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Cakes & Cupcakes

  • Cakes & Cupcakes FOOD

    Peanut Butter & Chocolate Marble Cake

    Peanut Butter & Chocolate Marble Cake – The perfect mix of two irresistible cake flavors! Rich chocolate cake marbled with a light and fluffy peanut butter cake, topped with decadent chocolate frosting.

    Peanut Butter & Chocolate Marble Cake

    Can I be honest? I had pretty much the best birthday this year.

    I’ve literally been celebrating my birthday for the past week. I’m doing something cool every day and taking down time to watch movies I’ve always wanted to watch. Plus I cleaned and organized our entire house, because yes I’m actually 65 and organizing is genuinely fun to me. There’s a feeling you get when you buy new baskets from Target that I can’t quite explain, but it’s a feeling I live for.

    Peanut Butter & Chocolate Marble Cake

    I got the most thoughtful presents from my boyfriend and family (mostly stuff for streaming), and of course I got to eat. A lot. Mostly cake. And since it was my birthday, I took my two favorite cakes of all time, smashed them together with my favorite frosting, and the end result is ethereal.

    I’m a peanut butter girl through and through, and I never seem to get tired of it. I took my favorite peanut butter cake recipe, marbled it together with rich chocolate cake, and topped the whole thing with a chocolate frosting that I could eat by the spoonful.

    Peanut Butter & Chocolate Marble Cake

    How to Make Peanut Butter & Chocolate Marble Cake:

    First, make the two cake batters. Then in an 8″x8″ pan, alternate big scoops of the batters. I covered almost the entire bottom of the pan with peanut butter batter, leaving just a few empty spots, then poured over the chocolate batter and topped with the remaining peanut butter. The chocolate batter is much thinner, so it’ll pour easily into all the nooks and crannies. Then if you want to, use a knife to gently swirl the two batters together. Bake until the peanut butter cake is golden, let it cool, then top it with the chocolate frosting.

    Peanut Butter & Chocolate Marble Cake

    I doubled the entire recipe and baked it in a 9″x13″ pan because I wanted to feed a small army, but if you want to bake a normal amount of cake then follow the recipe as is.

    I also added freeze-dried strawberries on top and… there are no words.

    Peanut Butter & Chocolate Marble Cake

    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Peanut Butter Cake

    • 6 Tbsp. creamy peanut butter
    • 3 Tbsp. vegan butter, such as Earth Balance
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 1/2 Tbsp. ground flaxseed
    • 1 cup + 2 Tbsp. all-purpose flour
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup nondairy buttermilk

    Chocolate Cake

    • 3/4 cup all-purpose flour
    • 2 Tbsp. cocoa powder unsweetened
    • 1/2 cup granulated sugar
    • 1/4 tsp. salt
    • 1/2 tsp. baking soda
    • 3 Tbsp. vegetable oil
    • 1 1/2 tsp. white vinegar
    • 1/2 tsp. vanilla extract
    • 1/2 cup freshly brewed coffee cold

    Chocolate Frosting

    • 1/2 cup vegan butter, such as Earth Balance
    • 1/4 tsp. salt
    • 1/2 tsp. vanilla extract
    • 1 Tbsp. + 1 tsp. cocoa powder unsweetened
    • 6 ounces semisweet chocolate chips
    • 1 1/2 cups powdered sugar
    • 1 Tbsp. nondairy milk, such as Silk optional

    Instructions

    To make the peanut butter cake:

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 4 1/2 Tbsp of water. Mix well, then set aside to let thicken slightly, about 5-7 minutes.
    • In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy, about 5 minutes. Add the flaxseed and mix for another 3 minutes until fully incorporated.
    • Sift together the dry ingredients (flour, baking powder, baking soda, and salt). Alternately add the dry ingredients and the buttermilk (meaning add 1/3 of the dry, 1/2 of the wet, 1/3 of the dry, remaining wet, remaining dry).
    • Set aside while you make the chocolate cake batter.

    To make the chocolate cake:

    • In a large bowl, sift together the dry ingredients (flour, cocoa powder, salt, and baking soda). Add the sugar and mix well.
    • In a measuring cup, mix together all the wet ingredients (oil, vinegar, vanilla, and coffee). Add the wet ingredients to the bowl, then gently stir until no lumps remain.

    To assemble:

    • Generously spray an 8″x8″ baking pan with baking spray. Alternate adding the two batters to the baking pan.
    • Once they have both been added, use a knife to gently swirl the two batters together. Be sure to swirl gently, or the two batters will blend together and you won’t get the marble effect!
    • Bake the cake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

    To make the frosting:

    • In the bowl of a stand mixer, cream the butter until smooth. Add the salt and vanilla and continue creaming until light and fluffy, about 5 minutes.
    • In a microwave-safe bowl, add the chocolate chips. Microwave the chocolate in 30-second intervals until completely melted. Let cool slightly.
    • With the mixer on medium, add the melted chocolate. The easiest way to do this (without making a mess!) is to pour the chocolate straight down the side of the bowl into the mixer.
    • Once fully incorporated, sift together the powdered sugar and cocoa powder and add it to the bowl. Start the mixer on low until the powdered sugar is fully incorporated, then turn the mixer to medium-high to whip some air into the frosting.*
    • If your frosting is a little too thick, add the nondairy milk and continue mixing until light in color and super fluffy.
    • Spread the frosting over the cooled cake and decorate with sprinkles or freeze-dried fruit. Enjoy!

    Notes

    *Sometimes the frosting can look broken at this point. If it looks gritty or broken, just continue whipping it on a high speed until it all comes together. If it continues to look broken, place the bowl in the fridge for 10-15 minutes until the frosting is cool, then whip it on a high speed.
    To make homemade buttermilk, add 1/2 tsp. of lemon juice to a 1/2 cup measuring cup, then fill the rest with nondairy milk. Mix well, then let sit for 5 minutes until curdled.
    Frosting recipe by Joy the Baker
    Peanut Butter & Chocolate Marble Cake

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Peanut Butter & Chocolate Marble Cake
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  • Cakes & Cupcakes FOOD

    Chocolate Banana Coffee Cake

    Chocolate Banana Coffee Cake – rich, chocolatey, fudgey chocolate banana cake topped with a crunchy dark chocolate streusel

    Chocolate Banana Coffee Cake

    There are many things that I’ve changed my mind on throughout the years. I decided to stop eating meat, then dairy. I’ve changed my mind on movies I thought I loved. I’ve changed my mind on whether or not I like raisins (final verdict: I do like them, but only if they’re in things). But there’s one thing that I’ve never changed my mind on, and it’s this: coffee cake should have a layer of streusel equal in height to the layer of cake.

    Chocolate Banana Coffee Cake

    Coffee cake is one of my favorite foods of all time, along with banana bread and blueberry muffins. I like coffee cake when it’s thick and crumbly and not overly sweet. I also like when there’s so much streusel that it almost overwhelms the cake, but doesn’t. This Chocolate Banana Coffee Cake has all that.

    Chocolate Banana Coffee Cake

    The cake base is chocolatey and fudgey, like a really good brownie. The streusel is rich and crunchy, and there’s a super thick layer of it. The banana keeps the cake moist, and the dark cocoa powder ensures that it’s chocolatey without being overly sweet. It’s everything I want in a coffee cake.

    Chocolate Banana Coffee Cake

    Chocolate Banana Coffee Cake

    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Chocolate Banana Cake

    • 1/4 cup vegan butter, such as Earth Balance melted
    • 1/2 cup brown sugar
    • 1 Tbsp. ground flaxseed
    • 1 Tbsp. vanilla extract
    • 1 cup all-purpose flour
    • 1/3 cup dark cocoa powder unsweetened
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 1/2 tsp. ground cinnamon
    • 1/4 cup nondairy milk, such as Silk
    • 1/2 cup mashed banana (about 1 medium banana)

    Dark Chocolate Streusel

    • 1/2 cup vegan butter, such as Earth Balance melted
    • 2/3 cup brown sugar
    • 3 Tbsp. dark cocoa powder unsweetened
    • 1/2 tsp. ground cinnamon
    • 1 1/2 cups all-purpose flour

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 3 Tbsp. of water, stir, then set aside until slightly thickened (about 5-7 minutes).
    • In the bowl of a stand mixer, add the melted butter and brown sugar. Mix until fully incorporated. Add the vanilla and the flaxseed and continue mixing until smooth.
    • In a separate bowl, sift the dry ingredients (flour, cocoa powder, baking powder, salt, and cinnamon). With the mixer on low, gradually add the dry ingredients, making sure that they are fully incorporated.
    • Add the milk and the mashed banana to the mixer. Mix until just combined. Pour into a greased and parchment-lined 8″x8″ baking pan and spread evenly into the corners.
    • To make the streusel topping: combine the brown sugar and melted butter in a medium-sized bowl. Mix until fully combined, then add the remaining ingredients. Stir until the mixture becomes dry and crumbly, then sprinkle over the cake mixture. Gently press the crumbs into the cake.
    • Bake 35-40 minutes until fully set. A toothpick inserted in the center of the cake should come out with a few wet crumbs, but not batter!
    Chocolate Banana Coffee Cake

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Chocolate Banana Coffee Cake
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  • Cakes & Cupcakes FOOD

    Snickerdoodle Blondie Cake (Vegan)

    Snickerdoodle Blondie Cake

    I’m confused by the title as well. You’re not alone.

    But the truth is that I don’t really know what to call this. It’s a mix between a crispy snickerdoodle cookie, a gooey blondie, and a lighter-than-air cake. How can something be all 3 of these things at once? I don’t know, I’m still trying to process.

    Snickerdoodle Blondie Cake

    All I know is that the crunchy cinnamon-sugar topping is everything.

    This recipe comes from the amazing Bravetart cookbook, which is my current cookbook obsession. You’ll definitely be seeing more recipes from this book because oh my god are they delicious. And simple. And nostalgic. I’ll take any excuse to make a home version of good ol’ American classics.

    Snickerdoodle Blondie Cake

    Snickerdoodle cookies are usually a bit boring to me to be honest (sorry, I’m a chocolate and peanut butter girl through and through), but blondies are my jam. They could be the plainest blondies in the world, I’m talking no chocolate chips or anything, and I’d still pick them over anything else on a dessert table.

    When I first flipped through the book, this snickerdoodle cake was the first recipe that caught my attention. I’m the type of person who gets fixated on something and can think of nothing else, so I baked it the same day. I chose a slightly different pan than recommended (the book recommends doubling this recipe, then baking in a 11″x15″ pan), so the texture is slightly different than the photos in the book. But honestly? The crunchy topping, crispy edges, and gooey center are perfection.

    Snickerdoodle Blondie Cake

    Snickerdoodle Blondie Cake

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Blondie Cake Base

    • 2 ounces vegan butter, such as Earth Balance
    • 1 3/4 ounces coconut oil, solid (but still creamy)
    • 5 1/4 ounces granulated sugar
    • 1/2 Tbsp. ground flaxseed
    • 2 tsp. vanilla extract
    • 5 1/4 ounces all-purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. baking powder
    • 1 pinch ground nutmeg
    • 4 ounces nondairy milk, such as Silk

    Cinnamon-Sugar Topping

    • 2 ounces granulated sugar
    • 1 Tbsp. ground cinnamon

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 1 1/2 Tbsp. of water. Stir together, then set aside to let thicken slightly (about 5 minutes).
    • Cream together the butter and sugar until light and fluffy, about 5-7 minutes. Add the coconut oil, flaxseed, and vanilla and continue mixing until fluffy and pale in color, about 3 minutes.
    • In a small bowl, sift together the dry ingredients (flour, salt, baking powder, and nutmeg). Add the flour to the butter mixture in 3 parts, alternating with the milk. Meaning: add 1/3 of the flour, add 1/2 of the milk, add another 1/3 of the flour, add the remaining milk, add the remaining flour.
    • Pour into a greased 8″x8″ square baking pan and spread into an even layer. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle over the top of the blondie. Make sure to sprinkle it evenly, and get into all the edges and corners!
    • Bake 15-25 minutes until the blondie turns golden brown on the edges and is set in the middle. Let cool completely, then cut into squares.
    Recipe by Bravetart – Snip Doodles

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Snickerdoodle Blondie Cake
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  • Cakes & Cupcakes FOOD

    Lemon Rosemary Olive Oil Cake

    Lemon Rosemary Olive Oil Cake – light, fluffy citrus cake made with olive oil and lemon zest, packed with a light rosemary flavor and topped with a zesty glaze and candied lemons!

    Lemon & Rosemary Olive Oil Cake

    This cake. Oh man, this cake.

    This cake is the most highly-requested cake by my family and friends, and by far the best-selling cake when I was operating my own bake-from-home bakery.

    This cake is incredible on so many levels. Moist (sorry) from the olive oil, flavorful from the fruit zest, light and fluffy but still dense enough to be enjoyable. Full of citrus flavor which is perfect for both summer and winter. Adaptable to any citrus you can think of. And that glaze? I could eat it by the spoonful. Sometimes I do.

    Lemon & Rosemary Olive Oil Cake

    I’ve posted this basic cake before (it’s the same recipe used for my Blood Orange Olive Oil Donuts) and wanted something new and summery to celebrate the fact that the storms are finally over and the sun is out and I can finally step outside with getting frostbite. In comes rosemary, which I know is risky because people feel very strongly about herbs in their baked goods- either STRONG LOVE or STRONG HATE but there is nothing in between.

    Don’t be afraid of the herbs, my friend. It’s not overwhelming, I promise. The cake is sweet and lemony, with a slightly bitter, peppery taste from the rosemary. It’s the perfect starting point if you’re new to the whole “putting herbs in dessert thing”. And then it’s topped with candied lemon slices, which is so simple to do but looks crazy fancy.

    Lemon & Rosemary Olive Oil Cake

    Lemon & Rosemary Olive Oil Cake

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Lemon & Rosemary Cake

    • 1 cup nondairy milk
    • 1/3 cup olive oil
    • 3 Tbsp. lemon juice, divided
    • 1 Tbsp. lemon zest
    • 3/4 cup granulated sugar
    • 1 3/4 cups all-purpose flour
    • 1/4 cup cornstarch
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1 1/2 tsp. dried rosemary, divided
    • 1 cup powdered sugar

    Candied Lemons

    • 2-3 lemons
    • 1 cup granulated sugar
    • 1 cup water

    Instructions

    For the lemon cake:

    • Preheat the oven to 350ºF.
    • In a medium-sized measuring cup, mix together the nondairy milk, olive oil, 1 Tbsp. of the lemon juice, and the lemon zest.
    • In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Add the granulated sugar and mix well.
    • Pour the wet ingredients into the dry ingredients and mix gently until fully combined. Fold in 1 tsp. rosemary.
    • Pour the cake into a greased 8″ round cake pan. Bake for 35-40 minutes until golden brown around the edges and set in the middle. Remove the cake from the oven and let cool completely.
    • Once the cake is cooled, add the powdered sugar, 2 Tbsp. lemon juice, and 1/2 tsp. rosemary to a bowl and mix well until totally smooth. Pour over the top of the cake and using a spoon or spatula, gently push the glaze out to the edges of the cake. This glaze is super thick, so be careful! You can always add a few drops of lemon juice to thin it out if you want to.

    For the candied lemons:

    • Add the granulated sugar and water to a small saucepan and bring to a simmer over medium-low heat.
    • Slice the lemons, then place the lemon slices gently in the sugar mixture. Let the lemons simmer for 15 minutes over a medium-low heat, then gently remove and place on a piece of parchment paper until completely cool.
    Lemon & Rosemary Olive Oil Cake

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Lemon & Rosemary Olive Oil Cake
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  • Cakes & Cupcakes FOOD

    Peanut Butter Banana Cupcakes

    Jump to Recipe
    Peanut Butter & Banana Cupcakes

    Happy Sunday!

    I’m so excited to be sharing these peanut butter banana cupcakes today, not only because they’re delicious and super fun to make, but also because today happens to be my 5 year anniversary with my boyfriend. Yay!

    Peanut Butter & Banana Cupcakes

    These peanut butter banana cupcakes are super moist (sorry) and packed with banana flavor. The batter is sprinkled with chocolate chips right before baking. This adds a little bit of chocolate flavor (and a good texture) without overwhelming the other flavors. Once they’re cool, top the cupcakes with a peanut butter frosting, drizzle with melted peanut butter, and sprinkle with more chocolate chips. Yummmmm.

    Peanut Butter & Banana Cupcakes

    Banana, peanut butter, and chocolate all together? This is honestly my dream dessert.

    Peanut Butter & Banana Cupcakes

    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Cake
    Servings: 16

    Ingredients

    Banana Cupcakes

    • 1/2 cup vegan butter
    • scant 1/2 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 tsp. vanilla extract
    • 1/4 cup applesauce
    • 1 1/4 cups all-purpose flour
    • 3/4 tsp. baking powder
    • 1 1/2 tsp. baking soda, divided
    • 1 tsp. ground cinnamon
    • 1/4 tsp. salt
    • 1 Tbsp. white vinegar
    • 2 medium bananas, mashed
    • 1 large handful vegan chocolate chips

    Peanut Butter Frosting

    • scant 3/4 cup vegan butter
    • 3/4 cup creamy peanut butter
    • 1 tsp. vanilla extract
    • 1 pinch salt
    • 2 1/4 cups powdered sugar
    • 1-2 Tbsp. nondairy milk (optional)
    • melted peanut butter for decorating
    • chocolate chips for decorating

    Instructions

    For the cupcakes:

    • Preheat the oven to 350ºF.
    • In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.
    • Add the vanilla extract and applesauce and cream together another 2 minutes.
    • Sift together the dry ingredients (flour, baking powder, 1/2 tsp. baking soda, salt, and cinnamon)
    • Add half of the dry ingredients and mix until almost fully combined, then add the mashed bananas. Add the remaining dry ingredients and mix until almost fully combined.
    • In a separate small bowl, add the vinegar to the remaining 1 tsp. baking soda. Let it bubble up, then pour into the cake batter and fold gently.
    • Scoop the cake batter into a lined cupcake tray (scoop each a little less than 3/4 full) and sprinkle the tops with chocolate chips. Bake 20-25 minutes until the cupcakes are golden brown across the top.

    For the frosting:

    • In the bowl of a stand mixer, cream together the butter, peanut butter, salt, and vanilla on medium-high until light and fluffy, about 5-7 minutes.
    • Sift the powdered sugar, turn the mixer down to low, and gradually add the powdered sugar to the bowl. Once it is almost fully incorporated, turn the mixer back up to medium-high and let it whip until light and fluffy. If the frosting is too stiff, you can add up to 2 Tbsp. of nondairy milk.

    To decorate:

    • Pipe the frosting on top of the cupcakes using a piping bag fitted with a star tip. Drizzle with melted peanut butter and sprinkle with chocolate chips. Enjoy!
    Recipe inspired by Handle the Heat
    Peanut Butter & Banana Cupcakes

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Peanut Butter & Banana Cupcakes
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