Butternut Squash Cake

Butternut Squash Cake, chilling in the fridge.

The recipe for this rich, moist, spicy and delicious Butternut Squash Cake came from my friend Tom who found it in the November 2015 issue of Sunset Magazine, where it was touted as an alternative to carrot cake.

The spice in the cake comes ground cardamom, allspice, cinnamon and ground and crystallized ginger. And, for even more flavor, there are some generous splashes of bourbon in both the cake and frosting.

When I first read through the recipe, I was concerned that grating butternut squash would be kind of challenging. It wasn't. In fact, grating butternut squash turns out to be even easier than grating carrots. The flesh of the squash was actually softer than that of a carrot and you can cut off one big chunk of squash and grate enough for the recipe in no time.

I decided to increase the amount of squash in the recipe to three cups and I did make a few other changes as well, like reducing the sugar in the frosting by half. Three cups of powdered sugar in a single batch of frosting is way too much! I also substituted my favorite Penzy's dehydrated orange zest for fresh zest.

There's is one more thing I have to mention about this recipe — It calls for you to bake the three layers of cake in three separate 8-inch cake pans.

Well, that wasn't a problem for me,  but I realize that most people don't own more than two 8-inch cake pans.

The good news is that you really don't need three pans to make this cake. Two pans will hold the batter just fine. Just be sure to increase the baking time by about 10 minutes. Keep a careful eye on the cakes as they are baking, and pull them out when a toothpick inserted in the center comes out clean.

Here's the recipe:

Butternut Squash Cake
2 cups cake flour (I make my own. Click here for the recipe)
1 cup whole wheat flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground allspice
1 cup canola oil
2 eggs
1 1/4 cups dark brown sugar, packed
1/2 cup orange juice
1/2 cup yogurt
1/4 cup bourbon
1 tablespoon vanilla extract
1 tablespoon Penzy's dehydrated orange zest (If you can't find this, substitute 2 tablespoons of fresh.)
2 tablespoons lemon juice
1/3 cup crystallized ginger, finely chopped
3 cups grated butternut squash

Preheat oven to 350 degrees and grease and line with parchment three round (8-inch cake)  pans.

In a large bowl, mix together the cake flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, cardamom and allspice and set aside.

In a small bowl mix the dehydrated orange zest with the vanilla and orange juice. Set aside for 10 minutes for the zest to absorb the vanilla and juice and soften.

In another large bowl, use a whisk to beat by hand the oil, eggs, brown sugar, yogurt, bourbon and lemon juice. Add the orange/vanilla mixture.

Add the flour mixture and beat until smooth. Finally stir in the crystallized ginger and squash.

Adding the squash.

Divide the mixture between the three pans and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

Invert the cakes onto a cooling rack to cool completely before frosting. 

Spicy Cream Cheese Frosting
3/4 unsalted butter, softened
12 oz. cream cheese, softened
1 1/2 cups powdered sugar
1 tablespoon bourbon
2 teaspoons ground cardamom
3/4 teaspoon sea salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1 cup unsweetened shaved coconut, toasted

In a stand mixer whip together the butter, cream cheese and powdered sugar until smooth and light. Add the bourbon, cardamom, sea salt, cinnamon and ginger and whip again until everything is thoroughly combined.

The frosting.

Toast the coconut on a sheetpan in a 350 degree oven for 5 to 7 minutes or until golden brown. Be sure to keep a carefully eye on it and pull it out of the oven when the edges of the coconut shavings are golden brown.  Leave the coconut on the pan to cool completely.

To frost the cake:
Set a cake layer rounded side down on a platter, spread the top of it with about 3/4 cup of frosting.

Add the second layer and top with another 3/4 cup of frosting.

Add the final cake layer and spread the top and sides with the remaining frosting.

Press the cooled toasted coconut into the sides of the cake, a small handful at a time.

Adding the toasted coconut.

Keep the cake chilled until you are ready to serve. 

From Scratch "Funfetti" Cake

You don't need to head to the store for a cake mix when you want make a colorful and celebratory "Funfetti" Cake.

Really, all you need is a good homemade cake recipe and a bottle of sprinkles and you are good to go.

I like to use my favorite vanilla buttermilk cake recipe and star sprinkles from Betty Crocker. The stars don't have a shiny coating like some sprinkles and melt nicely into the cake during baking.

My favorite sprinkles.

The result is a cake that's as pretty as it is delicious and trust me, you'll never want to go back to using a box mix. Oh and to make it even better, frost it with my easy to make Vanilla Cream Buttercream, it's not too sweet and very light and creamy.

My  two-tiered frosted "Funfetti" Cake chilling in the fridge.

Here are the recipes:

"Funfetti" Cake
(makes 2 8-inch cakes)

1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
4 eggs plus 2 egg yolks, room temperature
1 tablespoon vanilla extract
3 cups cake flour (It's easy to make your own cake flour, click here for the recipe)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk, room temperature
1 (1.25 oz) bottle sprinkles (I like star sprinkles from Betty Crocker)

Preheat oven to 350 degrees and grease and line 2 8-inch cake pans. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.

Beat in the eggs plus egg yolks, one at a time, until combined. Beat in vanilla.

In another large bowl, whisk together flour, baking powder and salt. With mixer on low, add a third of the flour mixture to the butter mixture, beating to combine. Beat in 3/4 cup buttermilk, another third of the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down the bowl as needed. Add the sprinkles and stir just until evenly distributed.

Divide the batter among the two prepared pans.  Bake for about 35 to 40 minutes in a 350 degree oven or until a toothpick inserted in the center comes out clean.

Let the cakes cool for about 5 minutes in the pan and then invert onto a cooling rack. Let the cakes cool completely before frosting.

Vanilla Cream Buttercream
1 cup milk
1 cup sugar, divided
1/2 cup heavy cream
1/3 cup cornstarch
1 1/2 tablespoons vanilla
2 cups unsalted butter, room temperature


In a saucepan over medium heat, cook the milk and half of the sugar until simmering.
In the meantime, in a small bowl combine the cream, the other half of the sugar and cornstarch. Mix well with a whisk.

When the milk is simmering,  pour about half of it into the cream mixture and whisk well. Add it back to the milk in the saucepan and heat, stirring constantly until the mixture becomes very thick.

Remove from heat and whisk in the vanilla. Put the mixture into a clean bowl and cover with plastic wrap. Let the mixture cool completely.


When the buttercream base is cool, transfer it to a mixer and whip until smooth, add the butter a tablespoon at a time and whip until light and fluffy.

Make Your Own Cake Flour

A classic yellow cake made with homemade cake flour

When I recently made classic yellow cake with chocolate buttercream  for 150 people,  I saved a lot of money by making my own cake flour for the recipe.

Homemade cake flour is so simple to make and works just as well as any cake flour you can purchase. It also saves you from having to store the leftover cake flour in your pantry because you can make just as much as you need to use.

I posted this cake flour recipe when I first started blogging in early 2012 and thought it was about time I posted it again. So here it is, along with my favorite recipe for classic yellow cake:

Cake Flour
For 1 cup of cake flour, measure out 1 cup of all-purpose flour. Remove 1 tablespoon of the flour and add 1 tablespoon of cornstarch. Sift two times before using.

Classic Yellow Cake
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
4 eggs plus 2 egg yolks, room temperature
1 tablespoon vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk, room temperature

Preheat oven to 350 degrees and grease and flour two 8 or 9-inch cake pans.

In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.

Beat in the eggs plus egg yolks, one at a time, until combined. Beat in vanilla.

In another large bowl, whisk together flour, baking powder and salt. With mixer on low, add a third of the flour mixture to the butter mixture, beating to combine. Beat in 3/4 cup buttermilk, another third of the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down the bowl as needed.

Divide the batter among the two cake pans.  Bake for 25 to 30  minutes in the 350 degree oven or until a toothpick inserted in the center comes out clean.

Strawberry Buttermilk Cake

This Strawberry Buttermilk Cake is one of my all time favorites.

It's so fresh tasting and a breeze to make and serve, making it the perfect cake for potlucks and parties. Just know that you need to make it at least a day in advance since the cake needs to chill for 6 hours before adding the cream cheese icing.

My preference is to make this cake when strawberries are in season but frozen strawberries work well too.

Here's the recipe:

Strawberry Buttermilk Cake
(Serves 16 to 20)

1/2 cup butter, unsalted
2 teaspoons vanilla extract
1 1/4 cups granulated sugar
2 eggs
3/4 cup buttermilk
1/2 cup sour cream
2 cups all-purpose flour, sifted
3 teaspoons baking powder
1 teaspoon sea salt
1 (3 oz.) package strawberry gelatin
2 cups boiling water

1 pound sliced strawberries (I prefer fresh but thawed frozen berries work well too.)

Preheat the oven to 350 degrees and grease and flour a 9x13 pan.

Beat the butter with the vanilla extract. Add the sugar and beat until light and fluffy. Add the eggs, buttermilk and sour cream. Mix well.

Add the baking powder and salt and mix again. Finally, add the flour and beat until thoroughly combined.

The finished batter.

Pour the batter evenly into the prepared cake pan and bake for 20 to 25 minutes or until done and a toothpick inserted in the center comes out clean.

As the cake is baking, dissolve the gelatin in the boiling water and add the sliced strawberries. Set this mixture aside until the cake comes out of the oven.

The strawberry mixture.

Slash the hot, just out of the oven, cake in a diagonal pattern and pour the gelatin strawberry mixture over it. Let the cake cool to room temperature and then put it in the refrigerator to cool for at least 6 hours before icing.

The hot slashed cake is ready for the strawberry mixture.

Let the cake cool at room temperature and then chill it in the fridge for at least 6 hours before icing.

Cream Cheese Icing
2 packages cream cheese, room temperature
1 cup powdered sugar
1 cup whipping cream

In a large bowl, whip the cream cheese until it is smooth. Add the powdered sugar and whip again until the mixture is smooth and creamy. Gradually add the cream, whipping after each addition. Don't add to much at once or it will splash. Once all the cream is added, whip the icing on high speed until it is light and spreadable.

Ice the top of the cake and that's it. Keep the cake covered in refrigerator until serving. 

Icing the cake.

The finished cake.

Lemon Rhubarb Bundt Cake

I had to make a quick cake for a potluck at church on Sunday and devised this Lemon Rhubarb Bundt Cake.

The rhubarb for the cake came from a trusty rhubarb plant that my dad gave me more than five years ago. I enjoy having it in my yard because it doesn't need any special attention and it just keeps coming back year after year. Plus, I love rhubarb and it is expensive to buy in the grocery store - last time I checked it was $4.99 a pound!

My trusty rhubarb plant.

Bundt Cakes are great for potlucks because they are easy to tote and serve. All you have to do is put the cake on a cardboard round and cover it with plastic wrap.

I added lemon flavor to the cake by adding lemon juice to the batter and to the glaze I put on top.

Here's the recipe:

Lemon Rhubarb Bundt Cake

2 cups rhubarb, finely diced
1/4 cup sugar
1 teaspoon vanilla
pinch of sea salt
1/2 teaspoon almond extract
1/2 cup unsalted butter, softened
2 cups sugar
4 eggs
1/2 cup canola oil
3 tablespoons lemon juice
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup walnuts, chopped

Preheat the oven to 350 degrees and grease a 3-quart bundt cake pan. Be sure to grease the pan generously and get every nook and cranny or you will have trouble releasing the cake.

Put the first five ingredients into a bowl, mix well and set aside.

The rhubarb with a bit of sugar, vanilla, almond extract and just a pinch of salt.

Cream the butter and sugar together. Add the eggs, canola oil, lemon juice and vanilla and mix well. In a another bowl, combine the flour, baking powder and salt.

Add the dry ingredients to the butter mixture in three parts, alternating with adding the milk. Mix until thoroughly combined. Fold in the walnuts. 

The cake batter.

Put 1/3 of the batter in the pan. Add 1/2 of the rhubarb mixture evenly on top. Repeat and finally add the last 1/3 of the batter.

The first third of the batter with half of the rhubarb mixture.

Bake for 55 to 65 minutes or until a skewer inserted in the cake comes out clean.

Let the cake cool for about 5 minutes then quickly invert it onto a cooling rack. While the cake is still warm, drizzle it with the glaze.

Let the cake cool for just a bit before inverting it onto a cooling rack and drizzling it with the glaze.

Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice

Put the sugar in a small bowl, add the lemon juice and mix until the sugar has dissolved and the glaze is smooth.

Red Velvet Cake With Coconut Cream Cheese Icing

The addition of coconut to the cream cheese icing makes this cake extra special.

Icing the cake. I always start at the top and work my way down over the sides of the cake.

I love my recipe for red velvet cake.

The batter is thick and loaded with tasty ingredients like buttermilk, sour cream and pure unsalted butter.

I use my basic red velvet recipe for both cupcakes and cakes and have been thinking of ways to change it by alternating the traditional cream cheese icing. The addition of shredded sweetened coconut and a half teaspoon of coconut extract does just the trick.

This cake is super moist and chocolatey.  The red cake and snowy icing makes it perfect for the holidays but it's good on any occasion.

Two red velvet cakes ready for the oven.

Red Velvet Cake
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
1 ounce red food coloring
1/2 cup buttermilk
4 large eggs
1 cup sour cream
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa powder
2 1/2 cups flour

Preheat oven to 350 degrees. Grease and line two 9-inch cake pans.

Cream butter, add vanilla and mix well. Add sugar and beat until fluffy.

Add eggs, sour cream, food coloring and buttermilk. Mix well.

Add salt and baking soda. Mix well.

Add cocoa powder and flour and mix just until blended. Don't over mix.

Divide batter among the two cake pans and bake for 45 to 50 minutes or until done.

Coconut Cream Cheese Icing
1/2 stick unsalted butter, room temperature
1 box cream cheese (8 oz) room temperature
2/3 cup powdered sugar
1/3 cup heavy whipping cream
1 1/3 cups shredded and sweetened coconut
1/2 teaspoon coconut extract

Whip together the butter and cream cheese until smooth. Add the powdered sugar and whip again.

Add the heavy cream and whip until light and spreadable. Add the coconut and coconut extract and whip again.


 





 

Guinness Chocolate Cake

A Guinness Chocolate Cake sitting in a bakery box and ready to give.

A Guinness Chocolate Cake is the cake I turn to when I want to make something special but also no fuss.

The cake is moist, rich and quick to make. Because it's a one-layer cake, frosting it couldn't be easier. Just spread on a batch of cream cheese icing so that it resembles the froth on top of a pint of Guinness and it's done.

The recipe is from Nigella Lawson's cookbook "Feast" and it also makes great cupcakes.

Chocolate Guinness Cake
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup cocoa powder
2 cups granulated sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Preheat the oven to 350 degrees and butter and line a 9-inch springform pan.

Pour the Guinness into a large saucepan, add the butter in slices and heat until the butter is melted. Turn off the heat and whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and pour into the beer mixture and finally whisk in the flour and baking soda.

Pour the cake batter into the greased and lined pan and bake for 45 minutes to 1 hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.

Cream Cheese Icing
8 oz. cream cheese
1 1/4 cups powdered sugar
1/2 cup heavy cream

Lightly whip the cream cheese until smooth, sift over the powdered sugar and beat them both together. Add the cream and beat again until it's a spreadable consistency. Ice just the top of the cake so that it resembles the frothy top of the famous pint.

Vegan Birthday Cake

Vegan chocolate cake with Swedish pearl sugar for decoration.

Everyone deserves a cake on their birthday — even vegans.

I've been planning on making a chocolate cake for my vegan friend Sarah's birthday for a while. After a few weeks of research, I found the perfect recipe. A rich chocolate cake with no hard to find and expensive special vegan ingredients.

A bonus is that it's quick and easy to make. You bake it in a glass baking dish, pour on a chocolate glaze and it's ready to serve.

I found the recipe on the internet with the title: "The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!"

The recipe had lots of positive comments and recommendations.  I'm so glad I gave it a try. The only major change I've made to the original recipe is that I've doubled it because the original recipe made only a single layer 8x8 cake. That's not enough for a birthday celebration!


Vegan Chocolate Cake
Cake Ingredients
2 1/2 cups flour
2 cup sugar
2/3 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cup warm water
2 tsp vanilla extract
2/3 cup vegetable oil
2 tsp distilled white or apple cider vinegar

Chocolate Glaze
1 cup sugar
1/2 cup margarine
4 tbsp soy milk
4 tbsp unsweetened cocoa powder
4 tsp vanilla extract

Preheat the oven to 350 degrees. Grease a 9x13 glass baking dish.  In a large bowl, mix together flour, sugar, cocoa, baking soda, and salt. Add the water, vanilla, oil, and vinegar, and mix well. Pour into the baking dish and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

The cake just out of the oven.

For the glaze, in a saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour over cake. The glaze dries quickly so spread it immediately and add any sprinkles now. Let the cake cool for at least an hour before serving.                          

The cake after glazing.