Driving home from work today I found myself day dreaming of cake. Something I often do. Food obsessed much? Anyways I started dreaming of strawberries. I bought a large pack of strawberries from costco the other day and the strawberries are sooo good!
When I grew up we always had strawberries. My mom would cut them up and sprinkle a little sugar on top and store them in the fridge. I often found myself searching for the strawberry with the most sugar granules on. I know, I know, strawberries are sweet on there on but you all must know by now I have a strange addiction to sugar!
Back to these strawberries from Costco- they are so sweet. I couldn’t stop eating them. Literally. So I decided to make a cake as well. I was craving fresh whipped cream and chocolate covered strawberries so I combined the ideas.
The fresh cream is fabulous alongside the rich chocolate cake and juicy strawberries.
Chocolate Cake layered with Fresh Whipped Cream and Strawberries topped with a Chocolate Ganache and More Fresh Strawberries. Make this cake even easier and use a chocolate cake mix.
2 cups granulated sugar
2 cups all purpose flour
3/4 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
3 eggs, at room temp.
1/2 cup vegetable oil
1/2 cup milk
3/4 sour cream
2 cups semi sweet chocolate chips
1/2 cup heavy cream
3 tbsp powdered sugar
1 1/2 cup heavy cream
1 regular sized container strawberries, cleaned and cut in half
Preheat oven to 350F and grease two 9 inch round pans. Set aside.
In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely.
Once cakes are cool make ganache. In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
In the bowl of an electric mixer fitted with the whisk attachment mix together powdered sugar and heavy cream until stiff peaks form.
On a serving platter/cake plate place the first layer of chocolate cake, spread with all whipped cream, place a layer of strawberries on top of whipped cream place second chocolate cake layer and drizzle top with chocolate ganache. Place fresh strawberries on top. Store in fridge.
MMM… Bailey’s Tres Leches Cake!! Boy did I love this one. I made it on St. Paddy’s day, I just really wanted another excuse to bake with some booze! Let’s be honest I don’t need an excuse, but I took it anyways! 😉 And this cake… I want it everyday of the year!
I have had tres leches cake once before. Only once! I loved it but life got in the way of me and tres leches cake.. until now!!
This cake is soaked in Sweetened Condensed Milk, Evaporated Milk, Heavy Cream & Bailey’s. Basically amazing. The milk mixtures oozes out of the cake. I just wanted to drink it. I HATE milk but all those “milks” mixed together was spectacular!
I made the cake and served it about 4 hours later, so it had time to soak up everything. It was spectacular and the next day even better! This cake is not the easiest to make but worth the few steps. Will definitely be making this again and I hope you give it a try- it really is fabulous 🙂
Preheat oven to 350F and grease a 9X13 inch baking pan. Combine the flour, baking powder and salt in a large bowl. Set aside.
In the bowl of an electric mixer combine egg yolks and 3/4 cup sugar. Mix on medium until very, very light in color. Then add in milk and vanilla extract, mix until just combined. Pour this mixture on top of the flour mixture. Gently fold together until no more flour streaks.
In a clean mixing bowl beat the egg whites on high, until soft peaks form, then add 1/4 cup sugar and beat until you have stiff whites. Fold mixture into batter. Stop just before completely combined and pour into prepared pan. Bake for 34-45 minutes. Let cake cool completely.
Once cool flip cake onto a platter. Using a fork poke the cake numerous times, the more holes the better! In a large bowl combine Bailey's Irish Cream, heavy cream, sweetened condensed milk and evaporated milk. Pour the milk mixture all over the cake. Pour slowly, some liquid will pool but most will be absorbed into cake. Let sit for 30 minutes. Then in the bowl of an electric mixer beat 2 cups of heavy cream,1/2 cup Bailey's Irish Cream and 3 tbsp sugar until thick cream is made. Spread on top of cake and garnish with berries. Keep refrigerated. The more time the milk has to soak in the better.
Here is my version of Homemade RainbowChip Cupcakes, that are PERFECT! Well, in my eyes tastebuds anyways! Growing up I absolutely LOVED rainbow chip cake! I could literally eat a whole cake to myself, sadly I am not exaggerating. So, I though it was about time for me to make some Homemade Rainbow Chip Cupcakes.
Boy, am I sure glad I did! The cupcakes are dense and moist. Which I LOVE! I am really not a fan of light, airy cake.
And the rainbow chips. Well chocolate +sprinkles = amazingness!
These cupcakes will definitely be made plenty of times in the future. My birthday is in a few weeks, not that I really need an excuse to make cupcakes 😉
I brought these to work for St. Paddy’s Day and let’s just say they all disappeared, Well except for the 3 that I stuffed my face with! Oops!!!!!
This recipe is simple and one of the best homemade “white”/ “yellow” cakes I have ever tasted! I added some butter extract for delicious flavor and some cornstarch for the texture.
Preheat oven to 350F and line a cupcake pan with liners. In a microwave safe bowl microwave the butter until completely melted. Mix sugar in the melted butter and place bowl in fridge for a few minutes.
In a medium bowl mix together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
Take sugar and butter mixture out of fridge. Transfer to a large bowl and add butter extract, egg, vanilla extract, milk and greek yogurt. Fold dry ingredients into the wet ingredients until no flour streaks remain. Fold in rainbow chips. And distribute into cupcake liners. Bake for 20 minutes, or until a toothpick inserted comes out clean.
Once cupcakes are completely cool start frosting. Beat butter for 3 minutes. Add vanilla extract, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Fold in rainbow chips and pipe or spread onto cupcakes
Chocolate and Caramel. I think I need to stop talking about these two ingredients but when put together make the most amazing, spectacular, wonderful, tasty, creamy, dreamy, delicious combination. Do you get my point? I like caramel and chocolate together. Okay let’s be honest I don’t like it I LOVE it!
I have this love/hate relationship with cupcakes. They are individual sized but I don’t usually eat a ton of them in one sitting. I don’t know if its mental or what because I can eat a WHOLE batch of chocolate chip cookies, I can eat a WHOLE batch of toffee brittle or a WHOLE batch of Biscoff blondies.
Enough of my eating disorders. I decided to make cupcakes but I made a half batch. The recipe is for a full batch- just cut everything in half if you want. Obvi you know I made Chocolate and Caramel Cupcakes with Salted Caramel Frosting. It just sounded right to me.
I of course used Amanda’s chocolate cupcake recipe from Kevin & Amanda. It’s seriously the best cupcake recipe ever! I LOVE it!
I am saving the rest of the boxed cake mix and jello for another amazing chocolate cupcake coming soon : )
This frosting was dreammmy people!! So delicious!
I truly hope you enjoy these cupcakes. They are easy to whip up and taste divine!
I come from a family of bakers. My nan bakes, my mom bakes and I bake. I love it, and I came to love it thru these two women. I am blessed to have such loving and caring family. In my family food is important. It brings us together. We enjoy it.
Although I grew up in America and my nana was back in England I remember spending the summers with her baking. From fairy cakes to banana bread to lemon loaf to cookies to coffee cake my nan does it all.
My cousin was visiting last week and of course asked what I was going to bake for her. I told her coffee cake and she got excited because our nan makes the best coffee cake. Anyways I kind of tricked Lucy and made American style “Coffee Cake”. She had never had it before and liked it but it was nowhere near our nans coffee cake.
Needless to say 2 days later I made the coffee cake Lucy was thinking of. I haven’t had English Coffee Cake in a few years. My mother used to make it all the time but as my sisters and I have gotten older and my parents try to eat healthier, coffee cake has not made to many appearances.
Let me tell you after this, I am brining it back. I’m thinking everyday. Okay that’s a lie. Maybe every other day 😉
This cake is moist, dense and coffee like.
The frosting is creamy, dreamy and amazing.
My mother usually spread a layer of apricot jam before the frosting, which is also very tasty!!
Lucy and I licked the bowl, the mixing tool and the spatula for both the batter and the cake! Seriously I am drooling while writing this and extremely sad I don’t have a piece to eat right now.
You will love this recipe. Make, Bake, Cool & Frost the cake with in 1 hr and a half.
Coffee Cake is a funny thing to me. It's a cake with no coffee? Doesn't really make sense to me. I grew up with English coffee cake which was a cake made with coffee and an icing with coffee. That sounds right to me.
Even though the name doesn't make sense, eating this sure does!
I decided to make American style coffee cake. This recipe is great. The cake is moist and dense but fluffy too. The crumble is amazing. I absolutely love the edges where the crumble is hard and chewy!
Perfect for weekend breakfast, with coffee, or an afternoon snack with a cup of tea!
This recipe has lots of buttery sugary goodness on top.
I could barely control myself from not eating half of this mixture right then. But I controlled myself for the good of the other people who would be eating this later on. How nice am I ? 😉
Growing up I was never a fan of Carrot Cake. It just sounded so wrong to me. Carrots and cake? No thank you. I remember having it once and there were raisins in it. God awful. I hate raisins. As a child I used to say I was allergic to them just to secure I would receive a chocolate chip cookie on the field trip not an oatmeal raisin. Oh how those cookies scared me. They still do. Chocolate chip cookies hold the key to my heart.
Anyways, a few years ago I tried Carrot Cake again for the first time in years. What happened? I liked it, I liked the cream cheese frosting even more!
I recently made a cake for a friend's birthday. Carrot cake was requested. I really enjoy this cake. The pecans give it a nice crunch and the pineapple adds to the moisture. And did I mention there are NO raisins in it!! YIPEEE!!
I'm off to New York City next week, as usual I am planning a foodie itinerary! Making sure to get some of the best desserts 🙂
Fall is upon us. I keep telling myself that anyways. With the 85F weather here in Orange County, CA the colder weather is not exactly happening. Last week we had one day of rain. Okay it wasn’t really rain it was more of the universe spitting down on us. Everyone immediately threw their boots on, sweaters, coats, scarves the whole sha bang. Only to be back to 90F weather the next few days.
I long for the colder weather, the boots, the scarves, the layering, the pumpkin, the apple, the warmth of a fire. I need to understand it ain’t happening any time soon.
In honor of my want for fall I decided to make this caramel apple cake for dessert one night. I found a Paula Deen recipe so I immediately wanted to use it! Right before I was about to pour the batter into the pan an idea struck! How about folding in some sour cream? I mean what doesn’t taste better with the addition of sour cream? Your right, nothing. Sour cream seems to make everything better. This cake included. Well to be fair I have never tasted the cake without the sour cream but I just think it wouldn’t be the same!!
Lately I have really been into baking things without an electric mixer or multiple bowls. I have been a one bowl snob as of late. I don’t know why. Anyways I wanted something easy and I wanted something Fabulous! Who doesn’t? Let’s be honest here, we all do. Well this reciepe satisfy’s both those needs.
I cannot believe “summer” has come and gone. On to the fall months before we know it. I might be substitute teaching- kind of scary. I hope it goes well! Lots of events coming up at work. Taste of the town’s…etc. And two of my best friend’s have moved back home one from Cabo and the other from Boston! So happy and blessed to have them back home!! I missed them so much!!!!
Anyways here’s to a busy few weeks ahead and some Rolo Cake Bars!!
Rolo Cake Bars:
1 Box Yellow Cake Mix (18.25oz)
1/4 Cup Butter (Melted)
6oz Evaporated Milk
1 Bag of Unwrapped Rolo’s (chopped in half)
1. Preheat oven to 350F and spray a 9X13 pan with non-stick spray
2. Combine cake mix, butter and milk. The batter will be thick.
3. Split batter in half. Spread half of batter on bottom of pan.
4. Scatter Rolo’s over the batter in pan. Drop rest of the dough on top of rolo’s/