Category: Cake Recipes

Coffee and Cream Cake

Welcome to 2016 on Feasts for All Seasons! January 25th marks our 6th birthday, so naturally there must be cake. We’re looking forward to lots of delicious posts and useful information this year, so whether you’re a long time reader or it’s your first time stopping by, hello and welcome! Stick around, it’s going to be a crazy-good year!

Around here, the day just hasn’t begun without coffee. The inspiration for this cake was chocolate donuts with coffee, both in terms of aesthetics and flavors. It boasts moist, tender, cake and then the bittersweet tang of coffee with cream. The cake packs a punch with a whopping ¼ cup of ground espresso and ¾ of a cup of rich chocolatey cocoa, topped with a sweet milky glaze that’s beautifully rich and thick thanks to a faithful pantry staple: sweetened condensed milk. Consider yourself warned: it’s every bit as addictive as it’s muses. Want to whip one up? Scroll down for the full recipe.



Coffee and Cream Cake

This cake mixes up quickly and baked in under an hour in a Bundt or other center-tunnel cake pan. If you find yourself with only regular cake pans, two greased and floured 8″ pans will do the trick – just reduce the bake time to 25 minutes. Serves 16. 

3 C flour

2 C light brown sugar

¼ finely ground espresso beans

¾ cocoa

2 tsp baking soda

pinch of salt

2 cups whole milk

1 C vegetable oil

2 eggs, beaten

2 Tbsp balsamic vinegar

2 Tbsp vanilla

Grease and flour a Bundt pan or two 8″ round pans, Preheat your oven to 350°. Sift all of the dry ingredients, minus the brown sugar in a mixing bowl. Stir in the sugar, crushing any serious lumps.

In another larger bowl combine the wet ingredients. Add the dry ingredients to the wet ingredients in three stages, mixing well before you add the next portion. Scrape the batter into your prepared pan. Bake at  350° for 45 mins or until a tester/tooth pick comes out clean. Allow the cake to sit in the pan for 5 minutes before inverting onto a cooling rack. Make sure the cake is completely cool before you top it with the glaze.

Condensed Milk Glaze

1 can (396g/14oz)

2-½ C confectioner’s sugar

1 tsp vanilla

Mix the vanilla with the sweetened condensed milk and sift in the sugar. Mix until it is a smooth, thick but pourable, consistency. Drizzle the glaze over the cooled cake. Decorate with sprinkles while the glaze is wet (the surface will dry).


Orange Almond Poppy Chiffon Cake

Hello again, or welcome, for the first time. You have stopped in on Feasts for All Seasons on a very happy day – we’re 4 today! That means many thank yous, sprinkles, a moment or two of nostalgia and of course, cake. (more…)

Chocolate Cake with Raspberries and Brown Sugar Creamcheese Frosting

I would wager that sometime in the near future you might have some friends over for dinner. Or maybe you’ll be invited to a party. As the excellent host that you are you’ll want to make a show-stopper dessert that your guests will love, and as a guest you’ll do as your mother taught you and ask what you can bring. Sure, a bottle of wine is great, flowers are a nice touch, but imagine if you offered to make dessert and showed up with this wicked beauty?

Uh huh. You’d be the hero of that dinner story. (more…)

Strawberry Rhubarb Coffee Cake


I want you to have a really great weekend. I want you to do and see all the things you want to; to sleep in late if that’s your thing, or get up with the sun and get ‘er done – whatever floats your boat.

I want you to have a relaxing weekend where you find snippets of peace and happiness in between your yoga class, your hurried trek to get the kids to swimming lessons on time, that unexpected drop in by your in-laws. I want you to have the sort of weekend where you say to your self: “Self, let’s do this!” and you go on, happily, calmly and without locking your keys in the car or putting the milk in the oven and the muffins in the fridge. Deep breath – don’t forget it’s the weekend.

I want you to have a delicious weekend: double long cappuccino with the foam just right, your favourite deli’s sandwich, perfectly wrapped in waxed paper, eaten joyfully in the sun on a park bench, maybe something grilled to embrace the warmer weather if it is indeed warmer where you are.

And this cake.  (more…)

Birthday Bliss: Chocolate Cake with Raspberry and White Chocolate Buttercream

Growing up I almost always celebrated my birthday twice – such is the life of the child in the modern (divorced) family. I didn’t mind, it stretched the day out and made for double party, double gifts and 2 cakes, leaving very little to complain about.

I had the sort of parents, both when they were together and even long after they were apart, who didn’t believe in treating children much differently than adults. I led a relatively independent and self-regulating childhood – no bedtimes, no particular discipline, and a lot of interaction with adults who spoke to me like I was a person, not just a kid. As a result I wasn’t particularly rebellious because there was little to rebel against. I was quiet, studious and creative and if I dare say so myself, fairly well behaved.  It’s funny, but when I think back to being little, I almost don’t remember being a ‘kid’ in the way that I remember other children.  I was horrified by kids who had tantrums or (more…)