buttercream

Tie Dye Macarons

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

Treats like these tie dye macarons remind me how fun it is to create. Anyone else totally in it for the DIY? Personally, I have long been the girl who loves to make things with her two hands. Whether it’s a latticed pie or a homemade quilt, I find so much satisfaction in having done it myself. In today’s post, arts and crafts time meets the kitchen with these macarons. Let’s talk about them!

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

Over the past few years, there have been a number of crafty baked goods on this site. I mean, baking IS a craft, right? But some treats really take it to the next level. ( Sugar cookie pops, royal icing transfers, or homemade sprinkles, anyone?) Today’s recipe for tie dye macarons definitely falls into the artsy realm. I started testing this recipe for Aimee’s tea party we hosted a few weeks ago, and they were beloved. Even my boys couldn’t get enough of them! So today I get to give you the ins and outs on these fun and colorful cookies.

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

Tie Dye Macarons

Making homemade macarons is not for the faint of heart. They require a good deal of precision, time, and effort. Still, the reward of delicate and colorful French cookies is more than enough to get many of us in the kitchen. These tie dye macarons come together like any other recipe. Instead of coloring the batter one single color, we divide it in three and mix up three colors. As the three batters combine in the piping bag, a swirled tie dye effect comes out in the cookie shells. The cookies retain their color and swirl as they bake, and the end result is delightful!

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

Give yourself plenty of time when planning for these tie dye macarons. They always take a bit longer than I think they will, and the process is not to be rushed. Thankfully, the cookies keep well at room temperature for days; you can even put them in the freezer! For more on making macarons, check out my other macarons recipes here. Give these cookies a try and let me know what you think! Happy Friday and Happy Baking!

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

If you like these tie dye macarons you should try:

Pastel Lofthouse Cookies
Chocolate Cutout Cookies
Vegan Funfetti Cookies
Marbled Sugar Cookies

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Tie Dye Macarons

Learn how to make colorful homemade tie dye macarons with a simple vanilla cream cheese buttercream filling.

  • Author: Kate Wood (adapted from Tessa Huff)
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 120
  • Yield: 36 Cookies
  • Category: Dessert

Ingredients

For the macaron shells (recipe adapted from Tessa Huff):

  • 11/4 cups plus 1-1/2 tablespoons (158 gm) almond flour
  • 11/4 cups (158 gm) powdered sugar
  • 105 gm egg whites (from 3 or 4 eggs)
  • ½ cup (100 gm) granulated sugar
  • Food coloring, 2-3 colors

For the frosting:

  • 4 ounces room temperature cream cheese
  • 2 ounces room temperature unsalted butter
  • 2 cups powdered sugar
  • Pinch of salt
  • ½ teaspoon clear vanilla extract

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour and confectioner’s sugar and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a kitchen scale (precision really matters here!), divide the eggs whites evenly among 3 different bowls. Divide the dry ingredients in thirds as well, adding 1/3 to each bowl of meringue. Add 2-3 drops of food coloring to each bowl ( I used pink, blue, and yellow) and begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava. Repeat this process with the remaining two bowls of meringue.
  5. Begin filling the prepared piping bag with the macaron batter. Fold back the top of the bag, and, laying it flat-ish, scrape about ½ of the first color meringue mixture into the bag. Top with the second and third colors. Unfold the bag and squeeze the mixture toward the tip, squeezing out a bit to discard until the colors start swirling in. Holding the bag straight down, pipe the macarons. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s), refilling your bag as needed. Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare the filling and finish the macarons:

  1. When ready to fill the macaron shells, combine the cream cheese, butter, salt, sugar, and vanilla in a large bowl with a hand mixer on medium speed until smooth, about 30 seconds to a minute.
  2. Match each macaron shell with another shell of the same size. Pipe a small round of the cream mixture on one half of each match leaving a small 1/8” border around the shell so the cream doesn’t squish all the way out of the sides. Sandwich the frosting with the other shell and allow the macarons to firm up  prior to enjoying.

Did you make this recipe?

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A Half Birthday Cake Tutorial & 6 Months with Her Daily Bread!

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

There’s been no shortage of celebration around here. With the school year ending, Mother’s Day, my anniversary, and a few family birthdays, we have been partying non-stop. Honestly, it’s been wonderful and exhausting. I’m simultaneously excited for a lull in our calendar and chomping at the bit to begin planning Charlie’s 3rd birthday. That’s kinda just how things work in our house, and I’m positive I’m not alone in that boat. There are certain types of people who live to honor the everyday (and not-so-everyday!) occasions. If that’s you, you’re going to love today’s post. I’m sharing a terrific half birthday cake tutorial and recipe in honor of this week’s celebration, the half birthday of my first book, Her Daily Bread. Cheers!

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

Say it with me: HAPPY BIRTHDAY!

Yes, my baby book is already 6 months old. Writing, editing, and releasing the book was such a labor of love that the aftermath has had a few baby blues attached to it. What should I be doing to help the book along? What in the world do I do next? Like any beginner in most things, I’m just kinda feeling this whole thing out, and that means occasional uncertainty and a few wobbly steps. The truth is, I probably haven’t done this all perfectly, so I’m currently focused on two things: first, learning from this experience in hopes that next time (PLEASE LET THERE BE A NEXT TIME!!) I’ll do it even better, and second, celebrating where I am in the process. So that’s us today: celebrating the process.

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

Half Birthday Cake

Today marks a half of a year with my book, and we’re celebrating with a half birthday cake. For a long time now, I have loved the idea of a half birthday, and, truthfully, this recipe has been a long time coming. Whether you’re celebrating 6 months with your newborn or honoring the 182nd day of the year, this happy little cake is the perfect way to do it. With just a single round vanilla cake and a bowl full of frosting, you can honor whatever (or whoever!) you have in process.

How to Make It

To make this cake at home, we start with one ultra-thick round cake. I used a homemade vanilla cake that came out sturdy and tender. Once cool, cut the cake in half to make two half moon-shaped pieces. Next, homemade American buttercream seals the two layers together before we begin to frost the tops and sides. Here’s where things get interesting.

You’ll want at least two different frosting colors here: one color to be the revealed faux cake layers, and another to be the frosting. I ended up with three different colors, because I wanted the edges piped and decorated in a different shade. Set aside a heaping cup of frosting for smearing on the flat edges of your cake and another 2 cups to serve as the frosting. You can use the remaining frosting to pipe and decorate in whatever color you prefer.

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

What You’ll Need to Make a Half Birthday Cake

I find an offset spatula helps to get the edges clean when frosting corners, but I’ll go ahead and warn you that frosting this shape of cake is not for the faint of heart. I spent a good bit of time to achieve the tidy edges and even frosting. Just be patient in the process. Once you have the flat edge frosted as the inside of you faux cake and the remainder of the sides frosted as well, use a piping bag fitted with a #3 tip to pipe a little wavy line for the center of the cake. I used a 1M tip to pipe the decorated edge around the perimeter of the cake in yellow, but you can decorate as you desire. This half birthday cake looks festive with or without the extra touches.

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

There’s no time like the present to celebrate wherever you find yourself, and if you find yourself somewhere in the middle, I hope you’ll consider making this half birthday cake. If you haven’t already, take a peek at my book or pick up a copy at Amazon or most major book retailers. Happy Saturday to you and happy baking!

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

If you like this tutorial, you should check out:

Sugar Cookie Pops
Homemade Sprinkles
Mini Layer Cakes
Donut Croquembouche
Alphabet Cream Pie

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A Half Birthday Cake Tutorial

This recipe and tutorial for a half birthday cake is a fun and playful way to celebrate everyday occasions!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 180
  • Yield: 6 Servings
  • Category: Dessert

Ingredients

For the cake:

  • ¾ cup unsalted butter, at room temperature
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • ¾ teaspoon vanilla extract
  • 13/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 ounces milk

For the frosting:

  • 11/2 cups unsalted butter, at room temperature
  • 33/4 cups powdered sugar
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 11/2 tablespoons milk, plus more as needed

Instructions

 

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 7 or 8” round pan and cut a sheet of parchment paper to sit inside the bottom of the pan. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl and add the eggs one at a time, stirring briefly after each addition. Stir in the vanilla and scrape the sides of the bowl. In a smaller separate bowl, stir together the flour, baking powder, and salt. Stir half of those combined dry ingredients into the bowl with the butter, just until combined. Add the milk, stirring briefly, followed by the remaining dry ingredients. Scrape the sides of the bowl and fold in any unincorporated bits until the mixture is uniform. Spread the batter into the prepared pan, and bake until a toothpick inserted comes out clean, about 40-45 minutes for 7” pans and 38-42 minutes for 8” pan. Allow to cool completely. 
  3. To prepare the frosting, cream the butter on medium speed until fluffy, about 3 minutes. Stir in about half of the powdered sugar and the salt, adding the remaining dry ingredients once combined. Scrape the sides of the bowl and stir in the milk. Increase the speed on the mixer to medium and beat until fluffy and combined, about 30 seconds. 
  4. Set aside 1 cup of frosting to remain white. This will cover the flat edge of the side of your cake, serving as the exposed faux cake layers. You can color the remaining icing however you’d like. I colored a remaining 2/3 in pink and a final 1/3 yellow to be piped as decoration. 
  5. To prepare the cake, cut the cake in half to make two half moon shapes. Spread a dollop of your frosting-colored frosting to a cake board or serving platter and place the first cake pieces on top. Spread a thick layer of that same frosting on the first piece of cake, smoothing with an offset spatula. Top it with a second piece of cake and continue frosting the top and rounded edges, being sure to keep the color frosting away from the flat edge. Next, use a clean offset spatula to cover the flat side with the white frosting. Clean up the edges as desired and then use a piping bag fitted with a small round (I used #3) tip to pipe a squiggly line on the flat edge. I used a 1M piping tip to pipe around the perimeter of the cake. Continue decorating the cake as desired, and enjoy!

Did you make this recipe?

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Pumpkin Whoopie Pies with Brown Butter Buttercream

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

I’ll be honest- I don’t have a clue how these little cake-like sandwich treats got their name, but if you’ve never had a whoopie pie, it’s time to try. Today’s recipe, pumpkin whoopie pies, are fluffy and moist desserts filled with the most decadent brown butter buttercream. In just a few minutes, you can have a spiced fall treat that, in my opinion, is a welcome reprieve from all of November’s pies.

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

So, first off, Happy Sunday! In my house, we’re edging off a busy week full of all sorts of random things: work deadlines, book promotions, a football game, and more. I’m also the crazy lady who likes to finish her Christmas shopping in November (please don’t judge me), so I’ve also been unwrapping UPS boxes and wrapping Christmas gifts like it’s my 9-5. Sidenote: if you’re at all interested in a few fun gift guide, stay tuned for my next post- it’s going to be LOADED.

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

On a book note, we’re ONE MONTH out! My first book, Her Daily Bread, is coming out on December 14th, and I am neck-deep in anticipation, nerves, and random release stuff. Telelphone interviews? Doing them. Snagging parters for giveaways? Doing that too. Planning Instagram Live videos with other food bloggers? Yup, that too. I am feeling a bit like a fish out of water, but a really grateful one at that. If you haven’t read about my book, I hope you’ll pop over to my book page to at least check it out!

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

Pumpkin Whoopie Pies

With so much going on, I knew I wanted to share a simple treat that was right for the times. Surely I’m not the only one in need of a little easy dessert? These pumpkin whoopie pies have all the fall flavors these weeks call for but without all the effort and time of a pie. Here, brown sugar, pumpkin, and spice cookies have an easy brown butter buttercream filling that is to die for. These treats taste like little pumpkin cupcakes (but in cookie form!) and make for an excellent pick-up treat to share with holiday guests. Let me tell you how to make them!

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

We start by making the batter. Brown sugar, egg, oil, and pumpkin puree are stirred together until smooth. Next, flour, leavening, and loads of pumpkin pie spice are added to the mix. A small cookie scoop is a great tool to dollop the batter onto prepared sheet pans before the little rounds get baked until tiny fluffy cakes.

Once cool, you can begin the filling for these pumpkin whoopie pies. A small bit of butter is browned and cooled before being creamed until more butter, powdered sugar, and vanilla. If you’re new to the brown butter game, be sure to check out my tutorial on how to make brown butter– it will help simplify the process for you. Once smooth and fluffy, the buttercream is piped in-between two cookies before enjoying. And just like that, you have a fun and spiced fall treat that everyone will love. Voila!

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

These pumpkin whoopie pies are a yummy treats that offer major bang for your effort in the kitchen. Give them a try and let me know what you think! Happy Sunday and Happy Baking!

If you like these pumpkin whoopie pies, you should try:

Bourbon Brown Butter Snickerdoodles
Browned Butter Cake with Candied Pecans
Pecan Scones with Brown Butter Glaze
Pumpkin Layer Cake
Pumpkin Pancakes

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Pumpkin Whoopie Pies with Brown Butter Buttercream

These pumpkin whoopie pies are soft, cake-like sandwich cookies filled with a a brown butter buttercream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 20
  • Category: dessert

Ingredients

For the pies:

  • ½ cup vegetable oil
  • 1 cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 11/2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice

For the buttercream filling

  • ¾ cup unsalted butter, divided and at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Milk, as needed

Instructions

To prepare the pies:

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
  2. In a large bowl, stir together the oil and brown sugar. Add the pumpkin and egg, stirring until smooth and combined. Add the dry ingredients- flour, salt, baking soda, baking powder, and pumpkin pie spice, stirring gently just until combined. Use a small cookie scoop to scoop out rounds of batter 2” apart on the prepared baking sheets. If your rounds of batter turn out wonky, you can use a slightly wet finger to nudge or smooth the batter into place. Bake them one at a time for about 10 minutes or until a toothpick inserted comes out clean. Allow to cool completely prior to filling.

To prepare the filling:

  1. Add ¼ cup of chopped butter into a small saucepan over medium heat. Once the butter has melted begin to stir constantly while you brown the butter. You’ll begin to notice golden flecks at the bottom of the pan and the butter will become nutty and fragrant. Stir and cook just until the butter has become an amber-hued mixture and then pour into a large mixing bowl away from the heat. Add the remaining ½ cup softened butter and stir gently to combine. Set the mixture aside until it has settled to room temperature again.
  2. Once ready, use a hand mixer to cream the butter until smooth. Add the powdered sugar, vanilla, and salt, stirring to combine. Add just enough milk, likely a tablespoon or two, to thin the buttercream out to a smooth piping consistency. Spoon the buttercream into a piping bag fitted with a round tip or a freezer Ziploc bag with the end snipped off. Pipe dollops of buttercream onto half of the cookies and sandwich the filling with a second cookie. Enjoy!

Did you make this recipe?

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Champagne and Strawberries Cake

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

I recently saw this quote on Instagram that said “Women don’t want flowers for Valentine’s Day. They want sushi, a fun face mask, control over the tv, and for someone else to put the kids to bed. It’s me. I’m women.” I laughed, because, in a way, it’s totally true.

Most of the women I know (particularly Moms) do in fact want to be on the receiving end of thoughtfulness and recognition on Valentine’s Day, but most of us are starved for things much more valuable (but less expensive!) than a few dozen roses. We want our favorite meal, some personal space, and the ability to do exactly what we want to do when we want to do it. We want to watch our favorite show without flipping back to “the game” or without someone asking them to get them a cup of water. For those of us whose lives are run by school schedules and bedtimes, ever at the mercy of someone else’s fever or teething pain, we just want a day a few minutes that are exclusively ours to do exactly as we please.

Oh, and flowers. We also want flowers. Is this too much to ask?

Because it’s been a while since we did a “favorites” round-up on this site, I thought I’d share a few things that I’ve been loving lately. It’s definitely too late to pass on as a last-minute hint to your special someone, but there’s no time like the present to treat yourself. Take a look at some of my current faves, and who knows! Maybe they’ll be one of your faves soon too!

A Few Favorites:

“Cravings: Hungry for More.”

First up is Chrissy Teigan’s second cookbook. Is the book a few years old already? Yep. But is it currently $12 on Amazon and worth all that and then some? Absolutely. This cookbook is one of my favorites time and time again. Not only is she hysterical, but the food is delicious and rarely that difficult. If you’re a home cook with a hankering for American meets Thai food, this will be your jam.

Tata Harper Skincare.

Does anyone else’s skin freak out in the winter? (Cue everyone raising their hands.) Yep, me too. I’ve been totally digging Tata Harper skincare lately, and because they just started selling discovery kits, you can try it out too! Tata’s products are clean with better-for-you and natural ingredients that actually work. I’m obsessed.

Tonic and Rye Cocktails.

At our most recent trip to Blackberry Farm, my favorite cocktail was their tonic and rye, a citrusy and refreshing spin on this winter bourbon drink. I’ve made an embarrassing amount of these at home since finding the recipe online, and now you can too!

Fun Mom Hat.

Anyone else love that scene in “Mean Girls” where Regina George’s mom says, “I’m not a regular mom. I’m a cool mom!” Well, this hat feels like the updated version of that. My kids can barely read, but you can bet they know what this hat reads because, well… I’ve reminded them like a million times. This hat is comfortable and comes in all sorts of colors too!

Lake PJs.

At the end of last year, I did the very adult thing of investing in pajama sets. Truly, the only person I know that wears matching pjs all the time is my Nana (and she happens to be the coolest!), so I’m considering this a very stylish and put together decision. I love all the Lake pajamas for their thick and soft cotton, and this newest floral print is adorable.

Williams-Sonoma Goldtouch Pro Pans.

Goldtouch pans from WS were one of the first things on my wedding registry, and I’ve been loving them ever since. That is, until now, because now there’s goldtouch PRO, and obviously I need that in my life. I whole-heartedly recommend these (Especially their half-sheet, quarter sheet, cooling racks, and muffin tins!) for all things baking!

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

Champagne and Strawberries Cake

So true, you may not get any of the above favorites in time for Valentine’s Day, but I do have one additional happy for you today: champagne and strawberries cake! It’s pink, lightly sweetened, and even mini in size for our stay-at-home 2021 Valentine weirdness, and the flavoring feels just right for February 14th, doesn’t it? Champagne and strawberries always feels like a romantic and festive combo in my mind, and in this cake, it works like a dream. Here, champagne-scented cake layers are baked soft and fluffy into two 6″ layers. A champagne simple syrup is added later for extra flavor and moisture.

The frosting here, though, really is the star. Fresh strawberries and pureed, cooked down, and combined with a smidge of powdered sugar and butter. The end-product American buttercream truly tastes like strawberry ice cream, and that is in no way disappointing. The cake layers come together with a thick slather of buttercream, and then you’re free to decorate as desired!

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

To add words to this champagne and strawberries cake, I printed a text template in a word document that was sized to fit on the 6″ cake. After chilling the cake thoroughly, I gently centered the paper on the cake and used a toothpick to lightly trace the text, indenting in through to the cake. I went back over my light trace with the toothpick a second time and then piped the text on using a number 5 piping tip. Voila! My piping skills are not great, so I was thrilled to figure out a way to get some pretty writing on this pretty little cake.

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

Happy Friday and happy Valentine’s Day to you! I hope you get EXACTLY what you want this Sunday, and moreso than that, I hope you feel really loved by someone special in your life- a spouse, a child, a friend, a parent, whoever. Enjoy this champagne and strawberries cake and HAPPY BAKING!

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

If you like this champagne and strawberries cake you should try:

Raspberry Champagne Pop-Tarts
Champagne Elderflower Cupcakes
Champagne Popsicles
Strawberry Rhubarb Cake

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Champagne and Strawberries Cake

This champagne and strawberries cake features fluffy champagne cake layers, a champagne syrup soak, and a real strawberry American buttercream!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 4-6 servings
  • Category: Dessert

Ingredients

For the cake:

  • 2 large eggs, at room temperature
  • ¾ cup (150 gm) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 gm) vegetable oil
  • 11/2 cups (190 gm) cake flour
  • 11/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • ½ cup (120 gm) champagne or sparkling wine 

For the buttercream:

  • 11/2 cups (200 gm) fresh strawberries, hulled and halved
  • 1 cup (230 gm) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt 

For the syrup:

  • 1 cup (240 gm) champagne or sparkling wine
  • ¼ cup (50 gm) granulated sugar

Instructions

To make the cake:

  1. Preheat the oven to 350 degrees Fahrenheit and lightly grease 2- 6” pans. Line the bottom with a round of parchment paper.
  2. In a large bowl or the bowl of the stand mixer, beat to combine the eggs, sugar, and vanilla on medium speed for one minute. Add in the oil and beat to combine again. Add in half of the flour as well as the baking powder and salt. Stir on low to combine and add in half of the champagne. Stir and repeat this process with the remaining flour and champagne. Scrape the sides of the bowl and stir in any unincorporated bits. Divide the batter between the two pans and then bake in the preheated oven for about 25 minutes, or just until a toothpick inserted comes out clean. Remove from oven and set aside to cool completely. In the meantime, prep the buttercream and syrup.

To make the buttercream:

  1. Use a blender or food processor to puree the berries. Add them to a small saucepan and cook down on low heat, stirring regularly, until halved down to ¼ cup total mixture. Set aside in a heat-safe container to cool in the fridge. When ready to frost the cake, cream the butter in a stand mixer set to medium speed for 4 minutes until pale. Add the powdered sugar, ¼ cup of the strawberry mixture, the vanilla, and salt. Stir to combine. Add in water, milk or cream 1 tablespoon at a time to get the mixture to the appropriate consistency. 

To make the syrup:

  1. Bring the champagne to a boil in small saucepan, reduce heat to low, add in the sugar, and cook for an additional 5 minutes to dissolve the sugar. Set aside in a heat-safe container to cool completely. You won’t use all the syrup.

To assemble the cake:

  1. Trim the domes off of the cakes using a serrated knife. Use a pastry brush to paint the cake tops with the cooled syrup. Spoon a bit of frosting onto a 6” cake board or plate and place your first cake layer on the center. Spread a thick layer of frosting on top of this first layer and place the second layer on top. Spread the frosting all over and decorate as desired. Cake is best eaten within two days of making and should be stored covered at room temperature. 

 

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Lavender Cake with Lemon Curd

Lavender Cake with Lemon Curd and Creamy Vanilla Frosting by Wood and Spoon blog. This is a floral cake decorated with edible dried flowers and filled with a homemade lemon curd. This sturdy lavender cake is coated in fluffy American whipped buttercream. Learn how to make this beautiful layer cake for the spring on thewoodandspoon.com

We need something fancy and delicious to round out these unfamiliar times. In a world where most of us are existing in sweatpants and dirty hair and isolation, I think it’d feel good to put on the ritz and make something special, beautiful, and delicious. These past few weeks I’ve seen so many people tying on their aprons to create in the kitchen. Baking can be seriously fun, even therapeutic for some, and my heart could explode from all of the new pastry friends I’ve been making.

It’s not frivolous or careless or a waste of time to express creativity in the kitchen in a time like this. In fact, I’d argue there’s value in creating and enjoying something out of the norm. Use this extra time, this season of unknown, to do something that nourishes your soul in a special way, and know this won’t last forever. Take advantage of these days to love on yourself and the people around you in a way we normally don’t make space for. Maybe do so with this lavender cake.

Lavender Cake with Lemon Curd and Creamy Vanilla Frosting by Wood and Spoon blog. This is a floral cake decorated with edible dried flowers and filled with a homemade lemon curd. This sturdy lavender cake is coated in fluffy American whipped buttercream. Learn how to make this beautiful layer cake for the spring on thewoodandspoon.com

My friend Amy Ho has just published her first book, “Blooms and Baking.” She is cute as a button and her baked good are equally lovely. I always recognize her desserts by their beautiful colors and feminine details, and her book, a collection of recipes dedicated to floral baked goods, contains her trademark whimsy and decor. I’ve long been a fan of lemon combined with lavender, and so this lavender cake was an easy pick from the pages filled with interesting flavors and pairings.

Lavender Cake with Lemon Curd and Creamy Vanilla Frosting by Wood and Spoon blog. This is a floral cake decorated with edible dried flowers and filled with a homemade lemon curd. This sturdy lavender cake is coated in fluffy American whipped buttercream. Learn how to make this beautiful layer cake for the spring on thewoodandspoon.com

Making the Cake

Admittedly, this cake does require a bit of work, but you can divide up the work easily. First, the cake. It’s a simple butter and sour cream cake with a moist and dense crumb scented with lavender. The balance here is perfect: not a hint of soapy floral flavor, just a hint of something in the background. The lemon curd comes together easily on the stovetop and serves as the filling for the layers. In a pinch, you could substitute in a store-bought lemon curd (you can find it by the jelly!) or even your favorite marmalade or berry jam. Finally, the frosting is a fluffy whipped vanilla bean American buttercream. The end product is a really tall 6″ cake with lightly sweetened filling and frosting all over it.

Lavender Cake with Lemon Curd and Creamy Vanilla Frosting by Wood and Spoon blog. This is a floral cake decorated with edible dried flowers and filled with a homemade lemon curd. This sturdy lavender cake is coated in fluffy American whipped buttercream. Learn how to make this beautiful layer cake for the spring on thewoodandspoon.com

For decor, I opted to use Amy’s “Floral-fetti” technique by covering the cake with dried edible flowers. You can buy these online or at speciality stores, OR you can follow the instructions in her book for using live flowers. The final outcome feels a little like Marie Antoinette in a cake, and honestly, that sounds perfectly awesome. “Let them eat cake!”

Lavender Cake with Lemon Curd and Creamy Vanilla Frosting by Wood and Spoon blog. This is a floral cake decorated with edible dried flowers and filled with a homemade lemon curd. This sturdy lavender cake is coated in fluffy American whipped buttercream. Learn how to make this beautiful layer cake for the spring on thewoodandspoon.com

Many congrats to Amy on her new book (you can find it here!) and hugs to all of you. Keep your chin up, bake on, and take good care of yourselves. Let’s not just going to get through this- let’s full-on dominate this season and come out on the other side absolutely beaming with hope and determination. Happy Monday to you all and happy baking!

Lavender Cake with Lemon Curd and Creamy Vanilla Frosting by Wood and Spoon blog. This is a floral cake decorated with edible dried flowers and filled with a homemade lemon curd. This sturdy lavender cake is coated in fluffy American whipped buttercream. Learn how to make this beautiful layer cake for the spring on thewoodandspoon.com

If you like this lavender cake you should try:

Lemon Lavender Cookies
Blueberry Lemon Bars
Lemon Lavender Icebox Cake
Lemon Berry Crumb Cake

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Lavender Cake with Lemon Curd

This lavender cake with creamy lemon curd and vanilla buttercream comes from Amy Ho’s new book, “Blooms and Baking.”

  • Author: Amy Ho
  • Prep Time: 45
  • Cook Time: 40
  • Total Time: 180
  • Yield: 1 Cake
  • Category: Dessert

Ingredients

For the lemon curd:

  • 1/3 cup (80 mL) fresh lemon juice
  • 2 large eggs
  • 1 large egg yolk
  • 6 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cubed

For the lavender Cake

  • 3 cups (360 gm) all-purpose flour
  • 3 tablespoons cornstarch
  • 1 tablespoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon culinary-grade dried lavender ground
  • ½ teaspoon salt
  • 1 cup whole milk
  • 2/3 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, at room temperature
  • 13/4 granulated sugar
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature

For the vanilla buttercream:

  • 11/2 cups unsalted butter, at room temperature
  • 4 to 4-1/2 cups powdered sugar
  • 2 to 4 tablespoons whole milk
  • 2 teaspoons pure vanilla extract
  • Flowers of choice, for decorating

Instructions

  1. Make the creamy lemon curd. Whisk together the lemon juice, eggs, egg yolk, granulated sugar, and salt in a large nonmetal bowl (e.g. glass or porcelain). Place the bowl over a small pot of simmering water, making sugar the bottom of the bowl does not touch the water. Heat the mixture ,whisking constantly, until it starts to thicken, 5 to 7 minutes. The lemon curd should be thick enough to coat the back of the spoon. Once the lemon curd has thickened, remove the bowl from the double boiler and allow the curd to cool for 10 minutes. Add the butter, one cube at a time, and whisk constantly until all the butter has been combined. Strain the curd through a fine-mesh sieve to remove any clumps. Place a piece of plastic wrap over the curd and transfer the bowl to the refrigerator for at least 3 hours, until the curd is fully chilled.
  2. Make the lavender cake. Preheat the oven to 350 degrees. Grease three 6” round cake pans, line them with parchment paper, and set them aside.

     

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

     

  4. In a medium measuring cup, combine the milk, sour cream, and vanilla. Set the milk mixture aside.

     

  5. In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it is creamy, about 1 minute. Add the granulated sugar and beat the ingredients for about 1 minutes, until the mixture if fluffy and pale in color. While the mixer is running, add the eggs and egg yolks, one at a time, making sure each egg is incorporated before adding the next. Stop the mixer and add half of the flour mixture and half of the milk mixture. Mix on low until the ingredients are just incorporated. Add the remainder of the flour mixture and the milk mixture and mix until they are just combined with the egg mixture, about 45 seconds. 

     

  6. Pour the batter into the prepared cake pans. Bake the cakes for 34 to 36 minutes, or until a toothpick inserted into the centers comes out clean. Cool the cakes on a wire rack for about 15 minutes before removing the cakes from their pans to cool completely.

     

  7. Make the vanilla buttercream. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until it is creamy, about 1 minute. With the mixer on low, add the powdered sugar, 1 cup at a time. Add the milk and vanilla. Beat the buttercream at high speed until it is fluffy, about 3 minutes. Transfer 1 cup of the buttercream to a pastry ag fitted with a large round piping tip.

     

  8. To assemble the cake, trim off the tops of the cake layers with a serrated knife if the tops are rounded. Place the first layer of the cake on a cake stand or plate. Pipe a ring of vanilla buttercream around the top of the cake layer. Fill the center with some of the chilled lemon curd. Place the second layer of cake on top of the first and repeat this process, topping the second layer of filling with the third cake layer. Frost the top and sides of the cake with the remainder of the buttercream. Decorate with flowers of choice. 

     

     

     

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Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

You’ve got a reason for partying, right? Whether it’s a booked vacation, the last day of school, or even just surviving the first half of the week, we all have something to hoot, holler, and bake about. For your summertime entertaining purposes, I have the prettiest pink-hued strawberry rhubarb layer cake. It’s filled with a homemade rhubarb jam and an oatmeal streusel and is slathered with a jam buttercream. Yes, it’s as sweet, salty, and fruity-delicious as it sounds, and you’re definitely going to want to read all about it.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

First, here’s a quick update on us. Today is my Aimee girl’s last day of school. For us, this means summer begins and  we can officially begin waiting on baby number 3 to show up. At 33 weeks along in this journey, I know there’s a few bloaty, swollen, heart-burny third trimester days in my future, but I’m counting down the minutes with anticipation regardless. The prospect of life as a family of 5 is currently blowing my mind, and I’m equal parts nervous-sweating and excited all at once.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We’ve spent the past few weeks nesting like crazy to get the big kiddos situated in their rooms and to prepare the nursery as much as possible. I’ve been washing clothes, organizing bottle parts, and doing double duty on the blog front to get some recipes lined up for you guys while we are in the newborn haze. My camera is currently caked in frosting and shards of shredded coconut, sticky and dirty from an overhaul of photoshoots, and my computer desktop is covered in a whole bunch of words, photos, and ingredients lists that I plan to share in the future. If I manage to pull this all off seamlessly, it will be a miracle. Pray for me.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

Strawberry Rhubarb Layer Cake

The silver lining of all this insanity is that there’s a strawberry rhubarb layer cake today. It’s as pretty as it is delicious and equally appropriate for the season. This cake feels worthy of all our life victories, big and small. Plus, it’s so well-rounded in flavor, texture, and sweetness that it might just be my new favorite cake. Only maybe though, because see here and here.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

Making the Cake

To make this strawberry rhubarb layer cake, we start with a quick jam. Chopped strawberries and rhubarb toss into a pan with sugar and water. The fruit cooks down until it’s a loose jam consistency that we can chill in the fridge. This jam can be used on scones, as a filling, or even as an ice cream topping! Super simple and delish.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The Steusel

The next component is the streusel. Butter, sugar, oats, and flour come together with a bit of cinnamon and ginger. Bake the crumbled mixture in the oven until it forms a crisp, granola-consistency crunchy mixture. While that cools, we can work on the cake! This is a simple buttermilk cake made with butter, eggs, and flour. 3 layers of fluffy, vanilla goodness emerge from the oven and helps to marry all of the cake components as one.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The Buttercream

We stack the cake as usual, using a bit of frosting to dam in the jam and streusel filling. Once all 3 tiers have been assembled, we coat the whole thing in a strawberry rhubarb buttercream which gets made with a bit of that jam from earlier. The frosting takes on a pretty pink color that looks incredibly festive and fun. It’s a fairly easy buttercream to prepare and work with, so I hope you enjoy it as much as I do.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you’re in need of a towering cake to make these toasty May days even more beautiful, please give this strawberry rhubarb layer cake a try! It’s absolutely divine and 100% worth the effort. Happy hump day and happy baking!

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you like this strawberry rhubarb layer cake you should check out:

Raspberry Streusel Cake

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

Strawberry Rhubarb Crumb Bars

Rhubarb Shortcakes

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Strawberry Rhubarb Layer Cake

This strawberry rhubarb layer cake has a jam filling, a streusel topping, and fluffy buttermilk layers. The frosting is a jam buttercream!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 180
  • Yield: 1 Cake
  • Category: Dessert

Ingredients

For the Rhubarb Jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

For the Streusel:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (40 gm) flour
  • 1/3 cup (70 gm) brown sugar
  • 1/3 cup (30 gm) quick cooking oats
  • ½ teaspoon salt
  • 1/4 teaspoon cinnamon
  • ¼ teaspoon ginger

For the Buttermilk Cake (Adapted from Spoonful of Butter):

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 11/3 cups (270 gm) sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 21/2 cups (350 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) buttermilk, at room temperature

For the Rhubarb Jam Buttercream:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup, plus an extra 2 tablespoons (if needed) of rhubarb jam

Instructions

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

To prepare the streusel crumbs:

  1. Preheat the oven to 350 degrees.
  2. In a small saucepan over medium heat melt and brown the butter. See the link in my blog post for help on this. Whisk the flour, brown sugar, oats, salt, cinnamon and ginger together in a medium sized bowl. Add the browned butter to the mixture and fold together until the ingredients clump into dime-sized bits. Spread out on a sheet pan and bake in the preheated oven, tossing occasionally, for 10-12 minutes or until the streusel is golden brown. Allow to cool completely before using or storing. Streusel can be made ahead and stored at room temperature for a week, or in the freezer for a couple of months.

To prepare the cake:

  1. Preheat the oven to 350 degrees. You can opt to make a 2 layer 8” cake or a 3 layer 6” cake. Whichever you choose, grease your pans and line the bottom of each with parchment rounds.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and vanilla on medium speed (I use 4 on my mixer) until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time. Beat for an additional minute. Add half of the flour, the baking powder, and salt, and stir on low to combine. Scrape the sides of the bowl and add half of the buttermilk. Repeat this process with the remaining half of the flour and buttermilk. Scrape the sides of the bowl and fold in any unincorporated bits of batter. Divide the batter among the pans and bake in the oven until the top is lightly golden and a toothpick inserted comes out clean. For 3 6” cakes, this will take about 25-27 minutes. Allow the cakes to cool completely before assembling.

To prepare the jam buttercream:

  1. In a large bowl or the bowl of a stand mixer, cream the butter at medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the powdered sugar, extracts, and salt. Stir to combine and add the ¼ cup of jam. You’ll likely need an additional 2-3 tablespoons of jam to thin the buttercream out to spreading consistency. Beat in the mixer for an additional minute until smooth and combined, and add a tablespoon of milk or water as needed to get the right consistency for spreading.

To assemble your cake:

  1. Level the cakes using a serrated knife. Spoon 1/3 of your frosting into a piping bag or large plastic bag with a hole snipped in the end so you can pipe a dam around the border of your cakes. Place a small amount of buttercream on a cake board or serving platter and place your first cake directly on top. Spread a small amount of buttercream on top of that layer and then use your piping bag to pipe a “dam” around the perimeter of the cake. The dam can be narrow but should be about ¼-1/2” tall. Spoon jam inside of the dam just barely under the top of the dam and then sprinkle streusel on top. Stack the next layer of cake and then repeat this process again finishing with the 3rdlayer of cake. Spread the remaining icing around the outside of the cake and decorate as desired! The cake is best stored covered in the fridge and then brought barely to room temp prior to serving.

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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

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

Celebrating Two Years

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

Considering our Gifts

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

Black and White Cake

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

Making the Cake

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

The ganache layers into the dark chocolate cake rounds, and the whole thing coats 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, whisk some 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 cake is best eaten 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. 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

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Black and White Cake

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

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.

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White Chocolate Cake

White Chocolate Cake Recipe by The Wood and Spoon Blog by Kate Wood. Adapted from Rose Levy Beranbaum Cake Bible cake. A three layer, fluffy and moist white chocolate vanilla butter cake layers topped with a simple white chocolate cream cheese frosting. This cake is rich and sweet, perfect for special occasions, birthdays, weddings, etc. The golden layers stay fresh and soft for days. Find the Recipe at thewoodandspoon.com

Someone light the candles. Grab the champagne, pop the cork, maybe even grab a slice (or two!) of this white chocolate cake. Spare no piece of confetti or pinch of glitter, because today, ladies and gentlemen, we are celebrating.

IT’S MY ONE YEAR BLOGIVERSARY!

Yes, today this little blog is one year old. Every ounce of butter in my belly is thrilled to have spent 365 days bantering recklessly with you. We’ve talked about baking and organizing and sharing gratitude. We had a baby together, went on trips together, and even rang in the new year. We shared about sisters that are cooler than us and the struggle of getting older, and I may overdone it on the amount of time I spent discussing my breasts (sorry about that.) This year has moved quickly, bringing bits of change, lots of love, and a whole bunch of cookies. I’m honored that you were apart of it all.

I started this blog one year ago because I was tired of sitting on the sidelines. Countless people around me were taking chances and stepping into new adventures. I read along with other bloggers, tried their recipes, chuckled at their words, and thought more than a dozen times, “Maybe I could do that.”

White Chocolate Cake

Life on the Sidelines

Fear kept me on the bench for a long time. The desire to create and write consumed my heart, but fear told me that I couldn’t do it. That I didn’t have time. That I didn’t have a voice that was worth listening to.

If you’re reading these words today from the sidelines of your own world, I want to urge you to jump in. Make a list of your dreams, strategize, and go for it! Take your doubt and fear and any other person or thing holding you back and tell them to buzz off. You never known what kind of joy you’ll find when you finally step into something that you’re passionate about. You can’t predict how much your story might change when you decide to be the one who writes it.

The pages of this blog are humble and have a lot of room for improvement. But after 29 years, I finally have a space to do something that fulfills a part of me that was otherwise unsettled; I’m so proud of that victory. So if you ever find yourself thinking, “Maybe I could do that,” I want to be the voice that tells you, “Yes! Yes, you can… You can and you should.”White Chocolate Cake

White Chocolate Cake

White Chocolate Cake

Much like the blog, this white chocolate cake is a labor of love. It’s appropriate for today because it’s maybe my favorite cake ever. If you’re not a huge fan of white chocolate, this cake might surprise you. On the other hand, if you are a huge fan of white chocolate, this cake is bound to make your heart explode. Here, the moist, buttery cake offers a tangy cream cheese frosting. This confection is memorable and unique, but still all together crowd pleasing.

Admittedly, white chocolate is not always easy to work with. Melt it down at too high of a temperature and it will seize up; add it in to ingredients that are too cold and it will leave little little shards of cooled chocolate in your mixture. But if you give attention and love to the process, the result is an elegantly flavored cake that you won’t find in any average cake recipe. I encourage you to use a high quality baking white chocolate- one that you wouldn’t mind eating straight small bites of. The flavor of your chocolate bar makes a huge impact on the overall final outcome of the cake, so choose accordingly.

White Chocolate Cake

White Chocolate Cake

Making the Cake

I chose a cream cheese frosting for this white chocolate cake. I think it needed a tang to offset an otherwise sweet frosting. It’s not a super thick or stable frosting, so I wouldn’t recommend it for enormous layer cakes. If you require a thicker frosting, say for piping or decorating, I would recommend experimenting with substituting butter in for some of the cream cheese and adding in a bit more powdered sugar. Alternatively, you can refrigerate your frosting prior to use to keep it a bit thicker. If you’ve ever had a cream cheese frosting fall apart and become loose and viscous while you were making it, it’s possible you overworked your cream cheese. Follow the instructions of the frosting recipe carefully to ensure you don’t overbeat your mixture, and I think you’ll be more than satisfied with the results.

Friends, I am so thrilled to share this white chocolate cake with you. Where will this next year will take us? I absolutely love hearing from you; please continue to comment and send me messages regarding recipes you want to see more of. March is forecast to be super tasty in these parts, so once we wrap up this #monthofchocolate, you will be in for a treat. Consider this white chocolate cake next time you’re looking for an exceptional way to celebrate. In the meantime, please know that I am praying you get more than your fair share of them this year. Cheers to you and thank you for making this little corner of the internet a home for me.

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White Chocolate Cake

 This is a white chocolate cake with two layers coated in a cream cheese buttercream. Perfect for a celebration, birthday, or party!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
  • Category: Cakes

Ingredients

For the cake:

  • 6 ounces high quality white chocolate, chopped
  • 2 eggs, room temperature
  • 1 cup milk, room temperature
  • 11/2 teaspoons vanilla
  • 3 cups cake flour
  • 11/4 cups sugar
  • 11/2 tablespoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, room temperature

For the buttercream:

  • 12 ounces regular cream cheese, cut into large chunks
  • 8 ounces high quality white chocolate, chopped
  • 24 tablespoons (12 ounces) unsalted butter, room temperature
  • 3 cups powdered sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare 2-8” round cake pans by lining the bottom with a round of parchment paper and greasing the sides lightly with cooking spray.
  2. In a double boiler over low heat, melt the chocolate. Do not let the pan of water or the double boiler bowl get too hot because the white chocolate can scorch and seize up. Instead, allow the chocolate to melt gently. Once nearly melted, remove from the stove and allow it to continue melting. In a small bowl, combine the eggs, ¼ cup of the milk, and the vanilla, whisking gently to barely combine. In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt, stirring on low heat until well combined. Add the softened butter and the remaining ¾ cup of the milk, stirring on low speed until the dry ingredients are moistened, and then increase the speed to medium and beat for 1-1/2 minutes. Scrape the sides of the bowl and add the egg mixture in two batches, beating for 30 seconds after each addition. Scrape the sides of the bowl again and fold in any unincorporated ingredients that may have stuck to the sides of the bowl. Add the melted whie chocolate and beat on low just until combined. Scrape the sides of the bowl and fold in any unincorporated batter. Spread the batter evenly in the two pans, smoothing out the top, and bake in the oven for about 25-35 minutes. The cakes will be done when a tooth pick inserted comes out clean.
  3. Allow the pans to cool on a wire rack for about 20 minutes and then remove the cakes from the pan. Allow to cool to room temp before frosting.

To prepare the buttercream:

  1. In a microwave-safe bowl, microwave the cream cheese until it is warmed, about 20-30 seconds. Add the chopped white chocolate and microwave for 20 seconds. Stir the cream cheese and chocolate and microwave for an additional 20 seconds. Stir again. If the white chocolate is not melted all the way, you can microwave for additional 15 second intervals, stirring often. Once melted and combined, all the mixture to cool slightly, either in the fridge or on the counter.
  2. In a large mixing bowl, or the bowl of a stand mixer, beat the butter on medium speed until lightly and fluffy, about 2-3 minutes. Add the powdered sugar and beat until well combined, about 1 minute. Scrape the sizes of the bowl and add the cooled white chocolate and cream cheese mixture, beating just until combined. Do not over beat and do not add the cream cheese until it is no longer warm. Scrape the sizes of the bowl to ensure all of the ingredients are adequately incorporated and then set aside while you prepare to frost your cake. If the frosting is too soft, allow to cool and firm up I the fridge for 30 minutes.

To assemble the cake:

  1. Spread a small amount of frosting on the bottom of an 8” cardboard cake round and place the first cake layer on top. Spread about 1 cup of frosting on top of the cake and spread evenly, pushing the frosting out to the edges of the cake and smoothing the top. Place the second cake layer on top and repeat the frosting process. Frost the cake with the remaining frosting to decorate as preferred.

Notes

  • White chocolate is extremely finicky. I cannot emphasize enough to be sure to not let it get too hot while melting it throughout this recipe. It will seize up. I typically let the water in my double boiler get hot, but not boiling, and take the pan on and off the heat while the chocolate melts. It seems like a lot of work but it is worth it to be delicate with it!
  • To make a cake like the one photographed in this blog post, bake your batter in 4-6” cake pans. If you have 6” cake pans with 3” or taller sides, you can bake the batter in three pans, but if not, the batter will overflow.
  • Before frosting cakes, I like to cut off any domed top that may have formed on the cake. Use a serrated knife to cut any rounded piece off the top. This will help you to have a neatly frosted cake.
  • I like to freeze my cake layers briefly before frosting. It helps to keep the crumbs from the cake getting mixed in the frosting.
  • While preparing the frosting, take care to not overbeat the cream cheese. Cream cheese that get overbeat will become loose and soupy. Once this happens, there is no fixing it.
  • If you frosting gets too warm, it will be difficult to work with. I recommend chilling it as needed while frosting the cake to make sure it stays cool enough.

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Share a photo and tag us — we can't wait to see what you've made!

Recipe adapted from: The Baking Bible

Adapted from: Rose Levy Beranbaum