Cakes

Brown Butter Balsamic Caramel Cake

Brown Butter Balsamic Caramel Cake by Wood and Spoon blog. This is a two layer cake with fluffy brown butter layers, a balsamic vinegar scented caramel filling and a sweet and simple buttercream made with more of that same caramel. The cake is flavorful and sweet, not at all bitter, and the balsamic adds a lingering scent that is absolutely addictive. Learn how to make this sophisticated and delicious celebration cake on thewoodandspoon.com

Happy Friday!! I didn’t plan on sharing this cake recipe today, but as luck would have it, it’s ready! Hooray! I’ll keep it short and simple and get right to the main event: brown butter balsamic caramel cake.

Brown Butter Balsamic Caramel Cake by Wood and Spoon blog. This is a two layer cake with fluffy brown butter layers, a balsamic vinegar scented caramel filling and a sweet and simple buttercream made with more of that same caramel. The cake is flavorful and sweet, not at all bitter, and the balsamic adds a lingering scent that is absolutely addictive. Learn how to make this sophisticated and delicious celebration cake on thewoodandspoon.com

I know what you’re thinking: balsamic caramel? I get it, so hear me out. About a year ago, we did a how-to on caramel here. We walked through the ins and outs of how to make it and since that time, we’ve flavored caramels with all sorts of stuff- coffee, peanut butter, maple syrup, and more! But today, we’re venturing into new and exciting territory, going where no man (or woman!) has gone before on this site: balsamic caramel. With the addition of a smidge of high-quality balsamic vinegar, we can ever-so-slightly modify the taste and scent of ordinary caramel, taking it from something yummy and sweet to a filling that is intoxicating, interesting, and down-right sophisticated. Combine that with brown butter cake layers and buttercream and you have yourself a winner. Lt’s talk about how to make it.

Brown Butter Balsamic Caramel Cake by Wood and Spoon blog. This is a two layer cake with fluffy brown butter layers, a balsamic vinegar scented caramel filling and a sweet and simple buttercream made with more of that same caramel. The cake is flavorful and sweet, not at all bitter, and the balsamic adds a lingering scent that is absolutely addictive. Learn how to make this sophisticated and delicious celebration cake on thewoodandspoon.com

Brown Butter Balsamic Caramel Cake by Wood and Spoon blog. This is a two layer cake with fluffy brown butter layers, a balsamic vinegar scented caramel filling and a sweet and simple buttercream made with more of that same caramel. The cake is flavorful and sweet, not at all bitter, and the balsamic adds a lingering scent that is absolutely addictive. Learn how to make this sophisticated and delicious celebration cake on thewoodandspoon.com

The cake layers are straight-forward. We start by browning butter in a pan (more on that here!), cooling it, and whipping it into a cake batter. The cakes bake up into thick, 9″ wide layers, and are allowed to cool. In the meantime, we can work on the caramel. Butter and brown sugar melt down and cook in a pan until thick and golden. Carefully stir in some heavy cream, salt, and that smidge of balsamic for flavor and allow it to cool completely in the fridge. Once it’s room temperature, we can make the buttercream and begin the assembly!

Brown Butter Balsamic Caramel Cake by Wood and Spoon blog. This is a two layer cake with fluffy brown butter layers, a balsamic vinegar scented caramel filling and a sweet and simple buttercream made with more of that same caramel. The cake is flavorful and sweet, not at all bitter, and the balsamic adds a lingering scent that is absolutely addictive. Learn how to make this sophisticated and delicious celebration cake on thewoodandspoon.com

Trim off any domed tops from the cakes and spread a smooth layer of buttercream on top of the first layer. In order to put some caramel within the cake, we’ll need to pipe a dam around the perimeter (more on that here!) and pour in some of the cooled caramel. Place the second layer on top and decorate as desired with any remaining frosting. I opted to top the cake with extra caramel and some toasted hazelnuts, but this is all totally up to you! I do LOVE how this brown butter balsamic caramel cake came out looking though, don’t you?

Brown Butter Balsamic Caramel Cake by Wood and Spoon blog. This is a two layer cake with fluffy brown butter layers, a balsamic vinegar scented caramel filling and a sweet and simple buttercream made with more of that same caramel. The cake is flavorful and sweet, not at all bitter, and the balsamic adds a lingering scent that is absolutely addictive. Learn how to make this sophisticated and delicious celebration cake on thewoodandspoon.com

I know next week will be all about pumpkins, pies, turkey dinners, so for now, let’s just give thanks for this beauty of a cake. I’ve got another yummy recipe in store for y’all next week, even amidst all the holiday excitement! If you get to make this cake, let me know what you think in the comments below! Happy Friday and Happy Baking!

Brown Butter Balsamic Caramel Cake by Wood and Spoon blog. This is a two layer cake with fluffy brown butter layers, a balsamic vinegar scented caramel filling and a sweet and simple buttercream made with more of that same caramel. The cake is flavorful and sweet, not at all bitter, and the balsamic adds a lingering scent that is absolutely addictive. Learn how to make this sophisticated and delicious celebration cake on thewoodandspoon.com

If you like this brown butter balsamic caramel cake you should make:

Bourbon Caramel Cake
Molten Caramel Chocolate Cakes
Chocolate Caramel Crumble Cake
Cinnamon Sugar Cake

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Brown Butter Balsamic Caramel Cake

Brown Butter Balsamic Caramel Cake by Wood and Spoon blog. This is a two layer cake with fluffy brown butter layers, a balsamic vinegar scented caramel filling and a sweet and simple buttercream made with more of that same caramel. The cake is flavorful and sweet, not at all bitter, and the balsamic adds a lingering scent that is absolutely addictive. Learn how to make this sophisticated and delicious celebration cake on thewoodandspoon.com

This two layer cake has fluffy brown butter layers, a balsamic vinegar caramel filling, and a simple American buttercream flavored with that same tangy caramel!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 9 Servings 1x
  • Category: Dessert
Scale

Ingredients

For the cake layers:

  • 1½ cup unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs, at room temperature
  • 23/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk, at room temperature
  • ¼ cup white vinegar
  • 2 teaspoons vanilla extract

For the caramel:

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • ¼ cup balsamic vinegar (or more, according to your taste)
  • 3/4 teaspoon salt

For the buttercream:

  • 11/2 cups unsalted butter
  • 2/3 cups prepared caramel
  • 21/2 cups powdered sugar

Instructions

  1. To prepare the cake, cube the butter and place it in a medium, light-colored, heavy-bottomed saucepan over medium low heat. Stir regularly to allow the butter to melt evenly. It will begin to sizzle, foam, and then brown. Continue stirring and scraping the sides of the pan as the butter browns and remove to a heat-safe bowl when the butter has golden flecks throughout and the pan smells fragrant. Allow to cool completely to soft, room temperature. I prefer to speed this process up in the fridge.
  2. When ready to bake the cake, ensure that your butter is room temperature and preheat the oven to 350 degrees. Lightly grease two 9” pans with baking spray and cut out rounds of parchment paper to fit directly into the bottom of each pan. Cream the butter, sugar, and brown sugar in a large bowl or the bowl of a stand mixer on medium speed for 4 minutes. The mixture will be light and fluffy. Scrape the sides of the bowl and add the eggs one at a time, stirring after each addition. Add half of the flour, the powder, soda, and salt. Sitr on low to combine. Combine the milk, vinegar, and vanilla and add half of that mixture. Stir on low and scrape the sides of the bowl. Add the remaining dry ingredients followed by the remaining wet and use a rubber spatula to fold in any unincorporated bits. Do not over mix. Divide the batter between the two pans and bake until a toothpick inserted comes out clean, about 35 minutes. Bake time differs from oven to oven. Remove from oven when done and allow to cool completely.
  3. In the meantime, prepare the caramel. In a medium, heavy-bottomed pan, combine the butter and brown sugar and stir regularly until the mixture has melted. Bring to a rolling boil and use a rubber spatula to barely stir the caramel on the edges of the pan toward the middle. Cook for 4 minutes. Remove from heat and carefully stir in the remaining ingredients. Transfer to a heat-safe container and allow to cool completely.
  4. When ready to frost the cake, cream the butter for the buttercream on medium speed for 3 minutes. Add the caramel and powdered sugar and whip for an additional minute. Scrape the sides of the bowl and mix again to incorporate.
  5. Use a serrated knife to level the cakes and place a schmear of buttercream on a prepared cake board or plate. Place the first layer on top and smooth a large plop of buttercream on this first cake. Place a cup of the buttercream in a piping bag or Ziploc and snip the end off to make a ½” sided opening. Pipe a dam around the perimeter of the top of the cake and spoon some of the remaining caramel inside. Place the second cake layer on top and lightly press down to seal it to the bottom cake. Be sure no caramel smushes out. Finish icing with the remaining buttercream and decorate as desired! I used toasted hazelnuts and extra caramel! Enjoy!

Apple Crisp Cheesecake

Apple Crisp Cheesecake by Wood and Spoon blog. This autumn dessert recipe from Kelsey Siemens features a spiced graham cracker crust, a salted caramel cheesecake filling, fresh apples, and a crumbly brown sugar streusel topping. Served with salted caramel and loads of warm fall flavors, this cake is a terrific make ahead dessert for the holidays including Thanksgiving and Christmas. Learn how to make homemade cheesecake on thewoodandspoon.com

If only every day could be a vacation day. *Le sigh*. Brett and I just got back from a quick trip to South Carolina for my birthday, and I was reminded why it’s so important to get away. It’s like a mental reset or a breath of fresh air, and if there’s anything we need in these last few months of 2020, it’s that. New perspective. I’m sure I’ll tell you all about the trip really soon, but for now, we’ll stick with dessert.

Apple Crisp Cheesecake by Wood and Spoon blog. This autumn dessert recipe from Kelsey Siemens features a spiced graham cracker crust, a salted caramel cheesecake filling, fresh apples, and a crumbly brown sugar streusel topping. Served with salted caramel and loads of warm fall flavors, this cake is a terrific make ahead dessert for the holidays including Thanksgiving and Christmas. Learn how to make homemade cheesecake on thewoodandspoon.com

This apple crisp cheesecake is from Kelsey Siemens’ new book, and it is FABULOUS! Kelsey, otherwise known as the farmer’s daughter, has been a long-time social media and blog friend, and her new book is filled with all the beautiful photos of food and rural farm life that I’ve come to love about her pages. The Farmer’s Daughter Bakes features seasonal fruit-based treats from blueberry lemon curd muffins to cherry turnovers, but with fall in the air, I knew I had to opt for the apple crisp cheesecake. Let me tell you all about it.

Apple Crisp Cheesecake by Wood and Spoon blog. This autumn dessert recipe from Kelsey Siemens features a spiced graham cracker crust, a salted caramel cheesecake filling, fresh apples, and a crumbly brown sugar streusel topping. Served with salted caramel and loads of warm fall flavors, this cake is a terrific make ahead dessert for the holidays including Thanksgiving and Christmas. Learn how to make homemade cheesecake on thewoodandspoon.com

This apple crisp cheesecake starts with a spiced graham cracker crust. Once lightly baked, the crust is topped with cheesecake filling flavored with salted caramel sauce. Next comes spiced apples and a brown sugar crisp topped made with extra salt and just enough butter. Once all stacked together, the cake is baked until set, fragrant, and loaded with texture. Truly, it’s nothing short of wonderful.

Apple Crisp Cheesecake by Wood and Spoon blog. This autumn dessert recipe from Kelsey Siemens features a spiced graham cracker crust, a salted caramel cheesecake filling, fresh apples, and a crumbly brown sugar streusel topping. Served with salted caramel and loads of warm fall flavors, this cake is a terrific make ahead dessert for the holidays including Thanksgiving and Christmas. Learn how to make homemade cheesecake on thewoodandspoon.com

This apple crisp cheesecake would be perfect for the upcoming holidays and will welcome any fruit you happen upon at any local apple orchards. I also think it would go terrifically with pears or even a substituted butterscotch sauce in place of the caramel! I’ll let you decide. Give Kelsey’s book a look here and do please try this fabulous recipe! I really think it’s a winner. Happy Wednesday to you all and happy baking!

Apple Crisp Cheesecake by Wood and Spoon blog. This autumn dessert recipe from Kelsey Siemens features a spiced graham cracker crust, a salted caramel cheesecake filling, fresh apples, and a crumbly brown sugar streusel topping. Served with salted caramel and loads of warm fall flavors, this cake is a terrific make ahead dessert for the holidays including Thanksgiving and Christmas. Learn how to make homemade cheesecake on thewoodandspoon.com

If you like this apple crisp cheesecake you should try:

Apple Crisp Ice Cream
Brown Sugar Apple Bundt Cake
Caramel Apple Pie
Apple Crisp Ice Cream
Apple Crumb Cake
Brown Sugar Cheesecake with Oatmeal Cookie Crust

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Apple Crisp Cheesecake

Apple Crisp Cheesecake by Wood and Spoon blog. This autumn dessert recipe from Kelsey Siemens features a spiced graham cracker crust, a salted caramel cheesecake filling, fresh apples, and a crumbly brown sugar streusel topping. Served with salted caramel and loads of warm fall flavors, this cake is a terrific make ahead dessert for the holidays including Thanksgiving and Christmas. Learn how to make homemade cheesecake on thewoodandspoon.com

This recipe found in “The Farmer’s Daughter Bakes” is a salted caramel cheesecake with apple pie filling and a spiced crumb topping!

  • Author: Kelsey Siemens
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 180
  • Yield: 10 servings 1x
  • Category: Dessert
Scale

Ingredients

Crust:

  • 11/2 cups (150 gm) graham cracker crumbs
  • 2 tablespoons (28 gm) packed brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon allspice
  • ¼ cup (60 mL) melted unsalted butter

Cheesecake:

  • 3 cups (696 gm) cream cheese, room temperature
  • ¾ cup (150 gm) granulated sugar
  • ½ cup (120 mL) full-fat plain Greek yogurt
  • ½ cup (120 mL) salted caramel sauce, plus extra for serving
  • 1 teaspoon vanilla extract
  • 3 large eggs

Apple Filling:

  • 34 medium tart apples, such as Elstar, Pink Lady, or Granny Smith (4 cups when prepared)
  • ½ tablespoon lemon juice
  • 1 tablespoon all-purpose flour
  • ¾ teaspoon ground cinnamon 

Crumb Topping:

  • ½ cup (63 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup (110 gm) packed brown sugar
  • ¾ cup (68 gm) rolled oats
  • ¼ cup (60 mL) melted unsalted butter

Instructions

  1. Preheat the oven to 325 degrees F. 
  2. To make the crust, in a medium bowl stir together the graham cracker crumbs, brown sugar, salt, allspice, and melted butter Press firmly into a 10-inch springform pan and bake for 10 to 12 minutes or until fragrant. Remove from the oven and set aside to cool.
  3. To make the cheesecake, make sure the cream cheese us at room temperature, or even a bit softer, otherwise you may end up with a slightly lumpy batter. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium-low until completely smooth, 2 to 3 minutes. Add the yogurt, salted caramel sauce and vanilla extract, and mix on medium until completely combined. With the mixer on low, add the eggs one at a time, until completely incorporated. Use a spatula to scrape down the sides and bottom of the bowl throughout this process. Try not to overmix the batter and stop mixing once it’s smooth. Scrape the cheesecake batter onto the crust and set aside. 
  4. To make the apple filling, peel and chop the apples into ¼-inch cubes. You should have about 4 cups of apple cubes. In a medium bowl toss the apple pieces with lemon juice, flour, and cinnamon. Spread evenly over the cheesecake layer.
  5. To make the crumb topping, in a medium bowl, mix together the flour, baking powder, salt, cinnamon, brown sugar, oats, and melted butter until coarse crumbs form. Sprinkle evenly over the apple layer. 
  6. Bake for 65 to 75 minutes, or until the apple pieces are easily pierced by a fork. If the crumb layer starts getting too brown while baking, cover with a sheet of aluminum foil. Remove from the oven when done and immediately run a thin knife along the edges to help it release from the pan. Allow to cool for 10 to 15 minutes, release the springform pan and remove. This helps the cake cool faster. Cool the cake for at least 1 hour and then move to the fridge for several more hours or overnight before serving. Once chilled, move to an airtight container to store until ready to serve. Drizzle with additional caramel sauce, if desired. Leftovers will keep in the fridge for up to a week or in the freezer for 2 to 3 months. 

Bourbon Caramel Cake

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

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

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

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

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

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

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

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

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

If you like this bourbon caramel cake you should try:

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

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Bourbon Caramel Cake

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

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

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 120
  • Yield: 9 Servings 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

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

For the frosting:

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

Instructions

To prepare the cake:

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

Notes

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

Simple Cheesecake Bars

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

The other day, a friend and I passed The Cheesecake Factory, and we both had our own stories to tell. Back in high school, The Cheesecake Factory was where it was happening, and nothing said “Friday night” like a trip to the movies and a 1,600 calorie slice of cheesecake to-go. Truth be told, I’d still dominate a whole cheesecake on my own weekly if I wasn’t utterly concerned about my waistline, but lately I’ve really been digging the simplicity and adaptability of these simple cheesecake bars. If you’ve never made something similar (but surely you have, right?) these almost no-bake treats are the way to go, and I can’t wait to tell you all about them!

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

These simple cheesecake bars are a great option as we transition into fall. If you’re not quite ready to dive head-first into pumpkin spice and apple pies, these fluffy and flavorful squares are the way to go. Here, a press-in graham cracker and pecan crust comes together with a little butter, salt, and sugar, and is baked briefly in a small square pan until set. On top of it, a whipped filling made with cream cheese, sour cream, and whipped cream is spread out, and the bars set up to a semi-firm consistency in the fridge. The filling stays airy and whipped, even after refrigeration, but it will set up plenty for you to slice pretty squares to serve all your friends. The best part here is the topping: you get to choose! Caramel, chocolate sauce, fresh fruit, sprinkles, whipped cream, or candied nuts would find a welcome home on these simple cheesecake bars, so you can go with whatever feels right.

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

These bars can easily be made ahead but keep best refrigerated. Bonus: you can even freeze them! I froze a batch in the freezer, thawed in the fridge overnight, and sliced up delicious squares the following day. These simple cheesecake bars are truly one of the easiest make-ahead options I can think of. When you’re ready to serve, simply adorn the with your favorite toppings, or let friends and family decorate them on their own.

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

I hope you guys have a terrific week regardless of what you have going on. Give these simple cheesecake bars a try and let me know what you think! Happy Tuesday and Happy Baking!

If you like these simple cheesecake bars, you should try:

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch
Peppermint White Chocolate Cheesecake
Carrot Cake Cheesecake
Pumpkin Cheesecake Tarts
Blood Orange Cheesecake
Peanut Butter Chocolate Cheesecake

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Simple Cheesecake Bars

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

These simple cheesecake bars feature a pecan graham cracker crust and a fluffy cream cheese and whipped cream no-bake filling! 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 180
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1 cup (99 gm) graham cracker crumbs
  • ¾ cup (100 gm) finely chopped pecans
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 16 ounces regular cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 11/4 cup heavy whipping cream
  • Toppings of your choice: fresh berries, caramel, hot fudge, fruit, etc!

Instructions

To make the crust:

  1. Preheat the oven to 350 degrees and line an 8 or 9” square pan with aluminum foil that extends up the sides for easy removal. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom of the pan. Bake in the preheated oven for 8-10 minutes or until the bottom is set. Allow to cool completely.

To make the filling:

  1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, stirring to combine. Add the sour cream, stirring to combine. In a separate bowl, whip the cream in medium speed until thickened to stiff peaks. Fold the cream into the cream cheese mixture until smooth, being careful not to overwork the whipped mixture. Spread the filling on top of the cooled crust and smooth with an offset spatula. Allow the bars to cool in the fridge to set, about 4 hours and then cut to serve with the toppings of your choice!

Funfetti Mini Cakes

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

We’re going to take a break from all the regularly scheduled frozen desserts and beach beverages. While there’s so much to love about summer (I’m looking at you, margaritas!), I also completely understand that sometimes you just need a little cake. Maybe some sprinkles, some frosting, and an adorable dessert full of sugary bits of color. Cue these funfetti mini cakes. They’re adorable, simple, and the cutest little mini cakes to make for your kiddos and funfetti-loving friends.

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

I’ve made different renditions of these funfetti mini cakes for years. For me, the most important thing about anything “funfetti” is the flavor. You absolutely have to have that nostalgic box mix cake flavor. In addition, I really try to come to a balance with the flavors so the cake isn’t overwhelmingly sweet. Admittedly, most funfetti things are insanely sweet, and while my Southern palate doesn’t really mind that, there’s something ultra-pleasing about making a cake that lands somewhere in the middle. With a little salt and a cloud-like whipped frosting, these funfetti mini cakes find that sweet spot (and they look pretty cute in doing so).

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

The directions in the recipe below are pretty straight-forward, but there are a few other things you may want to know. First, everyone always asks about my sprinkles. I typically buy the rainbow mix available at most grocery stores, but I also adore using homemade sprinkles or these ones from Amazon. Over the years I’ve found that some varieties of sprinkles bleed really badly. You’ll notice in my photos that it happened a bit with these cakes. Different sprinkles do different things, and honestly, I have no helpful solutions. They’re adorable either way.

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

The other thing I love about these funfetti mini cakes are their shape! With a traditional mini cupcake pan, the cakes are tapered and wind up a bit skinnier on the bottom than they are on the top. Here, I used mini cheesecake pans with removable bottoms. It makes for easy removal from the pan, AND we wind up with those cutie straight sides. This isn’t for everyone, and if you’re happy with your mini cupcake pan, you should stick with it. But if you’re looking for something different, check out the pans I use at home here.

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

These frosted little guys are as tasty as they are adorable, and if you have some mini celebrations coming up, this may be the perfect treat to serve. Give them a try and let me know what you think! Don’t worry- we’ll get back to summery stuff next week, but aren’t you glad we took a breather for these mini sprinkle cakes? Me too. Happy Wednesday and happy baking!

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

If you like these funfetti mini cakes you should try:

Funfetti Layer Cake
Funfetti Scones
Funfetti Cookies
Funfetti Ice Cream Cake
Vegan Funfetti Cookies

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Funfetti Mini Cakes

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

These funfetti mini cakes are adorable bite-sized treats packed with sprinkles and nostalgic birthday cake flavor!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 18 Mini Cakes 1x
  • Category: Dessert
Scale

Ingredients

For the cakes:

  • 1 cup (230 gm) unsalted butter, at room temperature
  •  1-1/4 cup (250 gm) sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon clear vanilla extract
  • 2 cups (270 gm) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ¾ cup rainbow jimmies sprinkles

For the topping:

  • ½ cup unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • Additional sprinkles for decorating, if desired

Instructions

To make the cakes:

  1. Preheat the oven (325 for dark pans and 350 for light pans). In a large bowl or the bowl of a stand mixer cream the butter and sugar together on medium speed until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing after each addition to incorporate. Add the vanilla. Stir in the cake flour, baking powder, and salt just until combined and then fold in the sprinkles. Don’t agitate the sprinkles too much some varieties bleed their color.  Lightly grease mini muffin or cheesecake tins and fill each cup 2/3 of the way with batter. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow to cool slightly in the pan and then carefully remove each cake to cool completely.

To prepare the filling:

  1. In a large bowl, use a hand mixer to cream together the softened butter and cream cheese until smooth. Add the powdered sugar and heavy cream and whip on medium speed until fluffy, about 1 minutes. Fill a piping bag with the topping and pipe on top of each cake. Decorate with sprinkles as desired. Enjoy at a cool room temperature but store in the fridge.

Peanut Butter Honey Graham Ice Cream Cake

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

What is the maximum dose of sand a baby can ingest in one weekend? Is there any kind of rule on the tolerable upper limit of salt water and watermelon? I’m totally asking for a friend- not because I’m at all concerned about my own children… (clears throat). Anyways, we went to the beach this past weekend, and it was adorable. Don’t get me wrong- taking kids to the beach is no walk in the park, but watching them enjoy and explore is super memorable. This was Charlie’s first romp in the sand, and although I was mildly terrified every time he got anywhere close to the water, I loved seeing him get so fired up.

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

One of my favorite things about the beach is the margaritas is the seafood and summer desserts. I figured I’m not the only one heading South this summer, so if you have a trip to the shore planned, please let me introduce you to this peanut butter honey graham ice cream cake. It’s make-ahead, completely frozen, and is a fun sweets option when you’re serving a hot and sandy crowd. Let me tell you how to make it.

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

This peanut butter honey graham ice cream cake begins similarly to many of the other ice cream desserts on this site. No-churn ice cream comes together with little more than a hand mixer and a giant bowl. Here, we have two flavors of ice cream- honey and peanut butter swirl. Both get whipped up and layered into a prepared loaf pan with some graham cracker crumble and extra peanut butter. Once the peanut butter honey graham ice cream cake has frozen solid, you can remove it from the pan and top it with additional whipped cream that has been lightly sweetened with honey. It’s simple and delightful!

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

A few things to know about this recipe: first, you can add a little extra peanut butter if you prefer. Look, I don’t know your life. Maybe you are super into PB. I get that, so if that’s you, add in some more! I like to swirl additional creamy peanut butter into the peanut butter ice cream, or add a few drizzles in with the graham cracker. Second, if you’re on team Salty Sweet, you’re going to want to add a smidge more salt to the graham cracker crumble. I like mine super salty to offset the sweet ice creams, but this is totally up to you. Finally, if you don’t have a loaf pan, feel free to opt for a different type of pan. Just be sure that every slice has each of the cake elements in it.

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

Give this peanut butter honey graham ice cream cake a try and let me know what you think! Ice cream cake is the perfect treat for these salty days, and I think you’ll really like this one. Have a terrific week, and stay tuned for a new recipe coming up next week!

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

If you like this peanut butter honey graham ice cream cake you should try:

No-Churn Honey Salted Almond Ice Cream
No-Churn Peanut Butter Caramel Ice Cream
Mocha Brownie Ice Cream Cake
Mint Brownie Ice Cream Cake
Honey Mascarpone Tart with Salty Graham Cracker Crust and Figs

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Peanut Butter Honey Graham Ice Cream Cake

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

This peanut butter honey graham ice cream cake has two flavors of no-churn ice cream and a salty graham cracker crumble throughout!

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 360
  • Yield: 10 Servings 1x
  • Category: Dessert
Scale

Ingredients

For the graham crumble:

  • 2/3 cup (60 gm) graham cracker crumbs
  • 21/2 tablespoons unsalted butter, melted
  • 1/4 teaspoon cinnamon
  • 1/81/4 teaspoon salt (more or less depending on your preferences)

For the ice cream:

  • 1 (14 oz) can sweetened condensed milk, divided
  • 2 cups (480 gm) heavy whipping cream, divided
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • 1/3 cup peanut butter

For the frosting, if desired:

  • 1 cup (240 gm) heavy whipping cream
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract

Instructions

To prepare the graham crumble:

  1. Combine all of the ingredients in a bowl, stirring until it forms a sandy mixture. Use an 1/8 teaspoon salt at first and add a little extra if desired. Set aside.

To prepare the ice creams:

  1. Line a large loaf pan with plastic wrap that extends up all four sides with a few inches of extra hangover. You’ll form your ice cream cake in the pan so you want to make sure that no ice cream actually touches the pan or it could stick! Set aside.
  2. Pour 7 ounces (half the can) of sweetened condensed milk and 1 cup of heavy whipping cream in a large bowl. Use a hand mixer to beat the mixture until it thickens to a soupy fluff consistency. Add the honey and vanilla extract and continue to whip until stiff peaks form. Dollop and spread this ice cream into the bottom of the prepared pan. Crumble the graham crumble on top of the honey ice cream until it is adequately covered. You may have a little leftover.
  3. To prepare the peanut butter ice cream stir the remaining sweetened condensed milk with the peanut butter. In a large bowl, whip the remaining cream until stiff peaks form. Fold the peanut butter/ condensed milk into the whipped cream. I like to leave the mixture a little streaky so there appears to be ribbons of peanut butter throughout, but you can fold it all the way together if desired. Pour the ice cream on top of the graham crumble in the pan and then spread to smooth. Freeze completely, at least six hours or overnight.

To prepare the frosting (if desired):

  1. Whip the cream to soft peaks and then add in the honey. Continue whipping to medium-hard peaks. Remove the cake from the pan and peel off the plastic. You may need to let it set out for a moment to release from the pan. Spread the honey whipped cream all over the cake and then freeze until about 15 minutes prior to serving. Enjoy!

Lavender Cake with Lemon Curd

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

We need something fancy and delicious to round out these unfamiliar times. In a world where most of us are existing in sweatpants and dirty hair and isolation, I think it’d feel good to put on the ritz and make something special, beautiful, and delicious. These past few weeks I’ve seen so many people tying on their aprons to create in the kitchen. Baking can be seriously fun, even therapeutic for some, and my heart could explode from all of the new pastry friends I’ve been making. It’s not frivolous or careless or a waste of time to express creativity in the kitchen in a time like this. In fact, I’d argue there’s value in creating and enjoying something out of the norm. Use this extra time, this season of unknown, to do something that nourishes your soul in a special way, and be encouraged knowing that this won’t last forever. Take advantage of these days to love on yourself and the people around you in a way we normally don’t make space for. Maybe do so with this lavender cake.

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

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

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

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

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

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

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

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

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

If you like this lavender cake you should try:

Lemon Lavender Cookies
Lemon Lavender Icebox Cake
Lemon Berry Crumb Cake
Blueberry Lemon Bars
Lemon Olive Oil Pie

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Lavender Cake with Lemon Curd

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

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

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

Ingredients

For the lemon curd:

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

For the lavender Cake

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

For the vanilla buttercream:

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

Instructions

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

     

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

     

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

     

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

     

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

     

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

     

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

     

     

     

Marble Layer Cake

Marble Layer Cake by Wood and Spoon blog. This is a small batch mini chocolate and vanilla swirl cake with a rich fudge frosting. Perfect for smaller serving size or family size. This cake can be made as a sheet cake or a small stacked cake. Learn how to swirl cake batters and make this delicious half and half cake on thewoodandspoon.com

It’s been an eventful few weeks. It’s okay then it’s scary, there’s nothing to do but then it’s a lot of work. Weather gets hot then cold, my kids are happy and then insane. Can we just agree that things are kinda tumultuous? The political, health, financial, and relational climate of this world is a hodgepodge right now, so it seemed fitting to share a dessert equally nutso: Marble Layer Cake. This is the dessert you go when you’re craving both chocolate and vanilla, and because it’s a slightly smaller batch recipe than I normally share here, you can feel okay about making it during these more isolated times. Let me tell you all about it.

Marble Layer Cake by Wood and Spoon blog. This is a small batch mini chocolate and vanilla swirl cake with a rich fudge frosting. Perfect for smaller serving size or family size. This cake can be made as a sheet cake or a small stacked cake. Learn how to swirl cake batters and make this delicious half and half cake on thewoodandspoon.com
Marble Layer Cake by Wood and Spoon blog. This is a small batch mini chocolate and vanilla swirl cake with a rich fudge frosting. Perfect for smaller serving size or family size. This cake can be made as a sheet cake or a small stacked cake. Learn how to swirl cake batters and make this delicious half and half cake on thewoodandspoon.com
Marble Layer Cake by Wood and Spoon blog. This is a small batch mini chocolate and vanilla swirl cake with a rich fudge frosting. Perfect for smaller serving size or family size. This cake can be made as a sheet cake or a small stacked cake. Learn how to swirl cake batters and make this delicious half and half cake on thewoodandspoon.com

My first experience with marble anything was at a Starbucks. I was always obsessed with their marble loaf and even shared a copycat recipe on this site a few years ago. I think a cake like this is a fun twist on a traditional chocolate or vanilla cake and makes a great alternative for the plain Janes in your life. Maybe you have a fussy eater in your house who doesn’t love fancy flavors? They’ll adore this! Maybe you’re normally an adventurous eater but you’re really just craving something that feels comforting and familiar? Again, this marble layer cake is the perfect choice. Chocolate and vanilla is always a safe choice, and let’s be honest- we could all use a little of that, right?

Marble Layer Cake by Wood and Spoon blog. This is a small batch mini chocolate and vanilla swirl cake with a rich fudge frosting. Perfect for smaller serving size or family size. This cake can be made as a sheet cake or a small stacked cake. Learn how to swirl cake batters and make this delicious half and half cake on thewoodandspoon.com

I’ll keep it short (and sweet!) today, but I do want to fill you in on a few recipe details. First, this makes a smallish cake. I baked my batter in a 10″ square pan, cut the cake in half, and stacked the two layers on top of one another to form a 10×5″ 2-layer cake. Alternatively, you could bake the batter in two small round pans and stack in that manner. Cakes this size are super easy to store in the freezer, so if you can’t eat it all ASAP, save the leftovers for later! Second, you can basically use whatever cocoa powder you prefer her. I used regular unsweetened, but a dark or dutch processed one would be fine too. Finally, this chocolate fudge frosting is super good, but the consistency will totally change in the fridge. I recommend serving at room temperature.

Marble Layer Cake by Wood and Spoon blog. This is a small batch mini chocolate and vanilla swirl cake with a rich fudge frosting. Perfect for smaller serving size or family size. This cake can be made as a sheet cake or a small stacked cake. Learn how to swirl cake batters and make this delicious half and half cake on thewoodandspoon.com

Do you have any birthdays or special occasions coming up? We can still celebrate, even in the midst of quanrantine! Give this marble layer cake a try and celebrate the people you love even if it’s from afar. Happy Tuesday and happy baking!

If you like this marble layer cake you should try:

Marble Loaf
Chocolate Cake
Black and White Cake
White Chocolate Cake

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Marble Layer Cake

Marble Layer Cake by Wood and Spoon blog. This is a small batch mini chocolate and vanilla swirl cake with a rich fudge frosting. Perfect for smaller serving size or family size. This cake can be made as a sheet cake or a small stacked cake. Learn how to swirl cake batters and make this delicious half and half cake on thewoodandspoon.com

This marble layer cake is a chocolate and vanilla swirled cake with a rich fudge frosting. Perfect for small batch baking!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 120
  • Yield: 9 Servings 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1/3 cup (80 gm) hot coffee or water
  • 1/3 cup (25 gm) cocoa powder
  • 11/3 cups plus 2 extra tablespoons sugar, divided
  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 21/4 cups (270 gm) cake flour
  • 1 tablespoons baking powder
  • ½ teaspoon salt
  • ¾ cups plus 2 tablespoons (200 gm) whole milk, at room temperature
  • 21/2 teaspoons vanilla extract

For the frosting:

  • 1 cup (230 gm) unsalted butter
  • 4 ounces cream cheese
  • 2 cups (230 gm) powdered sugar
  • 1 cup (85 gm) cocoa powder
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 3 tablespoons milk

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and lightly grease a 10” square pan, lining it the bottom with a cut out sheet of parchment paper. In lieu of a 10” pan you could also use two round 7” pans.
  2. In a small bowl, stir together the coffee (or hot water) and cocoa powder as well as 2 tablespoons of sugar. Set aside.
  3. In the bowl of a stand mixer, cream the butter and 1-1/3 cups of sugar on medium speed until pale and fluffy, about 4 minutes. Scrape the sides of the bowl and add the eggs one at a time, stirring to combine each into the butter. Scrape the sides of the bowl and add half of the flour as well as the baking powder and salt. Stir on low and then add the vanilla and half of the milk. Add the remaining cake flour and then stir in the rest of the milk. Only stir until combined. Spoon out 1/3 of the batter and fold the cocoa powder mixture into it. Begin alternating dollops of the chocolate batter and the vanilla batter into your prepared pan(s) until all of the batter has been used. Smooth the top and bake in the preheated oven until a toothpick inserted into the cake comes out clean about 30 minutes for a 10” pan or 22-ish minutes for the two round pans. Allow to cool completely prior to frosting.

To prepare the frosting:

  1. In a large bowl or the bowl of a stand mixer, cream the butter and cream cheese on medium speed until combined, about 1-1/2 minutes. Add in the powdered sugar, cocoa powder, vanilla, salt, and milk, and stir on low until smooth and combined. Increase the speed briefly to fluff it up.
  2. Trim any dome off of the top of your cake(s). If you opted to bake your cake in a single 10” pan, cut the square in half to make two equal-sized rectangles. Spread frosting on one half of the cake and then top it with the remaining rectangle. Smooth frosting over the remaining cake and enjoy!

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 (60 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.