White Chocolate and Green Tea Cake

I’ve been eyeing a couple of chocolate and green tea cakes for a while waiting for the perfect time to bake one up. I thought today would be that day, but I then came up with the ‘novel’ idea of making a white chocolate and green tea cake. When I popped that into a search engine I came up with quite a few hits, so I’m not as innovative as I thought, but I still had a little bit of trouble finding exactly what I wanted to do, so after a lot of searching I went in between two very nice recipes to make a great cake.


My intentions were to make this a marble cake, but after making my batter I quickly realized I didn’t do it right, but I did what I could and it’s delicious either, so whatever. Here are the two recipes that I used for inspiration, one actually is a white chocolate and green tea cake with proper measurements using weight, which I could not follow for two reasons: 1. I don’t have a scale, so that’s probably an automatic disqualification. 2. It’s baked as a loaf style cake and I wanted a bundt, which needed to be bigger. That recipe is here on: LaTartineGourmand

The second recipe is of a simple white chocolate bundt cake found on Jenny’s Cookbook. Essentially what I did was make the white chocolate cake and then at the end work in the final couple of steps from the white chocolate green tea cake.

By the way, here’s the green tea powder I used, I got it from an Asian store in the Bay Area, it’s quite expensive otherwise. They’re in individual packets listed at a weight of 2 grams each, which I believe is roughly half a teaspoon.IMG_0317

So, here’s how it went down.

White Chocolate Green Tea Cake

  • 1 1/4 cup of flour, sifted
  • 1/2 teaspoon of baking soda
  • 1/4 cup of hot milk
  • 4 ounces white chocolate chopped or white chocolate chips
  • 1/2 cup of butter
  • 1/2 cup of white sugar
  • 2 large eggs, separated
  • 1/2 teaspoon of vanilla
  • 1/2 cup of vanilla yogurt
  • 4 grams green tea powder, two packs of powder in my case (About one teaspoon, I should’ve checked this in a measuring spoon, I will and get back to edit this)
  • Extra white chocolate for topping if desired

1. Grease and flour bundt pan. Preheat oven to 350 degrees.

2. Place white chocolate in a small bowl. Pour hot milk over until chocolate is melted and stir until mixture is smooth. Set aside for cooling.

3. Cream butter and sugar. Like so:


4. Add egg yolks one at a time and mix. Add vanilla and melted white chocolate.


5. Add flour and yogurt, alternating, beginning and ending with flour. Mix just until combined.

6. In clean mixing bowl whip two remaining egg whites until stiff peaks are formed. Fold into white chocolate batter 1/3 of mixture at a time. Note: This will require a second mixing bowl.

7. Pour 2/3 of your batter into bundt pan.


8. Take green tea powder and mix into remaining batter. Pour remainder over first batter. Snake a knife through for a marble look or give it a little more stirring to mix it up some.


9. Bake at 350 degrees for 25-35 minutes. Until knife or cake tester comes out clean.

10. Allow cake to cool in pan for about 15 minutes. Use knife to loosen edges prior to flipping over to cool completely.

11. Melt more white chocolate over the top and enjoy. Mine is rather messy, I tried to spread it on and made it look ugly, I needed more chocolate and for it to be more viscous. Or is that less viscous? I don’t know, it needed to be a smidge thinner to pour over the cake easily. You could also use powdered sugar, I suppose.


Cut yourself a slice of that cake and once you get a taste you will find yourself in a state of nirvana. The white chocolate and green tea flavors go so well together you’ll wonder why you’d probably never seen them together before. Wonder no more. Plus, it looks so cool with, in my case a thin white chocolate layer with a nice green center. Yum.


I hope you enjoy this one, make it look prettier than mine, but share it. Steal it and share it. This is a cake that I will definitely be making again, I love the green tea flavoring and in this cake it’s perfect. I hope you feel the same way.

Thanks for reading and come back for more another day. Get the updates via email or bookmark the page and come back. I try to update weekly if not more frequently. Until next time.


Pink Lemonade Cake With Lemonade Buttercream Icing

While at work the other day I saw an old Better Homes & Gardens from May 2012 laying around and decided to thumb through it. In it I found a recipe for the titular cake and instantly knew that it was what I wanted to make this week. And that’s exactly what I did. I wish there was a more interesting story behind this, but alas, there’s not. So, earlier in the day I hit the store (actually two because the first store I went to didn’t have lemon extract nor Marshmallow crème) to get everything that I needed for this very pink cake.


For the record, this was a straight copy of the recipe by Karen Tack, with the exception of the icing because I just halved what was called for since I didn’t need to ice three cakes.

You can see the cake I tried to make on BHG.com, though in order to see the entire recipe, I believe you need to become a member. Either way, I’ll detail my pseudo variation of it below.

Pink Lemonade Cake

  • 1 cup butter, softened
  • 4 eggs (room temperature for 30 minutes)
  • 3 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • red food coloring
  • 1 1/3 cups of milk
  • 1/4 cup frozen lemonade concentrate, thawed
  • 1 teaspoon pure lemon extract


1. Preheat oven to 350 degrees. Line a pair of nine inch round cake pans with parchment paper (also known as baking paper) and grease them up. Lightly flour the pans, to make it easier to remove cakes.

2. In a medium size bowl stir together flour, baking powder, and salt. Set those aside.

3. Cream your butter using a mixer. Add sugar 1/4 cup at a time. Add 1/8 of a teaspoon to butter mix, I used about 15 drops or so, to make a pink colored batter. Add eggs, one at a time, mixing  well after each one is added. You should get a pretty in pink batter that looks something like this:


4. In another bowl mix your lemonade concentrate, milk, and lemon extract. Alternate adding lemonade and flour mixtures into butter mixture. Mixing well.

5. Remove half of cake batter (4 cups) and put into cake pan. With remaining mixture add red food coloring until you get a color that suits you, I used another 15-20 drops to get a nice dark pink batter. Pour into cake pan.


6. Place in over and bake at 350 degrees for 35 minutes, or until cake tester comes out clean.


Now, if you want to do what I did and complete the whole lemonade theme we’ve got going on here’s what to do for the lemonade buttercream frosting.

Lemonade Buttercream

(Half mixture, for original recipe double all ingredients.)

This half mixture is more than sufficient to ice the two layers of cakes made above.

  • 1 1/2 cups of unsalted butter, softened
  • 1 16 ounce jar of marshmallow crème, or if you’re like me and your local store doesn’t carry them that big use two of the seven ounce jars, or apparently they come in 13 ounce jars as well, that’ll probably suffice
  • 1/8 cup of frozen lemonade concentrate, thawed
  • 1/2 cup of powdered sugar
  • 1 teaspoon pure lemon extract

1. Start by beating your butter.

2. Add in marshmallow crème and lemonade concentrate, beat until smooth.

3. Mix in powdered sugar and lemon extract. Whisk until light and fluffy.


4. Ice your cakes to the best of your ability. Me? This was the best I could do. Still only my third or fourth real try at icing a cake. I think I’m not making my buttercream correctly, but I don’t really know what it’s supposed to look like, so I’m out of luck there. As are the people forced to eat this thing.


The two tone pink layers makes it look real pretty, though, this picture doesn’t show it off very well. Blame the flash, the picture at the top of the page displays it a little better.


The cake is ok, the complaint I got was that it was too dense. I thought it was something I did, but if you refer to the picture on the BHG site, that also looks a little dense. If I could make a better spongy cake this would have been awesome. The density makes it a little hard to enjoy. Somewhere along the way I did something wrong. Ah well. Another time.


What I did like was that it has a very sour flavor to it, the lemon extract gives it some pucker punch. Overall, not bad. I’d love to be able to try this again with a better cake consistency. I think it would be delightful as a summer cake when lemonade is the order of the day.

That’s all I got for you this week, I hope you enjoyed reading this and maybe if you decide to make this share what you did differently and how it came out, I’m always interested in making something better. Until next time, take care.

Dark Chocolate and White Chocolate Tunnel of Fudge Bundt Cake

The heat and work had me a little spent this past Monday, so I wasn’t terribly in the mood to make something, but I decided to press on anyway, for you.

As an aside, I found it to be a huge win when I didn’t have to turn on the air conditioning because it didn’t enter the triple digits. I’m not a fan of heat, I prefer a more moderate climate. Anyway, after searching for some time for a simple recipe, I finally found one that I could make with relative ease, then I decided to try and flip it and twist it.

This cake goes by a couple different names from what I could gather: Magic Tunnel cake or Tunnel of Fudge cake, either way it’s sort of like a lava cake made in a bundt pan. You get cake and tucked in the middle of the slice is a little bit of underbaked gooey goodness. Apparently the history goes far back to a Pillsbury baking competition way back before time was even measured, or maybe it was the 1960’s. Either or. Feel free to look that up, but that’s a brief history of it made even briefer.

I wouldn’t call this a resounding success, but it wasn’t a miserable failure, either. It was good, could’ve used a minute or two less in the oven because the outer edges burned just a touch, but I followed the recipe, so I’ll blame it on any of a number of factors, which I’ll get to at the end. First, I’m going to need to apologize because the site I got this recipe from has entirely disappeared from my computer. Checked the history like five times already, everything from Monday is there and everything after Monday is there, save for this site. I’ve been searching for about two hours now. It’s been fruitless. If I ever find it, I’ll definitely link to it, but until then I’ll go with what I remember. I altered the recipe and did make a little note to myself with the changes and what I would do the next time. Here we go, all apologies to the original creator:

Dark Chocolate and White Chocolate Tunnel of Fudge Bundt Cake

For Dark Chocolate Portion:

  • 1 cup of butter
  • 1 cup of sugar
  • 4 eggs
  • 1 cup of flour
  • 6 ounces dark chocolate chips (I used Hershey’s Special Dark)
  • 1/2 teaspoon vanilla
  • 1 teaspoon salt

For White Chocolate Portion:

  • 3-4 ounces white chocolate chips (I used Ghiradelli white chocolate)
  • 1/2 cup butter
  • 1/4 cup flour
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

(If you want to make a single flavor cake, just add up the ingredients and pick a chocolate. In other words 1.5 cups butter, 1.25 cups sugar, 1.25 cups flour, roughly 8 ounces chocolate, etc.)

For the remainder

  • Cocoa powder to dust bundt cake pan
  • Confectioner’s sugar for dusting cake afterwards (optional)
  • Pecans or walnuts (optional)

Dark Chocolate portion:

So, here’s what to do for the dark chocolate portion, beat the eggs and sugar until the sugar is no longer visible and crystalized. Meanwhile you can butter the pan and dust it with some cocoa powder. Melt your chocolate in a double boiler if you have one, I used a saucepan inside a larger pot of heated water. Melt and stir until smooth, though, I reckon a little lumpy wouldn’t be horrible for texture, that is. Let your chocolate cool a bit then add slowly to the egg mixture, so as not to make chocolate scrambled eggs. Once that is mixed, sift a cup of flour and add to chocolate mixture. Mix it up, if you want to add nuts this is probably the time to do so. Pour the mixture into your bundt cake pan. It may look something like this:


White Chocolate portion:

You’re essentially repeating the same steps for the white chocolate that you did above, but it’ll be on a smaller scale. I’m not sure if the proportions shake out, but it’s all cake and it’s all going down the same face hole, so that’s just how I figured it out.

Beat egg and sugar until you’ve knocked the crystal out. Melt butter and white chocolate. (Not having the foresight of making this visually appealing for the blog I didn’t even bother to clean the saucepan, so my white chocolate isn’t white, it’s just lighter brown. I guess it didn’t matter to me since it was all cake, but it should have because the contrast would’ve made this look a lot prettier. Don’t make my mistake if you’re going for something aesthetically pleasant. I also didn’t clean out my mixing bowl, so the same thing happened twice. Still, there’s contrast with the two chocolate mixtures as you can see in the picture below.

Let your white chocolate cool some. Add your flour to the egg and sugar mixture. Add your vanilla and slowly add in cooled down white chocolate. Now add to bundt pan. I laid it on top, trying to keep it in the center of the mixture (see photo below), hoping that would make it look cool once baked, which it sort of did as you’ll see further down the line.


The original recipe called for baking at 425 degrees for exactly 20 minutes. Now, my cake came out a tad burnt and I’m not sure if that’s because I can’t trust my oven temperature because I didn’t do what I normally do, which is set my timer for a minute or two short of what is recommended then hover over it in order to prevent mishaps such as this, or if it’s because this was the first time using the pan. Then again it’s also possible that the temperature was too high all together because most other recipes I’ve seen have it bake at 350 degrees for about 45 minutes. Maybe I’ll try again another day down the road. Either way this is what it looked like coming out of the oven. You can see the burned edges in the lower left corner. Oh, and the toothpick/cake tester thing won’t work as the cake should be gooey, you’re just going to have to monitor your time carefully.


Flipped it over onto a plate and you can see that it’s just a touch overdone on top, but that didn’t seem to affect the taste of it too badly. Also, of note I don’t have nice plates like other people do. I’m sorry. I guess that’s something I’ll have to work on in the future for the sake of food photography (phoodtography? foodtography?)

At this point you can go ahead and dust it with confectioner’s sugar if you like. If you’re not counting calories maybe a chocolate glaze on top would be awesome? I ran out of powdered sugar, so I just sprinkled some of my left over cinnamon sugar from my last cupcake recipe on top. IMG_0058

Cut yourself a little slice of cake and you may see something like this: IMG_0059

That’s a nice firm cake ‘crust’, undercooked cake in the center, and what’s that at the bottom of the slice? Gooey white chocolate (I know, it’s brown, whatever, I already admitted my shortcomings) and that’s all good. Serve it with some vanilla ice cream or whatever floats your raft. Enjoy. Oh, and if it’s cooled off, throw it in the micro for about ten seconds and enjoy it warm.

What I learned this time around:

  • Bookmark a site when you find a recipe you like, so that it doesn’t disappear into the either forevermore, so that you can give credit where credit is due. (I’m really truly sorry to the original creator)
  • Clean out your bowl and/or pot when making something like this that you’re going to use for photographic evidence. It’ll make it look a whole lot better, since that is what you’re going for. *facepalm*
  • Always set your timer to the minimum time required or even sooner just in case something like this happens.
  • Consider getting an oven thermometer to ensure your ovens accuracy.

If you give this a shot, let me know how it goes. Share a picture, I’d like to see what my cake should have looked like. Smile Until next time. Thanks for looking, liking, sharing, doing what you do. I appreciate it immensely.

Coffee Cake with Coffee Glaze

Snaked this recipe from The Kitchn. It’s a coffee flavored cake, not to be confused with a coffee cake, with a coffee glaze on top and putting a coffee fluff in between the layers. This was my first attempt at a three layer cake. However, because I only have two round pans it took me extra long to make it. I guess I’ll need to make a trip to HomeGoods where I pick up quite a bit of my stuff on the cheap. That’s where I picked up both of my cake pans (round and square) and some Circulon cooking sheets which were half off what Amazon charges, along with several other things. Anyway, this cake had a lot of stuff going on because of the coffee and the gelatin coffee fluff used as the filling. This one is very time consuming, not the kind of cake you bake on a whim.

First you have to get to working on the fluff because of the gelatin and the fact that it needs time to set. Then proceed to making the cake.

Mixing up the batter:

After mixing up the batter you fold in the egg whites. Somewhere along the line I made some mistake because I felt the cake was lacking something, not sure if this is where my mistake came in or in any one of the various steps that come up next.

After folding the egg whites in the cakes were pretty much ready to bake. While those were going I worked on the fluff. Once the cake and the fluff were ready, I used a spoontula to work it on. This is what mine looked like (again, sorry it’s not completely in focus), this may be the biggest problem I had with the cake. It mostly looks like chunky goo.

Oh, well gotta keep going, so I put the glaze over the top. This was the best tasting part of the cake, in my opinion.

The glaze would go nicely over a chocolate cake. It would probably go nicely over this cake if I had made it correctly. My bad. Anyway, I had to break me off some of this cake and while it was edible it certainly wasn’t on par (I felt) with the stuff I’d made the last few times out. Still, my better half actually enjoyed it. She said the reason she liked it was because it wasn’t sweet, I didn’t think it was sweet enough.

By the way, I felt the cake was a little dense and somewhat dry. Again, probably my fault. Don’t blame the recipe maker. I’d like to try this again, but replace the ‘fluff’ with a mocha buttercream or something similar. Just a thought.

What I learned from making this cake:

  • When making a three layer cake have three pans. It’ll cut down on a lot of time.
  • Don’t start late or you’ll end up finishing your cakes at 2am like me and then you’re eating a hunk way later than you probably should be. Time management is key.

Until next time when I show you some snickerdoodle cupcakes with cinnamon buttercream icing. Yay!

Before Steal the Baking Again – Butter Pecan Cake

I’ve got a couple more posts until I get current with the yummy cupcakes I made on Monday (two days ago as of this writing), so I’ll try to crank them out. First let me say this, I don’t know how people found this thing, I’ve not told a soul, so the fact that there are people seeing this and ‘liking’ my posts is amazing. Thank you ever so kindly. Ok, now on to the good stuff. This one I actually have more than one picture of a finished product.

Recipe taken from Just A Pinch all credit to the original creator/poster.

Step one: Toasting the Pecans

Step two and three: Creaming the butter and then adding the flour mixture

Step four: Pour into 9 inch round pans. This is where I deviated from the recipe because I only have two pans, so I just used those and made a pseudo-calculated gamble.

Step five: Cool cakes down, cut off edges including the top to even them out, ice them puppies.

You can see that the icing is pretty sloppy, but that’s just how it is because pecans make it lumpy. Not ideal to practice your icing skills.

What I learned more recently:

  • For the icing use the whisk attachment, the beater blade is fine for mixing the rest of the recipe, but you don’t get a smooth icing, the icing should have a more whipped look to it. You can see from the picture that it really just looks like butter spread on the cake all pretty. Otherwise the cake wasn’t any worse for not having the icing whipped up more.

Tip: Don’t use your whisk to stir butter that’s not melted or really soft, you’ll just end up ruining your whisk like me. Live and learn.

This cake was very good and possibly my favorite cake so far (including stuff I’ve yet to post) I think I’ll come back to it and see how I fare the next time. The folks I shared it with told me it was really good and one person asked me for the recipe so she could make it for her father. Kudos to the original creator, my hat goes off to her. Definitely worth trying. It’s rich, but tastes so good. You’ll just have to workout that much harder for the next week or two…if you’re into that sort of thing.

One last bad look at this cake. It wasn’t blurry on my phone, sorry it didn’t look great here:

Again, still not a great food photographer, but I didn’t really plan on chronicling this stuff, so now that I have you should expect less blurry pictures and you can hold me to a higher standard. I think the next set will be even better. Until then…something witty goes here. Say something funny in the comment section.

Before Steal the Baking Ever Happened – Peppermint Cake With White Chocolate Icing and Crushed Peppermint Candies

Before I dreamed up this blog I decided to make a cake per week just to fill my time and to work on my skills. The first cake I made was this ‘alleged’ Christmas cake whose recipe I pilfered from Relish.com. Turns out it’s good any time of year. Unfortunately I only have the one bad picture from my phone, but it was my first attempt at a layer cake and my first try at icing, I really wanted to work on my icing skills, but this was not the cake to do it with. Oh well, whatchagonnado? Either way, it’s a good cake and that’s coming from someone who is not big on peppermint. Not many cakes leaving you feeling like you’ve got fresher breath after eating them. This one did. Score!

You can tell from the picture how unevenly I iced it. Rookie mistake. You can also tell that I am not a great food photographer. Part of that is me and the other part is my phone. Scratch that, it’s my phones fault. Most things come out yellow due to the flash. Not my fault. Also, I did not have round pans as they were being used by my daughter on her own cake, so I used a couple squares. Not a problem. Where you may have issues is just making a single layer in a 13×9 pan. If you have success let me know.

Here’s a tip for other rookies:

  • Go ahead and cut both layers of your cake at the same time if you’re doing a flat icing, it’ll make it more uniform and keep it looking clean.
  • For melting the white chocolate I just placed some water in a pot and put it to boil, I used a smaller pot to melt the chocolate by setting it in the water, you know because I don’t have a double boiler sitting around.
  • I was nervous that because of the white chocolate I only had a limited amount of time to ice the cake before it hardened. Turns out that didn’t happen, so I could’ve taken my time and not had any issues. Live and learn.

I took this to work and shared with friends who enjoyed it, so that made me happy. I didn’t want to get my ego inflated, I was trying to avoid having to eat it all by myself. I’m okay with constructive criticism, I’m probably my harshest critic…besides my better half. She’s not always into what I make, so when she digs it my head puffs up like I’m allergic to something and I’m in dire need of Benadryl. Let me know what you think.

P.S. I may return to this recipe come Christmas time because I think these might make for some nice cupcakes.