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Peanut Butter S’mores Cake

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This cake. Let me tell you, it’s a wild ride. Rich and fudgy chocolate cake filled with toasted marshmallow frosting, graham cracker crumble, and peanut butter cream cheese filling all frosted with a smooth and velvety chocolate faux meringue buttercream. Top it with ganache drips, more graham cracker crumble and toasted marshmallows, and this peanut butter s’mores cake is out of this world delicious and very much a crowd pleaser.

peanut butter smores cake with toasted marshmallows on top

Peanut Butter S’mores Cake Contents

If you’ve been around this little corner of the web, then you know this cake is going to have multiple fillings and decorations. Why so complicated, you ask? Cakes can be so boring. Adding different textural AND flavor elements really amps up a cake’s WOW factor. Which I feel like is an important thing, considering layer cakes are made to make a statement, ya know?

Cake contents:

  • Rich chocolate cake
  • Toasted marshmallow frosting
  • Graham cracker crumble
  • Peanut butter cream cheese filling
  • Chocolate faux meringue buttercream
close up of toasted marshmallows and chocolate buttercream

Chocolate Cake

This is my go-to oil based chocolate cake. It’s rich and stable; bakes up mostly flat and is incredibly easy to work with. It comes together quickly and stays moist for days.

A note about some of the cake ingredients:

  • Oil – This is an oil based cake, so that means no butter. A neutral oil is best used here – canola, or vegetable.
  • Dutch cocoa powder – Only Dutch processed can be used here. It gives the cake a rich, decadent chocolate flavor.
  • Coffee – The coffee in this recipe is meant to enhance the flavor of the chocolate, not for the cake to taste like coffee. Most people won’t even know it’s in there, but if you’re very against coffee, hot water will work in it’s place.

Graham Cracker Crumble

Only 3 ingredients are needed for the graham cracker crumble.

  • crushed graham crackers
  • melted butter
  • pinch of salt

Why is it a crumble? Because the graham crackers, butter and salt are mixed together and baked, resulting in a crumble. After the crumble cools, it can be broken into smaller pieces for adding to the cake.

slice of peanut butter smores cake

Peanut Butter Filling

Oh my, this peanut butter filling. It’s so good, it’s hard to not eat it all before it even makes it into the cake. Here’s how to make it:

  • Peanut butter and butter are beaten until fluffy and whipped, about 3 minutes.
  • Cream cheese is beaten in until smooth.
  • Add the milk and the powdered sugar, beating on low until just combined.
  • Beat on medium speed for one minute to make sure everything is properly mixed.

Toasted Marshmallow Frosting

Ingredients:

  • Toasted marshmallows
  • Marshmallow fluff
  • Butter
  • Powdered sugar
  • Salt
  • Vanilla

Beat together the butter, powdered sugar, salt and vanilla on medium speed for 3-5 minutes, until light and fluffy. Beat in the marshmallow fluff and the toasted marshmallows. Beat until *just* combined.

slice of peanut butter smores cake showing the layers of cake and filling

Chocolate Buttercream

Faux meringue buttercream is the answer to those who love meringue style buttercream, but don’t want to deal with the hassle of heating egg whites. Faux meringue buttercream is also a tad sweeter than traditional meringue buttercream which is very appealing to people who tend to favor traditional American style buttercream. And, this recipe couldn’t be easier.

Beat the pasteurized egg whites and powdered sugar together to get super light and fluffy, like a meringue. Add in the butter and beat until the buttercream is silky and smooth. Add in the salt, vanilla, and cooled melted chocolate and beat until well combined and fluffy.

So, so good. One of my absolute favorite buttercream recipes.

Cake Assembly

I love to make towering 4 layer cakes, so you can bake this cake into 2 – 2″ cake pans, and torte (or slice in half), resulting in 4 layers. Or, you can bake the cake in 3 separate pans, and no torting is necessary. For a 3 layer cake, divide the fillings into two layers, between the 3 layers of cake.

Order of cake assembly for a 4 layer cake:

  • Cake layer
  • (1/3) Toasted marshmallow frost
  • (1/4) Graham cracker crumble
  • Dam of chocolate buttercream
  • (1/3) Peanut butter filling

Repeat for an additional 2 layers of filling and 3 more layers of cake. Frost the cake with the chocolate buttercream, and if you like, add some ganache drips. Cut some large marshmallows in half and place them on the cake. Toast them with a kitchen torch, taking care to not melt the buttercream. Sprinkle more graham cracker crumble on top.

three cake slices showing the layers and filling

Serving and Storing Cake

The cake can be stored in the refrigerator for up to 3 days. This cake is best served at room temperature cut into slices or wedges. Once the cake has been cut into, cover the cake with plastic wrap when storing in the refrigerator.

This cake can also be frozen. For best results, I recommend waiting to frost it until ready to use. Thaw completely in the refrigerator before frosting.

If you make my peanut butter s’mores cake, let me know! Drop a comment below or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Chocolate Hazelnut Praline Cake

Almond Peach Biscoff Cake with Ducley Faux Meringue Buttercream

Smoked Old Fashioned Cocktail Layer Cake

Salted Caramel Popcorn Cake

Strawberry Rose Buttermilk Cake

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Peanut Butter S’Mores Cake

Layers of chocolate cake, toasted marshmallow frosting, graham cracker crumble, and peanut butter cream cheese filling frosted with chocolate faux buttercream
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Keyword: brown sugar swiss meringue buttercream, chocolate cake, peanut butter, smores, smores cake, toasted marshmallows
Servings: 3 – 8″ cakes, or 2 – 8″ cakes torted

Equipment

Ingredients

Chocolate Cake

  • 2½ cups (320g) all purpose flour
  • 2¼ cups (428g) granulated sugar
  • 1 cup (120g) Dutch process cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • 1¾ cups (397g) buttermilk, room temperature
  • ¾ cups (170g) hot coffee
  • ¾ cup (149g) canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Graham Cracker Crumble

  • 1 cup (142g) graham crackers, crushed
  • 2 tablespoons unsalted butter
  • ⅛ teaspoon fine sea salt

Toasted Marshmallow Frosting

  • 20 large marshmallows
  • ¾ cup (170g) unsalted butter, room temperature
  • 1 ¼ cups (142g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 jar (7oz/198g) marshmallow fluff

Peanut Butter Filling

  • ½ cup (135g) peanut butter
  • 4 tablespoons unsalted butter, room temperature
  • ½ cup (114g) cream cheese, room temperature
  • 2 cups (227g) powdered sugar
  • 2 teaspoons milk

Chocolate Faux Meringue Buttercream

  • ¾ cup (170g) pasteurized carton egg whites
  • 4 cups (454g) powdered sugar
  • 3 cups (678g) unsalted butter, room temperature
  • ½ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 cup (170g) semi or bittersweet chocolate, melted and cooled
  • Ganache, toasted marshmallows and graham cracker crumble, for decorating (optional)

Instructions

Chocolate Cake:

  • Preheat the oven to 350F. Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • In a bowl or a large measuring cup, whisk together the buttermilk, coffee, oil, eggs and vanilla.
  • With the mixer speed on low, whisk the dry ingredients for 1 minute to fully combine.
  • Add the buttermilk mixture in 3 parts, scraping the bowl with a spatula after each addition.
  • Beat on low-medium speed for 1 minute. Give the bowl a final scrape down with the spatula.
  • Divide the cake batter between the pans.
  • Bake for 25-30 minutes, for 3 cake pans.
    Bake 40-50 minutes, if using 2 cake pans.
    Bake until a toothpick inserted in the center comes out clean.
  • Let the cakes cool on cooling racks for 15 minutes. Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator until ready to use.

Graham Cracker Crumble

  • Line a small cookie sheet with parchment paper.
  • In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
  • Add the crushed graham crackers and salt to the bowl and stir to coat.
  • Pour the crumble onto the parchment paper in an even layer.
  • Bake for 8 minutes. Cool completely and break into smaller pieces, if necessary.

Toasted Marshmallow Frosting

  • Preheat the oven to broil. Line a sheet pan with parchment paper.
  • Place the marshmallows on the sheet pan in an even layer.
  • Broil the marshmallows, keeping a constant eye on them, for 2-3 minutes, or until golden brown.
  • Flip the marshmallows over and place back in the oven for 2 additional minutes, keeping an eye on them as they cook.
  • Let the marshmallows cool completely.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for 5 minutes, until light and fluffy.
  • Beat in the powdered sugar, and vanilla. Beat for 2 more minutes.
  • Add in the marshmallow fluff and toasted marshmallows, beating just until combined.

Peanut Butter Filling

  • In the bowl of stand mixer, fitted with the paddle attachment, on medium speed, beat the butter and peanut butter for 2- 3 minutes, until lightened, smooth and fluffy.
  • Turn the speed to medium low and beat in the cream cheese, until smooth, about 2 minutes.
  • Add in the powdered sugar and vanilla and beat until combined, about 2 minutes.
  • Give the sides and bottom of the mixing bowl a scrape with a spatula. Beat for an additional 30 seconds.

Chocolate Faux Meringue Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, place the pasturized egg whites and powdered sugar. Mix on low speed until combined.
  • Turn the mixer up to medium-high speed and mix for 7-8 minutes.
  • Turn the speed down to medium-low and add the butter, a few pieces at a time.
  • Add the salt and vanilla. Scrape down the bottom and sides of the bowl with a spatula.
  • Turn up the speed to medium and beat the buttercream for 10 minutes. It might look curdled at first, but keep mixing, it will come together to become creamy and smooth.
  • Add the room temperature melted chocolate and mix on low until completely combined.

Cake Assembly

  • Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread 1/3 of the toasted marshmallow frosting evenly on the layer.
  • Sprinkle 1/4 of the graham cracker mixture on top of the marshmallow frosting.
  • Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with chocolate buttercream.
  • Pipe a dam around the perimeter of the cake layer with the chocolate buttercream.
  • Spread 1/3 of the peanut butter filling evenly on the layer within the dam, on top of the graham cracker crumble.
  • **If making a 3 layer cake, divide the marshmallow frosting and peanut butter filling in half between the two layers of filling. Use 1/3 of the graham cracker crumble between the two layers of filling.**
  • Add the second cake layer and repeat with another 2/3 of the marshmallow frosting, 1/4 of the graham cracker crumbles, chocolate buttercream dam and 1/3 of the peanut butter filling.
  • Add the third cake layer and repeat with another 2/3 of the marshmallow frosting, 1/4 of the graham cracker crumbles, chocolate buttercream dam and 1/3 of the peanut butter filling.
  • Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes. Decorate.
  • *Optional* Top with ganache drip, toasted marshmallows and additional graham cracker crumbles.

Notes

Cake layers can be wrapped tightly with plastic wrap and stored in the refrigerator for up to 3 days. They can be frozen for up to 3 months, tightly wrapped in plastic and stored in large zip top bags.

Nectarine Coffee Cake

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This nectarine coffee cake is the sweetest way to use up those amazing summer nectarines. Juicy, ripe nectarines are piled on top of a lightly spiced, moist sour cream cake, all topped with cinnamon streusel and a sweet vanilla glaze. No nectarines, no problem. This recipe is equally delicious with peaches, plums or a combination of stone fruits.

cake

Ingredient Notes

Brown sugar – There’s no granulated sugar in this recipe, only brown sugar, used in both the cake batter and streusel. Brown sugar gives the cake a richer and deeper flavor while also adding more moisture.

Sour cream – Sour cream not only adds flavor, but also acts as a tenderizer and provides moisture for the cake. You can sub the sour cream for full fat yogurt if you wish.

Nectarines – Choose the ripest nectarines you can for this recipe, but make sure they’re not mushy. Ripe nectarines are the sweetest and in their prime for eating. No need to peel the nectarines before using.

Spices – Cinnamon is used in both the batter and the streusel, with just a pinch of cardamom in the streusel. Cinnamon carries the overall spiced flavor of the cake while cardamon adds a citrusy warm flavor to the streusel.

cake

How to make Nectarine Coffee Cake

Note that the batter for this coffee cake is thick, like muffin batter, and needs to be spread evenly with an offset spatula in the pan. Use a 9″ springform pan for this recipe.

  • In a bowl, combine the dry ingredients.
  • In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
  • Beat in the egg and vanilla.
  • Add the dry ingredients in 3 batches, alternating with adding the sour cream in two batches.
  • Spoon the batter into the pan and spread evenly with a spatula.
  • Top with sliced nectarines.
  • Top with streusel.
  • Drizzle with vanilla icing.
cake

Streusel Topping

This streusel comes together quickly in a food processor. Pulse together the flour, brown sugar, salt, cinnamon and cardamom in a bowl of a food processor to combine. Pulse in the butter until the mixture forms clumps and no loose, dry ingredients remain. Sprinkle the streusel evenly over the sliced nectarines.

cake

Vanilla Icing

Only 3 ingredients are needed for this quick vanilla icing:

  • powdered sugar
  • milk
  • vanilla.

Whisk the ingredients together until well combined and drizzle over the baked and cooled cake.

cake

Serving and Storing Nectarine Crumb Cake

Serve the coffee cake at room temperature. My favorite way to eat this cake is for breakfast with a hot cup of tea or coffee. You can store the cake at room temperature overnight or for up to 3 days in an airtight container in the refrigerator. If serving the cake from the refrigerator, microwave for 15-20 seconds to bring it up to more of an ideal eating temperature.

If you make this nectarine coffee cake, let me know! Drop a comment or tag me on Instagram. 

Enjoy!

Ash xx

For more snack cakes, check out these posts:

Caramel Apple Coffee Cake

Blueberry Lemon Thyme Loaf

Grapefruit Poppyseed Loaf

Blood Orange Olive Oil Pistachio Bundt Cake

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Nectarine Coffee Cake

Lightly spiced sour cream coffee cake topped with fresh nectarines, cinnamon streusel and vanilla icing
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Breakfast
Keyword: cinnamon streusel, coffee cake, nectarines
Servings: 8

Equipment

Ingredients

Coffee Cake

  • 2 cups (240g) all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • ¼ cup unsalted butter, room temperature
  • ¾ cup (160g) light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup (170g) sour cream
  • 2½ cups (425g) sliced nectarines (about 3 large)

Cinnamon Streusel

  • 1 cup (120g) all purpose flour
  • ⅔ cup (142g) brown sugar, packed
  • ⅛ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 6 tablespoons unsalted butter, cubed

Vanilla Glaze

  • ½ cup (57g) powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350F. Line the bottom of a 9" springform pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter and brown sugar, stopping to scrape the bowl every so often, until the mixture is light, fluffy and creamy, about 3-5 minutes. 
  • Beat in the egg and vanilla.
  • Add the flour mixture to the batter in three batches, alternating with the sour cream, beginning and ending with the flour. 
  • Remove the bowl from the mixer, and scrape down the the bowl and give it a stir to ensure the flour is fully incorporated.
  • Spoon the batter into the prepared spring form pan and smooth with an offset spatula.
  • Layer on the nectarines, slightly overlapping, onto the cake batter. Set aside.
  • In the bowl of a food processor, pulse together the flour, brown sugar, salt, cinnamon and cardamom to combine.
  • Add the butter and pulse until mixture begins to stick together and form small clumps. 
  • Scatter the streusel onto the cake, evenly covering the nectarines.
  • Bake the cake for 45-55 minutes, or until a toothpick comes out clean.
  • Cool the cake in the pan on a wire cooling rack for 15 minutes before removing from the pan. Let cool completely.
  • In a small bowl, whisk together the powdered sugar, milk and vanilla. Drizzle over the cake. Let the icing firm up for 10 minutes before serving.

Almond Peach Biscoff Cake with Dulcey Faux Meringue Buttercream

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There’s a quite a few flavor components to this cake and it was so hard to actually figure out what to name this cake. Multiple flavors that make a balanced, and super delicious cake. My almond peach Biscoff cake with Dulcey faux meringue buttercream is made up of buttery, tender almond cake, filled with caramelized peaches, Biscoff cookie almond streusel, and roasted white chocolate (Dulcey) faux meringue buttercream. It’s out of this world delicious and a must bake for cake lovers.

Almond Dulcy Peach Biscoff Cake

Almond Cake

The almond flavor in this cake comes from almond extract. Very little, only 1 teaspoon is used in this recipe because almond extract is can be very strong. The small amount of extract in this cake gives just enough flavor without being overpowering or too artificial tasting.

Both white and brown sugars are used in this recipe. I added a bit of brown sugar to give the cake more depth and more of a caramel flavor. This almond cake is super tender, moist and fluffy.

Almond Dulcy Peach Biscoff Cake

Caramelized Peaches

I made both a peach compote and caramelized peaches for this cake, to see which one I preferred. The caramelized peaches won, hands down. Loads more flavor than a compote. Sauté fresh sliced peaches with butter, brown sugar, cinnamon and salt until tender and caramelized. Let the peaches cool to room temperature before assembling the cake.

The peaches can be refrigerated once cooled, but note that some of the butter will solidify again. Let the peaches come to room temperature, then give them a good stir. Now they are ready to use.

Almond Dulcy Peach Biscoff Cake

Almond Biscoff Streusel

I love adding crunchy elements to cakes. It adds texture to otherwise soft cake and soft fillings. I love Biscoff cookies, so I obviously needed to make a streusel with them. Biscoff crumbs, melted butter, brown sugar, flour, salt, cinnamon and sliced almonds are mixed to together, and baked for 8 minutes until fragrant and light golden brown. It’s hard to see if the streusel has reached golden brown, but you should be able to tell by looking at the almonds. Don’t over bake as the almonds can burn quite quickly.

Almond Dulcy Peach Biscoff Cake

Dulcey Faux Meringue Buttercream

So happy to introduce faux meringue buttercream to the blog today. It’s like Swiss or Italian meringue, without actually having to heat up egg whites or make a sugar syrup. For this recipe, pasteurized carton egg whites are used. These are safe to eat out of the carton. The whites are whipped with powdered sugar until thick, followed by softened butter, then whipped until light and fluffy. Melted Dulcey chocolate is then poured in and beaten on low speed until fully combined. This buttercream is much faster and easier than traditional meringue style buttercream. It’s also a lot sweeter, making it sort of like an American/meringue buttercream hybrid.

Dulcey chocolate is white chocolate that has been slowly heated and caramelized. It turns golden brown and has a deep nutty, caramelized flavor. It’s incredibly yummy. For this recipe, I used Valrhona Blonde Dulcey chocolate bars, but you can roast white chocolate in the oven if you aren’t able to source Dulcey.

Almond Dulcy Peach Biscoff Cake

If you make this almond peach Biscoff cake with Dulcey faux meringue buttercream, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more delicious cake recipes, check out these posts:

Milk and Cookies Cake

Smoked Old Fashioned Cocktail Layer Cake

Chocolate Hazelnut Praline Cake

Champagne Strawberry Truffle Cake

Almond Dulcy Peach Biscoff Cake
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Almond Peach Biscoff Cake with Dulcey Faux Meringue Buttercream

Tender almond cake filled with caramelized peaches, Biscoff almond streusel and roasted white chocolate (dulcey) faux meringue buttercream
Prep Time40 mins
Cook Time40 mins
Assembly30 mins
Total Time1 hr 50 mins
Course: Dessert
Keyword: almond cake, biscoff almond streusel, cake, caramelized peaches, dulcey, faux meringue buttercream
Servings: 2 or 3 – 8″ cakes

Equipment

Ingredients

Almond Cake

  • 14 ounces (397g) cake flour
  • 10 ounces (284g) granulated sugar
  • 4 ounces (113g) light brown sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 8 ounces (226g) unsalted butter, room temperature
  • 12 ounces (340g) whole milk
  • 3 ounces (85g) canola oil
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract

Caramelized Peaches

  • 2 tablespoons unsalted butter
  • 3 tablespoons light brown sugar
  • 2 cups (340g) fresh peaches, peeled and thinly sliced About 4 medium sized peaches
  • 1 teaspoon lemon juice
  • ¼ teaspoon fine sea salt
  • ½ teaspoon cinnamon

Almond Biscoff Streusel

  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar
  • ¼ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¾ cup (64g) Biscoff cookie crumbs
  • ⅓ cup (40g) all purpose flour
  • ⅓ cup (28g) sliced almonds

Dulcey Faux Meringue Buttercream

  • 8 ounces dulcey chocolate ( I used Valrhona Blond Dulcey bars)
  • ¾ cup (170g) pasteurized egg whites
  • 4½ cups (568g) powdered sugar
  • 3 cups (678g) unsalted butter, softened and cubed
  • ½ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract

Instructions

Almond Cake

  • Preheat the oven to 350F. Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • In the bowl of a stand mixer, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
  • In a large measuring cup, whisk together the eggs, oil, vanilla, and almond extract.
  • With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, stream in the whole milk and mix until the flour mixture is *just* moistened. The batter will be super thick.
  • Pour the remaining milk into the measuring cup with the eggs, oil, vanilla, and almond.
  • Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
  • Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • Turn the mixer speed on low, add the eggs, oil, milk, vanilla, and almond mixture in three parts, scraping down the bowl after each addition has been mixed in.
  • Give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched. Leave the oven on for the streusel.
  • Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator.

Caramelized Peaches

  • In a skillet over medium-low heat, combine the butter and brown sugar and cook until melted and bubbling.
  • Add the peaches, lemon juice, salt, and cinnamon to the skillet.
  • Cook until the peaches have softened, and the sauce has thickened slightly, about 6-8 minutes. Allow the mixture to cool completely.

Almond Biscoff Streusel

  • Line a small cookie sheet with parchment paper.
  • In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
  • Whisk in the brown sugar, salt, and cinnamon.
  • Add the Biscoff cookie crumbs and flour to the bowl and stir to coat.
  • Stir in the sliced almonds.
  • Pour the streusel onto the parchment paper in an even layer.
  • Bake for 8 minutes. Let the cool completely.

Dulcey Faux Meringue Buttercream

  • Finely chop the dulcey chocolate, and place it in a microwave-safe bowl.
  • Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating.
  • Let the melted chocolate cool until it is completely room temperature. 
  • In the bowl of a stand mixer fitted with the paddle attachment, place the pasturized egg whites and powdered sugar. Mix on low speed until combined.
  • Turn the mixer up to medium-high speed and mix for 6-8 minutes.
  • Turn the speed down to medium-low and add the butter, a few pieces at a time.
  • Add the salt and vanilla. Scrape down the bottom and sides of the bowl with a spatula.
  • Turn up the speed to medium and beat the buttercream for 10 minutes. It might look curdled at first, but keep mixing, it will come together to become creamy and smooth.
  • Add the room temperature melted chocolate and mix on low until completely combined.

Assembly

  • Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread a thin, even layer of the butter on the cake layer with an offset spatula. Pipe a rim (or dam) of buttercream around the edge of the cake layer.
  • Spread 1/3 of the peaches over the cake layer. 
  • Sprinkle the almond Biscoff streusel on top of the peaches. Pat into place.
  • Spread about one cup of the buttercream on top of the curd/crumble using an offset spatula to evenly distribute the buttercream.
  • Place the second cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
  • Place the third cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
  • Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes.
  • Cut into slices and serve.

Notes

Cake layers can be refrigerated for up to 2 days, and frozen up to 3 months. Thaw in the refrigerator before using.
Buttercream can be refrigerated for up to a week, or frozen for up to 3 months. Thaw in the fridge before using. Let fridge-cold buttercream come to room temperature on the countertop. Mix on low speed to recombine the buttercream and smooth out the texture.
Fully frosted cake can be stored at room temperature for up to 2 days.
It can be refrigerated for up to 3, fully frosted, before it starts to dry out.
Once cut, it will last in the refrigerator for up to 2 days.
Buttercream recipe adapted from Lauren Kitchens.

Milk and Cookies Cake

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Cookie dough has long been a comfort food for me. It’s my favorite part of making chocolate chip cookies. My milk and cookies cake is the ultimate comfort dessert. Fluffy, tender and moist brown sugar cake layers are filled with edible chocolate chip cookie dough and frosted with caramel-y brown sugar Swiss meringue buttercream. This is a cake that is loved by adults and kids alike.

Milk and Cookies Cake

Brown Sugar Cake

Using brown sugar in a cake not only adds moisture, but creates a deep caramel-like flavor, perfect for recreating that freshly baked chocolate chip cookie taste. Brown sugar softens the cake, giving this cake a melt in your mouth texture that is literal perfection. This cake is so versatile and goes with so many different flavors and fillings.

I always like to bake 2 – 8″ cakes then torte, or slice them in half to make 4 layers, but this cake can also be made in 3 – 8″ pans. This recipe is formulated so that it shouldn’t dome when baking, but if they do, just slice off the domes before assembling.

Milk and Cookies Cake

Cookie Dough

I have always deemed cookie dough to be edible, raw eggs and all. But to keep this cake food safe, this cookie dough is egg free and also avoids the use of raw flour. All purpose flour, when heated to 160F, is safe to consume “raw”. I used mini chips in this recipe which makes it a bit easier to eat, but chocolate chunks would also be amazing in this cookie dough.

This cookie dough is thinned a bit with milk so that it isn’t too stiff to spread onto the cake. Do not refrigerate the dough as this will make it too hard to spread. The edible cookie dough should be pliable enough so that you can smooth it out a bit with a spatula. If for some reason you can’t spread it out very well, you can press the dough onto the cake, then spread it to fill any gaps, OR you can add additional milk, a tablespoon at a time until the dough is spreadable.

Milk and Cookies Cake

Brown Sugar Buttercream

Swiss meringue buttercream is my favorite buttercream to make, easily. Replace the granulated sugar with brown sugar in my go-to Swiss meringue buttercream recipe to make a deeply caramel flavored buttercream. It’s so, so good. If you’re new to Swiss meringue buttercream, read my post all about Swiss meringue buttercream here.

Milk and Cookies Cake

Milk and Cookies Cake Assembly

I used four layers of cake, so I filled the cake with two layers of cookie dough filling and one layer of brown sugar buttercream. If you’re using only three layers of cake, fill both layers with the cookie dough filling.

I decorated the cookies with crunchy, crushed chocolate chip cookies. You can use any brand or homemade, but I like the added crunch and cookie flavor.

Milk and Cookies Cake

If you make my milk and cookies cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cake recipes, check out these posts:

Smoked Old Fashioned Cocktail Layer Cake

Classic Birthday Cake

Chocolate Hazelnut Praline Cake

Champagne Strawberry Truffle Cake

Milk and Cookies Cake
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Milk and Cookies Cake

Tender, fluffy brown sugar cake filled with edible cookie dough and brown sugar Swiss meringue buttercream, topped with crumbled chocolate chip cookies
Prep Time30 mins
Cook Time30 mins
Assembly20 mins
Total Time1 hr 20 mins
Course: Dessert
Keyword: brown sugar cake, brown sugar swiss meringue buttercream, cake, chocolate chip cookie, cookie dough, layer cake, milk and cookies
Servings: 2 or 3 – 8″ cakes

Equipment

Ingredients

Brown Sugar Cake

  • 14 ounces (397g) cake flour
  • 14 ounces (397g) light brown sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 8 ounces (226g) unsalted butter, room temperature
  • 12 ounces (340g) whole milk
  • 4 large eggs
  • 3 ounces (85g) canola oil
  • 1 tablespoon pure vanilla extract
  • ½ cup (89g) mini chocolate chips (optional)

Edible Cookie Dough Filling

  • ⅓ cup (66g) granulated sugar
  • ⅔ cup (142g) light brown sugar
  • 10 tablespoons (254g) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g) all purpose flour
  • ¼ teaspoon fine sea salt
  • ¼ cup (57g) whole milk
  • ¾ cup (133g) mini chocolate chips

Brown Sugar Swiss Meringue Buttercream

  • 10 large (300g) egg whites
  • 2 ¼ cups (500g) light brown sugar, lightly packed
  • 3 cups (678g) unsalted butter
  • ¼ teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • crushed chocolate chip cookies ( I used Famous Amos chocolate chip cookies)

Instructions

Brown Sugar Cake

  • Preheat the oven to 350F. Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • In the bowl of a stand mixer, combine the cake flour, brown sugar, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
  • In a large measuring cup, whisk together the eggs, oil and vanilla.
  • With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, stream in the whole milk and mix until the flour mixture is *just* moistened.
  • Pour the remaining milk into the measuring cup with the eggs, oil and vanilla.
  • Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
  • Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • Turn the mixer speed on low, add the eggs, oil, milk and vanilla mixture in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
  • Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator.

Edible Cookie Dough

  • Place the flour into a large bowl. Place in the microwave and cook for a minute.
  • To ensure that the flour is safe to eat, an instant read thermometer placed int he middle of the flour should register 160F. Let the flour cool completely before using.
  • In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer), cream together the butter, granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  • Beat in the vanilla.
  • Beat in the flour and the salt. Beat in the mini chocolate chips.
  • Beat in the milk.

Brown Swiss Meringue Buttercream

  • Weigh out egg whites and brown sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F. 
  • Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer.
  • Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
  • Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed. 
  • Add the softened butter cubes, a couple at a time, until incorporated.
  • Let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time. The buttercream is ready when it is smooth, satiny and creamy.
  • Keep mixing on low and add the salt, and vanilla, beating until incorporated.

Assemble the Cake

  • Working with chilled cake layers, use a long serrated knife to remove any doming from your cakes.
  • **(If you baked in 2 pans instead of 3, torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.)
  • Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with brown sugar meringue buttercream.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Pipe a dam around the perimeter of the cake layer.
  • Spread half of the cookie dough onto the the cake in an even layer.
  • Add the second cake layer and repeat with the buttercream dam and cookie dough.
  • *(For 4 layer cakes, fill this layer with brown sugar buttercream, reserving the rest of the cookie dough for the final layer.)
  • Place the third layer on top, and frost the outside and top of the cake with the brown sugar buttercream.
  • *(For 4 layer cakes, repeat steps 3-6 filling the layer with edible cookie dough. Top with 4th and final layer, and frost the outside and top of cake with the remaining brown sugar buttercream.)
  • Decorate with crushed chocolate chip cookies.

Piña Colada Cupcakes

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You know me, I love a good cocktail in cake form. This week, I’m sharing with you my piña colada cupcakes. These coconut cupcakes are fluffy and moist, and filled with caramelized pineapple and topped with pineapple caramel rum ermine frosting. The flavors in this cupcake are perfectly balanced, not artificial tasting, or overly boozy. Most importantly, they are super delicious.

Piña Colada Cupcakes

Coconut Cupcakes

Coconut is the star of these cupcakes. They get their coconut flavor from three sources – canned coconut milk, a smidge of coconut extract and lightly toasted coconut. Be sure to used the canned coconut milk (usually found in the Asian foods section of your grocery store) and not the kind that comes in a carton from the refrigerated section. Canned coconut milk has much more coconut flavor, and has a higher fat content, which contributes to keeping these cupcakes moist. You’ll also notice half and half is used. Why more fat?

Biting into a dry cupcake is an incredibly big bummer. White/yellow cupcakes tend to dry out in a small amount of time. Coconut flakes also tend to absorb a small amount of moisture . The higher fat content will keep them moist and increase their longevity.

This recipe makes 24 cupcakes, but you can halve it if you wish. Be sure to not over bake your cupcakes, baking them only until the tops look set, and toothpick comes out with few moist crumbs, but not wet batter.

Piña Colada Cupcakes

Caramelized Pineapple Filling

Pineapple is one of my favorite fruits, and caramelized pineapple is a game changer. This stuff is so, so good. Brown sugar, butter and salt are cooked together until melted, followed by a drained, crushed pineapple. The mixture reduces on the stove until reduced, thickened and golden brown. Add some rum and you have a super delicious caramelized pineapple filling.

Piña Colada Cupcakes

Pineapple Caramel

This caramel is made like any traditional caramel sauce, but instead of cooking the sugar with water, it’s cooked with pineapple juice. The pineapple juice adds another layer of flavor to the caramel sauce, giving the caramel more depth and a lighter, brighter fruity flavor. Rum and salt are added when the caramel is done. So, so good.

Piña Colada Cupcakes

Pineapple Caramel Rum Ermine Frosting

I wanted to use a lighter, whipped frosting for these cupcakes so ermine frosting was the way to go. For a step by step tutorial on how to make this light and fluffy frosting, check out my post on ermine frosting. The frosting is flavored with the pineapple caramel and also rum. Roll the edges of the frosted cupcakes with the remaining toasted coconut and top them with pineapple flowers and a maraschino cherry.

Piña Colada Cupcakes

If you make these piña colada cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Fruity Pebbles Cupcakes

Maple Bacon Blueberry French Toast Cupcakes

Black Forest Cupcakes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Piña Colada Cupcakes
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Piña Colada Cupcakes

Tender, fluffy and moist coconut cupcakes filled with caramelized pineapple and topped with caramel rum ermine frosting
Prep Time1 hr
Cook Time20 mins
Course: Dessert
Servings: 24 cupcakes

Ingredients

Coconut Cupcakes

  • 1 cup (226g) unsalted butter, room temperature
  • 2¼ cups (446g) granulated sugar
  • 2 ⅓ cups (280g) all purpose flour
  • 1 cup (120g) cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup (241g) unsweetened coconut milk, canned, full fat
  • ⅔ cup (151g) half and half, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon coconut extract
  • 3 large eggs
  • 1 ⅔ cup (57g) sweetened coconut flakes, lightly toasted

Caramelized Pineapple Filling

  • 3 tablespoons unsalted butter
  • 2/3 cup (142g) light brown sugar, packed
  • pinch of salt
  • 1 can (20 ounces) crushed pineapple, in juice, drained *Reserve 2 tablespoons of the pineapple juice
  • 1-2 tablespoons spiced rum

Pineapple Rum Caramel Sauce

  • ¼ cup (50g) granulated sugar
  • 2 tablespoons reserved pineapple juice
  • 2 tablepoons unsalted butter
  • 1/4 cup heavy cream
  • 2 teaspoons spiced rum
  • ¼ teaspoon fine sea salt

Caramel Rum Ermine Frosting

  • 1 ½ cups (341g) whole milk
  • 1 ¼ cups (248g) granulated sugar
  • ½ cup (60g) all purpose flour
  • ¼ teaspoon fine sea salt
  • 1 ½ cups (283g) unsalted butter, room temperature
  • 1-2 tablespoons spiced rum, to taste
  • 1 cup (85g) sweetened coconut flakes, toasted
  • pineapple, for decorating (optional)
  • maraschino cherries, for decorating (optional)

Instructions

Coconut Cupcakes

  • Preheat the oven to 350F. Line two cupcake tins with cupcake liners.
  • In a large skillet, add the coconut and place over low heat.
  • Toast the coconut, stirring occasionally so that the coconut doesn't burn. Toast the coconut until lightly golden. Set aside one cup of the coconut for decorating.
  • In the bowl of stand mixer fitted with the paddle attachment, on medium low speed, beat together the butter and sugar until light and fluffy, about 3 minutes
  • Meanwhile, in a large bowl, whisk together the flour, cake flour, baking powder and salt.
  • In a large measuring cup, whisk together the coconut milk, half and half, vanilla, and coconut extract.
  • Add the eggs, one at a time, to the butter/sugar mixture, scraping the bowl after each addition.
  • On low speed, add the dry ingredients to the butter mixture in 3 parts, alternating with the wet ingredients, scraping the bowl after each addition.
  • Add the toasted coconut, reserving 1 cup for decorating.
  • Give the batter a final stir with a spatula to make sure everything is well incorporated.
  • Fill the cupcake lines 2/3 full. Bake cupcakes for 18-20 minutes or until the tops look just set and a toothpick comes out with few moist crumbs.
  • Cool the cupcakes in the pan for 5 minutes. Transfer the cupcakes to a cooling rack to finish cooling.

Caramelized Pineapple Filling

  • In a medium saucepan, over medium low heat, combine the butter, brown sugar, and salt, stirring until the sugar has melted and the mixture is smooth.
  • Add the drained pineapple, stirring to fully incorporate the brown sugar mixture.
  • Reduce the heat to low and simmer the pineapple mixture, stirring occasionally until most of the liquid has evaporated.
  • Remove the pineapple filling from the heat. Stir in the rum. Let the filling cool completely before using.

Pineapple Caramel Rum

  • In a medium sized saucepan, combine the sugar and the pineapple juice. Stir just until combined. 
  • Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a mid amber color. Take the mixture off the heat to stop the cooking process.
  • Add the butter to the saucepan and whisk to combine. Be very careful as the mixture is incredibly hot and will bubble up and steam when the butter is added. 
  • Whisk in the heavy cream, followed by the rum and the salt. Whisk until smooth.
  • Let the caramel cool in the pan for 10 minutes before transferring to a storage container to cool completely.

Pineapple Caramel Ermine Frosting

  • In a medium saucepan over medium heat, whisk together the milk, sugar, flour and salt, and bring to a boil.
  • When the mixture starts to boil, continue to cook, whisking constantly for another 2-3 minutes. The mixture will thicken and resemble pudding. Whisk in the rum.
  • Strain the mixture into a shallow container to remove any clumps. Place plastic wrap over the surface of the mixture to prevent a film from forming.
  • Leave to cool to room temperature or pop in the freezer for 15-20 minutes. It should be room temperature to touch, not cold.
  • When the mixture is cool, whisk in half of the pineapple caramel.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy.
  • Add the room temperature flour mixture to the butter, a few tablespoons at a time, allowing it to incorporate fully before adding more.
  • Once combined, whip the frosting on high for 3-5 minutes until smooth, light and fluffy.
  • Taste the frosting. Add remaining caramel to taste, a tablespoon at a time.

Assemble cupcakes

  • Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the pineapple filling.
  • Spoon the pineapple mixture inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full.
  • Top the cupcakes with pineapple caramel ermine frosting. Roll the cupcakes into the reserved toasted coconut.
  • Top with pineapple and a maraschino cherry.
  • Store in an airtight container for up to 3 days.

Notes

Cupcake recipe adapted from Trophy Cupcakes & Parties by Jennifer Shea
 

Classic Birthday Cake

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Nothing screams nostalgia more to me than a classic birthday cake. A fluffy, airy yellow cake topped with lots of pillowy chocolate frosting. It’s the cake that reminds me of birthdays. It’s that familiar box cake situation moms all over America would bake in a glass casserole dish for any occasion. Likely it was topped with chocolate store bought icing, but when that frosting was made from scratch, you knew it was a special occasion. My classic birthday cake is a scratch made version of that nostalgic cake. My fluffy, tender buttermilk cake is topped with a rich and custardy chocolate French buttercream. Even better than the classic.

Birthday Cake

Buttermilk Cake

This buttermilk cake is my go-to “yellow” cake. Buttermilk is a natural tenderizer making the cake moist, soft and fluffy, all while lending a slight tangy buttermilk flavor. Vanilla takes the main stage for the flavor of this cake, so be sure to use real vanilla and not imitation vanilla. Though, if you’re looking for that box cake flavor, imitation will work to help replicate that flavor.

Birthday Cake

The texture of this cake is dreamy, with a tight crumb, that is sturdy enough for stacking and splitting, but is also delicate and melt in your mouth. A true powerhouse cake. I bake this cake in an 8×8 pan, though you can also bake it in a 9×9 pan. This recipe can be doubled for a 9×13 pan, or 3-8″ pans. I don’t recommend using this recipe for cupcakes as it is mean to bake up flat. Check out this recipe for birthday cupcakes.

Birthday Cake

Chocolate French Buttercream

I could sit here and type all of the ways that I love French buttercream, but I’ve done that already over on my post about all about French buttercream. French buttercream is silky, luxurious, and custardy. And the chocolate version? My favorite way to use French buttercream. It’s airy and light like a mousse, but silky and creamy like a pudding. It’s ridiculously good.

Birthday Cake

I like to slather the top of the cake with lots of buttercream and top with an assortment of sprinkles. Store the cake at room temperature for a day, but because the buttercream has egg yolks in it, it has to be refrigerated any time after. Store, wrapped well, in the refrigerator. Bring to room temperature before serving. But really, it’s so good, you’re not likely to have leftovers.

Birthday Cake

If you make my classic birthday cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cake recipes, check out these posts:

Blood Orange Olive Oil Pistachio Bundt Cake

Brown Butter Chocolate Chip Cake with Bourbon Dulce de Leche Buttercream

Grapefruit Poppyseed Loaf Cake

Champagne Strawberry Truffle Cake

Birthday Cake
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Classic Birthday Cake

Tender, fluffy buttermilk cake topped with rich and silky chocolate French buttercream
Prep Time30 mins
Cook Time40 mins
Course: Dessert
Servings: 1 – 8×8 or 9×9 square cake

Ingredients

Buttermilk Cake

  • 7 ounces cake flour
  • 7 ounces granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 4 ounces unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1.5 ounces canola oil
  • 6 ounces buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

Chocolate French Buttercream

  • ½ batch French Buttercream
  • ⅓ cup bittersweet chocolate, melted and cooled to room temperature
  • sprinkles (always optional but always recommended)

Instructions

Buttermilk Cake

  • Preheat the oven to 350F.
  • Prepare the cake pan. You can use an 8×8 or 9×9 pan. Brush the bottom sides of your cake pans with melted butter. Line the bottom and sides of the pan with parchment paper.
  • In the bowl of a stand mixer, combine the cake flour, granulated sugar, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
  • In a measuring cup, whisk together the egg whites, oil and vanilla.
  • With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in the buttermilk and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
  • Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • Turn the mixer speed on low, add the remaining buttermilk and egg white mixture in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Pour the batter into the pan.
  • Bake the cake for 30-40 minutes. Start checking the cake at 30-35 minutes to test for doneness. The cake is done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
  • Tap the cake pan firmly against the counter to remove excess steam. If your cake domes at all, use a clean kitchen towel to gently push the dome down. Cool the cake for 15 minutes in the pan.
  • Run a palette or butter knife around the cake in their pan before turning it out to cool completely on a cooling rack.

Chocolate French Buttercream

  • In the bowl of a stand mixer, combine the prepared buttercream and room temperature melted chocolate.
  • Beat on low until well combined, silky and creamy.

Champagne Strawberry Truffle Cake

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If you’re looking for a decadent, light and romantic cake, look no further than my champagne strawberry truffle cake. I’ve been making this cake for years. It was one of the most popular cakes chosen by brides back when I had my wedding cake business, and it’s one of my favorites as well. Tender, fluffy and moist champagne cake is layered with strawberry reduction, sliced strawberries and white chocolate ganache and covered with light and creamy Italian meringue buttercream. It’s a perfectly delicious and beautiful cake for any romantic occasion.

Champagne Strawberry Truffle Cake

Champagne Cake

This cake is everything a white cake should be. Light, fluffy, moist and tender. Made with egg whites only, this cake is good for tinting with gel food colors. 2 drops of pink gel color will give you a soft pink color for a pink champagne cake. I used my go-to drinking rosé Prosecco, but you can use any champagne or Prosecco you like to drink, though I would avoid anything that is super sweet.

For white cakes, I tend to bake them at a lower temperature of 335F (a trick I learned from my friend Liz Marek over at Sugar Geek Show). I find that egg white based cakes can bake and puff up quicker, resulting in more doming, and/or shrinking when removed from the oven. Lowering the temp just a bit will result in a slower, more evenly baked cake.

Champagne Strawberry Truffle Cake

White Chocolate Truffle Filling

The truffle filling in this cake is white chocolate ganache. It’s creamy and decadent, and is amazing with the champagne and strawberry flavors. This recipe makes just enough for two layers of ganache filling. Ganache is made by gently whisking hot cream into white chocolate, and left to cool until the desired consistency. The ganache, when ready for use, should be spreadable, much like peanut butter. White chocolate ganache can be made in advanced and stored in the fridge util ready to use.

Champagne Strawberry Truffle Cake

Strawberry Reduction

Fruit reductions are one of my favorite ways to pack a concentrated flavor punch to my cakes. Strawberries, a little bit of sugar and lemon juice are cooked, mashed and strained. The pureé is then reduced to become thick and concentrated in flavor. Fruit reductions don’t make the cake soggy or soak through the cake, due to the low water content. I also like to use reductions in buttercream as they are the best way to get maximum flavor.

Champagne Strawberry Truffle Cake

Vanilla Buttercream

I used Italian meringue buttercream for this cake, but Swiss meringue can be used instead if you prefer the cooking method more. Check out my post on Italian meringue buttercream for the recipe and tips and tricks and step by step process on how to make it.

Assembly Notes

In the recipe directions, I refer to how to make this cake with 3 layers of cake, and my preference, 4 layers of cake. The 3 layer cake’s assembly is a layer of champagne cake, a layer of reduction, buttercream dam, sliced strawberries and white chocolate ganache. Repeat with the second layer, and top with the final cake layer.

For 4 layers of cake, the assembly is the same except for the second layer, where I filled the layer with buttercream and not the white chocolate ganache. Two reasons why I did this. One, chocolate is expensive and I didn’t want you to make more ganache than you need for the recipe, and it seems like half of my readers tend to make 3 layers instead of 4. Two, I found 3 layers of ganache was a tad bit too sweet, so breaking it up with a lighter, whipped-like buttercream was the perfect balance.

Champagne Strawberry Truffle Cake

If you make my champagne strawberry truffle cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Smoked Old Fashioned Cocktail Layer Cake

Champagne Strawberry Truffle Cake
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Champagne Strawberry Truffle Cake

Champagne cake filled with strawberry reduction, fresh strawberries, white chocolate truffle ganache and vanilla buttercream
Prep Time30 mins
Cook Time40 mins
Assembly30 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 3 – 8″ cakes (or 2 – 8″ cakes, torted)

Ingredients

  • 14 ounces (397g) cake flour
  • 12 ounces (340g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 4 ounces (113g) whole milk, room temperature
  • 3 oz (85g) canola oil
  • 2 teaspoons pure vanilla extract
  • 8 ounces (227g) champagne, I used Ruffino Rosé Prosecco
  • 5 large egg whites, room temperature
  • 8 ounces (226g) unsalted butter, room temperature

Strawberry Reduction

  • 16 ounces (454g) frozen strawberries
  • 1/3 cup (66g) granulated sugar
  • 1 tablespoon lemon juice

White Chocolate Truffle Filling

  • 16 ounces (454 grams) white chocolate, chips or chopped
  • 6 ounces (170g) heavy cream

Vanilla Italian Meringue Buttercream

Instructions

Champagne Cake

  • Preheat the oven to 335F
  • Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • In the bowl of a stand mixer, combine the cake flour, granulated sugar,baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
  • In a small measuring cup, whisk together the whole milk, oil and vanilla.
  • In a large measuring cup, whisk together the egg whites and champagne.
  • With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in the whole milk, oil and vanilla mixture and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
  • Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • Turn the mixer speed on low, add the champagne and egg white mixture in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
  • Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator.

Make the Strawberry Reduction

  • Combine the strawberries, sugar and lemon juice in a large saucepan.
  • Place the pan over medium-low heat, stirring occasionally until the strawberries have softened.
  • Using a potato masher or the back of a wooden spoon, smash the strawberries to release their juice and break them up. Cook for 3 minutes more.
  • Push the hot strawberry mixture through a fine mesh sieve in a large bowl. Discard the leftover pulp.
  • Pour the strawberry pureé back into the sauce pan and place over medium-low heat.
  • Simmer the mixture for 30 minutes, or until the mixture is reduced to 1/3 cup and has thickened.
  • Let the mixture cool to room temperature. Refrigerate until ready to use.

White Chocolate Truffle Filling

  • Place the white chocolate into a medium size bowl. Microwave for 30 seconds.
  • In a small saucepan over medium low heat, heat the heavy cream until the mixture just starts to bubble up around the edge of the pan. Do not boil.
  • Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
  • Leave the ganache at room temperature until it is a thicker, spreadable consistency, like peanut butter, about an 45-60 minutes.

Assemble the Champagne Strawberry Truffle cake

  • Working with chilled cake layers, use a long serrated knife to remove any doming from your cakes.
  • **(If you baked in 2 pans instead of 3, torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.)
  • Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with vanilla Italian meringue buttercream.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread a thin, even layer of the strawberry reduction on the cake layer with an offset spatula. 
  • Pipe a dam around the perimeter of the cake layer.
  • Place a single layer of sliced strawberries inside the damn.
  • Top with white chocolate ganache, using an offset spatula to spread it evenly over the strawberries. Filling should be 1/4" thick.
  • Add the second cake layer and repeat with the strawberry reduction, buttercream dam and sliced strawberries.
  • Top with white chocolate ganache, using an offset spatula to spread it evenly over the strawberries. Filling should be 1/4" thick.
  • *(For 4 layer cakes, pipe buttercream over the sliced strawberries in place of the ganache, creating a 1/4" layer of buttercream. Smooth with a spatula.)
  • Place the third layer on top, and frost the outside and top of the cake with the remaining buttercream.
  • *(For 4 layer cakes, repeat steps 5-9. Smooth with a spatula. Top with 4th and final layer, and frost the outside and top of cake with the remaining buttercream.
  • Decorate with fresh strawberries.

Notes

Champagne cake layers can be refrigerated for up to 2 days. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before using.
Strawberry reduction can be stored in the refrigerator for up to a week.
White chocolate truffle filling can be left at room temperature for up to two days. It can be stored in the refrigerator for up to 5 days. It can also be frozen for up to a month. Thaw in the refrigerator over night before using.
Vanilla Italian meringue buttercream can be left at room temperature for up to 2 days, refrigerated for up to a week, and frozen up to a month. Thaw to room temperature before rewhipping for use.
Assembled cake can be left out for several hours for serving, but refrigerate to store it. Refrigerate for up to 3 days. 
 

Smoked Old Fashioned Cocktail Layer Cake

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I’m going to get straight to the point here, this cake recipe is one of my hubby’s absolute favorites. And for good reason, it’s so freaking good. This recipe has been swirling around in my mind for a while and I am so, so happy how it turned out when I actually set out to test it. So, I am super excited to share with you my smoked old fashioned cocktail layer cake. Based on a riff of an amazing old fashioned we had not too long ago, this cake is a tender, fluffy orange bourbon cake filled with bourbon bitters cherry preserves and smoked brown butter Swiss meringue buttercream. All the flavors of a traditional old fashioned with a light and subtle smoky twist. Seriously, this cake. *Chef’s kiss*

Smoked Old Fashioned Layer Cake

Old Fashioned Cocktail layer cake and the importance of weight measurements

The flavors of this cake are so, so good. Caramel-like notes from the brown sugar, pops of orange from the zest with a mild, but prominent flavor from the bourbon. This cake, like many of my other cakes, are made using the reverse creaming method, making for a tight crumbed, fluffy and moist cake. And, like most my cake layers, you’ll notice the ingredients are listed in weight measurements only. Not only are weight measurements the most accurate and consistent, which means consistent (texture, height, color, etc.) and well made cakes, but also makes it far easier to scale the sizes up or down. Out of all the questions I get about my cake recipes, how to scale and adapt the recipes to other size cakes are some of most common. This scale is one I recommend.

Smoked Old Fashioned Layer Cake

You can bake this cake in 2 or 3 – 8″ pans. You will just need to bake the 2 – 8″ pans longer since they have more batter and will take a tad longer to cook. I tend to bake in 2 pans and torte because I like more filling, but also I think they look a bit fancier, which is my preference.

Smoked Old Fashioned Layer Cake

Bourbon Bitters Cherry Preserves

This bourbon bitters cherry preserves are a must for this cake, with that extra fruity pop, and the oomph from the bitters, a flavor must for an old fashioned cocktail. Toss the cherries, sugar, cornstarch, water, and bourbon into a medium sauce pan over medium-low heat. Cook for a couple minutes to soften the cherries and release the juices. Mash the cherries with the back of a wooden spoon, or a potato masher to break them up just a bit. Cook until the filling is bubbling, thickened and glossy. Whisk in the bitters, and set aside to cool completely before using. Store in the refrigerator for up to a week, if not using right away.

Smoked Old Fashioned Layer Cake

Smoked Brown Butter Swiss Meringue Buttercream

My smoked brown butter Swiss meringue buttercream is magical. It’s highly addictive, unique and just so, so good! Now, I know the liquid smoke element is strange – a super savory and strong seasoning seems weird near cake. But, used specifically to taste, it adds this slight smoky element that enhances the buttercream, but won’t actually have its own distinguishable flavor. You can totally leave it out and the buttercream will still be amazing, as there is still some smoky flavor from the brown butter, but I love the unique addition of liquid smoke.

Smoked Old Fashioned Layer Cake

If you make my smoked old fashioned cocktail layer cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Smoked Old Fashioned Cake
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Smoked Old Fashioned Cocktail Layer Cake

Fluffy and tender brown sugar cake with the flavors of orange and bourbon filled with bourbon bitter cherry preserves and smoked brown butter Swiss meringue buttercream
Prep Time30 mins
Cook Time45 mins
Assembly30 mins
Course: Dessert
Servings: 3 – 8″ cakes (or 2 – 8″ cakes, torted)

Ingredients

  • 14 ounces (397g) cake flour
  • 14 ounces (397gg) light brown sugar
  • 2 teaspoons orange zest
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 8 oz (226g) unsalted butter, room temperature
  • 10 ounces (283g) whole milk, room temperature
  • 4 large eggs, room temperature
  • 2 ounces (57g) bourbon
  • 3 ounces (85g) canola oil
  • 2 teaspoons pure vanilla extract

Bourbon Bitters Cherry Preserves

  • 2 cups (320g) red cherries, pitted and quartered
  • 1/4 cup (50g) granulated sugar
  • 1½ tablespoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon bourbon
  • 1/4 teaspoon Angostura bitters

Smoked Brown Butter Swiss Meringue Buttercream

  • 3 cups (678g) unsalted butter, room temperature, divided
  • 9 large (300g) egg whites
  • 2 ½ cups (500g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 7-10 drops (optional) liquid smoke, to taste

Instructions

Brown Sugar Orange Bourbon Cake

  • Preheat the oven to 350F.
  • Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • In the bowl of a stand mixer, combine the cake flour, brown sugar, orange zest, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
  • Combine the milk, eggs, bourbon, oil and vanilla extract in medium bowl. Whisk to thoroughly combine.
  • With the mixer still running, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in a small amount of the liquid ingredients (about 2/3 cup) and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and beat for *two full* minutes. The mixture should be whipped, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
  • Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill while preparing the preserves and buttercream.

Bourbon Bitters Cherry Preserves

  • Combine the cherries, sugar, cornstarch, water, and bourbon in a medium saucepan over medium low heat.
  • Use a potato masher or a wooden spoon to crush the cherries just a bit to release the juices and break them up a bit.
  • Let the mixture simmer until thickened and glossy, about 5-7 minutes. 
  • Remove the mixture from the heat, whisk in the bitters and cool completely before using.

Smoked Brown Butter Swiss Meringue Buttercream

  • Place 1 ½ cups (3 sticks) butter into a skillet set over medium-low heat. Cook the butter until it gives a nutty aroma, is no longer making popping noises and has turned an amber color.
  • Remove the butter from the heat and let it cool in the pan until lukewarm. Poor the butter into a container and allow to cool completely and re-solidify to room temperature.
  • Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F. 
  • Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer.
  • Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
  • Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed. 
  • Add the softened butter cubes, a couple at a time, until incorporated, followed by the room temperature, solidified brown butter.
  • Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time. The buttercream is ready when it is smooth, satiny and creamy.
  • Keep mixing on low and add the salt, and vanilla. Add liquid smoke, to taste.

Assemble Cake

  • Working with chilled cake layers, use a long serrated knife to remove any doming from your cakes.
  • **(If you baked in 2 pans instead of 3, torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.)
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread a thin, even layer of the buttercream on the cake layer with an offset spatula. 
  • Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with smoked brown butter Swiss meringue buttercream.
  • Pipe a dam around the edge of the cake to prevent the cherry preserves from spilling over the sides of the cake.
  • Spread an even, thin layer of cherry preserves on the cake layer over the thin layer of buttercream.
  • Pipe buttercream over the cherry preserves, creating a 1/4" layer of buttercream. Smooth with a spatula.
  • Add the second cake layer and repeat with the cherry preserves and buttercream. Place the third and final layer on top, and frost the outside and top of the cake.
  • *(For 4 layer cakes: Repeat with third and fourth layer on top, and frost the outside and top of the cake.)
  • Decorate with fresh cherries.

Blood Orange Olive Oil Pistachio Bundt Cake

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Continuing with my love of citrus season by sharing with you my blood orange olive oil pistachio bundt cake, and let me tell you, this is a must bake. I’ve long considered blood oranges the prettiest of citrus fruits and they make for a beautiful looking cake with beautiful citrusy blood orange and olive oil flavor, with nutty pistachios throughout the batter and a sweet and tangy pink blood orange juice glaze. So yum.

Blood Orange Pistachio Olive Oil Bundt Cake

Olive oil vs butter

Olive oil is a common fat to use in baking in many different cultures, and is particularly common in Italian baking. Just as butter is typically used for both moisture and flavor in baking, olive oil is used the same way, so flavor of the olive oil is equally important. While most butter based cakes firm up over time, and also tend to dry out easier and faster, olive oil cakes are moist and tend to remain so, even after a couple days. I find that this olive oil cake tastes even better the next day.

I recommend using a good quality extra virgin olive oil. It definitely doesn’t need to be a superior quality olive oil, but note that olive oil is a major flavor component to this cake, so choose one that tastes good.

Blood Orange Pistachio Olive Oil Bundt Cake

How to make blood orange olive oil pistachio bundt cake

As with all bundt cakes, be sure to liberally spray your pan with baking spray, or grease and flour the pan WELL. It’s always a bummer to put effort into making a cake only for it to get destroyed when trying to turn it out of the pan. I used this pan, and I love it.

Releasing the oils of the zest into the sugar by working the zest into the sugar with your fingers before mixing ensures optimal blood orange flavor. This is one of my favorite techniques to use when making citrus cakes. It is the best way to get all of the flavor out of that zest.

Since there isn’t any butter to aerate, the eggs need to be whipped to incorporate air to get a fluffy and tender cake. The eggs are whipped for a few minutes on high speed to break them up, then the sugar/orange zest mixture is added and the mixture is whipped until lightened, fluffy and thick.

Blood Orange Pistachio Olive Oil Bundt Cake

Stream in the olive oil and beat until incorporated, followed by the milk and vanilla. Fold in the dry ingredients in three parts as to not deflate the batter, then add the chopped pistachios. Bake the cake until golden brown and a toothpick inserted comes out with a few moist crumbs, about 40-55 minutes. Leave the cake in the pan for 15 minutes before flipping onto a cooling rack to cool completely.

Blood Orange Pistachio Olive Oil Bundt Cake

Blood Orange glaze

While the cake is cooling, prepare the glaze. Simply whisk together the confectioner’s sugar and fresh blood orange juice until thickened and thoroughly mixed. This glaze is creamy, sweet and tangy, packing in even more blood orange flavor. Pour or drizzle the glaze over the cake once the cake is cooled. I garnished my cake with dried blood orange slices to make it extra pretty. Let the cake sit for 5-10 minutes for the glaze to firm up a tad before slicing and serving.

Blood Orange Pistachio Olive Oil Bundt Cake

Outro

If you make my blood orange olive oil pistachio bundt cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more citrusy cake recipes, check out these posts:

Blueberry Lemon Thyme Loaf

Coconut Lime Crumble Cake

Mimosa Madeleines

Lemon Meringue Cheesecake

Blood Orange Olive Oil Pistachio Bundt Cake
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Blood Orange Olive Oil Pistachio Bundt Cake

Tender, fluffy olive oil bundt cake with orange zest and chopped pistachios and topped with fresh blood orange juice glaze
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 12 servings

Ingredients

Blood Orange Olive Oil Pistachio Bundt Cake

  • 2 cups (240g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt (reduce to 1/4 teaspoon if using salted pistachios)
  • 1/2 cup (50g) pistachios, finely chopped
  • 1 ½ cups (300g) granulated sugar
  • 1 heaping tablespoon blood orange zest
  • 3 large eggs, room temperature
  • 3/4 cup (150g) extra virgin olive oil
  • 1/2 cup (114g) whole milk, room temperature
  • 1 ½ teaspoons pure vanilla extract

Blood Orange Glaze

  • 1 cup (114g) confectioner's sugar
  • 1/4 cup (25g) fresh blood orange juice

Instructions

Make the bundt cake

  • Preheat the oven to 350F.
  • Spray a bundt pan with baking spray. Alternatively, you can grease and flour the pan if you do not have baking spray.
  • In medium bowl, whisk together the flour, baking powder, salt and pistachios. Set aside.
  • In another medium bowl, combine the granulated sugar and orange zest. Work the zest into the sugar with your fingers until the sugar is clumpy, pale orange and super fragrant. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs on high speed for 3 minutes.
  • Reduce the speed to medium high and add the orange sugar and continue to beat until the mixture is a pale yellow color and has thickened.
  • Reduce the speed to medium and stream in the olive oil.
  • Add the milk and vanilla extract, mixing until just combined.
  • Remove the bowl from the stand mixer. Fold in the flour mixture into the egg mixture in 3 parts.
  • Pour the mixture into the prepared bundt pan and smooth the top with an offset spatula.
  • Bake for 45-40 minutes until golden brown, and a toothpick, when inserted into the center of the cake comes out with few crumbs and no wet batter. Do not overbake.
  • Leave the cake in the pan to cool 10-15 minutes before turning out onto a cooling rack to cool completely.

Make the blood orange glaze

  • In a medium bowl, combine the confectioner's sugar and blood orange juice.
  • Whisk until thoroughly combined. Drizzle the glaze over the cake.
  • Let the glaze firm up for about 10 minutes or so before slicing into servings.

Grapefruit Poppyseed Loaf Cake

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After the heavy meals and baked goods of the holiday season, I couldn’t be happier to be welcoming winter citrus season. The bright and fresh flavors of citrus is a fresh breath of air when the weather is biting cold and sunlight is minimal. Kicking off this winter, I’m sharing the recipe for my grapefruit poppyseed loaf cake. Not only is this cake simple to prepare, it’s perfect with a cup of tea, for breakfast or dessert and is absolutely delicious.

Grapefruit Poppyseed Loaf Cake

This grapefruit poppyseed loaf cake is tender, fluffy and bursting with citrusy flavor. I used pink grapefruit for this recipe – you will need the zest and the juice, and also poppyseeds. This loaf cake is incredibly versatile and is also delicious with oranges, lemons, limes, etc, so feel free to substitute your favorite citrus.

Grapefruit Poppyseed Loaf Cake

How to make grapefruit poppyseed loaf cake

Room temperature butter is beaten with sugar and grapefruit zest and to get maximum flavor from the oils in the grapefruit zest (the flavor, essentially) until light and fluffy. Beating the mixture also makes for a tender and fluffy cake. Beat for a full 3-5 minutes so that the texture has lightened color and appears lighter and fluffier in texture. Vanilla and eggs are beaten in, followed by the addition of flour, baking powder, salt and poppyseeds while alternating with milk.

Grapefruit Poppyseed Loaf Cake

I baked this cake in an 8 1/2″ by 4 1/2″ loaf pan but you can use a 9 x 5 loaf pan if you have that on hand. Bake until the loaf comes out with a few remaining moist crumbs and the top is golden brown. I find that with bundt, pound and loaf cakes, when checking for doneness, you don’t want a perfectly clean toothpick. You definitely don’t want wet batter either, so inserting a toothpick and it coming out with a few moist (but not wet) crumbs is the best way to tell that the cake is done.

Grapefruit Poppyseed Loaf Cake

Grapefruit Glaze

While the cake is cooling, prepare the glaze. Simply whisk together the confectioner’s sugar and fresh grapefruit juice until thickened and thoroughly mixed. You can give your grapefruit glaze a pink tint, by using a toothpick and adding just a tad of pink or red gel color to it. This glaze is creamy and tangy, amping up that grapefruit flavor from the cake. Pour or drizzle the glaze over the cake once cooled. Let the glaze set up for just a bit, about 10 minutes and garnish with some extra grapefruit segments before slicing and serving.

Grapefruit Poppyseed Loaf Cake

If you make my grapefruit poppyseed loaf, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cake recipes, check out these posts:

Blueberry Lemon Thyme Loaf Cake

Tres Leches Bundt Cake

Brown Butter Chocolate Chip Cake with Bourbon Dulce De Leche Buttercream

Chocolate Hazelnut Praline Cake

Grapefruit Poppyseed Loaf Cake
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Grapefruit Poppyseed Loaf Cake

Moist, tender and buttery loaf cake with grapefruit zest and poppyseeds, topped with a sweet and tangy grapefruit glaze
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 9 servings

Ingredients

Grapefruit Poppyseed Loaf Cake

  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 cup (198g) granulated sugar
  • 1 heaping tablespoon grapefruit zest
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ⅔ cups (200g) all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 1 tablespoon poppyseeds
  • 1/2 cup (114g) whole milk, room temperature

Grapefruit Glaze

  • 1 cup (114g) confectioner's sugar
  • 1/4 cup fresh grapefruit juice

Instructions

Make the grapefruit poppyseed loaf cake.

  • Preheat the oven to 350F. Spray a 8.5 x 4.5 or 9 x 5 pan with baking spray. Or, butter the pan, sprinkle with flour, and tap out the excess flour over the sink.
  • In a medium bowl, whisk together the 1 2/3 cups of flour, baking powder, salt, and poppyseeds. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and grapefruit zest on medium-high speed until light and fluffy, about 3-5 minutes.
  • Add the vanilla. Add the eggs one at a time, scraping the bowl after each one has been added.
  • With the mixer on low speed, add the flour mixture to the batter in the three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix until just combined.
  • Pour the batter into the pan and bake 45-55 minutes or until a toothpick stuck in the loaf comes out with few moist crumbs, but no wet batter.
  • Cool the loaf in the pan for 15 minutes on a cooling rack. Remove the loaf from the pan and place on the cooling rack to continue cooling.

Make the grapefruit glaze.

  • In a small bowl, whisk together the confectioner's sugar and grapefruit juice until thickened and well combined.
  • Pour or drizzle the glaze over the cooled loaf cake. Top with grapefruit segments, slice and serve.