Cakes

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

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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 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.
  2. To prepare the frosting:
  3. 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.

Mini Victoria Cakes

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com
It’s Wednesday, and I think we should party like it’s a Friday. If you need some mindless internet perusing,  I’m sharing a run-through of all of my current favorites: what I’m eating, what I’m wearing, yada yada yada. On top of that, I’ve got these mini Victoria cakes that are sure to add some pizazz to your mid-week routine. Let’s dive in!

What I’m Eating:

Have we talked about how my husband has a million hobbies? Like, SO many. This man can find 100 things to do in his free time, but the one activity I am always for is fishing. Brett heading out on a deep sea fishing trip means Mama gets ultra-fresh Gulf seafood for dinner. Yes please. I’ve adored this recipe from Julia Moskin for pan-roasted fish with herb butter sauce and think you need to try it ASAP. We usually opt to use snapper, but something similar would work wonderfully too.

What I’m Drinking:

Besides lots of water (shoutout to the nursing Mamas!), I’ve really been hankering for a good cocktail lately. Have you heard of the aviation cocktail? Apparently, it’s an old classic, but after trying it in Charleston a few years ago I’ve been noticing variations of it popping up on menus all over. I finally picked up the liquors to test out this recipe at home and it is DIVINE. All the flavors blend really well together, so it’s not overly citrusy or sweet. If you like gin and aesthetically pleasing beverages, give this one a try.

What I’m Wearing:

Does anyone else feel like all the cool kids’ clothes look like stuff they grew up seeing their mom wear? I’m basically one shoulder pad away from looking like JTT’s Mom on “Home Improvement.” Nevertheless, I’ve got my sights set on a fall wardrobe revamp and I’m seriously into the oversized blazers I’ve been seeing all over the place. Plan on seeing me rock this little beauty from Madewell next month… or as soon as it’s not 100 degrees outside.

Where I’m Going:

Brett and I have a trip to Boston planned for next month! Count me in for at least 15 lobster rolls and all the corny historical walking tours my feet can manage. I landed on this round-up of the best carry-on travel backpacks and immediately started a mental shopping list. My personal fave was the Dagne Dover option, but I’d also like to add this Frye backpack to the mix. Super cute and on sale? Yes please. (PS, send me all of your Boston/Martha’s Vineyard recs!)

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

What I’m Baking:

Have you ever had a Queen Victoria cake? It’s a classic English sponge cake featuring fluffy vanilla layers that sandwich both a jam filling and whipped cream. I first tried a rendition of this treat at a London Starbucks back in 2010 and hilariously thought it was a Starbucks specialty. Needless to say, I was really disappointed when I got back to the States and couldn’t find the dessert at any of my local coffee shops. In the time since, I’ve seen renditions of the Victoria sandwich cake in various cookbooks and knew a decidedly British treat needed a fancy pants update for all my pinkies-out teas, parties, and events. These mini Victoria cakes are the end result, and they’re so deliciously cute that you will love them too.

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

To make the tiny treats, we start with the cakes. Although traditional Victoria cakes use self-rising flour, I decided to rely on regular all-purpose flour and added leavening. The batter comes together quickly and is baked in a mini cake pan. Here, I opted to use a mini cheesecake pan like this one, but you can easily sub in a mini cupcake or muffin pan instead. Bake the cakes until a toothpick inserted comes out clean and then allow to cool completely.

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

When you’re ready to assemble your mini Victoria cakes, whip up a stable cream made with heavy whipping cream, cream cheese and powdered sugar. The mixture should be thick enough to stand up on the end of a spoon but still light and fluffy. Use a paring knife the cut the middle of your mini cakes out and pipe in some prepared or store-bought strawberry jam. Top with dollops of the cream and garnish with berries, cutie sprinkles, or whatever else makes you feel like a Queen. Serve immediately or store covered in the fridge until about 20 minutes prior to serving.

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

These mini Victoria cakes make an excellent finger dessert or pickup treat for evening affairs and brunch hour teas. I’m sharing them with you today thanks to my friends at Kerrygold. Their butter is the perfect addition to these little cakes and flavors each one like a dream. Anytime there are few ingredients involved in a recipe, you want to make sure that you’re choosing flavorful, quality ingredients. I always count on Kerrygold to get the job done. Pick up a few blocks of Kerrygold butter and give these mini Victoria cakes a try! They’re a surefire way to put some sass into your midweek routine. Happy Wednesday and happy baking!

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

If you like these mini Victoria cakes you should try:

Strawberry Rhubarb Layer Cake

Strawberry Shortcake Macarons

Strawberry Icebox Pie

Strawberry Pretzel Tart

Strawberry Shortcake

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Mini Victoria Cakes

Mini Victoria Cakes by Wood and Spoon. These are mini sponge cupcakes with a strawberry jam filling and whipped cream topping. These are fancy looking little two bite treats perfect for tea parties. Read all about these cute summer desserts on thewoodandspoon.com

These mini Victoria cakes are a cute little rendition of the classic Bristish sponge cake.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 120
  • Total Time: 2 hours 30 minutes
  • Yield: 24 1x
  • Category: Dessert
Scale

Ingredients

For the cakes:

  • 1 cup (230 gm) unsalted butter, at room temperature
  •  1 cup (200 gm) sugar
  • 4 large eggs, at room temperature
  • 11/2 teaspoons vanilla extract
  • 2 cups (270 gm) cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

For the filling and whipped topping:

  • ½ cup strawberry jam or preserves
  • 6 ounces cream cheese, at cool room temperature
  • ¾ cup (150 gm) sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 11/2 cups (360 gm) heavy whipping cream
  • Fresh strawberries, quartered for garnish

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 dry ingredients just until combined and fold in any unincorporated bits. 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.
  2. When ready to frost and serve, use a paring knife to core out the center of each cake. Fill a piping bag with the jam and pipe jam into the center of each cake. Set aside while you prepare your topping.
  3. In a large bowl, use a hand mixer to cream together the cream cheese and sugar until smooth. Add the extract and salt. Slowly drizzle the cream into the bowl while the mixer is on and whip until stiff peaks form. Fill a piping bag with the topping and pipe on top of each cake, covering the jam filling completely. Top with quartered strawberries just before serving. Enjoy at a cool room temperature but store in the fridge.

Cherry Pound Cake and a Cute Breakfast Picnic

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.

Happy Wednesday, friends! In a fun and tasty shoutout to these end-of-summer days, I’ve teamed up with Bonne Maman to give you the ins and outs of throwing the cutest little picnic this side of the Mississippi. If you’ve got some pals who will join in and a hankering to eat al fresco, then keep reading and whet your tastebuds for a super simple picnic and a cherry pound cake to go with it.

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.

Location

Location for a picnic, particularly here in the South, is everything. Will people show up to your mid-day picnic if there is no shade or breeze to be found? Probably. But do you risk early departures and sweaty guests? Also a yes. Scope out a location that will be comfortable for your guests at the time of picnic and be sure to pack accordingly. For example, planning an early evening cocktail picnic? Bring bug spray or a citronella candle to ward off bugs. Going for a high-noon affair? Spring for some paper fans and pack a cooler of ice to keep beverages (and your guests!) cool. 

Food

Don’t be afraid to think outside the box! I opted to throw a little breakfast picnic because I knew my crew would be awake early and eager to be outside before the heat of the day set in. Be sure to choose a theme and menu that suites the crowd you’re serving.

My number one rule of picnicking is to limit the menu to primarily semi-homemade and room temperature foods. There’s no reason to worry over the temperature of your tuna salad when your a platter of crudités would go over just as well, and you’ll save yourself tons of fuss if you opt to prepare only a select number of the menu items yourself. I like to pick up fresh fruits and bakery breads to supplement my picnic menus and limit my homemade items to one or two make-ahead treats. Cookies, bars, tea sandwiches, (or this cherry pound cake!) make great homemade options to serve your guests.

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.Decor

As with any party, you’ll want to set the scene, but in the case of a picnic, I prefer to keep the details simple. Here, layered quilts and blankets in complementary patterns and colors are both functional and aesthetic. Woven bags serve dual purposes, first as food carriers and then as a flower vase for a few floral stems wrapped in wet paper towels and plastic wrap. Bread boards or galvanized metal trays used as serving platters match the provincial feel of a picnic and provide a sturdy place to rest glasses or bottled drinks. Beyond a few simple items, I prefer to let fruits and vegetables spruce up the picnic with their color and natural beauty. By combining a variety of colors, shapes, and sizes, simple food can turn into beautiful, seasonal decor!

Guests and Activities

A picnic is a great way to welcome loads of friends into your social calendar. Pack a few extra blankets and encourage guests to BYOB or bring a finger food for sharing to keep the work load on any one person minimal. To transform your average picnic into a full-blown event, pack a few yard games and create a custom playlist to keep your guests engaged and having a ball. Even a few decks of cards or quick board games can help to keep the mood light and entertaining.

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.

Cherry Pound Cake

Every picnic needs a show-stopping centerpiece and this cherry pound cake is just the thing. With a dense, buttery crumb and Bonne Maman INTENSE Cherry Fruit Spread swirled throughout, this cherry pound cake is a simple dessert that will serve and satisfy any crowd. To make it, we start by creaming together butter and sugar until it is light and fluffy. Eggs are added next along with plenty of vanilla extract. Finally, the dry ingredients are stirred in, alternating with room temperature sour cream that moistens this flavorful cake. As the thick batter is spooned into a prepared bundt pan, we swirl in the Bonne Maman INTENSE Fruit Spread. I chose to use cherry here, but any of their varieties would work splendidly. The cake bakes up thick and lightly sweetened and tastes wonderfully in slices served plain or with a bit of butter.

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.Bonne Maman INTENSE Fruit Spreads contain simple ingredients and a homemade taste that work well with this cherry pound cake. With more fruit and 39% less sugar than their regular preserves, the spreads offer loads of that fresh fruit flavor that summertime picnics beg for. Plus, with time-honored recipes and real ingredients, Bonne Maman products are ones I feel good about baking into the foods that I serve to people that I love. This cherry pound cake showcases the fruit spread in an effortless yet beautiful way that really ups the ante at any gathering, especially a picnic.

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.

Whether you plan to picnic or not in the coming weeks, I hope you’ll give this cherry pound cake a try. It’s a delicious one-bowl recipe, and I can’t imagine you all not adoring it. Many thanks to Bonne Maman for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Give this cherry pound cake a try and let me know what you think! Happy Wednesday and Happy Baking!

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.

If you like this cherry pound cake you should try:

Stone Fruit Skillet Cobbler

Cherry Chip Cake

Marble Loaf Pound Cake

Lemon Pound Cake Loaf

Black Forest Ice Cream Cake

 

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Cherry Pound Cake and a Cute Breakfast Picnic

Berry Pound Cake recipe by wood and spoon. a vanilla bean butter cake is swirled with Bonne Maman intense fruit spread. Similar to a jam cake, this bundt cake is perfect for slicing as dessert or breakfast and makes a great gift to treat others with. Find this simple easy one bowl recipe on thewoodandspoon.com by Kate Wood.

This cherry pound cake is a moist butter and vanilla cake swirled with cherry fruit spread!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 2 cups (400 gm) sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 21/4 cups (350 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream, room temperature
  • ½ cup Bonne Maman INTENSE Fruit Spread (I used cherry)

Instructions

  1. Preheat the oven to 350 degrees and lightly grease and flour a bundt pan.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Add about half of the flour and the baking powder, soda, and salt. Stir on low until almost combined and then add the sour cream. Scrape the sides of the bowl and then stir in the remaining flour, just until combined. Use a rubber spatula to fold in any unincorporated bits. Spoon about 1//2 of the batter into the prepared pan and then spoon about ½ of the fruit spread on top. Repeat this process with the remaining batter and spread and use a knife to barely swirl the two together. Bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 55 minutes. Allow to cool for 20 minutes in the pan and then invert the pan onto a cooling rack to cool completely. Serve with a dusting of powdered sugar if desired!

Cherry Chip Cake

Cherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.com

Happy Monday, Friends! We’re going to dive right into today’s super sassy recipe for a cherry chip cake. This cake is beautiful, seasonally appropriate, and perfect for any special celebrations you may have coming up in the next couple of months. Made with fresh Stemilt dark cherries, a simple vanilla cake, and a tangy cream cheese frosting, this cake is well-balanced and entirely satisfying. Let’s dive in!

Cherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.com

The breakdown of this cake feels really complex, but the components are simple if you take it step by step. To make this cherry chip cake we start with the cake layers. A simple vanilla cake batter made with butter, milk, and eggs is folded with miniature chocolate chips and a load of fresh chopped cherries. The cake layers bake up flat with a fine crumb and a mild flavor so that the chocolate and cherries can sing.

Cherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.com

Next comes the filling! Here, a simple jammy filling is made with more chopped cherries, sugar, and cornstarch. The filling thickens up on the stove and can be made up to a week in advance. If you happen to have any left after baking, this filling tastes wonderful over ice cream or with shortbread cookies and extra frosting.

Cherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.comCherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.com

The cake comes together with a simple and tangy cream cheese American buttercream that adds another element of flavor to this cherry and chocolate-rich cake. You can use a piping bag or a plastic bag with the end snipped off to pipe a dam around the border of each cake so that the cherry filling stays in its place. Alternating layers of cake with the dammed filling are stacked before the whole thing is coated buttercream and topped with cherries.

Cherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.com

Today’s post is sponsored by Stemilt, the leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Their website is host to a number of produce-packed recipes that are perfect for each turning season, and I was thrilled to contribute this cherry chip cake recipe for the summer. In the coming months I’ll share two more recipes on their site, but for now, please go check out and try this one! The link to the recipe is below. Happy baking to all of you and all my love in this coming week!

Cherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.com

Click here for the cherry chip cake recipe!

If you like this cherry chip cake you should check out:

Cherry Chip Ice Cream

Black Forest Ice Cream Cake

Cherry Gateau Basque 

Cherry Lime Hand Pies

Cherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.com

Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

You’ve got a reason for partying, right? Whether it’s a booked vacation, the last day of school, or even just surviving the first half of the week, we all have something to hoot, holler, and bake about. For your summertime entertaining purposes, I have the prettiest pink-hued strawberry rhubarb layer cake. It’s filled with a homemade rhubarb jam and an oatmeal streusel and is slathered with a jam buttercream. Yes, it’s as sweet, salty, and fruity-delicious as it sounds, and you’re definitely going to want to read all about it.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

First, here’s a quick update on us. Today is my Aimee girl’s last day of school. For us, this means summer begins and  we can officially begin waiting on baby number 3 to show up. At 33 weeks along in this journey, I know there’s a few bloaty, swollen, heart-burny third trimester days in my future, but I’m counting down the minutes with anticipation regardless. The prospect of life as a family of 5 is currently blowing my mind, and I’m equal parts nervous-sweating and excited all at once.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We’ve spent the past few weeks nesting like crazy to get the big kiddos situated in their rooms and to prepare the nursery as much as possible. I’ve been washing clothes, organizing bottle parts, and doing double duty on the blog front to get some recipes lined up for you guys while we are in the newborn haze. My camera is currently caked in frosting and shards of shredded coconut, sticky and dirty from an overhaul of photoshoots, and my computer desktop is covered in a whole bunch of words, photos, and ingredients lists that I plan to share in the future. If I manage to pull this all off seamlessly, it will be a miracle. Pray for me.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The silver lining of all this insanity is that there’s a strawberry rhubarb layer cake today, and it’s as pretty as it is delicious and equally appropriate for the season. This cake feels worthy of all our life victories, big and small, and is so well-rounded in flavor, texture, and sweetness that it might just be my new favorite cake. Only maybe though, because see here and here.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

To make this strawberry rhubarb layer cake, we start with a quick jam. Strawberries and rhubarb are cleaned, cut, and tossed into a pan with sugar and water. The fruit gets cooked down until it’s a loose jam consistency that we can chill in the fridge. This jam can be used on scones, as a filling, or even as an ice cream topping! Super simple and delish.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The next component is the streusel. Butter, sugar, oats, and flour come together with a bit of cinnamon and ginger. We bake the crumbled mixture in the oven until it forms a crisp, granola-consistency crunchy mixture. While that cools, we can work on the cake! This is a simple buttermilk cake made with butter, eggs, and flour. 3 layers of fluffy, vanilla goodness emerge from the oven and helps to marry all of the cake components as one.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We stack the cake as usual, using a bit of frosting to dam in the jam and streusel filling. Once all 3 tiers have been assembled, we coat the whole thing in a strawberry rhubarb buttercream which is made with a bit of that jam we made earlier. The frosting takes on a pretty pink color that looks incredibly festive and fun. It’s a fairly easy buttercream to prepare and work with, so I hope you enjoy it as much as I do.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you’re in need of a towering cake to make these toasty May days even more beautiful, please give this strawberry rhubarb layer cake a try! It’s absolutely divine and 100% worth the effort. Happy hump day and happy baking!

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you like this strawberry rhubarb layer cake you should check out:

Raspberry Streusel Cake

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

Strawberry Rhubarb Crumb Bars

Rhubarb Shortcakes

 

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Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

This strawberry rhubarb layer cake has a jam filling, a streusel topping, and fluffy buttermilk layers. The frosting is a jam buttercream!

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

Ingredients

For the Rhubarb Jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

For the Streusel:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (40 gm) flour
  • 1/3 cup (70 gm) brown sugar
  • 1/3 cup (30 gm) quick cooking oats
  • ½ teaspoon salt
  • 1/4 teaspoon cinnamon
  • ¼ teaspoon ginger

For the Buttermilk Cake (Adapted from Spoonful of Butter):

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 11/3 cups (270 gm) sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 21/2 cups (350 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) buttermilk, at room temperature

For the Rhubarb Jam Buttercream:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup, plus an extra 2 tablespoons (if needed) of rhubarb jam

Instructions

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

To prepare the streusel crumbs:

  1. Preheat the oven to 350 degrees.
  2. In a small saucepan over medium heat melt and brown the butter. See the link in my blog post for help on this. Whisk the flour, brown sugar, oats, salt, cinnamon and ginger together in a medium sized bowl. Add the browned butter to the mixture and fold together until the ingredients clump into dime-sized bits. Spread out on a sheet pan and bake in the preheated oven, tossing occasionally, for 10-12 minutes or until the streusel is golden brown. Allow to cool completely before using or storing. Streusel can be made ahead and stored at room temperature for a week, or in the freezer for a couple of months.

To prepare the cake:

  1. Preheat the oven to 350 degrees. You can opt to make a 2 layer 8” cake or a 3 layer 6” cake. Whichever you choose, grease your pans and line the bottom of each with parchment rounds.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and vanilla on medium speed (I use 4 on my mixer) until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time. Beat for an additional minute. Add half of the flour, the baking powder, and salt, and stir on low to combine. Scrape the sides of the bowl and add half of the buttermilk. Repeat this process with the remaining half of the flour and buttermilk. Scrape the sides of the bowl and fold in any unincorporated bits of batter. Divide the batter among the pans and bake in the oven until the top is lightly golden and a toothpick inserted comes out clean. For 3 6” cakes, this will take about 25-27 minutes. Allow the cakes to cool completely before assembling.

To prepare the jam buttercream:

  1. In a large bowl or the bowl of a stand mixer, cream the butter at medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the powdered sugar, extracts, and salt. Stir to combine and add the ¼ cup of jam. You’ll likely need an additional 2-3 tablespoons of jam to thin the buttercream out to spreading consistency. Beat in the mixer for an additional minute until smooth and combined, and add a tablespoon of milk or water as needed to get the right consistency for spreading.

To assemble your cake:

  1. Level the cakes using a serrated knife. Spoon 1/3 of your frosting into a piping bag or large plastic bag with a hole snipped in the end so you can pipe a dam around the border of your cakes. Place a small amount of buttercream on a cake board or serving platter and place your first cake directly on top. Spread a small amount of buttercream on top of that layer and then use your piping bag to pipe a “dam” around the perimeter of the cake. The dam can be narrow but should be about ¼-1/2” tall. Spoon jam inside of the dam just barely under the top of the dam and then sprinkle streusel on top. Stack the next layer of cake and then repeat this process again finishing with the 3rdlayer of cake. Spread the remaining icing around the outside of the cake and decorate as desired! The cake is best stored covered in the fridge and then brought barely to room temp prior to serving.