Berries and Cream Layer Cake


I guess you could say I’m on a bit of a cake kick lately. I’ve almost completely finished the cake section of my cookbook, and I think my office may or may not be getting sick of it haha. Today, it’s a cake just for you guys though! 


So, here’s the deal with this cake. There’s a certain cake that a certain fancier grocery retailer sells in the springtime- it has chantilly cream and lots of berries, and it’s SUPER popular. Secret time- I have never had this cake. But, I wanted to create something similar, or at least what I think is probably similar based on what I know of said cake. 


Anyways, my version has a sweetened vanilla custard cream, strawberries, raspberries, and fluffy white cake. It feels springy to me, and the cake is soft and lightly sweet. The cream is fluffy and smooth, and it’s overall a simple and tasty combo. 


I’m writing this on a Sunday evening, and I’ve been baking all day long- much more than just this cake. I’m exhausted, and pretty unsure if I’ll ever get up from my current spot on the couch, snuggling with my pupper. Well, back to pretending tomorrow isn’t Monday- enjoy guys! 



Berries and Cream Layer Cake


  • For the cake:
  • 1 cup softened butter
  • 1 1/2 cups sugar
  • 6 egg whites
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 1/2 cups cake flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • For the cream filling/frosting:
  • 1 8oz. package of cream cheese, softened
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1/4 cup instant vanilla pudding mix
  • 10-15 strawberries, sliced
  • 1/2 pint of raspberries


  • For the cake:
  • Preheat the oven to 350 degrees, and grease three 6-inch pans.
  • In a large bowl, beat together the butter and sugar until light and fluffy.
  • Add in the egg whites, and beat for 3-4 minutes, or until the mixture is completely smooth.
  • Stir in the vanilla and almond extracts.
  • In a medium bowl, whisk together the cake flour, baking powder, and salt. Mix into the butter mixture until completely incorporated.
  • Beat in the sour cream and heavy cream until the batter is smooth.
  • Evenly divide the batter between your three pans, and bake for 25-30 minutes, or until a toothpick comes out clean.
  • Cool completely before frosting.
  • For the cream filling/frosting:
  • In a large bowl, whip the cream cheese and heavy cream until soft peaks form.
  • Add in the vanilla, sugar, and instant pudding mix. Beat several minutes, until the cream is thick.
  • Between each layer of cake, add a thick layer of the cream, and then a layer of the sliced strawberries and raspberries.
  • Frost the outside as desired!
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Honey Banana Bundt Cake


Cake | October 9, 2016 | By

I’m so excited it’s finally fall! I know most people love the summer, but I’m much more into the cooler months, including snow! As we get into the holidays, I think warm cozy recipes like this one will make us all happy. 


If you love banana bread, like my husband, you’ll love this honey banana cake. It’s very similar to traditional banana bread, but it’s got a light honey flavor, and it’s much more moist and delicate than a normal bread. Listen, if you can have cake or bread-like cake, just go for cake you guys. 


Because it’s cake, I’ve also got an epic frosting recipe. If you guys haven’t ever had brown sugar frosting like. Have it today. Scroll down to the recipe immediately and make it and eat it with a spoon if you don’t feel like making a cake to put it on. I can say with some serious confidence that this frosting is my top 3 frostings. And guys, I eat a lot of frosting. 


Just let yourself sink into that frosting, and be generous with yourself- scoop big portions on top of every slice of this banana cake. After all, it’s fall now. Bikini bods be damned. 



Honey Banana Bundt Cake


  • For the cake:
  • 6 roasted bananas
  • 4 1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp allspice
  • 1 tsp. salt
  • 2 sticks softened butter
  • 1 1/2 cups brown sugar
  • 6 eggs, separated
  • 1/2 cup sour cream
  • 1/2 honey
  • 1 tsp. vanilla extract
  • For the frosting:
  • 2 sticks softened butter
  • 1/2 cup brown sugar
  • Pinch of cinnamon
  • Pinch of salt
  • 3 cups powdered sugar
  • 1 tbs. milk


  • For the cake:
  • Preheat the oven to 350 degrees, and grease a bundt pan.
  • Stir together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt in a medium bowl, set aside.
  • Beat together the butter and brown sugar until fluffy. Add in egg yolks.
  • Add the roasted bananas once they have been cooled and peeled.
  • Mix together the sour cream and honey.
  • Add the flour and sour cream mixtures alternating, beginning and ending with the flour mixture. Add vanilla.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • Fold egg whites into the batter until combined.
  • Pour batter into a greased bundt pan. Only fill the pan 3/4 of the way full, and reserve any extra batter for cupcakes or an extra cake.
  • Bake for 40-50 minutes, or until a cake tester comes out clean. Cool completely before removing from the pan.
  • For the frosting:
  • Beat together the butter, brown sugar, cinnamon, and salt. Beat in the powdered sugar.
  • Beat the frosting on high for several minutes until it becomes light and fluffy. Add milk as needed to achieve a texture that you like!
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Double Blueberry Loaf Cake


Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!


I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household. 


Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved. 


I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!


Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.


This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that. 

So. No liners, no scooping, one single bake. Just slice and enjoy!

Double Blueberry Loaf Cake


  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3/4 cup self-rising flour
  • 1/4 all purpose flour
  • 1/2 tsp. salt
  • 2 tbs. heavy cream
  • 1/2 cup fresh blueberries
  • 2 tsp. all purpose flour
  • 3-4 tbs. blueberry pie filling
  • 2 tbs. coarse sugar


  • Preheat your oven to 350 degrees, and grease a loaf pan.
  • Beat together the butter and sugar until fluffy. Add in the eggs and sour cream and beat until combined.
  • Add in the self-rising flour, all purpose flour, and salt. Mix until combined- it will be thick.
  • Beat in the heavy cream.
  • Toss your fresh blueberries with the 2 tsps. of flour until coated, and then fold into the batter.
  • Spread about half the batter into your pan. Then take 1-2 tbs. of the blueberry pie filling and swirl it into your batter.
  • Spread the remaining batter over the top, and drop the remaining pie filling, and swirl.
  • Sprinkle the top with sugar.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool completely before removing the pan
  • Enjoy!
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Perfect Pound Cake


I’ve just had a really wonderful birthday, and one of the best things I got this year was a couple of new stunning bundt pans, like the one I used to make this fantastic pound cake. So, you can expect to see some pretty cakes coming up on the blog in the next few weeks!


Pound cake is perfection. It goes perfectly with any topping, in any trifle or parfait, or all alone. The term pound cake, as you probably know, comes from original recipes that used one pound of each ingredient. Today however, and particularly at a high altitude, this is not how we make it. 


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It’s a sturdy and yet soft cake, overall more dense than a normal birthday cake or sponge style cake. This means that it holds up well to cutting, decorating, and even stacking if you wanted to bake the batter in a normal cake pan. 

This version has a light lemony flavor and a hint of almond in addition to the traditional vanilla. It’s a great recipe to add blueberries to, poppy seeds, or another flavoring before you bake as well. 


I’ve actually had very little success at baking pound cake at my Denver altitude, and this recipe is adapted from the CU Boulder recipe in High Altitude Baking, 2nd Edition. Seriously, its the best pound cake ever, and it’s very easy. I’ve previously made many pound cakes that involved like 8 eggs and 10 cups of flour. This is MUCH more manageable. 


Perfect Pound Cake


  • 3 cups cake flour
  • 1 3/4 cups sugar
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 4 eggs (plus enough milk to make 1 cup)
  • 1 1/2 sticks softened butter
  • 3/4 cup milk
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tbs. lemon zest


  • Preheat the oven to 350 degrees, and grease a 10 cup bundt pan.
  • In a large bowl, sift together the flour, sugar, baking powder, and salt.
  • Crack the eggs into a measuring cup, and add enough milk to make 1 cup total. Then whisk together.
  • Beat the egg mixture and the butter into the flour mixture, and mix for 2 minutes on medium speed.
  • Then, add in the remaining milk, vanilla, almond, and lemon zest. Beat for 3 minutes on medium speed.
  • The mixture will look fully mixed before the 3 minutes are up, but continue for the entire time.
  • Pour into your greased pan, and bake for 60 minutes, or until a cake tester comes out clean.
  • Cool completely, and turn the cake out. Enjoy!
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Vanilla Latte Cake


Cake | May 22, 2016 | By

I’ve been working on cake decorating lately… a lot. In fact, I’ve been making 1-2 huge, multi-layer cakes like every single weekend. Anyone want some cake?


Basically, I’m not great at cake decorating. I can hold my own with cupcakes, but full cakes are a whole new beast for me. So, I’m working with simple techniques while I get better at leveling and building the cakes, and there’s definitely been some improvement! 


This is one of my best so far- looks wise and taste wise. We’ve got a super fluffy vanilla bean cake with a light coffee buttercream. Mocha cake is a super delicious variation of this as well, if you want to go with chocolate cake, or chocolate buttercream with the addition of coffee. I prefer vanilla though, which is where I went today. 


To decorate, I just used a small off-set spatula and dragged it around the frosted cake in rows. It’s probably the second-easiest method I’ve tried so far, with just a rough frost as number one. 


Honestly, even if this doesn’t turn out super pretty for you (I have made so many ugly cakes in the last few months, seriously it’s a skill in it’s own way) it still tastes amazing!

On another note, if you already have the ability to decorate really pretty looking cakes, I totally envy you. 


Vanilla Latte Cake


  • For the cake:
  • 4 1/2 cups cake flour, sifted
  • 2 1/2 tsp. baking powder
  • 2 tsp salt
  • 2/3 cup vegetable oil
  • 1 cup milk
  • 1 cup water
  • 2 tsp vanilla extract
  • 2 tsp. vanilla bean paste (optional)
  • 1 cup egg whites (about 8 eggs)
  • 1/2 tsp. cream of tartar
  • 2 cups sugar
  • For the coffee buttercream:
  • 6 sticks room temp butter
  • 6 cups powdered sugar
  • 1/3 cup instant espresso powder
  • 1 tsp. vanilla
  • 1/3 cup heavy cream


  • For the cake:
  • Preheat the oven to 375 degrees, and grease and flour 4 8inch round cake pans (or you can bake in batches like I did and prepare 2 pans at a time).
  • In a large bowl, sift together the cake flour, baking powder, and salt. Add in the vegetable oil, milk, water, and vanilla, and beat with a stand mixer or hand mixer for 2 minutes.
  • In a separate bowl, whip the egg whites and cream of tartar until stiff peeks form.
  • Slowly add the sugar into the egg whites and beat until they are stiff and silky.
  • Then, gentle fold the egg whites into the flour mixture until fully combined
  • Pour the batter into your greased cake pans. Bake at 375 degrees for 25-27 minutes, or until a cake tester comes out clean.
  • Cool completely before building and frosting your cake!
  • For the frosting:
  • In a large bowl, beat together the butter and sugar until smooth. Add in the espresso powder and vanilla.
  • Then, beat in the heavy cream until the frosting becomes fluffy.
  • Frost your cake!
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