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20 Recipes to Make in 2023 (and a Giveaway!)

20 Recipes to Bake in 2023 from Wood and Spoon blog. These are 20 of the best baked treats, sweets, and desserts with everything from chocolate chip cookies, layer cakes, pound cake loaves, ice cream, pies, and more. Learn how to make easy simple baking as a new year's resolution on thewoodandspoon.com.

HAPPY NEW YEAR! I hope your holiday was full of love, good food, and joy. To celebrate the fresh page that is January, I have two things to offer you: first, a giveaway! Keep reading to learn how to win a copy of my book, HER DAILY BREAD, just in time for the new year. Second, I have rounded up 20 of my personal favorite recipes on Wood & Spoon. If you’ve ever wondered where to begin with the recipes on this site, here it is. Let’s get started!

A Giveaway!

(Note: The contest is now closed) This time of year is normally when I jot down resolutions and goals, but I’ll be honest: I’m not sure where to start this year. Surprisingly, the unknown kinda feels good. While any sort of work goal or personal intention might seem hazy from where I sit on January 4th, I do know what I want more of in 2023. Instead, pursuing the things that fill my heart is a pretty good place to start. I want more intentional time with my family, growing friendships, creative and curious endeavors, and a deepening relationship with God. Surely that’s enough to keep me busy the next 365 days.

If you’re like me in that boat, I want to offer a giveaway for a copy of my book. HER DAILY BREAD is all about how relationship with others, God, and even ourselves intersect with the most simple of things. Plus, with year-long readings and 52 recipes, it’s enough to keep you on pace all year round. If you’d like to win a signed copy, write a comment at the bottom of this post telling me what you want more of in 2023. No resolutions required, just hope and anticipation. Good luck!

20 Recipes to Make in 2023… in No Particular Order

Second, here’s a few recipes to make in 2023! These are my most favorite of favorites- salty chocolate chip cookies, the fluffiest red velvet cake, and a creme brûlée custard that is absurd. If you’re looking to expand your baking horizons, these are the recipes to make in 2023.

20 Recipes to Bake in 2023 from Wood and Spoon blog. These are 20 of the best baked treats, sweets, and desserts with everything from chocolate chip cookies, layer cakes, pound cake loaves, ice cream, pies, and more. Learn how to make easy simple baking as a new year's resolution on thewoodandspoon.com.

1. Shortbread Cookies
2. Southern Coconut Cream Pie
3. Funfetti Cake
4. Eleven Madison Park Granola
5. Blueberry Maple Pie
6. Cookie Dough Truffles
7. Banana Crumb Cake
8. Kitchen Sink Cookies
9. Best Ever Chocolate Chip Cookies
10. Creamy Rice Pudding
11. Mini Buttermilk Biscuits
12. Best Mini Muffins
13. Creme Brûlée Frozen Custard
14. Banoffee Pie
15. Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
16. No-Churn Strawberry Pretzel Pie Ice Cream
17. Red Velvet Cake
18. Cinnamon Sugar Cake
19. Overnight Cinnamon Rolls
20. Marble Loaf Pound Cake

Does this get you ready to bake!?!? I hope so. Be sure to enter the giveaway below, and let me know what you’re looking forward to in 2023. Happy Wednesday, y’all, and as always, happy baking!

DIY Cookie Cake

DIY Cookie Cake by Wood and Spoon Blog. This is a recipe for a homemade cookie cake, similar in flavor to the cult favorites from Great American Cookie Company! This giant chewy chocolate chip cookie is frosted with a simple one-bowl American buttercream, and the entire dessert comes together in less than 30 minutes. Find the simple recipe on thewoodandspoon.com

Let’s celebrate, shall we? Apparently I missed the memo that fall is birthday season. We have been honoring some serious milestone birthdays with friends and family these past few weeks. You guys know me- I absolutely love it. My kitchen hasn’t been as busy as of late, but I have enjoyed the regular opportunity to make birthday treats. Whether it’s a yummy cocktail, a bourbon chocolate chip cookie, or even today’s DIY cookie cake, I’m all about the celebration. If that’s you too, you’re in luck! Today’s recipe is a birthday winner.

DIY Cookie Cake by Wood and Spoon Blog. This is a recipe for a homemade cookie cake, similar in flavor to the cult favorites from Great American Cookie Company! This giant chewy chocolate chip cookie is frosted with a simple one-bowl American buttercream, and the entire dessert comes together in less than 30 minutes. Find the simple recipe on thewoodandspoon.com

I’ve already spoken at length about my love for cookies from the mall, and this DIY cookie cake is evidence to that fact. Even now, as a 30-something year old woman, I LOVE a cookie cake; they just never get old. I figured it was time to master the at-home method so we could DIY America’s favorite cookie cake. This recipe that I landed on is truly a winner- chewy, sweet, and balanced in flavor. There’s chocolate chips throughout and just enough frosting to wash it down with. Let me tell you how to make them.

DIY Cookie Cake by Wood and Spoon Blog. This is a recipe for a homemade cookie cake, similar in flavor to the cult favorites from Great American Cookie Company! This giant chewy chocolate chip cookie is frosted with a simple one-bowl American buttercream, and the entire dessert comes together in less than 30 minutes. Find the simple recipe on thewoodandspoon.com

DIY Cookie Cake

We start with melted butter. Stir it together with brown and granulated sugar. Next, add a single egg and a splash of vanilla extracts. The dry ingredients are modest- flour, leavening, and salt- with loads of chocolate chips. We chop up the chips so we don’t land a giant bite of chocolate- remember, balance is everything. Press the dough into a round rimmed baking sheet and bake until the outside is barely beginning to set.

DIY Cookie Cake by Wood and Spoon Blog. This is a recipe for a homemade cookie cake, similar in flavor to the cult favorites from Great American Cookie Company! This giant chewy chocolate chip cookie is frosted with a simple one-bowl American buttercream, and the entire dessert comes together in less than 30 minutes. Find the simple recipe on thewoodandspoon.com

The frosting here is simple- butter, powdered sugar, vanilla and salt. Just a little goes a long way, and I love that the cookie retains it’s original charm without the toothache. This DIY cookie cake goes a long way, serves a crowd, and can even be made in advance! Just wrap tightly in plastic wrap and foil before freezing for up to 2 weeks in advance.

If you have any upcoming celebrations, I hope you’ll give this cookie cake a chance. Happy Sunday and happy baking!

DIY Cookie Cake by Wood and Spoon Blog. This is a recipe for a homemade cookie cake, similar in flavor to the cult favorites from Great American Cookie Company! This giant chewy chocolate chip cookie is frosted with a simple one-bowl American buttercream, and the entire dessert comes together in less than 30 minutes. Find the simple recipe on thewoodandspoon.com

If you like this DIY cookie cake you should try:

Sugar Cookie Double Doozies
Half Birthday Cake Tutorial
Alphabet Cream Pie Tutorial
Salted Chocolate Chip Cookies

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DIY Cookie Cake

This DIY Cookie Cake features a chewy chocolate chip cookie topped with a simple homemade buttercream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 10 Servings
  • Category: Dessert

Ingredients

For the cookie:

  • ½ cup unsalted butter
  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/3 cups all-purpose flour
  • ½ teaspoon salt
  • 1/4 teaspoon baking soda
  • ¼ teaspoon baking powder 
  • 1 cup chopped semisweet chocolate chips

For the frosting:

  • 6 tablespoons unsalted butter, at room temperature
  • 11/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon milk 

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and lightly grease an 11” round rimmed baking pan. 
  2. In a small pan over medium heat, gently melt the butter just until melted. Pour the butter into a large mixing bowl with the brown sugar and sugar. Stir until smooth. Add the egg and extract, stirring just until smooth. Add the flour, salt, baking soda, and baking powder, stirring with a spatula until smooth. Fold in the chopped chocolate chips and dump the batter into the prepared pan, pressing gently with your fingers until the dough is spread out evenly. Bake in the preheated oven about 11-12 minutes or until the edges are barely set. The insides will look underdone- do not overbake! Allow to cool completely prior to frosting. 
  3. To frost the cookie cake, combine all of the ingredients in a large bowl. Using a hand mixer, stir on low until combined and then increase the speed to medium to beat to smooth for 2 minutes. Use a 1M piping tip fitted bag to pipe the frosting on the cooled cake prior to enjoying. 

Did you make this recipe?

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Blueberry Ice Cream Cake

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

Two of my favorite things combine in today’s recipe to make a killer dessert: fresh summer produce and creamy homemade ice cream. This blueberry ice cream cake is an ode to summer and its weather that has, so far, proven to be straight-up oppressive. With frozen layers of cream cheese ice cream and a fresh blueberry sauce throughout, this cake is certainly seasonally appropriate. Let me tell you all about it.

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

So why combine blueberries with ice cream cake? With blueberry season well underway, many of us (raises hand!) have found themselves with a surplus of produce. Lucky for us, homemade fruit sauces swirl splendidly into homemade no-churn ice cream. If you’ve never learned how to make no-churn ice cream, fear not! I recently wrote a post all about no-churn ice cream that you can read here. Today’s recipe uses the classic technique with the addition of cream cheese which gives this cake great flavor. That, plus the blueberry sauce and graham cracker crumble, makes for a terrific make-ahead treat!

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

Making the Blueberry Ice Cream Cake:

To make the ice cream cake, start with the blueberry sauce. Combine fresh or frozen blueberries with sugar and lemon juice on the stovetop. Cook the mixture until it reduces and thickens slightly. In the meantime, begin preparing your ice cream. Softened cream cheese creams together with sweetened condensed milk before folding into whipped cream. Split the ice cream mixture in half. One bowl will remain cream cheese flavored and the other gets a helping of blueberry sauce. Layer the two in a prepared pan with additional blueberry sauce.

This cake also employs the help of a graham cracker “crust” which adds a little bit of salted texture. I was going for a frozen dessert that was reminiscent of a blueberry cheesecake, and I think this fits the bill. Although the crumbs are optional, I think you’ll love them. Don’t skip this step. 🙂

If you get a chance to try this recipe, shoot me a message and let me know what you think! Happy Sunday to you and happy baking!

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

If you like this blueberry ice cream cake you should try:

Blueberry Mascarpone Ice Cream
Peanut Butter Honey Graham Ice Cream Cake
Blueberry Sour Cream Pie
Black Forest Ice Cream Cake
Blueberry Galette with a Cornmeal Crust
Strawberry Shortcake Ice Cream

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Blueberry Ice Cream Cake

This blueberry ice cream cake features a no-churn cream cheese ice cream, a salted graham cracker crumble, and a swirled blueberry sauce.

  • Author: Kate
  • Prep Time: 25
  • Total Time: 360
  • Yield: 6 servings
  • Category: Dessert

Ingredients

For the Blueberry Sauce:

  • 2/3 cup blueberries
  • 1/3 cup sugar
  • 2 teaspoons lemon juice

For the graham cracker crumbs:

  • ½ cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/8 teaspoon salt

For the ice cream:

  • 2 cups heavy whipping cream
  • 8 ounces cream cheese, softened to room temperature
  • 1 (14 ounce) can sweetened condensed milk

Instructions

Making the Blueberry Sauce:

  1. Combine the blueberries, sugar, and lemon juice in a small saucepan over medium-low heat. Stir regularly, mashing the berries with a potato masher or the back of a fork to release the juices. Cook for about 7-8 minutes or until the sauce has reduced to thicken slightly. Set aside to cool.

Making the graham cracker crumbs:

  1. Stir to combine all the ingredients. Set aside.

Making the ice cream cake:

  1. In a large bowl or the bowl of a stand mixer, whip the cold heavy cream on medium-high speed until it thickens to cloud-like consistency. Set aside.
  2. In a separate medium-sized bowl, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sweetened condensed milk and stir to combine. Using a rubber spatula, fold the cream cheese mixture into the whipped cream until evenly incorporated. Spoon half of the ice cream into your other used bowl. Set aside.
  3. Line an 8”x4” loaf pan with plastic wrap overhanging on both sides. This will make for easy removal of the ice cream cake from the pan. Spoon 1-1/2 tablespoons of the blueberry sauce into the bottom of the pan and spread out. Spoon the remaining sauce into one of the bowls of ice cream and fold gently to combine. Set aside.
  4. Add the plain cream cheese ice cream into the pan and smooth with an offset spatula. Next, layer in the blueberry ice cream and smooth out. Sprinkle about 2/3 of the graham cracker crumbs on top of the pan next, patting gently to set them slightly into the ice cream cake. Cover the cake’s bottom with a sheet of plastic wrap and place in the fridge to set up, about 6 hours or overnight. Save the remaining graham cracker crumbs for serving.
  5. When ready to serve, remove the plastic wrap top and flip the cake out onto a plate. Gently wiggle the pan off the cake and plastic wrap lining, removing the lining once able. Slice the cake and serve with additional fresh blueberries and the remaining graham cracker crumble.

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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Fudgy Chocolate Sheet Cake

Fudgy Chocolate Sheet Cake by Wood and Spoon Blog. This is a simple recipe made without a stand mixer. The cake is scented with cocoa powder and coffee and the easy pour-on stovetop glaze makes it sweet and fudgy. A sprinkle of salt makes this crowd-pleasing dessert a little sweet and salty. Learn how simple it is to make this potluck All-star cake on thewoodandspoon.com

Happy Friday, friends! Can you believe we’ve made it to spring? I, for one, could not be more thrilled. Give me all the sunshine and blooming trees, Easter egg hunts and chocolate bunnies, outdoor picnics and whatever else this warmer weather wants to offer. I’m all in. This week, my kids have been on spring break, and we’ve been keeping busy visiting with family, soaking up the sunshine, and, of course, baking! Today, I get to share a really kid-friendly bake, this fudgy chocolate sheet cake.

Fudgy Chocolate Sheet Cake by Wood and Spoon Blog. This is a simple recipe made without a stand mixer. The cake is scented with cocoa powder and coffee and the easy pour-on stovetop glaze makes it sweet and fudgy. A sprinkle of salt makes this crowd-pleasing dessert a little sweet and salty. Learn how simple it is to make this potluck All-star cake on thewoodandspoon.com

You might remember, my first book, HER DAILY BREAD, came out last December. Since then, I’ve had the pleasure of seeing many of you making some of the recipes, and it has motivated me to continue sharing one each month here on this site! Today’s fudgy chocolate sheet cake is one of the more simple baked goods from the book, and it’s the perfect recipe for beginner bakers or anyone hoping to serve a crowd. With just two bowls, loads of cocoa powder, and just under an hour of time, you can put together one of these fudgy goodies of your own.

Fudgy Chocolate Sheet Cake by Wood and Spoon Blog. This is a simple recipe made without a stand mixer. The cake is scented with cocoa powder and coffee and the easy pour-on stovetop glaze makes it sweet and fudgy. A sprinkle of salt makes this crowd-pleasing dessert a little sweet and salty. Learn how simple it is to make this potluck All-star cake on thewoodandspoon.com

Fudgy Chocolate Cake

My inspiration for this treat came from a local restaurant. There’s a great counter service place nearby that serves humble slices of chocolate cake with a thick, fudgy frosting on top. Anytime I visit there, I love to grab a slice to go, enjoying forkfuls of the generous serving over the next few days. This fudgy chocolate sheet cake is reminiscent of that quick-service favorite, although the icing here is more of a sugary, pour-on glaze. Truly, it’s so simple and delicious.

Fudgy Chocolate Sheet Cake by Wood and Spoon Blog. This is a simple recipe made without a stand mixer. The cake is scented with cocoa powder and coffee and the easy pour-on stovetop glaze makes it sweet and fudgy. A sprinkle of salt makes this crowd-pleasing dessert a little sweet and salty. Learn how simple it is to make this potluck All-star cake on thewoodandspoon.com

How to Make It

To make this fudgy chocolate sheet cake, we start with the cake batter. First, melt together the butter, coffee, and cocoa powder. Add this to the combined dry ingredients. Sour cream and a couple of eggs, which keep the cake moist, comes next to finish out the batter. While the cake bakes, begin preparing the icing. On the stovetop, butter, water, and cocoa powder melt together and stir into powdered sugar. The liquid glaze gets poured all over the still-warm cake while it is fresh from the oven before being allowed to rest and set up. The glaze thickens slightly but only after being subtly infused with the spongy cake.

Fudgy Chocolate Sheet Cake by Wood and Spoon Blog. This is a simple recipe made without a stand mixer. The cake is scented with cocoa powder and coffee and the easy pour-on stovetop glaze makes it sweet and fudgy. A sprinkle of salt makes this crowd-pleasing dessert a little sweet and salty. Learn how simple it is to make this potluck All-star cake on thewoodandspoon.com

This fudgy chocolate sheet cake is a potluck all-star. With a tender, moist crumb and a fudgy, pour-on icing, this cake comes together quickly, serves a crowd, and tastes delicious for days. Bonus: no fancy decorating tools required here. For a darker, more intensely flavored cake, try substituting dark cocoa powder for the regular unsweetened variety. Just don’t skip the sprinkle of sea salt at the end— it really makes this cake shine! If you enjoy it as much as I do, be sure to check out my book, HER DAILY BREAD, where 52 recipes and daily readings make for a book full of inspiring words and bites to feast on. Happy Baking & Happy Friday!

If you like this fudgy chocolate sheet cake you should try:

Marble Layer Cake
Banana Cream Pie Cake
Flourless Chocolate Cake
One-Bowl Chocolate Cake

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Fudgy Chocolate Sheet Cake

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 16 Servings
  • Category: Dessert

Ingredients

For the cake:

  • 1 cup unsalted butter
  • 1 cup brewed coffee
  • 3/4 cup cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon table salt
  • 2 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 2 teaspoons vanilla extract

For the icing:

  • ½ cup unsalted butter
  • ¼ cup plus 2 tablespoons water
  • ¼ cup cocoa powder 
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  • Maldon sea salt, optional

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and lightly grease a 9×13” pan.
  2. In a saucepan over medium heat, combine the butter, coffee, and cocoa powder, stirring regularly until melted. Bring the mixture to a boil and cook for 30 seconds. Remove from heat and set aside while you assemble the dry ingredients.
  3. In a large bowl, combine the flour, sugar, baking salt, and salt. Add the butter mixture and stir just until combined. In a small, separate bowl, whisk together the eggs, sour cream, and vanilla, and fold this mixture into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean, about 20—25 minutes.

To prepare the icing:

  1. When the cake is about halfway through baking, combine the butter, water, cocoa powder, and vanilla in a saucepan over medium heat. Whisk regularly and be careful not to boil the mixture. Once the butter is melted, remove the pan from heat and carefully whisk in the powdered sugar until smooth. Pour the icing over the warm, finished cake and enjoy once the icing has set! Serve with a sprinkle of flaky salt if desired.

Did you make this recipe?

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Mini Yellow Cake

Mini Yellow Cake by Wood and Spoon blog. This tiny yellow cake is perfect for small celebrations, small batch bites, and smash cakes! Learn how simple it is to make a moist yellow cake from scratch with a fudge chocolate stovetop frosting on thewoodandspoon.com

I refuse to accept we are halfway through March. We’re three months into 2022, and, somehow, my brain is stuck somewhere back in November of 2021. Sure, I’ve packed a whole lot into life over the past few months (Trips! A book launch! Christmas!), but I seriously need to get it together. In moments like this, when my mind is going into overdrive, I’m grateful for the consistency this site offers me. It’s nice to know that, rain or shine, 2021 or 2022, busy or slow, I need to show up here every 8 days with a fun sweet something or another for you, and as hard as that is sometimes, it’s good for me. So, thanks!

Mini Yellow Cake by Wood and Spoon blog. This tiny yellow cake is perfect for small celebrations, small batch bites, and smash cakes! Learn how simple it is to make a moist yellow cake from scratch with a fudge chocolate stovetop frosting on thewoodandspoon.com

Even though we’re going on the SIXTH year at this blogging thing, I have yet to post a yellow cake. Isn’t that bizarre? Growing up, yellow cake (well, and funfetti, obvi) was the classic cake flavor I could count on at every special occasion. When you grow up in house that depends heavily on Betty Crocker, you get super familiar with the deliciousness that is box cakes, and I’m not alone here. Yellow cake is a classic, and I think it is high time we carved out the space it deserves on Wood and Spoon. But instead of going full-on 1990’s with this yellow cake madness, I’ve decided to offer something a little different: a Mini Yellow Cake! With it’s petite size, crowd-pleasing flavor, and limitless decor options, this is going to your go-to cake for all your pint-sized celebrations. Let me tell you how to make it!

How to Make It

The first thing you need to know about this mini yellow cake is the composition of the cake layers themselves. Yellow cakes attribute their color, flavor, and fluff to egg yolks and butter. With those two ingredients, this cake has a tender crumb and rich flavor. The frosting here is a bit different too- in lieu of a powdered sugar and cocoa powder tooth ache, I opted for a chocolate ganache-esquire frosting that is silky and fudgy without being too sweet. YUM.

Mini Yellow Cake by Wood and Spoon blog. This tiny yellow cake is perfect for small celebrations, small batch bites, and smash cakes! Learn how simple it is to make a moist yellow cake from scratch with a fudge chocolate stovetop frosting on thewoodandspoon.com
Mini Yellow Cake by Wood and Spoon blog. This tiny yellow cake is perfect for small celebrations, small batch bites, and smash cakes! Learn how simple it is to make a moist yellow cake from scratch with a fudge chocolate stovetop frosting on thewoodandspoon.com

So what if you’re not after a super mini yellow cake? Simply double the recipe, bake the cake in 2- 9” pans at the same temperature, and once a toothpick inserted comes out clean, call it a day! I love having a tiny cake recipe in my back pocket, but we can easily adapt to make more cake for more friends. After all, sometimes more is more!

So happy Thursday, happy 2022, happy whatever the heck today is. But most of all, happy baking this mini yellow cake!

Mini Yellow Cake by Wood and Spoon blog. This tiny yellow cake is perfect for small celebrations, small batch bites, and smash cakes! Learn how simple it is to make a moist yellow cake from scratch with a fudge chocolate stovetop frosting on thewoodandspoon.com
Mini Yellow Cake by Wood and Spoon blog. This tiny yellow cake is perfect for small celebrations, small batch bites, and smash cakes! Learn how simple it is to make a moist yellow cake from scratch with a fudge chocolate stovetop frosting on thewoodandspoon.com

If you like this mini yellow cake you should try:

Smash Cake Tutorial
Almond Toffee Cake
Milk Chocolate Chip Cake
One-Bowl Chocolate Cake
Brownie Batter Cake
Mini Layer Cakes

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Mini Yellow Cake

This mini yellow cake packs all the flavor, fluff, and festivity of any standard cake- just in half the size!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 240
  • Yield: 4-5 Servings
  • Category: Dessert

Ingredients

For the cake (Adapted from Rose Levy Beranbaum):

  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 3 large egg yolks, at room temperature
  • 11/2 teaspoons vanilla extract
  • 11/2 cups cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk

For the frosting:

  • ½ cup unsalted butter, diced
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup semisweet chocolate chips
  • Pinch of salt

Instructions

To make the cake:

  1. Preheat the oven to 350 degrees Farhenheit. Lightly grease 2-6” round cake pans and cut out rounds of parchment paper to fit inside of the bottoms. 
  2. In a large bowl, cream together the butter and sugar on medium speed, scraping the bowl occasionally, until light and fluffy, about 4 minutes. With the mixer on low, add the yolks one at a time, followed by the extract. Scrape the sides of the bowl and stir in any unincorporated bits. In a small, separate bowl, stir together the cake flour baking powder, and salt. Add half of the mixture to the butter, stirring on low until nearly integrated. Add the milk and stir. Scrape the bowl and add in the remaining dry ingredients. Fold the mixture until smooth.
  3. Divide the batter between the two pans and bake in the preheated oven for about 22-23 minutes, or until a toothpick inserted comes out clean. Allow to cool completely. 

To make the frosting:

  1. Combine all of the ingredients in a medium-sized saucepan over low heat. Stirring consistently, melt the ingredients until the mixture is nearly smooth. Remove from heat and allow the mixture to melt completely. Pour the mixture into a bowl and place in the fridge. Allow to cool, stirring ever 15 minutes or so, until the mixture comes to a thickened, fudgy consistency. Then frost the cake. Level the cakes using a serrated knife and use and offset spatula to smooth the frosting on top of the first layer. Place the second cake on top and finish frosting as desired.

Notes

To make a larger, 2 layer, 9″ cake, simply double the ingredients for the cake and bake in 2 (9″) pans! Bake at 350 degrees until a toothpick inserted comes out clean. 

Did you make this recipe?

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A Happy Daisy Cake (and a Royal Icing Transfer Tutorial!)

Daisy Cake and Royal Icing Transfer Tutorial by Wood and Spoon. Learn how simple it is to make royal icing using meringue powder and transferring piped icing designs to baked cakes and cookies! This fun and festive tutorial will also show you how to make a cute and happy daisy cake. Learn how to decorate using royal icing with this recipe on thewoodandspoon.com

I’ll be honest: cake decorating is really not my thing. Although I love the creativity of putting together something that is equal parts tasty and beautiful, there are some people who are cut out for highly detailed desserts and pastries, and there are some who, well, are just not. I fall into that latter category. But since I’ve somehow made a career slinging recipes and photos of cookies, pies, and breads like I know what I’m doing, I thought that I would fill you in on one of my favorite dessert tricks: royal icing transfers. If you, like me, find most forms of cake decorating a bit daunting, keep reading while I show you how I made this daisy cake and how you can use royal icing to transform any little baked good you want.

Daisy Cake and Royal Icing Transfer Tutorial by Wood and Spoon. Learn how simple it is to make royal icing using meringue powder and transferring piped icing designs to baked cakes and cookies! This fun and festive tutorial will also show you how to make a cute and happy daisy cake. Learn how to decorate using royal icing with this recipe on thewoodandspoon.com

What is a Royal Icing Transfer?

We’ve not spent much time discussing royal icing here, mostly because I typically opt for a thickly piped cookie glaze in lieu of royal icing, but there are actually a whole bunch of other jobs that royal icing performs well at. Gingerbread houses, homemade sprinkles, and sugar flowers would be nothing without royal icing, and today I’m going to show you how you can transfer piped icing designs from sheets of wax paper directly to a cake. A royal icing transfer is royal icing that has been applied to a sheet of wax paper, allowed to dry, and then carefully peeled off and transferred to a baked good. Because royal icing dries hard, perfectly piped designs can be picked up and placed onto any baked treat bearing a sticky surface: freshly frosted cakes, still-wet cookies, and swirled cupcakes.

Daisy Cake and Royal Icing Transfer Tutorial by Wood and Spoon. Learn how simple it is to make royal icing using meringue powder and transferring piped icing designs to baked cakes and cookies! This fun and festive tutorial will also show you how to make a cute and happy daisy cake. Learn how to decorate using royal icing with this recipe on thewoodandspoon.com

Why Use a Royal Icing Transfer?

Although many people more proficient with a piping bag and tip might be able to decorate cakes, cookies, and confections freehand, some of us (raises hand) don’t have as much confidence in their own artistic designs. Instead, I like to print off shapes and letters onto sheets of printer paper, tracing the ink on top of a sheet of wax paper. This means I basically get to use a stencil and allow the icing to dry prior to transferring it to my cake or cookie. Using a royal icing transfer means I don’t worry about mess ups, shaky hands, or smudges, because I can create as many shapes as I want, only using the ones that turn out the way I wanted.

Daisy Cake and Royal Icing Transfer Tutorial by Wood and Spoon. Learn how simple it is to make royal icing using meringue powder and transferring piped icing designs to baked cakes and cookies! This fun and festive tutorial will also show you how to make a cute and happy daisy cake. Learn how to decorate using royal icing with this recipe on thewoodandspoon.com

How to Create a Royal Icing Transfer:

Meringue Powder Royal Icing

Royal icing can be prepared in a number of ways, but my preferred method is made with meringue powder. Meringue powder can be found at craft stores or purchased online, and when combined with water and powdered sugar, it makes a glossy icing that can be thickened and piped.

Making It

To make royal icing, we simply combine powdered sugar, meringue powder, and water in a large bowl with a hand mixer. Stir until the mixture thickens slightly, leaving traces of the beater behind in the icing. For the purpose of piped designs, I like to test the viscosity of the icing by dragging a knife or spoon through the mixture; the icing will separate and slowly pool back together, all trace of the knife or spoon barely disappearing within 10-12 seconds. For more detailed designs, you may prefer a slightly thicker icing, so feel free to thicken it up by adding a few additional tablespoons of powdered sugar.

Spoon a small bit of the icing into a piping bag fitted with a piping tip and test out your design. Thicken (using powdered sugar) or thin (using just a few teaspoons of water) the icing as desired, and remember that thin icing will spread out and take longer to dry. Once your icing is the right consistency, you can modify its color using food coloring. I always recommend gel food coloring (I buy this kind!), and remember- a little goes a long way! Whisk in any gel coloring you prefer and allow the icing to rest for about 2 minutes to allow any bubbles to come to the surface the bowl. In the meantime, prepare your stencil.

Piping It

For royal icing transfers, I like to print my designs onto a piece of computer paper and then layer it onto a rimmed sheet pan with a piece of wax paper on top. Online programs like Canva make creating stencils a cinch. Keep in mind that many royal icing designs with two or more colors will need some dry time in between layers- don’t rush the process unless you’re fine with smeared designs.

When you’re ready to being, slowly apply pressure to the piping bags, tracing your stencil and filling in your design where needed. I like to use a food safe paint brush (that has never touched paint!) to move the icing around and fill in any borders, but you could also use a toothpick as well. Once finished, allow the designs to dry completely, usually 24 hours, before carefully peeling them off the wax paper and applying them to the surface of the baked good.

Daisy Cake and Royal Icing Transfer Tutorial by Wood and Spoon. Learn how simple it is to make royal icing using meringue powder and transferring piped icing designs to baked cakes and cookies! This fun and festive tutorial will also show you how to make a cute and happy daisy cake. Learn how to decorate using royal icing with this recipe on thewoodandspoon.com

Troubleshooting Royal Icing Transfers

  • If your design is sticking to the wax paper, the underside may not be dry.
  • Designs that are too thin may break when peeling. Be sure to create plenty of extras just in case you experience breakage.
  • For easy peeling, consider piping designs directly onto their own little piece of wax paper. I typically avoid the extra work involved with this, but it does make the transfer easier.
  • Add any sprinkles, nonpareils, or colored sugar to the royal icing while wet, keeping in mind that thick royal icing will for a dried shell pretty quickly.
  • Use a toothpick or food-safe paintbrush to gently nudge any icing around on your design while wet.
  • Always use gel food coloring to dye royal icing.
  • Royal icing transfers will not stick to hardened surfaces! Be sure to apply designs while the surface of the cake, cookie, or confection is still sticky or wet.
  • If the surface you intend to apply your royal icing transfer to is no longer wet or sticky, you can often stick it using a few dots of royal icing on the back of your design.
  • If you, like me, are new to royal icing transfers, start with simple designs. The more detailed the design, the more frustrating the process will be.
  • Be sure to test the viscosity of your royal icing prior to piping; thin icing will spread out way too much.
  • Allow royal icing to dry at room temperature- not in the fridge. You can expedite this process by allowing a small fan to circulate air over them.
Daisy Cake and Royal Icing Transfer Tutorial by Wood and Spoon. Learn how simple it is to make royal icing using meringue powder and transferring piped icing designs to baked cakes and cookies! This fun and festive tutorial will also show you how to make a cute and happy daisy cake. Learn how to decorate using royal icing with this recipe on thewoodandspoon.com

How to Make This Happy Daisy Cake

If you’ve read this whole post to see how to make this daisy cake, you’ve finally reached the right section! For this cake, I used a store-bought yellow cake mix baked in three (6″) cake pans. The cakes took about 23 minutes to bake, but just remove them from the oven when a toothpick comes out clean. While the cakes baked, I piped the first layer of the daisies (find my template here!).

First, prepare a single batch of royal icing and spoon about 2/3 of it into a prepared piping bag fitted with a #1 tip. Add a drop or two of yellow food color to the reserved 1/3 of icing, and place it in a small Tupperware or a bowl covered with a wet paper towel- this will prevent the icing from drying out. Pipe directly onto the wax paper, stenciling and filling in each flower as you go around. Remember that there is a learning curve here, and not every flower will turn out perfect. Be gentle with yourself. Allow the whites of the daisies to crust and dry, about an hour, before piping the yellow centers and sprinkling them with yellow sugar. Allow the designs to dry at room temperature overnight or 24-hours, preferably.

Once your cake layers have cooled and the daisies have dried completely, prepare the buttercream of your choice (you’ll need about 3 cups), and frost your cake. Peel off the daisies carefully and apply them directly to the sticky frosting. Leave the cake at room temperature and serve! I just think it’s super adorable and a welcome happy addition to these otherwise dreary months.

Daisy Cake and Royal Icing Transfer Tutorial by Wood and Spoon. Learn how simple it is to make royal icing using meringue powder and transferring piped icing designs to baked cakes and cookies! This fun and festive tutorial will also show you how to make a cute and happy daisy cake. Learn how to decorate using royal icing with this recipe on thewoodandspoon.com

I hope you guys have learned a smidge in this tutorial and will give royal icing transfers a try! Let me know what you think and happy baking!

If you like this tutorial, you should try:

How to Make Homemade Sprinkles
Sugar Cookie Gift Tags
Meringue Cookies
Marbled Sugar Cookies
Painted Sugar Cookies

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Royal Icing Recipe

This simple royal icing is made with meringue powder and can be used to make royal icing transfers!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1-1/2 cups
  • Category: Dessert

Ingredients

  • 2 cups powdered sugar
  • 11/2 tablespoons meringue powder
  • 1/4 cup room temperature water

Instructions

  1. Combine all three ingredients in a large bowl and use a hand mixer to blend together on medium speed until glossy and slightly thickened, about 1-2 minutes. Add additional water a teaspoon at a time to thin out or add additional powdered sugar a tablespoon at a time to thicken up. Stir until combined.

 

Notes

  • See directions in text above for achieving the appropriate viscosity royal icing for piping,

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. 

 

Did you make this recipe?

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

Bourbon Caramel Cake

Bourbon Caramel Cake by Wood and Spoon blog. This is a fluffy brown sugar bourbon cake with a Southern old fashioned caramel frosting made with brown sugar. This is a small batch cake that only serves a few, perfect for weeknight baking. This rectangular cake makes sweet and salty layers that are perfect for fall and holiday baking. Learn how to make old fashioned icing on thewoodandspoon.com

Happy Birthday to me! Today I turn 25 a hair over 30, and if you know me, you know there’s few flavors I love as much as bourbon and caramel. It seemed only appropriate to combine the two to make one phenomenally fall dessert, and I have to say- it was worth the effort. This bourbon caramel cake is right up my alley, and I think you’ll love it too. Let’s dive in.

Bourbon Caramel Cake by Wood and Spoon blog. This is a fluffy brown sugar bourbon cake with a Southern old fashioned caramel frosting made with brown sugar. This is a small batch cake that only serves a few, perfect for weeknight baking. This rectangular cake makes sweet and salty layers that are perfect for fall and holiday baking. Learn how to make old fashioned icing on thewoodandspoon.com

Look, I’m not above celebrating my own birthday. I know it may seem a little narcissistic, but let’s be honest: 2020 has been a wild one. Sometimes we need a happy celebration to take the edge off, and birthdays are the perfect excuse. So yes, I’m totally celebrating myself (and bourbon! and caramel!) with this little bourbon caramel cake, but I’d welcome you to insert your own celebration to the equation. Whatever great thing you have going for you in life, I’d challenge you to sprinkle it with all the love and candles and cake you can muster. If, at the heart of it, there’s a whole bunch of gratitude and joy, there’s absolutely nothing wrong with it.

Bourbon Caramel Cake by Wood and Spoon blog. This is a fluffy brown sugar bourbon cake with a Southern old fashioned caramel frosting made with brown sugar. This is a small batch cake that only serves a few, perfect for weeknight baking. This rectangular cake makes sweet and salty layers that are perfect for fall and holiday baking. Learn how to make old fashioned icing on thewoodandspoon.com

Bourbon Caramel Cake

So onto this bourbon caramel cake. Here, fall flavors, a hint of booze, and rich textures are all packaged into a small batch cake recipe that is more petite than the cakes we normally share around here. My guess is that most of our celebrations are including fewer people these days, so you can count on this treat for about 9 servings, 6 if you’re serving crazy, sugar-hungry people like me. The cake layers are bourbon and brown sugar-scented with all the soft and fluffy texture to boot. The frosting, an old-fashioned Southern-style caramel icing, sets up thick and adds loads of flavor and sweetness to the tender cake. Let me tell you how to make it.

We start with the cake! This one is simple with butter, oil, and two kinds of sugar creaming together. Next, we add eggs and then begin alternating the wet and dry ingredients. Cake flour contributes soft texture and bourbon adds the warmth and flavor. The batter is baked in a 9″ square pan and then allowed to cool. When you’re ready to frost the cake, you can start making the icing. Butter and brown sugar melt and cook over the stove until it’s bubbly throughout. Heavy cream barely thins out the mixture that is then put in the bowl of a stand mixer to whip with powdered sugar until somewhat cool. Next, a small bit more of butter is added and stirred until smooth. Admittedly, this icing is kinda tricky to work with.

Bourbon Caramel Cake by Wood and Spoon blog. This is a fluffy brown sugar bourbon cake with a Southern old fashioned caramel frosting made with brown sugar. This is a small batch cake that only serves a few, perfect for weeknight baking. This rectangular cake makes sweet and salty layers that are perfect for fall and holiday baking. Learn how to make old fashioned icing on thewoodandspoon.com

Find the right consistency for this icing is the trickiest part as the icing is applied best when warm but not too soupy. I’d encourage you to play with it a bit to find the right texture and gently reheat and icing that sets up too quickly. Work fast and know we’re not aiming for perfection here- just a really yummy cake. If you have any celebrations coming up, I’d encourage you to give bourbon caramel cake a try~ I know I’ll be celebrating with a slice, and I’d love for you to join me. Happy Thursday and happy baking!

If you like this bourbon caramel cake you should try:

Brown Butter Bourbon Madeleines
Bourbon Bundt Cake
Chocolate Caramel Crumble Cake
Molten Caramel Chocolate Cakes
Almond Toffee Cake

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Bourbon Caramel Cake

This bourbon caramel cake has fluffy bourbon brown sugar layers and an old fashioned Southern caramel frosting!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 120
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the cake:

  • ½ cup unsalted butter, at room temperature
  • ¼ cup canola oil
  • ½ cup sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 13/4 cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk, at room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

For the frosting:

  • ¾ cup unsalted butter, divided
  • 2 cups light brown sugar, packed
  • ½ cup heavy whipping cream, plus more to thin out icing
  • 21/2 cups powdered sugar
  • ½ teaspoon kosher salt

Instructions

To prepare the cake:

  1. Preheat the oven to 325 (if using a dark pan like me. Otherwise, you can go up to 350 but bake time will be shorter). Lightly grease a 9” square pan and cut out a sheet of parchment paper to fit into the bottom of it. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, canola oil, sugar, and brown sugar until smooth, about a minute and a half. Add the egg and yolk and stir until combined. Scrape the sides of the bowl and stir in any unincorporated bits. Add half of the cake flour, the baking powder, baking soda, and salt and stir on low to combine. Add ¼ cup of the milk as well as the bourbon and vanilla. Stir on low. Add the remaining cake flour and milk and stir on low just until combined. Fold in any unincorporated bits. Spread the batter into the prepared pan and bake in the middle of the oven for about 35-37 minutes or until the cake has puffed, turned golden, and a toothpick inserted just barely comes out clean. Don’t overbake! Set aside to cool completely.
  3. When ready to frost the cake (see notes), remove the cake from the pan, use a serrated knife to trim off any dome, and cut in half lengthwise to create two 4.5”x9” cakes. Prepare your frosting as follows.
  4. In a medium saucepan, combine ½ cup butter and the brown sugar over low heat and stir the mixture until the butter and sugar are combined and smooth but the mixture hasn’t begun to boil. Turn the heat up to medium and stop stirring. Cook until bubbles appear on the sides and middle of the pot. Remove from heat and carefully stir in ½ cup cream. Whisk the cream in to incorporate, but be careful, as the mixture may splatter. Place back on heat and bring to a bubble again then remove from heat. Pour the mixture into the bowl of your stand mixer and add the powdered sugar. Beat on medium speed with the paddle attachment until the mixture has cooled to a warm temperature. Add the remaining butter and beat ad additional minute. At this point, assess the texture. The frosting should be slightly warm and very loose. The frosting will set up as it cools, so you’ll need to add a bit of additional cream or milk to thin it out. I usually find 2 tablespoons is the perfect amount, but you can decide. Dollop a little bit of frosting on your serving platter or plate and place the first “layer” of cake down. Spread additional frosting on top to adhere the second layer and observe how it sets up as it cools. At this time, if the frosting sets up too firm and you want to add a little more milk, you can gently reheat it for a few seconds in the microwave and then add additional milk. Frost the cake and allow to cool before enjoying! Please note this frosting is way different to work with from traditional buttercreams, but you can briefly reheat the frosting to get it smooth enough to frost again. Just don’t overheat!

Notes

  •  I like to work with chilled cakes. You can pop these layers in the freezer to achieve, if desired. 

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Banana Bread Cake

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

My favorite things about quarantining? Pajamas all day. Naked babies in the backyard. Cocktails at 4, coffee at noon, and drawn-out breakfasts that turn into lunch and dinner. I’ve loved the limited options, an excuse to stay in, and those few weeks where my husband was home to play with the kids more; we’ve had extra time for snuggling, playing, reading, and doing absolutely nothing. We’ve baked cookies and sandwich loaves and batches of banana bread cake for absolutely no reason at all. I know I’ve complained some about the isolated minutes of these days, but don’t let me fool you- sometimes I kinda like it.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

One thing that has absolutely tickled me is the number of you who have taken up baking during this time. It is AWESOME. Being able to navigate the kitchen, to serve people we love yummy things we’ve made with our own two hands, is such a huge and wonderful thing. It’s not silly or a waste of time or limited to just a few crafty homemaker types- everyone has a place in the kitchen, and it makes me happy to no end to see so many of you find your space. For that reason, I’ve found myself making simple homemade treats and special twists on familiar classics to share on this site, because I know that’s better for everyone right now. Case in point: this banana bread cake.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Banana Bread Cake

Banana bread has got to be one of the most basic baked goods ever. Combine that with the fact that I almost always have 2 or 3 bananas dying on my counter, and you have yourself a winning combination for a shoo-on recipe. This banana bread cake is just that, a cakey bread, and it’s topped with a peanut butter whipped cream that is, and I kid you not, to DIE FOR. So good. Why have we not been doing this all along?

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

To make it, we need a single bowl, some grungy bananas, and a few other staple ingredients: flour, sugar, eggs, and so on. They all get mixed together and poured into a round cake pan. I used a 9″ springform pan, but you could opt for an 8″ round pan, a square pan, or even a big loaf pan! I’ve baked this in several different pieces of bakeware. Keep in mind that your bake time will differ depending on your pan size, so just bake until a toothpick inserted comes out clean. The top will have risen a bit and will no longer look wet.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Once the banana bread cake has cooled, we top it with the peanut butter whip! If you’re not planning to eat this cake all at once, I highly recommend just serving individual slices with the cream as you go. It’s best to keep the whipped cream stored covered in the fridge as opposed to on top of the cake. If you’re hoping to serve this as a dessert instead of a breakfast or brunch option, I’d recommend also throwing in a drizzle of salted caramel, some candied peanuts, or maybe even some caramelized bananas- something to up the sweet a bit and elevate this from a breakfast food to a dessert.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Keep baking, y’all! You’re doing awesome, and I love following along. Maybe consider making this banana bread cake? Give it a try and let me know what you think! Happy baking, friends!

If you like this banana bread cake you should try:

Caramelized Banana Pudding
Banana Crumb Cake
Bananas Foster Cinnamon Rolls
Banana Cream Pie Cake
Banana Coconut Chocolate Cream Pie

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Banana Bread Cake

This banana bread cake is served with a fluffy peanut butter whipped cream and can be made for dessert or breakfast!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 10 Servings
  • Category: Cake

Ingredients

For the cake:

  • ¾ cup mashed ripe bananas (from about 2 large bananas)
  • 2 tablespoons white vinegar
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 11/2 teaspoons vanilla extract
  • 11/2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup whole milk

For the whipped cream:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 3 tablespoons creamy peanut butter (see notes)

For garnish:

  • Crumbled peanut butter cookies (like Nutter Butters), peanut granola, or chopped honey roasted peanuts

Instructions

 To prepare the cake:

  1. Preheat the oven to 275 degrees. Lightly grease a 9” springform pan and line the bottom of it with a sheet of parchment paper.
  2. In a small bowl, combine the mashed bananas and vinegar. In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugar on medium speed until pale, about 2 minutes. Add the egg and extract and beat on low just to combine. Add in half of the flour as well as the baking soda and salt and stir on low until almost combined. Add half of the milk and stir to combine. Repeat this process to incorporate the remaining flour and milk. Do not overmix. Fold in the banana mixture. Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely prior to topping with whipped cream.

To prepare the whipped cream:

  1. Come all of the ingredients in a large bowl or the bowl of a stand mixer and whip on medium speed until fluffy, medium peaks form in the bowl. If you plan to serve and eat all of the cake at once, go ahead and top the cake with the whipped cream and garnish as desired, otherwise, I recommend just cutting slices and serving with whipped cream as you eat it. Cake is best eaten within 2 days.

Notes

  • You can add extra peanut butter for a more intense flavor- this is totally optional!
  • See text in blog post for pan options!

Did you make this recipe?

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