wee hacks her wedding cake – white cake with berries and whipped cream frosting

wed cake 2 1117It’s official! Mr. Eats and I have officially survived our first year of marriage and, as far as I can tell, neither of us has murdered the other yet! Go us! In fact, I could even say that I like him more now than ever, but don’t tell him that. I don’t want him to get a big ego.


They say that the tradition for your first year anniversary is “Paper.” I did try to think of something cool and romantic that was made of paper, but most of the stuff on the internet was like “Pay $50 for something you can draw with a marker!” so then I saw that the modern equivalent is “Clocks” How they went from paper to clocks, I have no idea. I found a really cool clock online, but apparently it doesn’t exist yet so I could hardly buy him that. So then my brain went where it usually goes after I spend too much time thinking about something… to cake!

On account of the special occasion, I decided that I would try to re-create our wedding cake. We were married in sunny San Diego and picked up a regular 10-inch “Frasier” cake from one of their local bakeries. Their cake has layers of pillowy white cake, bathed in kirsch and filled with layers of raspberry buttercream, whipped cream, and berries. Then topped with more whipped cream and fresh berries and a coating of shaved white chocolate. It’s truly a beautiful cake.

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As you can see my cake is not nearly as ornate as theirs… I’m not that skilled with frosting, in fact I am remarkably UN-skilled in the area of cake-frosting. Once I completed frosting the cake with whipped cream I debated whether the bakery may actually cheat and have a layer of whipped buttercream on the outside… but by then it was too late. And I couldn’t drive back to San Diego to find out, so I just ran with it.

The result was actually very tasty (though notably less pretty). I think I may need to invest in one of those spinny thingies to make cake-frosting much easier. If I’m going to keep at this whole “cake-making” thing I should probably also get one of these guys too, as my layers were, uh, less than even. That would be the kind way to say it.

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But, as luck would have it, You can cover up a lot of those mistakes with frosting (or whipped cream, in my case). Is your cake too thin on one side? Just add some extra frosting between those layers to even it out. Nobody will be any the wiser. Also, and this is very important, if you ensure that you position your cake just-so while photographing, nobody will ever know that it slopes slightly upward to one side. Suckers!

For the cake, I used the Whiteout Cake from the Baked cookbook. For the frosting I used a raspberry buttercream and a whipped cream. Then I filled the cake with chopped strawberries and raspberries. I did not use kirsch when making this because I didn’t have any. I was going to substitute some chambord liquer but then I forgot, which happens sometimes when it’s 9:00 pm and you’re still assembling your cake. It’s ok. Next time I will plan ahead and order some online.frasier cake 1129

This is another long recipe, but like everything else I do it can be broken up into separate parts. You could make the cake as far in advance as you like, just slice, soak with kirsch, wrap, and freeze until needed. You can make the whipped cream an hour or a day ahead of time, depending on how you feel. Chop up the berries a day ahead too, if you feel so inclined. Save making the raspberry buttercream until just before you need it, though.

Oh, and those cake toppers? They’re still married and living the dream, too.

cake toppers

wee hacks her wedding cake


    For the Cake Layers:
  • 2½ cups of cake flour
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup vegetable shortening
  • 1¾ cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg, room temperature
  • 1½ cups ice cold water
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • For the whipped cream frosting
  • ½ cup powdered sugar
  • 2 ½ teaspoons cornstarch
  • 3 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • For the raspberry buttercream
  • 1 cup unsalted butter
  • 1 ¼ cups powdered sugar
  • ¼ cup raspberry puree (from about 1 pint of raspberries)
  • ¼ teaspoon kosher salt
  • For assembly
  • Kirsch* (optional - can substitute anything from another liquer to apple juice or simple syrup)
  • About 1 cup of chopped fresh berries (I used strawberries and raspberries)
  • 8 whole berries (raspberry or strawberry)


  1. Make the Cake
  2. Preheat the over the 325 degrees F and prepare three 8-inch round cake pans with parchment and butter. Dust with flour, knocking out the excess flour. (or use "Pam for Baking" spray with flour in it)
  3. In a medium bowl, sift together the flours, baking powder, baking soda, and salt together and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, about 3 to 4 minutes.
  5. Reduce speed to low and add the sugar and vanilla, increase speed to medium and beat until fluffy, about 3 minutes more.
  6. Scrape down the bowl, add the whole egg, beating until just combined.
  7. Turn the mixer to low and add the flour mixture, alternating with the ice water, in three separate additions, (1/3 flour- 1/2 water-1/3 flour-1/2 water-1/3 flour). Scrape down the bowl, then mix on low speed for a few more seconds to ensure everything is combined.
  8. In a medium bowl, whisk the egg whites and cream of tartar with a hand mixer until soft peaks form. Do not overbeat.
  9. Stir about 1/4 of the egg whites into the cake batter. Gently fold the remaining egg whites into the batter, being careful not to overmix.
  10. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes** SEE NOTES **, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
  11. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely.
  12. Make the whipped cream (Can be made ahead of time)
  13. Place bowl and whisk in refrigerator to cool.
  14. In a small saucepan, combine 1/2 cup of whipping cream with 1/4 cup powdered sugar and heat over medium heat stirring constantly, until the mixture thickens and almost reaches a boil.
  15. Remove from heat and pour into a bowl; set aside to cool to room temperature, stirring occasionally. (I put mine in the fridge and stirred it every five minutes or so for about 20 minutes. I am bad at planning ahead.)
  16. In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining heavy cream on medium-high speed until it begins to thicken and the beaters leave a trail in the cream. Add the vanilla and beat until combined.
  17. Slowly add the powdered-sugar/cream mixture and beat again until incorporated.
  18. Taste and adjust as needed, adding up to an additional 1/4 cup of powdered sugar until the frosting is as sweet as you want it.
  19. Make the raspberry buttercream
  20. Puree the raspberries and push the juice and pulp through a sieve into a small bowl; set aside.
  21. In a stand mixer fitted with the whisk attachment, combine butter and salt and beat at medium speed until pale and creamy.
  22. Add powdered sugar and continue beating until the mixture almost doubles in size and is light and fluffy. Scrape down the sides and bottom of the bowl.
  23. Turn mixer to low and stream in 1/4 cup of the raspberry puree. Return mixer to medium speed and beat just a few moments longer to fully incorporate the raspberry puree.
  24. Assemble the cake.
  25. Before assembling the cake ensure your cake layers are completely cooled. I made mine into a 3-layer cake, which means I had an extra whole 8-inch cake and an extra cake layer from the cakes I baked. My extra cake parts were wrapped in saran and foil and placed into the freezer for a future cake.
  26. Wash and roughly chop the berries that you have chosen to fill your cake with, set aside.
  27. Your raspberry buttercream should be freshly made and your whipped cream frosting should be cool.
  28. Place the first cake layer cut-side up and brush with kirsch (if using). Spread 1/3 of the raspberry buttercream over the top of the layer and place in the refrigerator to firm up the buttercream.
  29. Repeat this with the additional 2 layers. Use the bottom of one of your cakes for the top layer of the tiered cake, frosting the un-cut side to ensure you have a nice flat top for your cake.
  30. After about 10 or 15 minutes, remove the cake layers from the refrigerator.
  31. Place the bottom layer of your cake on your serving platter with the buttercream side up. Top with a generous helping of whipped cream, spreading to the edges. Sprinkle with half of your chopped fruit and top with second layer of cake. Repeat the steps with the second layer of cake.
  32. Top with the last layer of cake and spread with whipped cream frosting. Spread the frosting over the sides of the cake as well for full coverage. Top with whole berries and set in refrigerator to firm up and let flavors mingle.


* My cakes took closer to 30-35 minutes to bake completely.

*I only own 2 8-inch rounds (and only need two for the cake) so I poured the remaining batter into a 9-inch round cake pan and baked it once the 8-inch cakes finished baking. You could also make the remaining batter into cupcakes or anything else your heart desires.

*I made mine into a 3-layer cake, which means I had an extra whole 8-inch cake and an extra cake layer from the cakes I baked. So I could have doubled my filling ingredients and made two 3-tier 8-inch cakes, added an extra tier to my current cake, or any number of things. My extra cake parts were wrapped in saran and foil and placed into the freezer for a future cake.

*I did not use kirsch when making this because I didn't have any. I was going to substitute some chambord liquer but then I forgot.

*If your frosting skills are about as good as mine, feel free to throw some shaved white chocolate or sprinkled onto the side of your cake to hide your awesome, uh, skills...


[Cake recipe from Baked: New Frontiers in Baking]

[Whipped cream recipe adapted from Food52]

drumstick cupcakes

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Imagine, if you can, a world in which you can have all the flavors of ice cream … inside of a cake. Are you there yet? It might not require too strong of an imagination, but you catch my drift.

I’ve been dreaming up this recipe baby for awhile now and had a few kinks to figure out…

1. How do I make the cake taste like a drumstick ice cream cone?

2. How do I make the frosting taste like ice cream?

3. Do I fill the cake with frosting too, or just put it on top?

These are life’s tougher questions. What can I say, making recipe babies is hard work and is definitely not for the faint of heart.

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In the end, I solved the first problem by grinding up ice cream cones and adding them to the cake batter. I was worried it would make them dry, but it didn’t. It does however make the batter a bit lumpy, so they aren’t the prettiest things to look at when they’re unfrosted. Don’t let that scare you.

Problem 2 I took another direct approach to, it stands to reason that if I want my frosting to taste like ice cream, I could just add ice cream to my frosting. Seemed to work OK for the cake at least, right? Well, yeah, actually. I let a generous scoop of vanilla ice cream melt and added it to the frosting towards the end of the beating cycle. You may want to note that you can scale back the sugar a bit depending on the ice cream that you use, because it will likely be rather sweet as well. Afterwards I decided that an ounce or two of cream cheese would probably help to balance the sweetness as well, so you can keep that in your back pocket too. I did not try it with the cream cheese, but I definitely plan to throw it in on the next go-around just to see how it is.

As for number three… I just put the frosting on top. You could definitely fill yours, too, I don’t think a single person would complain. After trying to pipe the frosting on (did I mention that I am the WORST at all things frosting-related?) I realized that if I had instead ice-cream-scooped the frosting on top of the cupcake it would be even more drumstick-y! So, that’s an option too if you wanna get all fancy. If you are better at piping than I am, pipe away! I’m seriously laughably bad.

For the dip I used a mix of milk and dark chocolate, because that’s what I had on hand. Feel free to use what you like (or even buy some of that fancy magic shell topping, I won’t tell)

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drumstick cupcakes


    For the cake
  • 1 1/4 cup ground ice cream cones (waffle or sugar cones, not those styrofoamy ones)
  • 3/4 cup all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 2 teaspoons vanilla
  • For the frosting
  • 1 1/2 sticks unslated butter, softened
  • 1 to 2 ounces cream cheese, softened (optional)
  • 1 1/2 to 2 cups powdered sugar
  • 3 Tablespoons melted ice cream
  • a pinch (1/8 teaspoon-ish) salt
  • For the magic shell
  • 12 ounces chocolate of your choice, chopped
  • 1/3 cup coconut oil
  • Toppings
  • Salted nuts, finely chopped


    Make the cupcakes:
  1. Whisk together ground ice cream cone crumbs, flour, baking powder, and salt in a medium bowl.
  2. In a small measuring cup, mix the milk and vanilla together; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, scraping down the bowl as necessary.
  4. Add the eggs, one at a time, beating well between each addition.
  5. Add the crumb/flour mix in three additions, alternating with the milk mixture (crumbs-milk-crumbs-milk-crumbs).
  6. Divide among cupcake pan and bake for approximately 20 - 22 minutes, until a toothpick inserted into the center comes out mostly clean.
  7. Allow to cool in the pan about 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Make the frosting:
  9. In the bowl of a stand mixer fitted with a whisk attachment, beat the butter and salt until pale and soft. (If you are using cream cheese, add the cream cheese here).
  10. Add the powdered sugar and beat on low until incorporated, then increase speed to high and continue beating until light and fluffy.
  11. Reduce speed to low and add melted ice cream, one tablespoon at a time, until incorporated.
  12. Continue beating until desired consistency is reached.
  13. Use frosting immediately to top and/or fill cupcakes as desired.
  14. Place frosted cupcakes in the refrigerator for at least 1 hour.
  15. Dip the cupcakes
  16. Make the magic shell by combining your chocoate and coconut oil in a medium metal bowl; set over a medium saucepan of simmering water. Stir until chocolate is almost melted.
  17. Remove from heat and continue stirring until completely melted and smooth.
  18. **Or you can melt it in 30 second intervals at 50% power in the microwave, but be very careful not to burn it!**
  19. Pour into a tall plastic cup (you want it to have a lot of space to dip) and set aside for about 10 minutes to cool slightly.
  20. Place a wire rack over a parchment or foil-lined baking sheet.
  21. When ready to dip your cupcakes, hold the cupcake firmly at the base and dip into the chocolate. Lift and allow excess chocolate to drip back into the cup. Place on the wire rack to harden. If desired, you can dip a second time for a thicker shell.
  22. Sprinkle with chopped nuts before the chocolate hardens.
  23. Set aside 1 hour to harden, or refrigerate for 20-30 minutes.

jeni’s mochi cake

When I first saw the recipe for Jeni’s mochi cake in her newest book, Jeni’s Splendid Ice Cream Desserts, I was instantly intrigued. Jeni chose this cake for her ice cream recipes because instead of hardening, the cake stays soft and chewy when frozen. At room temperature, the cake is springy, spongy, and delightfully chewy. Like the Japanese mochi, but in pound cake form.

You may recommend mochi from the toppings bar of your local frozen yogurt shop, or perhaps you’ve seen these glutinous chewy rice balls filled with ice cream at your favorite asian restaurant or grocer (Trader Joes even carries some that you can take home to try!). The rice flour keeps the center of this cake light and chewy while the sugar provides a gorgeous golden brown exterior, and the coconut and evaporated milks give the cake a wonderfully sweet, milky, almost tropical flavor.


If you have never had mochi, you may be a bit scared when you cut into this cake. It’s a bit on the “springy” side, in that you can even pull at it a little bit and it will happily spring back to its original shape. I mean, it’s nothing crazy but it’s fun to play with and see that tiny tug will serve to stretch the cake rather than break it into pieces. It definitely serves to show this cake’s appeal as an ice cream mix-in.

So whether you plan to cut this into cubes and throw it into some ice cream (I would recommend subbing it for the shortcake in this recipe) or simply topping it with a scoop of your favorite store-bought ice cream, it’s a great way to switch up your typical ice cream routine. Jeni uses it to make mochi cake croutons and even toasts it on the grill (which is what I also did, coming up in the next recipe!).


jeni’s mochi cake

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 9-by-5 inch loaf cake


  • 2 cups sweet rice flour
  • 1 1/4 cups granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1 1/3 cups evaporated milk
  • 1 1/4 cups unsweetened coconut milk
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 5 1/2 Tablespoons unsalted butter, melted


  1. Preheat oven to 350 F. Butter a 9-by-5-inch loaf pan and line it with parchment. (Parchment optional, but recommended).
  2. Sift together the rice flour, sugar, and baking powder.
  3. In a separate bowl, whisk together the remaining ingredient.
  4. Make a small well in the middle of the dry ingredients and pour the liquid mixture into the well.
  5. Fold wet ingredients into dry, mixing until fully combined.
  6. Pour batter into prepared loaf pan and bake for 60 to 70 minutes, until the cake is a deep golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs clinging to it.
  7. Cool cake in the pan for 10 minutes, then turn out onto a wire rack to complete cooling.


To make Jeni's mochi cake croutons: Cut mochi cake into 1 inch cubes. Melt 1 tablespoon unslated butter in a large saute pan and add the cubes. Allow the cubes to cook undisturbed until they are golden brown on the bottom. Flip and repeat on each side until all sides are browned. Serve along with fruit as an ice cream topping.


[ Recipe from Jeni’s Splendid Ice Cream Desserts ]


blueberry crumb cake

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I would like to say that I knew July was Blueberry Month and that I made this recipe to be timely and trendy… I would like to say that I have my finger on the pulse of the food community and I was ready with blueberries for the month of July… but that would be a lie. I made this recipe because for some reason I thought that I needed the 5-pound clamshell of blueberries that I saw at Costco. I mean, it seemed like a good idea at the time.

After attempting to eat my way through said blueberries for a week, I still had at least two pounds left and was almost positive that if I ate one more blueberry I would go all Violet Beauregarde and Mr. Eats would have to roll me around until they finally found a cure for a blueberry overdose.

I thought about muffins and pancakes and even ice cream, but then I saw this post on my Facebook and I just knew. It was like love at first sight, but with coffee cake. I was pretty sure the cake-to-blueberry ratio was enough that it would allow me to still enjoy my remaining blueberries without becoming one.

I barely tweaked a thing and this recipe came out beautifully! The cake was super soft and springy, filled with bursting blueberries and topped with a crunchy, spiced crumb.

Make this for your 4th of July feast and your guests will beg you for the recipe. You could also make this for “national crumb cake day” which I am sure is a thing (or soon will be, if it’s not yet). These food ‘holidays’ are getting a bit out of hand…

blueberry cake 0877

blueberry crumb cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 9-inch cake


    For the topping:
  • 5 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/4 cup) unsalted butter, cut into cubes
  • Pinch of salt
  • For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 4 Tablespoons (1/4 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • Zest of 1 lemon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (1 pint) fresh blueberries, clean and dry
  • 1/2 cup whole milk


  1. Heat oven to 375°F. Prepare a 9-by-2 inch round baking pan and line it with parchment.
  2. Make the topping:
  3. Stir together the sugar, cinnamon and salt.
  4. Using a pastry blender*(see note), cut in the butter until the mixture resembles coarse crumbs. Set aside.
  5. Make the cake:
  6. Take 1 tablespoon of your flour and toss it with your berries, set aside.
  7. In a medium bowl, whisk remaining flour, baking powder, and salt until combined.
  8. In the bowl of a stand mixer, beat butter, sugar and zest together until pale and well-mixed.
  9. Add egg and vanilla to the butter mixture and beat until combined. About now, mine started to really look like a batter.
  10. Add 1/3 of the dry ingredient mixture and beat on low until just combined.
  11. Add half of the milk and beat to combine. Scrape down the sides and bottom of the bowl.
  12. Add another 1/3 of the dry mixture and mix until combined. Add remaining milk, mixing until combined.
  13. Add last 1/3 of dry mixture and beat on low just until incorporated. The batter will be stiff.
  14. Fold blueberries into cake batter until evenly distributed.
  15. Bake the cake:
  16. Scoop cake batter into prepared pan and smooth the top as much as possible, and sprinkle top of the cake with all of the streusel. Really pile it on here.
  17. Bake in heated oven for 40 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free.
  18. Cool cake for 20 minutes in the pan before flipping it out onto a cooling rack. Removing the parchment paper lining, and flip the cake back onto a plate, being careful not to lose your streusel.
  19. Serve warm or at room temperature.


* Alternatively, you make the streusel by pulsing the flour, sugar, salt, and cinnamon in a food processor until combined. Add cubed butter and continue to pulse until the streusel has a sandy texture with pea-sized crumbs.

* You can be more or less generous with the blueberries in this recipe. I probably added two HEAPING cups of blueberries to mine in an attempt to work my way through as much of the remaining blueberries as possible. No blueberries? No problem, try this recipe with raspberries, blackberries, or whatever berries you have on hand!

* This cake can be stored wrapped in foil in the refrigerator for about 5 days, or you can freeze it tightly wrapped in plastic wrap, then foil, for up to three months. Thaw overnight before serving.


[ Recipe from Smitten Kitchen ]


christina tosi’s cornbake

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Since receiving Milk Bar Life as a gift, I’ve been making an effort to bake my way through some of the recipes with varying degrees of success. I was most excited for the Grandma’s Oatmeal Cookies. While delicious, I have yet to get them to come out the texture that is portrayed in the book pictures, so I have not yet shared that recipe for you (though Mr. Eats is happy to keep eating the failed attempts for me). I successfully made Tosi’s gorgeous Fruity Pebble Meringues, and now I have made what Mr. Eats has deemed “the best cornbread he’s ever had.”

This recipe, like most of Tosi’s recipes, is very generous in the butter department. I followed the recipe as written, because I wanted to see how it came out. While it was delicious as-written I think that you could easily reduce the amount of butter by at least a half a stick without any issues, and I plan to make it that way going forward. If you’re too scared to make that big of a change (that’s about 1/4 of the butter called for), you can reduce it by less.

The recipe calls for a 10-inch round cake pan or a 9-inch square pan. Luckily, I own neither of those so I baked it in a 9-inch round pan with very high edges instead, which added about 8 minutes to the baking time. You will know the cornbake is done with the center is not jiggly at all and a toothpick inserted into the center of the cake comes out almost completely clean, with a few crumbs sticking to it. If the cake browns too much before it has completed baking, cover the top loosely with a sheet of foil and continue to bake until it is finished.

This cornbake is great served slightly warm, but even better the next day. You can rewarm pieces in the microwave for a few seconds, or just sneak them off of the serving dish and eat them cold while no one’s watching. Either way, a generous drizzle of honey (I’ve been a big fan of this one from Trader Joe’s as of late) is highly recommended.

milk bar life’s cornbake

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 1 10-inch loaf


    Dry ingredients:
  • 1 1/3 cups all purpose flour
  • 1 cup cornmeal
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons brown sugar
  • 1 Tablespoon kosher salt
  • 1 Tablespoon baking powder
  • 1 teaspoon baking powder
  • Wet ingredients
  • 8 ounces whole-fat sour cream, room temperature
  • 1 (14.75-ounce) can creamed corn
  • 1 cup (2 sticks)* unsalted butter, melted (see note below)
  • 1 cup fresh cooked sweet corn (you may use frozen, but be sure to thaw it to room temperature first)
  • 2 large eggs, room temperature
  • 1/4 cup honey, plus more for serving
  • 2 Tablespoons whole milk
  • 1/2 teaspoon white vinegar


  1. Preheat oven to 400F degrees and prepare a 10-inch round baking pan with butter or nonstick spray.
  2. In a small mixing bowl, whisk together the dry ingredients until combined.
  3. In a large mixing bowl, whisk together the wet ingredients until completely mixed.
  4. Pour dry ingredients into wet ingredients and fold them in with a spatula until well combined and no more flour streaks remain.
  5. Pour mixture into prepared pan and bake for 45 to 50 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean with a few crumbs sticking to it.
  6. Cool in its pan on a wire rack for 20 minutes, then invert out of pan to complete cooling.
  7. Bread is best served slightly warm and drizzled with honey.


* I have a feeling that you could easily reduce the butter here by a half stick (4 Tablespoons) without any issue, however I wanted to test the recipe as-written, for science.

* Make sure all of your ingredients are at room temperature. If your ingredients are too cold, the melted butter will solidify into regular butter and you will be very sad.

* Fresh or frozen sweet corn would work here, just make sure it is at room temperature along with the rest of your ingredients. I suspect a generous helping (1/4 to 1/2 cup) of green chiles would do well in this, too.


[ Recipe from Milk Bar Life ]