Cakes

Mini Layer Cakes

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

What do Anna Kendrick, Bruno Mars, and my three kids have in common with today’s recipe? They’re tiny and straight-up ADORABLE. If I’ve said it once, I’ve said it a thousand times: fancy pants desserts like these mini layer cakes are my favorite. With soft pastel colors and a pint-sized stature, these little vanilla cakes are a happy treat to share with others. No, this isn’t the most social time of our lives (given the worldwide circumstances), but I’ve never known a time where people need love a little more. Maybe love them via cake?

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

I’ve been wanting to create a tutorial for simple mini layer cakes on this site for a while. I’ve hesitated because I really didn’t want to provide some set of instructions that required you to buy a ton of mini cake pans, cake rings, or other unnecessary equipment. I finally tooled around with a sheet pan cake and found that the layers, when trimmed out with a cookie cutter and briefly frozen prior to frosting, are actually pretty decent to work with. These mini layer cakes aren’t insanely easy to make, but with a smidge of patience you can totally do this. Scout’s Honor.

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

To make these mini layer cakes, we first bake up a fluffy vanilla cake in a rimmed half sheet pan. This recipe is relies on whipped egg whites for its fluff, but you do need to take care not to overbake it. White cakes are prone to drying out, so bake only until a toothpick inserted comes out clean. Once the cakes have cooled completely, we use a 2″ round cookie or biscuit cutter (I like this one!) to trim out rounds of cake. You want to cut out your circles pretty close together, and if done correctly, you should end up with enough to make about 7 and a half-ish cakes. I was happy to have an extra layer in case one didn’t come out super clean, but you can feel free to eat those extra layers yourself. No shame. Place the cake layers on a clean sheet pan lined with parchment and freeze briefly so that the cakes cake firm up. This makes them easier to frost.

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

The frosting is a simple American buttercream. You can reference my recent post on stacking layer cakes for a little help here. I opted to frost the cakes entirely, but if you wanted an easier option and were planning to serve them quickly, you could also pipe the frosting onto the cakes for a naked look! Click here for a cute example I found on the internet. Truly, do whatever feels right here and just make something that goes with your vibe.

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

I opted for pastel hues on my mini layer cakes, and you can find some info on the colors I used in my recipe. As always, I opted for Americolor food gels, but use whatever you have on hand. Keep in mind that food coloring can often change the texture of your frosting, so be sure not to use too much. For decoration, I smeared a bit of white buttercream on top and garnished with assorted white and clear sprinkles. Again, this is dealer’s choice. Fresh flowers, fruit, or confetti is super pretty too.

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

It feels odd to be sharing recipes for cake with you at a time like this, but I also simple sources of pleasure and joy should be indulged in, especially now. If you’re homebound and looking for a fun project, this could be just the ticket. Give the recipe a try, pop the cakes into the mailboxes of people you love, and be apart of your own personal delicious little love movement. Y’all take care and happy baking.

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

If you like these mini layer cakes you should check out:

Mini Victoria Cakes
Mini Strawberry Galettes
Smash Cake Tutorial
Funfetti Cake

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Mini Layer Cakes

Mini Layer Cakes by Wood and Spoon blog. These are tiny three layer pastel cakes perfect for parties, spring holidays, and Mother's Day. The small vanilla cakes are baked in a sheet pan and then frosted together with a simple American buttercream. The cakes are colored in pale easter colors and served as individual desserts. Perfect mini cake for two. Find the recipe and how to on thewoodandspoon.com by Kate Wood

These mini layer cakes are cute and delicious treats for gifting or sharing with a few! Check out the tutorial here!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 120
  • Yield: 7 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

 

  • ¾ cup (170 gm) 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
  • 2 teaspoons vanilla

For the frosting (Recipe makes a bit of extra frosting, but this will be sufficient for getting to decorate the tops!)

  • 11/2 cups (340 gm) unsalted butter, softened to room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Milk or water to thin the frosting

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prep a rimmed half sheet pan (18”x13”) by lining it with a sheet of parchment paper and lightly greasing the sides.
  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. Use a rubber spatula to gently fold in the egg whites being careful not to overwork the batter. Smooth the batter into your prepared pan and bake until a toothpick inserted comes out clean, about 19-20 minutes. Be careful to not overbake! The top will be golden and set when the cake is done. Set aside to cool completely- you can expedite this process by popping it in the freezer after cooling on the counter for a bit. Once cool, use a 2” round biscuit or cookie cutter to trim out circles of cake. You should be able to get about 23 circles out of the sheet cake which will make 7 cakes plus 2 extra layers for backup. Feel free to pop the layers on a clean baking sheet lined with parchment paper and freeze briefly while you make the frosting. This will make assembly a little easier.
  4. To prepare the frosting, whip the butter on medium speed using the paddle attachment on your mixer. Continue for about 3 minutes, scraping the bowl as necessary, until pale and smooth. Add half of the sugar and stir to combine. Add the remaining sugar, the vanilla, and a couple of tablespoons of milk or water to help it all come together. Stir and add water or milk a tablespoon at a time until the frosting is smooth. Consistency is important here- make sure the frosting isn’t so stiff that it will pull on and rip the cake layers while assembling, but it also needs to be thick enough so that it won’t just squish out the sides. A good consistency frosting will plop off your rubber spatula but will chill to firm. Pop it in the fridge if it gets too warm.

 

To assemble the cakes:

  1. Each mini cake will have 3 layers. Mix up your colors as you please. For the colors pictures here, I used Americolor Food Gels. The pinkish one is a 3 parts red, 2 parts blue, and ½ part brown. I recommend adding the color a tiny bit at a time to make sure you don’t mix a color you’re not fond of! The blueish greenish cake is 3 parts blue with ½ part brown. The orange-ish cake is 3 parts deep pink with ½ part brown.
  2. When ready to assemble, smear a little frosting on your cake board or serving plate and stack the first layer. Add about 2 tablespoons of frosting on top and use an offset spatula to smooth. Stack a second cake layer and repeat this process twice to finish with a third cake layer. Spread a thin crumb coat of frosting on the cake and pop it into the fridge or freezer to set up. I placed a cooling rack with a sheet of parchment on it in my freezer so that I could quickly chill the cakes while I was making them. I found keeping the cakes cold while assembling helped make the process simple.
  3. Once your crumb coat has set up, finish frosting the cake with the remaining frosting and decorate as desired! For my cakes, I use a round dollop of white frosting that I smudged with the end of my offset spatula. White large and small nonpareils and clear sprinkles finished them up! Share with someone you love and enjoy!

Brownie Batter Cake

Brownie Batter Cake by Wood and Spoon. This is a fluffy cocoa powder layer cake with espresso and an eggless brownie batter filling and fluffy malt chocolate frosting. The malted chocolate adds a brownie flavor. The cake is moist and flavorful, perfect for chocolate lovers or birthday parties and celebrations. Learn more on the how to for this 3 layer cake on thewoodandspoon.com

You know how old people forget just how old they are? They always seem to lose track of an anniversary or need a few minutes to add up their age. Well chalk me up as a grandma, because I straight-up forgot a birthday- A BLOG BIRTHDAY. My little site turned four years old two weeks ago, and the day came and went with zero thought. Since I’m not one to pass on a celebration, you better believe we’re going to make up for it with today’s brownie batter cake!

Brownie Batter Cake by Wood and Spoon. This is a fluffy cocoa powder layer cake with espresso and an eggless brownie batter filling and fluffy malt chocolate frosting. The malted chocolate adds a brownie flavor. The cake is moist and flavorful, perfect for chocolate lovers or birthday parties and celebrations. Learn more on the how to for this 3 layer cake on thewoodandspoon.com

If you’ve been following along here for any length of time, you know there’s been small changes, ebb and flow, and lots of big life stuff happening over the four years this site has existed. The truth is we’ve grown a lot together in that time. You watched us build a house, birth two babies, and take this site from a side gig to a full-time job. We won an award together, went on vacations together, and used up probably a million pounds of butter and chocolate. This site tends to be a place where I jabber on about my personal life and kitchen mishaps, but I really just appreciate having a space for us to do it together. You’ve written to tell me about your success with a recipe or how a certain flavor reminds you of your childhood. We’ve made cakes for your best friends, your little sisters, and your sick neighbors. Yes, I love the chance to share my stories, but the thing that makes this place continue to feel worthwhile is the fact that you all are sharing your stories back with me. It feels good to know I’m not the only one who gets fired up about muffins or wants to wax poetic about a latticed pie. Food connects us to our past, our futures, and all the people we bump into along the way, but here, it also connects me to you. We’re friends in that way, and I’m increasingly grateful for it.

So thanks for celebrating four years of this site. Thanks for being patient when I screw up an ingredient list or when a technique I swear by completely flops in your kitchen. Thanks for sticking with me when I’m writing from a weird space of postpartum hormones or when I talk too much about gross body stuff. Thanks for sharing my enthusiasm for sugar and the people that sit across the table from us. Wood & Spoon was created by me but it’s made it this long because of you. We’re celebrating together here.

Brownie Batter Cake by Wood and Spoon. This is a fluffy cocoa powder layer cake with espresso and an eggless brownie batter filling and fluffy malt chocolate frosting. The malted chocolate adds a brownie flavor. The cake is moist and flavorful, perfect for chocolate lovers or birthday parties and celebrations. Learn more on the how to for this 3 layer cake on thewoodandspoon.com

This brownie batter cake is a fun twist on a chocolate cake. The fluffy chocolate layers get fancified with brownie batter filling and a malted chocolate buttercream that is rich and flavorful. All together, this brownie batter cake is a chocolate lover’s dream, and it’s also a great alternative birthday dessert for the person who just really likes brownies (raises hand!).

The layers for this brownie batter cake comes from my favorite chocolate cake recipe. I love how simple this cake recipe is to make- no butter to soften, no intense mixing process. You could really just make it with a spoon and some elbow grease! The filling is equally simple, made with a smidge of cream cheese, cocoa, and malted chocolate powder. We throw together a few of those same ingredients, along with melted chocolate and tons of butter, for the buttercream, and it’s honestly so good I could eat it with a spoon. 10/10 would recommend you do so. Give this brownie batter cake a make and let me know what you think! It’s been great hanging out with you guys on this site for four years, and I can’t wait to see what is to come.

Brownie Batter Cake by Wood and Spoon. This is a fluffy cocoa powder layer cake with espresso and an eggless brownie batter filling and fluffy malt chocolate frosting. The malted chocolate adds a brownie flavor. The cake is moist and flavorful, perfect for chocolate lovers or birthday parties and celebrations. Learn more on the how to for this 3 layer cake on thewoodandspoon.com

If you like this brownie batter cake you should try:

Milk Chocolate Chip Cake
Chocolate Caramel Crumble Cake
Red Velvet Cake
Almond Toffee Cake
Black and White Cake

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Brownie Batter Cake

Brownie Batter Cake by Wood and Spoon. This is a fluffy cocoa powder layer cake with espresso and an eggless brownie batter filling and fluffy malt chocolate frosting. The malted chocolate adds a brownie flavor. The cake is moist and flavorful, perfect for chocolate lovers or birthday parties and celebrations. Learn more on the how to for this 3 layer cake on thewoodandspoon.com

This brownie batter cake is a chocolate cake with brownie batter filling and a fluffy malted chocolate frosting!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 9 Servings 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 21/4 cups (315 gm) all-purpose flour
  • 21/4 cups (450 gm) granulated sugar
  • 3/4 cup (175 gm) dark cocoa powder
  • 2 teaspoons baking soda
  • 21/4 teaspoons baking powder
  • 11/2 teaspoons salt
  • 3 eggs, room temperature
  • 11/4 cups (300 gm) buttermilk, room temperature
  • 3/4 cups (180 gm) black coffee, hot
  • 1/2 cup (120 gm) vegetable oil
  • 11/2 tablespoons pure vanilla extract

For the brownie batter filling:

  • 6 ounces cream cheese, at room temperature
  • ¾ cup brown sugar
  • ¼ cup cocoa powder
  • 3 tablespoons chocolate malt powder (like Chocolate Ovaltine)
  • ¼ teaspoon salt
  • 11/2 teaspoons vanilla
  • Water as needed

For the frosting:

  • 11/2 cups (340 gm) unsalted butter, at room temperature
  • 3 cups (375 gm) powdered sugar
  • ½ cup (55 gm) chocolate malt powder (like chocolate ovaltine)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 6 tablespoons (90 gm) heavy whipping cream
  • 6 ounces (190 gm) dark chocolate (I use 70%), chopped, melted, and cooled

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. (see notes)

To prepare the brownie filling:

  1. In a medium bowl combine the first 6 ingredients on medium speed just until combined. Add water a teaspoon at a time until it becomes a thick, brownie batter consistency. Set aside until ready to use.

To prepare the frosting:

  1. In the bowl of a stand mixer, combine the butter and sugar and beat on low speed for 1 minute until combined. Add the malt powder, vanilla, and salt and stir on low until combined. Add the melted chocolate, increase the speed to medium, and whip for 2 minutes. Scrape the sides of the bowl and add the whipping cream. Beat on medium-high speed for one minute.

To assemble the cake:

  1. Use a serrated knife to cut the domes off each cake. Put some of the frosting into a piping bag or plastic bag with the end cut off of it. Place one layer on a cake board or serving platter and pipe a ½” dam or frosting around the perimeter of the cake. Fill it just under the top of the frosting with brownie batter filling and top with an additional layer of cake. Repeat this process once more. Coat the stacked cake with a thin layer of frosting and place in the fridge to set up. Continue frosting as desired and serve!

Notes

  • I find this cake is easiet to work with when the layers are partially frozen. Wrap the baked and cooled layers in plastic wrap and place in the freezer overnight or for a few hours. Thaw out for 15 minutes prior to using.

YOU NEED TO KNOW: How to Stack a Layer Cake

How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com

Have you ever spotted a beautiful cake on Instagram, television, or a website and thought to yourself, “Ugh, I wish I could learn how to do this”? Well consider me your genie in a bottle, because today I’m going to be sharing a few simple pointers and instructions for stacking beautiful layer cakes. This is not some super advanced tutorial. This is a quick guide for eager beginners or anyone wanting to polish the skills they already have under their belt. In addition, I’m DYING to answer all of your questions so that I can update this post to include the things you’re interested in learning about, so please feel free to chime in with anything you’ve found to be helpful in your learning experiences. If you’re ready and hungry, let’s dive in!

What Is A Layer Cake?

This feels like a silly question to answer, but let’s be plain as day. A layer cake is any kind of cake with stacked layers! On it’s most basic level, cake is a single layer with frosting, glaze, or some other garnish on it’s top, but a layer cake typically consist of 2 or more layers of cake stacked with schmears of frosting and/or filling. For the purpose of this post we’re going to stick with a 3-layer cake. That was simple, right?

How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com

What Do I Need to Make a Layer Cake?

There’s a few basic components required for every cake as well as a few special tools that will make stacking cakes simple for beginners. I have a few of my favorites listed that you can find above on the “Shop” page of my site.

For starters, you’ll need the following:
Cake Layers (or a single thick layer of cake that you plan to slice in half)
Frosting
Filling (if desired)
Serrated Knife
Offset Spatula (I prefer a small one)

If you’re ready to go to the next level, here’s a few more items to consider purchasing:
Cake Turntable
Cake Boards
Piping Set or Freezer-Safe Ziploc Bag
Cake Leveler

If you plan on being serious about learning how to stack a layer cake you may also consider purchasing a cake turntable. When I first started baking, I purchased an inexpensive model from Wilton that I adored for many years. Some time later, I upgraded to an Ateco model that I continue to use today. No need in purchasing anything fancy- just buy what works. A turntable is the single most useful tool for decorating cakes and can make a world of difference in the final outcome of your product.

How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com

How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com

How To Stack A Layer Cake ?

Let’s take this slow. Heck, I’m going to throw in some numbered steps so we don’t miss a single thing, okay? WE CAN DO THIS! Here we go.
1. Prepare the cake layers. We can stack basically any cake recipe, but we always want to work with cooled layers. A cake straight from the oven will not stack well. I like to chill my layers in the freezer for a bit to make them extra easy to work with- it helps keep all the crumbs stuck to the cake instead of all over my spatula. Once cooled (or semi-frozen!) use a large, sharp serrated knife to trim the domes off of your cake. We want the layers to be flat. So if your cake looks more like a hill than an ice skating rink, trim it off. Get down at eye-level to the cake and carefully cut off the top. Remember to go slow and not take too much off! You can always trim off more but you can reattach cake if you butcher off too much.
2. Prepare the frosting and filling. Again, we need cooled frostings and fillings. Pick your poison when it comes to frosting variety, but keep it simple if you’re new to the game. American buttercream is typically easiest to whip up. Frosting consistency is really important here. Too thick or hard and the frosting will stick to the cake and rip off little bits of it as you go. Too thin and the frosting will squish out the sides. I like a frosting that will scoop onto your finger or an offset spatula without falling off but will droop over BARELY when dolloped. No big droops! With American buttercream, you can typically add water or milk a tablespoon at a time until the frosting thins out to the appropriate consistency. Likewise, you can typically add additional powdered sugar a bit at a time to thicken it up. If your buttercream gets too warm, throw it in the fridge to thicken it up! After all, butter and fat is hard at chilled temps.
3. Prepare your cake board. This is optional. I love to work with a cake board because I typically am frosting a cake on my turntable. I use a piece of packing tape or a non-slip pad to get my board to stick to the turntable. Place it directly in the center and smooth a small dollop of frosting on the board. This will help to make your first layer adhere to the board. If you’re not using a cake board you can add the frosting dollop straight to the flat serving plate that you’re making it on. The cake turntable and board make a difference here, but you can do it either way.

4. Begin frosting your cake. Place the first layer of cake on the cake board with the frosting on it. If you’re not using a filling, go ahead and dollop enough frosting to generously cover the entire cake. For most cake layers about 1″ thick, I like about 1/4″ thickness of buttercream on top. Go ahead and plop some frosting on your cake and grab your offset spatula in your dominant hand. With the spatula parallel to the cake top, begin pushing the frosting around to cover the cake, being sure to not actually touch the cake with your spatula at all. I like to use a subtle rocking motion as opposed to digging the edge of the spatula into the buttercream or cake. Continue this process, adding buttercream as needed, until the buttercream barely hangs over the side of the cake. Then, rotate the spatula barely to dig in a slight edge and twist your turntable like a record player. Keep your hand level and the edge on your spatula tilted slightly so that you can level the frosting top. We started with leveled cakes and we need our frosting leveled too as we stack!
Alternative, if you plan to use a filling: Fill a piping bag fitted with a large round tip or a large ziploc bag with some frosting. Pipe a “dam” border around the perimeter of the unfrosted cake. Make sure your dam walls are high enough and connected to contain all of the filling. If the filling squishes out the top or underneath, it can make frosting your cake neatly near impossible! Once the dam is complete, spoon in your filling and continue the steps as listed below.

How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com

5. Repeat this process with additional cake layers. For the cake shown in photos, I repeated the process twice as there are three layers. As your stack your cake layers, be sure to press down gently to allow the cake to adhere and line them up as best as you can. If you find your cakes are wiggling or slipping because of loose buttercream, pop it in the fridge to allow the frosting to set up. You’ll wind up with a wonky cake if you try to frost a slippery fellow. Extra time, but worth it.
6. Crumb coat. A crumb coat is a thin layer of frosting that traps in any cake crumbs. To start, use your offset spatula to push the frosting overhang on the top layer down onto the sides of the cake. This process takes some practice and is hard to get right the first several times. Use additional frosting from the overhang on the lower layers to cover the sides of the cake and add any additional frosting from the bowl as needed. For our crumb coat, we just want a thin coat of frosting to trap the crumbs, so just do your best to smooth it out. Use your spatula to cover the cake entirely and scrape any extra frosting (sans crumbs!) back into your bowl. Once the cake is coated, pop it in the fridge for the frosting to firm up. The length of time here is dependent on how cold your cake layers were to begin with, so just check your cake occasionally until firm.
7. Finish frosting your cake. Some people prefer to use a bench scraper here, but I almost always prefer my offset spatula. For a naked cake, smear just a thin layer of frosting all over the cake and smooth out the edges as able. For a more opaque layer of frosting, go ahead and dollop a hefty scoop on top and smooth it onto the top with angled offset spatula. Spread more on the sides of the cake and use a bench scraper or the spatula to smooth and decorate. This is an exercise that takes a lot of practice, so cut yourself some slack the first 15 times you do this, okay? If all else fails, go for messy, rustic frosting and claim you did it on purpose. Cool? Once finished, store the cake as indicated in your recipe or serve immediately!

How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com

A Few More Tips On How to Stack A Layer Cake :

I’ve had to learn a lot the hard way. Here’s a few pointers from mistakes I’ve made far too often:
1. Don’t add too much filling to your cake. Jam, curd, or other running fillings cake easily spill out the top of a dam or squish underneath. Be sure your dam has adhered to the cake layer it is on top of and don’t overfill it! Let your dam be about 1/8″ higher than the filling and add your next cake layer gently.
2. Master the cake to frosting ratio. Some recipes will produce extra thick layers of cake that are intended to be torted (or trimmed into layers). Use a large serrated knife here to slice through your cake layer and cut it into appropriately thick layers. Most of my recipes produce cakes that are 1 to 1’1/4″ thick, so about 1/4″ of frosting is appropriate here. If you wind up with thicker layers, consider torting or adding additional frosting between layers. For thinner layers, consider less frosting.
3. Don’t overwork your frosting. This is hard to do. I get it. The more your attempt to smooth and perfect a finished frosted cake, the more likely you are to overwork or deflate your frosting. This can change the color, texture, and mouthfeel of the frosting. Do your best to not overwork and keep in mind that pristine cakes come with practice.
4. Transfer with care! I like to slide a large offset spatula under the cake board to help shimmy it off the turntable. I usually need to do this when popping the cake in the fridge or when transferring it to its serving plate. They make cake lifters specifically for this purpose, but I don’t actually have one. I find a large offset spatula works fine. Do what feels right!
5. Make sure your frosting is the right consistency. I can’t emphasize this enough. If you notice your frosting is difficult to work with, go ahead and fix it before you get too far into the frosting process! The messiest cakes I’ve ever made were when I didn’t take the time to address my frosting consistency. See above for quick tips.
6. Decorating layer cakes is an entirely different topic. Admittedly, I’m not terrific at decorating cakes, so I usually like to stick with basics: flowers, sprinkles, or large piped dollops of frosting. For cake decorating inspiration, I recommend checking out Tessa Huff’s site. She decorates beautiful and attainably intricate cakes. This is a great place to start.

How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com

A Few Last Minute Tips on Baking Cakes:

You can’t learn how to stack a layer cake if you don’t have a good baked cake. Here’s a few tips that have helped me:
1. Use room temperature ingredients. The ingredients in most cake recipes will emulsify together better when not at extreme temperatures. So what do you do when you forget to set your ingredients out in advance? Set your eggs in a cup of warm water to quickly bring to room temperature and feel free to nuke milk in the microwave at a low temperature in 10 second intervals till it’s no longer ice cold. As for the butter: consider slicing it into tablespoon pads and resting at room temperature while you set out the rest of your ingredients, or, nuke in the microwave for 8 seconds per side of butter.
2. Use parchment paper to line the bottoms of your pan. Yes, it can be a pain to cut out rounds of parchment, but I use it every time. Why? Because the only thing more annoying that cutting out parchment rounds is baking a beautiful cake only to have chunks of it remain stuck to the innards of your pan. If you’re feeling really aggressive, you can purchase pre-cut rounds of parchment online and they make life so much easier. Just do it.
3. Do not overmix. If you read a recipe that says “mix just until combined”, do just that. Overmixing your batter will cause your cake to be chewy and dense… not usually what we’re going for.
4. Make sure your baking powder and soda are fresh. If you open your cabinet and the baking soda says it expired in 2009, throw it out. I’m talking to you, Mom.
5. If you don’t keep buttermilk on hand, don’t fret! I sometimes will use 1 tablespoon of white vinegar for every scant cup of milk when I need a quick substitute for real buttermilk. Works like a charm.
6. Don’t overbake! Toothpicks cost like, $1 at the store. And I’m pretty sure you can steal them from hostess stands at most chain restaurants. So keep some on hand and when the cake looks just barely firm in the middle and is no longer jiggling in the pan, test it. Moist crumbs should come out. If it’s not done, set the timer for one minute and try again. And in the midst of all that checking, try not to open and close the oven too much. You’ll end up with a  cake crater big enough to put your face in. On second thought, this isn’t such a terrible outcome so do whatever you want. No judgement here.
7. Allow to cool a bit in the pan before flipping out on to a cooling rack.

How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com

A Few Favorites to Start With:

Here’s a few links to my favorite cakes and frostings! Mix and match however feels right. I’ll be sharing a yummy layer cake recipe for you guys to practice with next week, so STAY TUNED. Happy baking and don’t forget to send me all of your questions!
Favorite Chocolate Cake Recipe
Favorite White Cake Recipe (Just Omit the Chocolate Chips!)
Favorite Buttermilk Cake
Favorite Cream Cheese Buttercream





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!

Red Velvet Cake

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

NEW YEAR NEW SITE! Agh! I’m so excited for you guys to check out what’s new here on Wood & Spoon. I have adored my website design for the past 3 years, but man, it was time for a facelift. My hope is that this new site is more user-friendly so that you guys can find exactly you’re looking for. Wanting to find a recipe? The recipes tab is way more searchable so that you can see the type of stuff you’re into! Curious about what kind of cake pans, baking sheets, and utensils I love? You can click the shop tab for direct links to the varieties I use in my own home. Interested in taking a trip? The travel tab will give you a sneak peek into some of our recent adventures and link to my favorite places to eat in those cities.  Granted, this isn’t some drastic overhaul, but I’m really excited to present this to you y’all. I hope you love it.

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

Also along the lines of “things I hope you love” is this red velvet cake. Isn’t she a looker? I was going to save this cake for Valentine’s Day, but the time just seemed right. We’re celebrating a new site after all, right? Red velvet is always a favorite of mine, and this fluffy layer cake is no exception.

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

You might be wondering what the heck is red velvet anyways. Great question. I have no idea, but I’m totally into the ingredients that make this cake’s texture and flavor everything it is. First, we have cocoa powder- and just a little. This adds a subtle richness to the cake and leaves you asking, “what is this flavor I’m tasting?” The vinegar adds acid which helps to create a seriously fluffy cake. And finally, the cream cheese frosting, not necessary to a red velvet cake but almost always found in accompaniment, adds tang for contrast to the velvety sweetness of the layers. While a lot of red velvet cakes tend to be a tad too sweet, I love that this one seems to be fairly balanced in every way.

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

I’m planning to make a quick tutorial for stacking layer cakes soon, but in the meantime, check out my cake baking hacks at this link here! There’s a few simple tricks that can keep you from experiencing frustration while in the kitchen, and some of these tips may help you. I hope you all get a chance to peruse the cake recipes on my site and give this one a try if you think about it. Happy baking to you all!

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

If you like this red velvet cake recipe you should try:

Black and White Cake
Funfetti Cake
White Chocolate Cake
Milk Chocolate Chip Cake
Chocolate Caramel Crumble Cake

Print

Red Velvet Cake

Red Velvet Cake by Wood and Spoon blog. This is a cocoa flavored layer cake with a tangy cream cheese frosting. This recipe is fluffy and festive with bright red layers and is perfect for holiday baking or birthday celebrations. Learn more about how to make this dessert on thewoodandspoon.com by Kate Wood

This red velvet cake is a fluffy three layer cake with a tangy and sweet cream cheese frosting. 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 8” 3 layer cake 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 3/4 cup (170 gm) unsalted butter, at room temperature
  • 1/2 cup (120 gm) canola oil
  • 2 cups (400 gm) sugar
  • 3 large eggs, at room temperature
  • 21/3 cups (320 gm) all-purpose flour
  • 2 tablespoons cocoa powder
  • 11/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 11/4 cups (300 g m) whole milk, at room temperature
  • 1/4 cup (60 gm) white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (optional)

 

For the frosting

  • 11/2 cups (285 gm) unsalted butter, room temperature
  • 1 block/ 8 ounces (225 gm) cream cheese, room temperature
  • ½ teaspoon salt
  • 11/2 teaspoons vanilla
  • Appx. 5 cups/ 1-1/2 pounds (680 gm) of powdered sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees. Lightly grease 3-8” round pans and line the bottoms with pieces of parchment paper cut to fit inside the bottom.
  2. In a large bowl or the bowl of a stand mixer, beat the butter, oil, and sugar on medium speed for 3 minutes, scraping the sides of the bowl as needed. Add the eggs one at a time, scraping the sides of the bowl as needed. Stir to combine.
  3. In a separate bowl, gently whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, combine the milk, vinegar, and vanilla. Add half of the dry ingredients mixture to the butter and stir on low to combine. Add half of the liquid ingredients and stir just to combine. Scrape the sides of the bowl and then repeat this process. Add the red food coloring and stir to combine. Divide the batter equally among the three pans and bake in the preheated oven until puffed and a toothpick inserted comes out clean, about 22-25 minutes. Allow to cool completely prior to frosting.

 

To prepare the frosting

  1. In a large bowl or the bowl of a stand mixer, beat the butter on medium speed (I use 4 on my stand mixer) for 2-3 minutes until light and creamy, scraping the bowl as necessary. Add the cream cheese and beat to incorporate for an additional minute. Add the salt, vanilla, and powdered sugar and beat on low speed until incorporated. Scrape the sides of the bowl and continue to beat until well combined. Do not overbeat as this can cause the cream cheese to loosen. If needed, add a tablespoon of water or milk at a time to get the frosting the right consistency. Refrigerate as needed to thicken the frosting up.

 

To assemble the cake

  1. Use a serrated knife to level the cakes. Smooth a small amount of frosting on an 8” cake board or plate and center a single cake layer on top. Smoothly spread a thick layer of frosting on top, extending the buttercream all the way to just eby9ond the edge of the cake.  Stack the second cake layer on top and repeat the entire process once more. Place the final cake layer on top. Spread a thin coat of frosting (crumb coat) all over the cake and allow it to set up in the fridge prior to applying the final coat of frosting. You can skip this step if desired. Finish frosting the cake as desired with the rest of the buttercream.  Cake will keep in the refrigerator covered in plastic for up to three days.

Pear Almond Cake

Pear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.com

Now that Thanksgiving is behind us, I’m going full-on Christmas mode. Granted, my house has been decorated for two weeks, we’ve already made a gingerbread house, and the Jonas Brothers’ Christmas single has been played like 342 times, but still. Our last Christmas was hectic and abrupt because of our move, and I’ve been determined to make the biggest deal out of it this year (#momlife). To get things going in a festive direction, I’m sharing this pear almond cake today! Let’s talk all about it.

Pear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.com

This is a one-bowl butter and sour cream-based bundt cake that is loaded with chopped pears and a sweet streusel and glaze. Cakes like this always read coffee cake to me, which basically means it’s an appropriate choice for breakfast, brunch, snack, or dessert. Is there anything better than a green light for dessert all day long? NOPE. To make it, simply cream butter and sugar in a large bowl before adding eggs and extract. The dry ingredients come next and are alternated in with sour cream which bulks up this cake and adds moisture. Finally, the chopped pears are folded in and the cake is ready to be topped with streusel.

Pear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.com

This pear almond cake is seriously dense and hearty. The pears help to offset sweetness and add a ton of moisture. The end product is a cake that is super fruit-foward and great for munching on all day long. I’m sharing today’s recipe over on Stemilt’s blog! Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ve been developing recipes for their blog using their best in-season fruits. This month, I got my hands on their Anjou Pears and thought a sweet and simple pear almond cake would make for a delicious treat to enjoy all season long. Head to their site at the link below to read all about it and give the recipe a try! I can’t wait to hear what you think. Have a great week and tune in later this week for a second (!!!) recipe!

Pear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.comPear Almond Cake by Wood and Spoon blog by Kate Wood. This is a simple pound cake bundt cake with a streusel crumb topping that is loaded with fresh sweetened pear fruit and almond flavor. The coffee cake makes a great breakfast or dessert treat or snack for your holiday winter tables. Learn more about the recipe and how to prep this simple cake that can be garnished with pomegranate seeds on thewoodandspoon.com

Click here for the pear almond cake recipe!

If you like this pear almond cake you should try:

Brown Butter Pear Tart

Poached Pear Trifles

Coffee Cake Muffins

Honey Cake with Figs and Whipped Cream Cheese

Apple Crumb Cake

Funfetti Cake

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

Happy birthday to… ME! Is it obnoxious to celebrate one’s own birthday? Would it be narcissistic of me to think you’re all dying to participate in the fun that is this funfetti cake? Maybe, but I don’t even care. I love birthdays, and as a baking blogger, there are very few things that excite me like the chance to make my own birthday cake. This funfetti cake, albeit basic, is just the type of festive dish I want to nosh on for my special day, and I sincerely hope you’ll lend me a hand with blowing out all these candles. Let’s get started.

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

I refuse to believe there is a single person on this earth who doesn’t love funfetti cake. I mean, does a happier dessert exist? Those sugary sprinkled flavors hold all sorts of fond memories for me, and nothing gets me in the mood for celebrating like a cake that feels like a party. While I’ve featured all sorts of funfetti-flavored treats on this site (I’m looking at you, funfetti cookies, funfetti ice cream cake, and sugar cookie ice cream) I’ve yet to showcase an OG funfetti cake like this. Today is the day.

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

This funfetti cake is about as basic as it comes. A butter and oil cake made with buttermilk and loads of clear vanilla extract bakes up with cake flour and more than a fair share of rainbow jimmies. The frosting is equally simple, made with softened butte, cream cheese, and just enough salt to balance out the sugary sweetness. I love being able to offer a homemade treat on special occasions, and this one has all the nostalgic flavors of the store-bought varieties with all the pride of a made-from-scratch offering. Now that’s a win-win situation.

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

A few notes on this funfetti cake. First, I highly recommend cake flour here without substitutions. This will help keep the cake fluffy and light while adding a bit of that birthday cake flavor. Same goes for clear vanilla extract. While pure vanilla extract or vanilla beans will make for a delightful cake, it will lack that box cake flavor that we all kinda want with a funfetti cake. Don’t skimp here. In a pinch you can use regular milk in place of buttermilk, but do take care to ensure that your ingredients are all room temperature. This is a must.

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

I’ve had a bunch of you all ask me about the sprinkles I use for my funfetti-flavored treats. I typically look no further than the traditional rainbow jimmies sold at the grocery store, but I’ll link a few other favorites here and here. For the outside of this cake, I opted for a blend of sprinkles that I made with rainbow jimmies and white nonpareils. Easy peasy!

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

Happy birthday to moi and whoever you happen to be celebrating this week. Because more is merrier when it comes to sprinkles, I’m planning to share a second recipe later this week! Tune in for more funfetti goodness! In the meantime, give this funfetti cake a try and let me know what you think! Happy Tuesday and happy baking!

If you like this funfetti cake you should try:

Funfetti Rolls

Funfetti Scones 

Funfetti Cookies

Funfetti Ice Cream Cake

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Funfetti Cake

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

This funfetti cake is loaded with rainbow sprinkles and box cake mix flavor. It’s a made from scratch celebration cake!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 90
  • Yield: 9 1x
  • Category: Cake
Scale

Ingredients

For the cake:

  • 1 cup unsalted butter, at room temperature
  • ½ cup vegetable or canola oil
  • 13/4 cup sugar
  • 5 eggs
  • 1 tablespoon clear vanilla extract
  • 33/4 cups cake flour
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 11/2 cups buttermilk, at room temperature
  • ¾ cup rainbow jimmies

For the frosting:

  • 11/2 cups unsalted butter, at room temperature
  • 6 ounces cream cheese, at room temperature
  • 1 tablespoon clear vanilla extract
  • ½ teaspoon salt
  • 6 cups powdered sugar, plus more as needed
  • 12 tablespoons milk, as needed

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare 3-8” pans by spraying them with baking spray and lining the bottoms with parchment paper rounds. In the bowl of a stand mixer, cream the butter, oil and sugar on medium speed for 4 minutes. Scrape the sides of the bowl and add the vanilla and eggs one at a time, stirring briefly after each addition. In a separate bowl, combine the cake flour, salt, baking powder, and baking soda. Add half of the dry ingredients, mixing on low speed, followed by the buttermilk. Add the remaining dry ingredients and jimmies and stir to combine. Divide the batter evenly between the three pans and bake in the preheated oven for about 30 minutes, or until a toothpick inserted comes out clean.

    To prepare the frosting:

  2. Cream the butter in the bowl of a stand mixer on medium speed until light and fluffy, about 6 minutes. Add the cream cheese and beat on medium speed just to combine, about 1 minutes. Stir in the clear extract and salt, Add about half of the powdered sugar and stir on low to combine. Add the remaining powdered sugar and scrape the sides of the bowl prior to combining. Once uniform, check the consistency. Add a tablespoon or two of milk to thin out the frosting or ¼ cup or so of powdered sugar to thicken it up. The mixture should be a smooth, soft consistency. Set aside while you get ready to prepare your cake.

To assemble the cake:

  1. Use a serrated knife to trim the domes off your cakes. I like to briefly freeze my cakes in plastic wrap to make assembly easier. You can do this is you’d like. Otherwise, spread a little frosting on the bottom of an 8” cake board and place the first layer on top. Place a big dollop of frosting on top and use an offset spatula to smooth it on. Repeat this process while stacking the remaining two layers of cake. Use your offset spatula to smooth on a thin layer all over the cake. You can place your cake in the fridge briefly to allow the frosting to firm up. Continue decorating the cake as desired and enjoy! Serve at room temperature.

Bourbon Bundt Cake

Bourbon Bundt Cake by Kate Wood. This is a boozy and moist bundt cake make with Kentucky whiskey and a bourbon glaze. The cake is fluffy and tall and serves as a great breakfast or brunch or dessert item! It comes together in one bowl and can be made in advance. Learn more about this fall simple cake on thewoodandspoon.com

When I turned 21, I was determined to be a badass. The youngest of my friends, I had watched the majority of them ripen to adulthood and opt for sugary martinis and syrupy cordials on their special days. Cosmopolitans, amaretto sours, and assorted varieties of fruit-flavored wines were usually on the list of go-to beverages, but me… well, I wanted the fill bigger britches. I wanted the stuff that grown men drank, the kind of booze that put hair on you chest. I opted for bourbon.

Bourbon Bundt Cake by Kate Wood. This is a boozy and moist bundt cake make with Kentucky whiskey and a bourbon glaze. The cake is fluffy and tall and serves as a great breakfast or brunch or dessert item! It comes together in one bowl and can be made in advance. Learn more about this fall simple cake on thewoodandspoon.com

Let’s just say I had no idea what I was getting myself into. My Kentucky roots tricked me into believing that all the exposure to bluegrass and horse-speckled hills would somehow prepare my palate for the smooth (but not subtle) punch of a bourbon cocktail, but I could not have been more wrong. On my 21st birthday, armed with my parent’s credit card and a friend to hold my hair back (kidding), we saddled up to a table at a local Birmingham whiskey bar, and I ordered a glass of Woodford Reserve over ice. The waitress suggested I try their bacon-infused variety (obviously, because it was 2008), and I delightfully agreed. For the next hour I put on a brave face and grimaced through microscopic sips of what I assumed was some kind of smoky rubbing alcohol. It was terrible, and I watched longingly as my friends enjoyed chilled glasses of Riesling and cranberry vodkas. I was not ready for the bourbon.

Bourbon Bundt Cake by Kate Wood. This is a boozy and moist bundt cake make with Kentucky whiskey and a bourbon glaze. The cake is fluffy and tall and serves as a great breakfast or brunch or dessert item! It comes together in one bowl and can be made in advance. Learn more about this fall simple cake on thewoodandspoon.com

I sing a different tune about bourbon now. I love the flavor it adds to cocktails and baked goods alike and opt for its comforting warm flavors over just about any other libation. Here, in this bourbon bundt cake, the Kentucky-bred booze flavors a moist, one-bowl cake with flavors of fall and a subtle little kick reminiscent of what that 21-year old Kate was probably expecting from her birthday beverage. This cake is perfect for the season, fits in with any breakfast or brunch menu, and is still enough of a treat to enjoy at dessert. Consider this is your catch-all cake for the next few months. If you’re interested in hearing more about it, let’s dive in.

Bourbon Bundt Cake by Kate Wood. This is a boozy and moist bundt cake make with Kentucky whiskey and a bourbon glaze. The cake is fluffy and tall and serves as a great breakfast or brunch or dessert item! It comes together in one bowl and can be made in advance. Learn more about this fall simple cake on thewoodandspoon.com

This bourbon bundt cake is made with my favorite (you guessed it!) Kerrygold butter. In pound cakes and other simple bundts, I prefer to opt for their high-fat, ultra-flavorful unsalted butter. Kerrygold butter keeps this cake moist with a subtle richness that other butters simply can’t offer. To the softened butter, I add sugar and brown sugar which gets whipped together until light and fluffy. Eggs and vanilla come next before the dry ingredients are alternated in with the buttermilk and bourbon. The batter bakes up in a prepared bundt pan until a toothpick inserted comes out clean.

Bourbon Bundt Cake by Kate Wood. This is a boozy and moist bundt cake make with Kentucky whiskey and a bourbon glaze. The cake is fluffy and tall and serves as a great breakfast or brunch or dessert item! It comes together in one bowl and can be made in advance. Learn more about this fall simple cake on thewoodandspoon.com

Allow the bourbon bundt cake to cool slightly in the pan and then invert onto a cooling rack or serving dish. Once cool, whip up the simple glaze of bourbon, powdered sugar, and cream, and pour the thickened mixture all over the cake. I love collecting the run-off glaze in the center of the cake and spooning any extra glaze back on top for a second dose of sweet. This bourbon bundt cake is simple but such a crowd pleaser.

Bourbon Bundt Cake by Kate Wood. This is a boozy and moist bundt cake make with Kentucky whiskey and a bourbon glaze. The cake is fluffy and tall and serves as a great breakfast or brunch or dessert item! It comes together in one bowl and can be made in advance. Learn more about this fall simple cake on thewoodandspoon.com

I hope you’ll give this bourbon bundt cake a try this week! Next week we’re celebrating my birthday (!!!) with TWO special recipes that I can’t wait to share. In the meantime, many thanks to Kerrygold for sponsoring this post and for making this an awesome cake! Happy baking!

Bourbon Bundt Cake by Kate Wood. This is a boozy and moist bundt cake make with Kentucky whiskey and a bourbon glaze. The cake is fluffy and tall and serves as a great breakfast or brunch or dessert item! It comes together in one bowl and can be made in advance. Learn more about this fall simple cake on thewoodandspoon.com

If you like this bourbon bundt cake you should try:

Brown Butter Bourbon Madeleines 

Derby Hand Pies

Brown Sugar Apple Bundt Cake

Maple Apple Cake

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Bourbon Bundt Cake

Bourbon Bundt Cake by Kate Wood. This is a boozy and moist bundt cake make with Kentucky whiskey and a bourbon glaze. The cake is fluffy and tall and serves as a great breakfast or brunch or dessert item! It comes together in one bowl and can be made in advance. Learn more about this fall simple cake on thewoodandspoon.com

This bourbon bundt cake is lightly scented with booze and is topped with a powdered sugar glaze. Perfect for breakfast, brunch, or dessert!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 1 hour 25 minutes
  • Yield: 9 1x
  • Category: Cake
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 11/4 cup sugar (250 gm)
  • ¾ cup (150 gm) brown sugar
  • 4 large eggs, at room temperature
  • 1 cup (240 gm) buttermilk, at room temperature
  • ¼ cup (60 gm) good quality bourbon
  • 2 teaspoons vanilla extract
  • 23/4 cups (385 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

For the glaze:

  • 2 cups powdered sugar
  • 2 tablespoons bourbon
  • ¼ cup heavy whipping cream, plus more as needed

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter, sugar, and brown sugar together on medium speed for 4 minutes. Scrape the sides of the bowl and add the eggs one at a time. Scrape the sides of the bowl and stir in any unincorporated egg. In a separate bowl combine the buttermilk, bourbon, and vanilla extract. In another bowl, stir together the flour, baking powder, soda, and salt. Add half of the dry ingredients to the butter mixture and stir just until barely combined on low speed. Add half of the liquid ingredients and stir to combine. Repeat this process to incorporate the remaining dry and wet ingredients. Fold the batter together using a rubber spatula to ensure everything is well incorporated.
  2. Lightly grease and flour a bundt pan and spoon the batter into the pan. Bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 45- 50 minutes. Allow to cool for 20 minutes in the pan, then invert the cake on to a cooling rack to cool completely.

To prepare the glaze:

  1. Whisk together the powdered sugar, bourbon, and ¼ cup of heavy whipping cream. Add additional cream 1 teaspoon at a time until your glaze is the desired consistency. Add additional powdered sugar to thicken as needed. Spoon the glaze over top of the cake and 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

 

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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.

Vanilla Butter Loaf

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

You gotta have those back pocket recipes- the ones that come together easily, can find a home throughout every season, and never disappoint. This vanilla butter loaf is an easy peasy cake that can serve as a nest for all of your favorite seasonal fruits and easily doubles as dessert and breakfast. It’s as beautiful as it is delicious, so let me tell you all about it.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

One of my favorite things about this vanilla butter loaf is that it’s pretty much dessert disguised as a breakfast bread. You know those loaf cakes that are served at coffee shops? This is that kind of thing. It has major pound cake vibes, but its loaf shape and the swirl of spice through the center of the cake totally establishes it as a breakfast food, if you ask me. The whole thing is glazed with a simple powdered sugar icing that envelopes the cake in lemon scented sweetness and protects it from drying out.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.comVanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

Another plus of this vanilla butter loaf is that it can easily be topped with whatever fresh fruits you have on hand. Here, I opted for figs and toasted almonds, but berries, baked apples or pears, Concord grapes, or stone fruit would taste delicious. Choose whatever is in season and most beautiful for best results or feel free to opt out entirely. The cake is delicious on its own.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

I’m sharing today’s recipe with my friends at Kerrygold. This vanilla butter loaf has a distinct richness and melt-in-your-mouth flavor that can only be attributed to quality butter. You already know that I count on Kerrygold for all of my most flavorful baked treats, and this loaf is no exception. Be sure to choose a butter you trust for this cake and you won’t be disappointed.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

I’ll be popping in next week with not one but TWO recipes for you all to nosh on, so stay tuned. You won’t want to miss them. Many thanks to Kerrygold for sponsoring this post. I hope you all get to baking this week and enjoy this vanilla butter loaf!

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

If you like this vanilla butter loaf you should try:

Marble Loaf Pound Cake

Cherry Pound Cake

Banana Crumb Cake

Lemon Pound Cake

 

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Vanilla Butter Loaf

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

This vanilla butter loaf is similar to a pound cake and features a vanilla glaze and fresh fruit and nuts on top!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • ¾ cup (170gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • 3 large eggs, at room temperature
  • 11/2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 11/2 cups (200 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (60 gm) buttermilk, at room temperature

For the filling:

  • ¼ cup (50 gm) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom

For the topping:

  • 1 cup (115 gm) powdered sugar
  • 11/2 teaspoons lemon juice
  • 2 teaspoons lemon zest
  • 11/2 cups sliced fruit- I used figs
  • 2 tablespoons sliced almonds

Instructions

  1. Preheat the oven to 350 degrees and lightly grease and flour an 8”x4” loaf pan. In the bowl of a stand mixer, cream the butter and sugar together on medium speed until light a fluffy, about two minutes. Add the eggs one at a time, scrape the sides of the bowl and beat on low to combine. Add the extract and zest. Scrape the sides of the bowl and add half of the flour, the baking powder, and the salt. Stir on low until almost combined and then add the buttermilk. Scrape the sides of the bowl and stir the remaining flour in on low speed. To not overmix. Set aside.
  2. In a small bowl, prepare the filling by combining the brown sugar, cinnamon and cardamom. Spread half of the batter into the prepared loaf pan and sprinkle the filling on top. Dollop the remaining batter on top of the brown sugar mixture and smooth the top. Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and allow to cool.
  3. When cooled, whisk together the topping. Combine the powdered sugar, lemon juice and zest until you achieve your desired consistency. Add extra powdered sugar to thicken the glaze and extra lemon juice to thin it out. You can test the consistency on the side of a glass. Pour on top of the cake and garnish with fruit (I prefer figs or strawberries) and almonds. Serve immediately.