Cakes

Banana Cream Pie Cake

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Sometimes it just needs to feel like home. 

I love to prepare new foods. People always ask me if I have favorite recipes that I reach for time and time again, but the truth is that I’m usually so excited to try something new that I often forget to save time (and stomach space) for the flavors and recipes that I loved in the past. Particularly as it pertains to baking, I regularly find myself so inspired by the treats I see sprinkled all over magazine pages and the internet that it’s all I can do to stay on track enough to revisit older cakes, pies, and cookies that I’ve made before.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Still, there are times that you just want a recipe that feels like home. Those comfort food recipes, the ones that taste like you’re eating them off of your Nana’s plates or in the company of your Mom and Dad, are often the ones that nourish you all the way down to your soul. For me, those comfort recipes include strawberry shortcake, my Mom’s baked spaghetti, and even soft-serve ice cream cones. I love peanut butter and honey sandwiches, McDonald’s French fries, and even that runny ranch dressing that you can’t buy in a bottle but always seems to find its way on your plate at diner restaurants. Those flavors, completely unsophisticated and no-frills, are the ones that taste like home to me, and no amount of shiny new recipes and 5-star meals will ever replace those. I have a feeling you might have similar stories, no?

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

So I made this banana cream pie cake for my husband. Always the pie and cookie lover, never the cake guy, I wanted to create a simple and summery recipe that would give nod to the banana pudding he grew up eating in his Nana’s kitchen. He tells the story that, as a kid, his nana would scoop bowls of pudding for all of the grandkids before supper. The goal was to sneak into the kitchen early to stake a generously poured bowl with the most vanilla wafers. I never met his Nana, but I like any lady who left my special guy with a full belly and loads of memories.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

To be fair, this is not banana pudding. This banana cream pie cake, a white sheet cake topped with sliced bananas, pastry cream, and a fluffy layer of fresh whip, is really a modernized shout out to the pies and puddings we all know and love. I wanted a simple dessert that gave love to the flavors of yesteryear, and I think we accomplished that here.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

To make banana cream pie cake, we start with the sheet cake. This simple, fluffy white cake can be made in a basic 9″x13″ pan. In a pinch, reach for a box cake mix here, because, seriously, who even cares? Once the cake is cooled, layer with a few sliced bananas and whip up the pastry cream. Eggs, milk, and a fair share of sugar get cooked on the stove top until thick and smooth. The mixture gets spread all over the cake and left to chill in the fridge. 

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Once cooled, top the banana cream pie cake with a thick layer of whipped cream. From there, you can keep the cake in the fridge until ready to serve slices to everyone on the block. Yes, this cake will feed a crowd! I like to top each square with extra banana slices and maybe even a sprinkle of nuts or vanilla wafers, but you can do as you please. Just make sure you have loads of friends to share it with.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

No matter what feels like home to you, I’d encourage you to make it sometime soon. I think we learn a lot about the people around us when we share the things that cut us deep, and let’s be honest- food is always a big deal at home. So share it with the people you love. Happy baking and happy weekend!

If you like this banana cream pie cake you should try:

Banana Cream Pie with Oatmeal Cookie Crust

Chocolate Coconut Banana Cream Pie

Bananas Foster Cinnamon Rolls

BBC (Bailey’s Banana and Coconut) Popsicles

Hummingbird Cake

 

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Banana Cream Pie Cake

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

This banana cream pie cake is a white sheet cake topped with fresh bananas, vanilla pastry cream, and whipped cream! All the flavors of your favorite banana pudding and cream pies in a simple sheet cake that serves a crowd!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 45
  • Total Time: 180
  • Category: dessert
Scale

Ingredients

For the cake:

  • 4 large (140 gm) egg whites, 2 yolks reserved for pastry cream
  • 4 tablespoons (55 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) vegetable oil
  • 11/3 cup (265 gm) sugar
  • 1 teaspoon vanilla extract
  • 13/4 cup (245 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2/3 cup (150 gm) milk

For the pastry cream (adapted from King Arthur Flour):

  • 11/2 cups (340 gm) whole milk
  • ¼ cup (50 gm) sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • ½ tablespoon all-purpose flour
  • 2 large (30 gm) egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract or vanilla bean paste

For assembly:

  • 3 bananas, sliced into 1/8” thick rounds
  • 11/2 cups (340 gm) heavy whipping cream
  • 3 tablespoons sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees  and prepare a 9×13” metal baking pan with baking spray.
  2. In the clean bowl of a stand mixer, using the whisk attachment, whip the four egg whites on medium-high speed until stiff peaks form. Scoop out of the bowl and set aside while you prepare the rest of the cake.
  3. Using the paddle attachment in the bowl of the same stand mixer, cream the butter on medium speed until smooth, about 1 minute. Add the oil and sugar and cream until light and smooth, about 2 minutes. Add the vanilla extract and stir to combine. In a separate smaller bowl, stir together the flour, baking powder, and salt. Add half of these dry ingredients into the butter mixture and stir on low to combine. Add the milk, stirring to combine, followed by the remaining dry ingredients. Stir on low until well incorporated.
  4. Use a rubber spatula to gently fold in the egg whites until well incorporated, being careful to not overmix. Spread the cake batter into the prepared pan and bake until toothpick insereted comes out clean, about 20-25 minutes. Take care to not overbake as the cake will be dry if so.
  5. When done, remove from oven to cool all the way while you prep your pastry cream.

To prepare the pastry cream:

  1. In a medium saucepan, combine 1-1/4 cups of milk, the sugar, and salt. Cook over medium heat, stirring regularly to bring to a simmer and dissolve the sugar. In the meantime, in a separate bowl, stir together the remaining ¼ cup milk with the cornstarch, flour, and egg yolks. Whisk to combine and set aside while waiting for the milk and sugar mixture to simmer. Once the milk and sugar mixture is barely bubbling, remove from heat and slowly pour it in a small and steady stream into the cornstarch mixture, whisking vigorously. Continue streaming in while whisking until all the hot milk has been incorporated and then return the whole lot of it back into the saucepan. Whisk constantly over medium heat until barely bubbling and the mixture has thickened to a mayonnaise consistency. Remove from heat and stir in the butter and vanilla until smooth. Immediately move to assemble the cake.

To assemble the cake:

  1. Space out a single layer of thin banana slices on the cooled cake. Pour the hot pastry cream on top of the bananas and use a spatula to spread it all over the top evenly. Try to keep it on top of the cake instead of falling off the sides. Place a single sheet of plastic wrap directly on top of the pastry cream and place in the fridge to cool, about 30 minutes.
  2. Once cool, pour the heavy whipping cream into a large bowl or the bowl of a stand mixer. Whip on medium speed until slightly thickened and frothy. Add the sugar and continue whipping until stiff peaks form. Carefully remove the plastic wrap from the top of the pastry cream and  spread the whipped cream over the top of the entire cake. Serve immediately with additional slices of banana or a crumble of graham crackers.

Notes

  • White cakes dry out easily. Be sure to bake only until a toothpick inserted barely comes out clean. If you fear you’ve overbooked it, you can use a toothpick to poke holes over the cake and brush a little milk over top. No one will know! 🙂
  • The plastic wrap on top of the pastry cream prevents the cream from forming a “skin”. I don’t know about you, but I’d prefer my dessert skinless. 🙂
  • Use extra bananas, if desired.
  • As a shortcut, use a box cake mix! 

Baked Alaska

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

There are some things that are just better off together. Take for instance peanut butter and jelly or popcorn at the movies. Likewise, cheese tastes best with wine, Justin is stellar with Selena, and jeans are always perfect with a good-fitting white tee. I have a lot of opinions about things that go well together, particularly as it pertains to food, and today I’m sharing with you a dessert featuring my favorite match made in heaven: cake and ice cream. Today’s baked Alaska dessert is a winning combination stuffed with the Bonnie and Clyde of sweets, so let’s dive right in!

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

Okay, I already know what some of you are thinking. “What is a baked Alaska?!” I hear you. Brett spent a solid month rolling his eyes at the name of this dessert, so if it’s new to you too, join the club. Baked Alaska is a classic frozen dessert with alternating layers of cake and ice cream coated in a toasted meringue. I’m not sure who came up with this little icy dream, but I’d love to give them a hug and a high five because it is delicious. I think you’ll like it too.

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

This recipe for baked Alaska comes from Jessie Sheehan’s new book, “The Vintage Baker.” Featuring loads of throwback mid-century recipes updated for modern tastes, Jessie’s book is filled with baked goods that will remind you of days of old and will leave you feeling seriously hungry. Although I was really interested in a ton of the recipes from her book, I opted to test out the baked Alaska first, and I am thrilled to share it with you today!

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.comTo make the baked Alaska, we start with the cake. A dark cocoa cake is baked in a thin layer at the bottom of a 9″x13″ pan. After cooling, the cake is cut into three equal-sized rectangles, sized to fit into a standard loaf pan. A layer of plastic wrap lines said pan before alternating layers of the cake and store-bought ice cream are stacked inside of it. Once the pan is filled to the brim, the cake is covered with plastic wrap and heads back to the freezer to firm up solid.

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

When the baked Alaska is frozen, we whip up a simple meringue made from egg whites and sugar. The frozen cake is inverted onto a prepared plate and the whole thing gets coated in a layer of fluffy meringue. To finish off the dessert, we toast the meringue with a kitchen torch (or briefly in the oven) until the whole thing is golden brown. Baked Alaska, although seemingly complex and difficult to make, is actually a semi-homemade treat that nearly anyone could achieve!

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

Congratulations to Jessie on the release of her new book! Give this baked Alaska a try and let me know what you think! This is the perfect treat to wow with at your upcoming summer shindigs. Happy baking and stay tuned for another recipe coming later this week!

If you like this baked Alaska you should try:

Mint Brownie Ice Cream Cake

Strawberry Icebox Pie

Hot Fudge Sundae Cake

Black Forest Ice Cream Cake

Vegan Coconut Lime Ice Cream Pie

Confetti Ice Cream Cake

 

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Baked Alaska

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

This recipe for baked Alaska features layers of homemade dark cocoa chocolate cake and store-bought ice cream. The whole thing is coated in toasted French meringue, making this is a show-stopping summertime dessert.

  • Author: Jessie Sheehan
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 420
Scale

Ingredients

For the cake:

  • ¾ cup plus 2 tablespoons (125 gm) all-purpose flour
  • 6 tablespoons (30 gm) dutch-process cocoa powder
  • ½ cup (100 gm) packed dark brown sugar
  • 1/2 cup granulated sugar
  • ½ teaspoon baking soda
  • Rounded ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 egg yolks
  • 11/2 teaspoons pure vanilla extract
  • ¼ cup (60 mL) vegetable oil
  • ½ cup (120 mL) buttermilk, at room temperature
  • ½ cup (120 mL) boiling water
  • 11/2 teaspoon espresso powder
  • 3 pints (1.4 liters) ice cream such as strawberry, chocolate, and vanilla

Meringue:

  • 6 large egg whites, at room temperature
  • 1 cup (200 gm) granulated sugar)

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees. Grease a 13-by-9-by-2- inch pan with nonstick cooking spray or softened butter, line with parchment paper, and grease again Line a 9-by-5-by-3 inch loaf pan with a piece of plastic wrap that hangs slightly over all four sides.
  2. In the bowl of a stand mixer fitter with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, baking soda, and baking powder, and salt on low speed until well incorporated.
  3. In a bowl, whisk together the yolks, vanilla, oil, and buttermilk until combined. With the stand mixer on medium-low speed, slowly pour the wet mixture into the dry ingredients and beat until incorporated. Scrape down the bowl with a rubber spatula as needed.
  4. In the same bowl, combine the boiling water and espresso powder, add it to the batter in the mixer bowl and mix for 30 seconds on low speed until smooth.
  5. Pour the batter into the larger, parchment paper-lined pan and bake for 14-16 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the middle comes out with a moist crumb or two. Let cool completely and freeze for 30 minutes or up to 3 days, tightly wrapped.
  6. Place the strawberry ice cream in the microwave on high power for 20 seconds, or soften it on the counter until it scoops easily but isn’t melted. Place the ice cream on the bottom of the prepared loaf pan. Drape a piece of plastic wrap over the ice cream and use your hands to press it down into a flat, even layer.
  7. Cut the cake into three 4-inc wide pieces. Place 1 piece of the cake over the strawberry ice cream and press down. Return the other two pieces to the freezer.
  8. Soften the chocolate ice cream as you did the strawberry. Using plastic wrap and your hands, spread it into an even flat layer over the cake. Place another piece of the cake over the chocolate ice cream and press down. Repeat with the vanilla ice cream and the last piece of cake The last piece will be above the edge of the pan.
  9. Freeze until hard, at least 4 hours, preferable overnight, tightly wrapped in plastic wrap.

For the meringue:

  1. Whisk the egg whites in the bowl of a stand mixer on medium-high speed until foamy. Slowly add the granulated sugar, 1 tablespoon at a time, and whisk on high speed until stiff, glossy peaks form, at least five minutes.
  2. Remove the loaf pan from the freezer and lift out the cake using the plastic wrap sling. Dip the bottom of the pan briefly in hot water if it has trouble releasing. Invert the cake onto a heatproof serving platter (the bottom layer is now the top) and generously cover the cake in meringue using an offset spatula or butter knife. Using a kitchen torch, if you have one, gently brown the meringue, or place the cake under the broiler for 1 or 2 minutes, watching closely to make sure it does not burn.
  3. Slice the cake with a long serrated knife and serve immediately. It is best the day it is made, but will keep in the freezer, lightly wrap in plastic wrap, for up to 3 days.

Rhubarb Shortcakes

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

These past few weeks have been a whirlwind of wonderful, but can I just say that I am exhausted? After a few weeks of living out of a suitcase, nothing brings me more joy than to write to you all today from the comfort of my desk at home. The world is beautiful with a million and one delicious and exciting things to offer, but like Dorothy said, there’s no place like home.Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

Sometimes I laugh at how attached to this home I’ve become. It wasn’t long ago that the thought of a lifetime spent in the deep Southern confines of Selma, Alabama was terrifying to me. Even to this day, my friends from my pre-Selma days don’t understand how I’ve eased into this life so comfortably. I imagine that the simplicity and slow pace of a small town probably appears lackluster to some outsiders looking in, but I’ve learned that this kind of life can shine pretty vibrantly if you’re willing to settle in and polish it. 

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

Are you in a similar phase of life? Have you found yourself in a chapter of your story that you never really imagined for yourself? Are you searching for purpose in a season that you maybe haven’t quite figured out? 

I want to encourage you by saying that there’s so much hope. There’s silver in the rough edges of our lives if we’re willing to hunt it out, and there’s purpose and joy even in the stories that we wouldn’t have written for ourselves. I have been on the receiving end of so much love and connection and fun- rich relationships and moments that I would have missed out on if I had remained closed to them. My decision to lean into the unknown and choose joy in the life that we had was one of the most valuable choices I have made, and I hope you’re in a place to make it too. Be at home wherever you find yourself.

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

There’s a lot to love about these rhubarb shortcakes. The cakes, tender and layered, make a perfect vehicle for toppings. The rhubarb, roasted until syrupy and sweet, provides a fragrance and tang that not other fruit can. And the mascarpone whipped cream is straight up manna from heaven- creamy, sweet perfection.Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

To make these rhubarb shortcakes, we start with the cakes! This recipe was adapted from my jam-filled scones, so expect as much when you make them. Butter is cut into the dry ingredients until there are pea-sized clumps throughout. The heavy whipping cream gets poured in to bring the dough together. We pat out the mixture onto a floured surface and use our biscuit folding technique to achieve tall, flaky layers. Bake the cakes in the oven while you prep the rhubarb.

Trim the ends and any rough spots off of your rhubarb stalks and cut them into 2-3″ pieces. Toss them with sugar and fresh split vanilla beans or vanilla bean paste. Roast in a preheated oven until the juices run thick and the rhubarb is tender to a fork.

 

Finally, for the mascarpone cream, beat the mascarpone and sugar together until smooth. Slowly drizzle in the whipping cream until it is incorporated smoothly and beat on medium-high speed until it is cloud-like and fluffy. Store in the fridge while you assemble your rhubarb shortcakes.

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

To serve, split the warm cakes in two and top with several rhubarb pieces. Allow the cake to soak of some of the excess juices- SO GOOD. Top with a giant dollop (or two) of the mascarpone whipped cream and replace the lid of the cake.

These rhubarb shortcakes are simple and no frills, but entirely impressive to eat. The flavors combine really nicely and make for a delightful summertime treat. Give them a try and I think you’ll agree. If you love them as much as I do, I hope you’ll tell me about it in the comments section below. Happy Thursday and Happy Baking!

If you like these rhubarb shortcakes you should check out:

Strawberry Shortcakes

Strawberry Almond Skillet Cake

Berry Rhubarb Tart

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

 

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Rhubarb Shortcakes

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

These rhubarb shortcakes are sweet, tangy, and entirely delicious! A tender scone is topped with roasted vanilla bean rhubarb and a mascarpone whipped cream. Perfect for summer desserts!

  • Author: Kate Wood
Scale

Ingredients

For the shortcakes:

  • 21/2 cups (325 gm) all-purpose flour
  • ¼ cup (50 gm) sugar, plus more for sprinkling
  • 11/2 tablespoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold
  • 1 cup (240 gm) heavy whipping cream, plus more for brushing

For the roasted rhubarb:

  • 11/2 pounds rhubarb, ends trimmed and stalks cut into equal-sized 2-3” chunks
  • 11/2 cups (300 gm) light brown sugar
  • 1 tablespoon vanilla bean paste or extract

For the mascarpone cream:

  • 8 ounces mascarpone cheese, room temperature but still cool
  • ¼ cup (30 gm) powdered sugar
  • 1 cup (240 gm) heavy whipping cream

Instructions

To prepare the shortcakes:

  1. Preheat the oven to 425 degrees and line a baking sheet with a piece of parchment.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until it takes on a sandy consistency with pea-sized clumps throughout. Add the heavy cream and fold until a dough comes together.
  3. Pat the dough out into a 1” thick rectangle and then fold in thirds like you’d fold a letter to put into an envelope. Pat the dough out to 1” thickness again and use a knife to cut the dough into 8 equal sized pieces. If desired, you can use a 2-1/2” round biscuit cutter, but this is unnecessary. Place the shortcakes on a baking sheet snuggled up to one another, and use a pastry brush to apply a thin layer of heavy cream on their tops. Sprinkle with sugar, decrease the oven’s heat to 400 degrees and bake the shortcakes until golden brown, about 25 minutes. Allow to cool prior to serving.

To prepare the roasted rhubarb:

  1. Preheat the oven to 375 (or lower oven temp after baking shortcakes).
  2. Toss the rhubarb pieces, brown sugar, and vanilla bean paste together in a 9”x13” baking dish. Roast the rhubarb, tossing occasionally, for about 20 minutes or until the rhubarb is tender and the sugar has all dissolved. Allow to cool slightly prior to serving.

To prepare the mascarpone cream:

  1. In a large bowl or the bowl of a stand mixer, beat the mascarpone and powdered sugar until smooth, about 1 minute. Drizzle in a bit of the cream and beat briefly to combine. Repeat this process a few times until the cheese has been thinned out to a loose, smooth consistency. Add the remaining cream and beat on medium-high speed until the cream has fluffed up to a whipped cream consistency and medium-stiff peaks have formed.

To serve the shortcakes:

  1. Split each warm shortcake in half and top each bottom half with a few stalks of roasted rhubarb. Top the rhubarb with a generous dollop of cream and replace the top to the shortcake. Serve immediately!

Notes

This recipe makes large servings. Feel free to make smaller scones. If so, the recipe will serve 10-12

Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

In my recent years of being educated into Southern culture, there are a few things I’ve learned to be true. I’ve learned that you will be called “Ma’am,” no matter how old you are. I’ve found that iced tea does not come unsweetened; chicken is best served fried. Finally, moreso than football, camouflage, or pickup trucks, Southerners are really serious about their family recipes.

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

During my first year of living in Selma, Alabama, I discovered a number of foods for the first time. Skillet cornbread, fried pork chops, and chocolate chess pie were all foods that I barely knew existed and had definitely had never tried. Of all the bites I tasted during those early months in the deep South, one treat that stands out head and shoulders above all others in my mind is hummingbird layer cake, a cinnamon, pecan, and coconut flavored cake kept moist with the addition of bananas, crushed pineapple, and a sweet cream cheese frosting. While the combination of those ingredients seemed kinda odd to me, I nevertheless tried the cake and immediately fell in love. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

Northerners, I’ll be honest- you’re missing out if you’ve never tried hummingbird cake. In true Southern form, this cake is heavy, rich, and moist, but the bright fruity flavors combined with the warm scent of cinnamon keeps you coming back for more and more. It’s a comforting recipe that somehow tastes like home, and I am beyond ecstatic to share the recipe for this delightful cake with you today!

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This recipe for hummingbird cake comes from a darling Southern book written by my friend Katie Jacobs. “So Much To Celebrate” is an entertaining how-to filled with recipes, party ideas, and more. Katie, a Nashville native, put her keen eye for style, color, and Southern flair to use in this book that is equally beautiful as it is inspiring. While a number of recipes caught my eye, it was the hummingbird layer cake that stole my heart.

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

To make this hummingbird layer cake, we start by mixing the wet ingredients with the sugar until light and fluffy. Next, several mashed bananas, crushed pineapple, pecans, and coconut are added, followed by the dry ingredients and a healthy spoon of cinnamon. The cake gets baked in four separate pans until a toothpick inserted comes out clean. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

The frosting for this hummingbird layer cake is ultra-rich but perfectly sweet. Butter and cream cheese are creamed together before powdered sugar and vanilla are whipped in. In true cream cheese frosting fashion, this icing is fairly loose, so to achieve clean edges, I refrigerated the cake throughout the icing process and tried not to fuss with it too much. As a garnish, I trimmed some fresh blooms, a sweet and feminine topping worthy of a Katie Jacobs cake. I think she would approve. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This hummingbird layer cake is out of this world, a delightful treat to enjoy all year round. If you’re looking for a gift idea for a lady in your life, check out her book at this link here! Katie represents Southern baking well, and I don’t think you’ll be disappointed. Happy baking!

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

If you like this hummingbird layer cake you should check out:

Hummingbird Muffins

Almond Coconut Cake

Banana Coconut Chocolate Cream Pie

 

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Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This hummingbird cake is a Southern specialty from Katie Jacobs’ new book. Moist layers of cake made with cinnamon, banana, and crushed pineapple are filled with pecans and coconut, and the frosting is a rich and fluffy cream cheese icing.

  • Author: Katie Jacobs
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 90
  • Yield: 12 1x
Scale

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 cup shredded coconut, unsweetened

For the frosting:

  • 1 pound (16 ounces) cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 11/2 cups (3 sticks) unsalted butter, cut into pieces, room temperature
  • 2 pounds confectioners’ sugar, sifted

Instructions

For the cake:

  1. Preheat oven to 350 degrees. Butter and flour four 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  4. In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  5. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 35 minutes.
  6. Transfer pans to a wire rack. Once cooled, invert cakes onto racks; reinvert, top side up. Cool completely. While cake is cooling, make frosting.

For the frosting:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately to frost and layer the cake.

Notes

  • This frosting is rich and fairly loose. To help keep your cake edges clean, refrigerate the cake throughout the icing process to help it set up.

Lemon Berry Crumb Cake

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

It’s here! Friday has come like a beacon in the night, so please don’t mind me while I celebrate with a victory dance and a jumbo slice of this lemon berry crumb cake. I’ve got your weekend roundup set out for you, including what to read, what to watch, and what to make for all of your Easter celebrations. Let’s get started! 
Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

Yeast-Free Cinnamon Rolls

This article from Food52 is blowing my mind. Cinnamon rolls without the wait? Without the rise? Sign me up! Read the article here about how a simple dough leavened with baking powder can make all of your cinnamon roll dreams come true. 

How to Make a Living as a Food Blogger

I’ve had a million and one of you ask me how running a food blog has the potential to earn money. While I’m hardly rolling in “The Benjamins” (Mom, that’s slang for money, hundred dollar bills, okay?), I still pinch myself on the daily that people write me checks for doing something that I love. This article from Food & Wine is informative, straight-forward, and provides pointers for people who may be considering this path for themselves.

Bïeryoncé

Did you hear that someone named a beer after Beyonce? It’s a German pilsner from Lineup Brewery called Bïeryoncé, and I have to admit that I’m a little jealous. All I need is to join a chart-topping hip-hop group, start an even bigger solo career, marry a rap mogul, and accumulate a near-billion dollar net worth… maybe then I’ll have enough bad-assery under my belt to have a beer named after me. After looking into purchasing some for myself, I found out that Queen B’s lawyers served the brewery a cease and desist letter, so the brew has been laid to rest. RIP, Bïeryoncé.

Spring and Summer Bags 

I may be late to the straw bag bandwagon, but now that I’m on it I’m never getting off. I recently purchased the ultra-trendy round woven bag for my upcoming warm-weather travels, and I cannot wait to start toting. Get in the trend with a bag of your own! I love the options here

Hamilton and Carpool Karaoke

Okay, this is an old video, but my love for Hamilton is so strong right now that I thought you may want to enjoy this video too. James Corden is my Night-Talkshow-Host in Shining Armor, and this video makes me love him even more. Hamilton has just started their US tour, so be sure to check here for upcoming dates near you. Brett, if you’re reading this, remember that Mother’s Day is just around the corner and I gave you two very incredible children, okay?

Easter Baking

There’s a million and one things you should make for this weekend’s most special holiday. For a layer cake option, check out my robin egg speckled cake tutorial. If you’re interested in a bundt cake, maybe try my carrot cake with brown butter glaze or lemon almond poppyseed bundt cake. But if you prefer a simple, seasonal option for Sunday’s affair, let me introduce you to this lemon berry crumb cake. It’s fresh, entirely delicious, and perfect for sharing as a breakfast or dessert.

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

Here’s the breakdown: This lemon berry crumb cake is a moist and tender butter cake filled with a tart berry jam. The whole thing gets baked under a mountain of lemony shortbread-style crumbs that add a bit of salty crunch to the otherwise sweet cake. The result is an impressive single layer cake that will make all of your spring brunch dreams come true. 

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.comLemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

To make the lemon berry crumb cake, we start with the batter. Butter and sugar are creamed together, followed by the addition of eggs, vanilla, and lemon zest. The dry ingredients are stirred in to make a somewhat thick and spreadable batter. About 2/3 of the mixture is smoothed into the bottom of a 9″ springform pan and is topped by a smear of your favorite jam. The cake is sweet, so I recommend a tart jam to offset that sugar. The remaining batter is spread on top of the jam and a basic crumble is sprinkled on top. 

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

Fresh from the oven, this lemon berry crumb cake is fab all on its own, however I like to top it with a simple drizzle made from powdered sugar, lemon juice, and sour cream. You can pass on the glaze, but I think it fancies it up a bit, don’t you? 

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

I hope your Easter weekends are filled with lots of jelly beans and golden eggs and lemon berry crumb cake. The miracle of this holiday bowls me over every year, so I’m looking forward to gathering hope in that as well. Happy Friday and happy baking!

If you like this lemon berry crumb cake, you should check out:

Blueberry Lemon Bars

Lemon Almond Tart

Blueberry Galette

Strawberry Almond Skillet Cake

Raspberry Rhubarb Crumb Cake

 

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Lemon Berry Crumb Cake

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

This lemon berry crumb cake is a sweet single layer cake filled with a tart raspberry jam and topped with a crunchy shortbread crumble. Perfect for breakfast, brunch, or dessert!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 9 1x
Scale

Ingredients

For the crumb:

  • ¼ cup (55 gm) unsalted butter, melted
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • Pinch of salt
  • ¾ cup plus 2 tablespoons (115 gm) all-purpose flour

For the cake:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 2 large eggs, at room temperature
  • 11/2 teaspoons vanilla extract
  • 21/2 teaspoons lemon zest
  • 11/2 cups (195 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100 gm) full-fat buttermilk
  • ½ cup blackberry, raspberry, or blueberry preserves, according to your preferences

For the glaze (optional):

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon sour cream (buttermilk can be substituted in a pinch)
  • ¼ teaspoon vanilla extract (optional)

Instructions

To prepare the crumble:

  1. In a small bowl, stir together the butter and lemon juice. Add the sugar and salt, stirring to combine. Fold in the flour until large clumps form. Place in the fridge to chill while you prepare the cake.

To prepare the cake:

  1. Preheat the oven to 350 degrees. Spray a 9” springform pan with baking spray and set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until smooth, about 2 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add ½ cup of the flour, the baking powder, the baking soda, and the salt. Stir on low to barely combine. Stir in the buttermilk and then add the remaining flour on low speed just until integrated. Scrape the sides of the bowl and fold in any unincorporated batter.
  3. Spread about 2/3 of the batter into the bottom of the springform pan. Smooth the preserves over top pf the batter, leaving a 1” border around the perimeter of the cake. Carefully spread the remaining batter on top and sprinkle the whole thing with the crumble, breaking up the big clumps into a crumb size you prefer. Bake in the preheated oven for about 35-40 minutes, or until the top is puffed and a toothpick inserted comes out clean. Set aside to cool.

To prepare the glaze:

  1. When you’re ready to prepare the glaze, whisk together all the ingredients until a viscous glaze forms. Add more powdered sugar to thicken it up and more sour cream or lemon juice to thin it out. Drizzle over top of the prepared cake and enjoy!

 

 

Coffee Cake Muffins

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

Thanks to Google Analytics, I’m well aware that a lot of you here are kinda like me. 9 out of 10 of you are female, over half of you are in my age bracket, and we share a variety of other common interests like shopping, entertainment, and traveling. While there is no cookie cutter,  run-of-the-mill prototype for what you might call “The Average Woman,” experience and life have taught me that a lot of us, at our core, have similarities. So today I want to write about something I’ve been learning, in hopes that it might speak to you.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

I’ve spent many days of my life on the side of the road where the grass wasn’t as green. While I always had a supportive family, at least one good friend to my name, and a host of other things to be grateful for, I struggled with little insecurities and spent most of my life with a measuring stick in hand, trying to determine where I stood in the lineup of people around me. Even today as a 30-year-old woman, I find myself occassionally tiptoeing onto the scale of comparison because I’ve convinced myself that I should be more or that someone else is better. 

Do you feel this? Is your life riddled with doubt and shame? Do you find yourself filling up secret, lonely places with the weightiness of jealousy? Even small, seemingly insignificant areas of self-doubt can create mountains of pain in the strongest of humans, and it happens to me so frequently that I’m certain I’m not alone in this; some of you are struggling to stay afloat in this boat with me.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

So here are my two cents, the truth that I am using to Drain-O my brain from the lies that sneak in from time to time:  

Your life is significant. The things that make you who you are- the hopes and the history, your personality and your passions, every curve of your body and outline of your words- those things have value. There is beauty spilling out from every corner of you, and with an ounce of confidence and joy to back up that grace in your life, the world around you won’t be able to stop watching. Your gifts are a unique contribution to the universe and they matter.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

I listened to a podcast recently that completely blew my mind with these truths. While I was listening, it was like the blinders were removed and suddenly I was able to see how much I had hurt myself by not recognizing the value of own my life. By failing to treasure myself and the things I had to offer, I was unable to fully appreciate the beauty in the lives of the people around me. My perception of myself was so clouded by what I lacked that the beautiful hair and athleticism and freedom and talent and awards and opportunities that everyone around me had felt like a threat. Instead of admiring it, cheering it on, and broadcasting its awesomeness to the people within my reach, I mentally chalked up another point for them and sagged lower under the weight of my own insecurity. 

Whether we admit it or not, I think we all do this to an extent. Today’s world has made the comparison game a full-on mental slaughter for some of us, and at some point we have to say no. We need to open our eyes to how much we truly matter so that we can appreciate the value of our lives and admire the gold in others. We were all created with such intentionality and precision, so we can rest in knowing that we are lovely simply because God made us that way.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

That’s my soapbox for the morning. If you need encouragement today, please reach out to me. And if you need delicious breakfast, please try these coffee cake muffins.

This recipe for coffee cake muffins was adapted from my Mimi’s coffee cake recipe.  It’s become a special occasion breakfast food for my family, but the cake is so delicious that I knew I needed to make is accessible for everyday mornings. These coffee cake muffins turned out springy, fluffy, and perfectly cinnamon-sweet, so please trust that I will be making these little fellows for all of the special mornings coming up.

To make them, simply cream together the butter and sugar before adding an egg and some vanilla. Add the dry ingredients, alternating with some buttermilk, and scoop the batter into a lined muffin tin. There’s a cinnamon and brown sugar filling that you can use to top and fill your muffins if you should so choose. Although I’d like to say that this step is optional, the truth is that an extra bite of sweet makes these coffee cake muffins divine. So definitely do it.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

Happy baking and Happy Sunday to you all! 

If you like these coffee cake muffins, you should try:

Whole Wheat Carrot Muffins

Peach Crumb Muffins

Hummingbird Muffins

Bananas Foster Cinnamon Rolls

Maple Oatmeal Biscuits 

 

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Coffee Cake Muffins

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

These coffee cake muffins are like individual servings of buttermilk coffee cake, complete with a cinnamon sugar sprinkle topping. Simple and perfect for breakfast or dessert.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12 1x
Scale

Ingredients

For the batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 1 large egg, room temperature
  • ¾ teaspoon vanilla
  • 11/2 cups (195 gm) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (168 gm) full-fat buttermilk

For the filling:

  • ½ cup (100 gm) brown sugar, packed
  • 11/2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 375 degrees. Line a 12-compartment muffin tin with liners and set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium speed until smooth, about one minute. Add the egg and vanilla and beat to combine. Add ½ cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon 1-1/2 tablespoons of batter (I use a medium cookie scoop) into the bottom of each muffin tin. Moisten your fingers slightly to push the batter into the bottom of the tins. Sprinkle each battered tin with ¾ teaspoon of the filling and then divide the remaining batter among the 12 compartments. Sprinkle each muffin with the remaining filling and bake in the preheat oven for about 18-20 minutes, or until the muffins are puffed and a toothpick inserted to the center comes out clean.

Almond Coconut Cake

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

I’m dreaming of a beach- warm sand, sun shining, and not a down-puffed jacket in sight. There’s no snow, no wind chill, no freezing temperatures-induced leg hair. Just me, a sassy tan, and maybe a few slices of this almond coconut cake.

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.comAlmond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

I’m not sure what March’s problem is, but it is way to cold for this time of year. For all of the sweltering summers and muggy falls that we put up with here in the South, the silver lining is usually a temperate, sunny-and-75-degrees March through April. I should be wearing shorts and cute cardigans, not Ugg boots and wool socks. If you’re reading this, Mother Nature, would you please compose yourself and deliver some decent weather sometime this year?

As a result, we’ve spent the last few days either huddled inside or chasing the sunny patches of warmth in the backyard, and while I don’t mind getting a few extra wears out of my winter boots, I really am craving for warmer weather. To pass the time, I’ve been baking up warm-weather treats that taste like summer and forecast the coming change of season. This almond coconut cake that I’m sharing today is the product of that wishful baking, and I think it will get you itching for summer too!

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

Let me break it down for you. We’ve got three layers of almond coconut cake- seriously moist, fluffy, and just the right amount of sweetness- flavored with a smidge of almond extract. The cake has the tasty addition of shredded sweetened coconut, so each bite has that delightful tropical texture to it. The frosting on this almond coconut cake is equally delicious. Butter, cream cheese, and almond extract make up the bulk of this American-style buttercream, and it is so good that I literally scraped the bowl of my mixer with shortbread cookies as a snack. I love myself and I hate myself, okay?

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

To make the cake we start with the layers. Butter and sugar are creamed in the bowl of a stand mixer until light and fluffy. Eggs, almond, and vanilla extract come next, and the dry ingredients are added to the mix, alternating with canned coconut milk. The batter is poured into 3-8″ pans and baked until lightly golden. In the meantime, you can work on your frosting! Beat room temperature butter until light and creamy and then add a block of softened cream cheese. Once incorporated, add the extracts, salt, and powdered sugar to the mix. The frosting should be smooth but still thick enough to hold to the sides of the cake. If you find it is too loose, you can add additional powdered sugar or chill it in the fridge.

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.comAlmond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

I like to assemble my cakes while the layers are slightly frozen. To do this, simply wrap the cooled cake layers in plastic wrap and freeze on a flat surface until well chilled. When ready to assemble, whip up the frosting, trim any domed tops off of your cakes, and stack away! This almond coconut cake comes together easily, but if you need more help with you cake baking, check out this post here. After the cake is stacked, you can adorn it with toasted coconut or sliced almonds, whichever you’d prefer. 

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

This almond coconut cake would make a terrific addition to you Easter tables, assuming you’re not already making THIS beauty. Give it a try sometime soon and let me know what you think! Happy baking to you all and catch you next week!

If you like this almond coconut cake, you should check out:

Coconut Almond Chocolate Cookies

Banana Coconut Chocolate Cream Pie 

Vegan Coconut Lime Ice Cream Pie

Raspberry Streusel Cake

White Chocolate Cake

 

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Almond Coconut Cake

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

This almond coconut cake is three layers of moist vanilla and almond scented coconut cake filled with an almond cream cheese buttercream and topped with extra toasted almonds and coconut! Perfect for spring parties and Easter!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 30
  • Total Time: 90
Scale

Ingredients

For the cake:

  • 11/4 cups (280 gm) unsalted butter, at room temperature
  • 2 cups (400 gm) sugar
  • 5 large eggs, at room temperature
  • 11/2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups (390 gm) cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) full-fat canned coconut milk
  • 2 cups (170 gm) shredded sweetened coconut

For the frosting:

  • 11/2 cups (340 gm) unsalted butter, at room temperature
  • 8 ounces (230 gm) full-fat cream cheese, at room temperature
  • ½ teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 lbs (907 gm) powdered sugar
  • Additional sliced almonds or shredded coconut for garnish, if desired

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
  2. In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extracts. In a smaller separate bowl, combine the cake flour, baking powder, and salt. Stir half of the dry ingredients into the cake batter and then stir in the coconut milk. Add the remaining dry ingredients and stir just until almost combined. Stir in the shredded coconut.
  3. Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.

To prepare the frosting:

  1. Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the cream cheese and beat to combine, about 45 seconds. Add the extracts and salt, stirring to combine. Add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or milk until it comes to the right consistency.
  2. When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.

Notes

  • I prefer to frost partially frozen cakes. You can bake the cake layers, wrap them in plastic wrap and freeze up to a week in advance, and then assemble as normal. This help to keep your cakes from slouching, but be sure to freeze them on flat surfaces.

Blood Orange Cheesecake

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

There’s a reason I drink wine. It’s the same reason I go for walks and listen to the same comforting records over and over again. It’s the reason I lose myself  in perfecting cinnamon bread recipes and hide little slices of  blood orange cheesecake in the back of the fridge. 

Kids. The reason is kids. 

Let me be clear: Mothering is the honor of my life. It’s full of surprises and joy and tears burning in the corners of your eyes because you didn’t know a tiny person could make you laugh so hard. It’s rich and life-giving, and I wouldn’t trade these days for all of the long legs, designer handbags, and front row tickets to Hamilton that the world has to offer. 

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

But there’s also endless laundry. There’s sassy toddlers who spend a week’s worth of dinners in time out. There’s blueberries smashed in the seat cushions and about one million questions that start with “Why?” and end with absolutely nothing of importance. This work that we do, Mothers- this beautiful, repetitive, insanity-inducing joy of our lives- is quite often a literal and proverbial poop show, and you’ll never guess who gets the backstage pass to the whole thing. 

Yup. It’s the same person who shoves peas into chubby cheeks and clips microscopic toenails. It’s the person who loses their last French fry to a quick-handed toddler. It’s the gal who sorts through the trash to find the various remotes, sippy cups, and shoes that someone “hid” in the garbage can. A mother’s list of responsibilities is only outmatched by the number of tears they wipe and tantrums they tame, and we somehow trick ourselves into signing up for it again and again and again.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Brett and I recently started talking about the potential of growing our family in the distant future. Sometimes the thought of taking on one more human makes me absolutely choke on my own spit. If I have to listen to one more person whining at the dinner table, I will face-plant in my plate of spaghetti. But still, there are intangibles to mothering that make it irresistible.

Like sometimes I watch my two children from afar as if the whole thing is happening in slow-motion, black and white. I see little faces wrinkled with smiles, heads thrown back with laughter. They move wildly, chasing each other around the kingdom of our backyard like they could run anywhere in the world. Suddenly, they turn. We lock eyes, and no sooner than a whispered “Mama” unfurls in the wind, they’re running towards me- arms open and voices shrieking into a knock-you-over kind of embrace. The exchange we make for all of the broken dishes and dirty socks is suddenly worth it, because there is nothing quite as remarkable as the sound of little voices whispering your name. There is nothing like the chance to be loved back.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.comBlood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

So yes, motherhood is hard. I don’t know if it gets easier, but while we wait to find out, let’s indulge in simple luxuries. Like this blood orange cheesecake. 

This recipe was adapted from a blog favorite, my Meyer lemon cheesecake. You guys go crazy for that thang, so I knew I had to create more cheesy, citrusy goodness. The result is this head-turning, creamsicle-colored blood orange beauty that is sure to beat the pants off of any other dessert in your fridge.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

To make it, we start with the crust. Crushed graham crackers, brown sugar, and cinnamon are mixed together to soak up a pool of melted butter. Press the mixture into a 9″ springform pan and bake it in the oven while you get started on the filling.

Cream cheese and sugar are creamed together until light and fluffy. Next come a few eggs, some heavy cream, and the blood orange juice and zest. Take care to not overwork your batter, and be sure to incorporate all of the little bits of cheese and zest. No one wants a clumpy cheesecake. Bake the whole thing in the oven until jiggly but set around the outer edges.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

I like to take a few precautions with my cheesecake. First, I always prepare a water bath. This will ensure that my cheesecake bakes evenly and avoids any major cracks in its top. Second, I triple layer the aluminum foil around my pan to ensure that no water leaks into my pan. Even supposed “leak-free” pans have sprung a leak, and I promise, nothing is more demoralizing and wasting all of your precious blood oranges on a soggy cheesecake. And finally, I let my cheesecakes cool in phases to prevent any major structural damage. This includes a brief stint in a hot, but turned off, oven, a rest on the counter, and a long chill in the fridge.

This blood orange cheesecake is sweet and tart, a brilliant ode to that stunning winter fruit. Pick up a bag of blood oranges at your market and give this recipe a try! I hope y’all have a great end to your week.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

If you like this blood orange cheesecake, you should try:

Blood Orange Bundt Cake

Meyer Lemon Cheesecake

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce

Orange Cardamom Rolls

Peanut Butter Chocolate Cheesecake

 

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Blood Orange Cheesecake

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

This blood orange cheesecake is a sweet and tart, creamy dessert with a cinnamon-spiced graham cracker crust. Learn how to make a successful cheesecake here!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 360
  • Yield: 10 1x
Scale

Ingredients

For the crust:

  • 10 sheets (150 gm) honey graham crackers, crumbled finely
  • ¼ cup plus 2 tablespoons (75 gm) brown sugar
  • ½ teaspoon cinnamon
  • Pinch of Salt
  • 6 tablespoons (85 gm) unsalted butter, melted

 

For the cheesecake:

  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • 3/4 cup (155 gm) sugar
  • 3 large eggs (170 gm), room temperature
  • ¼ cup (60 ml) heavy cream, room temperature
  • 1 teaspoon vanilla
  • 1/3 cup (80 gm) of blood orange juice (about the juice of 34 blood oranges)
  • 2 teaspoons grated blood orange zest, avoiding the pith

 

For the topping:

  • 1 cup (240 gm) heavy whipping cream
  • ¼ cup (50 gm) sugar

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  2. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 8-10 minutes, or until set.

 

To prepare the cheesecake

  1. Keep the oven preheated and get some water boiling in a kettle or saucepan for your water bath.
  2. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  3. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the heavy cream, vanilla, blood orange juice, and zest. Beat just to combine.
  4. Pour the cheesecake batter on top of the prebaked crust. Gently rap the pan on the counter to help any air bubbles escape.
  5. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  6. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  7. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.

 

To prepare the topping:

  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, whip the heavy cream in it becomes frothy and thick. Add the sugar and beat to medium stiff peaks. Spread over top of the cooled cheesecake and serve!

Notes

  • I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  • I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  • The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.

 

 

Black and White Cake

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

Today is worth celebrating. Not only are we wrapping #monthofchocolate with a beautiful layered black and white cake, but we are also celebrating my TWO YEAR BLOGIVERSARY! Yes, this week is actually the best.

This second year of spilling my guts on the internet has truly exceeded my expectations. While my first year of writing was a lot of tiptoeing in the dark, fear, and overall panic/emotional meltdown, this second year felt a lot like breaking in a new pair of jeans: a little discomfort and a bit of uncertainty, completely overshadowed by an overflow of excitement about my new garb. If year one was a time of planting and sewing, year two was a lot of watering, weed-eating, and unreserved thrill at the occasional bloom of a few humble buds.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

My second year here was one of hustle. It was about pressing in and doing the nitty gritty even when it felt uncomfortable. It was about taking ownership of who I am and having pride in what I have to offer. I had to learn to value the process and my time spent at the grind, even when there was no reward to reap.

While I’ve loved the experience in writing, photography, and recipe development, the single best part of this past year was the joy that came from operating out of my wheelhouse. I firmly believe that we are not meant to jam a square peg through a round hole the entirety of our lives. Instead, there is a grace that comes when we’re doing what we were created to do and are participating in activities that utilize our strengths. Once you’ve tasted that kind of fulfillment, there is no going back. It changes things.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

So I ask you, what are your gifts? What are you holding back from? Where are your desires and how can you package your talents and passions to present them as your gift to the world around you? I wonder what kind of blessings we miss out on because we spend our time asking “What If?” instead of diving in and getting our hands dirty. Where is the joy when we are holding back from the things we’re desperate to explore? 

So thank you, readers, for being a part of this story. The narrative we’re writing here together is so dear to me, and I’m incredibly proud of what we’ve created. Every thought you share with me- the successes in your homes, the trials in your kitchens, and the various other tidbits of your lives that overlap with mine- bear effect on my heart, my cooking, and the future of this site. So thanks for doing this with me, and let’s give it up for the coming year. 

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is fit for today. It’s the kind you put a million candles in and clink glasses of champagne over. This black and white cake is a delightfully rich, moist, and chocolatey way to ring in the people you love and the life moments you celebrate with them. It’s a splendid way to celebrate.

Black and white cake is, as the name suggests, layers of dark chocolate cake with thick clouds of white vanilla frosting. In this recipe, I’ve combined a few personal favorites to make an all out banging treat: the best one-bowl chocolate cake, a boiled vanilla bean frosting, and a rich chocolate ganache that is infused with a sweet berry flavor. This cake is as delicious as it is stunning, and I can promise you don’t want to miss out on it.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

To make this black and white cake, we start with the cake layers. Flour, cocoa powder, and sugar are combined with leavening agents and salt. Eggs, coffee, buttermilk, vanilla, and oil come next and are beat into the dry ingredients until well incorporated and smooth. Bake the batter into three 8″ round pans until puffed and cooked through.

Meanwhile, get started on the ganache. Much like the the ganache we made a few weeks ago, we start by warming a bit of cream to pour over chopped semisweet chocolate. Butter and blackberry jam are added as well, and the whole lot of it gets stirred together until it is smooth. You can set the ganache aside to cool until time of assembling the cake, but if you choose to make it in advance, just be sure to warm it to a spreadable consistency before using.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

The ganache is layered into the dark chocolate cake rounds, and the whole thing is coated with the creamiest boiled frosting. The process of making boiled frosting will seem strange at first, but trust when I say it is WORTH IT. To make it, carefully whisk some whole milk into a bit of flour in a saucepan on the stovetop. Whisk out all of the clumps to ensure the frosting is as smooth as possible. Bring the mixture to a simmer, whisking all along, and cook until it has formed a thickened paste. Remove from heat and set aside to cool slightly. After a few minutes, beat the paste into a creamed mixture of butter, sugar, salt, and vanilla bean until the frosting is light, fluffy, and well incorporated. You will die over how delish this frosting is. Scout’s honor.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is best eaten on the day it’s made, but the moist components of this treat will stay tasty for days. If you’ve been wanting to up the ante on your baking game lately, this is the perfect dessert to test the waters with. It’s incredibly forgiving and easy to share.

Enjoy a slice of this black and white cake on my behalf sometime this weekend. You guys are the best blog friends a gal could ask for, so you’ve earned it. 

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

If you like this black and white cake, you should check out:

White Chocolate Cake

Chocolate Caramel Crumble Cake

Raspberry Streusel Cake

Chocolate Chip Bundt Cake

Chocolate Budino

Chocolate Cake

 

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Black and White Cake

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is creamy, rich, and decadently chocolate with the faintest hint of a berry ganache.

  • Author: Kate
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 1 1x
Scale

Ingredients

For the cake:

  • 21/4 cups (270 gm) all-purpose flour
  • 21/4 cups (450 gm) granulated sugar
  • 3/4 cup (60 gm) dark cocoa powder
  • 2 teaspoons baking soda
  • 21/4 teaspoons baking powder
  • 21/4 teaspoons corn starch
  • 11/2 teaspoons salt
  • 3 eggs (180 gm), room temperature
  • 11/4 cups (300 mL) buttermilk, room temperature
  • 3/4 cups (180 mL) black coffee, hot
  • 1/2 cup (120 mL) vegetable oil
  • 11/2 tablespoons pure vanilla extract

 

For the blackberry ganache:

  • 1/3 cup (80 mL) heavy whipping cream
  • 6 ounces semisweet chocolate, chopped
  • ¼ cup seedless blackberry jam or preserves
  • 2 tablespoons unsalted butter, chopped

For the vanilla bean frosting:

  • 6 tablespoons (50 gm) all-purpose flour
  • 11/2 cups (360 mL) whole milk
  • 11/2 cups (340 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) sugar
  • ¼ teaspoon fine kosher salt
  • 1 tablespoon vanilla bean paste
  • 1 cup mixed berries, for garnish

Instructions

To prepare the cake (Adapted from Rosie Alyea):

  1. Preheat oven to 350 degrees. Spray 3 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
  2. In the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. In a separate bowl, loosely combine all of the wet ingredients and add to the bowl of the dry ingredients. Mix on medium speed for just shy of 2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.
  3. Pour equal amounts of batter in to all 3 pans. Bake in the preheated oven for about 25-30 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Cake will stay fresh for 2 days if covered, or, for one month if wrapped well in saran wrap and frozen in freezer. I prefer to freeze my cake layers on a flat surface until just prior to frosting, but this step is not necessary.

 

To prepare the ganache:

  1. Heat the cream over low heat until barely simmer. Remove from heat and add the chocolate, jam, and butter. Briefly stir the contents of the pan and allow to rest for about 2 minutes. Stir to combine until smooth. If some of the chocolate has not yet melted, put the pan back on very low heat and stir until smooth. Be careful not to scorch the mixture. When smooth, pour the ganache into a bowl and set aside to cool to a thick, peanut butter consistency.

 

To prepare the vanilla bean frosting (Adapted from Julie Richardson):

  1. Place the flour into a small saucepan and slowly drizzle in 1/3 cup of the milk, whisking all of the while. Be sure to whisk out any clumps. Once smooth, slowly whisk in the remaining milk and place the pan over medium heat. Continue whisking until the mixture comes to a simmer, cooking for an additional minute until thickened to a paste. Remove the paste to a small bowl and place a sheet of plastic wrap directly on top. Allow it to cool to room temperature.
  2. Once the paste has cooled, beat the butter, sugar, salt, and vanilla bean paste in the bowl of a stand mixer on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl as needed. Add the milk paste and beat on medium speed for an additional 5 minutes, scraping the sides of the bowl as needed. Store in an air-tight container until ready to frost the cake.

 

To assemble the cake:

  1. Use a large serrated knife to level your cake layers. Spread 1/3 of the ganache mixture on top of each cake layer, leaving a 1/2 “border around the perimeter of the cake. Place in the fridge on a cooling rack briefly to set the ganache.
  2. Spread a bit of the frosting on an 8” cake board or your cake plate and then center one of your cake layers directly on top. Spread about 1-1/4 cups of the frosting on top and then add an additional cake layer. Repeat this process and then frost the cake with the remaining frosting. Garnish with fresh berries and store in the fridge if not eating that day. Cake will keep for up to 4 days, but it best served at room temp the day it is prepared.

Marble Loaf Pound Cake

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Happy Monday to my favorite band of butter and sugar pushers! Is your week off to a joyful start? Has January been treating you well?

Here in Alabama, we are experiencing one of the coldest winters of all time. (I’m talking icicles-hanging-off-your-car cold. Frozen-boogers-crusted-on-your-kid’s-face cold. Wearing-two-bras-to-hide-your-nipples cold.) We’ve been trapped inside for a few weeks now, and if the icy weather doesn’t get to you, being stuck inside with stir-crazy children probably does.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

The past few days have been spent building fires, watching reruns of “Mickey Mouse Clubhouse,” and carb-loading from our positions on the couch. Of course my kids have loved these new winter privileges, but to be honest, being stuck inside with two tiny humans that are cracked out on cartoons and Teddy Grahams is pretty close to mental purgatory. The combination of boredom and pent-up energy is constantly at risk of combusting into a tornado of toys in the living room, food fights, or temper tantrums. Winter-pocolypse indeed.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

To stay busy, I’ve been baking up a storm. Save for a few cookies that burned while I was scraping peanut butter toast off the couch, these snow days have proved to be perfect baking weather, and I (with the exception of my waistline) am relishing it. Case and point: this marble loaf pound cake.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

I’ve long been a fan of the marble loaf pound cake at Starbucks. For years, it was the only treat from their glass case of microwavable calories that I was willing to spend dollars on. Despite numerous attempts to recreate it at home, I was never able to achieve that sweet and tender crumb of vanilla and chocolate that I longed for. Luckily, the forced hours indoors this past week have provided me ample time of test batches of marble loaf pound cake, and I could not be more pleased with the results. This recipe for marble loaf pound cake makes an indulgent treat, sweet enough for dessert and dainty enough for breakfast, and yields one huge loaf that is plenty for you and your family to snack on all winter long.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

To make it, we prepare two batters: one for the chocolate swirl and one for the vanilla. Both batters begin by creaming butter and sugar. Eggs and vanilla are added next, followed by the dry ingredients. To prepare the chocolate batter, we add just a touch of dark cocoa powder. Once completed, both batters are added to the pan in large scoops, and the loaf is marbled with the swirl of a knife. The whole thing bakes up into one giant, rich marble loaf pound cake.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you’re feeling extra fancy, you can top the cake with a bit of chocolate ganache. The cake is totally delicious all on its own, but if you want it to stay true to the Starbucks original, it will require a chocolate glaze on top. Simply heat a small amount of whipping cream and stir it into semisweet chocolate chips. EASY!

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you don’t have the giant loaf pan that I recommend here, you can prepare this marble loaf pound cake in a 9″ square cake pan or in a few mini loaf pans. Be sure to not overflow your pan with batter or you will have a burn-on-the-bottom-of-your-oven situation, and I can promise you don’t want to deal with that. A square cake tastes just as good as a loaf, honest.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Give this marble loaf pound cake a whirl on these winter days. You most certainly won’t be disappointed. Have a great week and tune in on Friday for another recipe!

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you like this marble loaf pound cake, you should check out:

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Chocolate Chip Bundt Cake

Raspberry Rhubarb Crumb Cake

Lemon Almond Poppyseed Bundt Cake

Blueberry Cornbread

Carrot Bundt Cake with Brown Butter Glaze

 

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Marble Loaf Pound Cake

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

This marble loaf pound cake is a chocolate and vanilla swirled, rich Southern-style pound cake loaf! Perfect for breakfast or dessert!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 1 1x
Scale

Ingredients

For the vanilla batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 11/2 large eggs, at room temperature (save the other half for the chocolate batter)
  • ¾ teaspoon vanilla extract
  • 1/4 teaspoon lemon zest (optional)
  • ¾ cup (100 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) whole fat buttermilk, at room temperature

For the chocolate batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 11/2 large eggs, at room temperature
  • ¾ teaspoon vanilla
  • ¼ cup (20 gm) dark cocoa powder
  • ½ cup (65 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) whole fat buttermilk, at room temperature

For the chocolate ganache (optional):

  • 2 ounces semisweet chocolate
  • 2 ounces heavy whipping cream

Instructions

  1. Move a rack to the bottom third of the oven and preheat the oven to 325 degrees. Prepare a large 9.25” x 5.25” loaf pan with baking spray (see notes).
  2. Prepare the vanilla batter by creaming together the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 3 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add the dry ingredients, mixing on low speed until nearly combined. Add the buttermilk and stir on low to combine. Set this batter aside while you prepare the chocolate batter.
  3. Cream the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for three minutes. Scrape the sides of the bowl and add the eggs and vanilla. Scrape the sides of the bowl and add the dry ingredients, mixing until the components are almost combined, and then add the buttermilk. Stir on low speed just until combined.
  4. Scoop 1/2 cup sized portions of the batters into the prepared pan, alternating regularly to achieve a marbled effect. Once all of the batter has been poured in, carefully smooth the top slightly, being careful not to muddy the colors of the batter too much. Insert a knife vertically into the batter and swirl back and forth about five or six times to get a good swirl throughout. Place the pan into the preheated oven and bake for about an hour or until a toothpick inserted just barely comes out clean. Allow to cool in the pan prior to topping with the ganache.

To prepare the chocolate ganache:

  1. Finely chop the chocolate and place in a small mixing bowl. Heat the cream in the microwave or on the stovetop until steaming. Pour over the chocolate and cover the bowl with a sheet of plastic wrap. Allow to sit for 5 minutes and stir to combine. If the chocolate has not melted enough, microwave briefly for about 10-15 seconds. Pour over the cake once thickened to the appropriate texture.

Notes

  • If you don’t have a loaf pan large enough for the batter, feel free to use a 9” square baking pan or pour extra batter into cupcake tins or a mini loaf tin. Be sure to not overflow a pan!