Funfetti Mini Bundt Cakes

My daughter and I made these mini cakes as a birthday surprise for her friend. ❤ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.

The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂

Yield: 4 mini cakes

For the Mini Bundt Cakes:

  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 cup sugar 
  • 1/4 teaspoon coarse salt 
  • 1 large egg 
  • 1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
  • 1 tablespoon milk (I used whole milk)
  • 2 tablespoons unsalted butter, melted 
  • 1 teaspoon pure vanilla extract 
  • 1/3 cup rainbow sprinkles 

For the Glaze:

  • 1/2 cup Confectioners’ sugar 
  • 1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
  • 1/2 teaspoon pure vanilla extract 
  • rainbow sprinkles
  • gel food coloring, optional
  1. Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
  2. Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
  3. In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
  4. In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
  5. Pour wet ingredients into dry ingredients. Slowly stir until just combined. 
  6. Fold in sprinkles. Avoid over stirring.
  7. Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
  8. Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
  9. Remove from oven, leave cakes to cool in pan for 5 minutes.
  10. Remove cakes from pan and allow to completely cool on wire rack.
  11. Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.
  12. Drizzle glaze over cakes. Top with sprinkles.

Ina Garten’s Vanilla Bean Brioche Bread Pudding

Our Father’s Day celebration involved grilling and baked goods. We started the day with a mini-bundt cake version of Alton Brown’s Strawberry Muffins. There may have been some leftover Strawberry Crumb Cake on the side too. My husband loves strawberry season. 🙂

Because he has been excited about experimenting with his meat grinder, my husband wanted to make his own burger blend for dinner. (This time, he used a combination of beef brisket and chuck steak. It was a success!) I made curly fries, corn on the cob, and a green salad with ice box buttermilk dressing to serve on the side. I think that he really wanted me to have time to focus on this incredible dessert!

This bread pudding recipe was adapted from Cook Like a Pro: Recipes and Tips for Home Cooks- a Barefoot Contessa Cookbook by Ina Garten. The “pro tip” in this recipe was to use melted vanilla bean ice cream as a shortcut crème anglaise to drizzle over the top. It was rich, indulgent, and absolutely fabulous.

Yield: Serves 6 to 8

  • 8 to 9 ounces brioche (I used 6 slices of Trader Joe’s brioche)
  • 1 1/2 extra-large whole eggs (I divide an egg in half by weight)
  • 4 extra-large egg yolks
  • 2 cups half-and-half
  • 1/2 cup whole milk
  • 1/2 cup plus 2 T granulated sugar
  • 1 tsp pure vanilla extract
  • seeds scraped from 1/2 vanilla bean
  • confectioners’ sugar, for dusting
  • 7 ounces (1/2 pint) vanilla bean ice cream, melted, for serving (I used Häagen-Dazs)
  1. Place the ice cream in a pitcher in the refrigerator to melt.
  2. Preheat the oven to 350 degrees, preferably on convection, with a rack in the center.
  3. Cut six 3/4-inch slices of brioche. (Trader Joe’s brioche is pre-sliced.) Keep 3 1/2 slices whole. Trim the crusts from the remaining 2 1/2 slices; cut into 1-inch dice.
  4. In a single layer, spread the whole slices and cut pieces of brioche on a rimmed sheet pan. Place in the preheated oven for 5 minutes, to lightly toast the bread.
  5. Meanwhile, make the custard. Whisk the whole eggs, egg yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla bean seeds in a large bowl, preferably with a spout. Set aside.
  6. Line a 2-inch deep baking dish with the whole slices of brioche, cutting them to fit in a single layer. (I used a 9 1/2-inch round, ceramic baking dish. An 8×8-inch square dish, or equivalent, could be substituted.)
  7. Distribute the diced brioche on top.
  8. Pour the custard over the top of the bread and press down lightly so that the bread is soaked with custard. Set aside for 10 minutes.
  9. Place the baking dish in a roasting pan large enough to allow the baking dish to sit flat. (I used a large roasting pan with handles. I also placed a silicone mat underneath the baking dish to prevent it from moving within the pan.)
  10. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard.
  11. Cover the roasting pan tightly with aluminum foil, tenting the foil to make sure that it doesn’t touch the custard. Cut a few holes in the foil to allow steam to escape.
  12. Bake for 45 minutes.
  13. Uncover and continue to bake for an additional 30 to 35 minutes, until browned and set. Test by inserting a knife in the center- it should come out clean.
  14. Dust with confectioners’ sugar. Serve warm, drizzled with melted ice cream.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❤ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

  • 8 ounces strawberries
  • 3 tablespoons strawberry jam
  • 2 teaspoons cornstarch
  • 2 teaspoons pure vanilla extract

For the Cake:

  • vegetable oil or cooking oil spray, for greasing the pan
  • 1 cup whole wheat pastry flour
  • 1 cup plus 2 T all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, sifted
  • scant 1/2 teaspoon coarse salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 large egg
  • 1 tablespoon pure vanilla extract

For the Crumb Topping:

  • 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

  1. In a blender, combine strawberries and jam. (I used a Vitamix.)
  2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

  1. Heat oven to 375 degrees, preferably on convection.
  2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
  4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
  5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
  6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
  7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
  8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

  1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
  2. Stir with a fork to mix. Sprinkle evenly over cake.
  3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
  4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Strawberry-Cornmeal-Olive Oil Snacking Cake

My family really embraces strawberry season. We can’t get enough freshly picked Long Island berries! 🙂 After making our essential Strawberry-Vanilla Bean Jam, I made this super moist, coarse-textured snack cake which incorporated my special jam.

I baked the cake a day in advance and served it for dessert with homemade Fresh Strawberry Gelato. Yes, it was over the top! We ate the leftovers for breakfast. In retrospect, although it is sweet enough to be a dessert, I think that I would serve it for breakfast, or as a special snack with tea or coffee, next time. It was a wonderful breakfast- such a treat.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I modified the baking time and used homemade jam. The jam sinks to the bottom of the cake and, with the granulated sugar coating, forms a crispy, caramelized crust. Yum.

Yield: One 13×9-inch sheet cake

  • 8 to 10 oz strawberries, hulled, thinly sliced lengthwise
  • 238 g (1 cup plus 3 T) granulated sugar, divided, plus more for pan
  • 1 tsp Kosher salt, plus more
  • 3/4 cup extra-virgin olive oil, plus more for pan (or use cooking spray for pan)
  • 188 g (1 1/2 cups) all-purpose flour
  • 60 g (1/2 cup) cornmeal, preferably finely ground
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 T sour cream
  • finely grated zest of 2 lemons
  • 3 T freshly squeezed lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 cup strawberry jam, stirred (original recipe recommends Bonne Maman Intense)
  1. Preheat oven to 350°, preferably on convection.
  2. Gently toss strawberries, 1 tablespoon of granulated sugar, and a pinch of coarse salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
  3. Grease a 13×9-inch metal baking pan with oil or cooking spray. Line with parchment paper, leaving an overhang on 2 long sides.
  4. Grease parchment with oil or cooking oil spray. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
  5. Whisk flour, cornmeal, baking powder, baking soda, 200 g (1 cup) sugar, and 1 teaspoon coarse salt in a medium bowl.
  6. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined.
  7. Add dry ingredients to sour cream mixture and whisk gently to combine.
  8. Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
  9. Scrape batter into prepared pan and spread evenly.
  10. Stir the strawberry jam to make more fluid. Using a small spoon, dollop jam onto surface. (I made 36 small dollops over the surface of the cake.) Using a butter knife or small offset spatula, gently swirl jam into batter.
  11. Arrange reserved strawberries on top of batter in even rows, touching at widest points. (You may have extra sliced berries; reserve for another use.) See note.
  12. Sprinkle all over with remaining 2 tablespoons of granulated sugar.
  13. Bake cake until risen and deeply bronzed with no damp spots in the middle, the sides begin to pull away from the pan, and a tester inserted into the center comes out clean, about 30 minutes in a convection oven or up to 40–45 minutes in a standard oven.

Note: Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter. (My design didn’t hold up very well during the baking process but no one seemed to mind.)

Do Ahead: Cake can be made 4 days ahead. Cover with foil or plastic wrap and store at room temperature.

Mother’s Day Vanilla Naked Cake with Cream Cheese Frosting & Strawberries

Not to brag, but Mother’s Day was my daughter’s favorite holiday when she was little. ❤ It has now been surpassed by her birthday, Easter, and Christmas, of course, but she still recognizes it is an important day. 🙂 She tirelessly made this cake- completely independently- for Mother’s Day this year.

My son made a family favorite (my choice!), Penne with Vodka-Cream Sauce, for our Mother’s Day dinner. He served it with garlic bread and a giant salad. This lovely dessert topped off our celebratory meal. Lucky me! 🙂

The recipe was adapted from one of our favorite birthday cakes, Rainbow Sprinkle Cake, contributed to The New York Times by Julia Moskin. She used 8-inch pans, omitted the sprinkles, and modified the proportions and baking time. She also topped the cake with fresh strawberries. Delicious.

For the Cake:

  • 1/2 cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
  • 1 1/2 cups/190 grams all-purpose flour, more for pans
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2/3 cup/158 ml whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup/200 grams granulated sugar
  • 1 whole egg plus 2 egg whites

For the Cream Cheese Frosting:

  • 6 ounces cream cheese, slightly softened
  • 6 tablespoons unsalted butter (3/4 stick), slightly softened
  • scant 1/4 teaspoon fine sea salt, more to taste
  • 2 1/4 cups/225 grams confectioners’ sugar, sifted, more to taste
  • 1/2 teaspoon pure vanilla extract
  • 1 pound fresh strawberries, optional

To Make the Cake:

  1. Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
  2. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a small bowl, stir together milk and vanilla.
  5. In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
  6. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
  7. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
  8. Scrape down bowl and blend once more.
  9. Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
  10. Divide batter evenly between the pans (approximately 400 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking. (She baked the cakes for 22 minutes.)
  11. Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.

To Make the Frosting & Finish the Cake:

  1. In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
  2. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
  3. Beat in vanilla just until incorporated.
  4. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
  5. Turn cooled cakes out of pans.
  6. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces.
  7. Place one of the cakes on a platter or a cake stand, cut side up. Line the edges with parchment or wax paper to keep the cake stand clean.
  8. Using an offset spatula, frost the top.
  9. Stack the other layer on top, cut side down.
  10. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake, as desired. (She kept the sides relatively naked.)
  11. Top the cake with sliced strawberries, as desired.
  12. Refrigerate cake 30 minutes or longer to set. Serve cool.

Tres Leches Cake

I made this incredibly moist sponge cake for dessert after our Cinco de Mayo feast this year. It would be perfect served after any Mexican-inspired meal.

The recipe was adapted from my food blog friend Ronit Penso’s Tasty Eats blog, originally posted as a round cake on MySliceofMexico.ca. I modified the method and the baking time for a convection oven, used sea salt and a combination of vanilla bean paste and extract, and modified the amount of topping.

Although I reduced the amount of topping, we found that it was absolutely essential. I also thought that the fresh strawberry garnish made it even more beautiful and delicious. Festive and great.

For the Cake:

  • cooking oil spray, for pan
  • 1 1/2 cups all-purpose flour, plus more for dusting the pan
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/3 cup whole milk, at room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • 7 large or extra-large eggs, at room temperature
  • 1 cup granulated sugar

For the Syrup:

  • 1 can (12 fl oz/354 ml) evaporated milk
  • 1 can (14 oz/396grms) sweetened condensed milk
  • 1/2 cup heavy cream

For the Topping:

  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract or vanilla bean paste
  • fresh strawberries, sliced
  1. Preheat the oven to 350F (175C). (I used the convection setting.)
  2. Coat the bottom and sides of a 9”x13” (23×33 cm) metal baking pan, and dust with a bit of flour. Turn the pan upside down and tap on it, to get rid of excess flour. Set aside.
  3. Whisk the flour with the baking powder and salt.
  4. In a liquid measuring cup, mix the milk with the vanilla bean paste. Set aside.
  5. Place the eggs in the bowl of a stand mixer fitted with a whisk. Start whipping on low speed and gradually add the sugar.
  6. Once the sugar has been added, increase the speed to medium-high, and whip until frothy and thick, about 3 minutes.
  7. Lower the speed to medium. Add the flour mixture, alternating with the liquid ingredients (milk/vanilla), in three batches, and beat shortly, about 10 seconds, after each addition. You should have a smooth and frothy batter.
  8. Pour the batter into the prepared pan.
  9. Bake for about 25 minutes on convection, or up to 35 minutes in a standard oven, until the cake is deep golden in color and if you gently press on the top it springs right back. The sides should also begin to pull away from the edge of the pan. (I baked mine for 27 minutes on convection.)
  10. Place on a wire rack to cool slightly while you prepare the syrup.
  11. In a bowl with a spout, combine the evaporated milk, condensed milk and heavy cream.
  12. Prick the top of the cake with a toothpick or fork.
  13. Pour the syrup over the top of the cake. Keep at room temperature until all of the syrup is absorbed.
  14. Cover with plastic wrap and place in the refrigerator for at least 3 hours, preferably overnight. (I chilled mine overnight.)
  15. Just before serving, make the topping. In a large cold bowl, combine the cold heavy cream, powdered sugar and vanilla.
  16. Whip with a hand blender on medium-high to high speed, until firm peaks form, or as desired. (I stopped whipping the cream somewhere between soft and firm peaks.)
  17. To Serve: Slice cake and top each slice with a dollop of topping and a sliced strawberry.

Magnolia Bakery’s Vanilla Confetti Cupcakes

My daughter and I made these cheerful cupcakes together. She is obsessed with sprinkles! 🙂 She wanted to give them to her friends as a little surprise. We put one in each of their mailboxes with a note. ❤

The cupcake recipe is from The Magnolia Bakery Handbook- A Complete Guide for the Home Baker: Baking Made Easy with 150 Foolproof Recipes & Techniques by Bobbie Lloyd. The recipe is adapted from their recipe for “Everyone’s Favorite Vanilla Cake.”

The vanilla frosting recipe is from Martha Stewart’s Cupcakes, via Martha Stewart.com. We used fine sea salt and weighed the ingredients when possible for both the cake and frosting. They were moist and tasty- Fun too!

For the Vanilla Confetti Cupcakes:

Yield: 24 cupcakes

  • 3 cups (345g/12.2oz) cake flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (240g/8.5oz) whole milk (I used 1%)
  • 1/2 cup (115g/4oz) sour cream
  • 1 cup (2 sticks/226g/8oz) unsalted butter, at room temperature
  • 1 1/2 cup (300g/10.6oz) granulated sugar
  • 1 3/4 tsp pure vanilla extract
  • 4 egg whites, at room temperature
  • 1 cup (130g/4.6oz) confetti sprinkles, plus more for decoration, if desired (We used rainbow sprinkles)

For the Fluffy Vanilla Frosting:

Yield: frosting for 24 cupcakes (about 4 cups)

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature  
  • 1 pound (16oz/4 cups) confectioners’ sugar, sifted
  • pinch of fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • gel food coloring, for tinting, optional
  • confetti or rainbow sprinkles, for decoration, optional

To Make the Vanilla Confetti Cupcakes:

  1. Preheat the oven to 325F. (I set my oven to convection.) Line two 12-cup muffin tins with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a liquid measuring cup, whisk together the milk and sour cream until no lumps remain. Set aside.
  4. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla on medium speed until light and fluffy, 3 to 5 minutes. Scrape the paddle and the sides and bottom of the bowl.
  5. With the mixer on medium speed, slowly add the egg whites, a little at a time, beating until incorporated before adding more. Once the egg whites have been incorporated, stop the mixer and scrape down the paddle and the sides and bottom of the bowl.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix for about 15 seconds, just until incorporated.
  7. Scrape down the paddle and the sides and bottom of the bowl. Add the sprinkles and mix for 20 to 30 seconds, until smooth and combined.
  8. Using a scoop or a 1/4-cup dry measuring cup, evenly ration the batter into the prepared muffin cups.
  9. Bake for 20 to 24 minutes, or until the tops spring back when touched and a cake tester inserted into the centers comes out clean.
  10. Let the cupcakes cool in the pan for 30 minutes. Remove and let cool completely on a wire rack.

To Make the Fluffy Vanilla Frosting & To Decorate the Cupcakes:

  1. In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and creamy, about 2 minutes.
  2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
  3. Add salt and vanilla; beat until frosting is smooth. The frosting can be tinted with food coloring, if desired.
  4. To decorate, fill a piping bag with desired tip and pipe onto cupcakes. Top with additional sprinkles, if desired.

Note: If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

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