Posts Tagged ‘cake’

White Cake Recipe FROM SCRATCH!

Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on

This is a white cake recipe, from scratch, with NO shortening, and REAL vanilla. This is that perfect white wedding cake recipe for the bride who doesn’t like artificial ingredients, the white cake for your picky four year old who doesn’t like yellow this week but wants vanilla cake at their birthday party, the white cake recipe you use to build a perfect ombre layer cake, the white cake you use as a base for the perfect funfetti cake I’m posting on Friday, the white cake that makes beautiful white cupcakes for decorating. This is that white cake recipe. (more…)

Vegan Lemon Cream Cake

Layers of lemon and cream cheese frosting make this VEGAN lemon cream cake a hit with everyone! Visit for the recipe

If you love lemon, this cake will make your “Top 3 cake recipes… ever” list and you don’t even have to be a vegan! In fact, I’m pretty sure there are at least two people out there who ate this cake and had no idea it was devoid of animal products, the crumb is so perfect and the “cream cheese” frosting makes it so moist, and that’s what makes it one of my new favorite cakes. I don’t think I’m actually going to tell them it was vegan. They’ll find out if they read this post. (more…)

Salted Caramel Peanut Butter Chocolate Cake

Practically guarantee a standing ovation with this Salted Caramel Chocolate Peanut Butter Cake recipe!

Some days, you need to bake a chocolate cake and cover it with ganache. But you can’t just make any chocolate cake, it should be a peanut butter chocolate cake because you haven’t had a peanut butter cup in ages and really isn’t it about time, but then you remember you haven’t made caramel in at least a week or so and you need some of that too, and a peek into the spice pantry has you staring at sea salt so you basically end up with a giant run-on sentence and this cake. (more…)

Lemon Chia Olive Oil Cake

Lemon Chia Seed "Cake" - A healthier sweet treat with the perfect amount of lemon zing!

See the two slices of cake sitting in the photos? I just ate both, myself, and I’m still debating if I should feel guilty or not. I’m erring on the side of not. It looks like our house is trapped in a snow globe and Kelley over at Lavender and Cream assured me in her post these were practically a health food. Sort of. I mean, there’s chia seeds, olive oil, Greek yogurt… it’s at least a better option than actual cake. And this is quite good. In fact, I kind of wish I hadn’t listened to my loaf pan this morning when it told me it felt neglected and instead listened to my cupcake pan and made these into cupcakes instead. Then I could store them in the freezer as an easy dessert or grab-and-go sweet breakfast option for the Godfather or A, who both prefer sweet to savory breakfasts. Instead, I’ll pack it up and send it to work with the Godfather tomorrow (which is today since you’ll be reading this tomorrow). The point is, as far as snow day indulgences go, this recipe is the way to do it.

I love the way the flavors came together because the lemon shines through very well and so it tastes like spring and tea parties. If I were part of a ladies club where we wore hats and gloves, I would share this at a meeting where we talked about whatever it is one talks about at those meetings. Hopefully, it’s not gardening because I’m not very good at that. Maybe it’s why I’m not in one of those clubs. I’d rather be in another club with fun people like Kelley who make good food and then I would make this for them.

Lemon Chia Seed "Cake" - A healthier sweet treat with the perfect amount of lemon zing!

Speaking of which, funny story, I am! I’m in a fabulous group of food bloggers around the world who decided to organize a blog hop for fun. Kelley actually happened to post just before I did, which was how I was paired with her. I spent a good amount of time reading her blog, trying to get a feel for what kind of recipes she likes to make and get to know her a bit. She seems really great, like someone I would enjoy conversation with over lunch, so you should visit her blog and check out her work!

I actually e-mailed her before making this recipe to ask if she would be alright if I chose to make it as a cake instead of cupcakes and possibly add frosting (she talks about this in her post). I think this would be good with frosting, but after trying it, I’m glad I skipped it. If you want to pair this with a frosting, maybe a thin cream cheese glaze, or a black tea infused buttercream, but it really doesn’t need it.

Lemon Chia Seed "Cake" - A healthier sweet treat with the perfect amount of lemon zing!

Additionally, if you are planning to bake these quickly, stick to the cupcakes. The loaf cake took me somewhere between 30-35 minutes of baking time, so double what the cupcake recipe calls for and then I had to let it cool in the pan until it set enough to move. You’ll notice I tried to move it early and I squished the top a bit. It actually bakes up nicely if you don’t try to flip the hot cake out of the pan immediately, a risky bad habit of mine. So please do as I say and not as I do in this case.

Enjoy my darlings! Thank you so much for the lovely recipe Kelley! It was a pleasure to “meet” you, I look forward to continuing to follow your blog. View the original post over on Lavender and Cream.

Lemon Chia Olive Oil Cake
Prep time
Cook time
Total time
Serves: 8 servings
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup olive oil
  • ½ cup sugar
  • ⅔ cup Greek yogurt
  • Juice and zest from 1 lemon (Godmother Note: I got about 1 tbsp zest and ¼ c juice)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons chia seeds
  1. Preheat the oven to 400 F. Brush a loaf pan with additional olive oil if needed.*
  2. Mix all the wet ingredients in a bowl either by hand or using a stand mixer.
  3. Mix the dry ingredients, except the chia seeds, in a separate bowl and slowly add to the wet ingredients until fully incorporated. Fold in the chia seeds.
  4. Pour the batter evenly into your loaf pan and bake for 30-35 minutes** until the top center of the loaf springs back when touched. Remove from the oven and allow to cool in the pan.
* I didn't add additional olive oil as I baked in a seasoned stoneware loaf pan.
** Please follow the directions on the original post should you choose to make this into cupcakes. The baking time is MUCH shorter and I will likely make cupcakes when I revisit this recipe instead of a loaf.


Decadent Chocolate Buttercream Frosting

Decadent crusting chocolate buttercream frosting recipe made with REAL chocolate.

Chocolate Buttercream Swirls-001

Old photo… included with original post

Yellow cake with chocolate frosting. A simple request from my baby sister and brother-in-law for a little joint birthday cake I wanted to make for their visit last weekend. Her birthday was in March, but we were in California at the time, and his is this week (Happy Birthday D!).

Chocolate and Butter Are Magical

At first, I’ll admit I was hoping for something else – maybe strawberry, red velvet, lemon, maple bacon, cardamom – a flavor that sounds more exciting on paper. Then I remembered the months I spent working on creating just the right set of chocolate butter cream frostings. One in the American butter cream style and one Swiss butter cream.

Chocolate Buttercream in Mixer

Surprisingly enough, it was the American butter cream that took the longest. I am not a fan of super sweet desserts, but I do enjoy taking a spoonful of just frosting off any dessert where it is present. So the frosting had to be just right, a balanced, spoon-worthy bite that wasn’t too sweet, too thick, and could compliment any cake flavor effortlessly. I also wanted the chocolate to play the starring role and not be overwhelmed by the sugar.

Chocolate Butter Cream Frosting Goodie Godmother-001


I finally realized I had to put down the cocoa powder. It just wasn’t meant to be and I needed to reach for my standby – real, good quality, honest-to-goodness chocolate. The results were nothing less than spoon-worthy.


Goodie Godmother's Best Chocolate Butter Cream Frosting Recipe-001

Chocolate Buttercream frosting birthday cake

The recipe makes enough to frost and fill one 8″ cake or about two dozen cupcakes.

Pretty Cake Layers Chocolate Buttercream Frosting

p.s. – Aren’t the colors inside the cake cute? Two of the layers are for my sister in Little Mermaid inspired colors, and the other two are St. Louis Rams colors for my brother-in-law.

Decadent crusting chocolate buttercream frosting recipe made with REAL chocolate.

Decadent Chocolate Buttercream Frosting
Prep time
Total time
Glorious lick-the-spoon chocolate butter cream frosting. NO cocoa powder!
Recipe type: Dessert
Cuisine: American
  • ¾ lb unsalted butter
  • 1 lb powdered sugar
  • 6 oz semisweet chocolate, chopped
  • 1 tbsp vanilla extract
  • pinch salt*
  1. Bring the butter to room temperature.
  2. In a microwave-safe bowl or double boiler, melt the chocolate and set aside to cool.
  3. Put the butter in the bowl of a stand mixer, and using the paddle attachment, whip on medium high until the butter is light and fluffy.
  4. Add the vanilla and salt. Slowly add the powdered sugar bit by bit until it's all incorporated.
  5. Bring the mixer speed back up to medium (6 on a Kitchenaid), and slowly drizzle in the cooled chocolate.
  6. Use immediately.
  7. Store leftovers in the refrigerator for up to a week, bring to room temperature and re-whip before using.
You may also substitute half the unsalted butter for salted butter. If you do, omit the pinch of salt.


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