cake

Champagne and Strawberries Cake

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

I recently saw this quote on Instagram that said “Women don’t want flowers for Valentine’s Day. They want sushi, a fun face mask, control over the tv, and for someone else to put the kids to bed. It’s me. I’m women.” I laughed, because, in a way, it’s totally true.

Most of the women I know (particularly Moms) do in fact want to be on the receiving end of thoughtfulness and recognition on Valentine’s Day, but most of us are starved for things much more valuable (but less expensive!) than a few dozen roses. We want our favorite meal, some personal space, and the ability to do exactly what we want to do when we want to do it. We want to watch our favorite show without flipping back to “the game” or without someone asking them to get them a cup of water. For those of us whose lives are run by school schedules and bedtimes, ever at the mercy of someone else’s fever or teething pain, we just want a day a few minutes that are exclusively ours to do exactly as we please.

Oh, and flowers. We also want flowers. Is this too much to ask?

Because it’s been a while since we did a “favorites” round-up on this site, I thought I’d share a few things that I’ve been loving lately. It’s definitely too late to pass on as a last-minute hint to your special someone, but there’s no time like the present to treat yourself. Take a look at some of my current faves, and who knows! Maybe they’ll be one of your faves soon too!

A Few Favorites:

“Cravings: Hungry for More.”

First up is Chrissy Teigan’s second cookbook. Is the book a few years old already? Yep. But is it currently $12 on Amazon and worth all that and then some? Absolutely. This cookbook is one of my favorites time and time again. Not only is she hysterical, but the food is delicious and rarely that difficult. If you’re a home cook with a hankering for American meets Thai food, this will be your jam.

Tata Harper Skincare.

Does anyone else’s skin freak out in the winter? (Cue everyone raising their hands.) Yep, me too. I’ve been totally digging Tata Harper skincare lately, and because they just started selling discovery kits, you can try it out too! Tata’s products are clean with better-for-you and natural ingredients that actually work. I’m obsessed.

Tonic and Rye Cocktails.

At our most recent trip to Blackberry Farm, my favorite cocktail was their tonic and rye, a citrusy and refreshing spin on this winter bourbon drink. I’ve made an embarrassing amount of these at home since finding the recipe online, and now you can too!

Fun Mom Hat.

Anyone else love that scene in “Mean Girls” where Regina George’s mom says, “I’m not a regular mom. I’m a cool mom!” Well, this hat feels like the updated version of that. My kids can barely read, but you can bet they know what this hat reads because, well… I’ve reminded them like a million times. This hat is comfortable and comes in all sorts of colors too!

Lake PJs.

At the end of last year, I did the very adult thing of investing in pajama sets. Truly, the only person I know that wears matching pjs all the time is my Nana (and she happens to be the coolest!), so I’m considering this a very stylish and put together decision. I love all the Lake pajamas for their thick and soft cotton, and this newest floral print is adorable.

Williams-Sonoma Goldtouch Pro Pans.

Goldtouch pans from WS were one of the first things on my wedding registry, and I’ve been loving them ever since. That is, until now, because now there’s goldtouch PRO, and obviously I need that in my life. I whole-heartedly recommend these (Especially their half-sheet, quarter sheet, cooling racks, and muffin tins!) for all things baking!

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

Champagne and Strawberries Cake

So true, you may not get any of the above favorites in time for Valentine’s Day, but I do have one additional happy for you today: champagne and strawberries cake! It’s pink, lightly sweetened, and even mini in size for our stay-at-home 2021 Valentine weirdness, and the flavoring feels just right for February 14th, doesn’t it? Champagne and strawberries always feels like a romantic and festive combo in my mind, and in this cake, it works like a dream. Here, champagne-scented cake layers are baked soft and fluffy into two 6″ layers. A champagne simple syrup is added later for extra flavor and moisture.

The frosting here, though, really is the star. Fresh strawberries and pureed, cooked down, and combined with a smidge of powdered sugar and butter. The end-product American buttercream truly tastes like strawberry ice cream, and that is in no way disappointing. The cake layers come together with a thick slather of buttercream, and then you’re free to decorate as desired!

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

To add words to this champagne and strawberries cake, I printed a text template in a word document that was sized to fit on the 6″ cake. After chilling the cake thoroughly, I gently centered the paper on the cake and used a toothpick to lightly trace the text, indenting in through to the cake. I went back over my light trace with the toothpick a second time and then piped the text on using a number 5 piping tip. Voila! My piping skills are not great, so I was thrilled to figure out a way to get some pretty writing on this pretty little cake.

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

Happy Friday and happy Valentine’s Day to you! I hope you get EXACTLY what you want this Sunday, and moreso than that, I hope you feel really loved by someone special in your life- a spouse, a child, a friend, a parent, whoever. Enjoy this champagne and strawberries cake and HAPPY BAKING!

Champagne and Strawberries Cake by Wood and Spoon blog. This is a simple champagne scented layered cake topped with a real strawberry American buttercream and made extra moist with a champagne simple syrup. Two layers make up this small 6" cake which is perfect to gift or share with a valentine. Learn how to make this romantic date night in cake on thewoodandspoon.com

If you like this champagne and strawberries cake you should try:

Raspberry Champagne Pop-Tarts
Champagne Elderflower Cupcakes
Champagne Popsicles
Strawberry Rhubarb Cake

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Champagne and Strawberries Cake

This champagne and strawberries cake features fluffy champagne cake layers, a champagne syrup soak, and a real strawberry American buttercream!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 4-6 servings
  • Category: Dessert

Ingredients

For the cake:

  • 2 large eggs, at room temperature
  • ¾ cup (150 gm) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 gm) vegetable oil
  • 11/2 cups (190 gm) cake flour
  • 11/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • ½ cup (120 gm) champagne or sparkling wine 

For the buttercream:

  • 11/2 cups (200 gm) fresh strawberries, hulled and halved
  • 1 cup (230 gm) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt 

For the syrup:

  • 1 cup (240 gm) champagne or sparkling wine
  • ¼ cup (50 gm) granulated sugar

Instructions

To make the cake:

  1. Preheat the oven to 350 degrees Fahrenheit and lightly grease 2- 6” pans. Line the bottom with a round of parchment paper.
  2. In a large bowl or the bowl of the stand mixer, beat to combine the eggs, sugar, and vanilla on medium speed for one minute. Add in the oil and beat to combine again. Add in half of the flour as well as the baking powder and salt. Stir on low to combine and add in half of the champagne. Stir and repeat this process with the remaining flour and champagne. Scrape the sides of the bowl and stir in any unincorporated bits. Divide the batter between the two pans and then bake in the preheated oven for about 25 minutes, or just until a toothpick inserted comes out clean. Remove from oven and set aside to cool completely. In the meantime, prep the buttercream and syrup.

To make the buttercream:

  1. Use a blender or food processor to puree the berries. Add them to a small saucepan and cook down on low heat, stirring regularly, until halved down to ¼ cup total mixture. Set aside in a heat-safe container to cool in the fridge. When ready to frost the cake, cream the butter in a stand mixer set to medium speed for 4 minutes until pale. Add the powdered sugar, ¼ cup of the strawberry mixture, the vanilla, and salt. Stir to combine. Add in water, milk or cream 1 tablespoon at a time to get the mixture to the appropriate consistency. 

To make the syrup:

  1. Bring the champagne to a boil in small saucepan, reduce heat to low, add in the sugar, and cook for an additional 5 minutes to dissolve the sugar. Set aside in a heat-safe container to cool completely. You won’t use all the syrup.

To assemble the cake:

  1. Trim the domes off of the cakes using a serrated knife. Use a pastry brush to paint the cake tops with the cooled syrup. Spoon a bit of frosting onto a 6” cake board or plate and place your first cake layer on the center. Spread a thick layer of frosting on top of this first layer and place the second layer on top. Spread the frosting all over and decorate as desired. Cake is best eaten within two days of making and should be stored covered at room temperature. 

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Bourbon Caramel Cake

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

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

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

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

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

Bourbon Caramel Cake

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

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

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

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

If you like this bourbon caramel cake you should try:

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

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Bourbon Caramel Cake

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

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

Ingredients

For the cake:

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

For the frosting:

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

Instructions

To prepare the cake:

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

Notes

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

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Banana Bread Cake

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

My favorite things about quarantining? Pajamas all day. Naked babies in the backyard. Cocktails at 4, coffee at noon, and drawn-out breakfasts that turn into lunch and dinner. I’ve loved the limited options, an excuse to stay in, and those few weeks where my husband was home to play with the kids more; we’ve had extra time for snuggling, playing, reading, and doing absolutely nothing. We’ve baked cookies and sandwich loaves and batches of banana bread cake for absolutely no reason at all. I know I’ve complained some about the isolated minutes of these days, but don’t let me fool you- sometimes I kinda like it.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

One thing that has absolutely tickled me is the number of you who have taken up baking during this time. It is AWESOME. Being able to navigate the kitchen, to serve people we love yummy things we’ve made with our own two hands, is such a huge and wonderful thing. It’s not silly or a waste of time or limited to just a few crafty homemaker types- everyone has a place in the kitchen, and it makes me happy to no end to see so many of you find your space. For that reason, I’ve found myself making simple homemade treats and special twists on familiar classics to share on this site, because I know that’s better for everyone right now. Case in point: this banana bread cake.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Banana Bread Cake

Banana bread has got to be one of the most basic baked goods ever. Combine that with the fact that I almost always have 2 or 3 bananas dying on my counter, and you have yourself a winning combination for a shoo-on recipe. This banana bread cake is just that, a cakey bread, and it’s topped with a peanut butter whipped cream that is, and I kid you not, to DIE FOR. So good. Why have we not been doing this all along?

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

To make it, we need a single bowl, some grungy bananas, and a few other staple ingredients: flour, sugar, eggs, and so on. They all get mixed together and poured into a round cake pan. I used a 9″ springform pan, but you could opt for an 8″ round pan, a square pan, or even a big loaf pan! I’ve baked this in several different pieces of bakeware. Keep in mind that your bake time will differ depending on your pan size, so just bake until a toothpick inserted comes out clean. The top will have risen a bit and will no longer look wet.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Once the banana bread cake has cooled, we top it with the peanut butter whip! If you’re not planning to eat this cake all at once, I highly recommend just serving individual slices with the cream as you go. It’s best to keep the whipped cream stored covered in the fridge as opposed to on top of the cake. If you’re hoping to serve this as a dessert instead of a breakfast or brunch option, I’d recommend also throwing in a drizzle of salted caramel, some candied peanuts, or maybe even some caramelized bananas- something to up the sweet a bit and elevate this from a breakfast food to a dessert.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Keep baking, y’all! You’re doing awesome, and I love following along. Maybe consider making this banana bread cake? Give it a try and let me know what you think! Happy baking, friends!

If you like this banana bread cake you should try:

Caramelized Banana Pudding
Banana Crumb Cake
Bananas Foster Cinnamon Rolls
Banana Cream Pie Cake
Banana Coconut Chocolate Cream Pie

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Banana Bread Cake

This banana bread cake is served with a fluffy peanut butter whipped cream and can be made for dessert or breakfast!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 10 Servings
  • Category: Cake

Ingredients

For the cake:

  • ¾ cup mashed ripe bananas (from about 2 large bananas)
  • 2 tablespoons white vinegar
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 11/2 teaspoons vanilla extract
  • 11/2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup whole milk

For the whipped cream:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 3 tablespoons creamy peanut butter (see notes)

For garnish:

  • Crumbled peanut butter cookies (like Nutter Butters), peanut granola, or chopped honey roasted peanuts

Instructions

 To prepare the cake:

  1. Preheat the oven to 275 degrees. Lightly grease a 9” springform pan and line the bottom of it with a sheet of parchment paper.
  2. In a small bowl, combine the mashed bananas and vinegar. In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugar on medium speed until pale, about 2 minutes. Add the egg and extract and beat on low just to combine. Add in half of the flour as well as the baking soda and salt and stir on low until almost combined. Add half of the milk and stir to combine. Repeat this process to incorporate the remaining flour and milk. Do not overmix. Fold in the banana mixture. Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely prior to topping with whipped cream.

To prepare the whipped cream:

  1. Come all of the ingredients in a large bowl or the bowl of a stand mixer and whip on medium speed until fluffy, medium peaks form in the bowl. If you plan to serve and eat all of the cake at once, go ahead and top the cake with the whipped cream and garnish as desired, otherwise, I recommend just cutting slices and serving with whipped cream as you eat it. Cake is best eaten within 2 days.

Notes

  • You can add extra peanut butter for a more intense flavor- this is totally optional!
  • See text in blog post for pan options!

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Marble Layer Cake

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

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

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

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

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

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

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

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

If you like this marble layer cake you should try:

Marble Loaf
Chocolate Cake
Black and White Cake
White Chocolate Cake

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Marble Layer Cake

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

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

Ingredients

For the cake:

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

For the frosting:

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

Instructions

To prepare the cake:

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

To prepare the frosting:

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

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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

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

Red Velvet Cake

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 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

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
  • Category: Dessert

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.

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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 loaded with chopped pears and a sweet streusel and glaze. Cakes like this always read coffee cake to me, which basically makes it 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 alternate in with sour cream. 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

Funfetti Cake

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

Making the Cake

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 cake you should try:

Funfetti Rolls

Confetti Ice Cream Cake

Funfetti Scones 

Funfetti Cookies

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Funfetti Cake

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
  • Category: Cake

Ingredients

For the cake:

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

For the frosting:

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

Instructions

To prepare the cake:

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

    To prepare the frosting:

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

To assemble the cake:

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

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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

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

Bourbon Bundt Cake

Now, 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

Making the Cake

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

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
  • Category: Cake

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!

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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

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

“What a good day to be proud of all the progress I’ve made.”

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

Almond Toffee Cake

I love toffee- crunchy yet 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

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
  • Category: Dessert

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.

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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

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

Vanilla Butter Loaf

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 easily receives whatever fresh fruits you have. Here, I opted for figs and toasted almonds; 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

Finally, 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 thanks to the butter. You already know that I count on Kerrygold for all of my most flavorful baked treats; 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. Also, 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 recipe you should try:

Marble Loaf Pound Cake

Cherry Pound Cake

Banana Crumb Cake

Lemon Pound Cake

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Vanilla Butter Loaf

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
  • Category: Dessert

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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!