My Favorite Baking Recipes

So it's Wednesday and it has been raining all day.  Since I don't have to bake, cook, or take Addison to any activities today, today will be a card making lazy day.  But before I start making cards I thought I would start my Wednesday's Favorite Things.  I thought baking recipes would be good since people ask me for recipes on frosting and cakes.  It's hard to pick out my favorite but JT, Addison and I discussed it and we have decided on these.

Favorite cake:

The Neapolitan Cake - yes it was that good, JT and Addison are still talking about it. The bad thing is it's a lot of work. You have to make 3 different flavor cakes, strawberry jam, and frosting.  Because of this cake I have found my 3 favorite cake recipes.  I use them for everything now from cupcakes to whoopie cakes to just cakes.  

So here are my 3 favorite cake recipes:

Strawberry Cake 

2 cups white sugar
1 (3oz) package of strawberry gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries (or you could use unsweetened and add a tablespoon of white sugar)


1. Prepare two 9″ round pans (butter and flour, or parchment lined).
2. In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each. Mix vanilla and milk together. Combine and whisk dry ingredients, adding to creamed mixture and alternating with milk/vanilla until just combined. Blend in strawberry puree. Pour into prepared pans.
3. Bake in 350 F for about 25 minutes, or until inserted toothpick comes out clean. Allow cakes to cool in pans on wire rack for 20 minutes, then inverting onto wire rack to finish cooling.

From Sweetapolita

Rich and Dark Chocolate Cake

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract


Preheat oven to 350 F. Prepare 3 x 8" cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

From Sweetapolita

Snow White Vanilla Cake

1/2 cup butter
2 cups white sugar
3 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 1/2 cups ice water
1 teaspoon vanilla
1/2 teaspoon almond extract
4 egg whites beaten stiff


Add sugar to the butter and beat until light. Sift dry ingredients and add alternately with ice water and flavourings, beating thoroughly after each addition. Fold in the beaten egg whites. Pour into greased layer pans and bake at 350 degrees for about 30 minutes. Cover with Angel Feather Icing and be tactful about the number of candles.

From Sweetapolita

My favorite out of these three are a toss between the chocolate cake and the strawberry cake.  I used to use the Hershey's recipe for a Moist Chocolate Cake that Katy sent me but now I use this one.  I believe the cup of coffee makes it so good.  The strawberry cake is so good because of the strawberry gelatin, I have used other recipes with just strawberries.  The gelatin makes it so strawberry.

Now my favorite icing:

Swiss Meringue Buttercream 

5 large egg whites (30g each--total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt


Wipe the bowl of an electric mixer with vinegar on paper towel, to remove any trace of grease. Add egg whites and sugar,  and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  Add vanilla and salt, mix well. Can also add fruit purees, extracts, or other flavourings.

Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

Can freeze for up to 6-8 weeks.

From Sweetapolita

Malted Belgian Chocolate Frosting

1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners' or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine or malt powder
8 oz (250 g) Callebaut (or other premium brand) bittersweet chocolate chips, or chopped, and melted
1/2 cup whipping (35% fat) cream


In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.

From Sweetapolita

My Favorite Chocolate Cream Cheese Frosting Recipe


8 Oz cream cheese, room temperature
1/4 C unsalted butter, room temperature
4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 C cocoa powder


Mix cream cheese and butter until smooth and creamy.
Mix in powdered sugar, one cup at a time.
Mix in cocoa powder.


Vanilla Bean Buttercream Frosting Recipe


1 1/2 C confectioners' sugar (add more until it reaches your preferred consistency)
1/2 C unsalted butter (room temperature)
2 teaspoons vanilla bean paste (add more to taste)
1 tablespoon milk


Mix together sugar and butter until they are blended and creamy. Add vanilla bean paste and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.


The Swiss Meringue Buttercream requires some work but it is so silky and smooth.  It is not a thick frosting neither is the Malted Belgian Chocolate.  I like silky frosting when I'm decorating cupcakes.  It has hard to pipe when the frosting is too thick.  The Chocolate Cream Cheese frosting is just really yummy.  It can be too stiff for cupcakes but I just had milk or heavy whipping cream to get it thinner.  The Vanilla Beam Buttercream Frosting taste like Vanilla Ice Cream it's think like the Chocolate Cream Cheese but you can thin it down. 

So here are my favorite baking recipes.  They are my go to recipes when I am baking for the family or for someone special.  I would say try the different icing to see what you like.  They are a mix between creamy to light and fluffy.  

Well off to makes some cards.  I hope you enjoyed the Wednesday's Favorite Things.
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