Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream recipe by the wood and spoon blog by kate wood. These are simple drop biscuit style shortcakes made with butter and cream. The strawberries are roasted and made into a delicious filling and topping. The whole thing can be topped with a honey whipped cream that is sweet and fluffy, the perfect accent to the shortcakes and berries. Find this simple summer recipe on

If I ended up on death row and tonight’s dinner was destined to be my last meal, I would you ask you for an over-sized portion of my mom’s baked spaghetti. It’s nothing fancy, really- diced onion, ground beef, and canned tomato sauce, baked together with cooked spaghetti noodles under a blanket of shredded mozzarella and parmesan- but to me, no baked spaghetti could ever taste as good to me as hers. Other contenders for my last meal just may include something similar to today’s recipe: strawberry shortcake .

roasted strawberries

Food Memories

One of the first foods I can remember learning to make is biscuits. Growing up, my Mimi would prepare her famous chicken and dumplings. I would watch her cut the fat into the the flour, rolling out the dough to cut our rounds. Mimi’s take on chicken and dumplings included baking the biscuits in the oven and smothering them with the chicken and thickened sauce. If we were lucky, she would prepare extra biscuits and these would become the foundation pieces for a dessert of strawberry shortcake. We would macerate berries in sugar and make a generous bowl of whipped cream to dollop over the sweet berries and warm biscuits. The words “strawberry shortcake” will always be synonymous with Mimi and I wouldn’t have it any other way.

And isn’t that the one of the coolest things about food? Food can take you somewhere- to a place, to a time, to a feeling. Just the smell of certain foods make me feel like I’m a kid again, or on a first date, or fanning the kitchen after scorching something on the bottom of the oven. Foods jar memories, emotions, and a range of other things because those moments become apart of us. Baked spaghetti and strawberry shortcake, to me, is more than just a meal- it’s a memory of home.

I want to create moments like that with my kids. I want them to grow up and say their version of some food was better because it was apart of their memories… because eating that food was like sharing a meal with their mom again.

Strawberry Shortcake

Okay, I swear I’m not crying over here. (Read: I am.) We should move on. Let’s get to the good stuff. The nitty gritty. Let’s talk strawberry shortcake.

roasted strawberry shortcake with honey whipped cream I started with my Mimi’s biscuit recipe and modified it to make a sweeter, more scone-like shortcake. The end result features roasted strawberries and realllly good honey whipped cream. Roasting the strawberries intensifies their strawberry-ness, making an otherwise ordinary dessert something to talk about. And the honey whipped cream? Well, let’s just say I’m putting this bad boy on everything now.

roasted strawberry shortcake with honey whipped cream

If I were you, I’d double the batch of shortcakes and plan on eating those little nuggets for breakfast all week long. Monday could be butter and honey, Tuesday could be fresh preserves and left over honey whipped cream, Wednesday could be hazelnut spread and marshmallow fluff… the possibilities are endless. The bottom line is that with summer just around the corner and fresh berries on the verge of taking over your grocery store, you NEED a strawberry shortcake recipe that is for the books. Done and done.


Strawberry Shortcake

This strawberry shortcake recipe features roasted strawberries and really, realllly good honey whipped cream.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 10


For the shortcakes

  • 2 cups flour
  • 11/2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1 stick unsalted butter, cold
  • 1 cup whipping cream

For the roasted strawberries

  • 2 pounds of strawberries, stemmed, hulled- cut large berries in half and leave petite ones whole
  • 1/2 cup sugar
  • 1/4 teaspoon salt

For the honey whipped cream

  • 3 ounces cream cheese, room temperature
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 11/2 cup heavy whipping cream


To prepare the shortcakes

  1. Preheat the oven to 425 degrees.
  2. Whisk together the dry ingredients in a medium sized bowl.
  3. Using a pastry cutter or the back of a fork, cut in the butter until well combined and with pea-sized clumps uniformly throughout.
  4. Add the cream, stirring until a soft, shaggy dough is formed.
  5. For rustic shortcakes, use an ice cream scoop or a spoon to portion out 1/4 cup mounds of dough and flatten them slightly with the palm of your hand. For more biscuit-like shortcakes, gently pat dough out on to lightly floured surface until 3/4″ thick. Using a 3″ biscuit cutter, cut out rounds of dough. Lightly brush the remaining cream over the mounts of dough. Sprinkle a little extra sugar on top, if desired.
  6. Bake for about 15 minutes or until shortcakes are golden and cooked throughout. Allow to cool on a cooling rack.

To prepare the strawberries

  1. Preheat the oven to 450 degrees.
  2. Toss together the strawberries, sugar, and salt on a baking sheet. Roast in the oven for 10 minutes or until juices are released and strawberries are fragrant. Add two tablespoons of water to the berries and juices and stir with a spatula. Allow to cool slightly.

For the honey whipped cream

  1. In a large bowl, beat the cream cheese until most clumps are smoothed out, about one minute. Add the honey and sugar and beat to combine, about one minute.
  2. Add about 1/4 of the cream and beat just slightly until the cream cheese mixture is thinned out, about 30 seconds. Add the remaining cream and beat until cream is whipped to stiff peaks. Avoid over-beating.

To assemble the shortcakes

  1. Set aside about 1/2 of the strawberries, leaving the juices behind with the other half. Using a potato masher, mash the half of strawberries with the juices remaining until all large bits of strawberry is smooshed. Fold in the other half of intact strawberries.
  2. Slice each shortcake in half, removing the tops. Spoon a generous dollop of whipped cream on top of the bottom.
  3. Spoon a generous helping of strawberries over the cream, saving enough liquid and intact strawberries for the rest of the shortcakes.
  4. Replace the top of the shortcake and enjoy immediately!

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Confetti Ice Cream Cake

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

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


confetti sheet cake

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

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

confetti sheet cake cut for 6" ring

confetti ice cream cake

confetti ice cream cake

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

confetti ice cream cake

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



Confetti Ice Cream Cake

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

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


For the cake

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

For the crumbs

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

For the ice cream

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

Special equipment required

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


To assemble the cake

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

To prepare the crumbs

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

To prepare the cake

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


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

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Recipe For Cake Layers Adapted From: Christina Tosi

S’mores Cheesecake

S'mores Cheesecake Recipe by The Wood and Spoon Blog by Kate Wood. This is a campfire inspired cheesecake that comes out without cracks or dry edges every time. A graham cracker, butter and sugar crust and a simple chocolate filling made from melted bars or chips. Bake the cheesecake in a water bath in the oven to get a smooth and creamy cheesecake. Top the whole thing with toasted marshmallows and more graham cracker crumbs for a summertime favorite cheesecake.

Spring is officially in the air. The trees are blooming, everyone has a sinus infection, and our little corner of lower Alabama is slowly turning into a muggy, rain forest-esque area that ensures I am constantly frizzy and a little sweaty. Spring, in my mind, is the pre-party for summer when my diet will primarily consist of fresh produce, frozen beverages, and anything made on the grill. These last few weeks before full-on summer mode make me want to reminisce on the deliciousness that ensued during the fall/winter months and celebrate it one last time. Today, we will do just that by way of s’mores cheesecake. 

S'mores Cheesecake

Now don’t get me wrong- summer and I get along really well. What’s not to love? Longer days, flip flop weather, and the fact that I get to wear white everyday without any judgment from more fashionable onlookers is reason enough for me to celebrate the warmer months. But once summer hits, I’m going to be rolling out all of my favorite fruit-based desserts and it’s really an injustice to forget little beauties like s’mores cheesecake. So let’s take a look, shall we?

This cheesecake, with its creamy chocolate innards and buttery graham cracker crust, is topped with a handful or two of marshmallows and a rich, chocolate ganache that seductively whispers, “come hither.” I love the texture of this cheesecake- smooth, fluffy, and not too dense. Bonus points for the fact that I have never ONCE had this cheesecake develop an unsightly crack or crevice on the top. The crust is sweetened with brown sugar and seasoned with a heavy-handed douse of salt because, if you ask me, sweet and salty is still in. Chocolate cheesecake, graham cracker crust, and melty chocolate ganache practically begs for some festive little marshmallows, thus- s’mores cheesecake.

S'mores Cheesecake

Before we dive head-first into fish tacos, strawberry daiquiris, and giant slices of watermelon, let’s celebrate the right now with this s’mores cheesecake. I doubt you’ll be disappointed. 
S'mores Cheesecake

S’mores Cheese

This s’mores cheesecake has a buttery graham cracker crust, a rich and creamy chocolate filling, and is slathered with a chocolate ganache before being topped with toasted marshmallows.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours


For the crust

  • 11/2 sleeves of graham crackers
  • 5 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar

For the cheesecake

  • 11/2 pounds (3 blocks) of cream cheese, room temperature
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 3 large eggs, room temperature
  • 3/4 cup heavy cream, room temperature
  • 1 teaspoon vanilla

For the ganache

  • 4 ounces of semi-sweet chocolate chips
  • 1/4 cup of heavy cream


  • 3/4 cup mini marshmallows
  • 2 sheets of graham crackers, crumbled


To prepare the crust

  1. Preheat oven to 350 degrees.
  2. Pulse graham crackers in a food processor to crumbs. Add the remaining ingredients and pulse until combined to a wet sand consistency.
  3. Pat crumbs into the bottom of a 9″ springform pan and bake in the oven for 10 minutes. Allow to cool.

To prepare the cheesecake

  1. Preheat the oven to 350 degrees. Start a kettle or pot of boiling water on the stove top for the water bath. You’ll need about 3 quarts of water. Wrap your springform pan with crust baked inside securely with aluminum foil. I triple layer and make sure there is no room for the water bath to leak through the pan.
  2. In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the sugar and cocoa powder, beating an additional 2 minutes. Add the eggs one at a time, beating on low speed until incorporated. Add the cream and vanilla, and beat until smooth and no lumps remain, about 2-3 minutes. Do not overbeat.
  3. Using a rubber spatual, push your cheesecake batter through a fine mesh strainer into a bowl. Pour this mixture into your prepared springform pan.
  4. Place your springform pan into a pan/dish slightly larger than the springform. I use a 10″ round cake pan, but any oven-safe dish with sides will do. Pour water into the water bath pan until the water level reaches almost halfway up the sides of the springform.
  5. Bake in the oven for 1 hour and 30 minutes. The filling will barely be set but will still jiggle slightly if jostled in the oven. Allow to rest in the oven with the heat turned off and the oven door propped open slightly (I use a wooden spoon) for an additional 30 minutes. Then, transfer the springform pan to the fridge and allow to cool for at least 4 hours or overnight, if possible.
  6. Once cheesecake is cool, remove from pan and prepare the ganache. Microwave the heavy cream on low heat just until it begins to lightly bubble. Remove from microwave and pour over top of the chocolate chips. Cover with Saran wrap and allow to rest for 5 minutes. Stir with a whisk until smooth and no lumps remain. Allow to cool slightly- if your ganache is too thin, it will drip down the sides of the cheesecake too quickly. Spoon the ganache over top of the cheesecake and smooth out gently with a spatula. Once you get close to the edges, push the ganache out gently, allowing little trickles of chocolate to cascade down the sides. Allow ganache to set up slightly. Extra ganache will keep in the fridge for 1 week.
  7. Top with graham cracker crumbs and and a sprinkling of marshmallows. Toast with a torch or under a low-heat broiler until golden brown.


  • Cheesecake will keep in the fridge for 4-5 days, but marshmallows should be toasted just before eating.
  • Do not overmix your cheesecake batter. Overmixing can cause cracks and holes in your cheesecake.
  • Be sure ingredients, particularly the cream cheese, are room temperature. If they are too cold, clumps will form and you won’t have a smooth and creamy cheesecake.
  • Feel free to adapt this cheesecake! You can opt out of the marshmallows for a double chocolate cheesecake, or layer in peanut butter cups before baking for a peanut butter chocolate cheesecake. The world is your oyster!

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Recipe Adapted From: Miette

Easter Cake

easter cake Recipe by The Wood and Spoon Blog by Kate Wood. This is a how to on making a layer cake covered in robin egg blue frosting and speckled to look like an egg. This tutorial is adapted from the cake blog. Step by step how to and photos for this easter / good friday / spring time cake on

Easter Cake TutorialAbout one year ago, almost to the day, I made the decision to be more intentional on social media as a means of determining if blogging and putting myself out there on the interwebz was something I was ready to do. About two weeks into this experiment, I made an Easter cake, speckled to look like a robin’s egg, topped with little nests of swirled chocolate buttercream, and studded with leftover jelly beans from Aimee’s first Easter basket. (Shameless shout out to other moms who buy candy “for their kids” that just so happens to be their own favorite varieties and wind up hiding in the secret, “mom’s only” corner of the pantry. I feel you.) The cake was adorable and because I was pretty excited about it, I posted a photo on Instagram. Imagine my surprise when, hours later, Food and Wine magazine re-posted the photo. MY photo. I found myself victory dancing in the living room, high-fiving my husband, and with a new batch of Insta-followers. To me, that Easter cake was a moment of much needed confirmation that I was to continue forward.

easter cake

Since then, I’ve had a lot of people ask how to make that humble little cake, so in honor of Easter, you’re going to get a fancy little tutorial today. This Easter cake is fairly simple and is a perfect excuse to get messy in the kitchen. If you have kiddos, or if you just share my affinity for pretending to be artsy in the kitchen while simultaneously stuffing your face with Easter candy, this cake is for you! Little ones can help with the speckling and will love the opportunity to sneak a jelly bean or a lick of the frosting bowl. Be warned that this process can get a little messy, so be sure to protect your work space with newspaper, wax paper, or old t-shirts of your husband’s that you secretly want to make disappear. 

easter cake

This Easter cake is one I plan to make for years to come and seems like a brilliant tradition to start with my family in the kitchen. My babies aren’t even old enough to say the words “Easter Cake”, but I’m eager to make memories with them on special holidays. If you have any traditions or recipes you like to share with your family during this holiday, I’d love to hear about it below in the comments section!

Happy Easter and Happy Baking!
easter cake

To make the Easter cake, you’ll need:

  • One baked cake (I used a 2 layer, six inch cake in a lemon poppyseed flavor which will be coming to the blog soon. You can try this recipe if you’re looking for a no-fail cake recipe)
  • 3 cups of frosting, divided
  • Light blue gel food coloring
  • 2 tablespoons of cocoa powder, divided
  • 1-1/2 teaspoons of vanilla
  • M&M’S Eggs, Jelly Beans, Cadbury Mini Eggs, or any other bean/egg shaped candy

Tools you’ll need:

  • News or wax paper to cover your work space
  • A clean, unused paint brush or a natural bristle pastry brush
  • Piping bag fitted with a 1M tip
 easter cake


  • Set aside 1 cup of frosting.
  • In a bowl, add a small drop of light blue food coloring to the remaining two cups of frosting. A little goes a long way, so add slowly. Once your frosting it too dark, there’s no going back! Also, keep in mind that the frosting will darken as it sets.
  • Fill and frost your cake. I like to smooth my cakes with an off-set spatula like this , but a butter knife will do the trick!
  • In a small bowl, mix together 1 tablespoon of the cocoa powder and the vanilla extract until a thin, watery slurry comes together.
  • Set your unfrosted cake on a clean, covered work surface. Do no speckle close to anything you can’t easily wipe down with a wet rag- things are about to get messy!
  • Hold your paint brush or natural bristle pastry brush at the base of the bristles. Squeeze, applying a small amount of pressure with your fingers to fan the brush slightly. Dip the tips of the brush in the cocoa/vanilla “paint” and find a spare corner of your covered work space to practice your splatter. While continuing to fan your brush with one hand, use the fingers of your other hand to lightly pull back the bristles and release. This will be a slingshot type of movement and will result in a splatter effect on your work surface. Once you’re confident with your speckling skills, move on to the cake! I start with the sides of the cake and finish with the top.
  • Mix your remaining cup of frosting with the remaining tablespoon of cocoa powder. Add a small amount of water, if needed, until frosting is piping consistency. In my experience, a medium consistency frosting works best here and can best be described as frosting that, when peaked, will droop slightly without collapsing back into the blow.
  • Fill piping bag with this frosting and pipe away! I did simple swirls but you can get as fancy as you’d like.
  • Top each swirl with one piece of candy.

easter cake


Technique adapted from The Cake Blog

Chocolate Cake

Chocolate Cake Recipe by The Wood and Spoon Blog by Kate Wood. This is the best recipe for a one bowl, soft, moist and fluffy chocolate cake recipe. This cake is made with dark dutch process cocoa and a little espresso coffee powder. Made with oil not butter. This is the best chocolate layer cake recipe you will find and it is so easy! Makes a one layer or layered cake recipe. Find out some helpful tips and technique for making perfect cakes every time on

Everyone has a go to recipe. It’s the one you’ve made so frequently that you’ve nearly memorized it.  It’s the one you carry with pride into a party and it’s the one you submit to the church cookbook at the end of the year. 

A word on this. Who are the people that are still submitting recipes for gelatinous salads? Are we still eating these things? Ladies and gentlemen, this is not the 1950’s. Unless you’re pouring up that jello mold because you have plans to recreate that scene from “The Office” where Jim puts Dwight’s stapler in a bundt pan of Jell-O then please, let me urge you to reconsider. Maybe it’s my years of working at hospitals or the emotional scarring I’ve endured from having a husband who would rather eat a pudding pack than have a slice of homemade cake, but let the record show that if you bring me Jell-o, or any other food that wiggles in such taunting audacity, we are no longer friends.

I have very few recipes that I’ve created all on my own that I think are really solid, but many to boast of that other creative minds have come up with. One is for chocolate cake. When I first learned about how cool food blogs were, I was testing recipes for my wedding cake. I came across Rosie Alyea’s blog Sweetapolita and fell in major like with her chocolate cake recipe. I have yet to find another one, or even a modification of this one, that tastes better than it currently stands: dark, rich, and incredible fluffy. It’s the recipe I use for everything from wedding cakes to everyday trifles. And because every recipe deserves a fair trial, I have made a pros and cons list:


  • It’s a one bowl recipe
  • It uses oil instead of butter, so no waiting for butter to soften 
  • It uses dark cocoa powder so no need to chop up bars of chocolate
  • Is easily adaptable to make more or fewer layers
  • Stays fresh for days after baking
  • Freezes well when wrapped in Saran Wrap and foil



  • You will love this cake and subsequently try to eat it all before you’ve even frosted it. Then, when you show up with a tiny one layer cake instead of the 3 layer cake you promised, your friends will ridicule/judge you on account of you eating all of some poor kid’s birthday cake. As a result, you won’t be invited to birthday outings with your friends any longer and everyone will hate you. So basically, if you want to be invited to parties and not be shunned by everyone you’ve ever known, don’t bake this cake. You’ve been warned.Chocolate Cake

This is pretty much all you need to know about this recipe, however, I wanted to share some more tips on cake baking. I haven’t been baking long, but as a self-taught, amateur baker, I know that freebie tips on cake baking are worth their weight in gold. So here’s what I’ve got:

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


For more on chocolate cakes, check out my Instagram here — typically chocolate cake overload. I’ll be sharing some decorating how-to’s in the near future so stay tuned!



Chocolate Cake

This recipe for chocolate cake is rich, moist, easy to make, and the only recipe you’ll ever need for chocolate cake.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour


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


  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. Cake will stay fresh for several days if covered, or, for one month if wrapped well in saran wrap and frozen in freezer.

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Recipe Adapted From: Rosie Alyea