Strawberry Cornmeal Cake- sounds weird, but it’s soooo good. You might remember I made a cornmeal cake before, and it’s almost like a form of coffee cake. I mean, technically it’s not, but it gives you that similar feel of a very hearty, only lightly sweet cake. It’s a great breakfast cake, and if that’s not already a thing in your life, are you even living? I mean, let’s be honest, I’ll eat ANY kind of cake and call it breakfast cake, but this is more sensible.

Strawberry Layer Cake

by , on
May 19, 2019
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Hey guys!! I hope you’re swinging into Monday easy today, and that you’re in the mood for cake! I’m going for another loaf layer cake today because I think they are completely beautiful, and also a totally reasonable size.

Hey guys! We’re back in it for the week, but hopefully with cake, amirite?

Today I’m sharing a recipe for a classic lemon layer cake that I really love, and it’s perfect for Spring!

Hey guys! Happy Easter weekend!!

In the spirit of spring, I’ve got a Chantilly Cake for you guys today, filled with lots of beautiful berries, sweetened whipped cream, and a fluffy vanilla cake. It’s simple, beautiful, and really tasty.

Chantilly Cake | High Altitude Baking

You guys may have heard claims about the Whole Foods Chantilly Cake, or maybe you’re even one of the die-hard followers of this beauty. I have a confession- I’ve never actually had it. I know, if you love them you’ll be gasping right now.

Chantilly Cake Recipe

So that being said, I can’t exactly promise that this cake is like that cake. But I CAN promise that this cake is super delicious. I mean, and what’s not to like?

Chantilly Cake Recipe | Dough-Eyed

Here’s the one thing you’ll want to be careful about here- Chantilly Cakes are frosted with whipped cream, and while I’ve added cream cheese to provide some stabilization, it’s still not the strongest standing cake ever, so be aware of that as you go. Gentle is key!

Homemade Chantilly Cake Berries and Cream Cake Homemade Chantilly Cake | High-Altitude Baking

For the cakes, this is a classic vanilla cake, but we’re whipping up the egg whites and folding them to add a bit of that light, fluffiness that you’ll typically see in a cake like this.

Chantilly Layer Cake Recipe

By the way, Chantilly, as far as I’ve ever known, just means sweetened whipped cream. The addition of cream cheese here is optional, but HIGHLY recommended. Not only does it taste amazing, but it also adds a touch of stability and thickness to the whipped cream, and it really helps when it comes to stacking and frosting the cake.

High-altitude Chantilly Cake Recipe

I’m using strawberries, blackberries, and raspberries here, but you can use any berries you like. For the strawberries, I actually use most of them in a cooked-down, jammy, sauce thing that goes between the layers, and this also will work with any type of berry really really well, or even a mix of berries.

Chantilly cake

Alright guys, go make this cake for your friends, I think they will all truly be impressed by the homemade version, it’s a killer cake. Enjoy!

Chantilly Cake

Servings 8 slices

Ingredients

For the cakes:

  • 1 cup softened butter
  • 1 tbs. canola oil
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 4 egg yolks
  • 2 cups flour
  • 2 3/4 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup milk
  • 4 egg whites
  • 2 tbs. sugar

For the strawberry sauce:

  • 3/4 pint of strawberries (this doesn't need to be exact)
  • 1/4 cup sugar
  • 1 tbs. cornstarch
  • 1/4 tsp. salt

For the Chantilly cream:

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 8 ounces room temperature cream cheese
  • 1 pint assorted berries

Instructions

For the cakes:

  1. Preheat your oven to 350 degrees, and grease three 6-inch round cake pans and line the bottoms with parchment paper. This recipe also works with two 8-inch round pans. 

  2. In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the vanilla extract, sour cream, and egg yolks, and beat until combined. Add in the flour, baking powder and salt, and beat until combined, then beat in the milk. The batter will be fairly thick. 

  3. In a separate bowl, beat the egg whites until they just start to become fluffy, and then add in the remaining sugar VERY slowly as you continue to whip the egg whites. Beat until you reach stiff peaks. 

  4. Stir about 1/3 of the egg whites into the batter to lightly the base of the batter. Then fold in the remaining egg whites. This will take a bit of time, but keep folding until the whites are fully incorporated. 

  5. Divide the batter evenly between your pans, and bake for 18-20 minutes, or until a cake tester comes out clean. Cool the cakes completely before frosting. 

For the strawberry sauce:

  1. In a food processor or blender, blend the hulled strawberries until they are mostly mashed. Pour into a small saucepan, and cook over medium heat with the sugar, cornstarch, and salt, until the mixture is thick. Cool completely. 

For the Chantilly cream:

  1. In a large bowl or stand mixer, using a whisk attachment, beat the heavy cream, sugar, and vanilla together until stiff peaks form. 

  2. In a separate small bowl, beat the cream cheese for several minutes until smooth and fluffy. Add the cream cheese to the beaten heavy cream mixture, and whip for several minutes to incorporate fully. 

To assemble the cake:

  1. Once the cake layers have cooled completely, you can trim off the tops to make even layers. Using a piping bag filled with the Chantilly cream, make a thick ring around the edge of the first layer as a dam. Add about half of the strawberry sauce to the middle, and spread evenly. Cover the strawberry sauce with more cream, and spread evenly. Top with raspberries and blackberries. 

  2. Repeat this process until all three layers are build. Then, use remaining Chantilly cream to frost the outside of the cake. Top with any remaining berries, and remaining strawberries. Keep this cake chilled until ready to serve. Enjoy! 

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! 

 

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