Category Archives: cake recipes

Simple cake recipes to make for any occasion.

Princess Buttercup Cupcakes with “Anybody want a Peanut?” Butter Filling

I know I’ve said it before, but The Princess Bride is easily one of my all-time favorite movies.  It’s my go-to when I’m sick…but I’d really watch it anytime, anywhere.  Wanna come over for a movie night?  Chances are that’ll be my suggestion…and don’t worry, I won’t quote the movie to you, I promise!

 the princess bride liar lying alt facts GIF

OK, I might quote a few things…

The Princess Bride is celebrating its 30th anniversary this September and, to celebrate, I thought we’d have some fun this week and honor The Princess Bride with all kinds of fun recipes, crafts, and activities!

 trap the princess bride christopher guest its a trap count rugen GIF


To get started, I wanted to make a treat that played to the romance and the whimsy of The Princess Bride, while still following the theme because, you know, I’m all about themes…so for today, I have a Princess Buttercup Cupcake with “Anybody want a Peanut?” Butter Filling!


And if you get all the references, well,

Image result for westley gif, the princess bride

Topped with a royal icing buttercup flower and filled with tasty peanut butter frosting, these chocolate cupcakes are a dream come true…even dreamer than Westley’s eyes or Inigo Montoya’s sexy AF sword-fighting skills.

 the princess bride GIF

A great way to kick off a Princess Bride viewing party, these tasty cupcakes are INCONCEIVABLE-ly good!


Princess Buttercup Cupcakes with “Anybody want a Peanut?” Butter Filling


  • Meringue Powder
  • 4 cups Confectioners’ Sugar
  • Color Right Performance Color System, or Yellow Food Coloring
  • Chocolate Cake Mix
  • 1 teaspoon Vanilla Extract (optional)
  • Peanut Butter Frosting
  • Whipped White Vanilla Frosting


  • Disposable Decorating Bag
  • Petal Decorating Tip 104
  • Coupler (optional)
  • No. 7 Flower Nail
  • Wax Paper Squares
  • Cake Board or Cookie Sheet
  • Muffin Pan
  • Standard Baking Cups
  • Star Decorating Tip 1M


Since your buttercup flowers will have to set up in the freezer, make these one day in advance.  Using the meringue powder, make royal icing.  I followed the instructions on for Royal Icing, combining 3 tablespoons meringue powder, confectioners’ sugar, and 4 tablespoons warm water.  Mix for at least 7 to 10 minutes, until your icing is thick and white, like this:


To color my icing, I used the Color Right Performance Color System, combining 10 drops YELLOW and 2 drops ORANGE.  You can also create your own yellow icing using food coloring or whatever you have available.


Remember that royal icing also dries quickly, so keep your bowl of icing covered with a wet paper towel when not using.

Prepare decorating bag with coupler and tip 104.  Technically, a coupler is not NEEDED for this, but I like using one, as it offers more support for my tip.  Using the flower nail and the wax paper squares, begin piping flowers.  I just made 6 to 7 petals of varying sizes.  Transfer flowers on wax paper to cake board or cookie sheet.  Don’t forget to make extras in case any flowers break!  Freeze flowers for at least 8 to 10 hours.

Bake your cupcakes following the package instructions.  To give your cakes a bakery taste, you can add a little teaspoon of GOOD vanilla extract to the batter, but it’s not essential.  Bake your cupcakes in cupcake liners.

Once your cupcakes have cooled completely, use the large side of tip 1M to remove the center from each cupcake:


Consume the centers as you finish!  😉  This is a very important step, you guys…you must test your baking…for science.

Prepare decorating bag with peanut butter frosting, trying not to eat it right out of the container as you go.  I didn’t use a tip for this, just cut a small hole in the tip of the bag, but you can easily use a round tip of any size if you want.  Fill in the centers with the peanut butter frosting:


To pipe the frosting on top, I just used the tip 1M since I had it out, but you could use whatever large tip you’d like.  Pipe a swirl on each cupcake, then top with a flower.

And there you have it!  Princess Buttercup Cupcakes with (Anybody want a Peanut?)Butter Filling!


Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Blueberry Muffin Cake

Crispy topping, large plump blueberries, and soft n’ moist n’ fluffy sponge…all the magical ingredients that make blueberry muffins so delicious. But sometimes, one blueberry muffin just isn’t enough…sometimes you just have to take your love of muffins to the next level and craft the most delicious and tasty Blueberry Muffin Cake.

Topped with vanilla glaze, this light and fluffy Blueberry Muffin Cake recipe is one you’ll find yourself coming back to again and again. The streusel topping of this cake adds the perfect amount of sweetness and texture. Serve it as breakfast or dessert…or breakfast dessert!


Blueberry Muffin Cake



  • ¼ cup sugar
  • ½ cup brown sugar
  • 1/3 cup plus 3 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ cup plus 2 tablespoons butter, room temperature


  • 2 cups plus 1 tablespoon (reserved) all-purpose flour
  • ¾ cup sugar
  • ¼ cup butter, room temperature
  • ¾ cup milk
  • 1 egg
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 cups fresh blueberries


  • ½ cup powdered sugar
  • ¼ teaspoon vanilla
  • 1 teaspoon milk



  1. Preheat oven to 375 degrees F.
  2. Spray 9 in. round pan with non-stick spray. Set aside.
  3. In a medium bowl, combine crumb ingredients. Use pastry cutter to combine. Set aside.
  4. In a large mixing bowl, combine butter and sugar. Add egg. Alternate mixing in flour (reserve that 1 tablespoon for later) and milk, finishing with milk. Add baking powder and salt. Mix until mostly smooth.
  5. Sprinkle 1 tablespoon reserved flour over blueberries and toss to coat. This will help keep berries suspended in the cake. Fold berries into cake batter.
  6. Spread batter into prepared pan. Top evenly with crumb topping.
  7. Bake 40-50 minutes, or until toothpick inserted in center comes out clean.
  8. Allow cake to cool 15 minutes in pan. Carefully remove and let cool completely on cooling grid.
  9. Once cooled, mix ingredients for glaze. Drizzle on top of cake.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Cranberry, Orange and Almond Breakfast Cake

This past Sunday, I woke up to a cold and blistery day. The wind was howling at 40+ miles an hour and large rain drops were pounding on the windows. Since it was a rare lazy Sunday when I didn’t have anything to do, I decided to whip up a nice breakfast cake to start the day off right.

I had some cranberries in my freezer from Christmastime and thought it was about time I put them to use. I also had some oranges and almonds left over from other baking adventures, and flipped through my recipes to find the perfect way to marry all these things together.

I finally landed upon a recipe for this Cranberry, Orange, and Almond cake that I saved in my files years ago. As I was making it, the smells of orange and vanilla fumigated my whole kitchen, and I couldn’t WAIT for this cake to come out of the oven!

This cranberry cake is filling enough to be served for breakfast and sweet enough to be served as a dessert. The cranberries burst with a delicious tartness that’s matched with the sweetness of the orange…and it goes perfectly well with a cup of tea, a good book, and a rainy Sunday morning.


Cranberry, Orange, and Almond Breakfast Cake


  • 1 cup sliced raw unsalted almonds
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup regular butter, melted and cooled (a stick and a half)
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • Juice of 1/2 an orange
  • 12 oz. fresh or frozen cranberries (1 1/2 cups)



  1. Preheat oven to 300 degrees F.  Grease a 9×13 pan with non-stick cooking spray.  Set aside.
  2. Combine almonds, 2 tablespoons butter, and brown sugar in a bowl.  Mix to combine.  Place in refrigerator until ready to use (this is the topping to your cake).
  3. Combine the flour, baking powder, and salt in a bowl.  Mix to combine.
  4. Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume, about 5 minutes.
  5. Turn mixture to low and slowly add butter.  Turn mixture to medium speed and beat for 2 minutes.
  6. Add vanilla, zest, and orange juice and mix to combine.
  7. Slowly fold in half of the flour mixture into the egg and sugar mixture.  Once it’s combined, fold in the rest of the flour.
  8. Dust cranberries with 2 tablespoons flour, if desired.  This will help suspend your cranberries in the cake so they don’t sink to the bottom.  Once they’re lightly coated, fold them into the cake batter.
  9. Pour batter into your prepared pan and top with the refrigerated almond mixture.  Bake on middle rack for 1 hour, or until a toothpick inserted in the middle of the cake comes out clean.  If your cake looks done around the edges but still needs to cook because the batter is wet in the middle of the cake, simply cover the cake with aluminum foil and let bake for an additional 20-25 minutes, or until your cake is done.
  10. Let cool 10 minutes before serving.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chocolate Pomegranate Cake

My manfriend will be the first to say that I am addicted to pomegranates.  I love them.  Whenever I’m at the store and pomegranates are on sale, I stock up like they’re going out of season permanently. I don’t know if it’s the tangy taste or the fact that those beautiful jeweled seeds look stunning on almost everything, but pomegranates are a great go-to for my snacking needs.

I don’t know what it was that inspired me to create this cake, but somehow I got the idea to mix chocolate, orange, and pomegranate together for the ultimate in flavor explosion.  What resulted was a delicious chocolate cake that would be the perfect ending to a light spring or summer meal.

You can use whatever chocolate cake recipe you’d like…you could even make it from a box if you so desire.  If you do make a box cake, try substituting the water with orange juice.  It will create an even taster cake!

After your chocolate cake is baked and completely cooled, blend and strain 2 cups of pomegranate seeds (probably 1 large pomegranate).  Add 1 tablespoon of juice to 3 tablespoons of powdered sugar to create a glaze.  The amount of glaze you’ll need will depend on how big your cake is.  For my 9×12 cake, I used about 10 tablespoons of powdered sugar and 4-5 tablespoons of pomegranate juice.  Pour over the cake and let set, about 1 hour.

Once your glaze is set, simply decorate with more pomegranate seeds, orange zest, and shavings of white chocolate.  This is a moist and delicious light dessert that everyone is sure to love!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 


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Cranberry Orange Almond Cake

Happy Monday, everyone!  Hope you all had a wonderful weekend!

I have a delicious new cake recipe for you.  I made this cake on Saturday for a little family get-together; however, since I decided to make it in a shaped cake pan instead of the round 10″ pan I should have used, it didn’t look too pretty when I took it out.  This is a very moist cake…so shaped pans are not the way to go.  If you have a 9 or 10″ round pan, stick with that.

While my cake didn’t look all that nice, it tastes amazing.  And when it’s cooking in your kitchen, you won’t be able to restrain yourself from stealing a few smells as it bakes in the oven.

This is what it SHOULD look like…



1 C sliced raw unsalted almonds

2 Tbs regular butter, melted

2 Tbs brown sugar


2 C all purpose flour

1 tsp baking powder

¼ tsp salt

3 large eggs

2 C sugar

¾ C regular butter, melted and cooled

1 tsp pure vanilla

zest of 1 orange

juice of 1 orange

12 oz. fresh or frozen cranberries


Pre-heat oven to 300° F.  Grease 10 inch spring form pan with butter.

Topping:  Combine almonds, butter and brown sugar in a bowl and refrigerate.

Combine the flour, baking powder and salt in a bowl.  Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume.  About 5 minutes.  Turn mixer to low and slowly add butter.  Turn mixer to medium speed and beat for 2 minutes.  Add vanilla, zest, and orange juice and stir.  Slowly fold ½ C of the flour mixture at a time into the egg and sugar mixture.  Add cranberries and stir gently to incorporate.

Pour into pan and top with almond mixture.  Bake on middle rack  for 1 hour, then place a piece of foil on top of the cake to prevent burning and bake for another 25 minutes or until toothpick inserted into the center of the cake comes out clean.  Cool cake in pan on cooling rack for 10 minutes and then remove pan and cool cake on cooling rack.

Courtesy of

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Dark Chocolate Guinness Cake

Guinness + Chocolate = The most delicious and moist cake you’ve ever had.  You don’t even need frosting for this bad boy…the cake fights a pretty good fight on its own.

Guinness Chocolate Cake

1 cup Guinness

1 cup unsalted butter (2 sticks)

3/4 cups cocoa powder

2 cups flour

2 cups sugar

1/2 tablespoon baking soda

3/4 teaspoons salt

2 eggs

3/4 cup sour cream

Preheat oven to 350.

Bring 1 cup of stout and 1 cup butter to simmer in large saucepan over medium heat.  Add cocoa powder and whisk until smooth.  Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl.  Beat eggs and sour cream in another bowl and beat until blended.  Add stout mix to egg mixture and beat just to combine.  Add flour mixture and beat on slow speed.  Bake about 35 minutes or until toothpick comes out clean.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Filed under cake recipes