frosting

Creme Brûlée Cake

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

Happy Sunday, Friends! It’s been a while since I checked in on a Sunday, but I figured your day of rest on this long weekend may need a little reading and recipe inspiration. Cue this creme brûlée cake.

I made this cake a few weeks ago for a friend’s birthday, and it was a reminder of why I’m so head-over-heels in love with baking. He called to thank me for the cake and instead of just saying, “It was good!” or “Thanks for the cake!” he told me that the gesture made him feel special. He was just grateful. Y’all, THIS is why we share our gifts with people. It’s not to show off or fill a slot on a birthday menu. It’s to love people! It’s to let them know they were worth your time and resources. It’s to give them a big hug in the form of whatever your gifting is. We share those skills and the things we’re good at to remind people they matter to us. We do it to love them.

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

If you’re on this site, I have to believe you’re into baking and that you just might need a little push to get out there and share your stuff with the world. Can I just sign up to be the one to encourage you to do it? Who cares if your frosting looks weird or if the cookies are a little burnt? What does it matter if your pie lattice is short of perfect? Take the initiative to share whatever it is you’re working with to the people around you and just wait till you see the difference it makes. Reciprocating love that we’ve been on the receiving end of is a natural thing. When we extend ourselves on behalf of another person, it does something for them- it let’s them know you value them, and that pipeline of love becomes a revolving door of kindness within the relationship and to others that are in proximity. In a world where it’s increasingly common to be ugly to one another, don’t you kinda want to be the person who’s just out there sharing the love? I do. I want to be the person that loves big. If that happens to involve macarons and pies and creme brûlée cake, well, I’m all the more for it.

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme brûlée cake has fluffy butter cake layers, a creamy vanilla bean custard, and a flavorful burnt sugar buttercream frosting. The flavors, when blended together, sing of the traditional creme brûlée dessert they were inspired by, and the soft textures yield a creamy mouthfeel that is similarly representative. This cake is best made slightly ahead of time as the custard benefits from chilling in the fridge and the frosting requires a few extra steps. When broken down, the cake is complex, yes, but still very attainable even for new bakers.

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme brûlée cake also has a bit of a choose your own adventure kind of vibe too. I initially set out to utilize the egg whites leftover from making the custard, so a burnt sugar Swiss meringue buttercream was born. But look, y’all- I am TERRIBLE at making Swiss meringue buttercream. Like, terrible. So I also tested this cake with a simple burnt sugar American buttercream too, because I have a feeling I’m not the only one. You can use whichever you please- they’re both terrific tasting.

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

Give this creme brûlée cake a try and let me know what you think! Shout out to the creme brûlée lovers who are going to be really into this treat. Happy long weekend and happy baking!

If you like this creme brûlée cake you should try:

Tiramisu Cake
Bruleed Key Lime Pies
Pumpkin Cake with Burnt Sugar Frosting
Creme Brûlée Frozen Custard

Print

Creme Brûlée Cake

Creme Brûlée Cake by Wood and Spoon. This is a fluffy vanilla bean butter layer cake with a vanilla bean custard and a burnt sugar frosting. The cake has all the flavors of classic creme brûlée in layer cake form! Learn how to make this and assemble this stacked cake on thewoodandspoon.com

This creme brûlée cake has burnt sugar frosting, a vanilla bean custard filling, and fluffy butter cake layers!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 180
  • Yield: One 8” layer Cake 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter
  • 13/4 cup (350 gm) sugar
  • 1 large egg plus 4 large egg yolks, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups (410 gm) cake flour
  • 1 tablespoons plus 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 11/4 (300 gm) cups whole milk, at room temperature

For the custard:

  • 11/2 cups (360 gm) half and half (or a mix of whole milk and heavy cream will work!)
  • ½ vanilla bean (or ½ teaspoon vanilla bean paste or extract)
  • 2 large egg yolks (Save the whites for the buttercream!)
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch

For the burnt sugar crunch:

  • 1 tablespoon butter
  • 1 cup (200 gm) sugar
  • ¼ cup (60 gm) water
  • ½ teaspoon baking soda

For the Swiss meringue buttercream (See notes for alternative buttercream!):

  • 6 large egg whites, at room temperature
  • 13/4 cups (350 gm) sugar
  • 15 tablespoons of unsalted butter, at room temperature
  • 11/2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon cream

Instructions

To make the cake:

  1. Preheat the oven to 350 degrees. Lightly grease three 8” round cake pans and line the bottoms with a round of parchment paper.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 5 minutes. Scrape the sides of the bowl and add the egg and egg yolks one at a time, mixing until combined after each addition. Add the vanilla. Scrape the sides of the bowl and stir in half of the dry ingredients on low speed. Add half of the milk and scrape the bowl again. Repeat this process with the remaining dry ingredients and milk. Fold in any unincorporated bits and divide the batter between the three pans. Bake in the preheated oven for about 20-22 minutes OR until a cake tester inserted into the center comes out clean. Allow to cool completely.

To prepare the custard:

  1. Pour the half and half into a heavy-bottomed saucepan over low heat and add the vanilla bean, scraping the insides into the liquid. Bring to a simmer and then turn the heat off and allow the vanilla to infuse into the liquid for 15 minutes. Be sure to stir occasionally.
  2. Meanwhile, vigorously whisk or beat the yolks with the sugar on medium speed until it lightens in color and becomes slightly fluffy. Add the cornstarch and stir to combine. 
  3. After 15 minutes of infusing the half and half, remove the vanilla bean and carefully pour about ¾ cup of the warm liquid into the egg mixture, whisking or mixing quickly all the while to prevent the eggs from curdling. Pour the egg mixture plus the ¾ cup of added liquid back into the saucepan with the remaining half and half. Whisk to combine and then turn the heat to medium-low. Keep stirring until the mixture comes to a low bubble and begins to thicken. Once thickened to a runny mayonnaise consistency, quickly remove from heat. Feel free to strain the mixture with a fine wire strainer as needed. Set aside in a heat-safe bowl and cover with a piece of plastic wrap to cool completely. The custard can be made a day or two in advance. 

To prepare the burnt sugar crunch:

  1. Liberally butter a half sheet pan with rimmed sides that is lined with a full sheet of foil.
  2. In a medium, heavy-bottomed saucepan combine the sugar and water over medium heat, stirring together occasionally until the sugar dissolves. Once the mixture gets hot enough it will begin to bubble. Increase the heat to medium-high and avoid stirring it any more. You can gently swirl the pan occasionally to keep the mixture from burning in one spot. Continue cooking over heat until the mixture turns amber colored, about 10 minutes. It may barely begin to smoke. Remove the pot from heat and carefully whisk in the baking soda quickly. Dump the mixture out onto the pan and barely spread it out with a spatula. Don’t overwork it though as this will deflate all the bubbles. Allow the mixture to cool completely prior to breaking and using in the custard. You’ll want to make the crunch within a day of processing the yogurt and keep it in a sealed bag as the crunch will absorb moisture from the air and get chewy/sticky over time.

To prepare the buttercream and assemble the cake:

  1. Prepare a double boiler. Place a small to medium-sized saucepan with an inch of water on the stove. The pot needs to be slightly smaller than the bowl of your stand mixer to ensure that the bottom of the bowl doesn’t touch the water in the pan. Clean the bowl of your stand mixer well to ensure no trace of fat or grease is in the bowl- this can prevent your egg whites from thickening. I like to squeeze the juice of a half of a lemon into the bowl and use a paper towel to wipe down the insides of the bowl as well as the whisk attachment. Once the bowl is clean, add the room temp egg whites and sugar to the bowl. Turn the burner on to medium heat and station yourself at the stove to stir the eggs regularly. Over the course of about 3-5 minutes, the sugar in the egg whites will dissolves. Once the mixture reaches about 160 degrees farenheit (or when you notice the sugar has dissolved in the eggs- you can carefully feel for this as well!), remove the bowl from the double boiler and place it on the mixer. Using the whisk attachment, whip the egg mixture on medium speed (I use 6 on my Kitchen Aid) for about 15 minutes or until the eggs have developed STIFF peaks. The bowl should be room temperature to the touch and glossy peaks should stand up on the end of the whisk when you scoop them out of the bowl. (Note: sometimes my mixer overheats and the warm eggs have a hard time standing up perfectly straight. Use your best judgment. If the bowl is cool and the eggs are standing up but the mixer is really hot it can make your whites droopy. But don’t underbeat! You frosting will not come together if so!) Scrape the whisk clean and then put the paddle attachment on the machine. Running on medium speed, add the butter 1 tablespoon at a time scraping the sides of the bowl as needed. Once the butter has all been added whip for an additional 3 minutes until the mixture has fluffed up. Here’s where things can get dicey: If your butter is too cold, you can end up with a curdled lumpy looking mixture in your bowl. You’ll know if it’s not right. Remove a cup of the mixture from your bowl and put it into another. Microwave that cup of liquid for about 15 seconds to carefully warm and then add it back to the mixer. Whip again to see if it comes together and repeat if it continues to look the same. If your mixture is runny and loose, it could be your meringue or butter was too warm. Place the entire bowl in the fridge to cool down for about 30 minutes and then rewhip. It should come together but repeat as needed. Once light and fluffy, add the vanilla and salt. Then, break off about half of the burnt sugar crunch and process it in a mini chopper or blender until it’s reduced to a sandy powder- avoid clumps! Add ¼ cup of the sandy powder to the buttercream and whip until combined. Feel free to add a tablespoon of cream as needed if the mixture is too thick. Frosting is best use immediately, so get started assembling! 
  2. When ready to assemble the cake, use a serrated knife to level the tops of the cakes. Place a small bit of buttercream on an 8” cake board or plate and then place your first layer of cake on top. Put about half of the buttercream into a piping bag fitted with a large round tip (alternatively you can use a quart-sized Ziploc with the end snipped off) and pipe a dam of frosting about 1/2” tall around the perimeter of the cake. Be sure the ends of the dam meet well so that your filling doesn’t squish out the sides of the cake. Spread half of the custard into the center of the dam and then top it all with a second layer of cake. Repeat this process and then use the remaining frosting to ice the cake. Decorate as preferred and enjoy! Cake is best served the day it is assembled and should be stored in the fridge. Allow the cake to come to rom temp before serving. 

Notes

  1. To be honest, Swiss meringue buttercream always feels like a lot of work for me, but I love finding use for all those extra egg whites. If you’re uncertain, you CAN do this cake with a traditional American buttercream too! Cream 2 cups of room temperature unsalted butter until pale and fluffy, about 4 minutes on medium speed. Add 1 cup of burnt sugar powder (made by processing the burnt sugar crunch!) and 4-1/2 cups powdered sugar. Add this slowly, on low speed, over the course of a minute. Scrape the sides of the bowl and add ¼ teaspoon of salt and a tablespoon of cream as needed to smooth it out. You can add additional powdered sugar to thicken it up or additional cream to thin it out. Enjoy!

Almond Toffee Cake

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

It’s been a long time since I’ve posted a layer cake which is weird kind of since we’re all about celebrations here. As the ever-wise Julia Child once said, “A party without a cake is just a meeting,” so let’s celebrate, shall we? I have a seriously yummy (and celebratory!) almond toffee cake to share with you today, and I can’t wait to dive in!

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

To be clear, we’re not celebrating anything super specific. Earlier this week I received some good(ish?) news about a project I’ve been working on. It wasn’t anything big,  just encouragement that I really needed. A friend and her family came over for dinner later that evening, and we decided the news was worth celebrating, not because I had reached any specific end goal but because I had endured long enough to see signs of breakthrough. Initially I thought it may be premature to ring the bells for just a glimpse of light at the end of the tunnel but I also know that sometimes we need to celebrate that fact that we’re still standing. So celebrate I did.

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

Life isn’t all just peak and valley moments. There’s plenty of opportunities for little victories in between, and I think if we don’t stop to acknowledge where we are we rob ourselves the opportunity to experience joy. To be proud of ourselves. To be grateful for how far we’ve come. A friend of mine recently shared a quote that I thought was fitting: “What a good day to be proud of all the progress I’ve made.” Isn’t that the truth? We’re always in progress, and that process is definitely worth celebrating.

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

So here’s a raised glass to you, your progress, and the shoulders you stood on to get where you are today. My hope is that you’re inching closer to victory every day, even if it feels like you’re moving at a snail’s pace. Don’t miss your opportunity to be proud of your successes, you perseverance, and everything in between. Now let’s pick up our forks and chew on this almond toffee cake. I promise you’re going to love it.

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

I love toffee. I love that something hard and crunchy can be intensely buttery and smooth all at the same time. Here, in this decadent star of a dessert, fluffy layers of vanilla cake sandwich a sweet chocolate frosting and bits of caramelized almond crunch. This cake has a really well-rounded flavor and texture to boot, so if you like a dessert that has it all you’ve come to the right place.

If’ you’ve never made toffee before, trust me when I say YOU CAN DO THIS. The process can be a little intimidating, but if you read through the instructions and prepare for the candy-ing process well you’ll be just fine. This almond toffee is ridiculously worth the effort, and with any luck you’ll have a little extra leftover to munch on while you frost your cake. I call that a win.

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

I’m sharing today’s recipe with my friends at Kerrygold. The butter flavor in the dessert is so prominent that using a premium butter was a must. With butter in both the cake layers, toffee, and frosting, this almond toffee cake is seriously buttery and the perfect treat to transition into this fall season with. After all, it’s always butter season, right? Many thanks to Kerrygold for sponsoring this post and celebrating with me. I hope you’ll count up your little victories in the coming weeks and take an opportunity to celebrate with this almond toffee cake. If you get a chance to try it, let me know what you think! Happy baking and tune in next week for another double header of recipes!!

If you like this almond toffee cake you should try:

Pecan Toffee Blondies

Espresso Toffee Chocolate Chips

Chocolate Caramel Crumble Cake

Milk Chocolate Chip Cake

 

Print

Almond Toffee Cake

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

This almond toffee cake features fluffy vanilla layers, a toffee crunch filling and a fudgy chocolate frosting!

  • Author: Kate Wood
  • Prep Time: 40
  • Cook Time: 30
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter
  • 13/4 cup (350 gm) sugar
  • 1 large egg plus 4 large egg yolks, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups (410 gm) cake flour
  • 1 tablespoons plus 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 11/4 (300 gm) cups whole milk, at room temperature

For the almond toffee:

  • 1 cup (230 gm) salted butter
  • ½ cup (100 gm) sugar
  • ½ cup (100 gm) brown sugar, packed
  • 1 cup roasted almonds, chopped

For the frosting:

  • 1 pound semisweet chocolate, chopped or in chips
  • 1/3 cup (70 gm) brown sugar
  • 2 cups (480 gm) heavy whipping cream
  • ¼ cup (55 gm) salted butter, at room temperature

Instructions

To make the cake:

  1. Preheat the oven to 350 degrees. Lightly grease 2 8” or 9” round cake pans and line the bottoms with a round of parchment paper.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 5 minutes. Scrape the sides of the bowl and add the egg and egg yolks one at a time, mixing until combined after each addition. Add the vanilla. Scrape the sides of the bowl and stir in half of the dry ingredients on low speed. Add half of the milk and scrape the bowl again. Repeat this process with the remaining dry ingredients and milk. Fold in any unincorporated bits and divide the batter between the two pans. Bake in the preheated oven for about 35-37 minutes or until a cake tester inserted into the center comes out clean. Allow to cool completely.

To prepare the almond toffee:

  1. Prepare a large rimmed sheet pan with a sheet of aluminum foil that is greased with butter. Set aside. In a medium-sized heavy bottomed saucepan melt the butter over medium-high heat. Add the sugars and stir until dissolved. Reduce the heat to medium low and cook, stirring constantly, until a candy thermometer reads a temperature of 300 degrees. Immediately remove the pan from the heat and stir in the almonds. Spread the mixture into a layer on the buttered foil and allow to cool completely.

To prepare the frosting:

  1. Pour the chopped chocolate/chips into a large mixing bowl. In a saucepan over medium heat, warm the cream and brown sugar together until the milk is almost starting to bubble around the edges and the sugar is dissolved. Pour the cream over top of the chocolate and cover the bowl with a sheet of plastic wrap. Allow to rest 5 minutes and then whisk to combine into a smooth and thick chocolate mixture. Stir in the butter and allow the mixture to set. I like to put the whole bowl into the fridge and stir it every 10 minutes until the mixture is a thick, fudge-like consistency. Once it’s thick enough to spread, remove from the fridge and prepare to frost your cake! If you happen to over-chill your ganache, just heat it barely in the microwave until it’s loosened up. Re-whisk and allow it to thicken up again if needed.

To assemble the cake:

  1. Level the tops of the cakes with a serrated knife. Line a cake stand or serving plate with a cardboard cake round and spread a little of the ganache frosting into the center of the board. Place your first cake layer in the center and spread about 1/3-1/2 cup ganache on top. Smooth and sprinkle the crumbled toffee on top. Dollop a few small dots of ganache on top of the toffee and press the next cake layer down on top. Smooth more ganache on top and spread it all over the cake. You can place your cake in the fridge to set up. Sprinkle the top of the cake with more toffee and serve with additional chopped toffee. Store the cake covered in plastic wrap and keep the toffee tightly sealed. Cake is best enjoyed within two to three days.

Milk Chocolate Chip Cake

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

We’ve got a lot to talk about today. Not only are we cruising on through #monthofchocolate with another rich treat, but we’re also partying over the 3-year anniversary of this blog! There’s no better way to celebrate life’s big stuff than with cake, so today I’ve got a milk chocolate chip cake to throw your way. You’re going to love it.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

To be honest, I’m not sure I expected this blog to last 3 years. When Wood & Spoon blog went live in February of 2016, I knew it was the right thing for that season of my life, but I had no idea what the future looked like. I was so covered up in fear and timidity that I forgot to have foresight for the coming years. In retrospect, not having a specific vision kinda forced me to dive into things I normally would not have. I tried some different things, experimented with new writing, baking, and photography styles, and put myself out there for jobs and opportunities that came my way because every open door seemed like it could be the right fit. The first 3 years of this site was made up of a ton of learning and mistrial, and I’m extremely thankful for that.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

As uncertain as the past was, the future is even more so. I’ve reached a point where I don’t really want to walk through every single door that opens up for me. I’d like to be able to pick and choose opportunities based on what suits my family and lifestyle as it stands each day, and I want to reach for a few really great opportunities as opposed to every tiny okay one. Part of what I’ve learned in the past 3 years is that it’s okay to say no to some of the good things that come our way, particularly when you’re holding out for something great. Self-doubt kept me from fully embracing some of the goals and dreams that I had for some time, but 3 years of hoofing it on this site has given me a snapshot of what I’m capable of and the value that my time and energy has.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

This all goes to say that I have no idea what this next year will look like. You can certainly count on more recipes, more incoherent baking banter, and more cute babies, but my hope is that you’ll see a lot of new stuff too. I recently had a woman ask me how my website was doing, and I told her that I was enjoying it but that it was a work in progress. Her response was, “We’re all a work in progress. Surely you can be excited that you haven’t accomplished all you’re going to in your lifetime! You story isn’t over yet.” This comment made me smile all over, because I know she’s right. Every sentence and chapter of our story is significant and holds a million things that we can treasure and thrive in. It’s a gift to be a work in progress, and I’m happy to be one here.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

This milk chocolate chip cake is easily a new favorite of mine. My favorite cake on this site has long been the white chocolate cake that I shared here moons ago. Now, this milk chocolate chip cake has a sneaky lead, and once I tell you all about it, I think you’ll agree. The cake in this dessert is fluffy, egg white-based layers speckled with chocolate chips. The beaten egg whites in the batter keep the layers delicate and soft, while the mini chocolate chips add flavor and texture.  Although the cake is fab, the filling is equally delicious. I used some ganache know-how to whip up a milk chocolate ganache. It stays soft and truffle-like at room temperature and adds some serious richness to this cake. This recipe yields just enough ganache to appropriately fill the cake, but even so, I couldn’t help sneaking a few nibbles.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

The star of this cake, without question, is the frosting. This is a whipped milk chocolate frosting, and it is the BOMB. It may have been the pregnancy hormones talking, but this frosting tasted seriously similar to a Wendy’s Frosty, and that is in no way disappointing to me. It’s creamy, mild in flavor, and perfectly sweetened, and while Frosties may have little appeal to you, I can promise that this buttercream will not disappoint. It’s awesome.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

I decided to stack this little cake into a super-tall 6” layer cake, but you can easily whip this up in 8” or 9” pans. Keep in mind that your baking time will differ depending on the pan you prepare it in, so just bake your layers until they have started to turn golden and a cake tester inserted comes out clean. Just take care to not overtake it as white cakes tend to dry out a bit faster than cakes with egg yolks in them.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

Thank you for spending your time and ingredients on this site. The readers of these pages have made this such a rewarding experience, and I have loved getting to connect with some of you all over the past few years. I look forward to loads more in year 4 and can’t wait to see where we are in February of 2020. In the meantime, give this milk chocolate chip cake a try and let me know what you think. Happy baking, friends!

If you like this milk chocolate chip cake you should check out:

Peanut Butter Chocolate Cheesecake

Chocolate Chip Bundt Cake

Chocolate Caramel Crumble Cake

Cream Cheese Chocolate Chip Biscuits

 

Print

Milk Chocolate Chip Cake

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

This milk chocolate chip cake is a fluffy white cake with mini chocolate chips, a milk chocolate ganache filling, and a whipped milk chocolate frosting. Creamy, decadent, and seriously delicious!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 1 Cake 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • ¾ cup egg whites (I use ones directly from the carton), at room temp
  • 1 cup (230 gm) unsalted butter, at room temp
  • 11/2 cups (300 gm) sugar
  • 3 cups plus one tablespoon (400 gm) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) milk
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips

For the ganache:

  • 4 ounces chopped milk chocolate
  • 2 ounces heavy cream
  • pinch of salt

For the frosting:

  • 6 ounces milk chocolate, gently melted
  • 11/2 cups (345 gm) unsalted butter, at room temperature
  • 4 cups (460 gm) powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 5 tablespoons of heavy cream or milk

Instructions

To prepare the cake layers:

  1. Preheat the oven to 350 degrees and prep your pans by greasing them and lining the bottoms with rounds of parchment paper. You can bake this recipe in three 6” pans or two 8 or 9” pans.
  2. In the clean bowl of a stand mixer or a large mixing bowl, beat the egg whites on medium-high speed until stiff peaks form. Set aside in another bowl while you continue prepping the cake.
  3. In the same stand mixer bowl you whipped the egg whites in, cream the butter and sugar for 2 minutes. Scrape the sides of the bowl. Combine 3 cups of the flour, baking powder, and salt and add half of this mixture to the butter mixture. Stir on low to almost combine and then add half of the milk and the vanilla. Stir to combine and then add the remaining half of the dry ingredients followed by the remaining half of the milk. Once almost combined add the mini chocolate chips and fold in. Use a rubber spatula to gently fold in the egg whites being careful not to overwork the batter. Divide equally among your pans and bake in the oven- about 28 minutes for three 6” pans of 25 minutes for two 8” pans. Bake until a toothpick inserted comes out clean, but be careful to not overbake! The tops will be golden and set when the cakes are done. Set aside to cool completely before assembling the cake.

To prepare the ganache:

  1. Place the milk chocolate in a small mixing bowl and gently heat the cream in the microwave or on the stove until just barely bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for about 3 minutes. Remove the plastic wrap after 3 minutes and use a whisk to combine until smooth. Set aside to cool while you make your frosting.

To prepare the frosting:

  1. In a large bowl or the bowl of a stand mixer, cream the butter on medium speed for two minutes. Scrape the sides of the bowl and add the powdered sugar, beating on medium for another minute and a half. Add the salt, vanilla, and cream and beat to combine for 30 seconds. Fold in the melted (but not hot!) chocolate quickly until incorporated. If your chocolate was too hot and the mixture seems too thin and loose, you can place it in the fridge to firm up a bit or add a smidge of powdered sugar.

To assemble the cake:

  1. Use a serrated knife to cut the domes off the tops of the cake. Tops of the cake should be flat prior to assembling. Place a bit of frosting on you plate or cake board that you wish to frost your cake on and set your first layer on top. Use an offset spatula to spread a hefty dollop of frosting on top of the first layer. Fill a piping bag or a quart sized plastic bag with some of the frosting and pipe a circle border/dam around the perimeter of the frosting cake top. Make sure it is about ½” tall so that your ganache will stay inside the dam. Spread just enough ganache inside the dam, but not too much so that the ganache overflows the top of the dam. Place the next layer on top and repeat this process until your cake layers have been used up. Use the remaining frosting to frost your cake as desired. Cake is should be stored covered tightly with plastic wrap and is best eaten within 2 days of making.

Notes

  1. You can use fresh egg whites here if you’d like!
  2. If you opt to bake 6” cake layers, take care to not overbake the cake. If you’re worried about the cake being dry, simply cut the domes off the tops of the cakes and use a basting brush to “paint” milk on top of the flat cake. The milk won’t change the flavor of the cake but will help it to moisten up again.

Honey Cake with Figs and Whipped Cream Cheese

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

The other day, my mom and I were talking about this blog and how things had been going. She mentioned that she had noticed there hadn’t been as much narrative  attached to the recipes, and after some consideration, I realized she was right. You see, from day one this site has not existed merely to fill bowls and spoons with calorie-packed cakes and frosting-swirled treats. I wanted Wood and Spoon to be a place where people could come to nourish their bellies but also their hearts too. It’s safe to say that this blog will never have the easiest recipes, the best shortcuts, or be regarded as the premier resource for baking how-to’s, but I’ll be damned if you leave these pages feeling anything less than encouraged and inspired to create in your own homes. In our weird sort of internet kind of way, I want us to be friends and to engage with stories and food in a way that will impact you in your own world. Does that make sense?

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

I guess what I’m trying to say is that we can be transparent here. We can share cookies and recipes, but moreso than that, I want us t0 share words and memories like two friends would over cups of coffee at the kitchen counter. I want to invite you into my world, my kitchen, in hopes that you feel the freedom to do the same in your own circles. If you leave this site with an idea to create and the gumption to love the ones around you via food, well, my job is done.

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

So for the sake of transparency, I want to talk about joy. I heard someone recently say that joy is the unicorn of emotions. It’s hard to capture it, to feel it all the time, or to understand what it’s all about, but when you see it, you know what you’ve witnessed. Joy has been the elusive theme of my life for a few months now, and I constantly find myself on the hunt- looking for it around each corner, trying to figure out how to bottle up that magic for myself. 

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

I see joy on the faces of my toddlers as they race around our yard and dance about our living room. I witness it in airports as families welcome home long-awaited brothers and sisters. I feel it in church, in the the crescendo of a good song, and even sometimes in the confines of my kitchen, that little sanctuary where, every once in a while, I capture a memory of someone I love through a single bite of food.

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

Joy eludes me when I lose touch with my willingness to receive it. I tend to put my head down and rush from task to task, deadline to deadline, constantly existing in the process but never really looking up long enough to enjoy it. This way of life buries me, and it’s not until I look up to catch a breath that I realize what I’ve been missing.

So that has been me these past few months. This site and the stories we share are hugely important to me, but I needed to slow down into some weeks of saying “YES!” to other things. For all the times I said “No” to testing recipes, editing photos, or checking my email for the millionth time, I said “Yes” to something I needed more. I said “Yes” to my children and to later dinnertimes, to popsicles in the backyard and dreaming about the future with my husband. I said “Yes” to some things that make me really joyful.

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

One of the recipes I did take time to love on is this honey cake with figs and whipped cream cheese. Every year, like clockwork, my father-in-law’s fig tree produces a bounty of fruit that is so beautiful, it’s almost a travesty that the harvest is so short. After last year’s honey mascarpone tart, I knew I wanted to capture that summer essence in a beautiful and simple cake. This honey cake with figs and whipped cream cheese is what I came up with, and I think you’re going to like it.

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

For starters, we’ve got a single layer cake, rich and heavy from the addition of honey. To lighten it up, a cream cheese whipped cream, barely tangy and totally cloud-like, goes on top and is adorned with some over-the-top toppings. Juicy figs are sliced and sprinkled on with candied walnuts and a drizzle of honey to finish off this summertime stunner. Truly, this honey cake with figs and whipped cream cheese is as yummy as it is beautiful.

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

I’ll spare you the details on how to make this cake and will instead give you some tips for success here. First, be sure to assemble the cake with its toppings just before serving. While the cream cheese does help make the whipped cream more stable, it still will eventually fall and become watery. In addition, the figs will release juices once cut and coated with sugar, so if you want to avoid a sticky mess, be sure to assemble close to consumption time. For a more honey-forward cake, you can sub some of the sugar out for additional honey, but keep in mind that this substitution will change the texture of the cake. See the notes section of the recipe for more on that. Finally, do not skip the nuts here. This barely-sweet cake benefits from the texture and flavor that the sweet morsels of walnuts provide, so much so that one could argue they are the real hero here.

With that being said, I want to introduce you to a new friend that you’ll be seeing on the pages of this blog over the next year: Diamond of California Nuts! I am thrilled to have partnered with my long-time go-to, and over the coming year we are going to create some seriously delicious things with these nutty beauties. Please welcome them into your own kitchens, and thank you in advance for supporting the brands that makes the magic on this site possible. Happy baking to you all!

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

If you like this honey cake with figs and whipped cream cheese you should check out:

Pistachio Honey Bars

Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

Honey Nut Biscuits

Honey Salted Almond Ice Cream

Strawberry Fig Pop-Tarts

 

Print

Honey Cake with Figs and Whipped Cream Cheese

Honey Cake with Figs and Whipped Cream Cheese by Wood and Spoon. This is a single layer round honey cake topped with a cream cheese flavored stable whipped cream, fresh figs and candied Diamond walnuts. An extra drizzle of honey rounds out this simple yet elegant summer and fall recipe. Enjoy this seasonal treat recipe by Kate Wood on thewoodandspoon.com

This honey cake with figs and whipped cream cheese is a simple summer cake topped with candied walnuts, tangy whipped cream, and sweet fruit. 

  • Author: Kate Wood
  • Prep Time: 40
  • Cook Time: 40
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the cake (Adapted from Vintage Cakes by Julie Richardson):

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • ½ cup (170 gm) honey
  • 1 cup (200 gm) sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 2 cups (280 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup (120 gm) buttermilk, at room temperature

For the whipped cream:

  • 6 ounces cream cheese, at room temperature
  • ½ cup (60 gm) confectioner’s sugar
  • 11/2 cups (360 gm) heavy whipping cream
  • 2 tablespoons buttermilk (optional)

For the candied walnuts:

  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla
  • 1/4 cup brown sugar sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 cup chopped walnuts

For the topping:

  • Figs, or another chopped fruit of your choice
  • Extra honey for drizzling
  • Candied Walnuts

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and grease the bottom of a light-colored 9” (springform would work here as well) pan, lining the bottom with a round of parchment paper. In a large bowl or the bowl of a stand mixer, cream together the butter, honey, sugar, and vanilla extract. Start on low speed to combine and then increase to medium-high (I use 6 on my mixer) for 6 minutes, or until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time, stirring on low after each addition to combine. Scrape the sides of the bowl. In a small bowl, stir to combine the flour, baking powder, and salt. Add half of the dry ingredients to the butter and honey mixture, stirring on low to almost combine. Scrape the sides of the bowl, stir in the buttermilk, and then add the remaining dry ingredients, stirring only until incorporated. Spread the batter into the prepared pan and baking in the preheated oven for about 40 minutes or until a toothpick inserted just barely comes out clean. Allow to cool completely before topping with the whipped cream, figs, and walnuts. You can also drizzle additional honey as desired. Serve immediately.

To prepare the whipped cream:

  1. In a large bowl, beat the cream cheese and sugar until smooth. Slowly drizzle in the whipping cream a tablespoon at a time until it is all incorporated. Scrape the sides of the bowl as needed. Increase the speed on your mixer and whip on medium-high speed until stiff peaks form. Give the mixture a taste- if you would prefer it to be a little bit tangier, add in about 2 tablespoons of buttermilk. This will thin the mixture out a bit but will add yummy flavor. Spread on top of the cake and serve immediately!

To prepare the walnuts:

  1. Combine the butter, vanilla, sugar, cinnamon, and salt in a medium, non-stick over medium heat until the butter has melted. Add the nuts and stir regularly using a rubber spatula until the nuts have toasted and the sugar has begun to melt, about 5 minutes. Remove from heat and spread out the nuts to cool on a sheet of parchment paper.

Notes

  1. For a more honey-forward tasting cake you can use 2/3 cup of honey and only ¾ cup of sugar in the cake. This will yield a more heavy, dense feeling cake, but the honey flavor is more prominent. I like to use the original recipe and then drizzle extra honey on additional pieces as desired.
  2. Dark colored pans will brown this cake a ton! I prefer to use a light-colored pan, but both will work.

This post is sponsored by Diamond of California Nuts. Thank you for supporting brands that make Wood & Spoon possible!

Black and White Cake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

White Chocolate Cake

Chocolate Caramel Crumble Cake

Raspberry Streusel Cake

Chocolate Chip Bundt Cake

Chocolate Budino

Chocolate Cake

 

Print

Black and White Cake

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

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

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

Ingredients

For the cake:

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

 

For the blackberry ganache:

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

For the vanilla bean frosting:

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

Instructions

To prepare the cake (Adapted from Rosie Alyea):

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

 

To prepare the ganache:

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

 

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

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

 

To assemble the cake:

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

Marbled Sugar Cookies

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

This past week was  good for my soul. Going back home to Florida is beautiful in and of itself, but the glorious addition of Christmas spirit and celebration made my time there extra cozy. Something about being back in my parent’s house is comforting, and the familiarity of those rooms and the faces I see in them fills me with loads of nostalgia. It feels good to be welcomed back and to know that I am known there.

We spent the week wrangling the babies and carting them to see old friends. My mom and I made the trek with Aimee to Disney World (because if you go to Florida without visiting Mickey, did you really go to Florida?), and oh man, does my girl love her some theme parks. Although she’s already been to Disney a number of times, the Magic Kingdom never fails to bring the magic. I love to watch her take it all in like that.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

Christmas was not without the usual annual traditions. Mimi made her famous sugar cookies , and I pretty much destroyed my weight in butter and flour. On Christmas morning, we took our time opening gifts, ooh-ing and ahh-ing over the package’s contents, and even though it takes my family FOREVER to open gifts, I love that everyone takes time to appreciate the items they received and the people who gave them. That much gratitude feels good. I think I need to practice it more often.Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

The moral of the story is that I never get too old for home. A few moments at home make me feel like a kid again- a little less hung up on the stuff that the adult me usually has to worry about. Ending the year happy, hopeful, and refreshed for the coming year is a good way to be, and I’m grateful my parents afforded me that chance. And speaking of ending the year on a good note…

Let’s talk about these marbled sugar cookies.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

Do you have plans for New Year’s Eve yet? If not, I would argue that now is that time to make some. These marbled sugar cookies are every bit as festive and sassy as any respectful NYE bash deserves, so if you’ve been waiting for the perfect party theme to come to you, consider it done. These marbled sugar cookies are the perfect treat to ring in the new year.

If you already have a favorite cutout sugar cookie recipe, you can use that here! The magic is in the glaze which, with a little help, gets swirled into a monochromatic pool of sugar that will make your average sugar cookie look anything but. Making marbled sugar cookies is simple and requires very little time and ingredients, so you’ve got more time for popping bottles and prepping for your midnight kiss.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.comTo make the glaze, we combine powdered sugar, vanilla, and milk in a large bowl, whisking until a thick glaze forms. To test viscosity, run your whisk or a knife through the bowl of the glaze. The mixture should slowly move back together until you can’t see any trace of the whisk any longer, a process that should take about 6-8 seconds. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.

Next, separate the icing into three different bowls. For a traditional monochromatic marble, use gel food coloring to color one bowl of icing black, one bowl a light grey, and one bowl white. If you know you’d prefer cookies that are primarily one color (I prefer a predominantly white cookie) make sure you keep the majority of your glaze that color. Pour a good bit of white glaze into a separate shallow bowl and drizzle with just a smidge of your two other colors, like in the photo below. You can use a toothpick or knife to swirl it a little, but keep in mind that as you dip your cookies into the glaze the mixture will stir a bit on its own.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

When you’re ready to begin icing your cookies, dip the tops of your baked and cooled sugar cookies straight into the glaze. I try to only cover the tops of the cookies. Pull each cookie straight out and flip it over carefully to see how your glaze looks. If it’s not as marbled as you would prefer, you can tilt the cookies side to side to get a little extra swirl action. Otherwise, place the finished cookie on a cooling rack or sheet of waxed paper to dry!

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

You’ll repeat this process with the remaining cookies. If you start to run out of icing in your dip bowl or if it gets a bit too swirled, just add more of your reserved glaze to the pot and resume the cookie making! I like to make a diverse bunch by changing the concentration of each icing glaze color. I find I prefer a cookie with lots of white and deep streaks of black.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

These marbled sugar cookies are mega festive and perfect for any casual or black tie New Year’s Eve affair. Give them a try and let me know what you think! Happy baking, happy new year, and happy everything else to you and yours. I’m looking forward to baking with you in the coming year. 

If you like these marbled sugar cookies, be sure to check out:

Painted Sugar Cookies

Gold-Splatted Lavender Vanilla Bean Cookies

Soft Frosted Sugar Cookies

Raspberry Lemon Linzer Cookies

Funfetti Cookies

 

Print

Marbled Sugar Cookies

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

These marbled sugar cookies are decorated to look like stone and make a festive addition to parties!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 36 1x
Scale

Ingredients

For the cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 sticks unsalted butter, cold and cut into small pieces
  • 1 egg
  • 11/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)

For the glaze:

  • 3 cups powdered sugar
  • 36 tablespoons of whole milk or heavy cream
  • 1 teaspoon almond extract, vanilla extract, or bakery emulsion
  • Gel food coloring in desired colors (I used black)

Instructions

To prepare the cookies:

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients and set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
  4. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
  5. Place shapes on a baking sheet and freeze briefly for about 5 minutes.
  6. Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

To prepare the icing:

  1. Sift or whisk powdered sugar to remove lumps.
  2. Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
  3. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

To glaze the cookies:

  1. Divide the glaze into three bowls. Add gel food coloring to one of the bowls a single drop at a time. It is important to not add too much as it is easier to darken the glaze than it is to lighten it. I keep one bowl of glaze white and dye the other two bowls grey and black.
  2. Pour a small bit of white glaze into the bottom of a bowl just big enough for your cookies. Drizzle a small bit of grey, black, or both glazes and barely swirl with a toothpick or knife. Carefully dip the tops of the cookies into the glaze and allow any excess to drip off. You can further “marble” the cookies by tilting them side to side. Place the cookies on a cooling rack or wax paper and allow to set completely. It will take about 4-6 hours for the glaze to set up completely. Be sure that they are completely dry before storing in a tupperware or cookie box!

Notes

Read the blog post for more tips on icing these cookies!

Cookie recipe adapted from Bridget

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

After today, you and I will have very few secrets. The recipe I’m sharing this morning is nearest and dearest to my heart and is one that I’ve been savoring for years- my Mimi’s frosted sugar cookies. 

Every Christmas, for as long as I can remember, my Mimi would make these frosted sugar cookies. Sometimes I’d join her at the counter to watch her roll out dough. Tediously, she’d flour her surface, then the rolling pin. I’d tinker with her copper cookie cutters while she trimmed the dough and placed the shapes on cookie sheets. While the kitchen warmed from the heat of the oven and the scent of butter and vanilla, I’d pick at remnants of dough, nibbling on whatever was stuck to the beaters and the bowl. 

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

We’d then gather around the table, some of us eagerly and others by the hair, as racks of bare cookies were placed in front of us. Bowls of  green, red, yellow, and white frosting came next, and we’d all dive in with our butter knives to begin frosting. The thirty minutes that followed is a blur of sprinkles and licked fingers, and by the time all of the cookies were frosted, the icing was gone, having been replaced with full bellies and stained hands. We’d nibble on cookies from the freezer for weeks, each one a savoring of the Christmas season and our time together.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

Now, as an adult, I make these frosted sugar cookies for my own family. I think about the time and the effort it takes, and I remember the years when no one wanted to frost cookies because we were all so involved in our own thing. Still, every year, Mimi made cookies, and I have to believe it had less to do with her sweet tooth and more to do with a desire to create something meaningful for her family. That small act, the baking and frosting of cookies, somehow became apart of our Christmas season, and it’s all because of Mimi.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

What is the sum of the small acts of love that we share with others? I wonder if, when we get to the later years of our lives, we’ll be able to look back on those tiny things and recognize the difference they made in our families. Will we recall something simple, like a recipe for frosted sugar cookies, and be able to recognize the joy it inspired in the lives around us? Is it possible to pinpoint all of the gold in our story and trace it back to the small, humble seeds that it blossomed from?

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

To the mothers and fathers and Mimis and neighbors who sew into the lives of the people around you, I want you to know that it makes a difference. Your effort, particularly at this time of year, means something and has the potential to deeply impact lives when done so from a spirit of love. Small acts, like a batch of cookies and a few moments around the table, can mark someone so profoundly that, years later, they are moved to tears from the overwhelming sense of love and gratitude that those moments offered their lives. I take comfort in knowing that small daily acts for my own children may slowly be filling their little tanks with love. Maybe it’s the small things that culminate to a life overflowing with abundance. 

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

You may already have a favorite Christmas cookie, but if you don’t, I invite you to being enjoying these frosted sugar cookies with your own family. While not perfect or the prettiest or frilliest or most impressive, these frosted sugar cookies are delicious, and will be a recipe that your people won’t be able to keep their hands off of. Promise.

To make them, we start with the dough. Butter and sugar are creamed together before eggs, vanilla, and the dry ingredients are added. Once the dough comes together, simply wrap it in plastic wrap and chill to help the dough roll out nicely. When you’re ready to bake the cookies, use a floured rolling pin to smooth the dough into a 1/8-1/4″ thick slab on a floured work surface and begin to cut out shapes with medium-sized cookie cutters. When your sheet pan is full, place it in the oven until the cookies are barely puffed and set around the edges.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

This recipe for frosted sugar cookies makes a boatload- nearly 4 dozen. You’ll want an army of friends to help you frost them, so invite all of your favorites over to get the job done. The frosting for these cookies is similar to a buttercream and is the perfect match to the soft and tangy cookies. I use gel food coloring to dye the icing and work at frosting them with a simple butter knife, but you can use whatever tools suit you best. Just have a blast while making them, okay?

I’m sharing this recipe today along with some of my other blogger friends who love cookies! Check out the links below for the other ladies involved in this #cookieswapparty . Give these frosted sugar cookies a shot this holiday season and love your people in the process. I think the goodness we share counts for double this time of year, so be generous with your heart. Love to you all and happy baking!

Madeline Hall – Snowflake Chocolate Sugar Cookies

Katherine in Brooklyn – Cranberry Jam Linzer Cookies
lyndsey eden – Orange Zest and Almond Chocolate Shortbread Cookies
Conscious Eating with Rui – Snickerdoodle Mexican Wedding Cookies
Nommable – Nutmeg Nutella Rice Krispies

The Foodwright – Peanut Butter Cup Thumbprints
Wood and Spoon – Soft Frosted Sugar Cookies
Pumpkin & Peanut Butter – Gluten Free Gingerdoodle Blondies
Seek Satiation – Cinnamon Chocolate Dipped Shortbread
This Brown Kitchen – Chocolate Holiday Nankhatai Cookies
Bappy Girl – Strawberry and Blueberry Meringues
The Table of Contents – Sesame Almond Ginger Lace Cookies
Gracepcheng – Vegan Chocolate Chip Cookies

Jenna Hazel – Soft Vegan Gingerbread Cookies

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

If you like these frosted sugar cookies, be sure to check out:

Lavender Vanilla Bean Cookies with Gold Splatter Tutorial

Painted Sugar Cookies

Brown Sugar Shortbread Cookies

Funfetti Cookies

Trail Mix Cookies 

Candied Walnut Chocolate Chip Cookies

 

Print

Soft Frosted Sugar Cookies

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

These soft frosted sugar cookies are light and fluffy, perfect for cutout holiday cookies. The frosting is a creamy buttercream that can be spread and sprinkled!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 36 1x
Scale

Ingredients

For the cookies:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 2 cups (400 gm) sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 5 cups (650 gm) flour
  • 11/2 teaspoons cream of tartar
  • 11/2 teaspoons baking soda
  • Pinch of salt

 

For the frosting:

  • 6 tablespoons (85 gm) unsalted butter
  • 1 pound confectioner’s sugar
  • 1 large pasteurized egg
  • 11/2 teaspoons vanilla extract
  • Pinch of salt
  • Milk

Instructions

To prepare the cookies:

  1. In the bowl of a stand mixer or a large mixing bowl, combine the butter and sugar, creaming on medium speed until the mixture is light and fluffy, about 2 minutes. Add the eggs, vanilla, and milk, and stir to combine for an additional 30 seconds. Scrape the sides of the bowl.
  2. In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix slowly until well incorporated. Scrape the sides of the bowl as needed.
  3. Divide the dough into two flat rounds and wrap in plastic wrap. Chill in the fridge for at least 1 hour or up to 3 days.
  4. When ready to bake, preheat the oven to 350 degrees and prepare two pans by lining them with a sheet of parchment paper or silicone baking mats. Generously flour a work surface and roll one round of dough out to 1/8-1/4” thick using a floured rolling pin. Use medium-sized cookie cutters to cut out shapes of dough and place them 2” apart on the prepared pans. Place the whole pan in the freezer for 5 minutes (or fridge for 10) to set the shaped dough and then bake in the oven for about 10 minutes, or until the edges of the cookies are well-set. Allow to cool on the pan briefly and then remove to a cooling rack to cool completely. Repeat this process with the remaining dough. Try not to get the dough too-floured or overworked as this can change the texture of the cookies. If your dough gets too warm or sticky, place back in the fridge to chill a bit.

 

To prepare the frosting:

  1. In a large bowl, combine the butter, sugar, egg, vanilla, and salt, mixing until well combined. Add milk by the tablespoon until the frosting is thick but smooth, similar to the consistency of a thick cake buttercream. Use gel food coloring to dye the frosting and a knife to spread the frosting on the cookie. Enjoy!

Notes

  • Parchment paper isn’t necessary but helps the cookies keep their shape.
  • Pasteurized eggs are key for enjoying this frosting safely! Admittedly, I’ve prepared the frosting without pasteurized eggs a million times without any “trouble,” but to be food safe, you’ll want to get them anyways.
  • The frosting recipe makes a modest amount. If you want to have generously frosted cookies or quite a bit of extra to play with, double to recipe to be safe.

 

Smash Cake Tutorial and George’s First Birthday!

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Pink Floral Cake.

Hi friends and happy Thursday! I have something a little out of the ordinary for you all today but I have a feeling you crazy cake lovers are gonna go nuts for it. It’s a smash cake tutorial! If there are little ones in your life that you want to celebrate well, or if you just really want to dig into a cutesy mini cake all on your own, today’s tutorial is just perfect for you.

A few weeks ago, we celebrated baby George’s first birthday. The year that has passed since his birth was one of my favorites yet, and it seemed only right that we celebrate this little buddy the best that we could. We hosted a gathering of friends and family at our  home, complete with cake, corn hole, and birthday crowns. The weather was just right and many of our friends showed up, kids in tow, for what ended up being a giant, outdoor free-for-all for more than 30 kids. Seriously, I think my friends could re-populate the nation if need be. The kids ran and threw balls, played in the mud and munched on cookies while the parentals sipped cocktails and chatted. We all know first birthday parties are really just an excuse for moms to throw a celebration, but I’d say it was a success. Luckily, my friend Meghan was there to capture the day, so I get to share some images with you guys! Check it out:

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Balloon arch made from tutorial on the house that lars built. White balloons inspiration.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Balloon arch.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Honey basil margaritas boozer cocktails.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Piñata

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com PInata

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Piñata

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Felt Crown.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Watercolor painted sugar cookies, red and polka dot black and white.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

There were a ton of fun blog recipes and DIYs that made this day personalized and delicious. You might recall the painted sugar cookies from a tutorial that I shared last year. The cocktails were honey basil margaritas, another blog favorite, that were a sweet and sour way to cool off from the warm summer air. The cake was a certain raspberry streusel cake that we all know and love, and even the ice cream, coffee cookie dough, was a no-churn recipe that I shared with you all a few weeks ago.

My mom and I made the balloon arch following a tutorial that I found on the fabulous blog, The House that Lars Built. It was a process, but a ton of fun to make and I think it really added something special. The piñata was also homemade and was similar to one that I made for Aimee’s first birthday party following a fun DIY that I found on 100 Layer Cakelet blog. If you have any ideas for future DIYS, I’d love to hear about them! These are certainly some fun ones you should consider adding to your next occasion. 

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

And what’s a birthday without a layer cake and candles? It would be a shame if I threw my kids a party without making cake, right? I made one large cake for our party guests and one (slightly larger than normal) smash cake for George to dig in to. Since the party, I’ve had several people ask me about making smash cakes for their own littles and I thought this might be a good opportunity to share some DIY decorating ideas with you all. I’ve prepared a few simple cakes that will hopefully inspire you to make mini cakes of your own next time you are celebrating a special little gal or guy. Let’s get started!

To begin, you’ll need:

-A few small cake layers. I prefer to use 6″ cake layers, but you can certainly use a 4″ or 5″ pan as well. I use these pans to bake 3 layers. You can use any of your favorite recipes, but if you want a sure thing, try halving this chocolate or this vanilla cake recipe. Perfect every time. If you use smaller pans or bake few layers, be sure to not overfill your pans as this can cause underbaked cakes and messy oven spills.

-3 to 4 cups of frosting.  I used a plain vanilla frosting for these cakes, but adjust as desired.

-A 6″ cake board. Cake boards aren’t necessary but certainly make decorating and transporting the cake a bit easier. You can just barely see the cake board in all of my photos. 

-A cake turntable. Again, this isn’t necessary but certainly makes frosting your cake a TON easier. Consider investing in one of the inexpensive models or jump to the big leagues with something like this.

An offset spatula. It’s less than $6 and will make your life so much easier. If you’re currently frosting cakes with a knife or a bowl scraper, just buy one of these, ok?

 

Flower Smash Cake

I always say, when in doubt, just throw some flowers on it. Decorating with flowers and greenery can take a plain frosted smash cake to a sweetly styled work of art. I typically like to use flowers that I can find at my local store or florist, but there are tons of ways to put a little nature on your cake. If you’re unsure about using fresh blooms on your cake, take some time to practice with silk flowers and greenery like I did in the following photos. 

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Pink Floral Cake.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Pink Floral Cake.

Before styling your florals, frost and chill your cake as desired. Here, I’ve used 3 thin 6″ vanilla cake layers coated with a vanilla cream cheese buttercream. You can half this cake and frosting recipe to yield enough for your mini smash cake. Coat the outside of the cake in a thin layer of frosting so that a bit of the cake edges show. Chill the cake briefly in the fridge to allow the frosting to set up slightly and then begin arranging! I like to use a variety of blooms, leaves, and twigs in different shapes and shades, but you can use any variety you like. Start by adding some flat leaves, twigs, or stems to the top of the cake and then arrange one or two larger blooms on top. Fill in any unsightly gaps with smaller flowers, berries, or filler.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com Eucalyptus greenery cake topper.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

For George’s birthday cake, I knew I wanted to use natural elements as decoration but I didn’t want the cake to be too feminine. As an alternative to flowers, I used some greenery and stems from my neighbor’s garden. To achieve a similar effect, you can purchase eucalyptus, olive leaves, or other green filler from your florist and arrange it in a minimalistic fashion on top of your cake. Get creative and know that practice makes perfect! The more you work with florals, the more comfortable you’ll get with arranging them on your layer cakes.

 

Stenciled Sprinkle Smash Cake

You can decorate your smash cake with a word or a number in less than 5 minutes and with minimal effort. Simply print out a word or number on a sheet of computer paper. The number should be slightly smaller than the size of your cake. Use an X-Acto knife or scissors to cut out your shape and create a stencil. Center the stencil on top of the slightly chilled cake and sprinkle small nonpariels on top to fill it in. Be sure not to get too many sprinkles outside of the stencil our you’ll be picking them off your cake! Press down lightly to adhere the sprinkles to the cake and remove the stencil. You can use a careful hand or a pair of tweezers to pick off any rogue sprinkles. 

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

I like to use nonpariels, but if you have a different variety of small sprinkles that you’d like to use, feel free! You could also sprinkle on small candies, cocoa powder, or finely chopped nuts. 

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

 

Ombre Smash Cake

Frosting an ombre cake remains one of my favorite ways to decorate a smash cake. To get started, all you’ll need is a small, crumb-coated smash cake, about 1-1/2 cups of white frosting, gel food coloring, and an offset spatula.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Evenly divide your frosting into 3 small bowls. Add a small drop of your gel food coloring into one of the bowls, keeping in mind that you can always add more food coloring, but it’s a challenge to lighten the frosting once you’ve added too much. Stir well with a spatula and then color your remaining bowls of frosting as desired. I typically use 3 shades of the same color and just add more or less food coloring to each bowl to achieve my color gradient.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

Top your smash cake with your lightest or darkest shade. Smooth out the colored frosting on top of the cake using an offset spatula and push any extra frosting off the edge of the top of the cake onto the top third of the sides of the cake as well. Don’t worry about making it smooth yet, just be sure that all sides of the cake have some of that frosting on it. Move on to the next shade and spackle it onto the middle third of your cake. Finish with the final color on the bottom third of the cake and gently work to smooth it out over each side. Holding your spatula parallel to the cake, smooth the sides of the frosting out. The more you spread out your frosting the more that the colors will blend together, so be sure to not overwork it. Clean off your spatula occasionally to ensure that the colors don’t get muddled together as you go over different parts of your cake. Check out this ombre cake tutorial for more help. Rosie does a great job explaining the technique and it’s super helpful to watch her do it in her video. She also sells some gorgeous sprinkle blends that you may want to top your cake with so be sure to check those out!

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Blue Ombred cake- looks like the ocean! Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

 

Rustic Frosted Smash Cake

One of my favorite ways to decorate a smash cake also happens to be the easiest. Rustic or “messy” frosted cakes are all the rage. These cakes require no perfection, no straight edges, no perfectly piped swirls of frosting. All that is needed to create these beauties is a little creativity and an offset spatula.

Smash Cake Tutorial Recipe By The Wood and Spoon Blog. Sharing tips and techniques for decorating mini 6" smash cakes to be served at a little boy or girl first birthday party! You'll find out how to decorate a cake with a stencil and sprinkles, flowers, top with color balls of fondant, ombre layer cake, and rustic frosting style done with an offset spatula or palette knife. Read more about the how to and find some colorful kid birthday party inspiration here! www.woodandspoon.com

To frost one of your own, start with a thinly frosted smash cake. Allow the cake to chill briefly in the fridge and then use your offset spatula to spackle frosting onto the sides of your cake. You may decide to go for big swoops, parallel lines, or thin stripes of frosting. Whatever you choose, just begin adding frosting to the sides of your cake and smooth out the top edge once finished. The great news is that if you mess up- no problem! Just smooth out the frosting and start all over again. When you’re finished, top the cake with a cute candle or topper. For more rustic cake inspiration, be sure to flip through my Instagram feed.

Ok, now that you guys know all of the cute and simple ways to decorate your kiddo’s smash cakes, I wanna see them! I gain so much inspiration from you guys so if you’ve created some recently or in the past that you think I might like, please shoot me an email. If you have any ideas for future tutorials, holler at me in the comments section below so that I can get cracking. Let’s just learn all the different ways to create beautiful food for the people we love, okay? Have a great week and be sure to pop by next Tuesday. We’re going to be talking biscuits and sandwiches and Father’s Day, so you’ll want your appetite. Cheers to you and Happy Thursday!

 

If you like this smash cake tutorial, you might also like:

Lavender Vanilla Bean Sugar Cookies and Gold Splatter Tutorial

Lavender Vanilla Bean Sugar Cookies

Painted Sugar Cookies Tutorial

Painted Sugar Cookies

Confetti Ice Cream Cake and Naked Cake Tutorial

Confetti ice cream cake

 

Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls Recipe by The Wood and Spoon Blog by kate Wood. These are fluffy, light cinnamon rolls and that make several pans or just a few large oversized big cinnamon rolls. These contain sweet potato puree or you can use pumpkin puree from a can. Filled with a cinnamon and brown sugar pecan filling and topped with a simple and easy cream cheese frosting / icing / glaze. Make these ahead if desired. Find the recipe for these fall favorite best breakfast buns at thewoodandspoon.com

When it comes to leftovers, my belief is that every person belongs to one of two camps. You either like them, or you don’t. 

I personally have always been a fan of leftovers. My brain is filled with fond memories of cold pizza, leftover birthday cake for breakfast, and carry-out Chinese from the night before. Pasta, soup, and casseroles- all better on day two. I’ve even been known to eat giant spoonfuls of mac and cheese straight from dish in the fridge, and I promise you it’s delicious.

Sweet Potato Cinnamon Rolls

Ok, ok, I can hear you gagging. 

I may have an absurd level of tolerance for leftovers, but I’m pretty sure there’s at least one day per year that we can all get behind leftovers.

THANKSGIVING! The day of giving thanks and putting down some grub. The day to fill your heart with gratitude and your plate with tan colored food. When else can you justify cooking 18 pounds of food (32 pounds if you count the turkey) and binge snacking for 72 hours straight? When else can you dirty every Pyrex dish in your house and justify running the dishwasher 4 times in one day?

Thanksgiving, Thanksgiving! That’s when! 

Sweet Potato Cinnamon Rolls

I am pro Thanksgiving leftovers. I vote yes to breakfasts made of cranberry sauce oatmeal and veggie plate dinners. I am all for lunches of open-faced turkey sandwiches on thick slices of cornbread and eating pumpkin pie as a breakfast food. And this year, I’m preparing Thanksgiving dinner with leftovers in mind because I have officially perfected the sweet potato cinnamon roll.

Yes, you heard me right. You can call your mother and tell her you’re finally eating more vegetables, because sweet potatoes. In a cinnamon roll. With pecans. And frosting. 

These sweet potato cinnamon rolls are made by combining a typical dough with some sweet potato puree. The puree, which is made simply by pureeing cooked and peeled sweet potatoes, keeps the dough fluffy and moist for days. Filled with a cinnamon sugar spread and toasty chopped pecans, these sweet potato cinnamon rolls are topped with a cream cheese frosting and will make your house smell like a fall-flavored dream.

Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls

This dough starts decadently by melting the butter into the milk and sugar. After some yeast proofs in the warm milk, the sweet potato puree and some dry ingredients are added. We let the dough rise before the remaining dry ingredients are tossed in. After a quick once over with the rolling pin, a schmear of butter, sugar, and spices, and a sprinkle of pecans, these sweet potato cinnamon rolls are ready for baking.

Hot from the oven, these cinnamon rolls get frosted with a glossy cream cheese frosting. I prefer sweet frosting, but you can certainly decrease the amount of butter and sugar here to have a more dominantly cream cheese flavored frosting. Once they’re frosted, the sweet potato cinnamon rolls are ready for action. And by action, I mean devouring.

Sweet Potato Cinnamon Rolls

If you’re in charge of any dish this Thanksgiving, make sure it’s the sweet potatoes… And while you’re whipping up that dish you should casually throw in an extra potato or two… And when there’s leftovers, well, you know what to do. This sweet potato cinnamon roll recipe will be waiting for you.

Cheers to you and happy Tuesday!

 

Print

Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls Recipe by The Wood and Spoon Blog by kate Wood. These are fluffy, light cinnamon rolls and that make several pans or just a few large oversized big cinnamon rolls. These contain sweet potato puree or you can use pumpkin puree from a can. Filled with a cinnamon and brown sugar pecan filling and topped with a simple and easy cream cheese frosting / icing / glaze. Make these ahead if desired. Find the recipe for these fall favorite best breakfast buns at thewoodandspoon.com

These sweet potato cinnamon rolls are fall scented buns stuffed with a cinnamon sugar filling, toasted pecans, and topped with a cream cheese frosting.

  • Author: Kate Wood
  • Prep Time: 90
  • Cook Time: 45
  • Total Time: 2 hours 15 minutes
Scale

Ingredients

For the dough

  • 1 cup milk (whole or 2%)
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 21/4 teaspoons (1 package) active dry yeast
  • 3/4 cup sweet potato puree (see notes below)
  • 31/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the filling

  • 1 stick of unsalted butter, softened slightly in the microwave but not completely melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 11/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup chopped pecans

For the glaze

  • 4 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons of cream or milk, plus more as desired

Instructions

To prepare the cinnamon rolls

  1. In a large pot, combine the milk, butter, and sugar over medium heat and allow to warm just before the milk is scalding. Remove from burner and allow to cool until luke warm. Add the yeast and allow to dissolve, about 2 minutes.
  2. Add the sweet potato puree to the milk mixture, stirring gently to combine. Add 3 cups of the flour and stir to combine. Cover with plastic wrap or a tea towel and allow to rest and rise for 45 minutes to 1 hour. If your dough hasn’t doubled in size within that hour, place the dough in a slightly warmer spot of the kitchen.
  3. Combine the remaining flour, pumpkin pie spice, baking powder, baking soda, and salt and add to the risen dough. Stir to combine. At this point, you can refrigerate the dough overnight or roll out to use immediately. If you decide to save it, punch dough down into bowl if it over-rises.
  4. Roll the dough out onto a lightly floured surface to a 12″x18″ rectangle. Combine the butter, brown sugar, sugar, pumpkin pie spice, and cinnamon in a bowl to create a paste. Spread softened butter mixture out across the dough , leaving a 1/2 inch border around the sides. Evenly sprinkle the pecans over the dough.
  5. With one of the long ends closest to you, begin to roll the dough away from you, pinching the dough together at the end to seal your roll. Trim off any shaggy ends (no more than 1 inch) Using a sharp knife, cut 1″ slices from your log of dough.
  6. Preheat oven to 350 degrees. Place buns 1″ apart in a baking dish (I use 3- 8″x8″ baking dishes) and cover again with a sheet of plastic wrap or a tea towel. Allow to rise for 25-30 minutes, or until buns are puffed and rounded. Bake in the oven until buns are golden brown, about 30 minutes. Allow to cool on pan for 10-15 minutes and then top with glaze.

To prepare the filling

  1. In a medium sized bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar slowly and beat until combined. Add the vanilla and cream, beating until smooth. Add additional cream if you wish to have a more loose glaze.

Notes

 

  • To make sweet potato puree, peel 1 large sweet potato and cube it into 1″ pieces. Place cubes in a pot of water boiling over medium high heat and cook until tender to a fork, about 10 minutes. Drain water and set aside to cool slightly. Once cool enough to handle, place potatoes in a food processor or blender and puree until smooth. Be sure no large clumps remain, or your rolls will also have clumps in them. Allow to cool in the fridge slightly prior to adding to the cinnamon roll dough. The puree can be made and saved in the fridge several days in advance.

Recipe Adapted From: Ree Drummond
 

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Pecan Cake with Burnt Sugar Frosting Recipe by The Wood and Spoon Blog by Kate Wood. This is a naked pumpkin layer cake with moist, fluffy layers make with cinnamon and pumpkin puree. The cake is filled with a sweet and salty pecan filling. The frosting is a southern style, almost caramel flavored frosting make by caramelizing sugar until it is almost burnt. The whole thing is layered together for an impressive layer cake that takes like fall. It is a great birthday , celebration, thanksgiving. Make this show stopper for your next event. Thewoodandspoon.com

It’s happened to all of us. You find a delicious looking recipe, get psyched up to make it, do the grocery shopping, log the man hours and then… the final product sucks. The cake fell, the cookie was dry, the pie didn’t set up, etc., etc., etc. Isn’t that the worst?

Well, I’m over it. I’m not spending all of my free time testing recipes and spilling my guts on this blog (read: embarrassing myself in front of the world) to have any of the recipes on this site belly-flop in your kitchen. I’m determined that YOU WILL HAVE SUCCESS!

Enter: my recipe tester. I have solicited the help of fellow baking enthusiast// butter and sugar boss-lady to test the majority of my recipes before they make it to your computer screen. Together, we are going to produce face-melting treats, and you, my friends, will be happier and more successful in the kitchen because of it. CAN I GET AN AMEN?!

Pumpkin Pecan Cake with Burnt Sugar Frosting

This pumpkin pecan cake with burnt sugar frosting is the first recipe I sent to my little kitchen elf. It’s almost laughable because this recipe was not an immediate success. This cake, admittedly, is a bit of a bear to make if you have zero kitchen experience or ambition, but trust me when I say that the juice is worth the squeeze. Plus, we’re all grown ups here- we can totally do this. Are you up for the challenge?

This pumpkin pecan cake with burnt sugar frosting starts by making a burnt sugar syrup that is used both in the frosting and as a moistening syrup for the cake. This syrup, as well as the salty pecans scattered between the layers of cake, can be made ahead of time, so take heart in knowing that you can easily break this baking up over a couple of days. The pumpkin cake layers, an adaptation of Rosie Alyea, are quite simple to make and incredibly moist. When you’re ready to assemble the cake, you simply whip the syrup into a cream cheese buttercream and voila: pumpkin pecan cake with burnt sugar frosting.

Pumpkin Pecan Cake with Burnt Sugar Frosting

And as if one pumpkin recipe wasn’t enough, there just so happens to be more to go around. I’m sharing today’s recipe in collaboration with Sara, Aimee, and a whole bunch of other bloggers who are slinging pumpkin dishes on their sites today. Check out the full list of those participating in the #virtualpumpkinparty on Sara and Aimee’s sites!  

 

Happy fall y’all and cheers to you! For more cake recipes, click here!

Print

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Pecan Cake with Burnt Sugar Frosting Recipe by The Wood and Spoon Blog by Kate Wood. This is a naked pumpkin layer cake with moist, fluffy layers make with cinnamon and pumpkin puree. The cake is filled with a sweet and salty pecan filling. The frosting is a southern style, almost caramel flavored frosting make by caramelizing sugar until it is almost burnt. The whole thing is layered together for an impressive layer cake that takes like fall. It is a great birthday , celebration, thanksgiving. Make this show stopper for your next event. Thewoodandspoon.com

This pumpkin pecan cake is a 3 layer, 8″ cake made up of pumpkin cake layers, salty buttered pecans, and coats of burnt sugar frosting.

  • Author: Kate Wood
  • Prep Time: 90
  • Cook Time: 45
  • Total Time: 2 hours 15 minutes
Scale

Ingredients

For the pumpkin cake layers

  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 11/4 cups canola oil
  • 11/2 cups canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 11/2 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt

For the burnt sugar syrup

  • 1 cup sugar
  • 2/3 cup hot water
  • 1/2 tablespoon corn syrup

For the burnt sugar frosting

  • 1/2 cup burnt sugar syrup
  • 3 sticks (1-1/2 cup) unsalted butter, room temperature
  • 1 block (8 ounces) cream cheese, softened to room temperature
  • 11/2 teaspoon vanilla
  • 3/4 teaspoon salt
  • 5 cups powdered sugar

For the salty pecans

  • 2 tablespoons of melted butter
  • 1 cup of pecans, finely chopped
  • 1/23/4 teaspoon salt (add based on your preferences)

Instructions

To prepare the pumpkin cake layers

  1. Preheat the oven to 350 degrees and grease 3-8″ cake pans with cooking spray. Line the bottoms of them with parchment paper rounds for easy removal.
  2. In the bowl of a stand mixer, beat the sugar and eggs on medium high speed until light and fluffy, about 4-5 minutes. Add the oil, pumpkin, and vanilla and beat on low speed until well combined. Add the dry ingredients and beat on low speed, just until combined. Be sure not to over-mix. Scrape the sides of the bowl and fold in any ingredients that may have gotten stuck to the sides of the bowl.
  3. Evenly distribute the cake batter amongst the 3 pans. Bake in the preheated oven about 25 minutes, or until a toothpick inserted comes out clean. Allow to cool completely prior to frosting. (See notes)

To prepare the burnt sugar syrup

  1. Place sugar in a cast iron or stainless steel skillet and allow sugar to melt on medium-low (I use 3-4 on my stovetop) heat for about 15 minutes, stirring as seldom as possible. Over-stirring the syrup can cause it to crystallize which is NOT the goal. Continue to cook on medium-low heat until the sugar has melted completely and it becomes a dark amber color. Cooking time may vary depending on your stovetop. Be sure to cook until it is dark and fragrant but has not begun to heavily smoke.
  2. Carefully and slowly add hot water and stir slightly to combine with the sugar. The mixture will bubble up and steam, so take care not to burn yourself. Cook on low heat for approximately 3 minutes and then add the corn syrup. Set aside to cool in a heat proof container (I use a covered mason jar) until room temperature. At room temperature, the syrup should be the consistency of molasses. See notes for help on the syrup if needed.

To prepare the burnt sugar frosting

  1. Cream together the butter and cream cheese on medium speed in the bowl of a stand mixer for about 2 minutes. Do not over-beat, but scrape the sides of the bowl to ensure that no clumps remain and the mixture is evenly combined.
  2. Add 1/2 cup of the cooled burnt sugar syrup and the vanilla and beat on low to combine, about 30 seconds. Scrape the sides of the bowl and then add the salt and powdered sugar. Beat on medium-low speed until combined, about 1-2 minutes. Add additional powdered sugar to thicken the frosting as needed.
  3. Use frosting immediately or refrigerate up to 1 week. Reserve the remaining 2 tablespoons of burnt sugar syrup to use as a moistening syrup for the cakes.

To prepare the salty pecans

  1. Preheat the oven to 350 degrees.
  2. Combine the butter, pecans and salt on a sheet pan. Bake in the preheated oven, stirring once or twice, for about 10 minutes or until the nuts have been evenly toasted. Allow to cool.

To assemble the cake

  1. Level all cake layers prior to stacking.
  2. Mix 2 tablespoons of the remaining burnt sugar syrup with 1/2 tablespoon of water to create a moistening syrup. You can microwave it on low for 10-15 seconds to help melt the syrup. Stir to combine.
  3. Using a pastry brush, “moisten” each cake layer with 1/3 of the syrup.
  4. Use a small dab of frosting to adhere the first layer of cake to an 8″ cake board or a serving plate. Spread 1-1/3 cups of frosting on to the first layer of cake and smooth until flat. Sprinkle 1/3 of the nuts evenly on the frosting. Repeat this entire process once for the second layer of cake and then place the final cake layer on top. Smooth 1-1/2 cups of frosting on top of that final layer and smooth over the top.
  5. Use a small amount of frosting to apply a thin coat of frosting on the sides of the cake to “crumb coat” the cake. (See notes). Refrigerate briefly, about 30-45 minutes, to help set the frosting, and then continue covering and decorating the cake with frosting as desired. Garnish the top of the cake with the remaining nuts. Enjoy!

Notes

Notes

  • You can store your syrup in the fridge to help maintain freshness, however, keep in mind it will firm up quite a bit in the fridge. Simply microwave at brief, 15 second intervals until it becomes soft enough to pour. Do not add hot syrup to your buttercream.
  • If you happen to cook your syrup too long and it becomes hard once cooled, you can microwave it at brief, 15 second intervals with a tablespoon or two of water. Once able, stir it all together to thin out the syrup a bit. The syrup should be molasses consistency at room temperature.
  • I briefly freeze my cake layers to ensure they are sturdy. It makes frosting the cake cleanly a bit easier.
  • If frosting becomes too soft while using, refrigerate briefly to thicken up. Likewise, if frosting is too hard, allow to warm slightly at room temperature, or add a small bit of water a teaspoon at a time to thin out slightly.
  • A crumb coat helps to lock in any cake crumbs and prevent them from showing up in the final coat of frosting applied to the exterior of the cake. This isn’t necessary, but helps to keep your cake neat and pretty!

 

Recipe for cake layers adapted from: Rosie Alyea