Chocolate Sourdough Zucchini Cake

Chocolate, sourdough and zucchini. At first I wasn’t sure those three words belong together, but after making this chocolate sourdough zucchini cake on repeat…they do! After baking and sampling with dollops of the ethereal chocolate whipped cream, I kept coming back throughout the day for just one more nibble. I couldn’t stop after just one piece. This chocolate sourdough zucchini cake is rich with a deep chocolate flavor and has a perfectly moist crumb (thank you zucchini).Top it with chocolate whipped cream and it’s pretty much perfection.

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Sourdough Discard

If you’ve followed my site for long, you know how much I love sourdough. I have many favorite sourdough recipes using sourdough starter. This Babka or my favorite no-knead bread are, well, favorites. This zucchini cake benefits from the leftover sourdough discard that I almost always have hanging out in the back of my fridge. I don’t like to waste the excess flour/water from feeding my sourdough starter. Instead I find ways to incorporate discard into baked goods. The older the discard (the longer it’s been sitting out), the stronger the sourdough flavor. I typically prefer a mild sourdough flavor in sweet baked goods, like this sourdough blueberry crumb cake or these brown butter sourdough chocolate chip cookies. I don’t mind as strong of a flavor in these discard rolls or these amazing sourdough pretzel bites. Whatever your preference, this is the perfect cake to add some sourdough discard. It is moist, fluffy and delicious.

Zucchini

We love zucchini at our house. I make this favorite zucchini bread often and we love sautéd zucchini as a side for our dinner many weeknights. When we want to use zucchini in a dessert, though, this chocolate sourdough zucchini cake is it. I love that this recipe has you shred the zucchini and immediately toss it into the batter—no squeezing out excess water required. It definitely makes it super quick to throw together. And don’t worry, zucchini is the perfect vehicle to increase the moistness of the cake. If you shred it finely on a box grater, you (or your picky eaters) won’t even know it’s there. Promise!

Chocolate Whipped Cream

Whipped cream is my favorite in all forms, but this chocolate whipped cream topping takes it up a notch. While this chocolate zucchini cake can definitely stand on its own, the chocolate whipped cream is absolutely amazing. It is the perfect deep chocolate flavor, not too sweet and so good you won’t mind the extra step of pulling out the beaters and licking them clean! We love to top each slice of cake with a scoop of chocolate whipped cream for an extra decadent bite.

9 by 13 pan

My favorite pan to bake this zucchini cake in is a 9 by 13 pan. I love this USA pan (affiliate link), because it is non-stick and bakes the cake so evenly. I typically like to bake desserts in smaller pans (too tempting!), but this one is worth the larger pan. It is perfect for a crowd and I can even trick myself into thinking this is healthy…it’s mostly vegetable, right?!

If you’re looking for the perfect way to use up zucchini and sourdough discard, this chocolate sourdough zucchini cake is it. Perfect to serve at a family gathering or just for fun, it is worth picking up some zucchini and starting up your sourdough starter again just for this cake. Chocolate sourdough zucchini heaven!

Chocolate Sourdough Zucchini Cake

Frequently Asked Questions

What can I substitute for sourdough discard?

If you want to make this recipe without sourdough discard, you can increase the flour to 1 1/2 cups and increase the buttermilk to 3/4 cup.

Can this sourdough zucchini cake be made in a smaller pan?

Yes. This recipe works well in an 8 by 8 pan, (affiliate link). Just cut the ingredients in half and bake at the same temperature. Check for readiness of the zucchini cake a few minutes early. The smaller size may bake a bit quicker.

Should I squeeze out the liquid from my zucchini?

Some recipes call for squeezing out the excess liquid and water in zucchini, like this zucchini bread. Zucchini has a very high water content (over 90%) which can affect the texture of some baked goods if not squeezed dry. This is a very moist zucchini cake and one of the benefits of it is not having to wring dry the shredded zucchini (though you can if you want to).

What are the best recipes to use sourdough discard?

Sourdough discard (the byproduct of sourdough starter) can be used in small quantities in most baked goods. I don’t like to waste food or discard, so I add it to many of my recipes. Some of my favorite discard recipes are these sourdough discard rolls or pretzel bites. This sourdough discard blueberry crumb cake is delicious too. It’s so easy to add some discard to pancakes or waffles for breakfast. Sourdough discard works especially well in these sourdough cheddar biscuits with a nice hearty soup.


Chocolate Sourdough Zucchini Cake

Amy
Chocolate sourdough zucchini cake is rich with a deep chocolate flavor, perfectly moist crumb and topped with a downright delicious chocolate whipped cream. The perfect cake for a party or family gathering.
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 1 9 by 13 cake

Ingredients
  

Chocolate Sourdough Zucchini Cake

  • 2 large eggs
  • 1/2 cup buttermilk see recipe notes
  • 1/2 cup vegetable oil or any neutral flavored oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup sourdough discard see recipe notes
  • 1 Tablespoon vanilla extract
  • 1 cup all purpose flour about 5 oz
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups finely shredded zucchini

Chocolate Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

Chocolate Sourdough Zucchini Cake

  • Preheat the oven to 350 degrees and prepare a 9 by 13 pan, affiliate link, by spraying with non-stick cooking spray.
  • Finely shred the zucchini on a box grater until you have 2 cups of shredded zucchini. Set aside.
  • In a large bowl, whisk together the eggs. Add the buttermilk, oil and granulated sugar. Whisk to combine. Pour in the sourdough discard and vanilla extract. Whisk until completely incorporated and smooth.
  • In a small bowl, use a fork to incorporate the flour, cocoa powder, salt, baking soda and baking powder. Fluff with a fork until completely combined.
  • Pour the dry ingredients on top of the liquid ingredients and mix together with a wooden spoon or spatula. Add the shredded zucchini and mix together until just incorporated.
  • Pour the batter into the prepared pan and bake for about 30 minutes. Stick a knife or toothpick in the middle of the cake to check for doneness. The cake will be very moist, rise and spring back lightly when touched with your finger. Once baked through, allow the cake to cool.

Chocolate Whipped Cream topping

  • Using wire beaters, whip together the heavy cream, cocoa powder and powdered sugar until thick and creamy. Add the vanilla extract and mix until incorporated. Dollop on top of each slice of cake.

Notes

Buttermilk Substitution: Mix together 1/4 cup sour cream with 1/4 cup milk and replace for the buttermilk if you don’t have it on hand.
Sourdough Discard: The discard I use is 100% hydration. I prefer using discard that has not been sitting long in my fridge in this recipe for less sour undertones. You can also substitute sourdough starter for the discard.
Flour: When I measure flour, my 1 cup weighs about 5.3 ounces.
Keyword beginner sourdough, chocolate cake, chocolate zucchini, sourdough discard, sourdough zucchini cake,, zucchini cake

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Perfect Peach Cobbler

We are at the tail end of peach season, but this recipe is one I’ve been working on perfecting over the summer – and I’ve got it just where I wanted it. This perfect peach cobbler is a combination of biscuit/cake topping, perfectly spiced peaches and absolutely divine with a scoop of ice cream or whipped cream. Even thought I may be a bit late to the game posting it for this season, I want it somewhere I can come back to again and again, because it tastes like summer in a pan. While I love fall and have many pounds of apples sitting on my kitchen counter, I’m still holding on to the tail end of our warm days while I can.

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Cake or Biscuit?

Peach cobbler is often made with a biscuit topping or a cake topping. Both are delicious in their own right. This peach cobbler combines the flavor of a biscuit topping with the spreadability of the cake topping. It is not overly sweet like cake toppings sometimes are, allowing the fresh peaches to really shine through. The cake topping benefits from baking powder and buttermilk which give it a beautiful rise and the combination of a crispy crust with tender cake and mixed with fresh peach…it can’t be beat!

Fresh, Frozen or Canned Peaches

This perfect peach cobbler is definitely best with in-season, fresh peaches. Can this be made in the “off season” with frozen or canned peaches? The short answer is yes. The longer answer is, make sure to drain the canned peaches or for frozen, bring them to room temperature, then drain off the juice and excess water. You may also want to increase a Tablespoon or two of flour in the peach mixture to help thicken the peach mixture. This will help your peach cobbler from turning into peach soup!

Use a Glass Baking Dish

I love USA bakeware metal pans (affiliate link) that I use daily for almost all my baking. Originally I baked this peach cobbler in a metal baking dish but when I switched over to a glass dish (affiliate link), my results were consistently better. Cobbler is baked for a long time and the slow heating of the glass pan helps the cobbler bake evenly and retains the heat when the cobbler is finished baking in the oven. If you can use a glass dish, it will improve your finished cobbler.

One Bowl, One Baking Dish

If you’ve been around here for awhile, you know that I love using one bowl when I can. My favorite one bowl pumpkin spice muffins here. Applesauce bread using one bowl is here. This favorite sourdough discard zucchini bread here. Perfect peach cobbler is no different! The less dishes, the better. I mix together the peaches with the sugar, flour and spices right into the baking dish. Then I’ll mix up the cobbler topping in a bowl and spread it on top. I love how simple this recipe is and how you really only need to wash one bowl.

If you’re looking for a way to use up the last of those summer peaches, give this perfect peach cobbler a try. I’m hoping to make this cobbler or my favorite sweet peach bread at least once more this season. Either would be the perfect end-of-summer dessert, and I won’t tell if you happen to have a bowl or two for breakfast!

Perfect Peach Cobbler

Perfect Peach Cobbler

Perfect peach cobbler with fresh peaches, spices and the perfect topping that tastes a little bit biscuit and a little bit cake.
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 1 8 by 8 pan

Ingredients
  

Peaches

  • 5-6 cups peaches sliced
  • 1/3 cup brown sugar
  • 2 Tablespoons all purpose flour
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Peach Cobbler Topping

  • 1 1/4 cup all purpose flour about 6 oz
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter melted and cooled
  • 1/3 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 375 degrees.
  • Cut and slice 5-6 cups of fresh, soft peaches. Add them to the bottom of an 8 by 8 glass pan (affiliate link). Add the brown sugar, flour, lemon juice, cinnamon and vanilla to the peaches and stir to combine.
  • To a bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, buttermilk, egg and vanilla extract. Pour the liquid ingredients into the dry and whisk together until no dry streaks remain.
  • Spread the batter over the top of the peaches.
  • Bake for 45-50 minutes until a toothpick is inserted into the center of the cobbler and no batter streaks remain.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Notes

For canned or frozen peaches: Bring frozen peaches to room temperature and drain the excess liquid before using. Drain canned peaches before using. Add a Tablespoon or two of extra flour to the peach mixture before topping with cake topping.
Buttermilk substitution: If you don’t have buttermilk on hand, substitute 3 Tablespoons sour cream with 2.5 Tablespoons milk, mixed together.
Peeled or unpeeled: Peaches can be peeled or unpeeled depending on your preference.
Keyword peach, peach cobbler

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Sourdough Carrot Cake Loaf

Something about this time of year with the warmer weather, flowers pushing their way out of the ground and birds singing in the trees makes me want to pull out my pans and whip up a loaf of quick bread. I have some delicious recipes on my site; this sourdough zucchini bread, gingerbread snack cake and this delicious applesauce bread, not to mention some favorite muffin recipes. But springtime and Easter season have me eyeing carrots and dreaming about a nice slice of carrot bread. Last year I made these carrot cake muffins for our Easter dessert. This year, I decided to mix in some of my sourdough discard to make a loaf of carrot cake bread and let me tell you, it is delicious!

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Shredding the Carrots

One of the biggest tips about this carrot cake: please do not use the shortcut of “pre-shredded” carrots at the grocery store. I have made this mistake before and the bread just doesn’t have the same texture. Pre-shredded carrots get all crunchy and don’t melt into the bread like freshly-shredded carrots do. The best carrots for this recipe are traditional, large and long carrots. You can also use baby carrots in a pinch. Shred your own carrots, please! I use a food processor (affiliate link) to make quick work of the carrots, but you could also use a cheese grater for good results. The carrots melt into the quick bread, giving it beautiful pops of orange and delicious flavor.

Sourdough Discard

Not all sourdough discard is created equal. Some discard might have been sitting around in your fridge for a week or two and some is only a day or two old. I prefer to use a “young” discard because it isn’t quite as strong as an older discard. I like a light sourdough flavor instead of a strong flavor in my carrot loaf. You can use what you prefer. I typically use a 100% hydration sourdough discard–equal weights of water and flour mixed with the starter. If your discard is maintained at a different hydration you may need a splash of milk for a thicker discard or a little extra flour for a thinner discard.

Mixing the Loaf

Don’t let the long list of ingredients scare you off. This bread is super quick and will come together in just a few minutes. The hardest part is shredding up the carrots (and that isn’t very hard). Whisk together the dry ingredients in a bowl with the spices. Add the carrots and mix until the carrots are lightly floured. To a liquid measuring cup (affiliate link…I use it almost daily and it’s my favorite), mix together the sourdough discard, vegetable oil, yogurt, eggs and vanilla extract. Slowly add the liquid ingredients to the dry ingredients and mix until just combined. 

Baking Tips

One of my favorite tips when baking quick breads is to keep the heat high for the first few minutes of baking and then reduce the temperature. This activates the rising agents and gives the bread a nicely domed top. I also like using a 9 by 5 pan (affiliate link) for this bread, though it would probably work in an 8.5 by 4.5 pan too (just be careful not to overfill it).

Cream Cheese Icing

This sourdough discard carrot loaf is amazing without any cream cheese icing, and you can definitely serve it that way. However, I love cream cheese icing that just gives a hint of cream cheese but isn’t overpoweringly “cream cheesy.” This icing fits the bill. It is rich, buttery and has just a hint of cream cheese flavor that pairs beautifully with the carrots and spices in this loaf. If you’re looking for a little extra luxurious taste, whip up this cream cheese icing and top the loaf with it. The carrot loaf with the icing puts this recipe dangerously into the “yearly family tradition” category. It is that good. 

Sourdough Carrot Cake Loaf would make the perfect addition to your Easter spread. We also love it for a spring dessert or an afternoon snack. It looks delicious, tastes divine and is just all around a yummy bake. I hope you love it as much as we do!

Sourdough Carrot Cake Loaf

A delicious loaf of spiced, carrot-flavored quick bread made with sourdough discard and perfect for any carrot-cake lovers. The creamy topping adds a delicious sweetness to this moist carrot cake loaf.
Prep Time 15 mins
Cook Time 55 mins
Course Bread, Dessert, Snack
Cuisine American
Servings 1 9 by 5 loaf

Ingredients
  

Carrot Cake Loaf

  • 1 1/2 cups carrots, shredded see recipe note
  • 1 1/2 cups all purpose flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup sourdough discard see recipe note
  • 1/3 cup vegetable oil any neutral flavored oil works
  • 5 Tablespoons plain yogurt sour cream can be substituted in a pinch
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped nuts or dried fruit optional

Cream Cheese Topping

  • 4 Tablespoons unsalted butter softened
  • 1 oz cream cheese softened
  • 1 cup powdered sugar
  • 1-2 Tablespoons heavy cream as needed
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions
 

Carrot Cake Loaf

  • Preheat oven to 425 degrees.
  • Shred the carrots in a food processor (affiliate link) or grate them on a box grater. Set aside.
  • To a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Add the shredded carrots and mix with a spoon to combine.
  • To a large measuring cup (affiliate link and my favorite), whisk together the liquid ingredients: vegetable oil, plain yogurt, eggs and vanilla extract.
  • Pour the liquid mixture on top of the flour/carrot mixture and gently stir to combine. Add 3/4 cup chopped fruit, nuts or a combination of both if desired.
  • Line a 9 by 5 loaf pan with parchment paper or use a good quality non-stick loaf pan (affiliate link).
  • Spread the carrot cake loaf batter into the prepared pan. Bake for 10 minutes at 425 degrees. Then reduce the temperature to 350 degrees and continue baking for 45-50 minutes. Insert a toothpick or sharp knife in the center to check for doneness. If it comes out "clean" with no crumbs, it is ready. If it comes out wet, let it bake for another few minutes and check again.
  • While the loaf cools, prepare the cream cheese topping.

Cream Cheese Topping

  • To a small bowl, whip the unsalted butter and cream cheese together until light and fluffy. Add the powdered sugar and a tablespoon of heavy cream. Whip together. Add the vanilla extract and a pinch of salt. Continue whipping until light and fluffy. Add a little more heavy cream as needed if the topping is too thick.
  • Spread the cream cheese topping on the cooled loaf and enjoy!

Notes

Carrots: The best carrots for this recipe are traditional, large and long carrots. Peel and grate them (or use a food processor) for best results. You can also use baby carrots. I do not recommend pre-shredded carrots which you can buy at the grocery store. They do not hold the moisture needed for this recipe and don’t melt into the loaf as well.
Sourdough Discard: I prefer to use fresh sourdough discard (or even young sourdough starter) in this recipe. I find it doesn’t give an overpowering “sour” aftertaste to the finished loaf. If you want more sour flavor, use discard that has been sitting longer in your fridge.
Keyword beginner sourdough, carrot cake, carrot cake loaf, quick bread, sourdough discard

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King Cake Scones

King Cake Scones

A year ago, when starting this blog, I wrote one of my first ever posts about a kid-sized king cake that I enjoy making with my kids during Mardi Gras season. We had so much fun making a traditional king cake into a smaller version to enjoy as a family. This year, Fat Tuesday, the last day of the Mardi Gras season falls a few days after Valentines Day and with all our celebrations and cookie baking, I needed something quick and easy to make this year. These king cake scones take about 30-40 minutes…start to finish! No rise time. No kneading dough. Basically, the perfect sweet treat I was looking for to give us the Mardi Gras feel after a busy weekend of celebrating.

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Cinnamon Flavor

These King Cake Scones are based on the flavors in my kid-sized king cake recipe. Traditionally, king cake is flavored with cinnamon, though you may find other flavors now as well: vanilla, cream cheese, etc… I based the scone recipe off of these chocolate chip scones which we love. The scones themselves are not super sweet with only ⅓ cup of sugar in the dough. The cinnamon sugar filling and the glaze on top really give these king cake scones their sweetness and the balance between the two is perfect.

Grating Butter

One of my favorite tips when working with pastry, scones or biscuits is to grate the butter into the flour mixture. Start with butter straight from the freezer or refrigerator. Grate it into a pile and add the small bits of grated butter to the flour mixture. This grated butter is the perfect size for most recipes calling to “cut in” butter. You can also use a pastry cutter (affiliate link) to get pea-sized pieces of butter sprinkled throughout the flour mixture.

Preheat Oven

I used to be the kind of baker who would forget to preheat my oven. ALL. THE. TIME. As a busy mom, I never thought I had the time to wait for my oven to fully preheat. While that might work for some recipes (I’ll often put loaves of bread into a preheating oven to finish the rise while the oven comes to temperature), it does not work well for others. These scones really benefit from a properly preheated oven. They don’t bake very long and the high heat reacts with the baking powder giving them a beautiful rise. Basically, for this recipe, you won’t want to cut corners. Preheat the oven before baking these king cake scones.

Light Hand

Scone dough is very similar to biscuits or pie crust. If the dough is overworked, the gluten starts to develop, which results in tough, not tender scones. To achieve a tender scone, do your best to use a light hand when working the dough. I use a fork to mix the dough together until it has just barely come together. Then turn the dough out on the countertop and fold it over in a kneading motion two-three times. And that’s about all you’ll want to “work” this dough.

Sandwiching the Filling

Typically, scone dough is rolled out, cut and baked. This recipe differs because you actually cut the dough in half. Roll out both halves of the dough into equal eight inch circles. Then add a sweet cinnamon filling on top of one of the circles of scone dough. Smooth it around, leaving a little bit of space at the edge of the circle of dough. Then sandwich the other piece of dough on top. You get a nice thick layer of cinnamon filling in the middle of the scone. Pinch the edges of the scone dough closed together, moving around the edges of the dough. Initially I thought the scones would be oozing out filling but the filling holds pretty well when baked. A little cinnamon mixture will ooze out a bit, but it is easily removed from the scone after the scone cools if desired.

Glazing and Sprinkling Sugar

Once the scones have cooled, spread the glaze over the top. The glaze is meant to be fairly thick to allow the sanding sugar (affiliate link) to stick to it. If you want a thinner glaze, add a little more cream to thin it out. Sprinkle sanding sugar on top of the glaze in the typical Mardi Gras colors of purple, green and yellow. 

My whole family loves these scones. They taste sweet, cinnamony and are super quick to make. My kids all enjoyed helping glaze and sprinkle the sanding sugar on the king cake scones. King Cake Scones are the perfect low-key way to celebrate Mardi Gras this year! Enjoy!

King Cake Scones

King Cake Scones

Quick, fun and super delicious. These King Cake Scones, sandwiched with cinnamon, covered in sweet glaze and sprinkled with sanding sugar are the perfect way to celebrate Mardi Gras!
Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, Dessert
Cuisine American
Servings 8 scones

Ingredients
  

King Cake Scones

  • 2 3/4 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter cold from the fridge or freezer
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/3 cup milk

Scone Filling

  • 1/3 cup brown sugar
  • 1/3 cup powdered sugar
  • 2 Tablespoons all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Scone Topping

  • 1 cup powdered sugar
  • 3-4 Tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • green, yellow and purple sanding sugar

Instructions
 

Scone Dough

  • Preheat the oven to 425 degrees.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
  • Mix together the eggs, heavy cream and milk in a liquid measuring cup. Pour into the butter/flour mixture and mix together until it is just combined and forms a ball.
  • Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections. Let rest while you mix together the filling.
  • To a small bowl, mix together the scone filling: brown sugar, powdered sugar, flour, ground cinnamon, heavy cream and vanilla extract. Set aside.
  • Lightly flour both balls of dough. Roll both balls out into equal sized 8 inch circles. Spread the cinnamon scone filling on top of one of the circles, leaving a little gap on the edges.
  • Place the other 8 inch circle of dough on top of the cinnamon filling, sandwiching the scone dough together. Pinch the seams closed.
  • Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.
  • Bake scones for 14-16 minutes until baked through and a little brown on top.
  • While the scones bake, mix up the glaze. Whisk together powdered sugar, heavy cream and vanilla extract. After the scones have cooled a bit, top each scone with glaze. Sprinkle colorful sanding sugar on top of the scones. Enjoy!
Keyword King Cake, Scones

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Sourdough Blueberry Crumb Cake

My family has shopped at Costco since I was a child. I was actually brought home from the hospital to Kirkland, Washington (Costco’s headquarters city) where my parents lived at the time. That name may sound familiar to you if you’ve shopped at Costco, because Kirkland is the “Costco” store brand. My grandma used to buy us Costco muffins (you know those giant muffins that are more like cake than muffin?!) and I would always, always pick blueberry. I love the taste of the tart blueberries mixed with a sweet muffin. The minute I cut into this sourdough blueberry crumb cake I had a childhood flashback to those Costco muffins. This cake is thick and full of blueberries. It also has considerably less sugar than a Costco muffin and is jam-packed with tart blueberries. The crumb topping takes it over the top and had me coming back for “tastes” throughout the day. If you are also a fan of blueberry muffins, you’ve got to try this sourdough blueberry crumb cake.

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Sourdough Discard or Sourdough Starter?

If you’re new around here, you may not know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up with quite a bit of leftover discard in my fridge. I don’t like this discard to go to waste, so I find muffins, waffles, crackers, pretzels and breads to put it into. The sourdough discard enhances the flavor and creates less kitchen waste. Not all sourdough discard is created equal, though. The longer the discard sits in your fridge, the more fermented and sour it will taste. If you like this flavor in your baked goods, use discard that is older. For a more mellow flavor, use discard that is only a day or two old. If you love baking with sourdough but don’t want any sour flavor, use bubbly sourdough starter instead of the discard.

Fresh or Frozen Blueberries?

My local Kroger had a great deal on blueberries this past week, so I used fresh blueberries in this sourdough blueberry crumb cake. The fresh blueberries gave this crumb cake delicious flavor. If you can, I recommend using fresh blueberries. If fresh isn’t not an option, you can use frozen blueberries. Truthfully I don’t always have fresh blueberries on hand and more often than not have a bag of frozen berries available. Toss the frozen blueberries in 1-2 teaspoons of flour, lightly coating them before stirring the berries into the cake mixture. This helps so they don’t all fall to the bottom of the cake and will be more evenly dispersed throughout. I’ve made this sourdough blueberry crumb cake with fresh and frozen blueberries and it’s delicious both times. The frozen blueberry cake did take a little more time to bake, so be prepared to add on 5-10 minutes of bake time if you use frozen blueberries.

Blueberry Crumb Topping

One of the things that sets this cake apart is the delicious crumb topping. Melt the butter, add in the dry ingredients and mix together with a spoon until you get a thick and crumbly topping. Use your fingers to sprinkle the crumb topping all over the top of the cake. I also like to dot the top of the cake with a few more fresh blueberries, pressing them in between pieces of crumb topping so that there is blueberry in every bite. Once this crumb topping is baked up, it makes the perfect sweet, crumbly crust. My four year old could be found sneaking pieces of crumb topping all. day. long. And I don’t blame him. It is GOOD!

Baking the Sourdough Blueberry Crumb Cake

Sourdough blueberry crumb cake takes a little over an hour to bake. It bakes up nice and tall and can be cut into 16 good sized pieces. Preheat the oven to 350 degrees and bake the crumb cake for a little over an hour. I like to check on the cake after about 55 minutes (oven temperatures can vary). If the cake is jiggly in the middle, keep baking for another 10 minutes. I’ve found that my cake needs about 65-75 minutes to bake all the way through. If you are using frozen blueberries it may take a little bit longer than if using fresh blueberries.

I love this sourdough blueberry crumb cake. It is not overly sweet (you can add a little more sugar if you want a sweeter cake) and the blueberry really shines through. The cake rises beautifully and would be perfect for a family brunch, to pull out as a special after-school snack or even to drink with a cup of tea on a snowy day. If you are a blueberry muffin lover like me, add this recipe to your “to-make” list. It’s delicious.

Sourdough Blueberry Crumb Cake

Sourdough blueberry crumb cake is a lightly sweetened cake made with sourdough discard, studded with sweet blueberries and topped with a sweet crumb topping. Perfect for breakfast, brunch or a snack, this crumb cake is delicious!
Prep Time 20 mins
Cook Time 1 hr 5 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 slices

Ingredients
  

Crumb Topping

  • 6 Tablespoons unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup all purpose flour

Sourdough Blueberry Cake

  • 1.5 cups all purpose flour
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 3/4 cup sourdough discard or bubbly sourdough starter
  • 1/2 cup buttermilk see recipe notes for substitutions
  • 2.5 cups fresh blueberries see recipe note for frozen blueberries

Instructions
 

Crumb Topping

  • Melt 6 Tablespoons of butter. Add the sugar, vanilla, cornstarch, salt and flour. Mix together until it forms a moist, crumbly topping. Set aside the crumb topping for later.

Sourdough Blueberry Cake

  • Preheat oven to 350 degrees.
  • To a small bowl, add the flour, cornstarch, baking soda, salt and baking powder. Fluff together with a fork. Set aside.
  • Using a stand mixer or a handheld mixer, mix together the softened butter and granulated sugar until light and creamy.
  • Add the egg, egg yolk and vanilla. Mix again, scraping the sides and bottom as needed until fully incorporated, light and fluffy.
  • Pour ¾ cup sourdough discard (direct from the fridge or use ripe sourdough starter) and add to the bowl. Mix together.
  • Add the flour mixture and mix until just incorporated. Pour in the buttermilk and mix until smooth.
  • Add 2 cups of fresh blueberries (reserving ½ cup for topping) to the batter and stir lightly to combine. See recipe note if using fresh blueberries.
  • Line an 8 by 8 pan (my favorite, affiliate link) with parchment paper. Pour blueberry cake mixture into the pan and spread evenly.
  • Sprinkle the crumb mixture on top of the cake, spreading it evenly and breaking up clumps with your fingers as you go. Dot the top with the reserved ½ cup of blueberries.
  • Bake the cake for 60-75 minutes until baked through. Once the cake has stopped jiggling in the middle, take a sharp knife and stick it straight in the middle of the cake. If it has batter on it, continue baking a few more minutes. If it comes out clean, the cake is finished baking.
  • Cool and slice to serve. The cake stores well at room temperature for a day or two or can be frozen for longer storage.

Notes

Buttermilk: If you don’t have buttermilk on hand, you can substitute 1/4 cup milk mixed with 1/4 cup sour cream.
Blueberries: Fresh blueberries are best for this recipe, but frozen blueberries work too in a pinch. If using frozen blueberries, toss them in 1-2 teaspoons of flour and then gently stir into the batter. This helps the blueberries spread throughout the cake and not sink to the bottom. Using frozen blueberries may also increase the baking time about 10 minutes. 
Keyword blueberry, crumb cake, snack cake

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Gingerbread Snack Cake with Sourdough Discard

Gingerbread has always been one of my favorite holiday flavors. As a kid living in Europe with my family, I grew up going to German Christmas markets: stalls filled with nutcrackers, handmade trinkets and intricately iced “Lebkuchen” (gingerbread). I was always intrigued by the sweet and spicy smell and the delicious flavor. This sourdough gingerbread cake evokes so many of those Christmas childhood memories and will make your whole house smell like Christmas. It is a soft and tender crumb, jam-packed with gingerbread/molasses flavor and uses up a bunch of sourdough discard. My kids especially love this sourdough gingerbread snack cake and always ask for extra whipped cream. It takes me back to my childhood Christmas memories and is the perfect snack cake to eat all winter long.

Jump to Gingerbread Snack Cake with Sourdough Discard Recipe

Sourdough Discard in Gingerbread Cake

A word of warning: not all sourdough discard is created equal, age makes a difference. The discard that has been sitting in my fridge for a week or two gives a lot more “tang” to this cake. For some recipes you will want to taste that sourdough flavor. For this recipe, I prefer to use sourdough discard that is only a day or two old, so it cuts down on the tang. My family didn’t even know there was sourdough in this recipe. You can also use bubbly sourdough starter if you want in this gingerbread snack cake and it should work well. If you want to taste the tangy sourdough along with the gingerbread spices, go ahead and use up that 2 week old discard from your fridge. It will still taste delicious.

Blackstrap Molasses

Molasses is made out of sugar cane, and it is categorized depending on how many times the sugar cane syrup has been boiled and then extracted. The first boiling/extracting is light molasses. Second boiling/extracting is dark molasses and third boiling/extracting produces Blackstrap molasses (affiliate link). It is the most concentrated molasses and has a bittersweet flavor on its own. Typically you will find the “light” molasses in a regular grocery store. Health food stores and some grocery stores will often carry blackstrap molasses due to the concentrated nutrients found in it. In this cake, I love the flavor the blackstrap molasses brings when combined with the sugars. It gives a depth of delicious molasses flavor that pairs so nicely with the spices. If you don’t have blackstrap molasses on hand, you can substitute it for regular molasses (it just might not have as “punchy” of a flavor).

A Few Gingerbread Snack Cake Tips:

  1. The first step in making this gingerbread snack cake is to mix very hot (nearly boiling) water with the molasses. This helps break down the sugars in the molasses and lets it fully incorporate into the cake batter. 
  2. I use one bowl for this gingerbread snack cake. I add my spices directly to the center of the bowl and mix them in before adding in the sourdough discard and flour. I like to go with “less cleanup”, and with four kids, we always have a lot of dishes. You can find some of my other favorite one-bowl recipes: here, here and here.
  3. I like to bake this cake at 400 degrees for the first ten minutes and then reduce the temperature and continue the bake. This hot temperature activates the baking powder in the cake, giving it a beautiful domed top. 

Deep Gingerbread/Molasses Flavor

If you really want the deep gingerbread flavor, this cake needs to cool completely before serving. As the cake cools, the flavors bloom and turn into the perfect mix of molasses/gingerbread heaven. If I am making this cake for my family, we will often snack on a piece fresh out of the oven…and then wait for it to cool and have another slice. We like to top it with whipped cream (fresh is best, but we don’t always have heavy whipping cream on hand), and it is just delicious. I hope you enjoy it too!

Gingerbread Snack Cake with Sourdough Discard

A soft and tender crumb, jam packed with gingerbread/molasses flavor and uses up a bunch of sourdough discard: the perfect Christmas snack cake.
Prep Time 15 mins
Cook Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 1 cake

Ingredients
  

  • 1/3 cup very hot water
  • 1/3 cup blackstrap molasses can substitute regular molasses
  • 2/3 cup light brown sugar can also use dark brown
  • 3 Tablespoons granulated sugar
  • 1/3 cup vegetable oil any neutral flavored oil works
  • 1 egg
  • 1/4 cup plain greek yogurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 cup sourdough discard see note
  • 1 cup all purpose flour

Instructions
 

  • Preheat the oven to 400 degrees. Lightly coat an 8 by 8 pan with cooking spray or a parchment sling.
  • To a liquid measuring cup, add 1/3 cup water. Microwave it until very hot or almost boiling. You can also do this on the stovetop. Add the molasses to the hot water and mix together. Set aside.
  • To a medium-sized bowl, add brown sugar, granulated sugar and oil. Mix together with a wooden spoon. Add the egg and mix.
  • Add the molasses/water mixture, mixing as your pour it in (this helps temper the egg if the molasses mixture is still very hot). Continue mixing until completely incorporated.
  • Add the salt, baking soda, baking powder, cinnamon, ginger and cloves directly to the middle of the bowl and mix together, taking care not to splash any of it out of the bowl.
  • Add the greek yogurt and sourdough discard. Mix together. Then add the flour and mix until just combined.
  • Pour the mixture into your greased pan and bake at 400 degrees for 10 minutes.
  • After 10 minutes, reduce the oven temperature to 350 degrees and bake for another 30-40 minutes until the center is no longer jiggly and a toothpick inserted in the center comes out clean.
  • Allow to cool before serving. This gingerbread snack cake deepens in flavor as it cools. Serve with a sprinkling of powdered sugar or fresh whipped cream. Enjoy!

Notes

Not all sourdough discard is created equal. For best results, use discard that is only a few days old at the most. You can also substitute ripe, bubbly sourdough starter for the discard in this recipe.
Keyword gingerbread, sourdough

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White Texas Sheet Cake

As a kid, the 4th of July was one of my favorite holidays. We would caravan out to visit grandparents and extended family for a week or two of summer fun. The week was filled with playing with cousins, snacking on pretzels from my grandma’s kitchen, backyard BBQs with homemade ice cream and sleeping outside on the street the night before the big 4th of July parade to save our big family a place to watch along the parade route. Evenings were capped off with sparklers and a fireworks show…nostalgic Independence Day at its finest. 

We don’t have those exact same traditions with my little family now, but we do celebrate as best we can wherever we are. This year we are hoping to catch a fireworks show and spend the day with family. I’m also hoping it will include my favorite White Texas Sheet Cake for a festive dessert. This white version of a Texas Sheet Cake can be gussied up with blue and red fruit for a festive treat, or topped with toasted coconut for a delicious coconut version.

Simple and Delicious Sheet Cake

White Texas Sheet cake is the perfect cake to take to a large gathering or family party because it is baked on an 18 by 13 size half sheet pan (affiliate link to my favorite pan). It takes 5 minutes to mix the cake batter together, twenty minutes to bake and five minutes to decorate. The almond extract adds a delicious “wedding-cake-esque” flavor that is so delicious, especially paired with fresh raspberries. If you aren’t a fan of almond flavor, no worries…you can leave it out or substitute some vanilla extract. Easy peasy and oh so delicious. 

My kids especially love being able to decorate a giant sheet cake. I like to set out all the berries or other toppings and let them make whatever decoration they want. I love the combination of fresh raspberries and blueberries, but I’m sure any fresh berry would work. 

White Texas Sheet cake: Coconut Version

I’ve often made this sheet cake for baby showers or other events and top it with toasted coconut. Did you know you can toast your coconut in the microwave? Place 1 cup of sweetened, shredded coconut on a plate. Microwave in 15-30 second increments, stirring between sessions. The coconut will brown right up after a minute or two and you will have the perfect, simple toasted coconut. You could also use the oven to get your coconut nice and toasty if you don’t want to use a microwave. The recipe for the coconut version of this cake is in the recipe notes below.

Recipe Notes: For a coconut version, add 1 teaspoon of coconut extract to the batter and ½ teaspoon of coconut extract to the icing. Top cake with 1 cup of toasted coconut.

Happy Independence Day

However you celebrate Independence Day or whatever your traditions are, I hope this White Texas Sheet Cake will make it to your family’s table. Have a wonderful holiday weekend and don’t forget to tag me if you make it! I’d love to see what you create. Yum!

White Texas Sheet Cake

Yield: One, 18 by 13 sheet cake

Time: 10 minute mix, 20 minute bake

Ingredients:

Cake Batter

  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/2 cup sour cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon almond extract 

Icing

  • 1/2 cup unsalted butter
  • 1/4 cup milk 
  • Pinch of salt
  • 1/2 tsp. almond extract
  • 3 cups powdered sugar

Topping

  • Blueberries, Raspberries, Strawberries, Toasted Coconut, Chopped pecans, etc…

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a large half sheet pan (about 18 X 13 in size) with non-stick cooking spray.
  3. In a large bowl, combine flour, sugar, baking powder and salt. Stir together and set aside. In a separate, microwave safe bowl (or in a saucepan on the stove), melt the butter. Mix in the water, sour cream, eggs and almond extract. Stir until combined.
  4. Pour the liquid mixture into the flour mixture and stir until combined and the batter is lump-free. Pour the batter into the pan and bake for 20 minutes. After 20 minutes, insert a toothpick in the center of the cake. If it comes out clean with no batter left on it, it is ready to go. If not, let it bake a little bit longer, checking frequently so as not to overbake the cake.
  5. While the cake bakes, make the icing. In a microwave safe bowl (or a saucepan on the stove), melt the butter. Add the milk, salt, almond extract and powdered sugar. Whisk together to form a smooth, liquid icing.
  6. As soon as the cake comes out of the oven, pour the icing on top of the cake and spread evenly to all the edges of the cake. 
  7. Top the cake with fruit, toasted coconut or pecans. We like making it into the shape of a flag for a 4th of July BBQ or to top with toasted coconut for a party. Check the recipe notes for a coconut version of this delicious cake. 
  8. Let the cake cool completely and serve. Enjoy!

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Easy Chocolate Pan Cake

Today is my hubby’s birthday. He is my fourth and final birthday celebration in May and by the time his birthday rolls around we are usually all “caked” out. I’m feeling a little cake-fatigue at this point, and the leftover “Happy Birthday” napkins and streamers are on their last legs. Usually my husband requests brownies for a birthday treat as he’s not the biggest fan of cake in general, though he does love a really good chocolate cake. This cake is so good and so easy to make that I’m debating if I should make it instead of a pan of brownies for his birthday today. 

Deep, dark chocolate flavor in this cake

This cake is the perfect end to a special family dinner

What makes this chocolate cake so delicious is the deep, dark flavor of chocolate (beware: not for mild chocolate lovers) and the ethereal chocolate frosting that is super simple and super delicious. Boiling water (which I boil in the microwave to make life easier) is mixed with chocolate chips and then cocoa powder which “blooms” the chocolate giving it a rich and deep chocolate flavor. I stick this mixture in my fridge and stir it every so often to cool it down before adding it to my whipped butter, sugar and eggs.

I also love that this cake bakes up in a small 8 by 8 pan, perfect for a Sunday dinner dessert or just when you have a hankering for some really delicious cake. It is easy to take to a friend’s house for a casual BBQ or fancy enough to dress up for a party. However you choose to make this cake, you won’t be disappointed. 

The best chocolate frosting recipe

And now I have to devote an entire paragraph to the frosting. It is my favorite. This frosting has been my go-to chocolate frosting for years and it is the one I use when I want a quick, easy, creamy chocolate frosting. Sometimes I don’t have cocoa powder on hand…but I always seem to have a bag of chocolate chips, so I love that this frosting calls for chocolate chips in place of cocoa powder. It is dangerously easy when you are looking for something sweet to dress up your graham crackers or even to frost a couple cupcakes.

I don’t think this frosting refrigerates very well on a cake. If you are planning to refrigerate your cake, you may need to choose a different frosting. It will still taste delicious but won’t be as creamy. If you want to make the frosting ahead of time you can do that and refrigerate it. Just bring it to room temperature and whip it again when you want to use it.

Whenever you choose to make it (today? tomorrow?…), whether for a celebration or a lazy Sunday afternoon, I hope you love the rich, chocolatey goodness of this cake. Enjoy…and happy birthday to my main squeeze!

Easy Chocolate Pan Cake

Yield: One, 8 by 8 pan of chocolate cake

Time: 20 minute mix (allow for cooling time), 35 minute bake

Ingredients:

Cake:

  • ¾ cup boiling water
  • ½ cup (3 oz) semi-sweet chocolate chips
  • ⅓ cup unsweetened cocoa powder
  • 10 Tablespoons unsalted butter, softened
  • ¾ cup dark brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Frosting:

  • ⅔ cup melted semi-sweet or bittersweet chocolate chips
  • ½ cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Directions:

Cake

  1. Pour ¾ cups of water into a liquid measuring cup. Microwave until the water is boiling (usually a few minutes). Once the water is boiling, add the chocolate chips and cocoa powder. Mix together until smooth. Stick this mixture in the refrigerator to cool down or leave at room temperature until cool. It is important that the mixture has cooled before adding to the cake.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In a mixing bowl, beat the butter until light and fluffy. Add the brown sugar and cream together. Add the eggs one at a time and the vanilla extract. Mix completely for about 3 minutes.
  4. Add the cooled chocolate mixture to the mixing bowl and mix to combine.
  5. In a separate bowl, stir together the flour, baking soda and salt. Add the flour mixture to the mixing bowl and mix until all incorporated (or if you don’t want to wash another bowl…add the baking soda, salt and flour in that order to the butter/sugar mixture)
  6. Pour the cake batter into an 8 by 8 baking pan or a 9 inch cake pan. Bake about 30-35 minutes until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.

Frosting

  1. Melt the chocolate chips. I like to use a liquid measuring cup and melt the chocolate chips in the microwave, stirring after every 15 seconds or so. Be careful not to let the chocolate chips go too long in the microwave or they will seize up and not melt anymore.  Let the chocolate cool completely before adding to the butter.
  2. Whip the unsalted butter until light and fluffy. Add the powdered sugar and cream together. Mix in the vanilla extract and salt. Whip together.
  3. With the mixer running, add the cooled, melted chocolate and continue whipping for about 3-5 minutes. The key to light and fluffy frosting is to keep whipping!!!
  4. Spread on top of the cooled chocolate cake and enjoy!

Recipe Notes: If you want to make cupcakes, you can. Preheat oven to 425 and bake for 5 minutes. Reduce the temperature to 350 and bake for another 10-12 minutes until baked all the way through. This cake is very moist so I’ve found the cupcakes a little crumbly but still delicious. My kids love them either way.

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Kid Sized King Cake

Last year we took a trip down to the Gulf Coast, driving through Mobile, Alabama and vacationing for a week on Dauphin Island…a little piece of paradise we never knew existed. We added a day trip to New Orleans, Louisiana where we indulged in beignets at Cafe du Monde, danced to jazz music in the street and enjoyed sampling Cajun cooking. We even sampled a piece of their famous “King Cake” and learned about the history of Mardi Gras, something we knew very little about. 

Jump to Kid-Sized King Cake Recipe

Mardi Gras History

Mardi Gras means “Fat Tuesday” in French. It is traditionally a time of fun and feasting before Lent which begins on Ash Wednesday. Many people give up certain foods and other luxuries during Lent to prepare themselves for Easter. When French settlers moved to North America, they continued their traditions and the first American Mardi Gras was celebrated in Mobile, Alabama or New Orleans (depending on who you ask). Now, New Orleans holds the largest Mardi Gras celebration in North America. Many parades, people dressed up in costume, beads, jazz music and celebrating take place leading up to and on Fat Tuesday, exactly 47 days before Easter.

Introducing Kids to A New Culture

As a mom I’m always looking for fun ways to make connections to the real world with my kids. We don’t traditionally celebrate Ash Wednesday or Mardi Gras but I’m always up for an excuse to bake. After experiencing the fun vibes of New Orleans, I decided Mardi Gras King Cakes were on my bucket-list to “bake with my kids.” I picked up an informational book from our local library (thank you library holds), purchased a few ingredients and we made our own “kid-sized” King Cakes.

One of my mom tips: Pick up a book from the library about the history behind your bakes. It strengthens literacy skills and we all learn new things together.

What is a King Cake?

King Cakes are traditionally eaten during Mardi Gras season. They are baked into the shape of a crown and taste similar to a cinnamon roll, though other flavors are also popular. Gold, green and purple sugar sprinkles cover the creamy icing as a reminder of power, faith and justice. A little doll is traditionally hidden in the cake and the person who finds it (sinking their teeth into it) buys a king cake for the group the next time they get together.

1 Kid-sized King Cake will feed around 8 , this recipe makes 2 King Cakes

Adapting King Cakes for Kids

A traditional King Cake feeds around 18 people. I wanted each of my kids to get to make their own, so we made “mini” versions that make around 8 slices each. For our Kid-Sized King Cakes, I pulled some candy out of the pantry and let the kids choose what they wanted to hide in their cake. I thought an edible version would be better than the potential for a cracked tooth. We rolled up the candy inside the dough, baked it and then the kids had to guess where it was when we cut into the cake. The anticipation seeing if they guessed right and looking for the mystery candies was a hit. The consensus was the caramels held together pretty well. Chocolate was second-best and the gummy bears melted away. They were still fun to find the colors left behind. Moral of the story: use what you have on hand (leftover Valentine…or even Christmas candy works great).

The Process

This southern cake starts out with a sour cream mixture that is heated over the stove. The dough is mixed using a stand mixer or by hand and then left to rise for an hour. After rising, portion the dough into two king cakes (or one large one if you want to make a traditional king cake). Roll the dough out into two rectangles and fill with cinnamon sugar filling. This filling is not quite as heavy for King Cake as a traditional cinnamon roll recipe. If you like more filling, you can double the filling recipe. Choose a candy to hide and place it somewhere on your rectangle of dough. Then roll the dough up cinnamon-roll style and shape into a circle, bringing the two ends together. Let the king cake rise again before baking. Once the cake is baked, top with the icing and cover in colorful sprinkles (affiliate link).

These King Cakes are decadent, delicious and kids are in heaven with the amount of sprinkles they put on top. And while I would never recommend skipping this delicious dough, I won’t bat an eye if you pick up a refrigerated roll of dough from the grocery store and follow the rest of the recipe from there. Either way, get in the kitchen and have fun making a mess with all the sprinkles, living it up with your kid-sized King Cakes and “let the good times roll!”

Kid-Sized King Cake

The perfect way to celebrate Mardi Gras with these kid-sized king cakes. Whether you want to introduce your kids to a fun new tradition or enjoy a King Cake that's a little smaller portion-wise, these King Cakes are the perfect size for a small group and taste delicious too.
Prep Time 30 mins
Cook Time 22 mins
Rising Time: 2 hrs
Course Bread, Dessert
Cuisine American
Servings 2 small king cakes

Ingredients
  

King Cake Dough

  • 8 oz sour cream
  • 1/4 cup white sugar
  • 2 Tablespoons unsalted butter cubed
  • 1/2 teaspoon salt
  • 1/4 cup warm water
  • 3/4 Tablespoon instant yeast
  • 1 large egg beaten
  • 3-3 1/2 cups bread flour see recipe note

King Cake Filling

  • 3 Tablespoons butter softened
  • 1/4 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 2 small unwrapped candies to hide in the King Cakes

Glaze

  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla or any flavoring you like
  • purple, yellow, green sugar sprinkles for decorating

Instructions
 

  • In a saucepan on the stove over low heat, cook the sour cream, sugar, butter and salt until the butter is melted. Cool to room temperature.
  • Pour the mixture into a heavy duty stand mixer (Bosch, KitchenAid, etc…) and add the water and instant yeast. Mix in the egg and 1 cup of flour and beat until smooth. Gradually add in the remaining flour until a soft dough forms.
  • Knead with your mixer 5 minutes or by hand about 10 minutes. Be careful not to over-flour your dough.
  • Let the dough rise in a warm place until doubled in size, about an hour. 
  • Punch down the dough and divide it in half (this recipe makes two “smaller” King Cakes). 
  • Mix together your filling: butter, brown sugar and cinnamon and divide it in half (a portion for each cake).
  • Using one piece of dough at a time, roll the dough out to a rectangle about 16 inches long, or longer and 6-8 inches wide. Spread the filling over the dough trying to get an even coating over all the dough (this should remind you of making cinnamon rolls).
  • Place your candy on the cake at the edge nearest to you and where you begin to roll.
  • Roll up each rectangle like a jelly-roll and then form a circle by bringing the ends of the roll together and pinching the seams together as you
  • Repeat for the second king cake. You may want to put a small, circular, oven-proof dish in the center of the ring to help keep the circular shape in the middle when baking.
  • Cover and let rise for about 30 minutes until puffy.
  • Bake at 350 degrees for 20-22 minutes until golden and cooked through. 
  • While the cakes are cooling, mix up the glaze with a spoon or hand mixer. Add a little more cream if glaze is too thick.
  • Add glaze to piping (or ziplock) baggies, cut off the ends and let your kids decorate their cakes!
  • Top with purple, yellow and green sprinkles and have your child guess where their “baby” (or candy in this case) is located in their cake. Enjoy the deliciousness of a Mardi Gras King Cake!

Notes

Serving Size: This recipe makes two small king cakes, each feeding about 8 people. If you want to make one large king cake, use all of the dough and make one large king cake (feeding about 18 people).
Bread Flour: If you don’t have bread flour, you can substitute all purpose flour. If you have vital wheat gluten, add 2-3 teaspoons in with the all purpose flour for a bread flour substitution. 
King Cake Candy: Unwrap any of your favorite candy to hide in the King Cake. Caramel held up the best. Chocolate worked well. Gummy candy dissolved but was still fun. 
Recipe adapted from Southern Living
Keyword Kid Friendly, King Cake, Mardi Gras

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