Category Archives: CAKES

Matcha Green Tea Cake with White Chocolate Buttercream Frosting

 Prep Time: 30 mins | Cook Time: 40 mins | Yield: 12-18 servings

1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
6 teaspoons matcha green tea powder
1 1/4 cups white sugar
1 cup vegetable oil
3 extra-large eggs
1 cup plain yogurt
1 1/2 teaspoons vanilla extract
White Chocolate Buttercream Frosting: (YIELD 3 ½ cups)
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners’ sugar, sifted
6 ounces white chocolate baking bar, melted and cooled
6 tablespoons heavy whipping cream
1 tablespoon pure vanilla extract
1 (4 oz.) white chocolate baking bar, melted and cooled separately
Preheat oven to 350 degrees F (175 degrees C). Grease and flour (2) two 9-inch round pans. Set aside.
Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
In a large bowl -beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
To make Chocolate Buttercream Frosting: In a large bowl, beat the butter, confectioners sugar and green tea at low speed until fluffy. Add in melted and cooled white chocolate, whipping cream and vanilla. Beat on high speed for 4-5 minutes, scraping the bowl with a spatula.
Note: Set 1 ½ cups of the frosting aside, and add 1 tablespoon of the green tea powder if you wish to decorate the top of the cake as shown in the picture.
To assemble and decorate the cake: when the cakes are completely cooled, cut the moundy top of the cakes using a “cake leveler”. Set aside the cut pieces for a later use. Put one layer cake on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of the cake on top, and spread frosting to cover the top and sides of the cake. Place the shaved top pieces of the cakes in a food processor, and process for 15 or more seconds, and pat cover the bottom of the cake all sides. Add green tea powder to the “separated” melted and cooled chocolate and whisk to blend. Pour into a small plastic squeeze bottle and slowly squeeze out chocolate around the edge of the cake, letting them run down unevenly. Place the 1 ½ cups frosting in a decorating bag, and decorate the top of the cake with your preferred decoration style. Refrigerate until ready to serve.
NOTE: The recipe is for a “TWO LAYER” cake only. So you must double the ingredients (except for the 1 4 oz. separated chocolate) if you need to make a four layer one like I did.
TIP: This cake is ridiculously delicious! I made one for a birthday party and got a raving reviews from everybody. So doubling the recipe would not be a bad idea at all.

Angel Cake with Whipped Cream Frosting

Prep: 25 minutes | Bake: 35 mins | Yield: 12 servings



1 ¾ cups sugar
¼ teaspoon salt
1 cup cake flour, sifted
12 egg whites, at room temperature, the freshest eggs the better
⅓ cup warm water
1 teaspoon orange extract, or extract of your choice
1 ½ teaspoons cream of tartar

Whipped Cream Frosting;
2 cups heavy whipping cream, cold
1 teaspoon pure vanilla extract
3 tablespoons granulated sugar


Preheat the oven to 350˚ F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, thoroughly combine egg whites, water, orange extract, and cream of tartar well using whisk, about 3 minutes. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is well incorporated. Carefully spoon mixture into an ungreased tube, or chiffon pan. Bake for 35 minutes before checking with a wooden skewer or toothpick. Cool upside down on cooling rale, place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.

Meanwhile, place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. 

In a large cold bowl, place all the ingredients and beat with cold whisk until stiff peaks form. Decorate the cake. Set for about 15-30 minutes. Serve.

Note: The frosting ingredients makes about 2 cups whipped cream. Double the amount, if need be.

Enjoy! 🙂

Strawberry Cake


1 (18.25 oz) box Duncan Hines French Vanilla white cake mix
1 (3oz) box strawberry-flavored instant gelatin
1 (15oz) package frozen strawberries in syrup, thawed and pureed
4 extra-large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting:

1/4 cup butter, softened
2 (8oz) packages cream cheese, softened
1 (10oz) package frozen strawberries in syrup, thawed and pureed
1 tsp strawberry extract
4 cups confectioners’ sugar
Freshly sliced strawberries for garnish, optional

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries if desired.

Devil Chocolate Cake


2 cups pastry flour
3/4 cup cocoa powder
1 1/2 tsps baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups sugar
4 etxra-large eggs
2/3 cup plus 2oz buttermilk
1/2 cup plus 2oz brewed coffee
1 teaspoon vanilla extract

Milk Chocolate Ganache, recipe follows

Chocolate Ribbon, recipe follows

Special equipment: 10-inch springform pan

Preheat the oven to 325 degrees F. Butter and flour a 10-inch springform pan and/or a 2 9-inch round cake pans.

Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition. Combine the buttermilk, coffee and vanilla extract, mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan(s). Bake for 45 minutes (if using cake pans) to 1 hour (if using springform), until a skewer or toothpick inserted in the middle of the cake comes out clean. Remove the cake from the pan after 15 minutes and cool completely. If using the springform pan, cut the cake into 2 layers.

Spread whipped ganache between the 2 layers and more on the top and sides of the cake. If using acetate, wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set then carefully remove the acetate before serving.

Milk Chocolate Ganache:
1 cup heavy cream
1/2 pound milk chocolate, finely chopped

In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form.

Note: Do not over whip as the ganache may split.

Chocolate Ribbon:
5oz semisweet chocolate, melted

Special Equipment: 21/2-inch wide acetate ribbon.
Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.

Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.

Note: Acetate ribbon is a medium gauge clear plastic often used for cake decorating and chocolate work. Sold in rolls, it can be found in baking supply stores.

Mocha Chocolate Icebox Cake

2 cups cold heavy cream
12 oz Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur
2 tbps unsweetened cocoa powder
1 tsp instant espresso powder
1 tsp pure vanilla extract
3 (8oz) packages chocolate chip cookies
Shaved semisweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (Break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Using a small sharp knife, run around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.