Berry Sheet Cake

This sheet cake is glorious with any berry! Nestled in smooth, slightly tangy creamy topping, fresh berries bring an unmistakeable hint of happiness to this delicate white cake.

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Berry Sheet Cake

Step 1: the cake

Preheat oven to 350 F.

Prepare vanilla cake batter, recommended to use:

• Best Sour Cream Cake recipe

• Or Best Sour Cream Cake for High Elevations

• Or, if you’re in a rush, a white cake mix

Pour the batter into a greased 15”x10” sheetpan. Bake at 350F for 18-23 minutes. Set aside to cool.

Step 2: topping

To the bowl of a stand mixer, add:

2 (8 oz) packages cream cheese, softened

2 Tbsp lemon juice

1 tsp vanilla

Mix together on low for 1 min, scrape sides, add:

1 1/2 cups powdered sugar

Continue to mix on low speed until smooth. Pour in:

2 cups heavy whipping cream

Mix on low speed until incorporated, then increase speed to medium-high and whip until thickened. Spread evenly over cooled cake.

Score the topping into ~2” squares, place:

2-3 fresh berries

Within each of the ~2” spaces so that when the cake is cut the berries will remain intact.

Slice & serve.

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Brenda tips:

• Serving size: 24 - 35 slices

• For a fluffier, creamier topping, double the heavy whipping cream

• If needed, substitute 1 (8 oz) package cool whip for the heavy whipping cream

Brenda's Best Chocolate Cake for High Elevation

This is the best chocolate cake, adjusted to bake perfectly at ~6000 feet (high elevation). For the recipe at sea level, look here.

Ashley introduced Brenda to the original recipe when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.

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Brenda’s Best Chocolate Cake for High Elevation

Prepare three, 8” round cake pans

• Alternate pan options noted in Brenda’s tips below

Preheat oven to 350F.

In a small bowl combine:

1 1/8 cups buttermilk

1/2 cup oil

2 eggs

1 tsp vanilla

Whisk together, set aside.

To the bowl of a stand mixer, add:

2 1/4 cups flour

1 3/4 cups sugar

3/4 cup cocoa

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

Adjust speed to “stir” to sift together.

Keep mixer on “stir” while pouring in the liquid ingredients from above.

Stop mixer and scrape down sides, then continue to mix on low until well combined.

Slowly pour in:

3/4 cup heavy cream

“Stir” until just combined.

Divide equally among prepared cake pan(s).

Bake at 350F for 35-50 minutes, until inserted toothpick comes out clean.

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Brenda’s tips:

• Serving size: one cake, or 24 cupcakes

• The following pan(s) can be used for this recipe:

  • One - 13” x 9” = bake for 30-45 minutes

  • Two - 9” round = bake for 35-50 minutes

  • Two - 8” or 9” square = bake for 30-45 minutes

  • One - 10” round = bake for 40-55 minutes

• This recipe is written for ~6000, high elevation

  • For sea level, use this version

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• Frost with Brenda’s favorite, Chocolate Pudding Frosting

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Window to B’s kitchen . . .

Brenda's Best Chocolate Cake

This is the best chocolate cake. Brenda’s friend, Ashley, introduced Brenda to the original recipe from Barefood Contessa when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday.

Brenda made some changes to the recipe to make it fit her deep love of chocolate. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.

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Brenda’s Best Chocolate Cake

Prepare three - 8” round cake pans

• Alternate pan options noted in Brenda’s tips below

Preheat oven to 350F.

In a small bowl combine:

1 cup buttermilk

1/2 cup oil

2 eggs

1 tsp vanilla

Whisk together, set aside.

To the bowl of a stand mixer, add:

2 cups flour

2 cups sugar

3/4 cup cocoa

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

Adjust speed to “stir” to sift together.

Keep mixer on “stir” while pouring in the liquid ingredients from above.

Stop mixer and scrape down sides, then continue to mix on low until well combined.

Slowly pour in:

3/4 cup heavy cream

“Stir” until just combined.

Divide equally among prepared cake pan(s).

Bake at 350F for 40-55 minutes, until inserted toothpick comes out clean.

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Brenda’s tips:

• Serving size: one cake, or 24 cupcakes

• The following pan(s) can be used for this recipe:

  • One - 13” x 9” = bake for 35-50 minutes

  • Two - 9” round = bake for 40-55 minutes

  • Two - 8” or 9” square = bake for 35-50 minutes

  • One - 10” round = bake for 45-60 minutes

• This recipe is written for sea level.

  • For high elevation use this high elevation version

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• Brenda highly recommends frosting this cake with her favorite Chocolate Pudding Frosting

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Window to B’s kitchen . . .

Hummingbird Bundt Cake

Do you have a few extra bananas past their prime? The deep yellow speckled with black dots on a banana peel indicates perfection for this Hummingbird Cake.

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One-Bowl Hummingbird Bundt Cake

Preheat oven to 350F.

In a large mixing bowl, sift together:

3 cups flour

2 cups sugar

1 tsp salt

1 tsp baking soda

Sift dry ingredients and then pour in:

1 cup oil

3 eggs

1 1/2 tsp vanilla

1 cup crushed pineapple (undrained)

Stir until smooth, then add:

2 cups mashed bananas

1 cup sweetened coconut flakes

1 cup chopped walnuts (optional)

Stir it all together until well combined.

Butter & flour a bundt pan (attend to every spot or the cake will stick).

Pour cake batter into prepared bundt pan.

Bake at 350F for 60-70 minutes, until inserted toothpick comes out clean. Remove from oven, invert bundt pan over a dinner plate to transfer baked cake.

Glaze immediately (see below).

While cake bakes, prepare:

Glaze

To a small mixing bowl, add:

1 cup powdered sugar

1 Tbsp increments of cold water

Stir until smooth, adding water until desired consistency is reached. Set aside until cake is baked.

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Brenda’s tips:

• Serving size: ~16 slices

• This is a recipe from Brenda’s mom. It’s one of her favorites and the original recipe came from Farm Journal about 40 years ago

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Window to B’s kitchen…

The Very Best Icebox Cake

Brenda first created this Icebox Cake when a good friend asked her to recreate Magnolia Bakery’s Icebox Cake for a coworker’s birthday. Yes, Magnolia’s cupcakes are good, but their Icebox Cake and Banana Pudding are incredible.

The cake was a huge hit. I remember Brenda making this cake at least once per month after the first creation. If there was anything to celebrate, chances are Brenda made an Icebox Cake.

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The Very Best Icebox Cake

.... you'll ever eat!

Sheet cookie

Make one recipe of

Chocolate Cookie dough

do not add chocolate chips.

Line a three-quarter sheet pan with parchment paper, lightly spritzing with non-stick cooking spray.

Spread Chocolate Cookie dough evenly over parchment paper using an off-set spatula.

Bake at 350F for 13-18 minutes. Set aside to cool.

Once cooled, using a round biscuit cutter, cut entire sheet into circles (i.e. cookies). Keep the scraps.

Whipped cream

To the bowl of a stand mixer, add:

3 cups heavy cream

1/2 tsp vanilla

6 Tbsp sugar

Whip until stiff.

Assemble

On a cake plate, layer:

Chocolate Cookies, laid in a circle

Whipped Cream, spread 1/4" thick

Repeat until you run out of cookies & cream.

Refrigerate until serving.

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Brenda's tips:

• Cookie scraps can be used to fill in centers/gaps in the layers (add to each layer before the whipped cream) or used to construct a mini ice-box treat. Or just eat them.

• Brenda generally prefers a 2 1/2" biscuit cutter to cut the cookies. Smaller diameter will create a taller, skinnier cake and larger will have less layers and fill a larger platter. To fully utilize the sheet of Chocolate Cookie, Brenda will cut partial circles out of the scraps and edges, fitting them together in the middle layers.

• Immediately prior to cutting the cooled sheet of Chocolate Cookies, Brenda slides a plastic cutting board between the sheet pan and parchment to prevent damaging the sheet pan.

• Brenda uses a three-quarter sheet pan (22" x 16") to bake the Chocolate Cookie. You can use 2 half sheet pans (jelly roll size, 18" x 13") or 4 quarter sheet pans (13" x 9").

• When making the cookies, and if you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

Brenda’s Favorite Carrot Cake

Brenda’s Favorite Carrot Cake

Preheat oven to 350F.

Prepare three 8” cake rounds, set aside.

To a large mixing bowl, add:

1 1/4 cups oil

3 eggs

1 tsp vanilla

2 cups sugar

Beat well. Then fold in:

2 1/2 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

Stir in:

1 lb carrots, peeled & grated

1 cup crushed pineapple (with juice)

1 cup shredded coconut

Divide batter evenly between prepared pans. Bake at 350F for 45-60 minutes, or until tests done with a toothpick. Cool. Frost. Serve. 

Recommended: Cream Cheese Frosting

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Brenda’s Tips:

• Serving Size: 16 slices. Plenty to cut into 24 slices.

• Brenda makes the batter in a stand mixer. Hand mixer or stirring with a spoon works just as well. 

• Brenda totally throws in extra carrots if wanting to use up more than a pound. Generally limits herself to between 16 and 20 ounces .... but one time she harvested her garden and had mountains of carrots so put 24 ounces in and the cake was great. 

• If you like walnuts or pecans, go ahead and put in 1/2 cup, chopped. 

• HOW TO: Prepare a cake pan

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Window to B’s kitchen . . .

HOW TO: Prepare A Cake Pan

What may seem like an “extra step” for the casual baker/cook (i.e. Chelsea), is labeled “essential” by Brenda. Taking a few extra minutes to prepare a cake pan means your cake will:

• slide out of the cake pan with minimal effort, leaving the cake in one piece.

• be easier to freeze and save for later (remove the parchment paper from the bottom of the cake, put in a freezer-safe container/bag or wrap tightly in plastic wrap, and freeze for up to 4 months).

• be easier to frost.

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HOW TO: Prepare A Cake Pan

Spritz bottom of cake pan lightly with

cooking spray

Trace and cut

parchment paper

to fit bottom of pan. Note: trace the outside of the pan, cut off the line, and it will fit the inside perfectly.

Lay parchment in pan, spritz parchment for easy release. Add cake batter. Bake. Cool. Remove from pan and pull off parchment to frost. If freezing, always remove parchment prior to wrapping cake in plastic wrap.

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Brenda’s tips:

• Using a combination of cooking spray and parchment will allow for quick release and a prettier cake.

• Wax paper can be used in place of parchment paper.

Pumpkin Brownies (or Bread)

Happy Halloween, friends!

If you’ve ever lived in/visited New York City during Halloween you know it’s a treat. From the Village Halloween Parade to endless parties, this is when New Yorkers truly play. Brenda even dressed up every year! One would think that Brenda’s fashion design bachelors degree, and experience working in the University’s costume department would mean her Halloween costumes were always incredible. The reality? Every year she dressed up as a witch (a costume she purchased at a Halloween store) because all of her time went into making delicious Halloween treats for parities.

Pumpkin Brownies (or Bread)

In a small mixing bowl, sift together:

1 1/2 cups flour

1 1/2 tsp cinnamon

1 tsp baking soda

3/4 tsp salt

Set aside.

To a medium mixing bowl, add:

3 eggs

3/4 cups oil

1 1/2 cups sugar

1 tsp vanilla 

Beat together until smooth, then stir in:

1 can (15 oz) pumpkin purée 

Fold in:

Dry ingredient mixture 

Stir together until smooth.

Pour into greased 13”x9” baking dish. Bake at 350F for 20-25 minutes or until tests done with a toothpick. Cool. Frost. Serve.

Recommended Frosting: Cream Cheese Frosting

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Brenda’s Tips:

• Serving Size: 12-24 slices

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• Brenda uses this recipe for pumpkin bread - makes two 12”x4” loaves. And obviously add chocolate chips. Bake at 350F for 35-45 minutes.

• Technically this can be made in one bowl, but Brenda prefers the two-bowl method.

Cream Cheese Frosting

BOOKMARK THIS. You’ll thank me later. This fluffy, creamy goodness is what Brenda uses on a few of her Fan Favorite recipes:

• Pumpkin Brownies

• Cinnamon Rolls

• Carrot Cake

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Cream Cheese Frosting

Add to bowl or stand mixer:

1 pkg (8 oz) cream cheese, softened 

1 cube (4 oz) butter, softened 

Mix until combined, then add:

1 tsp vanilla 

1 lb powdered sugar

Stir until fully incorporated. Scrape bowl sides. Whip until fluffy, 3-4 minutes. Use immediately.

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Brenda’s Tips:

Serving Size: one batch will frost: 

• one 3 tier cake 

• 24-36 cupcakes

• 12-24 cinnamon rolls 

• 3-4 dozen cookies

If possible, Brenda allows cream cheese and butter to naturally reach room temperature for the very smoothest, fluffiest frosting.