Archive for the ‘Cake’ Category

Sorry I haven’t been around lately…I’ve been busy making cakes and putting smiles on other peoples faces.

But no fear Black Martha will not disappear (that sounded really dorky)…I do have a quick frosting recipe to share. This is for those of you who still use canned frosting…SHAME ON YOU!!!!!!

Its a very easy recipe to make. This frosting goes great with yellow cake…and yes you can use a box cake mix (I cringed when I typed that)…whatever you fancy.

It is a little on the sweet side, but I believe chocolate lovers will appreciate the goodness.

Chocolate Frosting
adapted from Sing for your Supper

Makes about 3 1/2

3/4 cup (1 1/2 sticks) butter, melted
1 cup cocoa powder (I used Hershey Cocoa Powder)
5 1/2 cups powdered sugar
*1/2 cup milk
1 1/2 teaspoons vanilla extract

* I haven’t tried this with heavy cream, but I’m sure it would make your frosting super velvety and that much more great!

You can make this in an electric stand mixer or hand mixer.

Stir melted butter into cocoa and alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla. Mix until well combined.

Frost cake when completely cooled, as desired.


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Coke in a cake? That can’t be right? Who came up with this? These are the questions I asked myself when I came across this recipe. Being a lover of Coke I had to try it. A cake that had two of my favorite things in it, chocolate and soda I can’t live without…this had to be good.

This is a very easy recipe. You don’t need a mixer and it takes no time to make. The cake comes out so moist, its ridiculous.

The only issue is its SWEET …SUPER SWEET. You need a glass of milk …kind of sweet.

I have no plans on making this again any time soon. This might be a once a year kind of cake. But it is a great cake to take to a party.

Coca Cola Cake
adapted from May Flaum

1 cup flour
1 cup sugar
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 cup unsalted butter (1 stick)
2 tablespoons unsweetened cocoa powder
1/2 cup coca-cola (from bottle is my preference!)
1/4 cup buttermilk
1 eggs
1/2 tsp vanilla extract

1/4 cup unsalted butter (half a stick)
2 tablespoons unsweetened cocoa powder
1/4 cup coca cola
2 cups confectioners’(powdered) sugar
1/2 cup chopped pecans (optional)

Preheat oven to 35o’F and spray non-stick spray into a 8×8 pan.

In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Set aside.

In a medium or large sauce pan over medium-high heat, combine butter, cocoa powder, coca cola and buttermilk. Stir the mixture really well and bring to a boil.

Remove mixture from heat and add the flour mixture and whisk until combined. Then whisk in the egg and vanilla extract.

Pour mixture into 8×8 pan and bake for 30 – 35 minutes. Your cake will look like its not done, but don’t over bake it.

When the cake is nearly done. Make the glaze.

In a small sauce pan over medium-high heat, mix together butter, cocoa powder and coke. Bring to a boil, then remove from heat.

Slowly stir in the 2 cups of confectioners’ sugar until smooth. Then stir in the chopped pecans if using.

Once cake is done and out of oven (toothpick should come out clean), pour the warm glaze right over the top of the hot cake.

Waite about 10-15 minutes before cutting into it.

Enjoy the sugar bomb!

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I will admit that I am Pumpkin-d out. I’ve made more than  enough Pumpkin treats this year and its time to take a break from it. Out of desperation, I wanted to use the last can of Organic Pumpkin I had and found a delicious recipe that is great to take to holiday parties or you can be a fatty and not share it with anyone.

The choice is yours…

This cake is not super sweet, very moist and its hard to not eat just one piece. Its really good and so SIMPLE to make! I highly suggest giving some of this to your friends and family, it makes a very large cake.

Cinnamon Roll Pumpkin Vanilla Sheet Cake
adapted from Picky Palate


1 box yellow cake mix

4 eggs

1/2 cup canola or vegetable oil

1/2 cup milk (I used whole milk)

3.4 ounce box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 ounce can pumpkin (not pumpkin pie filling)

1 stick (8 tablespoons) unsalted butter

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1 1/2 cups powdered sugar

1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll 12 x 18 pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and whisk until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.

Makes 16 to 20 squares

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Fall is here! Its one of my favorite seasons! There are so many great recipes to make during this time of year and I wanted to share one for Cinnamon Apple Cake.

This cake is really wonderful. Its moist, not too sweet, a little dense and goes great with coffee and tea. It does take a some time to make, but its really worth it. Enjoy!

Apple Cinnamon Cake
adapted from Martha

1/2 cup (1 stick) unsalted butter, room temperature
1 – 2 medium apple, such as Gala or Fuji, peeled and diced small
3/4 cup pecans, toasted and coarsely chopped
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon fine salt
3/4 cup unsweetened applesauce
1/2 cup sour cream or low-fat plain yogurt
1 1/3 cups granulated sugar
3 large eggs
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees. Coat a 9-inch (2 inches deep) square  or round baking pan with non-stick spray or unsalted butter. Line with parchment paper, leaving a 2-inch overhang on two sides. Spray or butter parchment.

In a medium bowl, toss apples and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, cinnamon, nutmeg, and salt. In a small bowl, combine applesauce and yogurt. Set aside.

In another large bowl, using an electric mixer, beat butter and sugar on high speed until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apples and pecans. Transfer batter to pan and smooth top.

Bake until golden and a toothpick inserted in center comes out clean, about 48-50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners’ sugar before serving.

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We eat a lot of bananas in my house and sometimes we have way to many left over. Ever have that problem? Don’t you hate when you have 2 or 3 bananas just chillin’…they become all brown…sometimes black and spotty…way too soft to eat and you don’t know what to do with them? This is an issue I have every week.

So instead of sharing some boring ol’ recipe for banana bread, I think you will appreciate this recipe a lot more.

I give you Banana and Chocolate Crumb Cake.

Yes! Chocolate and Bananas…its harmony! Its a great cake to eat for breakfast with some coffee or as a snack any time of the day. I have made it several times for my family and some lucky friends and they love it.

So don’t throw those bananas away just yet!

Banana and Chocolate Crumb Cake

1/2 cup unbleached all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon unsweetened dutch-precess cocoa powder (I used Hershey’s Special Dark)
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces
3 oz semisweet chocolate, coarsely chopped

1 1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 + 1/8 teaspoon  baking soda
1/2 teaspoon ground cinnamon
1/4 tsp salt
6 tablespoons unsalted butter at room temperature cut into pieces
1 cup sugar
2 large eggs at room temperature
1/2 tsp vanilla extract
1/2 cup sour cream
4 oz semi sweet  chocolate bar chopped into small pieces
1 to 2 ripe bananas, mashed (depends on the size of your bananas, I usually use one, if your bananas are small use two)

Preheat oven to 350 degrees. Grease a 9-inch round 2 or 3 inch deep cake pan.

First make the topping. In a bowl of and electric stand-in mixer (you can you use a hand mixer) on medium speed, beat the flour, brown sugar, cocoa powder and cinnamon to blend. Add the butter and mix until crumbs form. You might see some loose flour still, that’s OK. Stir in the chopped chocolate, transfer mixture to a clean bowl and set aside.

To make the cake, in a medium bowl whisk together flour, baking powder, baking soda, cinnamon, and salt, set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar for about 2 minutes, until smoothly blended. Stop the mixer and scraped down the sides of the bowl as needed. Beat in the eggs one at a time, adding the second one after the first egg is fully incorporated. Beat in the vanilla and let it mix on medium for 1 minute. The mixture will look slightly curdled.

On low speed add half of the flour mixture mixing just until it is incorporated. Mix in the sour cream and the remaining flour mixture until it is incorporated. Fold in the mashed banana, until blended. Scraped half of the batter into prepared pan. Sprinkle the chopped up chocolate all over the batter to form a solid layer of chocolate. Scrape the remaining  batter over the chocolate, use an offset spatula to spread it evenly.  Spoon the topping evenly over the batter, enough to cover the top. You will have left over topping (freeze the leftover to use for later).

Bake for 40-55 minutes, until the center feels firm when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs clinging to it.

Cool the cake completely in the pan on a wire rack, about 1 1/2 hours. If you want to remove the cake from the pan, take a sheet of wax or parchment paper place it on top and tip the pan over into the palm of your hand, then quickly place the cake onto a plate.

Slice up cake and serve. Enjoy!

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Spring is here! Flowers are blooming…birds are singing at 5am in the morning…bees are buzzing by your ears (that drives me insane)…bugs are biting at your exposed skin…pollen is causing most of us to sneeze, cry, rub the crap out of our eyes…isn’t it lovely?

Really enjoy this time of year. Love it even more cause strawberries are in season!

Ever find yourself in the produce section at the grocery store standing in front of a huge display of  fresh plump strawberries and you want to buy them but your not sure what to do with them?

Well my good friends…no worries! There are plenty of great things you can make with some fresh strawberries.

Like some Strawberry Jam, a Banana Split Dazzler or make a loaf of some Strawberry Cream Cheese Bread.

Yes! Strawberry Cream Cheese Bread. Its moist, not to sweet and you’ll probably eat it in one day! That’s how good it is.

Aren’t you happy? I just gave you an excuse to buy a gazillion fresh strawberries!

Fresh Strawberry Cream Cheese Bread

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped

1. Preheat oven to 350 degrees.
2. Grease and flour a 9×5 inch or a 10 x 5 loaf pan.
3.With an electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time, mix until combined. Mix in vanilla.
4. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
5. Carefully fold in strawberries. Dough mixture will be thick. Pour mixture into prepared pan using a rubber spatula.
6. Bake for 50 to 60 minutes, until golden brown and using a toothpick,  insert in the middle and it comes out clean (that means its done).

Make sure to refrigerate what you don’t eat…it will last longer (2-3 days).

recipe adapted from my baking addiction

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Funny I’m not a big fan of Reese’s Peanut Butter Cups or anything that’s mixed with peanuts and chocolate. I know I’m weird…so why would I make a cake that has both of these ingredients in it? One did I mention I was weird?, two I was thinking of my dad (who loves peanut butter) and three I wanted to practice my piping skills.

So the other day I made a little 6 inch round “baby cake”.  Its the perfect size to practice my piping skills and its not a whole lot of cake that my family and I would have to put up with all week.

After baking it, filling it and frosting it. I tried to pipe a plant design on it that’s on my kitchen apron.

The design I tried to pipe came out OK ( trying to pipe while your kids are awake is a  BIG NO!). My husband didn’t like the design at all. Come to find out he doesn’t even like it on my apron and said it looked like some strange space weeds were growing on the cake. But he loved how the cake tasted (good save babe!).

This cake was very yummy and don’t be fooled by how rich it looks. It was chocolaty, moist, and the peanut butter filling was very settle.

Here is the recipe. Make it for that peanut butter lover in your life or when you’ve had a really rough day.

Chocolate Cake
makes one 6 inch layer cake

1/2 cup plus 1 tablespoon unsweetened (alkalized) cocoa powder (try Hershey’s Special Dark)
1/2 cup boiling water
2 large eggs at room temperature
3 tablespoons of water
1 1/2 teaspoons pure vanilla extract
1 2/3 cups cake flour or 1 1/2 cups of bleached all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature

Set an oven rack to the lower third of the oven and preheat oven to 350 F (do this 20 minutes or more before baking).

Coat the bottom of two 6 inch round cake pans with shortening or cooking spray, line with parchment paper and spray the entire inside of the pan with more cooking spray.

In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place in the fridge (about 15 minutes).

In a small bowl whisk the eggs, the 3 tablespoons of water, and vanilla extract just until lightly combined, set aside.

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds. Add the butter and chocolate mixture and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.

Starting on the medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.  Fill each cake pan half way. Smooth surfaces with a small offset metal spatula.

Bake for 30 to 35 minutes, until a wire cake tester inserted in the center comes out clean and cake springs back with pressed lightly in the center.

Let cake cool in the  pans for 10 minutes. Remove them from the pans and set them on a wire rack.  Make sure to carefully reinvert the cake so the tops do not split. Cool completely.

For the filling

Peanut Buttercream
adapted from Rose’s Heavenly Cakes

1/2 cup smooth peanut butter at room temperature
1/2 cup (4 ounces) cream cheese at room temperature
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons sour cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

In a food processor (you can whisk this by hand or in a stand in mixer) combine all ingredients (scraped down if necessary) until butter cream is smooth and uniform in color.

Cake Frosting

Chocolate Ganache
makes 2 cups

3/4 cup of milk chocolate morsels
3/4 cup of semi – sweet chocolate morsels
1/2 cup plus 2 tablespoons heavy cream
5 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Using a double broiler (set a heat proof bowl over a pot of simmering water, make sure the bottom of the bowl doesn’t touch the water), combine all the ingredients, whisking until chocolate melts and it becomes smooth.

Remove bowl from heat and let cool for 30 minutes.

Assemble the cake (go here for a good step-by-step if you have no clue on what to do with your cake)

1. Once your cake is completely cooled. Slice each layer in half. If your cake came out with a “dome top” cut that layer off as well. You want your cake to have a nice flat top.

2. Fill each layer with peanut buttercream and do a crumb coat using the buttercream as well. Refrigerate for 15 minutes.

3. When ganache is warm but not super hot, place 1/2 cup on the top of cake, working quickly with a small spatula and using a circular motion to spread a thin layer over the top. Place a few tablespoons of ganache on your spatula and frost the sides with a thin layer of ganache as well.

4. Refrigerate cake for 15 minutes to set the ganache.

5. To finish frosting, place another thicker layer of ganache on top of the cake and repeat frosting step 3.

Now enjoy all that hard work you just did…and you don’t have to share it with anyone.

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