Ginger Carrot Cake

It's finally been feeling like spring and I'm loving it! The sunshine is beautiful, the trees are ultra green and gigantic full blooms are showing up all over the place. Now, if only I had a window to view all this during the workday...but maybe I wouldn't actually do much work if that were the case.

But window or not, I think you'd all agree that if the seasons were a cake, it would totally be packed with carrots. And some ginger. Because it's like a little surprise inside and adds a new dimension to that regular old carrot thing.

I used a vanilla German buttercream to frost this cake and it tasted delicious, although it is really flavorful and moist on its own. Please try it!

(And invite me over.)

Ginger Carrot Cake [click to print]
Makes one 9x13" cake or two 9" layers

For the cake

• 1 c. unsalted butter, softened
• 1-1/2 c. sugar
• 4 eggs
• 2 tsp. vanilla extract
• 2-1/2 c. flour
• 1 T. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground ginger
• 1/4 tsp. white pepper
• 2/3 c. whole milk
• 4 c. carrots, shredded or pulsed in food processor to approx. same size
• 1/2 c. crystallized ginger, finely chopped

For the buttercream

• 2 c. whole milk
• 1-1/4 c. granulated sugar
• 1 T. cornstarch
• 1/4 tsp. salt 
• 2 eggs
• 2 egg yolks
• 2 tsp. vanilla bean paste (OR seeds from 2 bean pods)
• 2 c. unsalted butter, softened

1) Preheat oven to 350 F. Line 9x13 pan with parchment paper or coat generously with nonstick cooking spray; set aside. 

2) In bowl of stand mixer, cream butter and sugar. Add eggs, one at a time, incorporating well between each addition. In medium bowl, whisk together flour, powder, soda, salt and ground ginger; set aside. Cream butter and sugar in mixing bowl. Add eggs and vanilla, continuing to mix until well incorporated. If your batter looks a little curdled at this point, it's okay, just keep going with the next steps!

3) In separate bowl, whisk together flour, powder, soda, salt, ground ginger and pepper. With mixer on low speed, alternately add flour mixture and milk to batter in about 3 additions, beginning and ending with flour mixture.

4) Stir in chopped ginger and carrots until evenly distributed. Pour batter in prepared pan and bake for 30-35 minutes or until top is golden and springs back when touched lightly. Allow to cool completely in pan.

5) Frost as desired and enjoy!

Source: Adapted from Sweetapolita

Easiest Fluffy Chocolate Butter Cake

It's like I fell off the face of the earth. But in reality, I didn't even fall off that ladder when I was perched at the tippy top clamping strings of lights to the roof of my parents new porch. That's talent. 


I got to go home for nearly a week and kick it with the entire fam! I know you're jealous because I had tons of fun, and probably because my family is so awesome. But we can't help it.

But in the meantime, I really have been baking like crazy and writing thousands of blog posts in my mind. Unfortunately, as far as I know, you dear blog readers are not also mind readers. So I'm getting back on track and have some great recipes for you!

I think I baked a version of this chocolate cake about 18 times over the last week. That may or may not be a slight exaggeration, but I have really had several requests for this recipe. I mean, who wouldn't want such a soft, fluffy, moist chocolate cake that is pretty much the easiest butter cake recipe of my life? And paired with a thick layer or Salted Caramel Buttercream (recipe coming soon, I promise!)...heavenly!

And for all of you who have nightmares about baking anything from scratch, trust me, this is probably the easiest recipe of your life, too.

Easiest Fluffy Chocolate Butter Cake [click to print]
Makes 12 cupcakes or 1-8" OR 9" cake layer

• 1-1/2 c. flour
• 3/4 c. sugar
• 1/2 c. cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1/2 c. sour milk
• 1/2 c. warm water
• 1 tsp. vanilla extract
• 1 egg

Preheat oven to 350 F. Prepare muffin tin with liners or line cake pan with parchment paper and set aside. 

In large mixing bowl, whisk together flours, sugar, cooca, soda and salt. Add butter, milk, water, extract and egg. Mix just until no butter chunks remain and mixture looks even. Scoop batter into cupcake liners or spread into cake pan. Bake cupcakes for 20-25 minutes or cake layer for 32-38 minutes or until center springs back when lightly touched. 

Source: Adapted from Chocolate Almond Cake with Vanilla Bean Buttercream

Chocolate Pound Cake with Dulce de Leche Buttercream Glaze

Wow, that's a long title, but at least you know what to expect with this cake! It is certainly not for the faint of heart. I was originally going to make it into a layer cake and frost the entire thing, but I decided it might kill me. And probably several of my friends. For real. And that's not really what I'm going for here, so instead, I went with a single layer, glazed version.

Because of the high butter content (don't let that scare you away!) of pound cake, it can dry out pretty fast. So don't store it in your refrigerator and try to enjoy it the day you make it! Even better, while it's still warm.

Sorry for such a short post today and a general lack of wit, I'm just mostly exhausted but I promise to do better next time!

Chocolate Pound Cake with Dulce de Leche Buttercream Glaze [click to print]
Makes two 8" round layers

For the cake: 

• 2-1/4 c. flour
• 3/4 c. cocoa powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 c. unsalted butter, softened
• 1 c. sugar
• 3 eggs
• 2 tsp. vanilla
• 1 c. sour cream
• 1 c. semisweet chocolate chips

For the buttercream

• 2 c. powdered sugar
• 1/4 c. unsalted butter, softened
• 1/4 c. dulce de leche (try the easiest homemade Dulce de Leche of your life!)
• 1/4 tsp. salt
• 3-6 T. milk

Preheat oven to 350 F. Line pans with parchment paper or coat with nonstick cooking spray. 

Whisk together flour, cocoa, soda and salt; set aside. In large mixing bowl, cream butter and sugar on medium-high speed until light and fluffy. Reduce speed to medium-low and add eggs, one at a time, incorporating well between each addition. Add vanilla.

Alternately add flour mixture and sour cream in 3 separate additions, beginning and ending with flour. Add chocolate chips and continue mixing until combined. Pour batter into prepared pans and bake for about 32-38 minutes or until done. Allow cakes to cool in pan about 10 minutes, then transfer to wire rack to cool.

In mixing bowl, combine sugar, butter, dulce de leche and salt. Gradually beat in milk, one tablespoon at a time, until reaching desired consistency. Pour over slightly warm cake layers. 

Source: Adapted from The Curvy Carrot

Lemon Ombre Cake with Vanilla Swiss Meringue Buttercream

So we're doing some major renovations at work and I am currently homeless...aka my desk got tossed and I'm now relegated to one of the overly cramped nursing stations or a single bookshelf. No, not a single bookshelf, but a single shelf on a bookshelf! But even though this sounds pretty much awful, at least I get to hang out by windows now! Can I just say, I love sunshine!

And then, last week, it was warm enough that I sat outside beneath my favorite tree while being berated by an angry squirrel for a solid three minutes (that's practically an eternity in squirrel time), enjoying some fresh, mulch-scented air. Ah, Spring!

This has got to be the best way to celebrate the very first third day (yeah, I didn't get my act together that early) of my absolute favorite season of all (besides Fall...and now that I think about it, I do quite enjoy Summer, too...and Winter, in moderation, of course). Nothing like a slice of light lemon cake smothered in a fluffy Swiss Meringue Buttercream!

The really fun part about this cake is that it's an ombre, which means with each additional layer, the color intensifies. The yellow gradation, although it's apparently a little harder to distinguish than something dark like purple, made this little guy look like it was bursting with sunshine the second I cut into it!

Lemon Ombre Cake [click to print]
Makes four 6" layers

• 2 c. plus 2 T. flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. buttermilk
• 1 tsp. vanilla extract
• 1/2 tsp. lemon extract
• 1-1/2 c. sugar
• 1/2 c. unsalted butter, softened
• 3 large eggs
• 2 T. lemon zest (about 2 lemons)
• yellow food coloring

Preheat oven to 350 F. Line cake pans with parchment paper or coat generously with nonstick cooking spray.

Whisk together dry ingredients and set aside. In separate bowl, whisk together buttermilk and extracts; set aside.

Cream butter and sugar in mixing bowl until well blended, about 5 minutes. Add eggs, one at a time, incorporating well between each addition. Alternately add flour and buttermilk mixture, beginning and ending with dry ingredients. Stir in zest.

Pour 1/4 batter into one pan. Add a few drops of food coloring to batter and stir to distribute evenly. Pour about 1/3 of remaining batter in second pan. Add a few more drops of food coloring and stir to distribute. Pour half in next pan. Add another squirt of food coloring and stir. Pour remaining batter in last pan.

Bake for 25-30 minutes until center springs back when lightly touched. Allow to cool completely before frosting.

Vanilla Swiss Meringue Buttercream 
Makes about 8 cups

• 10 egg whites (about 1 cup)
• 2 c. sugar, granulated not powdered!
• 2 c. unsalted butter, softened
• 1/4 tsp. salt
• 1 T. vanilla extract

You're going to need a double boiler for this recipe, but if you don't have one, don't worry! I don't either. We'll use our makeshift double boilers together. All you need is a pot filled with about 2 or 3 cups of water, and a heat safe bowl (like ceramic, glass or metal) that sits comfortably on top of your pot. You don't want the bowl to sit too deep and touch the water or you'll cook your eggs and that's just nasty in meringue. Ew. 

So, now that you have your set up ready...

In bowl (not on the heat yet), whisk together egg whites and sugar until well combined. And before you have a cow from the fact that we're using egg whites here, yes, I mean you, Dad and Mama, use a candy thermometer to make sure your mixture reaches 160 F and you'll be fine. 

Anyway, when water is simmering, place bowl on pot/double boiler and heat, whisking continuously, until the sugar melts completely. Test this by rubbing a little bit of the mixture between your fingers and feeling for any grittiness. If it's still gritty, keep heating. 

Once smooth, remove from double boiler and whisk in salt. Pour mixture into bowl of stand mixer and mix on high speed with whisk attachment. If you don't have a stand mixer, a handheld is no problem. I just get bored standing around holding a mixer. Once the mixture comes to room temperature, about 10-15 minutes, you'll have a beautiful meringue that you can eat just as is, but we're making this into a buttercream, so press on!

Change to paddle attachment, if you have one, and add butter to the meringue, about 2 Tablespoons at a time. Make sure each chunk is fully incorporated before adding the next bit. Continue adding butter until all chunks are fully incorporated and mixture is smooth and creamy. 

At this point, you may be getting nervous because your buttercream is looking a little strange, but don't give up! If it's runny or soupy...stick the whole bowl in the fridge for about 10-15 minutes to firm up and then continue whipping. If it's curdled and sick...just keep mixing! It will smooth out and look delicious again. 

Once the buttercream is nice and smooth, add extract and mix to combine. 

Source: Cake adapted from Serious Eats; Swiss Meringue Buttercream adapted from Whisk-Kid

To Assemble

Center the yellowest layer on your cake plate and frost top with a thin layer of buttercream. Continue adding layers and buttercream until fully stacked. Frost sides of cake. Add copious amounts of sprinkles on top, adding extra as necessary.