Category Archives: Cake

March 6, 2013 · 5:00 am

Red Velvet Poke Cake

red velvet poke cake // pale yellow

This cake was the first non-vegan thing I ate.  I secretly sat on the counter top scraping the bits and pieces out of the pan as I cut a perfect slice to photograph.  I had a guilty smile on my face the whole time, I just couldn’t help myself; cream cheese, butter, eggs, it was too much for my vegan belly to reject.  I wanted butter so bad.

red velvet poke cake // pale yellow

I made this cake in honor of Chelsea’s 29th birthday, hence the rainbow sprinkles.  Chelsea is all things bright, loud, and colorful, and I wanted this cake to be a reflection of her.  She also happens to love red velvet so I knew she would enjoy this cake.  Conveniently, she was in town for the week staying with us.  I’m thankful we were able to celebrate a birthday with a good friend who now lives far away.

red velvet poke cake // pale yellow

For the past five years Ruth, Stacey, and I have all celebrated the same birthdays within a year.  Stacey’s birthday is in January so it always signaled the start of a new round of birthdays and a new number candle to buy.  With Stacey living far away, we did not have a chance to buy the “9″ candle yet.  Luckily, Ruth was able to stretch her muscles and grab a new candle on the way home.

red velvet poke cake // pale yellow

This is a rich cake, and how can it not be?  When a caked is baked and then doused in sweetened condensed milk, you just know it’s going to be amazing.  The cake is dense and the milk keeps everything nice and moist.  According to Ruth on a Monday after a long day of work, “the corner is even more moist than it was a few days ago.”   And the frosting, oh my the frosting.  So sweet and creamy, and everything a former vegan needed.  This is some real good frosting.

red velvet poke cake // pale yellow

In conclusion, if you would like an easy, delightful cake to make for a large crowd this is the cake for you.  The flavors are simple and pleasing, sweet and rich.  You can decorate the top with whatever sort of sprinkle to fit any occasion.  Make this cake, you’ll be happy, and so will your friends.

red velvet poke cake // pale yellow

One Year Ago: My Favorite Brownie Recipe

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Red Velvet Poke Cake
Adapted from Brown Eyed Baker
Yield – 9×13” cake (15-20 servings)

8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
5 tablespoons unsweetened cocoa powder
big squirt red gel food coloring
3 tablespoons water
1 tablespoon vanilla
1 cup buttermilk
2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1 14-ounce can sweetened condensed milk

  1. Preheat the to 350 F and grease and flour a 9 x 13” pan.
  2. Cream the butter and sugar together until pale yellow for about 3 minutes on medium-high speed.  Add in the eggs one at a time and beat on high speed.  Scrape the bowl as needed.
  3. In a small bowl mix together the cocoa, water, and vanilla.  Add the paste to the egg mixture and beat in until well incorporated.
  4. Reduce the speed to low and pour in half the buttermilk and then half the flour.  Repeat with the second half of buttermilk and flour.  Mix for 1 minute until smooth.  Scrape the bowl as needed.
  5. Add in the salt, baking soda, and vinegar.  Beat together for 2 minutes on high.
  6. Spread the batter in the prepared pan and bake for 25-30 minutes or until a knife inserted comes out clean.
  7. Use the handle of a wooden spoon to poke holes all over and then slowly pour the sweentened condensed milk over the top.
  8. Allow to cool completely before frosting.

Frosting
8 tablespoons (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 1/2 cups powdered sugar
2 tablespoons vanilla
colored sprinkles

  1. Cream the butter and cream cheese in the bowl of a stand mixer with a whisk for for about 5 minutes.
  2. Add in the powdered sugar slowly and beat on high to mix thoroughly.  Scrape the bowl as needed and then mix in the vanilla.
  3. Spread evenly on the cooled cake.
  4. To make a rainbow with sprinkles use foil to expose one strip of frosting at a time and the n sprinkle generously with sprinkles.  Repeat as desired.red velvet poke cake // pale yellow
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January 28, 2013 · 5:00 am

Chocolate Hazelnut Cake

chocolate hazelnut cake // pale yellow

On January 8th, I celebrated one year of blogging.  There was not a party, nor was there a big to-do on the blog.  I simply made myself a cake, a cake just for me, filled with my favorite flavors.  A bit of hazelnut, a bit of booze, some nuts, and lots & lots of chocolate.

chocolate hazelnut cake // pale yellow

Cakes are more work than cupcakes and not as easy to share, so I don’t make them as much.  However, cakes are awesome when it comes to presentation.  Nothing says celebration like a beautifully done cake.

chocolate hazelnut cake // pale yellow

After the photographs I sat on the couch and ate a slice of cake.  It was a quiet, peaceful moment, just me and my cake.   I need to embrace more of those moments.  The rest of the cake was carried off to work and shared during a lunch time meeting.

chocolate hazelnut cake // pale yellow

The cake was well received, very well received.  The chocolate cake is moist, tender, and deeply chocolate.  When I say this is a chocolate cake recipe to make you give up boxed mixes forever, I mean it.  Each layer of cake is further moisten and flavored with Frangelico liqueur.  I know cakes in bakeries often have simple syrup or liqueur in-between layers to keep them from drying out.  I knew it was going to be a few days between constructing, photographing, and consuming the cake, so I wanted to make sure the cake tasted fresh: worked like a charm.

chocolate hazelnut cake // pale yellow

Nutella buttercream.  There is absolutely nothing but joy that can come from those words.  I used my favorite swiss meringue buttercream and added a jar of nutella, the buttercream can absorb all the nutella in the world.  The pale brown color pairs perfectly with the deep brown of the cake.  And the sweet, delicate chocolate hazelnut flavor is outstanding.

chocolate hazelnut cake // pale yellow

Decorating the cake was an ease by piping stars and adding hazelnuts on top, I wanted people to know the internal flavor from the outside.  I added the cigar-type cookies on the outside for flavor, texture, and effect.  A little crunch on the outside of the cake is delightful for the mouth and the eyes get to appreciate the beauty of the cookies surrounding the cake.

chocolate hazelnut cake // pale yellow

Overall, this cake was made out of love for myself and all the work I’ve put into the blog.  I hope that shows.  Happy Blog-o-versary Pale Yellow!

chocolate hazelnut cake // pale yellow

One Year Ago: Butterlane Cupcake Class

Print the Recipe!

Chocolate Hazelnut Cake
Yield – 6” round cake, 8-12 servings
Adapted from Chocolate Cupcakes with White Chocolate Peppermint Buttercream

3/4 cup flour
1/3 cup dark cocoa
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla
1/4 cup + 2 tablespoons whole milk
1/3 cup hot water

  1. Preheat the oven to 350 F.  Grease a 6” round pan with shortening.  Cut a round piece of parchment paper and place it in the bottom.  Grease the parchment paper and add a couple of teaspoons of cocoa powder inside.  Shake the pan to evenly distribute the cocoa powder and knock out the extra.
  2. Add the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.
  4. Mix until just combined and scrape down the sides.  Turn on the mixer and add the hot water slowly until well combined.
  5. Fill the cake pan and bake 30-35 minutes.  Check the cake after 25 minutes with knife and bake until the knife comes out clean.  Cool completely on a wire rack.

Chocolate Hazelnut Swiss Meringue Buttercream
5 ounces egg whites
5 ounces sugar
1/2 teaspoon Kosher salt
2 cup (4 sticks) unsalted butter, room temperature
1 vanilla bean
1 jar (13 ounces) nutella

  1. Combine the egg whites, sugar, and salt in the bowl of a stand mixer.  Place the mixing bowl in a double boiler.  The pot only needs to have a thin layer of simmering water.
  2. Whisk the egg whites frequently while they heat.  Cook until the mixture is no longer gritty.
  3. Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch.  The egg whites should have whipped into a stiff, shiny, meringue.
  4. With the mixer still going on medium speed, add in the butter 1 tablespoon at a time.  The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
  5. Split the vanilla bean and scrape the seeds out, add the seeds to the buttercream and beat to combine.
  6. Pour in the nutella, beat until well combined.

Assembly
1/4 cup Frangelico liqueur (a little bottle is plenty)
1 tin Dark Chocolate Pirouline Cookies
1/4 cup toasted hazelnuts

  1. Use a cake leveler to make a flat top on the cake.  Eat the scraps.
  2. Eyeball the cake into thirds.  Use the cake leveler to cut one-third of the cake.  Place the first third upside down on your serving plate.  Place strips of parchment paper under the edge of the cake to keep the plate clean.
  3. Use a pastry brush to moisten the cake layer with Frangelico.  Take a generous dollop of buttercream and place it on the cake layer and spread evenly.
  4. Slice the remaining cake in half and carefully place a half on top of the cake.
  5. Again moisten the layer with Frangelico and spread an even layer of buttercream on top.
  6. Place the last layer of the cake upside down so the bottom of the cake is now the crumb-free top.
  7. Add a large scoop of frosting on top and smooth over the edges.  Frost the sides.  Try to make the sides a even as possible.
  8. Trim the cookies so they have different heights and alternate the heights along the side of the cake.
  9. Add the remaining frosting to a piping bag with a large star tip and pipe large stars on top.
  10. Add a hazelnut in the center of each star.
  11. Refrigerate the cake to help everything set and hold together.  Bring to room temperature before cutting and serving.chocolate hazelnut cake // pale yellow

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January 16, 2013 · 5:00 am

Lemon Loaf Cake

Lemon Loaf Cake // Pale Yellow

Many years ago I made this lemon loaf cake several time with great success.  I remember wanting to make a lemon pound cake, but without all the butter.  I made this cake before I knew the about the awesome world of baking & cooking blogs, luckily, Ina Garten and Food Network were there to help me find this recipe.  This cake is moist, rich in lemon flavor, and has zero butter.  I’ve been wanting to post this recipe for awhile, but I have been looking for the right occasion to make it.

Lemon Loaf Cake // Pale Yellow

Every year the family Christmas party has a theme for a white elephant gift exchange.  This year’s theme was kitchen gadgets,  I was ready to rock this.  Last year my gift for the “Great Outdoors” theme was lame and I wanted to bring my A-game, plus, when you bake as much as I do, people have expectations.

Lemon Loaf Cake // Pale Yellow

My thought was to choose a recipe, not too challenging, and buy the necessary gadget to go with it.  I thought about this for a few days and decided on lemon loaf cake, lame gift giver no longer!  These are the actual gadget I gave: a beautiful loaf pan, lemon/lime juicer, and zester.  I also included a few lemons, the recipe, and a loaf of this wonderful cake.

Lemon Loaf Cake // Pale Yellow

My mom should have taken this gift, because as it turns out, she does not have a 9″ loaf pan.  Instead I made three mini loaves.  This turned out better because I was able to give one mini-loaf away, eat one loaf that day, and share the last loaf with my grandparents at lunch the next day.  My brother ended up with the gift which is funny because he doesn’t really enjoy lemon and his girlfriend is gluten-free…

Lemon Loaf Cake // Pale Yellow

Whether or not you were the lucky recipient of this gift bag, make the lemon loaf cake.  It is light and tender with plenty of citrus flavor.  The lemon truly shines in this recipe.  After all the heavy recipes of the Christmas season, this cake is a simple and much needed reprise.

Lemon Loaf Cake // Pale Yellow

One Year Ago: Mini Irish Car Bomb Cupcakes

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Lemon Loaf Cake
Adapted from Food Network (Ina Garten)
Yield – 1 loaf (10-12 slices) or 3 mini loafs (24 slices)

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup non-fat Greek yogurt
1 + 1/3 cup sugar
3 eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla
1/2 cup + 2 tablespoons vegetable oil
1/3 + 1/3  cup lemon juice, freshly juiced (4 lemons)

Glaze
1 cup powdered sugar
2 tablespoons lemon juice, freshly juiced (1 lemon)

  1. Preheat the oven to 350 F and line a 9 inch loaf pan with parchment paper.  Grease the parchment paper.  Or grease and flour 3 mini loaf pans.
  2. Sift together the flour, powder, and salt onto parchment paper.
  3. In a large bowl whisk together the yogurt, 1 cup sugar, eggs, lemon zest, vanilla, oil, and lemon juice.
  4. Fold in the dry ingredients into the wet with a rubber spatula until just combined.  Pour the batter into the pan.
  5. Bake for about 50 minutes or until a knife inserted comes out clean.  Cool for 10 minutes on a wire rack.  Bake the mini loafs for 25 minutes.
  6. While the loaf cools, cook together 1/3 cup lemon juice and 1/3 cup sugar to make a simple syrup.
  7. Pour the syrup over the cake and then allow to cool completely.
  8. Make the glaze by whisking together the powdered sugar and lemon juice until smooth.  Pour over the top of the cake.  Allow the glaze to harden.

Lemon Loaf Cake // Pale Yellow

(My gift wasn’t the most awesome, someone brought a wine rack with bottles of wine.  Booze always wins in my family.  Always.)

 

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August 17, 2012 · 5:00 am

Chocolate Cake with Strawberries and Whipped Cream in Jars

I have seen cakes and desserts in jars all over the blog-o-sphere and Pinterest and it’s finally my turn to take a stab at it!  The adorable-ness factor is huge, as is the portability.  My mom loved the mason jars and she made sure to get them all back.  When I saw mason jars on sale at Target, I knew I was ready to try my hand at desserts in jars!

I sort of cheated here.  This recipe has my favorite chocolate cake recipe I used in the Mint Chocolate Cupcakes.  Even though I gave you a half recipe, I actually made a full recipe, made 12 cupcakes, and poured the rest into pan to bake for these desserts in a jars!  What can I say?  I’m a crafty lady!

These little guys were brought over to share with my brother at his new apartment.  He’s a big boy now and moved out of the parent’s house into his own place!  I’m so proud! It’s weird though because my parents turned his old room into the guest room, so at night I would often turn into my old room, not the room I was sleeping in!  Change is hard.

Desserts in jars are the way to go, I finally understand the hype.  But remember, the jar is just the delivery method, the inside, tasting portion is full of endless possibilities! This recipe is a bit of a riff off of strawberry shortcake but with chocolate cake.  The cake is moist, the strawberries fresh & sweet, and the whipped cream ties everything together.  These cakes lasted an easy four days in the fridge.  If you make 12, the portions are a little skimpy, so as my dad said, just eat 2!

Print the Recipe.

Chocolate Cake with Strawberries & Whipped Cream in a Jar
Yield – 9-12 8 ounce jars
Adapted from Chocolate Cupcakes

3/4 cups flour
1/3 cup cocoa, I use Hershey’s Special Dark
3/4 cup sugar
5/8 teaspoon (1/2 +1/8 teaspoon) baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1 teaspoons vanilla
1/4 cup + 2 tablespoons 2% milk
1/3 cup hot water

  1. Preheat the oven to 350 F.  Grease and coat a 12×9” pan in shortening and cocoa powder.
  2. Whisk together the flour, cocoa powder, sugar, soda, powder, and salt into a large bowl.
  3. Measure the milk and oil.  Add the egg and the vanilla to the mixing glass and beat together with a fork.
  4. Add the wet ingredients to the dry ingredients.  Mix until just combined and then scrape down the sides.
  5. Add hot tap water and whisk until the batter is well combined.
  6. Pour the batter into the prepared pan.
  7. Bake for 18-20 minutes or until a toothpick inserted insides comes out clean.
  8. Once cool, cut into 2 inch circles and the crumble the rest.

16 ounces strawberries
1 1/2 tablespoons sugar
1 1/2 cups heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla

  1. Wash and hull the strawberries.  Slice and place in a bowl.
  2. Sprinkle the sugar over the strawberries and toss lightly.  Refrigerate for at least an hour to macerate the strawberries.
  3. Whip the cream until you reach soft peaks.  Add in the powdered sugar and the vanilla.  Whip until stiff.
  4. Add the whipped cream to the a piping bag.
  5. Set up an assembly line; empty jars, cake rounds, strawberries, whipped cream, and cake crumbles.
  6. Add the chocolate cake rounds to each jar.  Push down with your fingers.
  7. Spoon the strawberries evenly into each jar, add the juice too!
  8. Pipe a layer of whipped cream in each jar.
  9. Top with a sprinkling of cake crumbs.
  10. Pipe a whipped cream star on each.
  11. Screw on the lids and refrigerate until you are ready to enjoy.

Note – I made 12, 8 ounce jars, but they were loosely packed.  If you wanted more cake/filling per serving, divide everything into 9 jars.

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July 20, 2012 · 5:00 am

Roasted Strawberry Cake

Sometimes you bake a cake and it seems done so you sneak a piece after it has cooled for a few minutes.  After taking a piece of said sneaked cake you realize the cake is not baked all the way through.  Sometimes you need to turn on the oven again, throw the cake in, and bake for a few minutes more.  Sometimes you just need to hope for the best.  The cake may or may not be a little dryer than anticipated, but this is likely due to over baking.  There is nothing a little whipped cream can’t fix!

I made this cake on the Fourth of July because I wanted something red, easy, and light that could be used as a mid-day snack.  We may have called it “healthy cake” and had seconds.  By the time this post is published, I am aware it is the end of July and it makes no sense to start talking about the 4th, but my blogging time doesn’t always match with my baking schedule and social time.  Every summer starts with a week and a half of shenanigans encompassing the last day of school, my birthday, Fourth of July, and a party weekend.  Life is starting to slow again!

Don’t get me wrong, this is an excellent time in my life filled with gallons of wine, lots food, lots of friends, and most importantly, no work! Life. Is. Good!  This time also gives me the opportunity to slowly roast some strawberries and enjoy a little afternoon snack with a glass of wine and some friends who have just arrived in town.

This cake would be great for breakfast or afternoon tea.  It’s light and flavorful.  The roasted strawberries on top add the perfect amount of interest to this moist and tender cake.  Serving the cake with some whipped cream and strawberries makes the cake into delicious and beautiful snack!

Print the Recipe.

Roasted Strawberry Cake
Adapted from Joy the Baker
Yield – 12-16 Servings

2 tablespoons agave nectar
1 tablespoon olive oil
2 teaspoons balsamic vinegar
pinch of salt
10 ounces trimmed strawberries
1/4 cup (4 tablespoons) unsalted butter, melted and cooled
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 teaspoon vanilla
3 tablespoons turbinado

Whipped cream {1 cup heavy cream + 2 tablespoons powdered sugar +1 teaspoon vanilla whipped together}
Strawberries

  1. Preheat the oven 375 F and line a baking sheet with foil or parchment paper.
  2. Whisk together the agave nectar, olive oil, balsamic vinegar, and salt in a small bowl.  Chop the strawberries in half and add to the liquids.  Mix to combine.
  3. Bake for 30 minutes until the strawberries are browned.  Set aside.
  4. Turn the oven to 400 F and grease & flour a 9×11” pan.
  5. Melt the butter in the microwave and then set aside.
  6. Whisk together the flour, powder, sugar, and salt in a medium bowl.
  7. In a large mixing cup, whisk together the buttermilk, eggs, butter, and vanilla.  Add the liquids to the dry ingredients and mix until just combined.
  8. Pour the batter into the prepared pan and arrange the roasted strawberries on top.  Sprinkle the turbinado sugar on top.
  9. Bake for 20 minutes or until the top is golden brown.
  10. Once cool garnish with whipped cream and strawberries.

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February 17, 2012 · 5:11 am

Chocolate Cake with Salted Chocolate Buttercream – Wilton Class

(My final cake!  Please note the ribbon roses. I think this cake describes me perfectly; bright, full of chocolate, and a little goofy!)

For the past four weeks I have been talking the Wilton cake decorating class at Choc-oh-lot Plus.  I have learned a lot of basic piping techniques, especially how to properly hold the bag and the importance of icing consistancies.  Our instructor, Amy, is fantastic!  She is really cheerful, approachable, and very helpful.  I have signed up to take the second class about advanced piping and flower making!  The only negative is the frosting we are required to use, it tastes like crap.  If you enjoy the grocery-store style buttercream, then you’ll probably enjoy this frosting and I apologize for calling it crap.  The frosting does make beautiful decorations though!

(This is my first cake!)

If you scrap off the frosting on the outside, the inside is wonderful!!!  The chocolate cake is moist, soft, and has a beautiful crumb.  The chocolate flavor is rich and delicious.  And let me tell you about the filling, AMAZING!!!  I wanted to shove my face in it and eat it all.  I can’t wait to make the salted chocolate buttercream to adorn a cupcake or another baked good.  My roommates and I have been eating the leftover chocolate buttercream smeared on leftover brownies!

Assembly – Trim the cake so it has a flat top and then split in half.  I used one of these slicers, so easy and it makes the cake perfectly even!  Take a smear of buttercream and place it on the bottom of an 8″ round, cardboard cake board.  Take the top of the cake that you have trimmed and place in on the board with the cut side up.  The original top of the cake now becomes the bottom.  In your outside buttercream, pipe a 1/2 inch circle on the edge of the cake.  Spoon the salted chocolate buttercream inside and smooth.  Carefully place the second half evenly on top so the original bottom of the cake is now the top.  Cover the outside in buttercream and decorate to your heart’s content!

Print the Recipe!

Chocolate Cake
Yield 12-16 servings
Adapted from Bakerella

1 1/2 cups flour
2/3 cup cocoa, I use Ghiradelli (good cocoa makes a difference!)
1 1/2 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla
3/4 cup whole milk
2/3 cup water

Preheat the oven to 350 F and grease the bottom of a 8” round by 3” tall cake pan.  Place a round piece of parchment paper cut to size at the bottom.  Grease the parchment paper and the sides.  Add in about a tablespoon of cocoa powder and evenly distribute the cocoa powder on the bottom and sides, shake out the extra.

Sift the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.  Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.  Mix until just combined and then scrap down the sides.  Turn on the mixer and add the hot water slowly until well combined.

Pour the batter into the prepared pan and bake for 45 minutes and test for doneness.  A skewer should come back without any liquid and a few crumbs.  I ended up baking mine for about 55 minutes.  Remove from the oven and cool on a wire rack for 15 minutes, and then turn out of the pan until it cools completely.

Salted Chocolate Buttercream
Pale Yellow Original

1/2 cup unsalted butter, room temperature
2 1/2 cups powdered sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
6 oz semisweet chocolate chips
1/4 cup heavy cream

Melt the chocolate chips and cream together in a microwave safe bowl at 30 second intervals until all the chocolate chips are melted, stirring in between.  Set the chocolate aside to cool.

Beat the butter in a stand mixer with a paddle attachment until light and fluffy.  Add in the powdered sugar 1/2 cup at a time, every other time, beat on high speed and then scrap down the bowl.  The mixture will get very dry, no worries.  Beat in the salt and vanilla.  Slowly add the chocolate mixture and whip on high speed.

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