Chocolate Ice Cream Cake with Cake Batter Whipped Cream

Yesterday was my Dad’s birthday. Happy Birthday Dad! It’s been awhile since I have been home to celebrate his birthday with him. However, it never fails that my dad makes himself an ice cream cake for his birthday. This is sort of our family tradition when it comes to birthdays. I decided I would make a mini ice cream cake with cake batter whipped cream frosting for his birthday. Don’t worry dad, we ate the whole thing!

Ice cream cakes are pretty easy to put together, and I mean really, what goes better with cake than ice cream? My favorite flavors are grasshopper pie (editor’s note: I don’t know what that is) ice cream with chocolate cake. There are so many flavor combinations with the ice cream cake, which is why it is one of my favorite cakes! If I wanted some serious calories, I would choose Ben and Jerry’s Oatmeal Cookie Chunk ice cream, that is my jam! Continue reading

Grandma’s Classic Pound Cake with Champagne Glaze

Pound cake

Ugh, moving is such a pain and it’s never easy! I have moved so many times, I could be a professional. That’s why we need things like Pound Cake with Champagne Glaze in our lives.  Last week I received an email from Roxana from Roxana’s Home Baking inviting me to attend a virtual housewarming party for Ashton of the Something Swanky blog. Ashton moved into a new house this week and since we can’t be there in person, we are throwing her a virtual housewarming party!  Welcome to your new home, Ashton!

Although I have never met Ashton in person, I am a huge fan of hers (blog stalker). Besides creating amazing desserts (I swear by her poke cake recipes), Ashton provides her readers with extremely helpful and easy to follow design tutorials. I have learned so much from her already; I am hoping to get the chance to meet her in person someday!

To welcome Ashton to her new house, I made my grandmother’s classic pound cake with a champagne glaze. After all, champagne is the best way to celebrate, right?! My mom raves about this pound cake and now I know why. It’s dense and full of vanilla flavor. My Grandmother always baked with margarine, so I figured she must have done that for a reason. My mom says it’s “the best pound cake she has ever had.”

Pound cake

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Thin Mint Cookie Mini Cakes

Thin mint frosting

Calling all cookie lovers! When I was a little girl, I joined the Girl Scouts as a Brownie Scout and participated until I was in fifth grade. I always loved selling cookies, but in my town, we would sell door to door to our neighbors. It is quite the opposite in California, so I learned after my first year here that I had to find where the Girl Scouts would be selling cookies. I gotta have myself some Thin Mints!

I wanted to try something different with my Thin Mints this year, and since I am a major fan of frosting, I thought this would be a no brainer. I am absolutely in love with these, because the combination of the cake and the frosting reminds me of mint chip ice cream; which is my all time favorite ice cream.

Thin Mint frosting

 I used my go-to chocolate cake recipe from the Cake Mix Doctor and baked it in a 9×13” pan. You can plan this out ahead of time by deciding what size cakes you are going to make to see how many you will get out of your pan. My recipe makes 12 mini cakes.

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Gluten-Free Carrot Cake for National Carrot Cake Day!

Sunday February 3rd is a big day. If you are enthusiastic about football, I suppose you will watching the Super Bowl, drinking beer and pigging out on salty foods. If you are not interested in football, you might be indulging your sweet tooth, because it’s National Carrot Cake Day! I am making an delicate crumbed gluten-free carrot cake with a creamy vanilla cream cheese frosting.

Let me give you a little background story here. A good friend of mine is getting married in Mammoth this summer and she asked me to make cupcakes for her wedding. I delightfully agreed. I have an awesome carrot cake recipe that we have been making since I was a kid, and now I wanted to try a gluten-free version (the bride is gluten-free). The results were amazing and I never thought I could make a gluten-free carrot cake taste so moist. You would never guess it was gluten-free unless I told you!

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Rachel’s Rum Cake

I have a friend, her name is Rachel. She likes shark week, fashion, wine and cupcakes. She will drive 45 minutes to meet you, share some cupcakes and swap stories. She also makes a killer rum cake. I bugged her until she gave me her recipe, and with her permission, I am sharing it with you today.

When I asked Rachel where she got her recipe, she said, “I basically took a yellow bundt cake recipe and added Captain Morgans; in other words, I just winged it”.  Well Rach, job well done! This is one of my most requested cakes and a personal favorite.

You will love this recipe because it is buttery and smooth like a pound cake but without the overwhelming rum taste that most rum cakes have. It is best served cold, as it enhances the flavors while maintaining the moisture.

This recipe only requires 1 bowl, 1 pot and 1 measuring cup, so the clean up is pretty easy too!

Necessities

Rachel’s Rum cake

1 Box yellow cake mix (I prefer Betty Crocker Super Moist)

1 Box Vanilla instant pudding (6.5 oz serving)

1/2 C Vegetable oil

1/2 C Cold water

4 Large eggs

1/2 C Spiced rum (Captain Morgans or something similar)

See below for Rum Glaze.

  • Preheat oven to 350°F
  • Combine all ingredients in a large bowl and mix together until well combined and smooth.

No stand mixer needed

  • Generously grease and flour a bundt pan. This step is especially important to do with a bundt pan, because if the edges of the pan are not straight, you won’t be able to run your knife around the edge to help loosen it.

  • Bake for 40-45 minutes. Rachel’s originally recipe called for 60 minutes of baking time, but I have never had to cook mine for that long.
  • Note the recipe calls for 6.5 cup serving size pudding, which is the larger size of instant pudding. I have baked this cake several times using the standard 4 1/2 cup serving package and the end results are just as delicious, so don’t stress.

Rum Glaze

½ C Butter

1/4 C Water

1 C Granulated sugar

1/2 C Spiced rum (Captain Morgans or something similar)

  • Melt butter over medium heat in sauce pan.
  • Stir in water and sugar, bring to a boil and boil for 5 minutes on medium high while stirring constantly. Mixture will become bubbly and thick.
  • Remove from heat and stir in rum, continue to mix till smooth.

Let it bubble

 

  • Once the cake is done (and while still warm), leave it in the pan and poke holes on the bottom so the glaze can absorb into the cake. Drizzle over the top and continue till done.

Pour the glaze and let is soak!

  • Remove after 30 minutes- 1 hour. Careful not to let it sit for too long. For instance, if you leave overnight, it will become very difficult to to remove from the pan. I have had a few cakes fall apart when trying to remove them.

Generally, I am making this cake for others. So I always like to sneak some batter into my mini bundt pan to make one for myself. I mean, I need to test my work right?

Dig in!

Dust some powdered sugar on top right before serving. This is sure to be a crowd pleaser. My next mission is to turn this into a cupcake, which should be a piece of cake. Enjoy!