Best Chocolate Cake Recipe {& Chocolate Buttercream}

For this recipe I like to use cake strips. Once in the oven these damp strips placed around the cake pans keep the exterior from getting too hot before the interior starts to heat so the cake rises more evenly all the way across.

There are also some DIY methods if you want to make some yourself. You can skip using these then just trim the top of the cake to level.

Ingredients
1 1/2 cups (300g) granulated sugar
1/2 cup (110g) packed light-brown sugar
3/4 cup (70g) unsweetened cocoa powder (scoop and level to measure)
1 tsp baking soda
3/4 tsp salt
1 cup (235ml) boiling water*
3/4 cup (175ml) vegetable oil or canola oil
1/4 cup (56g) unsalted butter, melted
2 large eggs
3 large egg yolks
1 Tbsp vanilla extract
2 cups (256g) all-purpose flour (spoon and level to measure)
1/2 cup (116g) sour cream
1/3 cup (80ml) milk
1 recipe Chocolate Buttercream Frosting

Instructions
Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper. If you'd like more level cakes wrap cake pans with baking strips (which have been soaked and fully saturated with water, see notes below recipe), or you can cut top to level after baking.

In a large, heat proof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Allow to cool 5 minutes.

Using an electric hand mixer set on low speed blend in vegetable oil and melted butter until combined. Add eggs, egg yolks and vanilla extract and blend just to combined. Then add flour and blend until combined, and finish by blending in milk and sour cream just until combined.

Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean or with a few moist crumbs, about 29 - 34 minutes. Allow to cool in pan 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely.

Trim cakes level if needed. Add frosting to top of one round then top with second cake and frost top and sides of cake. Store in an airtight container.

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are my favorite vanilla cupcake recipe filled with fresh strawberries and a whipped cream frosting! These easy cupcakes are a delicious twist on a strawberry shortcake recipe.

My dad’s birthday is in August and I remember always getting him a strawberry shortcake cake for him. We usually bought it from a local grocery store and it was layers of yellow cake with fresh whipped cream and strawberries. (In reality, I bet we only got that for him like twice or something but it’s the birthday cake I remember!) Now, whenever I see strawberry shortcake, I think of my dad.

INGREDIENTS
24 vanilla cupcakes baked and cooled
1 pound strawberries
1 tablespoon granulated sugar
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

INSTRUCTIONS
You can use my vanilla cupcake recipe or use a cake mix, or buy plain cupcakes from the store.
Remove tops and hull strawberries. Dice strawberries finely. Toss with about 1 tablespoon sugar (optional).
Place heavy whipping cream, powdered sugar, and vanilla in a large mixing bowl or bowl of a stand mixer. Beat at high speed until stiff peaks form.
Hollow out a portion of the center of each cupcake. Fill with berries. Top with whipped cream.
Frost these right before serving for best results.

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

Are you here for the Carrot Cake Cupcakes or the Brown Sugar Cream Cheese Frosting? Either way, you will be leaving here a happier person. Moist and fluffy, lightly spiced carrot cake cupcakes topped with a rich and luxurious cream cheese frosting – this is what dreams are made of!

Carrot cake was my most requested birthday cake as a child, I have always loved it! So, maybe I’m a little biased, but I can’t imagine that you won’t love these cupcakes. I’ve made this recipe multiple times, and these are always met with rave reviews. Plus, the special twist of adding brown sugar to a typical cream cheese frosting makes these extra special.

Ingredients
Cupcakes:
1 cup all purpose flour see note
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon increase to 2 teaspoons, if desired
1/4 teaspoon salt
1/3 cup vegetable or canola oil
1/4 cup unsweetened applesauce
1/3 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups FINELY grated carrots (loosely measured, not packed) about 2 medium carrots
1/3 cup finely chopped walnuts optional
Frosting:
8 ounces cream cheese softened to cool room temp
4 tablespoons unsalted butter softened to cool room temp
3/4 cup brown sugar, light or dark make sure it's really fresh
2 cups powdered sugar plus more if needed
1/2 teaspoon pure vanilla extract
1 teaspoon molasses optional, see note

Instructions
Cupcakes:
Preheat oven to 350°F. Line a 12 count muffin tin with paper liners. Set aside.
Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and stir with a rubber spatula until combined. Stir in carrots and nuts (if using).
Divide batter evenly among 12 muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.
Frosting and assembly:
Place the butter, cream cheese and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1-2 minutes at medium speed. If necessary, scrape the sides of the bowl and the beater, then beat a little longer. Let this mixture sit for 5 minutes, to allow the brown sugar to absorb into the wet ingredients (this is to avoid grittiness).
Add the powdered sugar, vanilla and molasses (if using) and beat until smooth and creamy, scraping the beater and sides of the bowl periodically. If you prefer the frosting thicker, add more powdered sugar until you reach your desired consistency (this frosting is on the thinner side). Lastly, give it a mix on high speed for one full minute.
Spread the frosting on top of each cupcake (I used a pastry bag and open star decorating tip, but you could also spread it on with a butter knife). I like to store these cupcakes in the fridge, and bring to room temp before serving.

Best Buttercream Frosting

This is the best buttercream frosting recipe because it is simple, rich and perfectly sweet. All you need is four ingredients to make this frosting and you’ll be decorating your cakes in no time.

Buttercream frosting is a classic topping for cupcakes and cake. It even makes a good filling for whoopie pies and cookie sandwiches. Try this with my vanilla cupcakes or sugar cookie bars.

INGREDIENTS
1  cup  (226 g or 2 sticks) unsalted butter,  room temperature
2 1/2  cups  (300 g) confectioners' sugar,  sifted
2  teaspoons  pure vanilla extract
Pinch  salt
1-2  tablespoons  milk, room temperature

INSTRUCTIONS
In the bowl of a stand mixer, whip the butter using the whisk attachment (the paddle works too). Beat until fluffy, about 5 minutes.
With the mixer on low speed, gradually add in the confectioners' sugar until completely incorporated.
With the mixer on medium speed, add the vanilla and salt, and beat for a minute, until fluffy. Add milk until desired consistency is reached.
Transfer to a frosting bag with tip and frost away!

FRESH STRAWBERRY CUPCAKES

I’ve been wanting to give a makeover to the strawberry cupcakes I did back when I first started the blog. While delicious, I felt they could be even better!

And since I’ve been on a mission recently to make the perfect vanilla cupcake (have you seen the picture of all the cupcakes on instagram?), I decided this was the perfect time. Plus, it’s springtime.

Well, kind of. Spring doesn’t really seem to want to stick around.

INGREDIENTS
CUPCAKES
1 2/3 cups flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
2 eggs
2 tsp vanilla
1/2 cup sour cream
1/4 cup + 1/8 cup milk
3/4 cup chopped strawberries
FROSTING
1/2 cup salted butter, room temperature
1/2 cup shortening
4 cups powdered sugar
6 tbsp strawberry puree
1 tbsp water or milk, if needed

INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking power in a large mixing bowl.
3. Add butter, eggs, vanilla, sour cream and milk and beat on medium speed until smooth.
4. Fold in the strawberries.
5. Fill cupcakes liners a touch more than half way.
6. Bake for 18-20 minutes.
7. Allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
8. While cupcakes cool, make the icing. Beat together butter and shortening until smooth.
9. Slowly add 3 cups of powdered sugar. Mix until combined.
10. Mix in the strawberry puree.
11. Add the rest of the powdered sugar and mix until smooth. Add water or milk until icing is desired consistency.
12. Once cupcakes are cool, pipe on the icing.

BEST EVER CHOCOLATE CUPCAKE RECIPE FROM SCRATCH

Guys, something really exciting happened this month and I’m sharing this chocolate cupcake recipe from scratch to celebrate!

This not-so-little-anymore blog of mine hit the ONE MILLION mark! That’s right, every month The Busy Baker gets over a million page views from readers like you, and I can hardly believe there are so many of you reading my posts and making my recipes!

Ingredients
For the cupcakes:
2 cups granulated sugar
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk at room temperature
1/2 cup vegetable oil
2 eggs at room temperature
2 teaspoons vanilla extract
1 cup boiling water
For the frosting:
1 1/2 cups unsalted butter
6 cups powdered sugar
1/4 cup unsweetened cocoa powder
5 ounces semi-sweet chocolate melted and cooled
2 tablespoons milk (or 3 tablespoons if needed)
sprinkles for decorating (if desired)

Instructions
For the cupcakes:
Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 28 to 30 paper liners.
Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together to combine.
Measure the milk and the vegetable oil into a glass liquid measuring cup. Add the eggs and vanilla and whisk everything together with a fork.
Add the milk and egg mixture into the dry ingredients and mix together just until no streaks of flour remain.
Add the 1 cup of boiling water into the batter slowly, whisking everything together as you add the boiling water.
Once the batter comes together and the boiling water is combined throughout, portion the batter into the 28-30 prepared cupcake liners until each are about 2/3 full.
Bake at 350 degrees Fahrenheit for about 16-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
For the frosting:
While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
Add the powdered sugar one cup at a time and mix on medium high speed after each addition, scraping down the sides of the bowl.
Add the cocoa powder in with the last addition of powdered sugar and mix until combined.
Add the cooled melted chocolate and mix well until combined.
Add the milk one tablespoon at a time, mixing well after each addition, until the frosting reaches piping consistency.
Assembly:
Add the frosting to a piping bag fitted with an open star tip.
Pipe the frosting onto each of the completely cooled cupcakes in a circular motion and top each cupcake with sprinkles.

Ultimate Salted Caramel Cupcakes

Hello friends, hello weekend, hello sea salt caramel cupcakes! It’s a stunning Spring Saturday here in New York, so I’m going to keep this post short and sweet. We’re packing a little charcuterie platter and heading to the park for some fun in the sun. Any big plans on your end?

Alright, time to get down to business. Lucky for us, today’s business is Salted Caramel Cupcakes! Trust me when I sat no one can resist these beauties… 😉

Fluffy brown sugar cupcakes stuffed with a rich pocket of salted caramel sauce (optional) then topped with homemade salted caramel frosting. I used Fran’s Salted Caramel Sauce, but any thick variety will work. You can also skip this step if you’d prefer non-stuffed cupcakes. But seriously… who would want to skip THIS ↓

Ingredients
For the cupcakes:
2 cups all-purpose flour (be sure NOT to pack your flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/2 cup full-fat sour cream
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs plus one large egg yolk, at room temperature
1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
1/2 cup thick, creamy caramel sauce (see post for references), optional
For the frosting:
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
3/4 teaspoon salt
3 and 1/4 cups confectioners' sugar, sifted
Decoration:
1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
1 teaspoon flaky sea salt
6 chewy caramel candies, cut in half (see post for references)

Instructions
For the cupcakes:
Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.
For the Salted Caramel Frosting:
In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.
Decoration:
Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.

CINNAMON ROLL CUPCAKES

This recipe makes 18 cute little cinnamon roll cupcakes in a standard sized muffin tin. You’d have to make significant adjustments to how you shape your rolls in order to accommodate a mini muffin tin, and it’s not something I recommend.

This recipe is great for a brunch or party. It adds a fun, whimsical twist to your standard cinnamon roll. Feel free to frost them however you’d like. You can use a butter knife for a rustic feel, or transfer your frosting to a piping bag to create designs and swirls.

INGREDIENTS
Dough
1 cup warm milk
1 tablespoon instant dry yeast
2 tablespoons white granulated sugar
1 teaspoon salt
3 tablespoons salted butter softened
1 large egg
3 cups all-purpose flour
Filling
1/2 cup salted butter softened
1/2 cup brown sugar
1 tablespoon ground cinnamon
Frosting
8 ounces cream cheese softened
1/4 cup salted butter softened
1/2 teaspoon vanilla extract
2 cups powdered sugar

INSTRUCTIONS
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and egg. Add in flour. Using a dough hook, turn the mixer on to a low speed.
Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
Preheat oven to 350 degrees. Line a muffin tin with liners or lightly grease.
Punch down the dough and roll into a 12inch by 20inch rectangle.
Spread the softened butter out over the dough In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 18 slices (1 inch) slices
Bake the cupcake rolls for about 15 minutes, until just kissed with brown on top.
While the cinnamon rolls are baking, make the cream cheese frosting by using a hand mixer to whip together cream cheese, butter and vanilla extract in a bowl until light and fluffy. Whip in powdered sugar 1/2 cup at a time until thickened.
Frost the rolls once cooled. Serve immediately or cool and store. Stays good for 4 to 5 days.

Cake Batter Frosting

This cake batter frosting recipe is a buttercream frosting flavored with boxed cake mix and sprinkles making it a perfect funfetti frosting for birthday cakes and cupcakes!

Do you love eating cake batter straight from the bowl? We’ll, if that’s the case this is the frosting for you! Plus, with only 5 ingredients you can make a batch in less than 20 minutes!

INGREDIENTS
1 cup Yellow or White Cake Mix baked and cooled
2 Sticks Butter (1 cup) softened
3 cups Powdered Sugar
1-2 tbsp Milk or Cream optional
1/3 cup Sprinkles optional
Food coloring optional

INSTRUCTIONS
Spread the cake mix on a baking pan and bake at 350 degrees for 3-5 minutes
Let cool completely before adding to frosting
Using a standing mixer or handheld mixer with a large bowl, beat softened butter for 3-5 minutes on medium high until it is very light and fluffy.
Add the cake mix and powdered sugar. Mix on low until it starts to incorporate and get crumbly, about 30-60 seconds.
Once it starts to incorporate, turn to medium high and beat for another 3-5 minutes.
If it is too thick, you can add a tablespoon or two of milk or cream to thin it out and continue mixing.
If adding sprinkles or food coloring, add to the frosting and mix for another 15-30 seconds.

STRAWBERRIES AND CREAM CUPCAKES

The cupcakes start with my favorite moist vanilla cupcakes. They use the classic creaming method of creaming the butter and sugar together, adding air to the batter that helps make a light cupcake.

The cupcakes also use one of my favorite ingredients – sour cream. I love the moisture it adds to cupcakes, as well as the additional flavor.

INGREDIENTS
VANILLA CUPCAKES
6 tbsp (84g), unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
2 tsp vanilla extract
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
¼ tsp salt
6 tbsp (90ml) milk
2 tbsp (30ml) water
STRAWBERRY FROSTING
1 cup freeze-dried strawberries
1 cup (224g) unsalted butter, room temperature
4 cups (460g) powdered sugar
3–4 tbsp (45-60ml) water or milk
Pinch of salt
Fresh berries, for topping
FILLING
1/2 cup (120ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
1/2 tsp vanilla extract
3 oz cream cheese, room temperature
1/2 cup chopped strawberries

INSTRUCTIONS
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the frosting. Add the freeze dried berries to a food processor and grind into a powder. Set aside.
10. Add the butter to a large mixer bowl and mix until smooth.
11. Add about half of the powdered sugar and mix until smooth
12. Add up to 3 tablespoons of water or milk and the salt and mix until smooth.
13. Add the remaining powdered sugar and powdered berries and mix until well combined and smooth. Add additional water or milk, as needed. Set frosting aside.
14. To make the filling, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. 15. Whip on high speed with the whisk attachment until soft peaks form.
15. Add the cream cheese and continue whipping until stiff peaks form. It’ll happen quickly.
16. Stir in the chopped strawberries.
17. When the cupcakes have cooled, use a cupcake corer or small knife to remove the centers of the cupcakes.
18. Fill the centers with the cream filling.
19. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
20. Top the cupcakes with a strawberry, then refrigerate until ready to serve. Cupcakes are best served at room temperature.

Vanilla Cupcakes

Tender vanilla cupcakes topped with vanilla buttercream frosting is an easy recipe suitable for any occasion.

This vanilla cupcake recipe is my favorite simple treat. Nothing beats a plain, classic vanilla cake. Right?

Often times I prefer the simple over complex layers of flavors. Don't get me wrong, I enjoy flavorful desserts. But there are times when you really just want a basic cupcake recipe.

Ingredients
For the cupcakes
1/2 cup (120 ml) canola oil
1/4 cup (57 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 eggs, room temperature
1 tablespoon vanilla extract
2 3/4 cups (330 g) cake flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk, room temperature
For the frosting
1 1/2 cups (339 g) unsalted butter, softened
4 cups (480 g) confectioners’ sugar, sifted
1 tablespoon vanilla extract
1/8 teaspoon salt
4 tablespoons heavy cream, room temperature

Instructions
Make the cupcakes
Preheat the oven to 350°Line three 12-cup muffin pans with paper liners.
In a large bowl, beat the oil, butter, and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated. Add the buttermilk followed by the remaining flour mixture and beat on low until just combined. Take care not to over mix.
Fill each muffin cup ¾ of the way full. Bake for 12-15 minutes or until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake.
Cool for 10 minutes. Transfer to a wire rack and cool completely before frosting.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more cream, 1/2 tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.
Make ahead tips
The cupcakes can be made 1 day in advance before frosting. Cover and refrigerate each overnight. Frost the cupcakes the next day.
Or the cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost as desired.
Keep frosted cupcakes covered and store in the refrigerator for up to three days. Bring it to room temperature just before serving.
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
Or the frosting can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.

MOIST VANILLA CUPCAKES

I think everyone needs a quick and easy cupcake recipe that they can make in a pinch. This, my friends, will become your go-to cupcake recipe. These Moist Vanilla Cupcakes are dense like a sponge cake, stays moist for days and are packed with vanilla flavor. These are topped with a whipped vanilla frosting. This is my idea of a perfect cupcake.

When I say this recipe is quick and easy, it’s because this cupcake recipe uses vegetable oil instead of butter, so you do not need to wait for any butter to come to room temperature. You can literally come home from work and have cupcakes in the oven 10 minutes later. Chances are, you can prepare this recipe faster than your oven can preheat.

INGREDIENTS
For the cupcake:

2 cups (380g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (14.8 ml) vanilla extract
½ cup(118 ml) light sour cream
2 ½ cups (350 g) all-purpose flour
3 teaspoons (11.2 g) baking powder
1 teaspoon (5 g) salt
1 ¼ cups (296 ml) milk (I use nonfat)
For the frosting:
1 1/2 cup (339 g) unsalted butter, cold
6 cups (780g) powdered sugar
2 ½ (12 ml) tablespoons heavy whipping cream
2 teaspoons (10ml) vanilla extract

Pinch of salt
INSTRUCTIONS
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
Add 3 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
Add the last 1 cup powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Pipe these cupcake with a large piping tip and top with sprinkles.

Jumbo Raspberry Chocolate Chip Muffins

When beginner bakers ask me what type of recipe to try first, I always recommend muffins. Muffins are relatively easy and you don’t need to wait for them to cool before digging in. Muffins are quick, muffins are simple, muffins are always loved.

I love light, fluffy, cupcake-style muffins and you can find my base recipe for these cakey muffins in this master muffin recipe post. But let’s not limit ourselves. I also enjoy big bakery style muffins with a tight crumb, moist and dense center, and a tall crunchy muffin top. If the latter sounds more up your alley, you will LOVE this recipe and all of the options in my master bakery style muffin recipe post, which I updated as well.

Ingredients
3 cups (375g) all-purpose flour (spoon & leveled)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature
1 cup (240ml) milk, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (135g) semi-sweet chocolate chips
1 and 1/4 cups (170g) fresh or frozen raspberries (do not thaw)
optional: coarse sugar for sprinkling

Instructions
Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips, then gently fold in the raspberries. (Gentle to help prevent them from bursting/breaking too much.)
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
Allow to cool for 10 minutes in pan before serving.
Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Zucchini Oatmeal Chocolate Chip Cookies

Have you ever made my pumpkin oatmeal cookies? In that recipe, we blot the pumpkin to rid excess moisture. The purpose of this is to reduce the amount of liquid in the cookie dough. Too much liquid = excess spreading and/or a cakey cookie.

We’re applying the same technique here. Shred the zucchini using a box grater, then lightly blot it with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty.

You need 1 cup of shredded, lightly blotted zucchini.

Ingredients
1 cup (140g) shredded & blotted zucchini (see step 1)
2 cups (160g) old-fashioned whole rolled oats*
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 Tablespoon pure maple syrup*
1 and 1/2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips

Instructions
Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.

Homemade Maple Bacon Doughnuts

We’re using a slightly scaled up version of the maple icing from my maple brown sugar cookies. Heat butter and pure maple syrup together, then add the confectioners’ sugar and a little salt. To avoid any lumps, sift the confectioners’ sugar before measuring. If you can find it, add a splash of maple extract too. You can usually find it in the baking aisle with the vanilla extract.

The best part about this maple icing, besides its flavor, is that it eventually sets! You’ll also love it on apple cinnamon rolls, crumb cake, and cheesecake carrot bundt cake.

Ingredients
1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
1 Tablespoon active dry yeast*
1/3 cup (65g) granulated sugar
2 large eggs
6 Tablespoons (86g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups (490g) all-purpose flour (spoon & leveled), plus more as needed
1 – 2 quarts vegetable oil*
Topping
3 Tablespoons (43g) unsalted butter
1/2 cup (120ml) pure maple syrup
1 and 3/4 cups (195g) sifted confectioners’ sugar*
1/8 teaspoon salt
1/4 teaspoon maple extract (optional)
12 slices cooked bacon, cut in half

Instructions
Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
Let Dough Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Shape Doughnuts: When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can’t quite get 12, re-roll the scraps and cut more.
Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if you don’t want to make them.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared cooling rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)
Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar, salt, and maple extract. Dip each warm doughnut into the icing. The icing quickly thickens, so feel free to place it back over heat as you dip the doughnuts. Place dipped doughnuts back onto cooling rack as excess icing drips down. Gently press bacon slices on top of each. (You can also crumble/chop up the bacon for topping.) After about 30 minutes, the glaze will set + harden.
Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

Apple Cheddar Pie

There’s one thing our apple pies have been missing and it’s cheese.

I feel like you’re either going to love this idea or loathe this idea. Adding cheddar cheese to apple pie is nothing new or groundbreaking, but there’s many who haven’t heard of this dessert and/or are reluctant to try. Well as it turns out, the combination of cheese and apple pie is totally underrated! A little salty, a little sweet, a lot of satisfaction. Today we’re adding sharp cheddar cheese to my beloved butter pie crust, then filling it with a luscious apple pie filling that’s sprinkled with… you guessed it… cheese.

Will you just look at this cheesy buttery flaky perfection? This holiday season is basically screaming for APPLE CHEDDAR!

Ingredients
Cheddar Pie Crust
2 and 1/2 cups (315g) all-purpose flour, plus more as needed (spoon & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed
1 cup (4 ounces) freshly shredded cheddar cheese*
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for sprinkling on crust
Apple Pie Filling
6–7 large apples, cored, peeled, and sliced into 1/4 inch slices (11-12 cups total)*
1/2 cup (100g) granulated sugar
1/4 cup (31g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon each: ground allspice, ground cloves, & ground nutmeg
1/4 cup (1 ounce) freshly shredded cheddar cheese*

Instructions
Make the pie crust: Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water. Using a rubber spatula, carefully fold in the cheese. Avoid overworking the dough.
Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
Make the filling: In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/4 cup cheese together until thoroughly combined. Set filling aside as you roll out the pie crust.
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Smooth out the edges with your fingers if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. You can watch me do this at the :43 mark in my praline pumpkin pie video. (Also, for a nice thick edge, I usually don’t trim the overhanging dough from the edges of the crust. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. You can do this before or after you add the top pie crust.)
Spoon the filling into the crust.
Roll out the 2nd pie crust just like you rolled out the bottom pie crust. You can simply lay the pie crust on top of the filling to make a double crust pie (slit a few holes in the top for air vents) or you can create a pretty pie crust design on top like a lattice pie crust and/or a braided pie crust. Crimp the edges with a fork or flute the edges with your fingers. Brush the pie crust with egg wash. Sprinkle with coarse sugar, if desired. This adds a lovely sweet crunch.
Preheat oven to 400°F (204°C). As the oven preheats, place your pie in the refrigerator or freezer to keep it cold. The colder the pie dough, the more likely it will hold its beautiful shape.
Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

French Silk Pie

After many requests, I’m unveiling a favorite French silk pie recipe. I’ve tried a lot of French silk pies and have made several in my own kitchen, but this is definitely my best one yet and I’m thrilled for you to finally try it!

This characteristic is definitely worth highlighting. Most French silk pie recipes call for raw eggs, but I gently cook them first. This requires an extra step on the stove, but it cancels out any worries of serving raw eggs. Even with this step, we still have the same smooth-as-silk texture– nothing is compromised! So if you’re looking for a classic French silk pie recipe without raw eggs, this is it.

Ingredients
Crust
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
1 cup (240ml) heavy cream or heavy whipping cream
two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
4 large eggs
1 cup (200g) granulated sugar, divided
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons pure vanilla extract
Topping
1 cup (240ml) heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
optional for garnish: chocolate curls*

Instructions
Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn’t make a difference.)
Preheat oven to 400°F (204°C).
Blind-bake the crust: Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called “docking” the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
Start the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn’t matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
Cook the eggs: Whisk eggs and 1/2 cup (100g) sugar together in a heat-proof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of simmering water touch the bottom of the heat-proof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and remaining 1/2 cup (100g) of sugar together on medium-high speed until creamy and combined, at least 2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, pour in the chocolate/egg mixture, then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.
Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
For the whipped cream topping: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see notes), if desired. Serve immediately or chill the pie uncovered up to a few hours.
Cover leftovers and store in the refrigerator for up to 5 days.

Cranberry Crumble Pie Bars

If pie crust intimidates you, this is a wonderful place to start. You’re applying the same general mixing process, but without the headache of rolling out dough.

It’s so convenient that the crust and crumble topping come from the same bowl! Combine the dry ingredients together, then cut in the cold and cubed butter. If you don’t have a pastry cutter or if you don’t want to make it by hand, you can use a food processor to gently cut in the butter. By hand it takes a good 5 minutes to get that flour completely coated with little butter bits. (Photo above on the left.) Worth it!

Ingredients
3 cups (375g) all-purpose flour (spoon & leveled)
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks; 230g) unsalted butter, cold and cubed
1 large egg
1/4 cup (60ml) milk*
2 teaspoons pure vanilla extract
optional: 1/3 cup (30g) sliced almonds
Cranberry Filling
4 cups fresh or frozen cranberries (do not thaw)
3/4 cup (150g) granulated sugar
1 Tablespoon cornstarch
2 teaspoons orange zest
1 Tablespoon (15g) fresh orange juice
Orange Icing (Optional)
2 Tablespoons (30ml) fresh orange juice
1 cup (120g) confectioners’ sugar

Instructions
Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. See photo above for a visual.
You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Almonds will be used in the topping in the next step.)
Cranberry Filling: Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds all over top.
Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cranberry specks!). Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, I stick the whole pan in the refrigerator to help speed things up.
Make the icing and cut into squares: Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Mini Fruit Galettes

Complete with a flaky golden brown pie crust, juicy berry filling, and crunchy coarse sugar on top (optional but so good!!), these mini fruit galettes are a treat any time of year. But I especially love them as the weather heats up and we can take advantage of the season’s freshest flavors.

Galettes are free-form pies. I like to call them “lazy pies” because there’s no complicated shaping involved. Just as delicious + awesome as pie, but there’s no weaving, crimping, trimming, or any of that meticulous business. (I know that’s appreciated. Galettes are easy!) I usually stick to full size galettes– like my Blueberry Peach Frangipane Galette or Salted Caramel Apple Galette— but smaller tarts have their benefits. I know you’ll happily agree!

Ingredients
2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
2 and 1/2 cups (about 350-400g) mixed berries or other fruit (see note)
1 Tablespoon (8g) cornstarch
2 Tablespoons (25g) granulated sugar
1 teaspoon lemon juice or vanilla extract
2 Tablespoons (30ml) whole milk, for brushing*
optional for topping: coarse sugar and/or chopped/sliced nuts

Instructions
Pie crust: I like to make sure my pie dough is prepared before I begin. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using. (See note.)
Line two large baking sheets with parchment paper or silicone baking mats. Make sure you have enough room in your refrigerator for these baking sheets because the shaped galettes must chill in step 7.
Prep the filling: Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5.
Shape the crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 5.5 or 6 inch cookie cutter. I simply use the rim of a bowl that’s about that size. Or you can use a ruler and cut circles with a sharp knife. You’ll have to re-roll the dough scraps a few times. Work quickly because the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 5 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 10.
Fill galettes: Arrange dough rounds on prepared baking sheets. Remove filling from the refrigerator and spoon about 1/4 cup into the center of each dough round, leaving any excess juice behind in the bowl. Gently and tightly fold the edges over the filling leaving the very center exposed, as you see in the photos and video tutorial above. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking.
Brush the edges of the pie dough with milk, which helps guarantee the dough will brown. If desired, sprinkle with coarse sugar and/or sliced almonds/nuts.
Chill the shaped galettes in the refrigerator, covered or uncovered, for at least 20 minutes and up to 4 hours. The galettes will lose shape if they’re not chilled. You can preheat the oven as they finish up chilling.
Preheat oven to 375°F (191°C).
Bake chilled galettes for 25-28 minutes or until the edges are lightly browned.
Remove from the oven and cool for at least 5 minutes before enjoying. You can enjoy warm or at room temperature. Serve plain or with ice cream or whipped cream.
Cover leftover mini galettes and store in the refrigerator for up to 5 days.

Garlic Rosemary Herb Focaccia

Let’s make focaccia!! I’ve been working on perfecting focaccia for awhile. Focaccia is an Italian yeast bread. At the heart of it, focaccia is pizza dough without the sauce and cheese. Though it appears plain, focaccia is anything but boring. Its defining characteristics are the olive oil infused flavor and deliciously crisp exterior.

Olive oil enrobes the entire crust, seeping into the interior as the bread bakes. Herbs and garlic are popular toppings, but you can add anything like olives, tomatoes, sesame seeds, parmesan cheese, pine nuts, pesto, caramelized onions, and more.

Pizza is a meal, but focaccia can be part of a meal, an appetizer, a soup dipper, a sauce soaker-upper, and even the crust of a sandwich or panini. Regardless of how and when it’s served, this garlic rosemary herb focaccia is remarkably chewy, rich, and flavorful.

Ingredients
2 cups (480ml) warm water (between 100-110°F, 38-43°C)
2 teaspoons granulated sugar
2 teaspoons instant or active dry yeast (slightly less than 1 standard packet)
1/4 cup (60ml) extra virgin olive oil
1 Tablespoon kosher salt
4 and 1/2 – 5 cups (565g-630g) all-purpose flour or bread flour (spoon & leveled), plus more for hands
Topping & Pan
5 Tablespoons (75ml) extra virgin olive oil or more as needed, divided
2 garlic cloves, minced
3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary (or 2 Tablespoons dried herbs)
sprinkle of coarse salt and freshly ground black pepper

Instructions
Prepare the dough: Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. If the dough is too sticky as you knead, add more flour 1 Tablespoon at a time. The dough should still feel a little soft, but shouldn’t stick your hands. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Let the dough rise: Lightly grease a large bowl with a teaspoon of oil or some nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
Prepare the pan: Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 Tablespoons of olive oil. This is the base layer of the bread, so be generous with the oil. A pastry brush is helpful to spread it.
Flatten the dough: When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don’t tear the dough. If it’s shrinking (mine always does), cover it with a clean towel and let it rest for 5-10 minutes before continuing. This lets the gluten settle and it’s much easier to shape after that.
Let the dough rest: Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours.
Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven and prepare the toppings. Keep it covered. It may rise a little during this time, but not much.
Preheat oven to 450°F (232°C). Allow it to heat for at least 10-15 minutes so every inch of the oven is very hot.
Prepare the toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.
Using your fingers, dimple the dough all over the surface. You can watch me do this in the video above. Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. (This creates the crisp crust!) Sprinkle with a little coarse salt and freshly ground black pepper.
Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.
Cut and serve hot or let it come to room temperature before slicing and serving. Focaccia tastes wonderful warm or at room temperature. Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.

Orange Glazed Cranberry Bread

Welcome back, cranberry orange bread! I’ve made this quick bread at least 5x the past month (honestly, I’ve lost count… it’s one of my favorites!) and decided to add a few updates to the original post. By the way, it freezes beautifully.

When I think of the fall season, many flavor duos come to mind, but no flavor combination is more delicious than orange + cranberry. I love tart cranberries paired with sunshine-sweet orange. Over the years I’ve shared recipes for cranberry orange muffins, cranberry orange bundt cake, and cranberry orange scones— all incredible, but nothing rivals today’s quick bread. It’s the original and I recommend making two loaves because trust me, it will disappear quickly!

Ingredients
Streusel
1/4 cup (31g) all-purpose flour (spoon & leveled)
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (45g) unsalted butter, cold and cubed
Bread
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup (105g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) buttermilk, at room temperature*
1/3 cup (80ml) vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
2 teaspoons orange zest
1 cup (110g) cranberries, fresh or frozen (do not thaw)*
optional: 1/2 cup (65g) chopped pecans or chopped walnuts
Glaze
1 cup (120g) confectioners’ sugar
1–2 Tablespoons orange juice

Instructions
Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
Make the streusel first: Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs.
Make the bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.
Make the glaze: In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.
Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

Homemade Garlic Knots

Even though store-bought dough is convenient, I encourage you to try homemade pizza dough. The dough only requires 6 basic ingredients and about 60-90 minutes of rise time.

Use the best yeast: You need flour, yeast, sugar, water, salt, and olive oil. For the BEST pizza dough, I always use Platinum Yeast by Red Star. If you’ve been baking my yeast breads for awhile, you know I swear by it! (I’ve used this yeast exclusively for years.) Its careful formula strengthens dough and makes working with yeast simple.

Ingredients
Homemade Dough
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
3/4 teaspoon salt
3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and work surface
Topping
5 Tablespoons (70g)  unsalted butter, melted
3 garlic cloves, minced or 1/2 teaspoon garlic powder
1 teaspoon Italian Seasoning*
1/4 teaspoon salt
optional after baking: 1/4 cup canned or freshly grated Parmesan cheese
optional after baking: 2 Tablespoons chopped fresh parsley

Instructions
Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
Add the olive oil, salt, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
Shape the dough: Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn’t as important as the 16 inch length here, not need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that’s up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)
Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
Towards the end of the rise time, preheat oven to 400°F (204°).
Topping: Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
Bake for about 18-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.
Serve plain or with marinara sauce for dipping.
Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

Homemade Flatbread Pizza Recipe

Flatbread can be made with or without yeast. My version requires yeast for the smallest bit of rise, similar to a thin crust pizza. If you want a no-yeast flatbread, I recommend searching for another recipe that’s modified without its addition. (Don’t simply leave the yeast out of this one!)

My regular pizza dough bakes into a thick, chewy, and soft-centered bed for your favorite toppings. It’s a deeply loved recipe on this website and the only pizza dough recipe I use. Flatbread pizza is just that– flatter pizza. Since it’s flatter, it doesn’t require as much yeast or rise time and is perfectly manageable if you’ve never made homemade bread before.

This flatbread is similar to my focaccia, another simple homemade bread recipe.

Ingredients
1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
2 cups (250g) all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
1 teaspoon salt
optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning

Instructions
Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
Preheat oven to 475°F (246°C).
Shape the dough: Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Top each with your favorite toppings.
Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
Cover and store leftovers in the refrigerator for up to 1 week.

Homemade No Yeast Bread (Soda Bread)

Highly requested and majorly convenient if you (1) don’t have yeast and (2) crave bread, this no yeast bread comes at the perfect time! I adapted this recipe from my Irish Soda Bread, a recipe straight from my late grandmother’s kitchen. I made 3 loaves just this past week and am thrilled to share the simple process with you today.

Ingredients
4 and 1/4 cups (515g) all-purpose flour (spoon & leveled), plus more for hands and surface
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons baking soda
4 Tablespoons (1/4 cup; 60g) unsalted butter, melted
2 Tablespoons honey (40g) or granulated sugar (25g)
1 and 3/4 cups (420ml) buttermilk, plus 1 Tablespoon for brushing the dough
optional: 1 Tablespoon whole oats and/or a sprinkle of coarse salt for topping

Instructions
Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside. Feel free to pre-heat the skillet in the oven too, though that’s not necessary.
Whisk the flour, salt, and baking soda together in a large bowl. Set aside.
Whisk the melted butter and honey/sugar together. Pour into the flour mixture and toss to combine. (The mixture won’t fully combine yet since there’s so little wet ingredients and so much flour.) In 2-3 additions, pour in the buttermilk mixing for 15-20 seconds after each addition. After all of the buttermilk has been added, mix gently to form a shaggy, stiff, and slightly moist dough. If you used honey, there could be little specks of honey/butter in spots. That’s ok! Those will be extra flavorful specks in your bread.
Pour the shaggy dough and any flour crumbles that haven’t been incorporated onto a lightly floured work surface. With floured hands, work the dough into a ball and flatten into a (approximately) 7-8 inch disc as best you can (make it about 2 inches tall). If the dough is too sticky, add a little more flour.
Transfer the disc to the prepared skillet/pan. Brush the whole loaf with 1 Tablespoon buttermilk. Using a very sharp knife, score a 3/4 inch deep X into the top. (Without scoring, the bread can’t bake properly in the center.) Sprinkle optional oats and/or coarse salt on top of the loaf.
Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil halfway through bake time to protect the crust from over-browning before the center has a chance to cook.
Remove from the oven and allow bread to cool for 5 minutes before slicing. For best taste, though, let the bread cool for at least 30 minutes before slicing and serving. If you made a plain loaf, the slices are delicious spread with honey butter or your desired spreads. Slices taste wonderful toasted, too!
Cover and store bread at room temperature for 3 days or in the refrigerator for up to 1 week.

6 Inch Cake Recipes

More and more over the past few years, I see questions about adapting large layer cake recipes to fit smaller 6 inch cake pans. 6 inch cakes are very popular and yet most traditional cake recipes don’t accommodate the smaller size.

But last year I discovered an easy solution when I made a 6 inch birthday cake. I no longer adapted cake recipes to fit the smaller cake pan size. Instead, I began using cake batter from my CUPCAKE recipes. (And most of my cupcake recipes are actually adapted from the larger cake variety, so the work is already done!)

I know it’s nothing groundbreaking, but it was a total lightbulb moment as I suddenly had dozens of 6 inch cake flavors to bake. I love the 6 inch size for children’s birthday cakes, small gatherings and celebrations, or bridal/baby showers where there’s a lot of other desserts. And when it comes to decorating, 6 inch is a very non-intimidating size cake!

Ingredients
1 and 3/4 cups (200g) cake flour (spoon & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream at room temperature
1/2 cup (120ml) whole milk at room temperature
Vanilla Buttercream
1 cup (230g) unsalted butter, softened to room temperature
4 – 5 cups (480-600g) confectioners’ sugar
1/4 cup (60ml) heavy cream or whole milk
2 teaspoons pure vanilla extract
salt, to taste
sprinkles for decorating

Instructions
Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling
Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 3/4 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. A bench scraper and small offset spatula are handy for decorating. Decorate with sprinkles if desired.
Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for 5 days.