Chocolate Guinness Cupcakes with Beer Marshmallow Frosting

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.com Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comWould you ever have guessed that beer and cake could go together so well? Guinness chocolate cake is probably one of the best chocolate cakes, but what really make this particular recipe is the frosting. I made these chocolate Guinness cupcakes with beer marshmallow frosting to celebrate a birthday recently, and they’re definitely a crowd favorite. The Guinness gives the cake a unique flavor and the light coffee nodes pair really well with the marshmallow. 

It took me a couple tries to make these cupcakes come out perfectly, and the key is adding the ingredients in this order. The batter ends up thin, which I generally try to avoid, but it’s all for the better in order to achieve a moist, fluffy cupcake. The secret to the frosting is simply reducing the Guinness flavor so that it’s stronger and you don’t need to add as much to achieve enough flavor – otherwise, you’d end up with curdled frosting (ew).

Now, let’s bake! 

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comFor the Guinness cupcakes (makes 12-14 cupcakes):

  • 1/2 cup Guinness beer
  • 1/2 cup unsalted butter
  • 1/4 cup + 4 tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 1 egg, room temperature
  • tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside. 

In one bowl, whisk together the flour, cocoa powder and salt and set aside.

In a saucepan on the stove, combine the butter and Guinness and heat on low until the butter is melted. Whisk in the sugar until dissolved. Set aside to cool.

In the bowl of your mixer fitted with a whisk attachment, combine the sour cream, vanilla and eggs and mix to combine. Once the Guinness mixture is cool, mix into the sour cream mixture until smooth. Slowly add the dry ingredients until fully combined. 

Bake for about 15 minutes until an inserted toothpick comes out clean.  

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.com Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comFor the toasted marshmallow frosting:

  • 1 1/2 cup butter, room temperature
  • 3 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1/2 cup marshmallow fluff
  • 1 cup Guinness

First, reduce the Guinness. Bring to a simmer in a small saucepan on medium heat and continue to simmer until the beer has reduced to about a tablespoon. Then set aside to cool. 

In the bowl of your mixer fitted with a paddle attachment, beat the softened butter for about 5 minutes until smooth and fluffy. Mix in the powdered sugar a little at a time, scraping the bowl as you go. Then mix in the marshmallow fluff until smooth. Lastly, add 1 tbsp cooled Guinness and the vanilla and until for an additional 2 minutes until smooth and fluffy. 

Pipe the frosting onto cooled cupcakes and top with a Guinness bottle cap, sprinkles or toasted marshmallows and you’re ready for a party! 

Coconut Lime Cupcakes

Coconut Lime Cupcakes | www.revamperate.com Coconut Lime Cupcakes | www.revamperate.comPut the lime in the coconut and shake it all up…

That’s what I was singing the whole time I was baking these coconut lime cupcakes, naturally. What else?

Despite the fact that I’m not very fond of coconut, I have a few exceptions – with a lot of lime or in a pina colada. These cupcakes are a good blend of coconut and lime, so I actually really liked them. I try not to be my own taste tester though…I rely on Andrew and my coworkers and they all gave me a huge thumbs up!

These very soft and moist coconut lime cupcakes are baked with a combination of coconut oil, coconut extract, coconut milk, lime juice and lime zest for maximum flavor. I know it sounds like a lot, but that’s how you get the best flavor! Then they’re topped with smooth coconut lime buttercream and coconut shavings. This is summer in a cupcake, guys! I hope you like! 

Coconut Lime Cupcakes | www.revamperate.com For the coconut lime cupcakes:

  • 1¼ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup sugar
  • ½ cup coconut oil
  • zest of one lime
  • 4 Tbsp lime juice (approx. one lime)
  • 1 tsp coconut extract
  • ¾ cup coconut milk (from a can)

Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside. 

Toss together the flour, baking powder, baking soda, and salt in one bowl and set aside.

In the bowl of your mixer fitted with a whisk attachment, whisk together the eggs and sugar. Then add the oil, lime zest and juice, coconut extract, and coconut milk. Slowly mix in the dry ingredients a little at a time until fully combined. Do not over mix.

Divide the batter between the cupcake liners and bake for 14-16 minutes until an inserted toothpick comes out clean. Set the cupcakes aside to cool. 

Coconut Lime Cupcakes | www.revamperate.comFor the coconut lime frosting:

  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 tbsp lime juice
  • 1 tbsp lime zest
  • 1 tsp coconut extract
  • 1 tsp heavy whipping cream
  • Plus coconut flakes for topping, optional

Beat the butter until fluffy, about 3 minutes. Add the powdered sugar in batches until smooth, scraping the bowl in between. Add the lime juice, zest, coconut extract and whipping cream and beat the frosting for another 2 minutes until fluffy. 

Pipe the frosting onto the cooled cupcakes and sprinkle with shredded coconut and/or a lime wedge! One bite of these is the perfect combination of coconut and lime that will transport you to a tropical island with a drink in your hand. So if anyone needs me, you know where I’ll be…

Dark Chocolate Raspberry Cake

Dark Chocolate Raspberry Cake | www.revamperate.comDark Chocolate Raspberry Cake | www.revamperate.com I’m on a cake kick, which is tough when it’s SO hot in California. I know that if I turn on the oven, our entire apartment will soon feel like the oven, so it has to be really, really worth it to bake. Of course, I always think it’s worth it. 

When I set out to make this dark chocolate raspberry cake with whole raspberries in the filling and drizzled with smooth chocolate ganache, it was at least 90 degrees outside and my apartment felt like a sauna. Unfortunately, the heat was causing me a lot of problems when I made this cake (which is now one of my favorites!) because my Italian meringue frosting kept falling apart due to the temperature in my apartment and nothing I did could fix it. Rather than wasting my time on more failed batches of too-hot buttercream, I went with a more simple frosting recipe, and I’m honestly thrilled with the turnout. 

With so many pieces, this cake takes a while to make, but in the end, I thought it was SO worth every minute of my time. I made a 6-inch cake and I probably ate half before sharing it with anyone else. Raspberry and dark chocolate are a match made in heaven, and this dark chocolate cake is moist and light with just the right amount of chocolate flavor. Here’s how to make it!

Dark Chocolate Raspberry Cake | www.revamperate.comFor the dark chocolate cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar 
  • 1 cup dark cocoa powder (I used Hershey’s)
  • 1 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup buttermilk, room temperature 
  • 3/4 cup strong brewed coffee
  • 1 cup vegetable oil
  • 2 tsp vanilla extract

Preheat oven to 350 degrees. Spray 2 6-inch cake pans with cooking spray and line the bottom with round pieces of parchment. This is a very large recipe and will make enough batter for 2 8-inch round pans. 

In the bowl of your mixer fitted with a whisk attachment, combine the flour, cocoa powder, baking powder, baking soda and salt and mix to combine. 

Then mix in the coffee, buttermilk, vanilla and eggs with a whisk. Slowly add the wet ingredients to the dry, mixing on low speed. Scrape the bowl, increase the speed to medium and mix until the batter is smooth. Divide the batter among the greased cake pans. 

Bake for about 25 minutes until a toothpick inserted into the middle comes out clean. Let cool completely before removing from pans. 

Dark Chocolate Raspberry Cake | www.revamperate.comFor the frosting:

  • 1 1/2 cups butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 12 oz. fresh or frozen raspberries (fresh recommended)
  • 1 tbsp granulated sugar 
  • Dash of lemon juice (optional)
  • More fresh raspberries for filling and topping

First, make the raspberry sauce by combining the washed raspberries, granulated sugar and a little lemon juice in a saucepan over low-medium heat. Let simmer, stirring occasionally until the raspberries have broken down. Once they no longer resemble raspberries and look more like a puree, strain the seeds out in a mesh strainer. Return the strained mixture to the pan and continue to simmer to remove liquid and increase the flavor for about 5 minutes. Strain again if needed and pour into a bowl to cool in the refrigerator. 

* It’s important to reduce the raspberry flavor so that you do not have to add as much sauce to the frosting and still achieve maximum flavor.

Meanwhile, beat the softened butter with a paddle attachment for about 2 minutes until smooth and fluffy. Add the powdered sugar in batches, scraping the bowl as you go. Add the vanilla and slowly begin adding the cooled raspberry sauce until you reach your desired flavor. Amounts will vary; avoid adding more than 1/3 cup of raspberry sauce in order to keep the frosting at the proper consistency. I only used about 3/4 of my raspberry sauce.

Note, leftover raspberry sauce will keep in the fridge for a couple days and makes a great topping for cakes and cupcakes. 

Begin assembling the cake. I spread frosting in the middle and topped with fresh raspberries before placing the next layer on my cake. Then ice the entire cake with raspberry frosting and move to the fridge. 

Dark Chocolate Raspberry Cake | www.revamperate.comDark Chocolate Raspberry Cake | www.revamperate.comFor the chocolate ganache: 

  • 2 oz. semi-sweet chocolate, chopped
  • 1/4 cup heavy cream 
  • 2 tbsp light corn syrup 

Combine the heavy cream and corn syrup in a small saucepan on medium heat, and place the chopped chocolate in a separate bowl. Once the mixture simmers, pour over the chocolate and whisk until completely melted and smooth. Let cool for several minutes so that the chocolate doesn’t melt your frosting. 

Remove the cake from the refrigerator, and use a spoon to drip chocolate down the sides of the cake and spread lightly on top to achieve a dripped appearance. If desired, add more raspberries on top of the ganache. 

Cut into the cake and you’ll find a sweet blend of dark chocolate and raspberry frosting with a thin layer of chocolate ganache and surprise raspberries in the middle. This quickly skyrocketed to the top of my favorite cakes list! Enjoy!

S’mores Dump Cake

S'mores Dump Cake | www.revamperate.com
Hey there, happy Tuesday! If you’re as exhausted as I am today, you probably had a really great weekend. 4th of July is my favorite holiday (other than Christmas) so I look forward to fireworks every year, and this year the fireworks show we saw was probably the best I’ve ever seen! Even though the beach was incredibly crowded, we had so much fun walking around, drinking beer, eating popcorn and bundling up in the sand to watch fireworks over the Huntington Beach pier. Now, it’s back to work, life and healthy eating. Well, maybe not so much about the healthy eating part…

I made this super easy s’mores dump cake for RecipeChatter recently, and it’s up on their site today! If you need a good go-to lazy dessert that doesn’t look lazy, dump cake is it. It’s just like it sounds and results in a cake that’s moist and usually packed with good stuff like fruit or candy – in this case, marshmallows and a graham cracker crust. 

Head over to RecipeChatter for the full recipe!

Indulge: Mini Cookie Dough Brownie Ice Cream Cake

Cookie Dough Brownie Ice Cream Cake | RevamperateCookie Dough Brownie Ice Cream Cake | RevamperateGuys, are you ready to seriously indulge right now?

Let me tell you about this miniature cookie dough ice cream brownie cake! I used mini springform pans to create little brownie cake layers with a layer of vanilla ice cream and homemade chocolate chip cookie dough. Topped with the other layer of brownie cake and drizzled in chocolate ganache, you might need to share this little cake with someone. Or not. I admire the ambition! 

Brownies + cookie dough + ice cream = the best kind of cake 

Basically, it’s all of your favorite things in one tiny cake! And yes, you can totally make this recipe a little faster/easier by using store-bought ingredients like boxed brownie mix, pre-made cookie dough (although mine is eggless!) and your favorite ice cream flavor. 

For the brownie layer, I used my favorite brownie recipe and just removed the add-ins (keep them if you want them though). The smaller version of the recipe is below. 

Cookie Dough Brownie Ice Cream Cake | RevamperateFor the brownie layer:

  • 1/2 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tbsp light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1 tbsp dark process cocoa powder 

Note, you might have leftover brownie mix to make additional layers depending on the pan size because I did. I used 4-inch springform pans and made three layers. 

Bake for 350 degrees. Spray the mini springform pans with cooking spray. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Fill pans about 3/4 full with batter. Bake for about 20 minutes until a toothpick inserted into the center comes out mostly clean. Adjust if using a larger pan. Set aside to cool completely before removing from springform pans. 

For the cookie dough, follow this recipe for eggless cookie dough and store in the fridge for about an hour.

I used a store-bought vanilla ice cream, but you can totally make your own too! Check out my recipes for vanilla brownie ice cream or peanut butter and chocolate ice creams if you prefer. 

For the chocolate ganache: 

  • 2 oz semi-sweet chocolate, chopped
  • ¼ cup heavy cream
  • 2 tablespoons white corn syrup

Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream and corn syrup until it barely begins to simmer. Pour the cream mixture over the chocolate and stir until smooth. Move the refrigerator to cool quickly, but keep an eye on it so that it doesn’t solidify. 

Cookie Dough Brownie Ice Cream Cake | Revamperate Cookie Dough Brownie Ice Cream Cake | RevamperateTo assemble the cakes:

  1. Remove the ice cream from the freezer to soften to a spreadable consistency.
  2. Level the brownie layers as best you can. Place the bottom back into the springform pan. 
  3. Spread the softened ice cream on top of the brownie layer, reaching the sides. Freeze for 30 minutes.
  4. Remove from freezer and spread a layer of cookie dough on top, reaching the sides. Place the other half of the brownie on top (I recommend using the bottom of a layer as the top so it’s more even) and freeze for an hour or so until the ice cream is fully frozen again. 
  5. Carefully remove from springform pan and drizzle with cooled chocolate ganache. 

Before serving, let sit out for a couple minutes until ice cream is soft enough to cut through. Freeze between servings, but I highly recommend eating this fresh if possible, or at least waiting to add the chocolate ganache until serving. I found that when frozen, the chocolate ganache made the brownies too hard, so it’s best to eat freshly made or wait to add the ganache. 

Happy baking! 

Cookie Dough Brownie Ice Cream Cake | Revamperate

Toffee Cupcakes

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateThese toffee cupcakes are extra sweet and sticky, and they’re perfect for any occasion (although they do remind me of a late fall/early winter dessert). Honestly, I think toffee is good ANY time of year. The brown sugar and toffee flavors pair so well together that it was hard to resist eating just one of these! 

I wanted to make these cupcakes somewhat decadent, and the toffee sauce in the frosting does just that. You can also fill them with toffee if you really want to take them over the top. Then I topped it with a chunk of homemade walnut toffee!

As you probably expect, these cupcakes are sweet but not the “too sweet” kind. It’s difficult to balance caramel or toffee flavors because they’re so sweet to begin with (I mean, it’s entirely sugar and butter), but this recipe actually manages to keep the toffee subtle enough that it doesn’t give you a headache. Because only a small amount of toffee is used in the frosting and because I used a little less powdered sugar in the frosting, the sweetness is definitely toned down. I added nuts in the toffee topping to give it that tiny bit of bitter flavor too. 

Give ’em a try! I think you’ll really love how everything comes together. 

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the brown sugar cupcakes (makes 12-15 cupcakes):

  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 granulated sugar
  • 1 tsp vanilla
  • 2 eggs 
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup buttermilk

Preheat the oven to 350 degrees and line a cupcake pan with liners. 

Whisk together the flour, baking powder and salt in one bowl and set aside.

In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and sugars together. Then add each egg, beating well between each addition. Mix in the vanilla. Alternate adding the dry ingredients and buttermilk until just combined. 

Distribute the batter among prepared liners and bake for 20-22 minutes until an inserted toothpick comes out clean. Let cool completely before removing from pan. 

For the toffee sauce:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream

In a saucepan on the stove, combine the butter, cream and sugar on medium heat. Bring to a low boil and then reduce to a simmer, whisking often, until it turns a deep brown color and turns into a caramel-like sauce. Let cool completely before adding to the frosting (or filling the cupcakes). It will thicken as it cools.

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the toffee frosting:

  • 1 cup cup butter, room temperature 
  • 2 cups powdered sugar 
  • 1 tsp vanilla
  • 1/4 cup toffee sauce (above)

For the hard toffee topping, follow my chocolate covered toffee recipe but replace toppings with chopped walnuts.

Beat the butter for about 2 minutes until smooth and fluffy. Add powdered sugar a little at a time until well-mixed. Mix in the vanilla and cooled toffee mixture, and beat for additional 2 minutes until smooth. 

Pipe the frosting onto cooled cupcakes and top with extra toffee sauce and walnuts and/or a piece of hard toffee! 

Strawberry Funfetti Cake

Strawberry Funfetti Cake | Revamperate Strawberry Funfetti Cake | RevamperateIn my effort to work on more layer cakes, I was really excited to try a new take on a funfetti cake by turning it into a strawberry funfetti cake! Although lighter on the strawberry flavor (since I wanted to use real strawberries, not extracts or Jello mix) the cake is very moist and perfectly sweet and tart. With layers of strawberry funfetti cake filled with strawberry French buttercream and covered in classic vanilla buttercream, this was a really fun cake to make. 

I learned to make the French buttercream in my online class by Erica Obrien. It’s actually very easy, and more foolproof than meringue buttercream. French buttercream makes a very good cake filling because it’s thinner and custard-like, but it’s not ideal for icing a cake (unlike an American buttercream or meringue buttercream). Basically, don’t be intimidated because it’s easier than you think. Personally, any dessert with French in the title intimidates me…is that weird? 

Make sure you use very fresh strawberries if possible because I find that they just taste better. If you must use frozen, you’ll still have to defrost the berries before you can puree them. Now, let’s make a cake! 

Strawberry Funfetti Cake | RevamperateFor the strawberry funfetti cake:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 3/4 cup strawberry puree
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice
  • 2 eggs  
  • 1/2 cup rainbow sprinkles 

Preheat the oven to 350 degrees and grease two 6-inch cake pans with cooking spray. Set aside. 

In the bowl of your mixer fitted with  whisk attachment, whisk together the sugar, flour, baking powder and salt. Turn the speed to low and mix in the vegetable oil, strawberry puree, vanilla and lemon juice until just combined. Add each egg and mix. Stir in the sprinkles until just combined. 

Divide the batter among the greased pans and bake for about 25 minutes until an inserted toothpick comes out clean. Let cool completely in the pans before removing.

For the French buttercream filling:

  • 3 egg yolks
  • 1/2 cup granulated sugar + 1 tbsp
  • 1/4 cup water
  • 1 cup butter, room temperature
  • 10 strawberries, purred and reduced
  • Dash of lemon juice 

First, puree approximately 10 strawberries and pour into a small saucepan. Add 1 tbsp of sugar and a dash of lemon juice. Simmer on low heat, stirring occasionally until the strawberries thicken. Reducing it helps remove access water and make the flavor more concentrated, which is ideal for mixing with frostings and fillings. Let cool once reduced and it appears syrupy. 

Beat the egg yolk in your mixing bowl with a paddle attachment on high speed until they’re lighter in color and resemble a pastry cream (they should no longer look like yolks). 

In a small saucepan on the stove, combine the water and sugar and bring to a boil. Reduce heat to low-medium until it reaches about 238 degrees F on a candy thermometer, stirring occasionally. It should form a syrup.  

Add a little of the sugar syrup to the egg yolks, avoiding the sides of the bowl or the paddle. Beat on high speed for several seconds, stop and add more syrup. Mix again on high speed until the bowl feels cool to the touch. Add the butter in batches while mixing on high speed until it forms a smooth but very soft filling. Pour in the cooled strawberry puree and mix to combine. If desired, you can add red or pink food coloring. 

For the icing, I used one large batch of my vanilla buttercream recipe. Then I dyed the frosting light pink and added about 1/2 cup rainbow sprinkles. 

Strawberry Funfetti Cake | RevamperateTo assemble the cake, level the 6-inch layers and fill each layer with the strawberry French buttercream. Frost the outsides of the cake with the vanilla buttercream and top with swirls of buttercream and strawberries! Cut into it or move to the fridge until ready to serve (remove from the fridge at least 30 minutes-1 hour before serving so that it has time to soften. 

I will say that the one thing I wish I did differently was dye to cake. Looking at it, it’s not obvious that it’s strawberry, so when I make this again, I will definitely color the cake with some pink food coloring before baking so it looks even better when you cut into it! 

Enjoy! 

Slow Cooker Mixed Berry Cobbler

As the weather heats up, I’ve got an out for you so that you don’t have to turn on your oven. Sounds awesome, right?! Yeah, it totally is. Our new apartment is like a tiny little oven, so turning my oven on this summer is going to be rough. 

This slow cooker mixed berry cobbler is perfect for your next potluck or summer party and it’s absolutely amazing with some vanilla ice cream on top (especially my fav, vanilla bean). Best of all, it’s all in a slow cooker! Just pour in the batter and berries and let it cook. It comes out wonderfully and you can use any berries you’d like to create your favorite fruit combination. 

Head over to Recipe Chatter for the complete slow cooker mixed berry cobbler recipe! 

No-Bake Blueberry Cheesecake Parfaits

No-Bake Blueberry Cheesecake Parfaits | Revamperate No-Bake Blueberry Cheesecake Parfaits | RevamperateAs it gets hotter and hotter and summer approaches, I’ll be switching to no-bake desserts so that I don’t overheat in my little apartment. As it is, I’ve been using the oven way too much considering how warm it is. But really, I can’t NOT bake. 

Nonetheless, I find ways around the oven most of the summer, and here’s one delicious no-bake recipe I shared on RecipeChatter recently! Head over to their site to make these super simple no-bake blueberry cheesecake parfaits

Not only are they no-bake, they’re a great personal dessert for cookouts and dinner parties so you don’t have to fuss with cutting up cake or pie or even scooping ice cream. Plus, you can adapt the recipe with other types of fruit!

For more no-bake recipe ideas, check out a few others I’ve made:

Visit RecipeChatter for the complete recipe and stay tuned here for more no-bake recipes as I start to MELT here in SoCal!

Honey Almond Cake

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateGood morning! I’ve been taking some time off lately and I think it’s paying off. We’re finally feeling settled (sort of) in our new apartment, and I’ve been using my free time to pump up my creativity again. I was starting to feel really drained and stretched in a few too many directions. That’s why I finally felt ready and excited to bake in my new kitchen! 

I’ve been practicing my layer cake skills more lately, and this honey almond cake my most successful so far. I have a hard time creating even layers and making a straight, smooth cake, but I recently started a new Craftsy class, bought Tessa Huff’s new book Layered and watched a ton of YouTube videos and they’re all really helping me get better. 

This cake shall go down in my personal hall of fame just because it was something totally out of my comfort zone that turned out really well. I can honestly say I’m so proud of this cake, and the flavors of honey and almond pair beautifully with the smooth butteriness of the swiss meringue buttercream to form a light but sweet blend of flavors. 

I’ve made swiss meringue buttercream before, but this is my best batch EVER. Shout out to the Craftsy tutorial by Erica O’Brien! It’s not the most ideal for frosting a cake (better for fillings), but it worked perfectly for me, especially because I only wanted a very light layer on the outside. The honey gave it extra sweetness without being overpowering. Personally, I find swiss meringue buttercream a little too buttery and vanilla extract alone doesn’t balance it out enough, but it’s great for adding other flavors too and it’s less sweet than my usual American buttercream recipe (which I still love). 

Anyway, enough chatter! Here’s how to make the honey almond cake!

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateFor the almond cake:

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2/3 cup milk, room temperature
  • 4 egg whites, at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, room temperature 

Preheat the oven 350 degrees and spray two 8-inch cake pans or 3 6-inch pans with cooking spray and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the butter until smooth and fluffy (about one minute). Add the flour, baking powder, sugar and salt and mix on low until it forms a crumbly mixture. 

In another bowl or a measuring cup, whisk together the milk, vanilla, almond extract and egg whites until fully combined (about one minute). Slowly add the wet mixture to the dry ingredients, mixing on low speed. Scrape the bowl and continue to mixing for about 30 seconds until batter is smooth. 

Distribute among the greased cake pans and bake for about 20 minutes until an inserted toothpick comes out clean. Let cool completely in the pans. 

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateFor the honey buttercream:

  • 1 cup butter, room temperature 
  • 1/2 cup sugar
  • 2 egg whites 
  • 1 tsp vanilla extract
  • 1/2 cup honey

For making swiss meringue buttercream, there are two things to know before you start: all bowls and utensils should be clean and grease-free and your butter should be softened to room temperature. 

In a metal bowl over a simmering pot of water, whisk together the egg whites and sugar. Whisk consistently until the sugar dissolves into the egg whites. If you see small white patches forming in the mixture, turn down the heat. Once the temperature reaches 120 degrees (check with a candy thermometer), remove from heat and pour the mixture into the bowl of your mixer fitted with a whisk attachment. 

Beat the mixture on high speed for about 5 minutes until it turns a glossy white and forms stiff peaks (just like meringue). Change out the whisk attachment for a paddle attachment and beat again on medium speed. As it mixes, add the softened butter in chunks until it is fully combined into the meringue. If it appears curdled, just keep mixing and it will likely correct itself. 

Once completely mixed, add the honey and vanilla and mix until smooth. 

Fill and frost the cooled cake with frosting. Drizzle with honey or coat with almonds, or both! The almonds are nice because they add a little crunch. I also drizzled some extra honey between the layers because the flavor is so light. 

Also, I have to give a special shoutout to Massey Honey! I bought a few of their honeys at Renegade Craft Fair in December and it’s the best. They’re a local company, and I used an orange blossom honey for this cake. So perfect!

The cake is light and smooth but absolutely delicious. Enjoy!