Category Archives: Cake

Cinnamon Chocolate Bundt Cake and an AWESOME Giveaway!

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I have exciting news for you all today.

1)  I get to do a really big and awesome giveaway thanks to Redwood Hill Farms and Green Valley Organics.  You guys do not want to miss this one.


2) I made a really delicious chocolate bundt cake, also thanks to Redwood Hill Farms and Green Valley Organics because I got the same package that I get to give away.


3)  I’m now obsessed with Redwood Hill Farms and Green Valley Organics… can you tell?

I had never tried lactose free yogurt or kefir before, but I honestly can’t tell the difference.  The only difference is that the lactose free kefir is not as thick as regular kefir.

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Redwood Hill has all sorts of recipes, news, events, and other information on their website.  Definitely make sure to check it out!
Okkkay, now what you guys have been waiting for…


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The prize package (minimum value of about $57.55) will include:

– 1 Eco-friendly insulated green “Get Your Goat, Have a Cow” co-branded tote bag (approximate value $5)

– 1 t-shirt (winner’s choice of Redwood Hill Farm Goat, Green Valley Organics Cow OR RHF kid-size shirt; approximate value: $15)

– 6, 6-oz cups Redwood Hill Farm Goat yogurts or free product coupons (valued at about $2.19 each = $13.14)

– 6, 6-oz cups Green Valley Organics Lactose Free yogurts (valued at about $1.59 each = $9.54)

– 1 32-oz bottle Redwood Hill Farm Kefir (about $6.39)

– 1 32-oz bottle Green Valley Organics Kefir (about $4.49)

– 1 12-oz Green Valley Organics Sour Cream (about $3.99)

Are you excited yet? Because when I received my package, I felt like a little kid in a candy store.

To enter, all you have to do is:

  1. Leave a comment saying why you want the prize package.
For extra entries:
  1. Like Green Valley Organics on Facebook and leave a comment saying you did so.
  2. Like Redwood Hill Farms on Facebook and leave a comment saying you did so.
  3. Like What Katie’s Baking on Facebook and leave a comment saying you did so.
  4. Follow Redwood Hill Farms on Twitter and leave a comment saying you did so.
  5. Follow What Katie’s Baking on Twitter and leave a comment saying you did so.
  6. Subscribe to my RSS feed and leave a comment saying you did so.

The giveaway will end on Tuesday, October 2nd at 12:00 am.  Good luck! :)

If you don’t win, don’t worry, you can just buy their products!  Redwood Hill Farm and Green Valley Organics products are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to and

Now, for this deliiiiicious recipe (which got devoured extremely quickly in my house):

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Cinnamon Chocolate Bundt Cake
Adapted from: Leite’s Culinaria



  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1/3 cup (1 ounce) cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups (9 ounces) all-purpose flour, plus more for the pan
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup plain Green Valley Organics plain yogurt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon, plus extra for pan coating



Make the cake:

  1. Preheat oven to 350°. Butter and sprinkle cinnamon in a 10- or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, cinnamon, and water and place over medium heat.
  3. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  4. Place the flour, sugar, and baking soda in a large bowl and whisk to blend.
  5. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined.
  6. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the Green Valley plain yogurt and vanilla until smooth.
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

  1. Just before glazing the cooled cake, combine the Green Valley kefir, cocoa powder, butter, and sugar in a small saucepan and put over medium heat. Stir constantly until the sugar is dissolved.
  2. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.  It will soak into the cake and taste delicious.


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New Books by Dede Wilson: Cake Balls and A Baker’s Field Guide to Doughnuts

First of all, Happy Labor Day! :)

Second of all, I don’t know if you have any of Dede Wilson’s books, but if you haven’t, you’re missing out.  But don’t worry, I can fix that.


Today, I’m giving away two awesome cookbooks:

Cake Balls
More Than 60 Delectable and Whimsical Sweet Spheres of Goodness

This features all sorts of cake balls- I couldn’t have even imagined some of the cake balls in this book.  Creme Brulee Cake Balls, Espresso Brownie Cake Balls, Key Lime Cake Balls, Mocha Toffee Crunch Cake Balls?!  Tell me you can resists that.  Also, not only does the book have cake ball recipes, but the beginning has the perfect cake, frosting, brownie recipes for the balls.  You won’t find any fake box mixes in this book.  Plus, the step-by-step cake ball making instructions with pictures in the front of the book are extremely helpful.




A Baker’s Field Guide to Doughnuts
More Than 60 Warm and Fresh Homemade Treats

I love this book because finally, I know how to spell doughnuts, haha!  Kidding.  This book is just as awesome as the cake pop cookbook.  It has baked doughnuts, fried doughnuts, yeast doughnuts, filled doughnuts, everything.   Dede is really good at creating original recipes, like Carrot Cake Doughnuts, Chocolate-Salted Caramel Doughnuts, Creme Brulee Doughnuts, Honey Cream-Filled Doughnuts with Milk and Honey Glaze.  She sold me!


I just got both of the books on Friday and I’ve already bookmarked almost all of the recipes (ha, helpful, huh?). AndI seriously sat in front of the TV last night making cake balls while Kellen and I watched a movie. So, just a warning, this book will make you do weird things.

Who wants these books?

Well, today is your lucky day. I’ve got a copy of each book to give away!  To enter, all you have to do is:

1.  Leave a comment telling me what your favorite cake ball and/or doughnut recipe is.

For additional entries:

2. Like Dede Wilson on Facebook and leave a comment saying you did.
3.  Like What Katie’s Baking on Facebook and leave a comment saying you did.
4.  Follow Dede on Twitter and leave a comment saying you did.
5.  Follow What Katie’s Baking on twitter and leave a comment saying you did. 

Good luck!

The giveaway will end on Monday, September 10th at midnight.  Make sure you leave your email address, or some form of contact information so I can get in contact with you if you win.

Strawberry Funfetti Cake-y Donuts

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Sorry for the short hiatus.  I’ve been out of town.  Since I’m about to be a senior in college, none of my friends live at home anymore, so  I took a little trip to go visit one of them.





We are obviously very mature college seniors.

Anyway, a couple of weeks ago I was really craving donuts, but when you crave donuts at 8 pm you’re usually SOL.  This is one of the few times that baking as a hobby comes in handy.

I’m not really sure what I was thinking with this donuts because first, I tried to make them healthy with whole wheat flour, but then I ended up adding Funfetti cake mix.  I’m a confused person and I apologize.  Luckily confusion spawns yummy, cakey donuts.

To be honest, these just taste like cake in the form of donuts, but if it tempts you at all to make them, these are healthier than cake.  Plus, who doesn’t love cake?

What’s your favorite donut?


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Strawberry Funfetti Cake-y Donuts
Adapted from: Chocolate and Carrots


  • 1 cup whole wheat
  • 1 cup cake mix of choice
  • 1/2 cup sugar
  • 1 tsp baking powder
  • ¾ cup milk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 tsp strawberry extract
  • ½ cup strawberries, crushed
  1. Preheat the oven to 400°F.
  2. Spray the donut pan with canola oil spray. Set aside.
  3. In a bowl, combine the whole wheat flour, cake mix, sugar, and baking powder.
  4. In another bowl, combine the remaining ingredients.
  5. Pour the wet ingredients over the dry ingredients and stir until just combined.
  6. Either spoon the batter into the pan or put the batter into a large ziplock (or pastry) bag and squeeze into the pan, filling about 2/3 full.
  7. Bake for 10-12 minutes, until golden brown on the bottom.
  8. Allow the donuts to cool in the pan for about 3 minutes before emptying out onto a cooling rack.



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5 Minute Mixed Berry Mug Bread

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I know this bread is ugly, but give it a chance.  Apparently when you mix all the pretty colors of fruit, it makes ugly dishwater gray.  I should have learned that in elementary school.

When I saw banana bread in a mug over at Pass the Sushi, I knew I had to make it.  Mug cakes went viral recently, but not mug bread.  Pretty genius if you ask me!

This turned out really well considering it only took me 5 minutes to make.  My mom’s obsessed with it and I think it’s pretty good, too.

What’s your favorite mug recipe?



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5 Minute Mixed Berry Mug Bread
Adapted from: Pass the Sushi


3 tbs flour
1 tbs sugar
1 tbs brown sugar
Dash of salt
1 egg white
1/8 tsp baking soda
1/8 tsp baking powder
1 tablespoon oil
¼ tsp strawberry extract
1 tablespoon milk
½ cup mixed berries


  1. Spray a microwave safe mug with cooking spray.
  2. In a bowl, or right in the mug, whisk flour, sugar, salt, baking powder, and soda.
  3. Add egg white and combine until just incorporated with dry ingredients. Mix in strawberry extract, oil, milk and berries.
  4. Pop into the microwave for up to 3 minutes, checking occasionally to see if it’s done…easy!

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Overnight Fluffy and Moist Coffee Cake

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I love Instagram…. love in the obsessive kind of way.

I’m constantly uploading pictures.  I could live without Facebook or Twitter, but Instagram is a different story.

I used to get on Facebook just to look at pictures people would post.  And I can hardly motivate myself to post a Twitter status.  But Instagram is just pictures, which is why I love it.  Plus, the filters are really cool.

Also, it makes my life look cooler than it actually probably is.  For example, I just posted a picture of the lake recently like I’m there every day… when, really, I was only there for a couple of days.  But hey, whateva.

I’m constantly posting pictures of food while I’m making it, so if you want to see what I’m baking before I post the recipe (like this one…lots of coffee cake pics on my Instagram), check it out on my Instagram.  My username is, you’ll never guess, whatkatiesbaking. Check it out!

Do you like Instagram?

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Overnight Fluffy and Moist Coffee Cake
From: All Recipes

I’m sure you could make this without refrigerating overnight.


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons milk


  1. In a large mixing bowl, cream butter and sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a foiled and greased 13-in. x 9-in. x 2-in. baking dish.
  4. In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
  5. Remove from the refrigerator 30 minutes before baking.
  6. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.

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Single Serving Cake Batter Popcorn



Every time I’m on foodgawker and I see sprinkles, I always click on the link.  It’s an instant reaction that I’m pretty sure I have no control over.

Cake batter is my favorite flavor (besides coconut) so I’m always trying to flavor things with cake batter.  Even Especially things that shouldn’t be cake batter flavored.  Most of the time it works out, but I will tell you that some things were not meant to be cake batter flavored.

Popcorn, on the other hand, is not one of those things.  I was a little weary when I got the idea, but I followed through with it and it worked.  I mean, why wouldn’t it?  Caramel corn is a thing… and now cake batter popcorn is a thing.   I bet Kernel’s Seasons next popcorn flavor will be Cake Batter.

This is seriously the easiest recipe ever, so nothings stopping you from making it… do it!

What’s your favorite popcorn flavor?







Single Serving Cake Batter Popcorn


1 mini popcorn bag
1 tablespoon coconut oil or butter
2-3 tablespoons cake mix of your choice (I picked Funfetti.. it’s those sprinkles!)
Optional: sprinkles


  1. Melt butter or coconut oil in a small bowl or cup and stir in cake mix until combined.
  2. Pop popcorn following instructions on the bag.
  3. Pour cake mixture over popcorn, stir, and enjoy!


Extra Moist Chocolate Lava Cakes- Muffin Tin Chef Review


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If you’re looking for quick, from-scratch, appropriately sized meals, then I highly recommend you get the cookbook Muffin Tin Chef.  Who knew that a muffin tin is the most versatile piece of cookware in our cabinets?

I was lucky enough to receive a copy of Muffin Tin Chef, and to be honest, I put it aside for a while during the last busy weeks of my college semester.   When I moved back home and was finally able to read the book, I was kind of surprised at how much I liked it.

It really is clever how many dishes Matt Kadey was able to downsize into the size of a muffin tin.  I think I liked the book so much because:

  1. Easy portion control.
  2. Quick cooking time.
  3. All from scratch.
  4. Small batches.
  5. Variety of desserts, dinners, lunches, breakfasts, appetizers, and snacks.
  6. Easy to follow instructions.
  7. Simple to make a 3-course meal quickly.
  8. Well.. anything muffin tin sized is just cute.

So, if you don’t have this book, I suggest you buy it… even if it’s just solely to get the recipe for these chocolate lava cakes.  These are like flour-less cake, except for a minor addition of flour.  They taste so good though.. the gooey chocolate had me at hello.


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Muffin Tin Chef- Extra Moist Chocolate  Lava Cakes

Found on page 122.


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Easter Lemon Cake with Whipped Frosting


As I started to make this cake, I realized that I didn’t have two cake pans.  I also realized that I didn’t know how I was going to make this cake Easter themed.

That’s when I thought, “Well, why not make cupcakes and set them on top?”  It solved both of my problems!

The flower for Easter and the cupcakes to make up for my missing cake pan.

The cake is super light and fluffy, which goes great with the lemon flavor and the frosting is heavenly.  It’s the perfect light cake for Easter.

Also, I have a surprise for you guys!  The awesome people at Tropical Traditions are letting me do another giveaway.  Except this time, you guys get to pick what you want.

Pick from the following list and leave a comment letting me know what you’d like for the next giveaway:

Household Products:
•       All Purpose Household Cleaner –
•       Dish Liquid –
•       Dishwasher Detergent –
•       Glass and Surface Cleaner –
•       Laundry Detergent –
•       Oxygen Bleach –

•       Atchara –
•       Coconut Cream Concentrate –
•       Coconut Flour –
•       Coconut Chips, Coconut Flakes, or Shredded Coconut –
•       Coconut Water Vinegar –
•       Palm Shortening –
•       Raw Honey –
•       Whole Golden Flaxseed –
•       Whole Grains (Whole Grains only, flours unavailable for review.) –
•       Virgin Coconut Oil Book or eBook – Includes 85 recipes! (Please indicate preference) –

Health & Beauty:
•       Antioxidant Omega 3 Greens (Please indicate preferred flavor) –
•       Gold Label Virgin Coconut Oil Hair Treatment –
•       Hair Oils (Please let me know which scent.) –
•       Herbal Breath Spray –
•       Skin Care Products (Please indicate which individual product & preferred scent) –

Have a Happy Easter! :)





Easter Lemon Cake with Whipped Frosting
From: Martha Stewart 


  • 1/2 cup margarine or butter
  • 1/2 cup coconut oil or vegetable oil
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup plus 2 tablespoons  lemon juice
  • 1 cup buttermilk
  • Whipped frosting


  1. Preheat oven to 350 degrees.
  2. Important: Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. )I didn’t put enough and mine got stuck)
  3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  4. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
  5. With mixer on low, beat in eggs and yolks, one at a time.  Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  6. Divide batter between cake pan and cupcake tins; smooth tops.
  7. Bake until cakes pull away from sides of pans, cake- 32 to 35 minutes, cupcakes- about 15 minutes.
  8. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  9. While cakes/cupcakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.
  10. Simmer 25 minutes. Stir remaining 1/4 cup fresh lemon juice into syrup.
  11. Using a fork, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
  12. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract.
  13. Top cake with cupcakes and frost.


The BEST Coffee Cake and My First Vlog

I’ve got a couple of other recipes I’ve been wanting to post for you, but I’m not going to do that today.

I’m going to completely put myself out there with my very first ridiculous and corny vlog and hope that you stay tuned in in the future as I (hopefully) get better.

Let me tell you about my first video.

I’m taking a Digital Media class and two of our assignments were to make a podcast and a video.  I didn’t do so hot on the video, but I thought I did pretty well on the podcast, so I decided I wanted to make podcasts for What Katie’s Baking.

When I headed to Wal-Mart to get an audio recorder, I noticed that there was a Flip camcorder for only 30 dollars more than an audio recorder. I couldn’t pass up that deal so I decided to get it.  Well, it turned out that they were out.

By this point, I was set on getting a camcorder, and I remembered that Wal-Mart does price matching.  I checked out the other camcorders and found one that was 160 dollars.  I found it for 77 dollars online. Wal-Mart doesn’t do online price matching, but by this point, I’d already been at Wal-Mart forever and it was their last one, so the manager let me and dad have it for 77 dollars.

Awesome, huh?  So now I have a brand new Kodak Play Touch and my very first vlog.

Let’s talk about the coffee cake before I show you.  I’m not stalling or anything.  This is the moistest… most moist?… cake I think I’ve ever made.  I changed up the topping and switched out nuts with oats.  The topping is very crunchy on top, but once you cut into it, you get the gooeyness underneath.  Good stuff.

Okay, guys, I guess you can click here to check it out.  Don’t make fun of me! Or the cheesy music choice. Or my beginner video editing skills.  I’m workin’ on it.

The Best Coffee Cake
Adapted from: The Pioneer Woman


  • 1-1/2 stick butter, softened
  • 1-3/4 cups sugar
  • 3 cups flour, sifted
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cup whole milk (I used 2%)
  • 3 whole egg whites, beaten until stiff


  • 1-1/2 stick butter, softened
  • 3/4 cups flour
  • 1-1/2 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 cup oats


  1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
  2. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.
  3. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
  4. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm.

Chocolate Cherry Cheesecake

Dear my favorite bloggers ever,

It’s finals week… aka death.

I’m stressin’ and frettin’… bear with me, I’ll be done after this week.

Until then, enjoy some cheesecake. :)



Chocolate Cherry Cheesecake
*Make sure all of your ingredients are at room temperature.  If they aren’t, the batter will be lumpy.


  • 1 cup crushed graham cracker crumbs
  • 1/2 cup crushed nuts, toasted
  • 4-6 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

1/4 cup cherry topping (I used storebought… :/)
1/4 cup chocolate mixture (recipe follows)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs and nuts with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. 
  4. Stir in milk with a wooden spoon (so you don’t overmix) and then stir in the eggs one at a time, mixing just enough to incorporate. 
  5. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  6. Bake in preheated oven for 1 hour. 
  7. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours. Chill in refrigerator until serving.

Chocolate mixture:  1/8 cup melted chocolate, 1/8th cup chocolate syrup

TIP:  If you don’t want your cheesecake to crack (like mine did), you can wrap your springform pan in foil 
and set it in a water bath.  That’ll create steam to keep the cheesecake moist, therefore no cracks.