spring cake

An easy and moist carrot cake baked in a bundt pan with a cream cheese swirl and cream cheese frosting.

Carrot Bundt Cake with Cream Cheese Swirl

(198 grams) granulated sugar

(213 grams) brown sugar

eggs, room temperature

vanilla extract

(297 grams) vegetable oil

(300 grams) flour

baking powder

baking soda

cinnamon

nutmeg

ginger

salt

(396 grams)

(75 grams) chopped pecans (optional)

(150 grams) raisins (optional)

(340 grams) cream cheese, room temperature

egg, room temperature

(66 grams) granulated sugar

(113 grams) cream cheese, room temperature

milk

confectioners' sugar

(65 grams) halved pecans

Preheat the oven to 350 °F.

Make the carrot cake batter. Using an electric...

Make the carrot cake batter. Using an electric mixer, beat together the granulated sugar, brown sugar, and eggs on medium-high speed until well combined, about 1 minute.  Reduce the speed to medium and slowly pour in the oil.  Increase the speed to medium-high and beat an additional 1 minute, until the batter has lightened in color.  Turn the mixer to low and mix in the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger, until just combined and no large streaks of flour remain.  Stir in the shredded carrots, pecans (if using), and raisins (if using).

Make the cream cheese swirl filling. Using a...

Make the cream cheese swirl filling.  Using a separate bowl, beat the cream cheese on medium speed using an electric mixer until smooth and creamy, about 1 minute.  Add in the sugar, egg, and vanilla extract.  Turn the mixer to high and beat for an additional 2 minutes until all ingredients are combined.

Bake the cake. Grease and flour a 12-cup...

Bake the cake.  Grease and flour a 12-cup bundt pan. Pour half the batter, then spread an even layer of the cream cheese filling on top of the cake batter.  Pour the remaining batter into the prepared pan and bake until a tester inserted into the center of the cake comes out clean, 60-65 minutes.  Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the frosting. While the cake cools, make...

Make the frosting. While the cake cools, make the frosting.  Combine cream cheese, milk, and confectioners' sugar in a bowl and beat with an electric mixer until smooth.  Use a spatula to spread the frosting on top of the cooled cake and decorate with pecans, if desired.

Every bite is moist and light, layered with fresh berries, jam, and hints of lemon - the perfect spring cake!

Blueberry Sour Cream Coffee Cake

(8 tablespoons) salted butter,

granulated sugar

lemon zest

sour cream

eggs,

all-purpose flour

almond flour ((or 1/2 cup all-purpose flour))

blueberries

blueberry jam

brown sugar

flour

butter

sugar

lemon juice

honey

1. Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9x5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour.3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.4. Spoon half the batter into the prepared pan. Sprinkle over the streusel. Add the remaining batter and then swirl in the remaining 2 tablespoons jam. Sprinkle with 1 tablespoon sugar (if desired).5. Bake for 55-60 minutes, or until the center is just set. 6. Meanwhile, make the glaze. Whisk all ingredients in a bowl until smooth and drizzly. Drizzle the glaze over the cake. Slice and enjoy!

This sheet cake-style coffee cake requires very little fuss and is SO DELICIOUS...perfect for Mother&#039;s Day!

Chocolate Chip Sour Cream Coffee Cake

all-purpose or whole wheat pastry flour

instant espresso/coffee

maple syrup

coconut oil olive oil

eggs

dark chocolate, plus more for topping

water

1. Preheat the oven to 350° F. Line a (9×9 inch) square cake pan with parchment paper.2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the sour cream (or yogurt), eggs, maple syrup, oil, and vanilla. Mix until fully combined. Fold in the chocolate pieces. 3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.4. Pour half the batter into the prepared pan. Sprinkle the streusel over the batter. Evenly spoon the remaining batter overtop. It&#39;s OK if it&#39;s not all covered. Bake for 45-55 minutes or until the center is just set. Remove and let cool for 30 minutes before icing.5. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the cake and top with extra chocolate chunks (if desired). Let set for one hour, slice, and enjoy.

This recipe is adapted from the ever-popular WASC cake formula by Rebecca Sutterby. Swiss meringue buttercream recipe is from the Sprinkle Bakes book. This cake starts with a box of white cake mix but is improved upon with additions of sugar, flour, sour cream and delicious flavorings by Amoretti (see blog post for resources). Alternatives for Amoretti ingredients are listed in the recipe. The flavors will be slightly different, but no less delicious.

Wild Strawberry and Lemon Verbena Layer Cake

white cake mix (16.25 oz.)

Amoretti Lemon Verbena Swirl (or 1/2 tablespoon lemon extract)

liquid red food color (optional)

drop yellow food color (optional)

unsalted butter (cubed, softened)

Amoretti Natural Lemon Artisan Flavor (or 1 teaspoon lemon extract)

white chocolate (chopped (tested with Baker’s chocolate))

strawberries

White food-safe flowers

Preheat oven to 350°F.

Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, and eggs. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again until all ingredients are consistently incorporated. Divide the cake batter into two mixing bowls. To one bowl add the three tablespoons wild strawberry compound and mix well by hand (also add the optional red food color, if desired). To the other bowl, add the lemon verbena swirl and mix well by hand (also add the optional yellow food color, if desired). Divide the wild strawberry batter between two pans; divide the lemon verbena batter between the remaining two pans.

Bake the cakes for 30-35 minutes, or until they spring back when pressed in their centers. Let cool in the pans 5 minutes; turn out on wire racks to cool completely. Level cakes using a cake leveler or serrated knife.

Cake

Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.

Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

Beat on medium speed for 2 minutes. Increase to medium-high until stiff peaks are formed.

Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).

Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture will deflate with the butter addition, this is normal – keep going – adding butter a little at a time. When all of the butter is incorporated, increase the speed to high and beat until thick and smooth. Add the lemon flavoring and beat again until incorporated.

Frost the cake: Place a lemon verbena layer on a cake plate. Top it with approximately 1/2 cup of lemon buttercream and spread evenly. Center a wild strawberry cake layer on top of the frosting and top with 1/2 cup lemon buttercream; Repeat this process with the remaining lemon verbena layer and end with the final wild strawberry layer on top. Use the remaining frosting to cover the outside of the cake. Smooth using a cake smoother or an offset spatula. Refrigerate the cake until the frosting is firm, about 25 minutes.

Buttercream

Melt chocolate in the microwave at 30 second intervals; stir until smooth. Turn a cookie sheet upside-down and pour on the chocolate. Spread evenly with an offset spatula. Place in the refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.

Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use. Chocolate melts at body temperature, so handle them as little as possible. If you have particularly hot hands, use a spoon to transfer the curls to the top of the cake.

Garnish cake with chocolate curls, whole strawberries with stems and food safe flowers. Bring the cake to room temperature before serving. Keep leftovers in the refrigerator loosely covered with plastic wrap.

Curls and Garnish

Ribbons of blueberry jam and whipped egg whites create a unique, melt-in-your-mouth feel, DELICIOUS!

Bursting Blueberry Ricotta Pudding Cake

eggs (at room temperature)

whole milk ricotta cheese

milk or cream, at room temperature

whole wheat or all-purpose flour

cream,

1. Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. 2. In a bowl, using an electric mixer, beat together the butter, sugar, and lemon zest until light and fluffy, 3 to 5 minutes. Add the egg yolks, beating to combine. Mix in the ricotta and vanilla. Add the flour, baking powder, and salt. Beat until smooth, then stream in the milk. Mix until combined.3. In a bowl, using an electric mixer, whisk the eggs whites until stiff peaks form, 3 to 5 minutes. Gently mix the whites into the batter until the batter is smooth with no streaks.4. Toss the blueberries with 1 tablespoon flour. Mix the berries into the batter. 5. Scrape the batter into the prepared pan. Swirl in the blueberry jam, leaving streaks of jam throughout the batter. Bake 50-60 minutes, tenting with foil at 30 minutes. The longer you bake, the more set your cake will become. I bake mine for 55 minutes. 6. To make the glaze. In a bowl or glass measuring cup, whisk together all ingredients. The glaze will be thin. Pour the glaze over the cake. Serve warm with whipped cream or ice cream.

Yum, yum! You've created a delicious recipe, Tieghan!  I made it per your recipe, but not having blueberry jam handy, my twist was twirling in thimble berry jam.  We live way north in the Keweenaw Peninsula of Michigan where both blueberries and thimble berries grow abundantly in the wild. Being it's Labor Day, I made this cake patriotically with both berries :) It is splendid! Thank you!

Absolutely loved this cake! So moist, airy and fluffy! I love the lemon flavor and that it’s not too sweet. I’d say it’s got a pudding texture to it; this is one of those cakes you really have to keep an eye on. I tented mine with foil after 30 mins; cake was still jiggly in the middle so I added about another 5-10 mins. Thank you for sharing this recipe! I’ve loved your recipes so far, keep them coming!

Loved this! Beautiful cake and my game group loved it! The course sugar in glaze made it extra special. I will make again!

This cake was easy to make, super moist, and a big hit for our Mother’s Day celebration! I added raspberries in the cake as well and used blackberry jam as I couldn’t find blueberry jam. Thanks again for a wonderful recipe Tieghan!

Delicious cake. I pulled mine out at 45 minutes and that was plenty. I wish the lemon flavor was a bit more pronounced but I can adjust that for next time.

Lemon Coconut Petal Cake is a coconut flavored cake with a layer of lemon curd. The frosting is deocrated to make the cake look like a flower!

Lemon Coconut Cake Recipe

unsalted butter

white granulated sugar

teapsoons baking powder

unsalted butter,

neutral oil oil

coconut extract

sugar,

heavy cream

white rum (optional)

Various food coloring gel

To a small saucepan, placed over medium heat, simmer the lemon juice until it reduces by half (to about 1/3 cup), about 3-5 minutes. Set aside to cool slightly.

*In the stainless steel bowl (note: you’ll use this bowl as a makeshift double-boiler later) of your stand-up mixer, add the softened butter and sugar and beat until light and fluffy, about 2 minutes. You can also use a glass or stainless steel bowl with an electric hand mixer.&nbsp;

Add the egg yolks, beat the mixture together, until they’re well incorporated. Stir in the salt, and then in a few batches, add the lemon juice. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be!

Rinse out the small saucepan you used earlier, and fill it with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. Pull the curd from the heat, when it is just thick enough to coat your spoon and until a thermometer reads 166 F. The curd will thicken as it cools.

I ran the curd through a sieve into a chilled bowl a few times just to ensure it was silky smooth. I highly recommend this step! Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week.

To Make the Lemon Curd

Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside.&nbsp;

In a large measuring cup, measure out the milk and add the egg whites. Whisk together and set aside.&nbsp;To a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside.&nbsp;

To the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, oil, coconut extract and sugar. Beat until fluffy, about 2 to 3 minutes. Next, rotating between the milk/egg white mixture and the dry ingredient, add, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined.&nbsp;

Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean.&nbsp;Remove from the oven and allow to cool for about 5 to 10 minutes in the pan before inverting them onto cooling racks.&nbsp;

To Make the Coconut Cake Layers:

To the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium speed and beat for an additional 30 seconds.

Pour in the heavy cream and rum and beat on high for 2 minutes, until the buttercream is light and fluffy.&nbsp;

To Make the Buttercream:

Place one cooled cake layer on a cake board. Transfer about 1 cup of white frosting to a piping tip. Create a barrier to the top of the first layer of cake. Pour about 1 cup of lemon curd to the center and using a spatula, spread it into one even layer. Place the second cake layer on top. Add a crumb coat of white frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes.&nbsp;

Meanwhile, divide the remaining frosting into three different bowls. Then to two other small bowls, add about 2 tablespoons each (this is going to be the center colors). For the center, I made them burgundy (black and red food coloring gel, about 1 drop each) and the other bright yellow (1 drop of yellow). For the three different colors of mauve, I added about 1 drop of fuschia + 1 drop of black. I played with these adding a bit at a time, until I reached 3 different shades, going from darker to medium to light.&nbsp;

Add the three different shades of mauve to different piping bags with #10 tips attached. To the top, starting with the outside, and starting with the darkest color, add one row of dots all the way around the top of the cake. Using a small offset spatula, press the dot down, making a swiping motion. Repeat with the same color. Next, move onto the medium color. And repeat with two rows. Next, move onto the lightest color, repeating with two rows.&nbsp;

When you reach the center, you should have a small circle that’s empty. Transfer the burgundy and yellow color of frosting to two small piping bags, snipping off the tips. Make a ton of teeny dots of each of the color to the center, mimicking the center of a flower. Transfer to the fridge to chill for about 10 minutes before slicing.&nbsp;

To Assemble the Cake:

I’m currently making this for my fiancé’s bday! I didn’t achieve the same color :( it was really hard because I didn’t have fuchsia. Where did you get your food coloring from?

just..gorgeous, thank you for this creative cake piping inspiration (and walk through) fun way to practice my piping skills, thank you

This is actually breathtaking. I don’t know if I have enough patience to execute this as beautifully as you did, but I might just try! I’m not a huge coconut fan, but I love lemon curd. Is there another cake flavor that you think might go well with this?

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