spring cake

An easy and moist carrot cake baked in a bundt pan with a cream cheese swirl and cream cheese frosting.

Carrot Bundt Cake with Cream Cheese Swirl

(198 grams) granulated sugar

(213 grams) brown sugar

eggs, room temperature

vanilla extract

(297 grams) vegetable oil

(300 grams) flour

baking powder

baking soda

cinnamon

nutmeg

ginger

salt

(396 grams)

(75 grams) chopped pecans (optional)

(150 grams) raisins (optional)

(340 grams) cream cheese, room temperature

egg, room temperature

(66 grams) granulated sugar

(113 grams) cream cheese, room temperature

milk

confectioners' sugar

(65 grams) halved pecans

Preheat the oven to 350 °F.

Make the carrot cake batter. Using an electric...

Make the carrot cake batter. Using an electric mixer, beat together the granulated sugar, brown sugar, and eggs on medium-high speed until well combined, about 1 minute.  Reduce the speed to medium and slowly pour in the oil.  Increase the speed to medium-high and beat an additional 1 minute, until the batter has lightened in color.  Turn the mixer to low and mix in the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger, until just combined and no large streaks of flour remain.  Stir in the shredded carrots, pecans (if using), and raisins (if using).

Make the cream cheese swirl filling. Using a...

Make the cream cheese swirl filling.  Using a separate bowl, beat the cream cheese on medium speed using an electric mixer until smooth and creamy, about 1 minute.  Add in the sugar, egg, and vanilla extract.  Turn the mixer to high and beat for an additional 2 minutes until all ingredients are combined.

Bake the cake. Grease and flour a 12-cup...

Bake the cake.  Grease and flour a 12-cup bundt pan. Pour half the batter, then spread an even layer of the cream cheese filling on top of the cake batter.  Pour the remaining batter into the prepared pan and bake until a tester inserted into the center of the cake comes out clean, 60-65 minutes.  Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the frosting. While the cake cools, make...

Make the frosting. While the cake cools, make the frosting.  Combine cream cheese, milk, and confectioners' sugar in a bowl and beat with an electric mixer until smooth.  Use a spatula to spread the frosting on top of the cooled cake and decorate with pecans, if desired.

Every bite is moist and light, layered with fresh berries, jam, and hints of lemon - the perfect spring cake!

Blueberry Sour Cream Coffee Cake

(8 tablespoons) salted butter,

granulated sugar

lemon zest

sour cream

eggs,

all-purpose flour

almond flour ((or 1/2 cup all-purpose flour))

blueberries

blueberry jam

brown sugar

flour

butter

sugar

lemon juice

honey

1. Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9x5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour.3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.4. Spoon half the batter into the prepared pan. Sprinkle over the streusel. Add the remaining batter and then swirl in the remaining 2 tablespoons jam. Sprinkle with 1 tablespoon sugar (if desired).5. Bake for 55-60 minutes, or until the center is just set. 6. Meanwhile, make the glaze. Whisk all ingredients in a bowl until smooth and drizzly. Drizzle the glaze over the cake. Slice and enjoy!

This sheet cake-style coffee cake requires very little fuss and is SO DELICIOUS...perfect for Mother&#039;s Day!

Chocolate Chip Sour Cream Coffee Cake

all-purpose or whole wheat pastry flour

instant espresso/coffee

maple syrup

coconut oil olive oil

eggs

dark chocolate, plus more for topping

water

1. Preheat the oven to 350° F. Line a (9×9 inch) square cake pan with parchment paper.2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the sour cream (or yogurt), eggs, maple syrup, oil, and vanilla. Mix until fully combined. Fold in the chocolate pieces. 3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.4. Pour half the batter into the prepared pan. Sprinkle the streusel over the batter. Evenly spoon the remaining batter overtop. It&#39;s OK if it&#39;s not all covered. Bake for 45-55 minutes or until the center is just set. Remove and let cool for 30 minutes before icing.5. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the cake and top with extra chocolate chunks (if desired). Let set for one hour, slice, and enjoy.

This recipe is adapted from the ever-popular WASC cake formula by Rebecca Sutterby. Swiss meringue buttercream recipe is from the Sprinkle Bakes book. This cake starts with a box of white cake mix but is improved upon with additions of sugar, flour, sour cream and delicious flavorings by Amoretti (see blog post for resources). Alternatives for Amoretti ingredients are listed in the recipe. The flavors will be slightly different, but no less delicious.

Wild Strawberry and Lemon Verbena Layer Cake

white cake mix (16.25 oz.)

Amoretti Lemon Verbena Swirl (or 1/2 tablespoon lemon extract)

liquid red food color (optional)

drop yellow food color (optional)

unsalted butter (cubed, softened)

Amoretti Natural Lemon Artisan Flavor (or 1 teaspoon lemon extract)

white chocolate (chopped (tested with Baker’s chocolate))

strawberries

White food-safe flowers

Preheat oven to 350°F.

Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, and eggs. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again until all ingredients are consistently incorporated. Divide the cake batter into two mixing bowls. To one bowl add the three tablespoons wild strawberry compound and mix well by hand (also add the optional red food color, if desired). To the other bowl, add the lemon verbena swirl and mix well by hand (also add the optional yellow food color, if desired). Divide the wild strawberry batter between two pans; divide the lemon verbena batter between the remaining two pans.

Bake the cakes for 30-35 minutes, or until they spring back when pressed in their centers. Let cool in the pans 5 minutes; turn out on wire racks to cool completely. Level cakes using a cake leveler or serrated knife.

Cake

Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.

Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

Beat on medium speed for 2 minutes. Increase to medium-high until stiff peaks are formed.

Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).

Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture will deflate with the butter addition, this is normal – keep going – adding butter a little at a time. When all of the butter is incorporated, increase the speed to high and beat until thick and smooth. Add the lemon flavoring and beat again until incorporated.

Frost the cake: Place a lemon verbena layer on a cake plate. Top it with approximately 1/2 cup of lemon buttercream and spread evenly. Center a wild strawberry cake layer on top of the frosting and top with 1/2 cup lemon buttercream; Repeat this process with the remaining lemon verbena layer and end with the final wild strawberry layer on top. Use the remaining frosting to cover the outside of the cake. Smooth using a cake smoother or an offset spatula. Refrigerate the cake until the frosting is firm, about 25 minutes.

Buttercream

Melt chocolate in the microwave at 30 second intervals; stir until smooth. Turn a cookie sheet upside-down and pour on the chocolate. Spread evenly with an offset spatula. Place in the refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.

Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use. Chocolate melts at body temperature, so handle them as little as possible. If you have particularly hot hands, use a spoon to transfer the curls to the top of the cake.

Garnish cake with chocolate curls, whole strawberries with stems and food safe flowers. Bring the cake to room temperature before serving. Keep leftovers in the refrigerator loosely covered with plastic wrap.

Curls and Garnish

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Top 4 spring cake recipes from across the web

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Top Tags

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The most viewed spring cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine