Hey guys! We’re on cake again, it’s a good ‘un. Like most banana recipes, this one came out of finding that I had some over-ripe, toasty-colored bananas sitting on my counter that needed some love.

Today I’m making a layer cake from a loaf pan cake, and it’s a revelation. I’m not going to completely take credit for this- I got the idea from a bakery in Denver called Sugar Bakeshop. I recently visited and it’s BEAUTIFUL, but also they have these amazing little loaf layer cakes on display. So here we are.

Here’s what I really love about doing a layer cake this way. One- the shape is unique, and it kind of makes the whole cake feel a bit fancier. Two- it’s small. Layer cakes often end up being this huge thing that you have tons of leftovers with, and it’s kind of a hassle all said and done. But you get everything you want out of a layer cake here, with only two layers to stack, one pan to bake in, and reasonable portions.

So, I love a good banana cake, and this is no exception. The cake bakes in a loaf pan, so it takes a bit longer to cook than normal cake layers. But, and this is a huge benefit, there’s only one cake pan to wash at the end of the day. Speaking of the pan, I’m using a loaf pan that has straight sides, but it’s not necessary. You may just need to compensate with frosting, and that’s REALLY not a problem.

We’re just slicing this bad boy in half for our layers.

Speaking of layers, we’re using a fluffy, peanut buttery buttercream here, and piling some roughly chopped peanuts in the middle as well for that added crunch and saltiness. This is an American buttercream, which means there’s a good deal of powdered sugar in it. However, we’re swapping out half of the butter for peanut butter, and adding a generous splash of heavy cream to fluff things up.

I love this recipe, I think you guys will too. And expect more loaf layer cakes from me, it’s THE BEST.

Peanut Butter Banana Cake

Servings 8 slices

Ingredients

For the banana cake:

  • 1 3/4 cup flour
  • 1/4 cup almond or oat flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 3 over-ripe bananas, mashed
  • 1 tsp. vanilla extract
  • 3/4 cup buttermilk

For the peanut butter frosting:

  • 1 cup softened butter
  • 1 1/4 cup creamy peanut butter (not natural here)
  • 3 cups powdered sugar
  • 1 tsp. salt
  • 1/4 cup heavy cream
  • 1/2 cup chopped salted peanuts

Instructions

For the banana cake:

  1. Preheat your oven to 350 degrees, and grease and flour a 9-inch loaf pan, preferably with straight sides. Set aside. 

  2. In a medium bowl, whisk together the flour, almond flour, salt, baking soda, and cinnamon. Set aside. 

  3. In a large bowl, beat together the butter, brown sugar, and sugar until combined and fluffy. Add in the egg, mashed bananas, and vanilla extract and beat until combined. 

  4. Add in the flour mixture and the buttermilk in alternating additions, starting and ending with the flour mixture, and beat until completely incorporated. Pour the batter into your prepared pan. Bake for 50-55 minutes, or until a cake tester comes out clean. 

  5. Cool the cake in the pan for 15 minutes, and then turn out onto plastic wrap. It's okay if the cake is still pretty warm. Wrap the cake tightly, and freeze for at least an hour before slicing and frosting. 

For the peanut butter frosting:

  1. In a large bowl, beat together the butter and peanut butter until fluffy. Slowly beat in the powdered sugar and salt, scraping the bowl when needed. The mixture will be thick. Add in the heavy cream, and beat until fluffy. 

  2. To build your cake, unwrap the frozen cake, and slice it in half with a sharp knife. On the bottom half, spread a generous portion of frosting, and sprinkle on the chopped peanuts. Top with the second half, and frost and decorate as desired. Enjoy! 

Hey guys!

We’re just over here creepin’ up on summer, and it’s about time to make everything taste like s’mores, amirite?

You guys know I’m into cake, and I’m into pound cake specifically like a lot. Here we are again. I’ve got an amazing recipe for toasted marshmallow cookie bars in my book Sugar High, but I wanted to know what else we could throw ’em into.

There’s a lot of s’mores flavored things out there, but I think very few of them are done well. If it’s not toasted marshmallows, it’s not right. So when you want to toast some indoors for a recipe like this, there’s a couple of options. If you have a torch, go at them. If you have a stove of any kind, you can put them on sticks and toast them over your burner (even electric stoves!) And if you want, you can lay them out on a pan and put them under the broiler in your oven, watching carefully. No matter what you do, get them good and browned, that flavor is important!

And all that said, since we’re going with vanilla cake here, the toasted marshmallows are definitely a subtle flavor in this one. Trust me though, everything comes together.

We’re using chocolate chunks here, which I love using in cake because when you chop, you get a bunch of different sized pieces and crumbs, and they scatter all through the cake, it’s good. That was a run-on, this is how I talk, okay? Also, IMPORTANT NOTE- don’t skip the step where you toss the chocolate chunks into a little bit of the flour mixture- it really matters for making sure the chocolate doesn’t all sink to the bottom. Life lessons you guys.

So. Instead of doing a typical chocolate cake here, we’re going vanilla with chocolate chunks and toasted marshmallow. Things get messy with marshmallow, and the easiest way to work it in evenly is to do it in the first step with the butter and sugar. You still might have some bits stuck to the side of the bowl, that’s totally fine, we’re managing.

This pound cake is a simple one, and it doesn’t rise too much in the oven, but you still need to make sure you’re using a 10-12 cup pan. As always, Bundt pans are tricky, and you need to be sure to grease it generously! Alternatively, you can also make this into two 9 inch loaf pans, works beautifully.

And so what we end up with is a beautiful pound cake, dense and close-crumbed, with chocolate pieces running throughout, and a little toasty, marshmallowy flavor in the background. Life is good, we’re eating cake, and have a good rest of the week you guys!

Toasted Marshmallow Pound Cake

Ingredients

  • 4 1/2 cups flour
  • 1/2 tsp. baking powder
  • 2 tsp. salt
  • 1 1/2 cups softened butter
  • 2 cups marshmallows (about 35 regular size) toasted
  • 3 cups sugar
  • 6 eggs
  • 1 tsp. vanilla extract
  • 1 cup whole milk
  • 1 1/2 cups chopped chocolate chunks

Instructions

  1. To toast the marshmallows- You can either use a kitchen torch to toast until golden, toast on a skewer over a turned-on burner of your stove, or place the marshmallows on a lined sheet pan and put under the broiler of your oven for 2-3 minutes, or until toasted and puffed. Set the marshmallows aside to cool completely before starting the recipe. 

  2. Preheat your oven to 350 degrees and generously grease a 10-12 cup bundt pan. Set aside. 

  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 

  4. In a large bowl, beat together the softened butter, toasted marshmallows, and sugar until combined and fluffy. Beat in the vanilla extract. Add in the eggs, one at a time, mixing between each addition until combined.

  5. Reserve about 1 tablespoon of the flour mixture. Add in the flour mixture and the whole milk in alternating additions, starting and ending with the flour mixture, and beat until the batter is smooth. Toss the reserved flour mixture with the chocolate chunks to coat, and fold the entire mixture (including any excess flour) into the batter until well distributed. 

  6. Pour the batter into your prepared pan, and spread evenly. Bake for 60-70 minutes, or until a cake tester comes out clean. If the cake begins to get fairly dark, gently cover in foil to stop browning. 

  7. Cool the cake for 30 minutes in the pan, and then turn out onto a cake stand or cooling rack to finish cooling. Slice and enjoy! 

 

Banana Bread

by , on
Feb 23, 2019
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Hey guys! Today I’m jumping back into one of my favs- my Grandma’s Banana Bread recipe. You’ve seen me make a version of this before, Banana Crumb Cake, which you can also find in my book, Sugar High. This time around, we’re adding chopped pistachios and baking it up classic, in a loaf.

I’ve got a couple of tricks up my sleeve. I wanted to make this cake a little more moist. Don’t get me wrong, the original is a great recipe, and it’s a perfect coffee cake. But I wanted to make things a bit more cake-like for the loaf version. So I added some extra mashed banana to give it a little extra.

Okay and also, this is my new favorite trick ever guys. You know I bake a lot of loaf cakes, it’s kind of my current favorite. I really love a cake that stands on its own without the need for frosting, and I love the ease of loaf recipes. PLUS, I love that sugary, crisp top that you get on many of those cakes, including this one. I’ve seen a lot of info online recently about dusting your cake pans with things other than flour, including just using regular granulated sugar and guys. It’s everything.

Instead of just getting that sugary top, you can have it all over the edges of your loaf cake. It’s sheer perfection. So ya know, look out for me using this like, idk, all the time from here on out.

So anyways, sugary crust, we got it. I know the classic option for banana bread is walnuts, but I had some extra pistachios from this recipe last week, and it’s just a nice little twist. Honestly, throw any nuts you’ve got on hand in here, or even a handful of chocolate chips alongside ’em. You know what you like, you got this. But for the record, pistachios are a great choice.

Today we’re all snowed in, it’s been a pjs-all-day type of Saturday, and you can find me curled up on the couch with a slice of this pretty thing. Enjoy!

Banana Bread

Servings 10 slices

Ingredients

  • 3/4 cup sugar, plus more for dusting
  • 6 tbs. softened butter
  • 2 eggs
  • 1 tbs. vanilla extract
  • 1 1/2 cups mashed bananas, over-ripe about 3 large bananas
  • 2 cups flour
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 3/4 cup roughly chopped pistachios

Instructions

  1. Preheat your oven to 350 degrees, and generously spray an 8 inch loaf pan with cooking spray. Sprinkle the bottom and all sides with granulated sugar, and shake out any excess. Set aside. 

  2. In a large bowl, beat together the sugar and butter until fluffy. Beat in the eggs, vanilla, and mashed banana and mix until combined. 

  3. In a medium bowl, stir together the flour, baking soda, salt, and cinnamon. Add the dry ingredients into the wet in three additions, mixing well between each addition, and reserve about 1 tablespoon of the flour mixture. Toss the chopped pistachios in the reserved flour, and fold into the batter. 

  4. Pour the batter into your prepared pan and spread evenly. Bake for 60-65 minutes, or until a tooth-pick comes out clean. Cool and enjoy! 

Hey guys! I hope you had a wonderful weekend, and that you’re lucky enough to have this President’s Day off work, just in time to make this cake!

It’s my mom’s birthday, and normally I do some kind of chocolate marshmallow situation for her, but this year I’m switching it up.

This cake is pure you guys. The ground pistachios give the cake texture and a wonderful flavor, and the fudgey chocolate frosting is too good to be true. Here’s what I know to be amazing about the cake; it’s super easy to whip up, and it actually bakes up without a dome on top- no need to trim before stacking!

We’re using the reverse creaming method for the batter today, which is not my norm, but I actually really love the results in this cake. Just be sure to beat for a few extra minutes at the end to reach a light, fluffy batter.

And so this frosting. I don’t normally like American buttercream, as most bakers these days seem to agree, but I think it actually works really well for chocolate.

By using dutch cocoa powder and semi-sweet chocolate, as well as a pinch of salt, you don’t end up with something so terribly sweet as a vanilla option. In this recipe, I’ve also added cream cheese for a little tang, and for a super silky beautiful texture.

I’ve garnished the cake with whole shelled pistachios, but you can also use ground pistachios or even some pretty sprinkles! But honestly, the frosting carries this cake to the finish line, don’t even garnish if you don’t feel like it.

Pistachio Chocolate Layer Cake

Servings 16 slices

Ingredients

For the cake:

  • 2 cups pistachios, shelled, and ground to a fine crumb
  • 2 3/4 cups cake flour
  • 1 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 3/4 cup sugar
  • 3/4 cup butter, softened
  • 2 tbs. canola oil
  • 3 eggs
  • 1/2 cup sour cream
  • 2 tsp. vanilla extract
  • 1 cup buttermilk

For the frosting:

  • 1 1/2 cups butter, softened
  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 tsp. salt
  • 3 tbs. dutch process cocoa powder
  • 1 cup chocolate chips, melted and cooled
  • 1/4 cup heavy cream

Instructions

For the cake:

  1. Preheat your oven to 350 degrees, and grease three 8-inch round cake pans. Set aside. 

  2. In a large bowl, or the bowl of a stand mixer, stir together the ground pistachios, cake flour, baking powder, baking soda, salt, and sugar. Beat in the softened butter until completely combined, several minutes. The mixture should be crumbly and slightly yellow in color from the butter. 

  3. In a medium bowl, whisk together the oil, eggs, sour cream, vanilla extract, and buttermilk. Add the wet mixture into the dry in three parts, mixing well between each addition. Beat for several minutes after all the liquid has been added until the batter is well mixed, and slightly lighter in color. 

  4. Spread evenly in your prepared pans, and bake for 30-35 minutes, or until a cake tester comes out clean. Cool completely before removing from pans and frosting. 

For the frosting:

  1. In a large bowl, beat the butter and cream cheese together until combined. Add in the powdered sugar, cocoa powder, and salt, and beat until completely combined and smooth. Add in the melted chocolate, beating until combined. Then add in the heavy cream, and whip for several minutes until fluffy. Frost the cake as desired! 

Hey everyone! I know I’ve been making a lot of bundt cakes lately, sorry not sorry, but this one. This is the one you guys.

This isn’t just chocolate cake. It’s not even just chocolate chip cake. It’s chocolate cake, spotted with chocolate chips and crushed Oreos, and topped with chocolate sauce. And if that’s not giving you enough motivation to bake for v-day, I don’t know what will.

I’m using this pretty heart shaped bundt pan today, but you can use any bundt you’ve got, as long as it’s at least 10 cups. It’s gonna be just as fantastic, I promise.

Another note on baking in bundt pans- I used to spend a good amount of time greasing every little pocket with butter and then flour, and often even then they would stick some. But I recently switched to using Pam Baking Spray, and I love it! It’s easy and fast, and I haven’t an issue with a cake sticking since.

So anyways, this cake recipe has kind of a long ingredient list, but it’s all pretty normal stuff, and it all builds up a very strongly chocolate flavor that you’ll love. Of course, you can also skip the Oreos or chocolate chips if you want, but together, it’s a really indulgent combo that I think you’ll love.

Also though, you could add in chopped pecans or walnuts, or even chopped up chocolate chip cookies! Whatever you decide, this cake is best served up warm, when the chocolate chips are melty and the sauce is hot.

No matter what you’re doing for Valentine’s Day this year, this is the dessert you want to be eating, I promise. Enjoy!

Cookies & Cream Chocolate Cake

Ingredients

For the cake:

  • 2 1/2 cups flour
  • 3/4 cup dark cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. instant espresso powder
  • 1/4 cup oil
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup hot water
  • 2 cups roughly crushed Oreos
  • 1 1/2 cups chocolate chips

For the chocolate sauce:

  • 3 tbs. whole milk
  • 1 tbs. butter
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 4 oz. chopped chocolate or chocolate chips

Instructions

For the cake:

  1. Preheat your oven to 350 degrees, and grease a 10-12 cup bundt pan. Set aside. 

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside. 

  3. In a large bowl, beat together the oil, sour cream, and sugar until combined. Add in the eggs and vanilla extract and beat until smooth. 

  4. Add in about 1/3 of the flour mixture, and beat until combined. Then add in about 1/2 of the buttermilk, beating until combined. Repeat the process with the dry and wet until completely mixed in, reserving about 1-2 tablespoons of the dry mixture roughly. 

  5. Slowly beat in the hot water, and beat until the batter is smooth. Toss the crushed Oreos and the chocolate chips in the reserved flour mixture to coat, and then fold into the batter. 

  6. Pour into your prepared pan, and bake for 55-60 minutes, or until a cake tester comes out clean. Cool for 10-15 minutes in the pan before turning out onto a serving platter. 

For the sauce:

  1. In a microwave safe bowl, microwave the milk, butter, salt, and vanilla until just boiling. Whisk in the chocolate until completely melted and smooth. Pour over the cake while still hot, and serve warm. 

Hey everyone! We’re back on the basics today with a simple vegan recipe that you can twist and turn into anything you want!

When I started looking into vegan pound cake recipes, I didn’t find a lot of options that really fit what I wanted here. I want to give you guys basic recipes that you can easily make at high-altitude, but also simple, workable recipes on other diets.

As you know, I’ve been messing around a little bit with vegan baking recently, and make a vegan chocolate chip cookie recipe that you’ll absolutely love. But cakes are a whole new beast for vegan high altitude baking you guys.

In cakes, one of the most important ingredients is the eggs. and when we’re talking about egg replacements, it’s really important to get something that makes sense for cakes. So today, we’re using silken tofu.

And listen, I’m not a tofu person. But, unlike soaked chia seeds (another egg replacement option), silken tofu keeps a smooth, creamy texture and it blends really well into cake batter. And otherwise, we’re using vegan butter baking sticks, which work REALLY well for a substitute for butter.

I think replacing milk in a recipe is probably the easiest part. I’m using vanilla almond milk, but really you can use any dairy-free milk that you prefer!

So, here’s what we’ve got: A dense crumb, lightly flavored, VERY dairy-tasting pound cake without any of those products. It’s impressive, and you can switch it up any way you’d like. You could bake the batter into cake layers and stack them with frosting. You can bake them in a tube pan like I did, or a bundt pan, or in two loaf pans.

You can also definitely add goodies in here. Remember though, it’s just like a normal cake batter, and if you add in anything, you’ll want to dust it with flour first to avoid ingredients sinking to the bottom of the cake.

I’d suggest chopped berries, crushed Oreos, chocolate chips, or even brownie chunks! You can also add different extracts for flavor, like almond or orange or lemon. And you can even fold in some crushed freeze-dried berries for a fun twist!

This is a versatile recipe you guys, I hope you enjoy it!

Vegan Pound Cake

Servings 16 slices

Ingredients

  • 4 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 1/2 cups vegan butter
  • 3 cups sugar
  • 1 1/2 cups silken tofu, blended until completely smooth
  • 2 tsp. vanilla extract
  • 1 cup vanilla almond milk

Instructions

  1. Preheat your oven to 350 degrees, and generously grease a 10-12 cup tube or bundt pan. Set aside. 

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 

  3. In a large bowl, beat together the vegan butter and sugar until fluffy. Beat in the blended tofu and vanilla extract, and beat until combined. The mixture may be lumpy. 

  4. Add in about a third of the flour mixture, and beat to combine. Then add in about half the almond milk, and stir to combine. Repeat until you've used all of the flour mixture and milk. Beat for several more minutes until the batter is smooth. 

  5. Spread into your prepared pan. Bake for 65-70 minutes, or until a cake tester comes out clean. Cool and enjoy plain or with coconut whipped cream or vegan frosting!

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