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strawberry cakes

12 ounces frozen sliced strawberries in syrup, thawed

1 cup butter, softened

1 1/2 cups sugar

4 eggs

2 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons vanilla extract

paper baking cups

Heat oven to 350F.

Process strawberries and syrup in a blender until smooth and pureed.

Beat butter and sugar at medium speed with an electric mixer in a large bowl until creamy. Add 1 1/2 cups strawberry puree, beat 1 minute. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, baking soda and salt, add to butter mixture, beating until blended. Stir in vanilla extract.

Place paper baking cups in muffin pans, spoon batter into cups, filling two-thirds full.

Bake for 12 to 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans to wire racks and cool completely.


1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

2 (16-ounce) packages powdered sugar

1/4 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes, or until creamy.


Recipe adapted from Big Book Of Cupcakes, 2011



chocolate sheet cake


2 cups flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1 cup unsalted butter

5 tablespoons unsweetened cocoa powder

1/2 cup buttermilk

2 eggs, lightly beaten

1 teaspoon vanilla extract


5 tablespoons whole milk

5 tablespoons unsweetened cocoa powder

1/2 cup unsalted butter

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

Heat oven to 350F. Coat a 15-inch-by-10-inch baking pan with cooking spray.

Whisk together flour, sugar, baking soda and salt in a large bowl.

In a saucepan, combine water, butter and cocoa powder. Bring to a boil over medium heat, whisking. Let cool slightly. Pour over flour mixture and stir well. Add buttermilk, eggs and vanilla, stirring well.

Pour batter into prepared pan. Bake for 20 to 25 minutes, until a wooden pick inserted near the center comes out clean.

To prepare icing, combine milk and cocoa powder in a saucepan. Cook over medium-high heat, whisking, until thick. Remove from heat. Add butter and stir until melted. Whisk in powdered sugar and vanilla.

Let cake cool 5 minutes, then spread warm icing over top.



6 egg pound cake

1 1/2 cups butter

6 eggs

3 cups flour

2 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

3/4 cup milk

Grease and flour a Bundt pan. Do not preheat oven.

In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into prepared pan. (note: there was enough batter for two cakes)

Place cake into cold oven. Set temperature to 350F and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Top with confectioners sugar or glaze.


Recipe adapted from allrecipes