This striking marble sour cream pound cake bundt has both chocolate and vanilla pound cake batter layered together to make a two-toned, perfectly moist and old fashioned pound cake.
innovative recipes for the home baker
Two summer favorites combined into one incredible dessert: fresh strawberries sandwiched between a layer of lemon curd and vanilla meringue and held together by a tender biscuit.
The bundt version of my cherry blossom cake: a tender white cake flavored with real sakura essence, and speckled with homemade pink sprinkles of various shades to resemble the beautiful trees.
The most tender, pillowy pound cake studded with bright orange zest and lathered with a blood orange glaze.
Red velvet never tasted so good. These are less about the red, more about the chocolate, less about the artificial stuff and more about real dark dutch cocoa and freshly scraped vanilla beans. This cake has the most wonderful texture: super super soft!
Rich fudgy red velvet chocolate cake, naturally flourless. Where most red velvet cakes have just a touch of cocoa, this one doubles down on the chocolate flavor and is still ‘red’ thanks to a light batter made with whipped egg whites. The cake has a crispy meringue lid with a dense chocolatey center. It is topped with a cream cheese vanilla bean whipped cream for that perfect ‘red velvet’ bite.
Basic yellow cake is traded for a vanilla brown butter cake made incredibly fluffy with buttermilk. The cake is wrapped with a caramel chocolate whipped to produce the smoothest ganache.
Super moist, fall spiced, cider orange cake! This cake is made with cinnamon, a boiled cider syrup and fresh orange juice and zest for the perfect fall taste. Olive Oil lifts the cake with earthy tones and a ton of moisture. The cake is either made in a bundt and drizzled with an easy cider orange glaze or made as a layer cake and wrapped in a cranberry meringue. Every slice explodes in fall flavor!