Tiramisu Layer Cake


20170622_200349It’s my birthday! Or–it was. This year, I decided to make my own cake since I’ve been looking for any excuse to bake lately. I was debating between a matcha sponge cake and a coffee sponge cake initially. But then, I was struck by the idea of a tiramisu layer cake. While tiramisu cakes normally use lady fingers that are soaked in coffee liquor, I decided to make my own cake layers to make it more “birthday-esque”.



Tiramisu, which is Italian for “pick me up”, originated in Italy. They’re a perfect blend of sweet and bitter with the light marscapone filling and the coffee-soaked cake rounds. It’s a great cake to make for coffee lovers. You can make the cake ahead of time and wrap well in saran wrap and refrigerate until you’re ready to use. I suggest soaking the layers with coffee before putting it in the fridge to let the layers soak overnight for maximum flavor.


While the list of ingredients make it seem like a daunting cake to make, it is actually relatively simple to make with great results. Everyone has their own variation on tiramisu, but this is a cake you definitely need to try!


Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright june 2017 ©

Tiramisu Layer Cake


Light layer cake with a sweet coffee marscapone cream and covered with a light whipped cream
>>> Yields 1 8- inch cake
-Prep: 20 min
-Cook: 20 min
-Assemble: 15 min


Sponge Cake:

  • 1 C butter, softened
  • 1 1/2 C AP flour
  • 1 C white sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 tbsp milk
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Coffee Syrup:

  • 1/2 C warm water
  • 1/2 C white sugar
  • 2 tbsp ground coffee powder

Marscapone Cream:

  • 8 oz marscapone cheese
  • 1/2 C powdered sugar
  • 2 tbsp coffee liquor OR 2 tbsp ground coffee + 2 tbsp water
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • 2 C whipped cream
  • 1/2 C powdered sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp coffee liquor OR 2 tbsp ground coffee + 2 tbsp water


  • cocoa powder
  • chocolate shavings


1) Grease 2 8-inch round pans and line with parchment paper.
2) Preheat the oven to 350 F.
3) Cream the softened butter with sugar until fluffy. Add in the vanilla extract, milk, and eggs and mix until combined.
4) Add flour, baking powder, baking soda, and salt to the mixture and fold the batter until no flour streaks remain.
5) Divide the batter into the two prepared pans equally.
6) Bake the cakes for 20 minutes until the tops are lightly golden and the skewer comes out clean.
7) Let the cakes cool in the tin for 5 minutes and then remove from pans and let cool on racks. Slice the cakes in half.
8) Combine the coffee syrup ingredients and set aside to cool.
9) Poke holes on top of the cakes and brush on the syrup evenly on all four layers.
10) Make the marscapone filling by mixing the marscapone cheese, sugar, vanilla, coffee grounds, and salt until smooth. Refrigerate until assembly.
11) Make frosting by beating whipped cream and slowly add in sugar, coffee grounds, vanilla, and salt. Refrigerate until assembly.
12) Assemble the cake by placing one layer on a cake stand and cover with marscapone cream.
13) Add on the other layer and spread on the marscapone cream. Repeat this step for the next two layers.
14) Cover the cake with the whipped cream using a spatula.
15) Use a sieve to sprinkle cocoa powder evenly over the top. Add on a garnish of chocolate shavings.
16) Refrigerate until ready to serve. Cut and enjoy!

Happy eats!



Double Chocolate Loaf Cake


I love an easy recipe and this pound cake is definitely one. Chocolate-y, rich, and absolutely delicious. I added in white chocolate chips I had laying around from a while ago and folded that into the batter for an extra chocolate kick. I prefer my desserts less sweet so I purposely cut the sugar in this recipe. Also, I believe that chocolate baked goods always taste better the second day so that flavors develop. Wrap tightly in plastic wrap and let it sit overnight and have a slice the next morning!


Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright june 2017 ©

Double Chocolate Loaf Cake


Rich chocolate pound cake with a decadent taste
>>> Yields 1 8×4 inch loaf
-Prep: 15 min
-Cook: 60 min


  • 1/3 C oil
  • 1 C packed light brown sugar
  • 1 large egg, room temp
  • 1 C whole milk
  • 1 tsp vanilla extract
  • 1 1/2 C AP flour
  • 3/4 C natural cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground coffee
  • 1/2 C white chocolate chips


1) Grease an 8×4 inch loaf pan and preheat the oven to 350 F.
2) Mix the flour, salt, sugar, cocoa powder, coffee, and baking soda in a large bowl.
3) Add the oil, egg, milk, and vanilla extract to the dry mixture. Gently mix until no flour streaks remain. Fold in the white chocolate chips in last.
4) Bake the batter for 60-65 minutes until the toothpick comes out clean.
5) Let cool, slice, and serve.

Happy eats!

Dutch Cream Waffles

20170528_090323I’m on a quest to make the best Holland Waffles there is. To do so, I have been testing numerous different recipes in order to find the best one. I’m looking for a lightly sweetened, crisp, but has a slight melt-in-the-mouth texture. I’m trying to copy the de Waffelbakkers waffle recipe since they no longer sell it in stores and is our family favorite type of waffle.

20170528_091203This recipe is a pretty good rendition, but a big eggier and less crisp, but it is light, fluffy, and fragrant. Whipping the egg whites separately helps with the rise and fluffy nature. Make sure you whip the egg whites right before you plan to make the waffles and fold it in gently to make sure you don’t knock the air out of the batter and hinder the rise of the waffles.


Serve it with fresh fruit and powdered sugar or maple syrup for a delicious breakfast treat! The great thing about making waffles is that you can make a large batch and freeze the leftovers to reheat at another time. These waffles are a great addition to any recipe library!

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright june 2017 ©

Dutch Cream Waffles


Fluffy waffles made fresh with minimal ingredients
>>> Yields 8 small waffles
-Prep: 15 min
-Cook: 5 min


  • 1 C AP flour
  • 1/2 C white sugar
  • 1/4 tsp salt
  • 1 C heavy cream
  • 3 eggs, separated
  • 1 tsp vanilla


1) Mix the flour, salt, and sugar in a bowl.
2) Whip the egg whites until stiff peaks stage.
3) Add the egg yolks, vanilla, and heavy cream to the dry ingredients and mix well.
4) Fold in the whipped egg whites into the flour batter.
5) Cook in a waffle iron until crisp. Pour on maple syrup or powdered sugar and enjoy!

Happy eats!

Matcha Mille Crepe Cake

20170512_153157Mille Crepe Cake is literally a million layered crepe cake. Obviously, I couldn’t possibly have made a million crepes, but I can get behind making a few dozen! This is my first time attempting to make crepes, but since a friend was coming into town and loves crepe cake, I decided to make one for her.


20170512_141637I chose to use matcha/green tea powder with a light taro flavored whipped cream filling. You can use espresso powder, cocoa powder, or any other flavoring. It’s a forgiving recipe. I actually opted to use less cream in between the layers since my family is not crazy about too much cream. It does lend to a bit denser cake, but it’s spot on flavor-wise.



While making the batter, it’s essential to have no clumps before you make it. Use a balloon whisk or a food processor to make the batter as smooth as possible. If a few small clumps remain, put it in the fridge and when you take it out, re-whisk and the batter should come out smooth.


When you’re making crepes, use a non-stick skillet and keep the heat low so you don’t burn the crepes. You’ll get a hang of making them once you get started. Just pour the batter onto the pan and swirl it around so it covers the bottom surface of the pan. Don’t flip it until air bubbles pop up and the edges are slightly crisp. It’s fine when they brown as it creates a more caramelized flavor.


If you’re looking for an impressive looking cake, this is definitely the one to make. It’s a show-stopper, especially when it’s sliced. I loved making it and, for the next time, I plan to make more beautiful decorations in order to make it more presentable.


Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright may 2017 ©

Matcha Mille Creole Cake


Light and sweet cake made up of layers of whipped cream and green tea crepes
>>> Yields 1 9-inch cake

-Prep: 15 min
-Cook: 30 min
-Assemble: 30 min


  • 5 tbsp melted butter
  • 3 C warm milk
  • 6 large eggs
  • 1 1/2 C + 1 tbsp all purpose flour
  • 3 tbsp matcha green tea powder
  • 1/4 tsp salt
  • 1/2 C white sugar
  • 3 C whipping cream
  • 1/2 C white sugar


1) Mix the eggs, flour, matcha powder, salt, and sugar in a bowl.
2) Add in the melted butter and milk and whisk until the batter is smooth and no clumps remain.
3) Cover the bowl and refrigerate for 4+ hours or overnight.
4) Heat a non-stick 9-inch skillet to medium-low heat and brush lightly with a layer of butter. When the pan is warm, spoon 1/4 cup of batter onto the pan. Swirl the batter around until it covers the bottom of the pan completely.
5) Let the crepe cook until bubbles form and the bottom is slightly brown and edges are crisp. Flip the crepe over and let it cook for 5-10 seconds before removing and transferring it on a plate.
6) Repeat the process until all the batter is used up (should yield about 25 crepes)
7) Make the whipped cream filling by whipping the cream and sugar together until stiff peaks form. Add in flavoring like matcha powder or vanilla.
8) To assemble, take one crepe and spread a thin layer of whipped cream on top. Place another crepe on top and spread another layer of cream. Repeat the process until you use up all the crepes.
9) Sprinkle the top of the cake with powdered sugar and matcha powder sifted together (optional)
10) Chill in the fridge for 30 minutes before serving.

Happy eats!


Yogurt Cinnamon Crumb Cake


20161216_085111Looking for a delicious breakfast or afternoon snack? Search no further– this yogurt cinnamon crumb cake is so perfect for any occasion. It’s a light butter-y sweet cake that is deceptively low calorie and super moist thanks to the use of greek yogurt. I’ve topped this cake off with a brown sugar pecan crumb for a delicious fall flavor.


20161206_084151Baking with yogurt makes for a great alternative to full-fat goods. I actually bought 2 big Costco Kirkland brand yogurts but wasn’t too crazy about how strong the cheese taste was, so I decided to use it for baking instead, hence this delicious crumb cake was born!

This delicious cake is super easy to make and absolutely mouth-watering. Feel free to make it sweeter or top it off with a variety of nuts to personalize it to your personal preferences.


Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright feb 2017 ©

Yogurt Cinnamon Crumb Cake


Delicious and moist fall-tasting crumb cake made healthier with the addition of greek yogurt
>>> Yields 9 x 9 inch square pan

-Prep: 10 min
-Bake: 30 min


  • 3/4 C unsalted butter, softened
  • 1 C white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 C greek yogurt (fat free or whole both work)
  • 2 C AP flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking sodaStreusel topping:
  • 1/4 C AP flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 3 tbsp cold unsalted butter, diced
  • 1/3 C brown sugar
  • 1/2 C toasted chopped pecans
  • 1/3 C dried cranberries


1) Preheat the oven to 350 F. Prepare a 9×9 inch square pan by buttering the bottom and sides.
2) Cream the butter and sugar until light and fluffy in a mixer. Add in the eggs one at a time.
3) Add in the vanilla, yogurt, and salt and mix lightly until combined.
4) Add in flour, baking powder, and baking soda and fold the batter lightly until no flour streaks remain.
5) Prepare the streusel topping by combining the flour, cinnamon, sugar, and ginger in a bowl. Add in the cold butter and mix lightly. Then add in the pecans and cranberries until everything is combined.
6) Pour the cake batter into the prepared pan. Then sprinkle the streusel topping evenly over the batter.
7) Bake for 30-35 minutes in the oven until the inside is baked (use the toothpick test) and the top is light golden brown. If it gets too brown, cover with tin foil.
8) Remove from oven and let cool to room temperature. Slice and serve!

Happy eats!



Taiwanese Pineapple Tart (凤梨酥)


Ever heard of these delicious Asian treats? No? Don’t let yourself be deprived a single day further! This popular Taiwanese treat is a lovely afternoon pastry to pair with your tea. Pineapple cakes are actually buttery shortbread cookies filled with a fragrant pineapple jam. While some store-bought Pineapple Cakes use winter melon of other neutral flavored melons in their filling to cut the natural sour-sweet flavor of the pineapple, I personally prefer a cake filled entirely of the tart pineapple fruit.


20161002_114204The filling is easy to make and can be made ahead of time and then stored in the fridge for a few days or for months in the freezer. The crust is also a simple shortbread dough. I’ve found that the easiest way to assemble the cake is to first freeze the jam in circular molds and wrapping the jam with the shortbread while the jam is still frozen. This makes it less messy and easier to assemble quickly.

20161002_161237I’ve brushed on an egg wash because I wanted a shiny crust, but normally these are sans-egg wash. Now it’s your turn to try making these special Taiwanese treats!

Copyright January 2017 ©

Taiwanese Pineapple Cake (凤梨酥)

20161002_114202Classic Taiwanese pastry with a sweet Pineapple center and flaky butter-y crust
>>> Yields 12 tarts

-Prep: 40 min
-Bake: 20 min



  • 1 whole golden pineapple
  • 1/3 C white sugar (more depending on how sweet your pineapple is)

Shortbread dough

  • 8 tbsp (1/2 C) unsalted butter, softened
  • 1/4 tsp salt
  • 1/4 C powdered sugar
  • 1/4 C dry, powdered milk
  • 1 large egg, room temp
  • 1 1/4 C cake flour
  • 1/2 tsp vanilla extract
  • 1 beaten egg for egg wash (optional)


1a) For the filling: Cut and break down the pineapple into small chunks.
1b) Cook in a small pot for 25-30 minutes on low-medium heat, stirring occasionally. Smash the pineapple into small pieces to make the jam. Don’t turn the heat too high or it will bubble and spray out.
1c) Add sugar in near the end after most of the water cooks out. Keep cooking until the jam is mostly dry and thickened.
1d) Remove from heat and let cool completely.
1e) Once the jam has cooled, portion into small tablespoon molds. It will yield ~25-30 portions, depending on the size of your pineapple.
2a) For the shortbread dough: Beat the softened sugar and sugar together until creamy and light. Add the vanilla and egg in and continue to mix until well incorporated.
2b) Add in the flour, salt, baking powder, and powdered milk into the mix and beat for another minute until the ingredients are mixed and a soft, but pliable dough is formed. If it’s too sticky, you may need to add some more flour. Let the dough rest in the fridge for 1-2 hours for easier handling.
3) Divide the dough into 12 portions (can be more or less, depending on size of filling).
4) Wrap the divided pineapple jam in each piece of dough, closing tightly to ensure none of the jam leaks out. Place on a lightly floured baking sheet.
5) For an optional, shiny crust, beat an egg and brush a light layer over the tops of the tarts.
6) Preheat the oven to 350 F.
7) Bake for 15 minutes. Remove from oven and flip over and bake for another 3-5 minutes until golden brown and the dough is set.
8) Remove from oven and let cool completely. They can be stored at room temperature for 1-2 weeks and in the freezer for 3-4 months.

Happy eats!


Coconut Pecan Macaroons


Have a few egg whites leftover from a recipe using egg yolks? Have a hankering for a soft, chewy treat? These Coconut Pecan Macaroons are absolutely perfect! They’re a one-bowl recipe and the hardest part is just the separation of the egg yolk and egg white.

20161208_144938Macaroons, which shouldn’t be confused with Macarons, originated in Italy and were originally made with almond paste. The paste was subbed with coconut and thus the macaroon we know today was born. I added my own twist of pecans for a nutty flavor that wouldn’t overpower the soft, delicate coconut. They’re easily customizable if you want to add or remove nuts and throw in some chocolate chips or cocoa powder for those chocoholics!


Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website. Copyright Jan 2017


Coconut Pecan Macaroons


Crisp toasted coconuts with a nutty, sweet interior–delicious treat for the coconut lover
>>> Yields 20 cookies

-Prep: 10 min
-Bake: 15 min



  • 3 C shredded coconut, unsweetened
  • 1 C toasted pecans, roughly chopped
  • 4 large egg whites
  • 3/4 C confectioner’s sugar (powdered sugar)
  • 1 tsp vanilla extract
  • 1/4 tsp salt


1) Preheat the oven to 350 F. Prepare a sheet pan with parchment paper or silpat
2) Mix together the egg whites, sugar, vanilla extract, and salt.
3) Add in the coconut and toasted pecans and stir until combined.
4) Using a cookie scooper or spoon to place even balls of the mixture on the sheet pan (~1-2 tbsp in size).
5) Bake for 15-20 minutes in the oven until the outsides begin to turn golden brown.
6) Remove from oven and let cool to room temperature. Store in an airtight container for up to a week.

Happy eats!