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  • Cakes & Cupcakes FOOD

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    Vanilla Spice Cake – Delicious vanilla spice cake made with real chai tea & topped with a cinnamon cream cheese frosting!

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    Happy Friday the 13th!

    More specifically, Friday the 13th in October, which is pretty cool and like, suuuper spooky.
    To be honest, I don’t really care too much about Friday the 13th. But what I do like (love) about Friday the 13th is counting the amount of phone calls Mike will get today at work to see if he’s running any Friday the 13th specials. I’m not talking about the calls asking if they have any shop specials or he has any flash pieces available, that is a totally reasonable question. I’m talking about the people who call because they want a discount. Yes, fun stuff, people will call the tattoo shop to ask if Friday the 13th means half off tattoos all day.
    Sometimes I like to bet on how many calls I think he’ll get.
    Edit: I have been informed! He got a call today asking if he could do an entire sleeve for $130 because today is a “holiday”. For anyone who doesn’t know much about tattoos, that’s about… $870 less than the minimum for a full sleeve. Ahem. See what I mean?

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)  Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)


    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    ANYWAYS.
    Since Friday the 13th doesn’t happen in October very often, I wanted to do something fun! This is a vanilla spice cake, made with Yogi tea. I am a coffee lover through and through but I’m not kidding when I say that since I tried this tea (the Vanilla Spice ‘Perfect Energy’), I barely drink coffee anymore. It’s sooo good, hot or cold. Plus it has caffeine! Which is always a plus. That’s honestly the main reason I don’t drink tea: because I can’t find a tea with enough caffeine to wake me up in the morning. Well, that, plus I always make it in the microwave and then forget it’s in there until 5pm.
    Also yes, I know making tea in the microwave is a sin. I’m sorry to any of my viewers in the UK.

    But back to this cake! It’s a vanilla spice cake, super moist and with a great flavor that pairs well with the cinnamon cream cheese frosting without overwhelming it. I’m obsessed, and you bet I ate that entire piece after I took the photos.

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    To make the planchette cake, I just found a planchette I liked on Google Images, printed it, cut it out, and used it as a template to cut the cake to the right shape. I crumb-coated it, then stuck it in the freezer for about 10 minutes before I did the final frost. I colored some of the frosting with black food coloring, which actually turned it this beautiful purple color (score), and did a light coat over the final frost to create a marble effect. Then I piped on the letters and little details, and voila!

    ♡ What’s your favorite odd holiday?

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    Prep Time40 mins
    Cook Time40 mins
    Total Time1 hr 20 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Chai Concentrate

    • 1 cup nondairy milk I used vanilla almond milk
    • 2 Yogi Vanilla Spice teabags

    Cake

    • 1 3/4 cups all-purpose flour
    • 1 cup brown sugar
    • 1 tsp. ground cinnamon
    • 1/4 tsp. allspice
    • 1/4 tsp. ground nutmeg
    • 1/4 tsp. ground ginger
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/2 cup nondairy milk
    • 1/2 cup chai concentrate recipe below
    • 1/3 cup olive oil
    • 2 tsp. vanilla extract
    • 1 Tbsp. white vinegar

    Cinnamon Cream Cheese Frosting

    • 1/2 cup vegan butter
    • 8 oz. vegan cream cheese I like Trader Joe's version the best
    • 1 tsp. ground cinnamon
    • 1 1/2 tsp. vanilla extract
    • 3 cups powdered sugar
    • food coloring

    Instructions

    For the chai concentrate:

    • Add the 1 cup of nondairy milk & the teabags to a small saucepot. Bring to almost a simmer (small bubbles will form and the milk will be steaming, but not boiling), then turn off the heat, cover, and let sit for 30 minutes. After the 30 minutes, squeeze the teabags to get all the flavor, then let cool.

    For the cake:

    • Preheat oven to 350℉.
    • Sift together the flour, baking soda, salt, & spices (cinnamon, nutmeg, allspice, & ginger).
    • Add the brown sugar and mix well.
    • Add the milk, chai concentrate, olive oil, vanilla, & vinegar and mix until smooth, being careful not to overmix.
    • Pour the batter into a greased and parchment-lined 8x8 square baking pan.
    • Bake for 35-45 minutes until golden brown and a toothpick inserted in the center comes out clean.

    For the frosting:

    • Add the butter & cream cheese to the bowl of a stand mixer and beat on medium speed until creamy.
    • Add the vanilla & cinnamon.
    • Gradually add the powdered sugar on a low speed and mix until smooth.

    Notes

    The cream cheese frosting is not as solid as a regular buttercream, so be sure to chill the cake thoroughly between the crumb coat & full frost.


    Pin it!

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

     

    © 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.

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  • Cakes & Cupcakes FOOD

    Pumpkin Chocolate Chip Cake (Vegan)

    Pumpkin Chocolate Chip Cake – Spiced pumpkin cake studded with dark chocolate & covered in a smooth dark chocolate ganache. Perfect for fall!

    Pumpkin Chocolate Chip Cake (Vegan)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    LET THE FALL BAKING BEGIN!

    I’m sure I’m going to write this on every fall recipe, but I FREAKIN’ LOVE THIS TIME OF YEAR. The weather is finally cooling down, leaves are falling, everything seems strangely calm. Probably because kids are back in school so there’s no children screaming at all hours of the day in our neighborhood. I don’t know when I became an old lady but I guess this is who I am now.
    Plus pumpkin patches are popping up on every corner and ugh, I just love it. Time to start looking for a Halloween costume & eating pumpkin EVERYTHING.

    Pumpkin Chocolate Chip Cake (Vegan)

    Pumpkin Chocolate Chip Cake (Vegan)

    This is probably the most versatile recipe I have. I’ve made it as cake, cupcakes, muffins, mini loaves, the list goes on and on. There’s not much to say about this cake besides you will LOVE IT. It’s so easy to throw together, it’s done in less than an hour, and has just the right amount of fall spices to make you feel all warm & fuzzy inside. Plus it’s ridiculously delicious and makes a perfect dessert, midnight snack, or breakfast.
    Don’t judge me.

    Pumpkin Chocolate Chip Cake (Vegan)

    Fun fact: One time I baked this cake and then served it to my mom (who hates vegan food) without telling her it was vegan and she LOVED IT. I later told her that it was a vegan cake and from that day forward she’s like, “you know what, I don’t care if this is vegan, it’s delicious” with almost everything I bake. Yes, this cake has the power to change people.

    Here’s What I Used:

    Pumpkin Chocolate Chip Cake (Vegan)

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

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/2 tsp. ground cinnamon
    • 1/3 cup vegetable oil
    • 1 tsp. vanilla extract
    • 1 tsp. apple cider vinegar
    • 1 cup pumpkin puree
    • 1/2 cup water
    • 1 1/2 cups semisweet chocolate chips divided
    • 1/4 cup nondairy milk

    Instructions

    • Preheat oven to 350℉.
    • Sift together the flour, sugar, baking soda, salt, & cinnamon.
    • Mix together the oil, vanilla, vinegar, & water.
    • Pour the wet ingredients into the dry ingredients & mix well.
    • Fold in the pumpkin puree and mix well. Fold in 1 cup of the chocolate chips.
    • Pour into a greased bundt pan & spread evenly.
    • Bake for 35 minutes or until a toothpick comes out clean.

    For the Ganache:

    • Heat the nondairy milk in the microwave until almost boiling. Mine took about 45 seconds, but keep an eye on it because your microwave might take more or less time.
    • Pour the heated milk over the remaining 1/2 cup of chocolate chips & let sit 2-3 minutes.
    • Gently stir until completely smooth. The ganache will look broken at first, but keep stirring and it will come together.
    • Pour the ganache over the cooled cake.

     

    Pumpkin Chocolate Chip Cake (Vegan)

    © 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.

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