Hot Chocolate Cupcakes with Marshmallow Buttercream

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! Moist, fluffy chocolate cake topped with a sky-high, sweet marshmallow buttercream frosting – these Hot Chocolate Cupcakes are a can’t miss recipe for the winter season!

So California is having a week of rain.

And Californians are acting like Y2K is coming. Like, if Mother Nature even gave us one day of snow, we’d probably melt like the Wicked Witch in Wizard of Oz. 

And there’d probably still be some weirdo wearing cargo shorts and flip flops while it was snowing. (Side note: that irrationally grinds my gears, but I digress).

Californians can be so dramatic with the slightest of weather shifts. It’s raining for a week. We’re not having a hurricane. We’re in no threat of a tsunami. It’s seriously intermittent showers. I wouldn’t even use the term “downpour.” But natives have a colossal freak-out like it’s acid rain coming from the Gates of Hell.

Hello, Hollywood is in California. Of course we’re dramatic.

But during this non-torrential sprinkle of water falling from the sky, I bet I’m not going to be the only one cozying up by the fire and catching up on novels. I’ve gone a little Amazon-crazy the last few weeks ordering no less than 20 novels (not joking) to read when I’m done writing my book (which is soon! Yay!). I’m also going to use my newfound freedom to bake cupcakes, namely these Hot Chocolate Cupcakes with Marshmallow Buttercream. 

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! These cupcakes are one of my new favorites for a few reasons. One, the cupcake itself is super moist, fluffy, and extra chocolaty. It’s actually made with real hot cocoa powder in it to really ramp up that milky, creamy flavor. And the marshmallow buttercream is kinda sorta to-die for. Light, fluffy, sweet… it’s almost like a cloud sitting atop each cake.

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! To really top it off, I sprinkled the tops with chocolate syrup and miniature marshmallow bits, which are teensy freeze-dried marshmallows you can find near the hot cocoa in the store. It just drives home that flavor, and they’re totally adorable to boot!

So whether it’s blizzard-ing, sunny, or kinda-raining, make these cupcakes this week and feel cozy no matter the weather 🙂

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun!

Hot Chocolate Cupcakes with Marshmallow Buttercream
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
 
These Hot Chocolate Cupcakes with Marshmallow Buttercream are so perfect! Like little heavenly clouds and wonderful to make during the chilly winter months.
Ingredients
  • FOR CUPCAKES:
  • 1 box chocolate fudge cake mix
  • 1 & ¼ cups milk
  • ⅔ cup oil
  • 3 eggs
  • 1 small instant hot cocoa packet (just the dry mix)
  • 1 (3.9 ounce) box instant dry chocolate pudding mix
  • FOR MARSHMALLOW BUTTERCREAM:
  • ¼ cup butter, softened
  • 1 (7 ounce) jar marshmallow fluff
  • 2 tsp vanilla extract
  • Pinch salt
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • Miniature marshmallow bits and chocolate syrup for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 22 paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, milk, oil, eggs, hot cocoa packet, and dry pudding mix together with an electric mixer until combined and smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake for approximately 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. To make the frosting: Cream together the butter, marshmallow fluff, vanilla and salt together in a stand mixer until combined and smooth, about 1 minute. Gradually add in the powdered sugar, about one cup at a time, alternating with the heavy cream until frosting is light and fluffy.
  5. Pipe or spread the frosting onto the cooled cupcakes. Garnish with marshmallow bits and the chocolate syrup.

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! Moist, fluffy cakes topped with a sinfully sweet marshmallow buttercream… these cupcakes can’t be beat!

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! Have a super sweet day!

xo, Hayley

Pink Champagne Cupcakes with Pink Champagne Buttercream

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!These Pink Champagne Cupcakes with Pink Champagne Buttercream are phenomenal! Moist, fluffy, airy cake flavored with real champagne topped with a luscious pink champagne buttercream frosting. Perfect for any festive occasion!

How was everyone’s Christmas and Hanukkah?

Hopefully you got exactly what you wanted, your great Uncle Ted didn’t embarrass you too much, and everyone got along swimmingly. But since you don’t live in Leave It To Beaver-land, I’m assuming one of those things did or didn’t happen. Hugs.

My Christmas was unusually good. Not that it’s ever bad per se, but everyone got along, no one was physically ill, and I truly think I made the best Christmas dinner yet! My turkey was moist and juicy, my mac & cheese wasn’t too soupy and my sister loved that I made vegetarian sides for her. (And if you’re over here like, wait, she can cook too!?, YES, I actually taught myself how to cook before I taught myself how to bake!)

And of course, there was a plethora of desserts available. Snowball Cookies, Sugar Cookies, Salted Caramel Butter Bars, Sugar Cream Pie and a Chocolate Peppermint Poke Cake I whipped up on a whim. Needless to say, no one left hungry.

But now as we finish up the holiday season (hello, New Year!) I wanted to give you guys a couple of awesome New Year’s recipes in case you’re popular and were invited to parties. My invite may have gotten lost in the mail somewhere? I mean, it happens…

These Pink Champagne Cupcakes would be perfect for any festive occasion, but they’re totally perfect for New Year’s! Moist, fluffy, light cakes topped with a scrumptious pink champagne buttercream, a fresh raspberry and some gorgeous sparkling sugar for a beautiful cupcake that tastes as amazing as it looks.

Plus, no one needs to know how EASY they are to whip up! They taste like they came from some fancy schmancy bakery, I promise!

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!First: let it be noted that I HIGHLY recommend you use a quality pink champagne. I’m not saying you have to buy a $50 bottle or anything (but if you’d like to, be my guest!). But I do recommend buying something you’d actually drink. As a rule of thumb, whenever cooking or baking with alcoholic beverages, always buy something you’d drink. If you won’t drink it, don’t cook with it!

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!That said, I used this FABULOUS sparkling rose from Chandon, which is local to me (in Napa). They make excellent sparkling wines and I loved that this sparkling rose was just perfect in these cupcakes (and being consumed on the side while baking them 🙂 ).

Now, let’s toast to these cupcakes! Hip Hip Hooray!

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!

Pink Champagne Cupcakes with Pink Champagne Buttercream
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Pink Champagne Cupcakes with Pink Champagne Buttercream are FANTASTIC! Moist, fluffy, light cupcakes flavored with champagne topped with an irresistible champagne buttercream frosting. Great for any festive occasion!
Ingredients
  • FOR CUPCAKES:
  • 1 box white cake mix
  • ¾ cup pink champagne (also known as sparkling rose. I used the kind by Chandon Winery, but whatever you prefer will work)
  • ½ cup buttermilk
  • ⅓ cup vegetable or canola oil
  • 3 egg whites
  • FOR FROSTING & GARNISH:
  • ¾ cup butter, softened
  • ½ tsp vanilla extract
  • 3-4 Tbsp heavy cream
  • 3-4 Tbsp pink champagne
  • 4 cups powdered sugar
  • 1-2 drops pink food coloring
  • Fresh raspberries and sprinkles (I used a pink sparkling sugar) for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 16 paper liners; set aside.
  2. Beat the cake mix, champagne, buttermilk, oil, and egg whites together with an electric mixer for 2 minutes or until thoroughly combined. Portion the batter evenly among the muffin tins, filling about ⅔ to ¾ths full.
  3. Bake for approx. 14-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. In the bowl of a stand mixer, cream together the butter and vanilla until whipped, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. In between additions of powdered sugar, add 1 Tablespoon heavy cream and 1 Tablespoon pink champagne and beat well. After the last powdered sugar addition, beat on medium-high speed for 1 minute until fluffy and light. Beat in the food coloring, if using.
  5. Frost or pipe onto cooled cupcakes and top with a fresh raspberry and a sprinkling of sugar and sprinkles, if using. Store airtight in the fridge or at room temperature.
  6. NOTE: if frosting the cupcakes very high like I have in my photos, I suggest doubling the frosting.

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!Fluffy, airy cupcakes topped with a boozy champagne buttercream… there is nothing better than these!

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery! Have a sweet day!

xo, Hayley

Gingerbread Molasses Cake with Chai Whipped Cream

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! Gingerbread is such a wonderful flavor for the season, and this Gingerbread Molasses Cake with Chai Whipped Cream is no exception! Warm, flavorful, aromatic gingerbread spices mixed with molasses in a moist cake topped with chai whipped cream.

Happy (almost) Christmas and Hanukkah, friends!

Are you excited?

I still can’t believe it’s only a few days away. When I was a kid, it’d seem like December 1st through 24th took FOREVER. The days would drag oooonnnn and ooooonnnnn and I would just close my eyes at night and will the days to fly on by so I could tear open my gifts.

Now I’m like, WAIIIIIIITTTT in a dramatic slow-mo voice because the days go by SO FAST. And there’s SO MUCH TO DO, Y’ALL.

For one, my house is a disaster zone and I’m hosting Christmas dinner. Yes, it’s only my grandma and uncles and they will hardly judge me if I didn’t dust on top of my fridge, but I still don’t need them to know we live like heathens.

I tried emailing a reputable cleaning company and they haven’t called or emailed me back. So I’m sitting by my phone and Inbox, checking it obsessively like they’re a boy I have a crush on and I’m waiting for a text. WHERE ARE YOU, CLEANING LADIES?! COME TO ME!

Second, I am up to my eyeballs in book writing and maintaining this here blog, not to mention being a functioning member of society (taking showers, attempting to look like a human, interacting with my three dogs and family members, etc) and I just realized I haven’t even sent out Christmas cards or made cookies for neighbors like I do every single year. And then I started thinking, will my neighbors think I’m mad at them if I don’t bring them cookies this year like I have EVERY YEAR for the past 6 years?! It’s not you, it’s me!

So now I’m just trying to balance it all, all while stuffing my face silly with this Gingerbread Molasses Cake with Chai Whipped Cream. Can we just talk about this chai whipped cream real quick? It’s kinda sorta fabulous and I need it on everything from this point forward. Imagine it on hot chocolate!!! Can you even?!

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! I would have posted this cake recipe sooner, but to be honest, I’d forgotten about it in the midst of trying not to scream my head off/decking the halls/listening to Jingle Bells on repeat, etc. But good thing gingerbread is kind of awesome enough to enjoy all winter, so come January, remember this recipe and make it!

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! *adapted from here

Gingerbread Molasses Cake with Chai Whipped Cream
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Gingerbread Molasses Cake with Chai Whipped Cream is a wonderful wintertime recipe! Moist, fluffy cake flavored with warm, aromatic molasses and gingerbread spices, topped with a spicy whipped cream you'll want to eat straight from the bowl!
Ingredients
  • FOR CAKE:
  • ½ cup (1 stick) butter, softened
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup molasses
  • 2 tsp vanilla extract
  • 1 & ½ cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup milk
  • FOR CHAI WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 tsp cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
  • Pinch ground cloves
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9" springform pan with cooking spray; place a parchment round in the bottom of the pan and spray the parchment. Set aside.
  2. Cream together the butter and brown sugar in the bowl of an electric mixer until creamy, about 1 minute. Beat in the eggs, one at a time, beating well after each addition, followed by the molasses and vanilla.
  3. In a medium bowl, whisk together the flour, spices, baking soda, and salt. Add half of the dry ingredients to the bowl, mixing well. Stream in half of the milk, mixing well to blend in. Add in the remaining dry ingredients, beating well, followed by the rest of the milk, beating to combine.
  4. Spread the batter in the prepared pan and bake for 27-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. To make the chai whipped cream, beat the heavy whipping cream and powdered sugar together on HIGH speed for about 5 minutes or until stiff peaks form. Add in the cinnamon, cardamom, ginger, and cloves and beat until incorporated.
  6. Serve the cake with the chai whipped cream on top!

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! Moist, fluffy, molasses-flavored cake topped with the most delicious and flavorful whipped cream you can imagine. You’ll love this wintry recipe!

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! Have a super sweet day!

xo, Hayley

Gingerbread Banana Bread with Cream Cheese Icing

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! Everyone’s had banana bread, but have you had Gingerbread Banana Bread?! Banana bread meets gingerbread in this awesome hybrid recipe, topped with a luscious cream cheese icing. Dessert or breakfast – why choose?!

Okay, so I’m going to be posting all this week because Christmas is imminent and I want to make sure you guys all have a chance to make these awesome Christmas recipes I keep churning out. So if you were one of those people who prefer one post a week, I’m sorry, but I’m about to overload your ish. #notsorry

SO. You know how some people eat cilantro and all they taste is soap?

I am not that person. I love cilantro. It courses through my veins. It’s my life blood. I would put it on everything savory if I could.

But I, unfortunately, have that genetic defect with ginger.

Whenever ginger is in my mouth’s presence, I instantly taste soap. Or perfume.

I long for the days when I can utilize ginger’s super powers. I have stomach problems regularly, and I know how good ginger is for upset stomachs. Ginger’s good for muscle pain, which I have often since I sit at a desk or am bending down to get pans all day long. Ginger fights cancer like a little ninja root badass. Ginger helps you lose weight, ginger will fight terrorism, ginger will save the world.

Ginger, ginger, ginger! < my Brady Bunch impression of Jan

But all I taste is… soapy perfume. Blech.

But maybe because I’m weird, sometimes I can bypass the perfumey taste if it’s masked with other spices, like in this bread. However, if you love and are BFFs with ginger (show off), you can totally ramp up the ginger flavor. I GET IT, OKAY?

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! For me, however, this bread is just perfect. Just the right amount of spice in one moist, fluffy cake-bread topped with a lusciously smooth cream cheese icing. There is nothing better, I tell you!

Your mouth’s presence is about to be graced with greatness. Are you ready?

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both!

5.0 from 1 reviews
Gingerbread Banana Bread with Cream Cheese Icing
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Gingerbread Banana Bread is fantastic! Moist, tender bread flavored with gingerbread spices and molasses and topped with a smooth & creamy cream cheese icing.
Ingredients
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • ⅓ cup Greek yogurt (I used plain, but vanilla works!)
  • 2 cups mashed bananas
  • 1 tsp vanilla extract
  • ¼ cup molasses
  • 3-4 tsp ground ginger (depending on how spicy you want it)
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • Pinch salt
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 (3.4 oz) box INSTANT dry vanilla pudding mix
  • FOR ICING:
  • 2 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 Tbsp heavy cream
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray. I recommend using a metal or disposable loaf pan as I find glass ones usually cook at different times. If you only have glass, that's okay, but your bread may take less time. Place the pan on a baking sheet and set aside.
  2. In a large bowl, mix together the softened butter and brown sugar with a spatula until combined. Mix in the eggs and yogurt, mixing well. Add in the banana, vanilla and molasses until blended. Mix in the spices, flour, baking soda, and salt until a thick but lumpy batter forms. Fold in the pudding mix (just the dry mix). Batter should be lumpy and do NOT overmix the batter, which leads to tough bread. Just make sure it's just about combined.
  3. Pour the batter into the baking pan and smooth out the top. Bake uncovered for about 40 minutes, then tent the pan with foil and bake for another 25-35 minutes, checking at the 25 minute mark and adding time if needed. Bread will be done when a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the frosting: in a medium bowl, beat together the cream cheese, butter and vanilla extract until smooth. Beat in the heavy cream to combine, then the powdered sugar until a soft, thick icing forms.
  5. Spread the icing on top of the bread and let set, about 10 minutes, before cutting into slices.

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! Spicy & sweet – this bread is loaded with traditional gingerbread flavors like ginger, cloves, cinnamon and molasses – but is mixed with sweet and tropical bananas for a fun twist on a classic breakfast staple! Done up with cream cheese icing, this bread feels more dessert-like and decadent, but hey, a perfectly acceptable breakfast, too.

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! Have a super sweet day!

xo, Hayley

Cranberry Walnut Crumb Cake

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy! If you’re looking for a show-stopping Thanksgiving or Christmas Day brunch item, look no further! This Cranberry Walnut Crumb Cake can be made in advance and offers a tender, moist cake with juicy cranberries and crunchy walnut streusel.

I cannot even believe that Thanksgiving is next week!

How did this happen? Wasn’t my birthday (January 24) a few weeks ago? I could have sworn I was just in Portland a week or so ago (April). And now red and green everything is being shoved in my face and I’m already hearing Taylor Swift renditions of Christmas carols. WAIT UP, WORLD. I’M STILL IN EARLY 2016.

So, I suppose this begs the question: What are you doing for Thanksgiving?

Every year, I beg and kick and scream to make Thanksgiving dinner because there’s something so lovely and Norman Rockwell-y about tying on an apron, chopping veggies for stuffing and basting a glorious bird all day long. Also, I’m a control freak and like to be in charge of how things are prepared. #bossy

But every year, my grandma also kicks and screams about making Thanksgiving dinner, and since she’s a grandma and has seen like, wars and stuff, I usually let her cook the dinner but insist on bringing sides… Coincidentally, all the sides I like to eat. But as usual, she always persists that she wants to make all of it but I draw the line at desserts. My grandma – bless her – is NOT a baker by any means, and ahem, I kinda sorta have a best-selling cookbook about DESSERT so it’s kinda mandatory that I bring dessert.

Even though she still buys a frozen pie. *facepalm* Where’s the wine?

So this year, as usual, I am delegated with the task of making desserts. And of course, since I am a control freak/the world’s most indecisive person, I will make no less than 4 different pies, and probably cookies, brownies/bars, and/or a cake. Because I like having options, okay!?

But since I also don’t have any other kitchen tasks and can make all my desserts ahead of time, I’m going to surprise my family (well, unless they read this) with this Cranberry Walnut Crumb Cake again.

This cake is based off of my Apple Cinnamon Crumb Cake (which you absolutely NEED to make!) but made with bright, zippy cranberries and crunchy walnuts in the inch-thick brown sugar streusel, then topped with a light orange glaze.

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy! It only looks complicated because it’s kinda sorta gorgeous. But I assure you, this couldn’t be simpler: you literally let the pan do the work for you! And the star of the show today is the springform pan. It’s essential for this recipe, but if you don’t have one, a tall-sided 9″ round cake pan should work.

Now get to feasting!

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy!

Cranberry Walnut Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Cranberry Walnut Crumb Cake is so impressive and surprisingly easy to make! A real showstopper for the holidays.
Ingredients
  • FOR CRUMB:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) butter, melted
  • 1 cup chopped walnuts
  • FOR CAKE:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp salt
  • 2 cups fresh cranberries
  • FOR GLAZE:
  • 1 & ½ cups powdered sugar
  • 2 Tbsp orange juice
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" round sprinform pan with cooking spray. Place a 9" parchment round in the bottom of the pan, then grease the parchment. Set aside.
  2. For the cake batter: In the bowl of a stand mixer, cream together the butter and sugar until light, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract and sour cream; beat well. Lastly, add in the flour, baking powder and salt and mix until combined. Fold in the cranberries. Pour the batter into the prepared pan and set aside.
  3. To make the streusel/crumb: In a large bowl, toss together the crumb ingredients until moistened and large crumbs form. Liberally drop crumb mixture over the cake batter, covering it completely. There will seem like a LOT of crumb, but use all of it!
  4. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. Just before serving, whisk together the glaze ingredients until smooth. Drizzle over the cake, then release the cake from the pan and cut into slices.

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy! Juicy, bright cranberries. Crunchy, buttery walnut streusel. Is there anything better?!

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy! Have a super sweet day!

xo, Hayley

Cranberry Orange Pound Cake with Cream Cheese Glaze

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! This Cranberry Orange Pound Cake will be a new favorite this holiday season! Moist, tender and packed with bright & zesty orange and cranberry flavors with a rich orange-flavored cream cheese glaze.

I realized that I have a blatant lack of cranberry recipes on my site.

Sorry to all those cranberry people in the world. I’ve let ya down.

But! I’m changing that as we speak with this fabulous Cranberry Orange Pound Cake recipe. It is kinda sorta special in that it’s studded with little cranberry jewels and sprinkled with orange zest flecks that make it super flavorful.

And it’s great for the holidays, because is there anything more holiday-y than cranberries? I think not.

But can I be kinda honest with you?

Up until making this recipe this week, I had never purchased, nor tasted, a real cranberry before.

I KNOW.

That is because my family grew up on eating that gelatinous can-shaped cranberry loaf and has been pretty loyal to canned cranberries since the dawn of time. One time, I accidentally bought whole berry canned cranberry sauce and they practically revolted. So making homemade orange-scented gingered cranberry sauce from Epicurious? NOT HAPPENING.

First of all, I don’t think my family could handle an exotic cranberry sauce recipe. Adding ginger or miso or whatever? I think the only ‘ginger’ my grandma knows is the one who danced with Fred Astaire.

Second of all, I tried a raw cranberry right out of the bag and… well… cranberries are kinda nasty. It was like, really exceptionally tart and bitter almost. Maybe I used bad cranberries? (Side note: ‘bad cranberries’? What are they, gang members?) Anyway, I was assured by the internet that my bruise meant I had a flesh-eating virus and that cranberries are kinda supposed to taste gross before you add copious amounts of sugar. So, good news!

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! Anyway, this recipe is a cinch to make and is scratch-made, for all you scratch-cooking lovers out there. It’s so moist and fluffy and packed with buttery flavor. The cranberry jewels add a nice pop of color, polka-dotting the pale orange colored cake. And the orange-flavored cream cheese glaze really pulls it all together.

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! Overall, I think this needs to be made in your house. Stat.

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! *adapted slightly from Taste of Home 

5.0 from 1 reviews
Cranberry Orange Pound Cake with Cream Cheese Glaze
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Cranberry Orange Pound Cake with Cream Cheese Glaze is so moist, fluffy and tender, studded with bright and zesty cranberry and orange flavors.
Ingredients
  • FOR CAKE:
  • 1 & ½ cups (3 sticks) butter, softened
  • 2 & ¾ cups sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ⅛ tsp ground nutmeg
  • 1 cup full-fat sour cream
  • Zest of one orange
  • Juice of one orange (about ¼ cup)
  • 2 cups fresh or frozen cranberries (thawed and rinsed if using frozen)
  • FOR CREAM CHEESE GLAZE:
  • 4 oz (1/2 pkg) cream cheese, softened
  • 2 Tbsp orange juice
  • ½ tsp vanilla extract
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally - and I mean liberally! - grease a Bundt pan with cooking spray, preferably the kind with flour in it. Set aside.
  2. In the bowl of a stand mixer, cream the butter and sugar together on medium speed for 5 minutes or until very pale in color and fluffy. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla, flour, baking powder, salt and nutmeg and beat to combine. Lastly, add in the sour cream, orange zest and fresh orange juice; beat to combine. Fold in the cranberries.
  3. Spread the mixture into the prepared Bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool in the pan for about 20 minutes before gently inverting to a wire rack to cool completely.
  4. Once the cake has cooled, make your glaze. In a medium bowl, whip together the cream cheese, orange juice, vanilla and powdered sugar with an electric mixer until smooth, about 1 minute. Drizzle the glaze over the top of the cake.

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! This cake will be such a stunner on any Thanksgiving or Christmas dessert table! You could always sprinkle sugared cranberries or candied orange peels on the top for an even prettier look.

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! Have a super sweet day!

xo, Hayley

The Best Red Velvet Cake with Boiled Frosting

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!This truly is the Best Red Velvet Cake with Boiled Frosting! Moist, soft and fluffy with a vanilla cooked frosting that’s traditional to Southern red velvet cakes, this cake is a must-make!

So I’m done with online dating. It is the worst.

If you met your significant other online, or if your brother’s second cousin’s friend’s sister married a dude from eHarmony, that is AWESOME and congratulations! I do not want to know how many duds you had to weed through before you found The One. Or, at least, Someone For Now.

I have been on four different sites and all have yielded poor, substandard results. I had better hopes of dating the tomatoes that I matched with on OkCupid (I’m serious. I matched with tomatoes) but alas, I thought I was too good for that fruit and moved on, only to be severely disappointed down the line.

So I’m saying it once here and now, and there is nothing you can or will say that will change my mind: I am done with online dating. Like, forever forever, for real for real. I cannot handle one more “hey gorgeous, u wanna chat?” message. I feel like I will actually burst into flames if I am the recipient of one more lousy pick-up line.

If I don’t meet my One in the line at the grocery store, or through mutual friends (once I, ya know, get friends), or reconnect with my One who was once in my high school math class 10 years ago, I suppose I’ll just be alone. And that’s okay. Because it’s just too dang hard to find someone who meets all of my Must-Haves, and I never check off any of the boxes for their Must-Haves, like camping. Dude, why does everyone like camping so much? Is there something about it that I’m missing here, because it seems like literally all you do is get eaten alive by bugs, sleep on the ground and do your business in a hole. Also, I have a forever fear of mountain lions. And being dirty. And eating hot dogs for every meal.

What I’m saying is, if you like camping, go camping every summer, have awesome memories of camping as a kid, and need to camp with someone, I am not your girl. If you enjoy hotels with award-winning spas attached to them, Jacuzzi tubs with lots of bubbly jets and a restaurant with nary a hot dog in sight, hello, I’m single.

Also: I promise I’m not high-maintenance. I barely wear makeup, I take a shower in 10 minutes flat and never ask if I look fat in something because the answer is always ‘yes’. So really, camping just cramps my style.

ANYWAY, can we talk about food, aka, my One True Love?

I used to dislike red velvet cake, if we’re being frank. I thought it was either a really poor chocolate cake or a really bland vanilla cake and just didn’t get the hype for it… until I tried this recipe. No joke.

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!Once I sampled the cake batter, I couldn’t wait to try the finished product. This is chocolaty but not too much so, sweet but not cloying and utterly perfect. And the TEXTURE is INCREDIBLE. Moist, fluffy, soft, everything you want in a cake crumb.

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!And okay, this boiled frosting? I know the term “boiled” conjures up gross images like eggs and hairy potatoes, but I promise y’all, this frosting is where it’s at. It’s the traditional red velvet cake frosting and is incredibly scrumptious. I’ll never frost a cake with cream cheese again.

Even if you’ve found The One, I promise he or she won’t be bothered that you give this cake a try!

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!*adapted from Big Book of Cakes cookbook

5.0 from 1 reviews
The Best Red Velvet Cake with Boiled Frosting
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Red Velvet Cake with Boiled Frosting truly is the BEST red velvet cake I've EVER had - even better than a famous bakery's! Moist, fluffy and tender with supreme chocolate flavor and the vanilla boiled icing tops it off!
Ingredients
  • FOR CAKE:
  • 1 & ½ cups vegetable oil
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1 (1 oz) bottle red food coloring
  • 2 eggs
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 Tbsp cocoa powder
  • 1 & ½ cups sugar
  • 2 & ½ cups all-purpose flour
  • FOR FROSTING:
  • ½ cup all-purpose flour
  • 1 & ½ cups milk
  • 1 & ½ cups sugar
  • 1 & ½ cups butter, softened
  • 1 Tbsp vanilla extract
  • White chocolate curls or shavings for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
  2. In a large bowl, combine all of the cake ingredients with an electric mixer on low speed for about 30 seconds, until just combined. Scrape down the bowl and beat for an additional 2 minutes or until completely combined and smooth. Pour into the pan and smooth out the top.
  3. Bake for approx. 25-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the frosting: In a medium saucepan, mix the flour and the milk with a wire whisk until smooth. Cook over medium heat until mixture becomes very thick, stirring constantly to prevent burning. Remove from the heat and cool for 10-15 minutes.
  5. Meanwhile, in a large bowl, beat the sugar and butter together until light and fluffy. Add in the flour mixture gradually, mixing well after each addition. Beat in the vanilla extract until smooth.
  6. Frost the cake evenly with the frosting. Top with white chocolate curls or shavings, if using. Cover cake and store in the fridge to set for about 2 hours before cutting into slices.

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!Moist, fluffy, tender and soft with that vanilla cooked frosting on top… this cake is HEAVEN!!

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!Have a super sweet day!

xo, Hayley

 

 

Peanut Butter Cup Pumpkin Pie Cake

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

This Peanut Butter Cup Pumpkin Pie Cake is such a fun combination between creamy pumpkin pie and fluffy cake with delightful peanut butter cup flavor!

So if you’re on Facebook, you may have noticed a bunch of videos floating around for Pumpkin Pie Crunch Cake. Essentially, it’s a pumpkin pie base sprinkled with cake mix and melted butter and topped with crunchy pecans.

And it looks fabulous.

All these videos are going crazytown on Facebook right now because it’s fall and everyone’s going bonkers for pumpkin. (I mean, who doesn’t go bonkers for pumpkin?) Plus, the promising idea of pumpkin pie and cake worlds colliding? Simply beautiful.

So I figured I wanted a piece of the pie – er, cake – by making my own version of this infamous cake. Except my version is loaded with peanut butter candy goodness.

I’ll let that ruminate for a sec.

Back with me? Good. Because you’ll want to give this cake a try. If, ya know, you’re bonkers for pumpkin and peanut butter.

Now, before you naysayers come in and say pumpkin and peanut butter don’t go together, I implore you to please give it a try. Trust me, it is good stuff.

So this cake is really a cinch to make and I have a feeling you’ll be making it all fall-long. Well, you should be making it all fall-long, but that’s only because I’m right about everything. Natch.

For the base of the cake, you’ll whisk together some pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice – just like you were making a pie. But instead of pouring it into a pie crust, you pour it into a greased 13×9″ baking pan.

Then you sprinkle the yellow cake mix all over the top of that goodness. Yup, you read it right – just the cake mix. Plain ol’ powdery cake mix. Nothing else, ‘kay? After you sprinkle all that stuff on top, top it with melted butter. Lots of melted butter, preferably. And then you’ll add a handful (or two. or five) of miniature Reese’s Peanut Butter Cups, mini Reese’s Pieces, and peanut butter chips for good measure.

Bake it up and you’ll have this.

And trust me, it’s glorious.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

5.0 from 1 reviews
Peanut Butter Cup Pumpkin Pie Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Peanut Butter Cup Pumpkin Pie Cake: when two dessert staples collide, awesome things happen!
Ingredients
  • 1 (15 oz) can pumpkin puree (just the puree, NOT the pie filling)
  • 1 (12 oz) can evaporated milk
  • 2 tsp pumpkin pie spice
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 box yellow cake mix (just the dry powder mix)
  • 1 cup (2 sticks) melted butter
  • 2 cups chopped Reese's Peanut Butter Mini Cups
  • ¾ cup miniature Reese's Pieces candies
  • ¾ cup peanut butter chips
  • Whipped cream and additional Reese's Pieces candies for garnishing, if desired
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, sugar, eggs and vanilla with a whisk until smooth. Pour into the prepared pan. Top with the dry yellow cake mix, sprinkling evenly over and entirely covering the top of the pumpkin pie layer. Drizzle the yellow cake mix layer with the melted butter. Top with scattered handfuls of the mini chopped peanut butter cups, miniature Reese's Pieces, and peanut butter chips.
  3. Bake uncovered for approximately 50-55 minutes or until the center is mostly set - it may wiggle slightly but you do not want to overbake it. Cool it completely, then refrigerate for at least 2 hours to set before cutting into slices. Just before serving, garnish with whipped cream and additional Reese's Pieces candies, if desired.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Sweet, spicy and packed with peanut butter cup goodness! You won’t find another awesome cake mash-up like this!

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Have a super sweet day!

xo, Hayley

 

Toffee Poke Cake

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! If you love the brown sugar-y, caramelized flavors of toffee, you will definitely love this Toffee Poke Cake! Rich, gooey and loaded with caramel & toffee flavors.

I’m gonna be short & sweet here: this cake is the stuff of dreams.

Well, if you dream about sugar, chocolate, caramel, toffee, and all things dessert like I do. (Seriously. This is why I have insomnia. If I’m not stressing about money, I’m thinking – no, obsessing – over dessert ideas. At 2am. Thanks, brain).

And it’s SO easy. You just whip up your cake batter, bake it up, then poke holes all over the top. Once it’s nice and holey, pour over sweetened condensed milk and caramel sauce. Yeah, we’re double-fisting this one. You’re welcome.

The worst part about this cake is that you’ve gotta let it marinate for a hot minute (well, more like a hot 6-8 hours) in the fridge. For this reason, I like baking this cake the night before I need it so all those flavors can get absorbed and friendly and fabulous together. Once it’s all melded together, spread on some Cool Whip (or fresh whipped cream if that’s your jam) and sprinkle on some toffee bits, natch. Lastly: a healthy (and by healthy, I mean unhealthy) drizzle of caramel sauce.

GIIIIIIIRRRRRL. This is serious.

Seriously delicious.

I’ll stop now.

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert!

5.0 from 1 reviews
Toffee Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Toffee Poke Cake is FABULOUS. Smooth, silky and gooey with a warm, rich brown sugary toffee flavor. SO SIMPLE, too!
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 (3.9 oz) pkg instant dry chocolate pudding mix
  • 1 jar caramel sauce
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 cup toffee bits
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the batter into the prepared baking pan and bake for approx. 23-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 20 minutes.
  3. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Drizzle on ¾ of the jar of caramel sauce and the entire can of the sweetened condensed milk. It may seem like a lot, but the cake absorbs a lot of this. Cover the cake with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
  4. An hour before serving, spread on the Cool Whip in an even layer and sprinkle on the toffee bits. Drizzle with the leftover remaining ¼ jar of caramel. Refrigerate uncovered for an hour to set, before cutting into squares to serve.

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! I love the delicious crunch of the toffee and the sweet, buttery ribbons of golden caramel in contrast of the rich chocolate cake. This recipe is going to be a family favorite for sure!

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! Have a super sweet day!

xo, Hayley

 

Best Brown Sugar Cake with Caramel Sauce

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy! Move over, white sugar pound cakes. This Brown Sugar Cake with Caramel Sauce is the best new thing to happen to cakes!

Tuesday I had a fit.

It was the first fit I’ve had in awhile, which is surprising since my emotions go from 1 to 1000 in about .2 seconds. In other words, I cry at that damn Amazon Prime commercial with the Golden Retriever who feels left out. It’s the LOOK IN HIS EYES, YOU GUYS. That sadness in his eyes penetrates my soul to the deepest level and makes me teary every. single. time. And sometimes, even like, arthritis medication commercials make me weepy, because I think of my poor little grandpa limping along in his cowboy boots and taking Xeljanz with his nightly ice cream. GOSH DARNIT, WHO’S CUTTING ONIONS IN HERE?

Anyway, I had a fit because I made this BuzzFeed/Tasty/Tip Hero-style video of my most popular recipe, my Chocolate Chip Cookie Dough Brownie Bombs. I uploaded it to my The Domestic Rebel Facebook page and it started taking off. You guys were sharing it, liking it and commenting on it like crazy which elated me. I was over the moon watching my little video take off and grow up into the world when suddenly, it straight up disappeared from my Facebook page.

It was still under the “Videos” tab on my page, but it was no longer pinned to the top of my newsfeed where it was prominently displayed for hours and hours. I worried that people wouldn’t see it under the Videos tab and therefore, the video would die a lonely death.

There was no reason why Facebook should remove the video. The music wasn’t copyrighted, it was my recipe, everything was kosher-cool. It literally just vanished.

So I spent the good part of the evening sobbing because I had worked so hard for this video to hopefully go viral, only to have it pack its bags and get kicked off Facebook without so much as a goodbye letter.

My parents and sister were both horrified to see me literally bawling my eyes out over Facebook drama, but what they may not fully understand is: Facebook is basically an extension of this blog. I have almost 44,000 Facebook fans, and those fans look forward to my recipe posts and videos every day. When they see a video or post they like, they oftentimes click on the link which takes them here, which in turn is how I get paid. The fact that my video – my money-maker, so to speak – straight up went MIA was devastating to me because that could have been excellent traffic to my blog.

… which is what I tried explaining to them while hysterically sobbing. Except it came out all warbly and jumbled because I’m a gasp-crier and it’s ugly. “Li-fe i-s ssso unn-fa-iiir.” Like, if you think the Kim Kardashian crying meme is bad, you have not seen me. I literally look like an underground troll emerged from my body and took over. If I ever get married and my husband has to see me cry, bless his heart for staying with me.

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy! ANYWAY, I definitely soothed myself with this Brown Sugar Cake. It’s probably one of my new favorites because it’s so unapologetically buttery, brown sugary and delicious. I drizzled on caramel sauce to the final cake, just to ramp up that brown sugar flavor, but you could always leave it off as the cake is plenty sweet.

But why would you deprive a cake of caramel? You monster.

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy! *adapted from All Recipes

5.0 from 1 reviews
Best Brown Sugar Cake with Caramel Sauce
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Brown Sugar Pound Cake is my new favorite! Buttery, moist and tender, it tastes just like rich golden brown sugar and is topped with a silky caramel sauce.
Ingredients
  • 2 cups brown sugar (light or dark; I used dark)
  • 1 cup white sugar
  • 3 sticks butter, softened
  • 5 eggs
  • 1 Tbsp vanilla extract
  • 1 cup whole milk
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • Powdered sugar and caramel sauce for garnishing, optional but recommended
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a bundt pan with the flour cooking spray. And I mean liberally - you literally cannot add enough cooking spray. Make sure it's the kind with flour in it for the easiest release of the cake.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar until fluffy, about 3 minutes. Add in the eggs, one at a time, beating just until incorporated, followed by the vanilla and baking powder.
  3. Alternate adding the flour and milk gradually to the cake mixture, ending with the milk. The batter will be thick.
  4. Bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Allow to cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
  5. Just before serving, garnish with a dusting of powdered sugar and your favorite caramel sauce.

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy! Golden, buttery, tender and moist with ample brown sugar flavor, this will be your new favorite Brown Sugar Cake recipe!

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy!

Want more brown sugar? Check out these recipes!

This Homemade Quick & Easy Salted Caramel Sauce is to die for! Rich, creamy, sweet and buttery, it comes together in minutes and is totally foolproof!The Best Salted Caramel Sauce – make this and use it to drizzle over the top of the cake!

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe!Brown Butter Espresso M&M Blondies

These Triple Chip Blondies are the BEST! Buttery, chewy, gooey and loaded with butterscotch, peanut butter and chocolate chips, they're sure to please everyone's taste buds!Triple Chip Blondies

Have a super sweet day!

xo, Hayley

 

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