Today is CAKE day!!!!

Ugh!  I woke up with a monstrous headache at 3:00 this morning.  I got up and took some medicine and went back to bed.  Then woke up again at 6 with an even worse headache.  Pain, pain, pain.  More meds and a short workout later my head felt much better.  Which got me moving out the door to drop off my cakes at the fair.  

I had planned to bake a cake for all 13 categories.  BUUUUT, that didn’t happen.  I did make 5 cakes.  Here’s some pics taken just before I dropped them off along with the recipes.  (yes, these were taken in my car!)

Cake #1 Chocolate Sheet Cake



Recipe:  Chocolate Zucchini Cake (you CAN NOT taste the zucchini in this!  It only adds moisture.  Trust me–even if you aren’t crazy for chocolate cake, I think you will like this one)  I got the original recipe from Parsley, Sage and Sweet.  I made a couple of changes for my family’s taste.  If you want to see the original recipe just click on that link above.  

Chocolate Zucchini Cake
Adapted from King Arthur Flour

1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil (or unsweetened apple sauce)
1 2/3 cups (12 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) Greek yogurt or sour cream
2 1/2 cups (10 1/2 ounces) AP Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 teaspoons espresso powder, optional, but it enhances the flavor of the chocolate
2 1/2 to 3 cups shredded zucchini (about one 10-inch zucchini –  12 ounces)

Preheat the oven to 325°F. Lightly coat a 9″ x 13″ pan with baking spray.  In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated. Stir in the sour cream or yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini.  Spoon the batter into the prepared pan. Bake the cake for 35 – 40 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.  ( I used the sour cream and the applesauce when I’ve made it both times.)

Also, I used a different frosting recipe.  Below is the one I used.  It is so yummy, like liquid fudge!

  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

Cake #2:  Dark Chocolate layer cake with peanut butter frosting



I got this recipe from Sally’s Baking Addiction.  

Devil’s Food Chocolate Layer Cake
  • 1 and 3/4 cups (220 grams) all-purpose flour
  • 1 and 3/4 cup (350 grams) granulated sugar
  • 3/4 cup (95 grams) unsweetened cocoa powder (not dutch processed)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk*
  • 1/2 cup (60 ml) vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) freshly brewed strong hot coffee
  1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.
  2. For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
  3. Using a handheld or stand mixer, combine the buttermilk, oil, room temperature eggs, and vanilla in a large bowl. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
  4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.

(I did not use the frosting recipe that is listed on the original website.  Instead I made a peanut butter frosting that i’ve made before.  That recipe came from The Novice Chef.)

Peanut Butter Frosting:
1 1/2 sticks unsalted butter, room temperature
1 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cup powdered sugar
about 1 1/2 tablespoons milk

Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.

When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.

Assemble the two cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake


Cake #3  Pumpkin Dream Cake

This one is also from The Novice Chef.  This is the first time that I’ve made this one but it looks and smells AMAZING!



3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk

12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar


(Note:  I left the maple syrup out of my frosting)

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.


Cake #4:  Smores cake





This one is all created by me and lil’ E.  Hope it’s tasty! 🙂

One of the categories for the fair is that you can use a cake mix.  That is the category for this cake. 

1 boxed Devil’s food cake mix

Add the ingredients and follow directions on your mix to mix up the cake BUT, add an extra egg and 1 C of sour cream.  Pour into your prepared pans and then sprinkle small marshmallows across the top of your batter.  Bake at 350 until toothpick inserted in the center comes out clean.  

Frosting:  This is just a standard chocolate buttercream recipe.  Nothing fancy.  🙂

  • 2 and 3/4 cup confectioners’ sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 Tbsp unsalted butter, softened to room temperature
  • 3-6 Tbsp milk
  • 1 teaspoon vanilla extract

Cream your butter with vanilla.  Add cocoa and powdered sugar.  Add milk a little at a time, just until you get the right consistency.  Don’t add all your milk at once because you may make it too runny.  Frost cooled cake and then sprinkle th etop with crushed graham crackers.

Cake #5:  Coconut pound cake



(ok, I just loaded that I saw how very, very blurry it is.  😦  So sorry!  I will take another one when I pick the cakes back up this afternoon)

This recipe came from Dramatic Pancake.  I did have to make one change to the cake.  I didn’t have any coconut extract so I added in coconut cream instead, which I did have.  I didn’t even measure it, I just put a big ol’ squirt into the batter.

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (at room temperature)
  • 2 cups sugar
  • 5 eggs (at room temperature)
  • 1 cup whole (or low-fat) milk
  • 1 tsp coconut extract
  • 3½ oz Angel Flake sweetened, shredded coconut
  1. Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan. This cake is delicate so I wouldn’t recommend using a bundt pan.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.
  4. Cool cake in pan for 5-10 minutes before removing.

I didn’t use the glaze recipe listed on the original recipe.  Instead I made a standard buttercream frosting but added an another big squirt of coconut cream into the frosting.  Then I sprinkled the top with toasted coconut.  


So there they are! The judging will be done my 4:00 this afternoon and the boys and I are going to go and pick the cakes up after that and see the results.  We’ve got our fingers crossed for some winners!  I’ll let you know how we do.  

Blessings friends,





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