banana cake

again, smitten kitchen! from her recipe “monkey cake”-

note: for the frosting, i bought one can of chocolate icing and one of vanilla. for the lighter color, i mixed a bit of chocolate into the vanilla to make the light brown color.

Two-Layer Banana Cake
Makes 2 9-inch layers. Use this for Options 2 or 3 below.

3 1/2 cups (14 3/8 ounces or 406 grams) cake flour
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons (8 grams) baking soda
3/4 teaspoon (5 grams) salt
3/4 teaspoon (2 grams) cinnamon
1 cup (2 sticks, 8 ounces or 227 grams) unsalted butter, room temperature
1 cup (7 ounces or 200 grams) sugar
1 cup (7 5/8 ounces or 218 grams) packed golden brown sugar
4 large eggs
2 cups mashed or pureed very ripe bananas (5 to 6 large)
6 tablespoons (3 1/4 ounces or 91 grams) sour cream or (weight will vary) plain yogurt
2 teaspoons (10 ml) vanilla extract

Preheat oven to 350°F. Line the bottoms of 2 9-inch round cake pans with parchment paper, then coat the paper and sides of pans with butter and flour, or a nonstick spray. [If you’re using Option 2 below, you’ll also want to butter and flour 3 muffin cups or ramekins.]

Whisk cake flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs one at a time, then bananas, sour cream, and vanilla. Beat in dry ingredients in two additions just until combined. Divide batter among two pans; you’ll want approximately 5 cups of batter per pan. [If you’re using Option 2 below, fill your 3 muffin cups or ramekins two-thirds of the way up with batter and divide remaining batter among your 2 9-inch pans.]

Bake cake until tester inserted into center of each layer comes out clean, about 40 to 45 minutes. [Muffin cups should bake for approximately 15 to 20 minutes. Please watch them carefully.] Cool each layer in its pan for 15 minutes before flipping out onto a rack to cool the rest of the way.


strawberry cake

from smitten kitchen:

first of all, oh my gawd this cake was so huge. you better have a big mixing bowl to make this! everything didn’t fit into the food processor at once, so i just kinda disregarded the instructions and mixed all the wet ingredients + butter (and added a lil splash of vanilla extract), and then mixed those into the dry ingredients. also, i needed two bowls to make it work, which was a lil crazy. but it turned out pretty yummy! oh, and i was too lazy to make frosting so i bought whipped vanilla icing– it took almost 3 containers! and  i dyed some of it pink with food dye to decorate the cakesies.

For the cake
4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed frozen strawberries*
8 egg whites
2/3 cup milk
1 to 2 drops red food dye, if using (to make the pink color pop more)

Make the cake
1. Preheat the oven to 350»F. Butter three 9-inch round or 8-inch square cake pans. Line with parchment or waxed paper and butter the paper.

2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point. (Deb note: I must warn you not to try the batter at this point. Not even a smear of it. How unbearably good it is will shock you, and lead to more dipping. Only you can stop this from coming to pass.)

3. In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter among the three prepared pans.

4. Bake the cakes for 30 to 34 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour.

martha stewart’s one-bowl chocolate cupcakes

martha stewart’s one-bowl chocolate cupcakes, decorated like cats for my friend margaret’s “cat’s pajamas” themed party

they're the cat's pajamas

note: i used vegetable oil because i didn’t have the other fancy kind she suggests. also, this recipe yielded 24 cupcakes for me


  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.


Cupcakes will keep, covered, for up to three days.”

yellow cupcakes

from martha ❤

note: i made them rainbow by separating the batter into 5 bowls and dying each bowl’s batter a different color.

uncooked rainbow batter
cooked cupcakes
this one had a ton of green, oops


  • For the Cupcakes

    • 1 1/2 cups all-purpose flour (spooned and leveled)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup milk
    • 1 teaspoon pure vanilla extract
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 3/4 cup sugar
    • 2 large eggs
    • Sprinkles, for decorating
  • For the Frosting

    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 3 cups confectioners’ sugar
    • 1/4 cup milk
    • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
  4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
  5. Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners’ sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.
  6. Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

martha stewart’s marble cupcakes

i love martha so much.


  • 1 3/4 cup cake flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk, room temp
  • 1/3 cup heavy cream, room temp
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1 cup granulated sugar
  • 3 large eggs, room temp
  • 1 tsp pure vanilla extract (i used 1 1/2, because ali abarca taught me to always add more vanilla)
  • 1/3 cup unsweetened dutch-process cocoa powder
  • 1/4 cup boiling water
  • frosting and/or confectioners sugar to put on tops of cupcakes


  • preheat oven to 350. line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl. combine milk and cream in separate bowl.
  • with an electric mixer on medium speed, cream butter and sugar until pale and fluffy. add eggs one at a time, beating until each is incorporated. beat in vanilla. add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. beat until combined.
  • to make chocolate batter: measure out one cup of batter, transfer to other bowl. combine cocoa and boiling water in a bowl. stir into reserved 1 cup batter.
  • fill prepared cups with alternating spoonfuls vanilla and chocolate batter, filling each 3/4 full. run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes. transfer to wire racks to cool completely.
uncooked cupcakes
cooked cupcakes