Sugared & Stirred

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Brown Sugar Pumpkin Loaf

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Brown Sugar Pumpkin Loaf

This Brown Sugar Pumpkin Loaf combines my favorite pumpkin cake with a buttery brown sugar icing – like in these reader-favorite pumpkin muffins! The spiced pumpkin base goes perfectly with the cozy brown sugar icing and feels like the ultimate fall loaf.

 

Brown Sugar Pumpkin Loaf

This fall season I knew I wanted to simplify the pumpkin loaf on my blog and present an easier-to-make, lightly sweetened loaf with a simple icing on top. One of the top recipes on my blog every pumpkin season is a brown sugar iced pumpkin muffin, so I thought I’d combine two of my favorite fall recipes in this one delicious, simple loaf. And the result is a quick pumpkin loaf cake topped with a brown sugar icing. The brown sugar adds a lovely rich flavor to the icing, while a little plant-based butter brings a touch of buttery flavor – a huge step up from a standard icing made just from powdered sugar. The icing takes a bit more work as it needs to be heated and then cooled before drizzling over the cake, but I promise the effort is 100% worth it.

Why You’ll Love This Loaf

  • Fluffy and moist cake texture
  • Made with pantry staple ingredients
  • Flavorful icing made with brown sugar
  • Perfectly spiced with autumnal flavors

 

What You’ll Need for the Loaf

  • All-purpose flour makes up the bulk of the loaf cake batter. I like to use an unbleached variety, but any all-purpose flour will work.
  • Whole wheat pastry flour makes this loaf extra fluffy. I highly recommend stocking your pantry with this flour as it makes for wonderfully fluffy snack cakes and muffins. In a pinch, you can use all-purpose flour instead.
  • Baking powder & baking soda leaven this loaf cake.
  • Salt enhances flavor.
  • Spices add the cozy, autumnal flavor we all love. I chose a mix of ground cinnamon, ginger, nutmeg, and cloves, with an emphasis on the cinnamon 😉
  • Brown sugar adds sweetness, of course, and flavor (thanks to the molasses).
  • Olive oil adds moisture to this cake. A regular vegetable oil or avocado oil can be used as well.
  • Vanilla extract adds flavor. You can use vanilla paste or extract.
  • Eggs bind the ingredients together. Your favorite egg replacement should work in this recipe but I haven’t tested this myself.
  • Pumpkin purée adds pumpkin flavor! And moisture, too. I like the Libby brand for my baking.
  • Almond milk also adds moisture. You can use your favorite plant-based milk or regular milk.

 

What You’ll Need for the Icing

  • Light brown sugar brings the rich flavor of brown sugar to the icing. It takes this icing from a standard loaf icing to an out-of-this-world flavorful icing.
  • Plant-based butter adds a light buttery flavor to the icing. Feel free to use regular butter if you aren’t dairy-free. I used the Country Crock Plant Butter Sticks with Olive Oil.
  • Plant-based milk thins out the icing. You can use your favorite plant-based milk or regular milk. I used oat milk.
  • Powdered sugar thickens (and sweetens!) the icing and really gives it that classic icing texture.

 

FAQ

How do I make this vegan? Because this cake comes together by mixing the wet and dry ingredients and then combining them (like a quick bread), you should be able to use your favorite egg replacer (though I haven’t tested this myself).

Can I halve the spice? Definitely. If you prefer a lightly spiced loaf, then halving the spices is totally okay.

Will pumpkin pie spice work? Yes, you can use pumpkin pie spice. I would add 4 tsp of pumpkin pie spice and 4 tsp of ground cinnamon.

Can I use regular butter and milk? Yes, regular butter and milk will work just fine in this recipe and won’t affect the outcome of the loaf or icing.

Yield: 8 Slices

Brown Sugar Pumpkin Loaf

Brown Sugar Pumpkin Loaf

A spiced pumpkin loaf cake topped with a rich, buttery brown sugar icing. This cozy cake is perfect for the fall season.

Prep Time 20 minutes
Cook Time 55 minutes
Additional Time 1 hour 15 minutes
Total Time 2 hours 30 minutes

Ingredients

Pumpkin Loaf

  • 1 cup (116g) whole wheat pastry flour (see Note 1)
  • 3/4 cup (98g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 Tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 3/4 cup (150g) light brown sugar, lightly packed (see Note 2)
  • 1/3 cup olive oil (or other baking oil)
  • 2 tsp vanilla extract
  • 2 large eggs (cold is fine)
  • 3/4 cup (180g) pumpkin purée (I like Libby's brand)
  • 3/4 cup almond milk (or other plant-based milk)

Brown Sugar Icing

  • 3/4 cup (156g) light brown sugar, packed
  • 6 Tbsp oat milk (or other plant-based milk)
  • 3 Tbsp (42g) plant-based butter (or regular butter)
  • 2 cups (240g) powdered sugar, sifted

Instructions

Make the Pumpkin Loaf

  1. Preheat your oven to 350°F and prepare an 8x4" loaf pan by spraying it with non-stick spray and lining the bottom and two long sides with a single piece of parchment paper - fold the excess over the sides and trim.
  2. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside,
  3. In a large bowl, beat together the brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk until combined. Add the dry ingredients and beat until combined and smooth.
  4. Pour the batter into your prepared loaf pan. "Cut" the top of the batter by running a butter knife or chopstick right down the long middle (to promote cracking down the center of the loaf).
  5. Bake at 350°F for 50-60 minutes or until a toothpick inserted into the middle of the loaf comes out with a couple of crumbs. Allow the loaf to cool in the pan for 10 minutes.
  6. Run a butter knife along the edges of the loaf that directly touch the pan. Lift parchment paper and loaf up and out of the pan and transfer to a cooling rack. Peel off the paper and allow the loaf to cool completely.

Ice the Loaf

  1. Once the loaf is completely cool, you can make the icing. In a small saucepan, add the brown sugar, butter, and almond milk.
  2. Place over a medium-high heat and whisk. Bring just to a full boil (bubbles all over the surface) and immediately remove from the heat.
  3. Add in the sifted powdered sugar and whisk until combined. This may take a minute or two. If you see any tiny clumps of rogue powdered sugar that refuse to whisk in, you can remove those with a spoon.
  4. Let the glaze mixture cool and thicken for 10-15 minutes, stirring every couple of minutes to break the surface of the setting sugar.
  5. After about 15 minutes of cooling/stirring, the glaze should reach a thicker consistency (it should take 2-3 seconds to disappear into itself when drizzled with a spoon).
  6. Prepare to glaze the loaf by placing a baking sheet or paper towels under the cooling rack to catch the excess glaze - if you want to "save" the excess glaze, use a baking sheet.
  7. Slowly pour the glaze straight from the pan onto the loaf, starting in the center of one end and pouring to the other end. Immediately repeat this process, adding two layers of glaze.
  8. Allow the icing to set before slicing. This allows for cleaner slices of cake. Slice and enjoy!
  9. Store any leftover cake in an airtight container in the refrigerator - this ensures the icing won't melt into the cake (which can happen at room temperature).

Notes

  1. Flour: all-purpose flour can be used in place of the whole wheat pastry flour. You'll use 1 cup (130g) of all-purpose flour in place of the 1 cup of WWPF.
  2. Light Brown Sugar: I like to use the measuring cup to scoop the brown sugar directly and then level it off with a butter knife. No need to tightly pack the sugar.
  3. Oil: any baking oil will work in this recipe! I like olive oil, but an avocado oil or vegetable oil will also work.
  4. Eggs: I used my eggs straight from the refrigerator for this recipe.
  5. Plant-Based Milk: any milk will work in both the cake and icing. Feel free to use your favorite plant-based or regular milk.
  6. Plant-Based Butter: I used Country Crock Plant Butter Sticks with Olive Oil for the icing, but any plant-based or regular butter will work.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this loaf? I would love to see!

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Pumpkin Snack Cake with Cream Cheese Frosting

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Pumpkin Snack Cake

A quick and simple, single layer Pumpkin Snack Cake flavored with warm spices and festive pumpkin, all topped off with a cozy vanilla bean cream cheese frosting. It’s the perfect little cake to bake for yourself or a few friends.

Pumpkin Snack Cake

So you’re looking for an easy, small-batch pumpkin cake? This is the homemade cake for you. Baked in a single 8″ pan, this simple cake makes just enough for a small gathering of a few people…or for when you are looking to snack on pumpkin cake all week long 😉

With all the familiar spices of autumn, and, of course, pumpkin purée, this flavorful cake is delicious right out of the pan with a little butter on top, or made up with a swirl of cream cheese frosting. I like my frostings sweet and thick, but if less sugar is more your taste, my cream cheese frosting recipe can be made less sweet (with less powdered sugar) or halved for less frosting. However you like your frosting, I have no doubt you’ll love the flavors in this simple cake, and the ease with which it’s put together – hello, easy decorating!

Why You’ll Love This Cake

  • Quick, easy, and totally homemade
  • Perfectly spiced and delicious even without frosting
  • Just enough for a few people…or for one!
  • Topped with a speckled vanilla bean cream cheese frosting
  • Super easy to decorate – just swirl the frosting and add a few sprinkles!

What You’ll Need for the Cake

  • All-purpose flour makes up the bulk of the cake batter. I like to use an unbleached variety, but any all-purpose flour will work.
  • Whole wheat pastry flour makes this cake extra fluffy. I highly recommend stocking your pantry with this flour as it makes for wonderfully fluffy snack cakes and muffins. In a pinch, you can use all-purpose flour instead.
  • Baking powder & baking soda leaven this cake.
  • Salt enhances flavor.
  • Spices add the cozy, fall flavor we all love. I chose a mix of ground cinnamon, ginger, nutmeg, and cloves, with an emphasis on the cinnamon 😉
  • White granulated sugar adds sweetness, of course. Feel free to substitute coconut sugar or raw/unrefined cane sugar in its place (just note the gram weights will vary).
  • Olive oil adds moisture to this cake. A regular vegetable oil or avocado oil can be used as well.
  • Vanilla extract adds flavor. You can use vanilla paste or extract.
  • Egg & egg yolk bind the ingredients together. Why an egg + egg yolk? Simply because this recipe is scaled down from another cake recipe and needs 1 1/2 eggs!
  • Pumpkin purée adds pumpkin flavor! And moisture, too. I like the Libby brand for my baking.
  • Almond milk also adds moisture. You can use your favorite plant-based milk or regular milk.

What You’ll Need for the Frosting

  • Plant-based butter gives this frosting a classic buttercream taste. If you aren’t dairy-free, a regular butter will also work here. I used Country Crock Plant Butter Sticks with Olive Oil.
  • Plant-based cream cheese makes this a cream cheese frosting. I used Kite Hill Cream Cheese Alternative (plain flavor). When using soft, plant-based cream cheeses, it’s best to use them straight from the refrigerator. If you plan to use a regular cream cheese block, you’ll want to let it soften at room temperature first.
  • Vanilla bean paste adds vanilla flavor and gives the frosting a beautiful speckled look. Of course you don’t need the paste – extract will work just fine here.
  • Powdered sugar makes this frosting. After all, you can’t have frosting without sugar! I like my frosting to be extra sweet, so I added a whole 3 cups. If you like a less sweet frosting, you can add just 2 cups of sugar (your frosting will just be thinner).

FAQ

Can I bake this in a square pan? I only recommend baking this batter in an 8″ circular pan as there isn’t a standard square pan with an equivalent volume capacity. An 8×8″ square pan actually holds more volume than an 8″ circular pan, so the cake would be too thin if baked in the square pan.

Will regular milk, butter, and cream cheese work? Yes, regular dairy products will work just fine. For the buttercream, just make sure your cream cheese is softened before beating into the softened butter.

How do I make this vegan? I haven’t tested this cake with any egg alternatives, but since it’s an oil-based cake, your favorite egg alternative should work (though I haven’t tested this!).

I don’t like super sweet frosting. Can I make it less sweet? Yes. For a less sweet frosting, you can add just 2 cups of powdered sugar (it will also be less stiff). Alternatively, you can keep the frosting ratios as written but divide each ingredient by 2 for less frosting that is just as sweet.

How do I make this into a bigger cake? You can multiply the ingredients by 2 or 3 to make a layer cake with 2 or 3 layers – just divide the batter evenly into each pan before baking.

Yield: 8 Slices

Pumpkin Snack Cake

Pumpkin Snack Cake

A quick and simple, single layer Pumpkin Snack Cake flavored with warm spices and festive pumpkin, all topped off with a cozy vanilla bean cream cheese frosting.

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Pumpkin Cake

  • 1/2 cup (65g) unbleached all-purpose flour
  • 1/2 cup + 2 Tbsp (72g) whole wheat pastry flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup (100g) white granulated sugar
  • 1/4 cup (60mL) olive oil
  • 1 tsp vanilla extract
  • 1 large egg + 1 large egg yolk
  • 1/2 cup (120g) pumpkin purée
  • 1/2 cup (120mL) almond milk

Cream Cheese Frosting

  • 1/4 cup (57g) plant-based butter, softened (see Note 1)
  • 4oz plant-based cream cheese, cold (see Note 2)
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 2-3 cups powdered sugar (see Note 3)

Instructions

Bake the Cake

  1. Preheat your oven to 350°F and prepare an 8" round cake pan with non-stick spray. Cut a parchment paper circle to neatly fit in the bottom of the pan, and place it in the pan. NOTE: for a perfectly flat cake top, I recommend using a fabric cake strip - wet it, squeeze out excess water, and wrap around the cake pan before baking.
  2. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside.
  3. In a large bowl, beat together the sugar, oil, vanilla, egg, egg yolk, pumpkin purée, and almond milk. Add the dry ingredients and beat until just combined.
  4. Pour the batter into your prepared cake pan and bake at 350°F for 28-32 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes. Run a butter knife around the edge of the cake to loosen it from the pan. Carefully turn the cake out onto a cooling rack to cool completely.

Frost the Cake

  1. Once the cake is totally cool (not at all warm to the touch) you can make the frosting. In a medium bowl, beat together the cream cheese and softened butter (see Note 2 below).
  2. Beat in the vanilla bean paste or extract.
  3. Add two cups of powdered sugar and beat. Taste the frosting - if you'd like more sweetness, add powdered sugar in 1/4 cup increments, up to 3 cups total. I added a total of 3 cups to the frosting pictured in this post.
  4. Add the frosting to the top of the cake and gently swirl with an icing spatula. Immediately add sprinkles (if desired). Slice and enjoy!
  5. Store leftover cake in an airtight container at room temperature.

Notes

  1. Butter: I used Country Crock Plant Butter Sticks with Olive Oil for the frosting. You can use your favorite plant-based or regular butter, as long as it's softened first.
  2. Cream Cheese: I used Kite Hill Cream Cheese Alternative (plain flavor). Since most plant-based cream cheeses are very soft, you'll use them straight from the refrigerator. However, if you plan to use regular cream cheese, or the cream cheese is extra hard, you'll need to soften it at room temperature first.
  3. Powdered Sugar: you can add 2-3 cups of powdered sugar to this frosting recipe, depending on how sweet you like your frosting. I added a whole 3 cups for a stiffer, sweeter frosting.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this cake? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Halloween Funfetti Cupcakes

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Halloween Funfetti Cupcakes

A homemade version of the sprinkle-filled Halloween Funfetti Cupcakes we all know and love. These simple Halloween cupcakes have a black cocoa buttercream, along with plenty of black and orange sprinkles!

Halloween Funfetti Cupcakes

The other day, I had a few extra egg whites on hand after recipe testing, and I knew I wanted to turn my Halloween Funfetti Cake into cupcakes (using just egg whites)! These cupcakes are fluffy, flavorful, and totally homemade. With a few pantry staples, homemade cupcakes are easier than you think. After beating together the butter, sugar, eggs, and extracts, you’ll take turns adding adding the dry ingredients and milk until all is combined. Finally, a quick stir to add in the “confetti” sprinkles and your cupcakes are ready to bake!

I topped these with a festive black cocoa buttercream – a simple buttercream made with cocoa powder to create a naturally black topping – and plenty of Halloween sprinkles. Black cocoa is key to getting that deep, dark buttercream color. And I find that the chocolate flavor balances out the sweetness of the American buttercream. I promise both adults and kids will love these fun cupcakes.

Why You’ll Love These Cupcakes

  • Fun and festive colors
  • Naturally black frosting made with black cocoa
  • Fluffy cupcake texture
  • Dark chocolate frosting to balance sweetness

What You’ll Need

  • All-purpose flour makes up the bulk of the cake batter. I used an unbleached variety but any all-purpose flour will work.
  • Baking powder & baking soda leaven these cupcakes for the perfect fluff and lift. You’ll combine the two and neither is replaceable.
  • Salt enhances flavor.
  • Plant-based butter moistens the cake and adds flavor. It also makes up the black cocoa buttercream. Feel free to use your favorite plant butter or regular butter.
  • White granulated sugar sweetens the cake and lends a hand to the light cake color. I don’t recommend using any other sugar as the cupcake color will be darker in color.
  • Egg whites bind the ingredients and add lift to the cake. Using only whites also keeps these cupcakes light in color.
  • Vanilla extract adds flavor. I used a clear imitation vanilla (to aid in the cupcake color) but you can use real vanilla as well.
  • Almond extract also adds flavor. If you’re not a fan of it, you can use more vanilla extract in its place.
  • Plant-based milk moistens the cake and helps get the perfect frosting consistency. I used almond milk but any plant-based (or regular milk) will work.

FAQ

Can I use different kinds of sprinkles for the batter? No, for proper “confetti” cupcakes you’ll want to use long jimmies sprinkles. Most stores with baking supplies will have black and orange jimmies sprinkles around Halloween season.

Will regular butter and milk work? Definitely. This recipe is based off standard cake and frosting methods, so standard butter and milk will work.

Can I bake these ahead of time? Yes, you can bake the cupcakes the day/night before and once they’re cool, place them in an airtight container at room temperature.

Do I need to refrigerate the frosted cupcakes? It really depends on the indoor temperature of your home/baking area. If it’s hot and/or humid then I recommend refrigeration. If it’s realtively cool, then you can simply cover the cupcakes at room temperature before serving.

Can I frost these just before serving? Yes, you can, but the frosting won’t be totally black (more like a deep, dark gray-brown color). Allowing the piped frosting to sit for a couple of hours deepens the color of the frosting.

Yield: 12 Cupcakes

Halloween Funfetti Cupcakes

Halloween Funfetti Cupcakes

Festive, homemade "confetti" cupcakes topped with a simple black cocoa buttercream and Halloween sprinkles.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

Funfetti Cupcakes

  • 1 3/4 cups (228g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 2/3 cup (133g) white granulated sugar
  • 3 large egg whites, room temperature
  • 1 tsp vanilla extract (regular or clear)
  • 1/2 tsp almond extract (optional)
  • 1 cup almond milk (or other milk), lukewarm
  • 1/3 cup (~63g) black and orange jimmies sprinkles

Black Cocoa Buttercream

  • 1 cup (113g) plant-based butter (or regular butter), softened
  • 1 tsp vanilla extract
  • 1/2 cup (50g) black cocoa powder
  • 1/2 cup (40g) natural cocoa powder
  • 2 1/2 cups (300g) powdered sugar
  • ~1-2 Tbsp almond milk (or other milk)

Instructions

Make the Cupcakes

  1. If needed, bring your eggs to room temperature in a glass of warm water for around 10 minutes.
  2. Meanwhile, preheat your oven to 350°F and prepare a 12-count muffin pan with cupcake liners.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. Bring your milk to room temperature (or slightly warm) by microwaving for 15-30 seconds - you don't want it to be scorching hot; set aside.
  5. In a large bowl, beat together the softened butter and sugars for 30 seconds. Beat in the egg whites. Beat in the extracts.
  6. Add 1/3 of the dry ingredients and beat until combined. Add 1/2 of the milk and beat until combined. Add another 1/3 of the dry ingredients and beat. Then the final 1/2 of the milk. Beat until combined. Finally, add the last 1/3 of the dry ingredients and beat until smooth.
  7. Use a large spoon to gently stir in the jimmies sprinkles.
  8. Scoop or spoon batter into the prepared muffin wells, filling roughly 1/4" from the top. Bake at 350°F for 17-23 minutes, or unttil a toothpick inserted into a cupcakes comes out with a couple of crumbs (my cupcakes took 20 minutes).
  9. Allow the cupcakes to cool in the pan for 10 minutes before carefully removing to a cooling rack to cool completely.

Frost the Cupcakes

  1. Once the cupcakes are totally cool, you can make the frosting. In a large bowl, beat together the softened butter and vanilla extract.
  2. Sift in the cocoa powders and beat until totally combined. Add the powdered sugar and beat on low speed until the sugar is mostly incorporated. Increase the speed to medium-low and beat until combined.
  3. Add milk 1 tsp at a time until the frosting reaches a smooth but spreadable consistency. It should be firm enough that it holds its shape but creamy enough that it can be easily spread/piped.
  4. Pipe a few tablespoons of frosting onto each cupcake, immediately topping each cupcake with sprinkles. If you don't sprinkle as you go, the sprinkles won't stick the frosting as it will begin to crust/set and won't be sticky. I pipe one cupcake and then sprinkle it immediately before piping the next. NOTE: this frosting makes just enough to pipe 12 cupcakes; I don't recommend adding a super tall amount of frosting.
  5. Store cupcakes in an airtight container in the refrigerator. The frosting will blacken as it sits. Before serving, allow the cupcakes to thaw at room temperature for at least 20 minutes.

Notes

  1. Butter: I used Country Crock Plant Butter Sticks with Olive Oil. Regular butter will also work in this recipe.
  2. Almond extract: this is an optional ingredient, but I love the flavor it adds. You can replace it with more vanilla if desired.
  3. Sprinkles: I only recommend using the long, stick-like jimmies sprinkles for proper color in the cupcakes - the sprinkles melt to create the little bursts of color.
  4. Cocoa powder: black cocoa is essential in getting the black frosting. It gets darker as it sits, so frosting these a few hours ahead of time is recommended.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make these cupcakes? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Easy Lemon Cake

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Easy Lemon Cake

A soft and tender lemon sheet cake in an 8×8″ “snacking” size. This quick and simple homemade cake is flavored with bright lemon extract and lots of fresh lemon zest. Add cream cheese to the buttercream frosting for even more delicious tang!

Easy Lemon Cake

When I set out to create an easy lemon cake recipe, I knew I wanted this recipe to be as fuss-free as possible. This is a small “snacking” cake baked in a square sheet cake pan for ease of baking and decorating. You won’t need to worry about baking multiple cake layers or frosting and decorating a layer cake. This cake is simple – even for a baker making their first homemade cake!

The bulk of this cake’s flavor comes from freshly grated lemon zest (and lots of it!). I love the way the fresh zest brightens up the cake. I also like to add lemon extract to this cake for extra lemon flavor – I found that making this cake with extract (instead of juice) was the easiest way to impart maximum lemon flavor. This cake is based off my Lemon Ginger Cupcakes – another homemade cake that I highly recommend if you love ginger.

Why You’ll Love This Easy Lemon Cake

  • Sheet cake shape is easier to frost and decorate
  • Tons of natural lemon flavor
  • Soft and tender crumb
  • Smaller size means less leftover cake

What You’ll Need

  • Plant-based butter adds a buttery flavor to this cake (both cake and frosting). You’ll beat it with the sugar to create a fluffy cake batter with lots of lift. If you aren’t dairy-free, you can use regular butter instead. I use the Country Crock Plant Butter Sticks.
  • White granulated sugar is used to sweeten this cake. Feel free to use raw cane sugar instead but note that the darker granules in raw sugar will affect the color of the cake (and the gram measurement will vary).
  • Eggs bind the ingredients and also create lift in this cake. I haven’t tested this cake with any egg alternatives.
  • Lemon extract imparts lemon flavor to both the cake and frosting.
  • Lemon zest adds fresh lemon flavor and bright yellow specks to the cake and frosting – a visually appealing addition.
  • Plant-based milk adds moisture to both the cake and frosting. You can use your favorite plant-based milk or regular milk.
  • All-purpose flour makes up the bulk of the cake batter. I like to use an unbleached variety but bleached AP flour will work just fine.
  • Baking powder and baking soda leaven the cake.
  • Salt enhances flavor and cuts sweetness.
  • Powdered sugar makes up the frosting. There are no alternatives to powdered cane sugar.
  • Cream cheese is an optional addition to the buttercream frosting. You’ll find notes in the recipe for both cream cheese frosting and American buttercream frosting.

Q&A

Can I make this cake vegan? Unfortunately, I haven’t tested this recipe with any egg alternatives.

Do I have to use lemon extract? If you don’t have lemon extract on hand, you can replace the extract with more lemon zest. The general rule is that 1 tsp of fresh zest = 1/2 tsp of lemon extract.

Can I replace the lemon zest with extract? Technically, yes (1 tsp of fresh zest = 1/2 tsp of lemon extract). Though I prefer fresh zest as it adds a brightness and color you won’t get from extract alone.

Will regular dairy products work in this recipe (butter, milk, cream cheese)? Yes, you can replace the plant-based butter, milk, and cream cheese with regular dairy products. Just note that regular cream cheese will need to be softened before making the frosting (vegan cream cheese needs to stay cold).

Yield: 9 or 16 Slices

Easy Lemon Cake

Easy Lemon Cake

A bright and tangy lemon sheet cake with a soft, tender crumb and easy lemon frosting. This simple homemade cake is perfect for any home baker!

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes

Ingredients

Cake

  • 1 3/4 cups (228g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 2/3 cup (140g) white granulated sugar
  • 2 large eggs, room temperature
  • 2 Tbsp fresh lemon zest (~2 extra large lemons/4 regular lemons)
  • 2 tsp lemon extract
  • 1 cup (220g) plant-based milk (or regular milk), room temperature

Frosting (cream cheese option in notes below)

  • 1/2 cup (113g) plant based (or regular butter), softened
  • Zest from 1 large lemon (or two small lemons)
  • 1/2 tsp lemon extract
  • 3 cups (360g) powdered sugar
  • 1-2 Tbsp lemon juice (or plant-based milk)

Instructions

Bake the Cake

  1. Preheat your oven to 350°F and prepare an 8x8" square cake pan with non-stick spray and parchment paper. For this cake, I like to make sure the bottom + all four sides of the pan are covered in parchment.
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. You can also bring your milk to room temperature by microwaving it for 15-30 seconds.
  3. Meanwhile, in a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk together until well combined; set aside.
  4. In a large bowl, beat together the softened butter and sugar until fluffy, about 30 seconds on medium speed. Beat in the eggs, one at a time. Beat in the lemon zest and lemon extract.
  5. Add 1/3 of the dry ingredients to the sugar/butter mixture and beat until combined. Add 1/2 of the room temperature milk and beat. Add another 1/3 of the dry ingredients and beat. Add the remaining milk and beat. Finally, add the rest of the dry ingredients and beat until combined.
  6. Add the batter to your prepared cake pan. Tap the pan on your countertop a few times to release air bubbles. Bake the cake at 350°F for 30-35 minutes or until a toothpick inserted into the cake comes out with a couple of crumbs.
  7. Allow the cake to cool in the pan for 10 minutes. Run a butter knife between the cake and pan at the corners (or wherever there isn't parchment paper). Carefully invert the cake onto a cooling rack and allow the cake to cool completely.

Frost the Cake

  1. Once the cake is completely cool to the touch, you can make the frosting. In a large bowl, add the softened butter, lemon zest, and lemon extract. Beat the ingredients together.
  2. Add the powdered sugar and slowly beat. Begin adding lemon juice (or milk) 1 tsp at a time until the frosting comes together. You want the consistency to be smooth and spreadable but firm enough to hold its shape.
  3. Scoop the frosting onto the top of the cake and use an icing spatula to gently push and swirl the frosting to the edges of the cake. Immediately top with fresh lemon zest, sprinkles, or other decoration.
  4. Store leftover cake in an airtight container at room temperature.

Notes

Cream Cheese Frosting:

1/4 cup (58g) plant-based (or regular butter), softened
4oz plant-based cream cheese, cold*
Zest from 1 large lemon
1/2 tsp lemon extract
3 cups (360g) powdered sugar
Lemon juice to thin (you may not need any)

*if using regular, dairy cream cheese, it needs to be softened to room temperature prior to beating

In a large bowl, beat together the softened butter and cream cheese. Beat in the lemon zest and lemon extract. Add the powdered sugar and beat slowly until a frosting forms. If needed, add lemon juice or milk of choice 1 tsp at a time until desired consistency is reached (cream cheese frosting needs less liquid than American buttercream).

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Chocolate Guinness Snack Cake

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Chocolate Guinness Snack Cake

A simple, two-bowl sheet cake flavored with rich cocoa powder and Irish Guinness stout. This Chocolate Guinness Snack Cake is the perfect way to celebrate St. Paddy’s season – or a great way to enjoy baking with your favorite stout beer year-round. 

Chocolate Guinness Snack Cake

St. Paddy’s day is right around the corner, and I can’t think of a better way to celebrate our Irish friends than with an easy chocolate cake loaded with Guinness stout. I spent a month on the coast of Northern Ireland after college, and Guinness was definitely the drink of choice for the locals socializing at the pub. What they say is true: Guinness does taste better on the Emerald Isle. But I think this Guinness cake does the beer justice and is sure to be enjoyed by any chocolate cake fan…even if our Guinness comes from a can 😉

This cake comes together similarly to a boxed cake mix. Once you have the Guinness reduced, the process of mixing the dry ingredients and then the wet, and finally combining the two is pretty simple. And since the Guinness flavor isn’t strong in this cake (it mainly enhances the cake’s chocolate flavor) any chocolate cake fan should enjoy a slice of this Guinness Chocolate Snack Cake. In other words, you don’t have to be a stout lover to enjoy this cake!

Why You’ll Love This Cake

  • Made with just two bowls (and a hand mixer)
  • Needs only a single 14.9oz can of Guinness Draught Stout
  • Has Guinness in both the cake and frosting
  • A fun way to incorporate a beloved beverage into a family-friendly dessert

What You’ll Need

  • All-purpose flour makes up the bulk of the cake batter. I like to use an unbleached variety, but bleached will work as well. 
  • Cocoa powder brings the chocolate flavor to this cake. You’ll want to use a regular, natural cocoa powder in this recipe (not Dutched cocoa).
  • Baking soda leavens the cake.
  • Salt enhances flavor and cuts sweetness.
  • Light brown sugar adds sweetness to the cake. I like the added moisture that brown sugar brings to this cake. In a pinch, dark brown sugar will work in this recipe as well. 
  • Eggs bind the ingredients together and help with the texture and lift of the cake. I haven’t tested this recipe with any egg replacements. 
  • Olive oil is my go-to baking oil. Feel free to use your favorite baking oil in this recipe, though I don’t recommend coconut oil.
  • Plant-based milk adds moisture and is mixed with a small amount of white vinegar to introduce more acid to the cake (which aids in the cake’s leavening/lift).
  • White vinegar is mixed with the plant-based milk to aid in the cake’s leavening. Feel free to use apple cider vinegar in its place.
  • Vanilla extract adds flavor.
  • Guinness acts like coffee in a chocolate cake – it enhances the chocolate flavor. I haven’t tested this recipe with any other stout beers.

More Chocolate Cake Recipes

Chocolate Guinness Baked Donuts

Chocolate Birthday Cake

Chocolate Sheet Cake with Dark Chocolate Frosting

Chocolate Banana Snack Cake

Yield: 9-16 Slices

Chocolate Guinness Snack Cake

chocolate guinness cake recipe

A simple chocolate sheet cake made with rich cocoa powder and Guinness stout. Topped with a vanilla buttercream frosting, this cake is perfect for enjoying alongside a tasty pint of Irish beer.

Prep Time 1 hour
Cook Time 40 minutes
Additional Time 2 hours
Total Time 3 hours 40 minutes

Ingredients

Cake

  • 1 cup + 2 Tbsp (146g) unbleached all-purpose flour
  • 3/4 cup (60g) regular cocoa powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup (128g) light brown sugar, loosely packed (scooped with measuring cup and leveled)
  • 3 large eggs, room temperature
  • 1/3 cup olive oil
  • 1/3 cup plant-based milk
  • 1/2 tsp white vinegar (or apple cider vinegar)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups Guinness Draught Stout Beer (will reduce in Step 1)

Frosting

  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 2 tsp vanilla extract
  • 3 cups (360g) powdered sugar
  • 1-2 Tbsp reduced Guinness, or milk of choice (see Note 2)

Instructions

Bake the Cake

  1. Bring your eggs to room temperature by placing them in a glass of very warm water for at least 10 minutes.
  2. Meanwhile, add the 1 1/2 cups of Guinness to a medium saucepan and bring to a boil. Keep an eye on the beer as it will bubble and foam for the first five minutes or so - you'll need to use a utensil to stir the foam and keep it from overflowing.
  3. Once the beer boiling, lower the heat to medium and simmer until the beer reduces to roughly 3/4 cup plus 2 Tablespoons (see Note 2). This should take between 10 and 15 minutes. Once reduced, measure out 3/4 cup of the beer and set aside. The remaining 2 Tbsp of reduced beer can be set aside separately.
  4. Preheat your oven to 325°F and prepare an 8x8" baking pan with non-stick spray and parchment paper. I like to cut one piece of parchment that will cover the bottom and two sides (feel free to line all four sides by using two pieces of paper, if you prefer). Fold the remaining paper over the sides and trim with scissors.
  5. In a glass measuring cup, add the 1/3 cup of plant-based milk and 1/2 tsp of white vinegar. Give the mixture a quick stir; set aside.
  6. In a large bowl, sift in the flour and then the cocoa powder. Add the baking soda, salt, and brown sugar and whisk everything together until well combined; set aside.
  7. In a small bowl, add the eggs, oil, milk/vinegar, and vanilla. Whisk everything together. Slowly pour in 3/4 cup of the reduced Guinness while whisking.
  8. Add the wet ingredients into the dry and beat with a hand mixer on medium speed for 30 seconds. Pour the batter into your prepared baking pan. Tap the pan on the counter to release air bubbles (I like to do this up to 20 times).
  9. Bake at 325°F for 35-40 minutes or until a toothpick inserted into the cake comes out with a few crumbs. Allow the cake to cool in the pan for 10 minutes. Run a butter knife along the two edges without parchment paper, and then carefully invert the cake onto a cooling rack. Peel off the parchment paper and toss in the trash.
  10. Allow the cake to cool completely before making the frosting.

Frost the Cake

  1. In a large bowl, beat together the softened butter and vanilla extract.
  2. Add in the powdered sugar and beat (slowly at first) until the ingredients are incorporated - it's okay if it looks like crumbs.
  3. Add the reduced Guinness (or milk of choice) 1 Tbsp at a time, beating after each addition until the frosting reaches a stiff but spreadable consistency. I like to take my icing spatula and make a swirl in the frosting to see if it's thin/thick enough for my liking. If it looks too thick, add more liquid. If it's too thin, add a bit more powdered sugar.
  4. Once the frosting is made, use a large spoon or spatula to scoop it all onto the cooled cake. Use a flat icing spatula to spread and swirl the frosting over the surface of the cake.
  5. Slice and enjoy! Store leftover cake in an airtight container at room temperature.

Notes

  1. Brown Sugar: for this recipe, you don't want to firmly pack the brown sugar into your measuring cup. I've found that using the cup to scoop the sugar directly from the bag and then leveling off the excess with a knife produces the required weighted amount of brown sugar (i.e. "loosely packed").
  2. Guinness: if you prefer (or if you accidentally reduced your Guinness too much and don't have enough for the frosting!), you can replace the Guinness in the frosting with your favorite plant-based milk or regular milk.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

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