Glazed Chocolate Cake Donuts

My kids haven’t had a snow day in a couple of years, but today we had our second snow day of the season. We were very happy for the break from reality. 🙂 Everyone slept in this morning and then my daughter made this special breakfast. ❤

These baked donuts were quite a treat- I had to post them right away. The recipe was adapted from bunsinmyoven.com. They were very light, tender, and moist. The batter would also be great to bake in mini-bundt pans. Next time!

I’m looking forward to another indulgent breakfast tomorrow morning… We just found out that my kids have another snow day! 🙂

Yield: 12 mini donuts

For the Donuts:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup mini chocolate chips
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 6 tablespoons sour cream or Greek yogurt
  • 1/4 cup milk (preferably whole milk)
  • 1/4 cup vegetable oil

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1/4 cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • pinch of coarse salt

To Make the Donuts:

  1. Preheat oven to 375 degrees, preferably on convection. Coat two mini-donut pans with cooking oil spray.
  2. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Whisk in the mini chocolate chips.
  4. In a small bowl, using a hand-held mixer, beat together the vanilla, egg, sour cream, milk, and oil.
  5. Stir the wet ingredients into the dry until just combined.
  6. Using a small cookie scoop or spoon, distribute the dough into two greased mini-donut pans.
  7. Bake for 7 to 9 minutes or until the tops spring back when you touch them and a toothpick inserted into the center comes out with only a few moist crumbs.
  8. Let the donuts cool in the pan for 5 minutes before inverting onto a wire rack.
  9. Let the donuts cool completely before glazing.
To Make the Glaze:
  1. Place a piece of plastic wrap, parchment paper, wax paper, or newspaper under a wire rack to catch drips of glaze.
  2. In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
  3. Dunk the donuts in the glaze to fully coat and place on the wire rack to set, about 5 minutes.

Maple Layer Cake with Maple-Vanilla Buttercream

This maple variation of the “All-Occasion Downy Yellow Butter Cake” from the famed Cake Bible by Rose Levy Beranbaum may quite possibly be the best cake I’ve ever made. My son chose it to celebrate his 16th birthday. 🙂 His favorite flavor profile usually incorporates vanilla and/or cream soda so this maple cake was a definitely a good choice.

I adapted the recipe to bake the cake in 8-inch cake pans. I also used fine sea salt and substituted vanilla extract for maple extract. It was very moist and rich. Fabulous.

I served this cake after an indulgent meal made to order for my birthday boy. He requested penne alla vodka, chicken parmesan, garlic bread, and Caesar salad. No one argued- all family favorites. 🙂

Yield: One 8-inch layer cake, about 12 to 14 servings

For the Cake: (all ingredients at room temperature)

  • 6 large egg yolks (3.5 fl oz/4 oz/112 g)
  • 1 liquid cup (8.5 oz/242 g) milk (I used 2% milk)
  • 2 1/4 tsp (9 g) pure vanilla extract (can substitute 3/4 tsp vanilla extract + 1 tsp maple extract)
  • 300 g (3 cups/10.5 oz) cake flour, sifted
  • 300 g (2 cups/10.5 oz) maple sugar, sifted (from Whole Foods)
  • 19.5 g (1 T + 1 tsp) baking powder
  • 5 g (3/4 tsp) fine sea salt
  • 12 T (6 oz/170 g) unsalted butter, softened

  1. Butter two 8-inch (2-in deep) cake pans. Line the bottoms with parchment paper and butter the paper. Dust bottom and sides with flour, tap out excess. Set aside. (The layers can alternatively be baked in 9-inch cake pans that are 1 1/2-in deep.)
  2. Position an oven rack in the center position. Preheat the oven to 350 degrees, preferably on convection.
  3. In a medium bowl, lightly combine the yolks, 1/4 cup of the milk, and vanilla. (I used a 2 cup measuring cup.)
  4. In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients and mix on low-speed for 30 seconds to blend.
  5. Add the butter and remaining 3/4 cup milk. Mix on low-speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
  6. Gradually add the egg-milk mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
  7. Scrape the batter into the prepared cake pans. (I weigh them to distribute the batter evenly.) The pans should be about 1/2 full.
  8. Bake 25 to 35 minutes, or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. (I baked mine for 27 minutes.) *The cakes should start to shrink from the sides of the pans only after removal from the oven.
  9. Let the cakes cool in the pans on racks for 10 minutes.
  10. Loosen the sides with a small metal spatula and invert onto wire racks. To prevent splitting, reinvert so that the tops are up. Let cool completely before frosting or storing.

Note: The unfrosted layers can be wrapped tightly and stored for 2 days at room temperature, 5 days refrigerated, and 2 months frozen. The frosted cake should be stored in the refrigerator.

For the Neoclassic Maple-Vanilla Buttercream: (all ingredients at room temperature)

Yield: 4 cups, enough to fill and frost two 8-inch layers

  • 6 large egg yolks (3.5 fl oz/4 oz/112 g)
  • 150 g (3/4 cup/5.25 oz) granulated sugar
  • 164 g (1/2 liquid cup/5.75 oz) pure maple syrup
  • 1 pound (4 sticks/2 cups/454 g) unsalted butter, softened and cut into tablespoons
  • 2 tsp pure vanilla extract or maple extract
  1. Grease a 1-cup heatproof measuring cup. Set aside.
  2. Place the egg yolks in a medium bowl. (I used a stainless steel bowl.) Using a hand mixer, beat the egg yolks until light in color.
  3. Combine the sugar and maple syrup in a small saucepan. Heat, stirring constantly, until the sugar dissolves and the syrup comes to a full rolling boil. (The entire surface will be covered with large bubbles- see note.) Immediately transfer the syrup to the prepared glass measuring cup to stop the cooking.
  4. Using a hand mixer, beat the syrup into the egg yolks in a steady stream. Don’t allow the syrup to fall on the beaters. Use a rubber scraper to remove any syrup remaining in the measuring cup.
  5. Continue beating until the mixture is completely cool.
  6. Gradually beat in the butter. (I incorporated 1 stick at a time.)
  7. Beat in the vanilla extract.
  8. Use immediately, or store in an airtight bowl in the refrigerator. (If stored, bring to room temperature before using.)

Note: The syrup must come to a rolling boil or the finished buttercream will be too thin.

Caramel Apple Dapple Cake

I love a quick cake. I have made this one on a couple of occasions! It is a wonderful seasonal treat. Apparently, it is named a “dapple” cake because the apple chunks create a rippled effect on the surface of the cake where the glaze can settle. The coffee in the batter balances the sweetness and gives it a beautiful brown color.

This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the ingredients and used heavy cream in the glaze. We ate it for dessert but it could also be served as a coffee cake. Super moist and yummy.

Yield: One 9×13 cake, about 12 to 15 servings

For the Cake:

  • nonstick cooking for pan
  • 320 g (2 1/2 cups) unbleached all-purpose, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 150 g (3/4 cup) granulated sugar
  • 170 g (3/4 cup) firmly packed light brown sugar
  • 2 tsp pure vanilla extract
  • 1/4 cup (4 T, 57 g) canola or vegetable oil
  • 2 large eggs, cold
  • 3/4 cup (170 g) lukewarm brewed coffee
  • 4 cups peeled, cored, and chopped Honeycrisp apples (cut into 1/2-inch/1.25 cm pieces)(I used 2 very large apples)

For the Glaze:

  • 170 g (3/4 cup) firmly packed light brown sugar
  • 4 T (57 g) unsalted butter, cut into small pieces
  • 1/4 cup (57 g) whole milk or heavy cream
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract

To Make the Cake:

  1. Position a rack in the center of the oven and preheat to 350 degrees (180 C), preferably on convection.
  2. Spray a 9×13-inch light-colored metal baking pan with nonstick cooking spray and line it with parchment paper. (I use binder clips to hold the parchment overhang in place to prevent it from falling onto the surface of the cake.)
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
  5. Add the granulated and brown sugars and vanilla; beat until light and fluffy, about 3 minutes.
  6. Reduce the speed to medium-low and slowly stream in the oil until well blended.
  7. One at a time, beat in the eggs.
  8. On low-speed, spoon in half of the flour mixture.
  9. Slowly pour in the coffee.
  10. Stir in the remaining flour until the batter is smooth.
  11. Fold in the apples by hand.
  12. Scrape the batter into the prepared pan and smooth evenly.
  13. Bake until the cake is deeply golden all over, begins to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. (I baked mine for 40 minutes but may check it even earlier next time.)
  14. Let cool slightly in the pan set on a wire rack.

To Make the Glaze:

  1. In a 1 to 1 1/2-quart (1 to 1.4 L) saucepan over high heat, combine the brown sugar, butter, milk, and salt.
  2. Bring to a full rolling boil, stirring often, and boil until you can see it has thickened slightly, 2 to 3 minutes depending on your pan.
  3. Remove the pan from the heat and stir in the vanilla. (I forgot to do this every time- by accident, of course :/ )
  4. Let the glaze cool just until it stops bubbling.
  5. Pour the hot glaze over the still-warm cake. Working quickly, use a spatula to spread the glaze so thinly and evenly that it covers the entire the surface of the cake.
  6. Let the cake cool completely, uncovered, on the rack.

Note: Leftover cake can be stored loosely covered at room temperature for up to 3 days.

Wave Birthday Cake (Yellow Cake with Vanilla Cream Cheese Frosting & Vanilla Oreo Filling)

One of the few things that my daughter loves as much as her birthday is the beach. That being said, she naturally chose a “wave” theme for her celebratory 14th birthday cake this year. 🙂

The cake recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King. The vanilla cream cheese frosting recipe was adapted from various sources. It was incredibly moist and absolutely delicious.

Similar to my husband, my daughter requests a similar birthday dinner annually, calzones. 🙂 This year we started the day with pumpkin doughnut muffins instead of crumb cake though! Her traditional birthday number cookies were orange inspired by monarch butterflies- another love.

For the Yellow Cake:

Yield: Makes one 9-inch 2-layer cake

  • 2 1/2 cups all-purpose flour, plus more for dusting the pan
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp coarse salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 eggs, separated
  • 1 tsp vanilla extract
  • 1 cup (245g/8.6 oz) sour cream
  • vanilla cream cheese frosting, recipe below
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Grease two 9-inch round cake pans, line with parchment paper and grease the parchment. Dust with flour and shake out the excess.
  3. In a large bowl, sift together flour, baking soda, baking powder, and salt.
  4. In another large bowl, cream butter and sugar with an electric mixer until light and fluffy.
  5. Add egg yolks one at a time, mixing well after each addition.
  6. Beat in vanilla.
  7. Add dry ingredients alternately with the sour cream, ending with the dry ingredients.
  8. In a separate bowl, beat egg whites until stiff.
  9. Fold egg whites into cake batter, and pour into the prepared pans. (I weigh the pans to evenly distribute the batter.)
  10. Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean.
  11. Remove pans to a wire rack. Cool 10 minutes before removing cake from pans; finish cooling on a rack (parchment paper side down).

For the Vanilla Cream Cheese Frosting and Oreo Filling:

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 6 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 7 vanilla Oreos, crushed in a food processor, plus more for the decorative “sand”
  • blue gel food coloring
  1. Place cream cheese and butter in the bowl of a stand mixer.
  2. Beat until light and fluffy, about 2 minutes.
  3. Add sugar and vanilla. Beat, on low-speed to combine.
  4. If too soft, chill until slightly stiff, about 10 minutes, before using.
  5. Meanwhile, place one of the cake layers on a serving platter or cake stand.
  6. Remove 1 1/4 cup of frosting for the Oreo filling and place in separate bowl.
  7. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread over the top of the first layer of cake.
  8. Place the second layer, inverted, on top.
  9. Tint the remaining frosting pale blue with food coloring, mixing well.
  10. Cover cake with a crumb coat and chill briefly, if necessary before continuing.
  11. Using an offset spatula, ice the sides of the cake with the pale blue frosting. (I used a relatively thin coat.) Reserve 1/4 cup of the pale blue frosting if needed for touchups.
  12. Tint the remaining frosting deeper “ocean blue.” Place in a pastry bag fitted with an open star piping tip.
  13. Then, starting at the bottom of the cake, pipe “waves” of varying sizes. Fill in beneath the upper border.
  14. Pipe “waves” of varying sizes on the top of the cake. Fill in beneath the upper border.
  15. Crush additional vanilla Oreos in a food processor. Sprinkle in the center of the cake and around the outer edge of the serving platter for the decorative “sand.”
  16. Chill prior to serving and store any leftover cake in the refrigerator.

Sour Cream Maple Cake with Maple Buttercream Frosting

We have enjoyed this wonderful “snack” cake on a couple of occasions this fall. It is dangerously easy to make and was incredibly moist and very tasty. I forgot to drizzle the top with maple syrup on both occasions. Not necessary!

The recipe was adapted from Bake from Scratch magazine, via the Washington Post. The frosting is a little bit salty- which we liked- but the salt level can be adjusted to taste. We ate it chilled. Great.

Yield: One 9×9-inch cake, about 16 pieces

For the Cake:

  • cooking spray or unsalted butter, softened, for greasing the pan
  • 2 1/2 cups (344 grams) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (240 milliliters) pure maple syrup, preferably dark grade (I used grade A amber)
  • 1/2 cup (120 milliliters) canola oil
  • 1/2 cup (120 milliliters) whole milk, at room temperature
  • 2 large eggs, at room temperature and lightly beaten
  • 1/4 cup (50 grams) firmly packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (60 grams) sour cream, at room temperature
  • 1 teaspoon vanilla extract

For the Frosting:

  • 8 tablespoons (1 stick/113 grams) unsalted butter, softened
  • 2 cups (200 grams) confectioners’ sugar
  • 3 tablespoons sour cream, at room temperature
  • 2 tablespoons pure maple syrup, preferably dark grade, plus more for drizzling
  • 1/4 to 1/2 teaspoon kosher salt (to taste)

To Make the Cake:

  1. Preheat the oven to 350 degrees, preferably on convection, with the rack in the middle.
  2. Butter a 9-inch square baking pan. (I used cooking oil spray.) Line the pan with parchment paper, letting excess extend over the sides of the pan (the overhang will give you handles to lift the cake out after it’s baked). Lightly spray (or butter) the parchment.
  3. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  4. Add the maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla, and stir with a rubber spatula just until combined and no streaks of flour remain. (There will be some lumps in the batter; this is okay.)
  5. Pour the batter into the prepared pan. Tap the pan on the counter eight times to release air bubbles.
  6. Bake 30 to 35 minutes, until deep golden and a cake tester or toothpick inserted in the center comes out clean, covering with foil after 20 minutes to prevent excessive browning. (It may dip in the middle, don’t worry.)(I baked mine for 30 minutes but would add 2 to 3 minutes next time to decrease the amount of dipping.)
  7. Let cool in the pan for 5 minutes. Using the parchment overhang as handles, remove from the pan, and let cool completely on a wire rack.

To Make the Frosting:

  1. In the same (cleaned-out) bowl you used to make the cake, beat the butter with a handheld mixer on medium speed until creamy, 2 to 3 minutes. (You can do this in a stand mixer with the paddle attachment, if you prefer.)
  2. Gradually add the confectioners’ sugar, beating until combined.
  3. Add the sour cream, maple syrup and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. Do not overbeat. (Add 1/4 tsp salt, taste and add the additional 1/4 tsp, to taste.)
  4. Spread the frosting onto the cooled cake. Drizzle with additional maple syrup, if desired, and serve. (I preferred to serve it slightly chilled.)

Pumpkin Muffins with Cinnamon-Sugar Topping

I do have a favorite pumpkin loaf but I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.

This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.

Makes: 18 standard muffins or 1 large 9×5-inch loaf

For the Batter:

  • 1 15-ounce can (1 3/4 cups) pumpkin puree
  • 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
  • 3 large eggs
  • 1 2/3 (330 grams) cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 3/4 teaspoon ground cinnamon
  • heaped 1/4 teaspoon fresh grated nutmeg
  • heaped 1/4 teaspoon ground ginger
  • two pinches of ground cloves
  • 2 1/4 cups (295 grams) all-purpose flour

For the Cinnamon-Sugar Topping:

  • 2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
  • 2 teaspoons ground cinnamon (use 1 tsp for a loaf)
  1. Heat oven to 350 degrees F, preferably on convection.
  2. Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
  3. In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
  4. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
  5. Add flour and stir with a spoon or rubber spatula, just until mixed.
  6. Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
  7. In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
  8. Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
  9. Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. 

Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.

Caramel Apple Skillet Cake with Browned Butter Glaze

I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.

This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.

Yield: One 10-inch round cake, about 10 to 12 servings

For the Caramel Apples:

  • 4 tablespoons/55 grams unsalted butter
  • 2 large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
  • 1/2 cup/110 grams dark brown sugar
  • 1/4 teaspoon fine sea salt

For the Cake:

  • 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
  • 1 1/3 cup/290 grams dark brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 2/3 cup/215 grams all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

For the Browned Butter Glaze:

  • 1 tablespoon unsalted butter, melted
  • 1/2 cup confectioners’ sugar
  • milk or heavy cream, as necessary, to achieve desired consistency
  • pinch of coarse salt or fine sea salt
  1. Make the Caramel Apples: In a 10-inch cast iron skillet, melt the butter over medium heat.
  2. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Set aside and let cool to room temperature.
  3. Heat the oven to 350 degrees, preferably on convection.
  4. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
  5. Add the eggs one at a time, beating well after each addition, and mix to combine.
  6. Scrape the bowl well, then beat in the vanilla.
  7. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine.
  8. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
  9. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
  10. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a couple of minutes onto the baking time next time.)
  11. Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
  12. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
  13. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
  14. Drizzle glaze over cooled cake before slicing.

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