Cakes – Page 2 – The Pajama Chef

Chocolate Chip Zucchini Cake

July 30, 2015July 27, 2015 Sarah

This is the BEST zucchini cake I have ever had! And it doesn’t even have frosting. Crazyyy!

I never had zucchini anything until I met Ben. He opened up a whole world to me! Zucchini muffins, bread, cookies, pasta, cake… well, I guess he opened up basically a whole new world of sweets [with the addition of some veggies so you can pretend to be a little healthier]. HA! The first summer after we were married, we were served zucchini cake for dessert by some of our new church friends. This chocolate zucchini cake was amazing… and had the best, thickest chocolate frosting ever. It was positively scrumptious!

Problem was… every time I made zucchini cake after having hers, I wanted layer upon layer of chocolate frosting. But sometimes that’s too much work. Or you don’t want to wait for the cake to cool completely before that. Or you want to be able to eat the cake for breakfast. Or ___ [insert other “problem” here]. SIGH. But guess what guys?!? Once I discovered THIS cake, my problems were solved. Hallelujah!

This zucchini cake, aptly named Chocolate Chip Zucchini Cake, is equally chocolately yet requires not one layer of chocolate frosting because of the abundance of chocolate chips used to top this masterpiece. Genius, I say! Alright, so there aren’t mountains of chocolate chips on top of this cake, but there ARE enough to enjoy in just about every bite. The middle pieces have more so I recommend eating those yourself. Or, you know, not being selfish like me and sharing with those you love. I’m so nice! Each bite though, no matter if it comes from the side or the middle, is unbelievably soft and melts in your mouth. Buttermilk in cakes is fabulous, I think! It also has a teensy bit of warm spices to intensify the chocolate flavor even more. Hope you enjoy this cake as much as we did… and don’t forget to eat your veggies! 🙂

one year ago: Dark Chocolate Chunk Peanut Butter Blondies – with vegan and gluten free options!
two years ago: Eggplant Potato Frittata
three years ago: Baked Flounder
four years ago: Lavender Lime Scones
five years ago: Tasty Corn

Chocolate Chip Zucchini Cake

Servings: 18
Time: 60 minutes
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from What Megan’s Making

Ingredients:

2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 3/4 cups sugar
1/2 cup canola oil
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups peeled, shredded zucchini [1 medium]
2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch pan with cooking spray and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and cloves.

In the bowl of a stand mixer, cream together the butter and sugar. Beat in the oil, eggs and vanilla. Add the flour mixture to the creamed mixture alternately with the buttermilk. Stir in the zucchini. Pour into prepared pan. Sprinkle with chocolate chips.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Enjoy! This is also great with ice cream.

Cakes, Desserts, Recipes

Yellow Birthday Cake with Whipped Chocolate Frosting

May 20, 2015May 19, 2015 Sarah

Perfectly fluffy and sweet yellow birthday cake, served up with an airy chocolate frosting. Perfection for your birthday celebration!

My favorite cake to make is snack cake, for several reasons. A) It’s easy. B) It’s called a snack cake so I can eat it for a snack… or breakfast. 🙂 C) It’s pretty foolproof. Though I’ve been making layer cakes for years, they are still a wee bit intimidating because of all the what if’s. What if the cake doesn’t come cleanly out of the pan? What if a layer breaks when frosting it? What if, what if, what if? But the thing is… for birthdays, when you want to make people feel special, it’s the fancy cakes you want to make. And to me, fancy cake=layer cake. So every year for Ben’s birthday I try to make him a fancy layer cake. He’s always a yellow cake kind of guy, so for a recent* birthday he asked for his favorite… with some whipped chocolate frosting. Apparently buttercream or cream cheese frostings aren’t exactly his fave. Who knew?

This was truly the cake [and frosting] of his dreams. The yellow cake was soft, moist, and fluffy… sweet, but not too sweet–the perfect pairing for a light and airy whipped chocolate frosting. Before this, I had only had whipped vanilla frosting. Whipped chocolate frosting is pretty darn good! It has the essence of chocolate, without the overwhelming richness that most chocolate frosting has. In a word, we thought it was incredible! And since it only contains two ingredients–heavy whipping cream and chocolate chips–it’s so easy to make, and even easier to spread. No complaints here. 🙂 Enjoy!

*when I say recent, I mean… ummm, well, 2014. Yikes. I am b-e-h-i-n-d. 🙂 Cake is still cake though, right?!

one year ago: Italian Tortilla Rollups & an epic bridal shower menu
two years ago: Granola Tips
three years ago: Tortellini Soup

Yellow Birthday Cake with Whipped Chocolate Frosting

Servings: 12
Time: 1 1/2 hours + time to cool
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cake from Cinnamon-Spice & Everything Nice; frosting from Mel’s Kitchen Cafe

Ingredients:

for cake

2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsalted butter, soft
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 large eggs

for frosting

1 1/4 cups semisweet chocolate chips
2 1/4 cups heavy whipping cream

Directions:

Preheat oven to 350 degrees F. Grease and flour desired cake pans [I used 2 round 9″ cake pans but original recipe has other options- 3 round 8″ pans or a 9×13″ rectangular pan].

To make cake, combine all ingredients in a large bowl, then use an electric mixer to mix on low for 30 seconds. Scrape the sides of the bowl as you go, then increase speed to high and beat for 3 minutes, scraping the sides of the bowl occasionally. Divide batter between cake pans, then bake for about 25-30 minutes if using the 9″ pans [or 35-40 minutes for the 9×13 or 30-25 minutes for the 8″ pans]. Bake until the cake just pulls away from the sides of the pan and the top is golden brown. A toothpick inserted in the center should come out clean as well.

While cake is baking, prepare the frosting. Heat the heavy whipping cream in a small saucepan on low heat until it comes to a simmer. Place the chocolate chips in a medium bowl, then pour the hot whipping cream on top of then. Let rest for 5 minutes, then gently whisk until combined, smooth with a glossy texture. Cover the bowl tightly with plastic wrap, then refrigerate for 2-3 hours until completely chilled and cold. An ice water bath can speed up the process. When cold, use an electric mixer to whip the frosting into soft peaks.

When cake is done, cool in pan for 10 minutes before removing to a wire rack to cool completely before frosting. Frost cake immediately and consider storing in the fridge to keep the frosting set until ready to serve.

Cakes, Desserts, Recipes

Chocolate Coffee Bundt Cake

March 6, 2015March 5, 2015 Sarah

This chocolate bundt cake is fabulous. It’s light and fresh, flavorful and addictive.

So I’m sitting here on my couch, kitty by my side, five days after I made this cake, wishing desperately that I had another slice. It’s another unexpected Nashville snow day and I’m re-watching the last episode of Parenthood again [it was DVR’d even though I watched it live, and I couldn’t bear to just delete it.]. A slice of this uber chocolately cake would just complete the moment.

I don’t make bundt cakes very often but when I do, I find that I’m often disappointed because they can be so buttery and heavy, and take forEVA to cook. This one–despite being wayyyy chocolately–is just the opposite. It’s light and moist [sorry!]. Coffee lovers love this cake because the coffee in the batter brings out the flavor of the chocolate but non-coffee lovers won’t even know there’s coffee in the cake! Funny how that works out, right? Everyone who tried this cake loved it and it was so simple to make I know it’s going to be part of my cake repertoire forever and ever. [Hope that works for you, friends!]

This time, I topped the cake with a simple dusting of powdered sugar because I was in a rush, and truly that was all it needed. Just for show, ya know? But to make this more decadent and indulgent, a silky chocolate ganache, a peanut butter glaze, or even a fruit compote topping would totally fit in. Eating this cake with ice cream is also highly recommended. But beyond ice cream or toppings or powdered sugar, making this cake is necessary for your weekend. It’ll make it 100 times better, I promise. 🙂 Enjoy!

one year ago: Strawberry Yogurt
two years ago: Cumin-Scented Cabbage Salad
three years ago: Extraordinary Grilled Cheese
four years ago: The Best Egg Salad I’ve Ever Had

Chocolate Coffee Bundt Cake

Servings: 24
Time: 90 minutes
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from The Tart Tart

Ingredients:

1 1/4 cups brewed coffee
3/4 cup cocoa powder
2 cups sugar
pinch of Kosher salt
2 1/2 teaspoons baking soda
2 whole large eggs + 1 large egg yolk
1 1/4 cups + 1 tablespoon buttermilk [or 1 tablespoon lemon juice or vinegar + 1 1/4 cups milk]
1 cup + 2 tablespoons canola oil
1 1/2 teaspoons vanilla
2 1/2 cups + 2 tablespoons all-purpose flour
powdered sugar

Directions:

In a small saucepan, whisk together coffee and cocoa powder. Bring to a boil and let boil for about 30 seconds. Remove from heat and then set aside to cool completely. When cooled, preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan and set aside.

In the bowl of a stand mixer, combine sugar, salt, baking soda, and eggs. Beat on low to combine. Add buttermilk, oil, and vanilla, then mix again until blended. Slowly add flour and mix on low for 2 minutes. Add in coffee/cocoa mixture and beat until combined. Batter will be very thin.

Pour into prepared pan and bake for 50-65 minutes, or until cake tester inserted in the center comes out clean. Let cool completely before gently removing by interverting on a platter. Sprinkle with powdered sugar before serving.

Cakes, Desserts, Recipes

Banana Cake with Cinnamon Glaze

February 20, 2015February 17, 2015 Sarah

There’s nothing better than a slice of warm banana snack cake with a crunchy cinnamon glaze on top. Enjoy with a hot drink or some cold milk. One of the best cakes I’ve ever had!

I love bananas. For eating alone as a snack, I prefer them slightly green. For eating sliced with some natural peanut butter, I prefer them bright yellow. But for baking cakes or bread? They need to be spotted, and as close to black as possible without rotting or being so mushy that you can hardly touch them without squirming. Sorry for that visual, but you know it’s true! 🙂

I’ve made a few other banana cakes in my lifetime–this chocolate chip banana cake with chocolate cream cheese frosting is out of this world–but this simple one is my favorite. My mom’s friend passed along the recipe and it is just so good. It’s one of the first recipes I remember baking on my own. Usually we made it with a very simple powdered sugar glaze, but last time I made it I added some cinnamon and OH MY GOODNESS. Cinnamon glaze > plain glaze anyday. I need to try this on doughnuts. I was seriously eating it with a spoon, so if the glaze looks a little thin in spots… ha ha.

This cake is a cinch to throw together, but it tastes like a million bucks! Enjoy! 🙂

two years ago: Red Velvet Marshmallow Bites
three years ago: Spicy Sausage, Chicken, and Bean Stew
four years ago: Crockpot Hot Potato Soup

Banana Cake with Cinnamon Glaze

Servings: 24
Time: 40 minutes
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from my mom’s friend Lis

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup buttermilk
1 cup mashed bananas
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg

for glaze

1 tablespoon butter, softened
1 cup powdered sugar
1/2 teaspoon cinnamon
milk to thin, if necessary

Directions:

Preheat oven to 350 degrees F.

Cream together butter, sugar, and eggs. Fold in flour, baking soda, baking powder, buttermilk, bananas, vanilla, cinnamon, and nutmeg. Stir until just combined.

Spread in a greased 9×13 inch pan. Bake for 20 minutes, or until toothpick inserted in the center comes out clean.

Allow bars to cool for 10 minutes. Meanwhile, make the glaze by whisking together butter, powdered sugar, and cinnamon. Add milk 1 tablespoon at a time, if necessary, to thin glaze. Pour glaze over warm bars and allow to cool completely before slicing.

Cakes, Desserts, Recipes

Flourless Chocolate Cake with Strawberry Sauce

November 8, 2013November 8, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from March 8, 2012…

So are you craving rich chocolate cake, but don’t want to take the time to make one? Or does another box of brownies just seem boring? Perhaps you need a gluten free dessert and just don’t know what to make. Well, have I got a solution for you!

How about Flourless Chocolate Cake with Strawberry Sauce? Think a rich, sophisticated chocolate fudgy cake topped with sweet, smooth, homemade strawberry sauce. Sound delish? Mmhmm, I thought so.

And despite how indulgent this recipe sounds–it’s actually fairly healthy, calorie wise. You know, as far as chocolate cakes go. What I love about this recipe is that the sweetness comes from the chocolate and the strawberry sauce, not tons of added sugar. That’s how the richness shines through. If you’re pressed for time, you can use strawberry preserves or another all-fruit spread, but don’t skip the sauce, as it really brings the cake up a notch or two.

Each slice of this Flourless Chocolate Cake with Strawberry Sauce is absolutely divine, and it’s so simple to make that it has definitely earned itself a spot on my emergency dessert list. It is just that good! Enjoy!

one year ago: Pumpkin Spice Cream Cheese
two years ago: Cinnamon Sugar Apple Cake
three years ago: Stovetop Mac & Cheese with Broccoli

Flourless Chocolate Cake with Strawberry Sauce [cake from You Can Trust a Skinny Cook by Allison Fishman, sauce from Our Best Bites]
click to print

Ingredients:

for cake

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup sugar
2/3 cup unsweetened cocoa powder + more for dusting/garnish
4 large eggs
1/4 teaspoon vanilla extract
vanilla ice cream, for serving

for sauce

1 pint strawberries [I used frozen]
1/3 cup sugar
1 teaspoon vanilla or almond extract [I used vanilla]

Directions:

Preheat oven to 350 degrees. Grease a 9 inch cake pan with cooking spray, then thoroughly “flour” with cocoa powder.

Melt butter in a small saucepan over medium heat, add chocolate chips, and remove from heat. Stir together until chips have melted.

Next, stir together sugar and cooca in a medium bowl. Make a well and add the eggs and vanilla. Whisk to combine, then pour in chocolate mixture and fold in with a wooden spoon. Pour into pan and cook in oven for 60 minutes. Cool on cooling rack for at least one hour or until mostly cool, then invert on serving dish.

While cake is cooling, prepare strawberry sauce.

Combine strawberries, sugar, and extract in saucepan over medium heat. Bring to a simmer, always stirring and breaking up berries along the way. Cook for five minutes or until berries are hot and sugar is dissolved. Remove from heat and puree with an immersion blender until desired consistency is reached. Alternatively, you could let mixture cool and [carefully] puree in a blender or food processor.

Dust cake with extra cocoa powder, then serve with a scoop of vanilla ice cream and a dollop of strawberry sauce.

Time: 80 minutes [20 minutes active], plus time to cool.

Yield: 12 servings.

Notes: If you’re nervous about inverting the cake pan without breaking the cake, feel free to try lining with parchment paper [the recipe suggested it, but I didn’t do it] or use a springform pan–since it has a removable bottom, it should work perfectly! If you need this cake to be gluten free, be sure to double check that all ingredients are gluten free, as some things [chocolate chips, cocoa powder, etc.] sometimes can contain wheat additives. I’m no expert on gluten free, but just a little heads up. Be sure to investigate on your own!

Linked up with: Weekend Potluck, Foodie Friday.