Tag Archives: cake

Take a Big Bite!


I have stumbled upon an amazing moist yellow cake recipe. Ooooh how I have been searching. My lovely friends and fellow foodies, this is a recipe to play with, BLACKBERRY BUTTERMILK CAKE. A perfect dessert for the middle of July, inspired by an abundance of sweet summer blackberries and my son Colby is coming for dinner! A sweet and wholesome dessert is just what will complete our summer evening dinner.

The berries are arranged in the bottom of a spring form pan atop parchment paper and sprinkled with sugar.

An orange is zested for the cake batter. Just enough to give the cake a hint of citrus.

I love every second of this dessert. I can feel it in my happy heart that it will be wonderful. The secret is Buttermilk.

Ready for the oven! Placed on a sheet pan, as my spring form pan is not trustworthy…..

And what a sweet surprise, moist and fragrant, BLACKBERRY BUTTERMILK CAKE. What an entirely unexpected treat…..I rummage through my cupboards searching for a bottle of cointreau to boost my whipped cream with an intoxicating zing of citrus….

The strawberries, orange zest and blackberries blend well together. Each bite revealed interesting textures and layers of complimentary flavors. I couldn’t help myself from taking “too big of a bite”.



  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
  • 2 1/3 cups cake flour (sifted, then measured) plus more for pan
  • 2 1/2 cups (10 ounces) fresh blackberries
  • 1/4 cup plus 1 1/3 cups sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons finely grated orange zest
  • 1 cup well-shaken buttermilk
  • Powdered sugar (for dusting)
  • special equipment:

    Use a 9″-10″-diameter springform pan


  • Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
  • Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
  • Bake until cake is golden brown and cake bounces back when pressed gently with fingertip, about 1 hour 25 minutes for a 9″ pan and about 1 hour for a 10″ pan. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

Chocolate Cake Sensation


I bake a wonderful chocolate cake. My friends are always asking for the recipe and I am never willing to give it out. Why? I enjoy the praise for an incredible cake. I love watching them take a bite and I patiently wait for them to be pleasantly surprised. They settle deep into their seat, relax, and prepare for the next bite of chocolate sensation. But it’s time to share the secret with you. The secret is on the back of the Hershey’s Cocoa can. Yup, that’s it, that’s the recipe I use for my base chocolate cake every time. 

Experiment with your frosting and filling flavors. Toasted almonds, Amaretto and coconut blend wonderfully with butter cream frosting…..

Or chocolate frosting blended with Kahlua and raspberry liquor. The center is filled with our homemade raspberry jam. I am in desperate need of a cake decorating class and so I cover the top of my poorly frosted cake with chocolate squiggles, chocolate  shavings and fresh raspberries….

So now that the secret is out, promise me you will come back and post how your cake baked up and what flavors you chose to make it sensational. Happy baking!


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.


    1/2 cup (1 stick) butter or margarine
    2/3 cup HERSHEY’S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting