blueberry bourbon basil whipped cream frosting

dscf3016Longest blog post title ever, but there’s not really a simpler description for this cake I made for Rose’s birthday this year. Which obviously dates this post to basically two months delayed, but um, better late than never? This was definitely one of my best cakes of the year. Look at that beautiful lavender color of the frosting – so pretty! And I swear it was tasty to boot, we have witnesses.
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cream cheese frosting

You need:
1 small bowl
Small whisk

Cream together 1/4 c unsalted butter and 8 oz cream cheese, both fully softened (in the microwave if needed). Stir in 1 tsp vanilla extract. Whisk in about 1 c powdered sugar, 2 Tbsp at a time until the frosting reaches your desired sweetness level and consistency. Note here that the frosting will get a tiny bit thicker as it cools. I used about 1 cup of powdered sugar and about only 1 out of 8 taste testers thought it was too sweet.

black velvet cake

DSCF1848I was telling my coworker about how red velvet cake is really just chocolate cake plus a bottle of red food coloring, and he said, “You know, the real reason why people go crazy over red velvet cake is the cream cheese frosting.” And I said, “Well then, why don’t I just make a normal chocolate cake with cream cheese frosting? Ok, I’ll do it.” And thus, black velvet cake is born. 6/21: This post has been updated to be assembly instructions instead of baking instructions 😉

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moistest chocolate cake

DSC_6619This is the only chocolate cake recipe you will ever need for the rest of your life. It’s perfect.

Single bowl recipe. Super chocolatey. Stays fresh for multiple days. Not that you’ll need that last trait because this cake will get eaten up so quickly, if not by yourself and your friends/family, then by ME. Goddamn I love this recipe. Ugh. Don’t be fooled by that cupcake photo above – this cake recipe cares not for the shape of its end result. Frosted or not, cupcakes, layer cakes, loaves, ice cream cakes (!)… great in all forms.
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