layer cake

White Chocolate Cake

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

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

IT’S MY ONE YEAR BLOGIVERSARY!

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

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

White Chocolate Cake

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

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

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

White Chocolate Cake

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

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

White Chocolate Cake

White Chocolate Cake

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

Friends, I am so thrilled to share this white chocolate cake with you, and even more excited about where this next year will take us. I absolutely love hearing from you, so please continue to comment and send me messages regarding recipes you like and want to see more of. March (how is it already MARCH!?!) is forecast to be super tasty in these parts, so once we wrap up this #monthofchocolate, you will be in for a treat. Consider this white chocolate cake next time you’re looking for an exceptional and extravagant way to celebrate one of life’s more beautiful moments, and please know that I am praying you get more than your fair share of them this year. Cheers to you and thank you for making this little corner of the internet a home for me.

 

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White Chocolate Cake

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

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

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

Ingredients

For the cake:

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

For the buttercream:

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

Instructions

To prepare the cake:

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

To prepare the buttercream:

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

To assemble the cake:

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

Notes

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

Recipe adapted from: The Baking Bible

 

Adapted from: Rose Levy Beranbaum

Chocolate Caramel Crumble Cake

Chocolate Caramel Crumble Cake This is a rich, fluffy, and moist dark chocolate cake make with dutch process / special dark cocoa powder. The cake recipe is a one bowl, simple, easy, make ahead cake recipe. The cake is filled with chocolate cookie crumbles made like milk bar crumb. There is also a sweet and salty caramel in the middle and a fluffy chocolate frosting made from melted semisweet and bittersweet chocolate chips. You can make this a naked cake or frost the outside as well. Find the recipe for this celebration / birthday cake / chocolate lover best cake on thewoodandspoon.com

Chocolate Caramel Crumble CakeChocolate Caramel Crumble CakeHere in America, it’s the morning after election Tuesday, and let me just say that I’m thankful. 

I’m thankful to live in America. I’m thankful for the right to vote. I’m thankful for the freedoms and liberties that my country and its leaders have afforded me.

To be honest, though, I’m mainly thankful that my hope is not dictated by politics. My joy and peace do not stem from a winning vote. In fact, I can list a million things that I have to be thankful for right at this very moment, and not one of them has anything to do with whoever ends up living in the big house on Pennsylvania Ave. Chocolate Caramel Crumble Cake

Instead of spending our time chit-chatting about politics, let’s skip right to dessert. On days like these, we need something sweet like chocolate caramel crumble cake to remind us that it’s all good. To remind us to take life one slice at a time. So if you’re not too busy planning your retirement to Canada, let’s settle in and discuss this cake, shall we?

Chocolate cake is no stranger to me. My favorite chocolate cake is regularly in rotation around our house and I’d cast all of my votes on this beauty if I could. There are so many things you can do to a really good chocolate cake recipe to make it feel like a million bucks, but if you ask me, you can never go wrong with salty caramel and chocolate crumbles. So let’s hang out there today.
 
This chocolate caramel crumble cake is a three layer chocolate cake with drizzles of homemade salted caramel sauce and crunchy chocolate shortbread crumbs in between. I prefer to make this salted caramel sauce, and the chocolate crumble recipe was modified from my favorite shortbread crust recipe that can be found here. Once the cake has been stacked, the whole thing is coated with a sweet and silky whipped chocolate frosting that is made with a combination of cocoa powder, melted chocolate, and real bits of heaven (so you know it’s good.)
chocolate crumble cake stop motion 
I made little stop motion video of this chocolate caramel crumble cake so that you could watch the assembly yourself. This recipe makes enough frosting to coat and decorate the entire cake, but a naked cake never hurt anybody either. So if you prefer a naked cake, you can check out more photos and written instruction on how to stack one here.
If this election has you all hot and bothered for more cakes, you can find a few more cake recipes here including the pumpkin and burnt sugar cake I made a few weeks ago. You can also check out my instagram for more chocolate cake decorating inspiration- I even made this cake for my birthday a few weeks ago!
 chocolate caramel crumble cake
Happy Wednesday to all you Republicans, Democrats, and Independents out there. No matter who you voted for, this cake is for you! Cheers!
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Chocolate Caramel Crumble Cake

Chocolate Caramel Crumble Cake This is a rich, fluffy, and moist dark chocolate cake make with dutch process / special dark cocoa powder. The cake recipe is a one bowl, simple, easy, make ahead cake recipe. The cake is filled with chocolate cookie crumbles made like milk bar crumb. There is also a sweet and salty caramel in the middle and a fluffy chocolate frosting made from melted semisweet and bittersweet chocolate chips. You can make this a naked cake or frost the outside as well. Find the recipe for this celebration / birthday cake / chocolate lover best cake on thewoodandspoon.com

Chocolate caramel crumble cake is a three layer chocolate cake stacked with coats of fluffy chocolate frosting, drizzles of salty caramel, and sprinkles of chocolate cookie crumbles.

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

Ingredients

For the chocolate cake

  • 21/4 cups all-purpose flour
  • 21/4 cups granulated sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 21/4 teaspoons baking powder
  • 21/4 teaspoons corn starch
  • 11/2 teaspoons salt
  • 3 eggs, room temperature
  • 11/4 cups buttermilk, room temperature
  • 3/4 cups black coffee, hot
  • 1/2 cup vegetable oil
  • 11/2 tablespoons pure vanilla extract

For the chocolate crumbles

  • 1 stick unsalted butter, room temperature
  • 1/3 cup sugar
  • 3/4 cup plus 2 tablespoons flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon water

For the chocolate frosting

  • 21/4 cups unsalted butter, room temperature
  • 11/2 cups confectioners sugar
  • 3/4 cups cocoa powder
  • 6 tablespoons milk
  • 11/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate, melted and cooled slightly
  • 1/2 cup prepared salted caramel sauce

Instructions

To prepare the cake

  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 these 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. Carefully place in the oven and bake for about 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. Allow to cool completely prior to frosting.

To prepare the crumbles

  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.
  3. Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set.

To prepare the chocolate frosting

  1. Whip butter in the bowl of a stand mixer over medium speed (I use 4 on my Kitchen Aid) for 5 minutes. Add the sugar, cocoa powder, milk, vanilla, and salt and beat for an additional 3 minutes. Scrape the sides of the bowl and add the melted chocolate, beating until throughly combined for an additional 1-2 minutes. Place in the fridge if it is too soft. This is enough frosting for a 3 layer, 8″ cake.

To assemble to cake

  1. Spread a small dollop of frosting on a cake board and place one chocolate cake layer on top. Spread 3/4 cup of frosting on top, spreading it evenly to the edges of the cake. Drizzle 3 tablespoons of caramel and sprinkle with 1/3 of the crumbles. Repeat this process once to assemble the second layer.
  2. To finish the cake, set in place the final cake round. Spread 1 cup of frosting on top and decorate as desired, garnishing with the remaining caramel and crumbles.

Notes

  • Cakes can be made ahead and frozen. See my blog post for chocolate cake for more tips on cake baking.
  • Frosting can be made ahead and frozen. Bring to room temperature and re-beat prior to using.
  • Store bought caramel is fine, but see the link in my post for my favorite salted caramel recipe.
  • Chocolate crumbles can be made ahead and frozen.
  • You can half this recipe to prepare a smaller 6″ cake.
  • This cake can be frosted and decorated as a traditional cake as well. Instead of preparing it as a naked cake, you can pipe a dam of frosting on top of each layer of cake and fill with caramel and crumbles. Once the cake is stacked, coat it in a thin crumb coat and place in the fridge to set up. You can finish it by frosting and decorating as desired.
 

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!
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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

Confetti Ice Cream Cake

Confetti ice cream cake recipe by The wood and spoon blog by Kate wood. This is a simple funfetti cake recipe inspired by momofuku milk bar by christina tosi. The cake is make and layered in a naked style with a no churn cream cheese cake batter ice cream with sprinkles. There's also a salty cake mix crumb inside the cake. This is a fun birthday cake or frozen celebration cake that will serve a crowd and is very festive. Find the recipe and how to make a layered naked cake on thewoodandspoon.com

Let’s slow clap for America. We’re screwing up a lot around here these days, but one area where Americans are consistently winning is birthdays. In my lifetime, I’ve been apart of very few birthday celebrations that didn’t include cake and I’m thinking that’s something I need to appreciate about my motherland today. An extra special shout out goes to those who celebrate with the quintessential American cake flavor- the one, the only, confetti cake. Is there anyone who doesn’t secretly love a confetti cake made straight from the box? I don’t think so. Is there anything more American than taking an already sweet cake batter and adding more sugar to it in the form of playful little sprinkles? Not a chance. So strap on your jean shorts and handlebar mustaches, because today’s cake is going out to the land of the free and the home of the brave. We’re making confetti ice cream cake.

‘Merica!

confetti sheet cake

Christina Tosi, the genius pastry chef behind Milk Bar stores, makes these ridiculous layer cakes that I am obsessed with. They’re “naked”(meaning no exterior frosting) and often include one of my favorite flavor/texture elements, “crumbs.” You may have seen a few of my takes on a naked cake posted on social media here, here, or here. (Sidenote: if you really want to weird out your husband, mom, or best friend, call them and tell them you’re taking “nude” photos… the responses are pretty priceless.)  

One of my favorite Milk Bar cakes is the birthday cake. I’ve made it a million times and it never disappoints. It’s sweet, fluffy, and perfectly reminiscent of the box confetti cake that we all know and love. The only thing, and I literally mean the ONLY thing, that could possibly take Milk Bar’s classic birthday cake to the next level is ice cream. Better yet- no churn ice cream. There aren’t many things in this world that make me feel the same degree of childlike nostalgia quite like confetti cake with a scoop of ice cream, so obviously, combining the two is a logical choice. Let’s get started. 


confetti sheet cake cut for 6" ring

confetti ice cream cake


confetti ice cream cake

Just like with Milk Bar’s confetti cake, we start by making the cake. We’re baking ours just like Tosi recommends in a jelly roll pan. While that’s in the oven, we will mix up the ingredients for the crumbs and have those ready to go into the oven when the cake is finished. Once the cake and crumbs are cooled to room temp, set out to make your ice cream and assemble the cake. Our no churn ice cream is made using a mix of cream cheese and whipped topping, but you can use homemade whipped cream if you’re feeling fancy. The instructions for this recipe appear to be pretty labor intensive, but the process is all fairly easy, particularly when spread out over the course of two days. You can check out the original recipe for Tosi’s birthday cake here for more detailed instructions on assembling the layer cake. Once the cake is assembled, you can let it party in the freezer for several days or even up to a couple of weeks! Nothing say “God Bless America” like having an ice cream cake in the freezer, ready for eating at any moment’s notice. 

confetti ice cream cake

This recipe for confetti ice cream cake made with no churn ice cream is delicious and super fun to share with others! I hope you enjoy it as much as I do.

 

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Confetti Ice Cream Cake

Confetti ice cream cake recipe by The wood and spoon blog by Kate wood. This is a simple funfetti cake recipe inspired by momofuku milk bar by christina tosi. The cake is make and layered in a naked style with a no churn cream cheese cake batter ice cream with sprinkles. There's also a salty cake mix crumb inside the cake. This is a fun birthday cake or frozen celebration cake that will serve a crowd and is very festive. Find the recipe and how to make a layered naked cake on thewoodandspoon.com

This recipe for confetti ice cream cake made with no churn ice cream is delicious and super fun to share with others!

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

Ingredients

For the cake

  • 4 tablespoons butter, room temperature
  • 1/3 cup vegetable shortening
  • 1 1/4 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 3 eggs
  • 110 g buttermilk (1/2 cup)
  • 1/3 cup vegetable oil
  • 2 teaspoons clear vanilla extract
  • 2 cups cake flour
  • 11/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons rainbow sprinkles

For the crumbs

  • 1/2 cup granulated sugar
  • 11/2 tablespoons light brown sugar
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons rainbow sprinkles
  • 1/4 cup vegetable oil
  • 1 tablespoon clear vanilla extract

For the ice cream

  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 2 tablespoons corn syrup
  • 2 teaspoons clear vanilla
  • 8 ounces Cool Whip or 3 cups of homemade whipped cream

Special equipment required

  • A 6” cake ring or 6” cake pan
  • Acetate sheets or some other sturdy, food safe material (I have used two sheets of thick parchment paper, doubled up, in a pinch, but admittedly, the acetate sheets work much more easily. They can be purchased on Amazon (3 inches by 20 inches long), washed, and reused in the future.

Instructions

To assemble the cake

  1. Preheat the oven to 350 degrees. Lightly spray a jelly roll pan with cooking spray and line with parchment paper or a Silpat sheet.
  2. Cream the butter, shortening, and sugars in a stand mixer at medium-high speed for 2-3 minutes until well combined. Scrape the bowl and add the eggs, one at a time, until well combined. Beat for an additional 2-3 minutes. Scrape the bowl and slowly add the liquid ingredients. Beat in the stand mixer until the batter is fluffy, lighter in color, and uniform. This will take 6-8 minutes. Be sure to scrape the bowl as needed throughout this process. Add the dry ingredients and 1/4 cup of the sprinkles and mix on low speed, just until combined, about one minute.
  3. Pour batter into pan and spread out to smooth. Sprinkle the remaining 2 tablespoons of sprinkles evenly over top of batter. Bake for 30-35 minutes or until the center is no longer wiggly and will spring back slightly when touched. Allow to cool on a cooling rack until room temp.

To prepare the crumbs

  1. Preheat oven to 300 degrees.
  2. Combine dry ingredients, including sprinkles, in a stand mixer and mix to combine, about 30 seconds. Add the wet ingredients and continue to mix on low until small little clumps begin to form. Once combined, turn off mixer and pour the clumps out on to a small baking sheet.
  3. Bake for 15 minutes, or until the crumbs are just beginning to turn golden. Allow to cool to room temp.

To prepare the cake

  1. Loosen and remove cake from pan. Using the cake ring (or the bottom of a 6″ cake pan as a guide) cut out two 6″ round cakes from the sheet cake (see photo above in post as a guide). Then, cut out two half-moon shapes from the remaining sheet cake. This will be used to piece together your third and final layer. Set cake layers aside.
  2. In a bowl of a stand mixer, beat the cream cheese on low speed until smooth, about 1 minute. Add sugar and beat until combined, about 30 seconds. Add corn syrup and vanilla and beat until smooth, about 1 minutes.
  3. Fold 1/2 cup of Cool Whip into cream cheese mixture until well distributed. Add remaining 2-1/2 cups, folding gently until well combined. Slowly fold in the cake crumbs, reserving about 1/3 cup to decorate the top.
  4. Line cake ring or pan with one acetate sheet. Place one cake layer in the bottom of inside of cake ring. If using the cake pan, line the bottom with a small piece of parchment to ensure easy removal from pan. Smooth 1/3 of the ice cream mixture over top of the top or cake layer. Place your two cake “half moons” on top of the ice cream and fill in with tiny cake pieces to create a makeshift 2nd layer. Top with another 1/3 of ice cream mixture. Wrap an additional acetate sheet to continue the 6×6″ tube you’re building this cake inside of (see photo) and tape to secure, if needed. Add the final layer of cake and smooth the remaining 1/3 of ice cream over the top.
  5. Cover loosely with plastic wrap and freeze in the freezer until solid, about 4-6 hours, or overnight.

Notes

  • See Christina Tosi’s original birthday cake recipe for more notes on how to build the cake.
  • If you’re prefer, feel free to lightly grind up the cake crumbs so that they are more evenly distributed. I prefer the clumpy crumbs.
  • In a pinch, you can use a box cake mix for this recipe, baked in a 9×13″ pan, but I strongly recommend going with the homemade version- it’s delicious!
  • Cake and crumbs can be made a day or two in advance and saved at room temperature, wrapped tightly.

Recipe For Cake Layers Adapted From: Christina Tosi