Natty Cakes Bakes

Small Batch Carrot Cake with Cream Cheese Frosting (single layer OR loaf pan)

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I love all types of carrot cake. I love them layered. I love them slathered with too much cream cheese frosting. I love them with raisins, pineapple, coconut, nuts – all the things. This recipe is particularly wonderful due to its simplicity. It is one of the easiest recipes I’ve ever made. Uncomplicated ingredients, straight forward method, and easy assembly. It’s a moist, lightly spiced carrot cake with a little shredded coconut topped with a silky cream cheese frosting. The cake to frosting ratio is just right. And on top of that, it is just the right size! If you choose the single layer option, you get a lovely round cake with 8 generous slices of cake. If you choose to make the small batch loaf pan option, you get a cute little rectangle of 4 generous slices.

Check out more of my small batch recipes here:

Small Batch Blueberry Lemon Pie Bars

Small Batch Moist Chocolate Cake

Small Batch Cheesecake with Berry Compote

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Carrot Cake with Cream Cheese Frosting (Single Layer or Small Batch)

Moist, lightly spiced carrot cake with silky smooth cream cheese frosting. Your choice of small batch size: single layer or loaf pan!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrots, cheesecake, Cinnamon, Coconut
Servings: 8 servings
Author: adapted from Katie Bird Bakes

Ingredients

Single Layer (8 or 9 inch round cake)

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 10 Tablespoons oil* (olive, neutral oil, or combination of both)
  • ¾ cup brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 2 cup finely grated carrots* (2-3 large)
  • ½ cup shredded coconut, preferably unsweetened (optional)

Small Batch (loaf pan cake)

  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • 5 Tablespoons oil* (olive, neutral oil, or combination of both)
  • ¼ cup + 2 Tablespoons brown sugar, lightly packed
  • 1 large egg
  • ½ teaspoon real vanilla extract
  • 1 cup finely grated carrots* (1-2 large)
  • ¼ cup shredded coconut, preferably unsweetened (optional)

Cream Cheese Frosting for 8 or 9 inch cake

  • ½ cup (4 oz) cream cheese*, room temperature
  • ¼ cup (2 oz) butter*, room temperature
  • 1 cup icing sugar
  • pinch of salt
  • 1 teaspoon real vanilla extract

Cream Cheese Frosting for loaf pan cake

  • ¼ cup (2 oz) cream cheese*, room temperature
  • 2 Tablespoons (1 oz) butter*, room temperature
  • ½ cup icing sugar
  • small pinch of salt
  • ½ teaspoon real vanilla extract

chopped nuts like pistachios, walnuts, or pecans for topping (optional)

Instructions

Carrot Cake

  • Preheat oven to 350°F. Grease an 8 or 9 inch round pan with cooking spray, then line the bottom with a round of parchment paper. If making the small batch cake, grease a loaf pan with cooking spray, then line the bottom with parchment paper or make a parchment sling to line it.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, whisk together the oil and brown sugar. Add the eggs (or egg for small batch) and vanilla and whisk until smooth.
  • Add the dry ingredients to the large bowl and mix with a spatula until combined. Add the grated carrots and coconut, mixing gently and folding until evenly combined. Pour batter into prepared pan, smoothing top. Bake until tester comes out clean and cake springs back when touched, about 35-40 minutes for the round cake or 30-35 for the loaf pan cake.
  • Let cake cool for 10 minutes in the pan then invert pan to remove and allow cake to cool completely on a cooling rack.

Cream Cheese Frosting

  • In a small mixing bowl, beat the cream cheese and butter with an electric mixer until pale and fluffy, about 2 minutes. Add the icing sugar, salt, and vanilla. Mix on medium to high speed until light, creamy, and smooth.
  • Spread the frosting over the top of the cooled cake. Sprinkle the top with chopped nuts, if desired. Serve immediately or keep stored in the fridge (covered tightly to avoid fridge smell contamination). I think this cake tastes best room temperature rather than straight from the fridge.

Notes

  • Oil – If you have a strong flavoured olive oil, you may taste it in the cake. Depending on your preference, use a more neutral oil or use half olive oil and half neutral oil like canola or avocado.
  • Carrots – Grate by hand using a box grater or handheld grater. Do not use store-bought pre-shredded carrots, they are too coarse. The smaller holes on the box grater are better than the big ones, you want small shreds of carrot.
  • Cream cheese – use the baking brick of cream cheese, not the spreadable kind
  • Butter – you can use salted or unsalted

Chocolate Cream Pie with Coconut Macaroon Crust

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I had never heard of a coconut macaroon pie crust until I received The Book on Pie for Christmas. I have been salivating at the thought of making the coconut macaroon crust but couldn’t decide what to fill it with. On Pi day, Smitten Kitchen shared a recipe for a chocolate pudding pie and my mind went straight to the coconut crust. Combining these two recipes resulted in a pretty outstanding pie. The pudding filling is creamy, decadent, and chocolatey without being too heavy or rich. The coconut crust has the chewy texture of a macaroon – it is genius! This pie is surprisingly simple to make, there aren’t any complicated techniques so it’s a very approachable recipe. If you love coconut and chocolate, this pie is a winner!

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Chocolate Cream Pie with Coconut Macaroon Crust

Creamy chocolate pudding in a coconut macaroon crust and topped with whipped cream.
Prep Time10 minutes
Cook Time40 minutes
Chilling Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Coconut, Cream, macaroon, Pie, pudding
Servings: 8 generous slices
Author: adapted from Smitten Kitchen and The Book on Pie

Equipment

  • 9-inch pie plate

Ingredients

Coconut Macaroon Crust

  • 1 Tablespoon (14 g) unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 large egg white (35 g)
  • 1 teaspoon real vanilla extract
  • ½ teaspoon salt
  • 1½ cups (170 g) unsweetened shredded coconut

Chocolate Pudding Filling

  • ¼ cup cornstarch
  • ⅓ cup granulated sugar
  • 3 Tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon instant coffee (optional)
  • 3 cups whole milk
  • 4 ounces (112 g) 60-70% dark chocolate* (can use semi-sweet or bittersweet chocolate)
  • 1 teaspoon real vanilla extract

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 Tablespoons icing sugar or granulated sugar
  • 1 teaspoon real vanilla extract
  • Dark chocolate for decorative shavings (optional)
  • Egg chocolates like Mini Eggs or Eggies for decoration (optional)

Instructions

Coconut Macaroon Crust

  • Preheat oven to 325°F. Lightly grease a 9-inch pie plate with cooking spray.
  • In a medium bowl, whisk together the melted butter, sugar, egg white, vanilla, and salt. Whisk until combine but not frothy. Add the coconut and stir with a spatula until evenly mixed in.
  • Pour into prepared pie plate and press the mixture in evenly with the spatula. Press the mixture in the corners and up the sides of the pie plate, using your fingers if necessary.
  • Bake for 25-28 minutes or until edges are deeply golden brown and the bottom is lightly browned. Keep an eye on it and check after 20 minutes. The crust will hold it's structure better if it is browned rather than pale on the bottom. Let cool completely. You can make this the day before, just cover tighly with plastic wrap and keep at room temperature.

Chocolate Pudding Filling

  • In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder, salt, and instant coffee (if using). Over medium heat, gradually whisk in the milk. Bring to a boil, whisking constantly and scraping the bottom edges of the pot with a spatula. Once boiling, cook for 2 minutes while whisking constantly. The mixture should be thick and smooth.
  • Remove the pot from heat, add the chocolate and vanilla and whisk until smooth. Pour the filling into the pie shell. Cover the surface of the filling with wax paper or parchment paper then chill in the refrigerator for at least 2 hours.

Whipped Cream

  • Place a metal bowl and beaters for the electric mixer in the freezer for 10 minutes or more. This will help the cream to whip up quicker but is not necessary.
  • Beat the heavy cream on medium speed in the chilled bowl with an electric mixer. Once it's starting to thicken, add the sugar and vanilla then continue to beat until it holds soft peaks.
  • Spread on top of the chilled pie, leaving a small edge of chocolate showing. Use a vegetable peeler to shave some chocolate over the top and garnish the centre with chocolate eggs, if desired.

Notes

  • I used 70% dark chocolate from President’s Choice (here). I don’t recommend using chips.

Vanilla Bean Confetti Cookies

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These are the happiest looking cookies I’ve ever seen! They’re fun and playful, perfect for wowing the little ones in your life (not to mention the adults – they’re full of vanilla flavour and have a satisfying soft and chewy texture with slightly crisp edges). Even though these are my favourite birthday or celebration cookies, they’re also fun for St. Patrick’s Day.

The original recipe is from Joy the Baker‘s cookbook, Homemade Decadence. She uses cream of tartar in her recipe, which I ran out of and it made me realize that it’s not an ingredient that a lot of people have on hand. So I substituted baking powder for the cream of tartar and it worked perfectly. I also added extra sprinkles as Joy only calls for 1/2 cup and I always found myself running out towards the end of rolling the cookies.

I hope that these cookies brighten your day and satisfy your sweet tooth!

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Vanilla Bean Confetti Cookies

Soft and chewy vanilla bean cookies generously studded with rainbow sprinkles
Prep Time15 minutes
Cook Time16 minutes
Dough Chilling Time2 hours
Total Time2 hours 31 minutes
Course: Dessert
Cuisine: American
Keyword: confetti, Cookies, rainbow, sprinkle, vanilla, vanilla bean
Servings: 18 cookies
Author: adapted from Joy the Baker

Ingredients

  • 1½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter*, room temperature
  • ¾ cup granulated sugar
  • 1 vanilla bean (substitute 1 Tbsp vanilla extract or paste)
  • 1 teaspoon real vanilla extract
  • 1 large egg
  • ½ cup + 2 Tablespoons rainbow sprinkles, divided*

Instructions

  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, combine room temperature butter and sugar. Using an electric mixer, beat until light and fluffy, about 4 minutes. Split the vanilla bean in half lengthwise and scrape the seeds into the bowl. Add the vanilla extract and egg. Beat on medium speed until smooth and well combined.
  • Add the dry ingredients to the large bowl and mix on low speed until combined. Add ¼ cup of the sprinkles and mix on low until combined.
  • Pour remaining ¼ cup + 2 Tablespoons of sprinkles onto a plate. Using a medium-sized cookie scoop (2 Tablespoons), scoop out balls of cookie dough. Roll balls in your hands to make them smooth then roll them in the plate of sprinkles. Make sure the balls are evenly coated in sprinkles.
  • Place sprinkle-coated dough balls on a plate and cover with plastic wrap. Refrigerate 2 hours or overnight.
  • When ready to bake, preheat oven to 350°F. Place refrigerated cookies on sheet pans lined with parchment paper, spaced 2 inches apart. Bake about 12-16 minutes or until edges of cookies are set (slightly firm) but centres are soft and under baked. Cookies should have spread and be quite pale in colour with little or no browning visible (bottoms may be lightly browned). Let cookies cool on the pans for 5 minutes, then remove to cool completely on wire racks.

Notes

  • Butter – you can use salted butter here if you don’t have unsalted
  • Baking time – the original recipe said to bake 8-10 minutes, but mine took 16 minutes. So check on your cookies early and watch them carefully. Checking the edges for firmness/being set was the best way for me to tell if they were done.
  • Sprinkles – you can get away with 1/2 cup of sprinkles (1/4 cup for rolling) if you just roll the top half of the dough balls in sprinkles and leave the bottom sprinkle free.

Small Batch Blueberry Lemon Pie Bars

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Pi day is upon us (March 14)! Which means pies must be made and eaten. Sometimes a whole pie is a bit much. Especially during a global pandemic. But this is no reason not to celebrate. Make these delicious blueberry lemon pie bars. This recipe is a small batch made in a loaf pan, so it’s just the right size for you and a few lucky friends. Or just you.

Check out my other small batch recipes here:

Small Batch Chocolate Cake

Small Batch Cheesecake

This recipe was adapted from Joy the Baker’s Cherry Pie Bars.

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Small Batch Blueberry Lemon Pie Bars

Made in a loaf pan, this small batch recipe features a buttery, soft crust and a gooey lemon filling, generously studded with blueberries and topped with a crumble.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: bars, blueberry, lemon, Oats, Pie, pie bars, Squares

Ingredients

Crust / Topping

  • 6 Tablespoons (85 g) butter, room temperature
  • ¼ cup + 2 Tablespoons (38 g) icing sugar
  • ⅛ teaspoon salt
  • ½ teaspoon lemon zest
  • 2 Tablespoons rolled oats

Filling

  • 1 large egg
  • ¼ cup + 2 Tablespoons granulated sugar
  • 3 Tablespoons (23 g) all-purpose flour
  • ¼ cup sour cream or Greek yogurt
  • 1 Tablespoon lemon juice
  • ⅛ teaspoon salt
  • ¾ cup fresh or frozen blueberries

Instructions

Crust / Topping

  • Preheat oven to 350°F and line a loaf pan with a strip of parchment paper that hangs over the edges. Grease the paper and the exposed edges of the loaf pan with cooking spray or butter.
  • In a small bowl, combine the butter, icing sugar, flour, salt, and lemon zest. Mix together using your fingers until you have a shaggy dough with big clumps of butter. The flour won't be mixed in completely either. Remove ⅓ cup of this mixture and place in another small bowl with the rolled oats and mix them together to create the crumble topping. Set aside.
  • Continue to mix the remaining dough for the crust with your hands or a spoon until a soft, homogeneous dough forms. Dump the dough into the prepared pan. Rub your hands with flour, then press the dough into an even layer to the edges of the pan. Sprinkle a little more flour on your hands or on the top of the dough if the it is very sticky.
  • Bake the crust for 12-15 minutes or until edges begin to brown. Meanwhile, prepare filling.

Filling

  • In a small bowl (you can use the same one that you prepared the crust in), whisk together the egg, sugar, flour, sour cream or yogurt, lemon juice, and salt until mixture is smooth.
  • Once crust is cooked, sprinkle the top evenly with the blueberries. Pour the filling mixture over the top, making sure it is evenly spread and that the blueberries are evenly distributed. Sprinkle the crumble topping mixture over the top and bake for 25-30 minutes. It should look set when you gently shake the pan. There might be a little jiggle in the centre but not much.
  • Let cool for at least an hour before slicing. Serve cool or room temperature. Store in the refrigerator.

Double Chocolate Espresso Cookies

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Could this be the most delicious cookie I have ever tasted? Quite possibly. They are incredibly rich and chocolatey with slightly crisp edges and soft, chewy centres. The espresso is very subtle, it acts to bring out the chocolate flavour more than impart it’s own flavour. All hail Sarah Kieffer, creator of this recipe in her new book, 100 Cookies. She uses Dutch-processed cocoa powder, so feel free to use that, however if you would like your cookies to be as dark and gorgeous as mine, get your hands on some BLACK cocoa powder. I used the brand Cote D’Azur, which can be found here. Other brands of black cocoa can be purchased here and here or from King Arthur Flour if you’re in the US.

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Double Chocolate Espresso Cookies

Decadent, rich, soft, and chewy – these cookies are intensely chocolate with a hint of espresso.
Prep Time20 minutes
Cook Time12 minutes
Cooling10 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Coffee, Cookies, Espresso
Servings: 20 cookies
Author: adapted from 100 Cookies by Sarah Kieffer

Ingredients

  • 1½ cups (213 g) all-purpose flour
  • ½ cup (50 g) black cocoa powder* (or Dutch-process cocoa powder)
  • 2 teaspoons finely ground coffee, espresso, or instant coffee
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 14 Tablespoons (198 g) unsalted butter*, room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 Tablespoon real vanilla extract
  • ¾ teaspoon salt
  • 1 large egg plus 1 large yolk
  • 5 ounces (142 g / 1 cup) dark or semi-sweet chocolate, chopped into small chunks

Instructions

  • Preheat oven to 350°F. Line a couple sheet pans with parchment paper or silicone baking mats.
  • In a small bowl, whisk together the flour, cocoa, ground espresso, baking powder, and baking soda. Set aside.
  • Cut up 4 tablespoons (57 g) of the butter into small chunks and place in a large bowl. Place the remaining 10 tablespoons (142 g) of butter in a medium to large skillet or pot, preferably a light coloured one. Cook the butter over medium heat, stirring with a rubber spatula and swirling the pot often. The butter will foam as it cooks and then brown bits will start to form on the bottom of the pan. Scrape these brown bits from the bottom of the pan with your spatula as the butter cooks. It should begin to smell nutty. Once the butter looks golden brown and the brown bits are a deep golden brown, remove from the heat and pour into the large bowl with the remaining butter in it, scraping all of the brown bits into the bowl with the butter.
  • Stir until all the butter is melted. Stir in the granulated sugar, brown sugar, salt, and vanilla with a rubber spatula. Mix until combined. Whisk in the egg and the yolk until mixture is smooth and glossy, about 45 seconds. Let the batter sit for 2-3 minutes. Whisk again for 45 seconds.
  • Pour the flour mixture into the large bowl and mix with a spatula until combined and no flour remains visible. Add the chopped chocolate and stir to combine. You can also use your hands to knead the chocolate in.
  • Using a cookie scoop (2-3 Tablespoon in size – mine was 2½), scoop dough into round balls and place on prepared pans. You can fit 6-8 cookies on large sheet pans. Bake one pan at a time in the middle of the oven for the best results. Bake for 10-12 minutes or until cookies look puffed in the center and the edges are set. They should be quite soft and underdone, with slightly firmer edges. Let cool for 10 minutes on the sheet pan, then remove to cool on a wire rack.
  • Balls of cookie dough can be covered with plastic wrap and refrigerated for up to 48 hours before being baked. This may help develop the flavour (although I did not notice a difference) and can be a handy make-ahead option. Add a minute or two to baking time if refrigerating.

Notes

  • Black Cocoa Powder can be found in specialty shops and online. It is super dark and rich alkalized cocoa powder. It can be substituted with normal Dutch-processed cocoa powder, which is what Sarah Kieffer’s original recipe calls for.
  • Black Cocoa weight vs. volume – 50 g of black cocoa was less than 1/2 cup. Kieffer’s recipe calls for 50 g or 1/2 cup Dutch-processed, so I included these amounts. Do not worry though, if you use black cocoa, either amount will work. I made it with both 50 g of black cocoa and 1/2 cup, both  turned out great and I did not notice a difference.
    • You can also use half black cocoa and half Dutch-process. Black cocoa just helps to give the cookies a really dark colour, like an Oreo!
  •  Butter – I have made these with both unsalted and salted butter and did not notice a difference, so use what you have on hand.

Healthy Rye Coffee Cake Muffins with Berries

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These muffins are adapted from the cookbook, Better Baking, by Genevieve Ko. The book features recipes made with natural sweeteners and a variety of wholesome ingredients like rye flour, ancient grains, and nuts. I love the concept of creating healthier baked goods that do not sacrifice flavour – especially for muffins, which I usually prefer to be healthy snacks over decadent, sugary treats. These muffins are best made with rye flour, however you can substitute whole wheat flour if you’d like. There is just enough sweetness to enhance the flavour but they do not taste sweet. The crunchy walnut cinnamon sugar topping is reminiscent of a coffee cake – but a healthy one!

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Healthy Rye Coffee Cake Muffins with Berries

Muffins inspired by the crunchy streusel top of coffee cake, but healthy. Not overly sweet, made with rye flour and sweetened with maple syrup. They don't have any butter or oil, just sour cream!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: healthy, healthyish, Muffins, rye, strawberries, Walnuts
Servings: 12 muffins
Author: adapted from Better Baking

Ingredients

  • 1 cup rye flour (can use whole wheat instead)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup full fat sour cream or higher fat yogurt (10%), room temperature
  • 2 large eggs, room temperature
  • ¾ cup maple syrup
  • 1 cup strawberries, diced (thawed if frozen) or blueberries (NOT thawed if frozen)

Crunchy Topping

  • ¾ cup walnuts, chopped
  • 2 Tablespoons coarse sugar, like raw or turbinado (brown or white sugar will work too)
  • ¼ teaspoon cinnamon

Instructions

  • Preheat oven to 400°F and generously grease a muffin tin with cooking spray or butter. You can use muffin tin liners but the muffin edges won't be as crisp and brown.
  • Whisk together the rye flour, all-purpose flour, baking soda, salt, and cinnamon in a large bowl. In a medium bowl, whisk the eggs until smooth and frothy. Add the sour cream and maple syrup and whisk until smooth.
  • Add the berries to the flour mixture, folding them in to coat with flour. Pour the wet ingredients into the flour mixture. Fold together until no flour remains visible.
  • Divide the batter evenly in the prepared muffin cups. The batter should fill all 12 cups. Sprinkle the tops with the walnuts. Mix together the coarse sugar and ¼ teaspoon cinnamon in a small bowl. Sprinkle the tops of muffins with the cinnamon sugar mixture.
  • Bake for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 10 minutes before removing the muffins with a knife. Cool muffins on the wire rack.

Notes

  • Because there is no oil or butter in this recipe, it’s important to use full fat sour cream

Small Batch Moist Chocolate Cake with Chocolate Sour Cream Glaze (The Best Chocolate Cake Ever!)

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This is it. The most MOIST, rich, chocolatey, yet light chocolate cake ever! In my books it is the BEST chocolate cake ever. I love that it is a simple one-layer cake. It appears humble, but it packs the most delicious coffee-enhanced chocolate flavour. The glaze is so easy to make, but it is way more delicious and less sugary than buttercream icings often found on cakes. I’ve adapted it to be a small cake, made in a loaf pan (or 6 inch cake pan), which makes 4 generous slices. Perfect for one person who may or may not want to share with up to 3 other chocoholics. Adapted from this big bundt from Joy the Baker.

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Small Batch Moist Chocolate Cake with Chocolate Sour Cream Glaze

Meet your new favourite chocolate cake. This moist and decadent cake is topped with a glossy, rich chocolate glaze with hints of coffee. Made in a loaf pan or a 6 inch cake pan, this is a perfect little cake that serves 4 generously.
Prep Time20 minutes
Cook Time45 minutes
Glaze10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, chocolate cake, Coffee, moist, small batch, sour cream
Servings: 4 slices
Author: adapted from Joy the Baker

Ingredients

  • ⅓ cup brewed coffee, hot
  • 3 Tablespoons cocoa powder, preferably Dutch-processed*
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 1 egg yolk
  • ⅓ cup buttermilk (or buttermilk substitute* see notes)
  • ¼ cup + 1 teaspoon neutral oil (canola, avocado, vegetable)
  • ½ teaspoon real vanilla extract
  • ⅔ cup all-purpose flour

Chocolate Sour Cream Glaze

  • 1½ ounces (3 Tbsp / 43g) dark, semi-sweet or unsweetened chocolate, chopped small
  • 3 Tablespoons (43g) butter
  • ½ cup icing sugar
  • 2 Tablespoons sour cream, room temperature
  • 1 Tablespoon brewed coffee
  • pinch of salt

Instructions

  • Preheat oven to 350°F. Generously grease a loaf pan. You can either flour it by adding a couple tablespoons of flour to the greased pan, tapping it around to coat the greased pan (discard excess flour from pan), OR you can line the bottom of the pan with a rectangle of parchment paper and grease it. This will help ensure the cake does not stick to the pan.
  • Put cocoa powder in a small bowl, then pour hot coffee over the top. Whisk to dissolve. Set aside to cool to room temperature. Make sure you have another 1 Tablespoon of brewed coffee set aside for the glaze.
  • In a large bowl, add the sugar, salt, baking soda, and egg yolk and mix on low with an electric mixer for one minute until combined. Add the buttermilk, oil, and vanilla and mix on low for another minute until combined.
  • Add the flour and mix on medium speed for two minutes. Add the cooled cocoa mixture and mix on medium speed for another two minutes. Pour the batter into the prepared loaf pan. Bake for 45 minutes in preheated oven or until a cake tester/toothpick comes out clean.
  • Let cake cool for at least 20 minutes in the pan, then turn it out onto a cooling rack to cool completely before topping with glaze.

Chocolate Sour Cream Glaze

  • When cake is cool, place chopped chocolate and butter in a small bowl and microwave for 30 second intervals mixing after each until melted and smooth. Make sure you don't microwave more than necessary to prevent the chocolate from seizing.
  • Once smooth and melted, add ¼ cup of the icing sugar and whisk to combine. Add the sour cream and whisk. Add the last ¼ cup of icing sugar and whisk until smooth and thick. Add the coffee and whisk. The glaze should become really smooth and glossy.
  • Spread the glaze over the top of the cooled cake. If desired, garnish with fresh berries, shaved chocolate, or sprinkles. Cut into 4 slices and serve. Can be kept at room temperature for the day, but refrigerate if leaving overnight.

Notes

  • Dutch Processed Cocoa powder: If you only have regular cocoa powder, you can use it instead of dutch processed, but your cake might be a lighter colour and a little less chocolatey.
  • Buttermilk substitute: Put 1 teaspoon of white vinegar or lemon juice in the bottom of a liquid measuring cup. Fill up to ⅓ cup line with milk. Let sit for 5 minutes while milk curdles. Use as your would buttermilk.

Small Batch Cheesecake with Berry Compote for Valentine’s Day

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I LOVE cheesecake but most recipes are quite huge and require a crowd to share it with. Since crowds are not encouraged these days, I’ve developed a recipe for a small batch cheesecake. It’s made in a loaf pan and only uses ONE BLOCK of cream cheese! It makes four good-sized slices of cheesecake so it’s perfect for Valentine’s day – no shame in eating the whole thing yourself if you’re single, but also great for sharing with someone special. You can choose your flavour of crumb crust, as well as your toppings so customize it to your liking. I made an Oreo crust and topped with strawberry compote and fresh raspberries and it was absolutely delicious! This recipe was adapted from The Book on Pie by Erin Jeanne McDowell (a wonderful resource for creative crusts and pie fillings).

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Small Batch Cheesecake with Berries

Classic cheesecake with your choice of flavour for the crumb crust and topped with berry compote. Made with just one brick of cream cheese and baked in a loaf pan for a perfectly decadent dessert for 2-4 people!
Prep Time20 minutes
Cook Time45 minutes
Cooling Time6 hours
Total Time7 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Berries, cheesecake, Oreo, small batch
Servings: 4 slices
Author: nattycakes

Equipment

  • Food processor (electric/stand mixer OK too)
  • Loaf pan

Ingredients

Crumb Crust

  • ¾ cup (90g) cookie or cracker crumbs (Oreo baking crumbs, graham cracker crumbs, see notes for more*)
  • ¼ teaspoon salt
  • 2 Tablespoons melted unsalted butter

Cheesecake

  • 1 brick (250g) Philadelphia original cream cheese, ROOM TEMPERATURE*
  • ½ cup granulated sugar
  • grated zest of ½ lemon, lime, or orange
  • 1½ teaspoon fresh lemon, lime, or orange juice
  • 2 large eggs, room temperature*
  • 1 teaspoon real vanilla extract
  • 2 Tablespoons heavy cream*
  • ¼ teaspoon salt

Berry Compote

  • 1 cup frozen berries (I used strawberries), thawed
  • 2 Tablespoons granulated sugar
  • grated zest of ½ lemon, lime, or orange (optional)
  • 1 teaspoon fresh lemon, lime, or orange juice (optional)

Fresh Berries for topping (optional)

Instructions

Crumb Crust

  • Preheat oven to 350°F. Line a loaf pan with a sheet of parchment paper, like a sling going up the long sides. You can grease the bottom of the pan first and the exposed sides to help the parchment stay in place. Make sure your parchment is long and can be folded over the sides of the pan so that it doesn't fall into the filling while baking later on.
  • In a small bowl, combine the cookie crumbs and salt. Add the melted butter and mix until combined. The crumbs should hold together in clumps when you press them together between your fingers. If they don't and mixture seems dry, add ½-1 Tablespoon more of melted butter.
  • Pour the crumb mixture into the prepared pan and press it in evenly and firmly. You can use your hands or even the bottom of a measuring cup to press in the crust.
  • Bake for 10 minutes. Let cool completely.

Cheesecake

  • Preheat oven to 325°F. Place a roasting pan or another empty loaf pan in the oven on the rack below where the cheesecake will bake. Put a kettle on to boil.
  • If you have a food processor, pulse together the room temperature cream cheese, sugar, citrus juice and zest until combined. Add the eggs, one at a time, pulsing after each and scraping the bowl well after combined. Add the vanilla, cream, and salt. Process to combine. Scrape the bowl and pulse a couple more times until smooth. Don't over mix, but make sure the mixture is smooth.
    If you only have an electric mixer, combine the cream cheese, sugar, citrus juice and zest and mix on low. Add the eggs, one at a time, mixing on low after each addition. Scrape the bowl well and add the vanilla, cream, and salt. Mix on low until combined and mixture is smooth.
  • Pour mixture into the cooled crust. Fill the empty pan in the oven half full with boiling water from the kettle. This helps prevent the top of your cheesecake from cracking (see notes*). Bake in preheated oven until cheesecake is set on the edges and slightly jiggly in the centre, about 45 minutes.
  • Leave the cheesecake in the oven, but crack the oven door open and let cool in the oven for 1 hour. Remove cheesecake from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, or overnight. This gradual cooling is important to prevent the top of the cheesecake from cracking.

Berry Compote

  • Put the thawed frozen berries in a small saucepan with the sugar, citrus juice and zest (if using). Cook over medium-low heat, stirring occasionally and mashing the fruit with the back of a spoon to break up large pieces. Cook for about 10-15 minutes until slightly thickened. If you prefer a smoother consistency, mash it more or blend until it reaches your desired consistency. Let cool. Store in the fridge until ready to use.

Notes

  •  Crumb Crust – I used Oreo baking crumbs, but you can use pretty much any cookie or cracker crumb you want for the crust. Graham cracker crumbs or Ginger cookie crumbs both would work well too. If you only have whole crackers or cookies, use a food processor to break up into a fine-medium crumb, being careful not to over-process and make a powder.
  • ROOM TEMPERATURE CREAM CHEESE IS CRUCIAL!!! Take out your cream cheese and cut it into cubes and set it somewhere warm in your kitchen (not on a cold stone counter top). Let soften to room temperature for a couple hours.
  • Room temperature EGGS are also helpful, so take out your eggs at the same time as the cream cheese
  • Heavy Cream – My guess is that you could substitute this for a lighter cream or milk, and most likely sour cream but I cannot guarantee this since I haven’t tried it. I’ve made numerous cheesecakes with sour cream though, so I’d be most confident in that substitute if you don’t have heavy cream on hand.
  • Preventing Cracks in the top of your cheesecake
    • A water bath (pan of boiling water placed on rack below cheesecake during baking) helps prevent the cheesecake from developing cracks in the top.
    • I have tried this with and without a water bath. I had a tiny crack with the water bath, and larger cracks without the bath however the cracks were not significant and did not bother me. Especially when topping with berry compote or fresh berries, the cracks were not noticeable. So if you miss the water bath step, it’s not a big deal – it will still taste perfect just won’t look as pretty.
    • GRADUAL COOLING – letting cheesecake cool in the oven for at least an hour, then at room temperature before cooling in the refrigerator is important to prevent cracking.

Sweet + Salty Rice Krispie Squares

by

Sweet, salty, gooey, crunchy – these squares tick all the boxes! Nutty brown butter Rice Krispie squares (adapted from my original recipe here) loaded with pretzels, peanuts, and chocolate make a very satisfying combination. These are inspired by a recipe from Edd Kimber’s new cookbook, One Tin Bakes. Every recipe in the book is made in a simple 9×13 pan. I love the concept of keeping it simple with minimal equipment. I hope you enjoy these sweet and salty treats as much as I did!

Print Recipe

Sweet & Salty Rice Krispie Squares

Brown butter rice krispie squares with pretzels, chocolate, and peanuts mixed in. They're the perfect combination of sweet, salty, gooey, and crunchy!
Prep Time5 minutes
Cook Time5 minutes
Cooling2 hours
Total Time2 hours 10 minutes
Course: Dessert, Snack
Cuisine: American, British
Keyword: Chocolate, Marshmallow, Peanuts, Pretzel, Rice Krispie, Squares
Servings: 9 squares
Author: adapted from One Tin Bakes by Edd Kimber

Equipment

  • 8 or 9 inch square pan

Ingredients

  • ½ cup (4oz, 114g) unsalted butter, cubed
  • 6 cups (300g) mini marshmallows
  • ¼ teaspoon salt
  • 6 cups Rice Krispie cereal
  • 1 cup pretzels (mini twists), plus more for topping
  • ⅓ cup salted peanuts, plus more for topping
  • ⅔ cup (4oz) chocolate chips or chunks, milk or dark, plus more for topping
  • 3 Tablespoons cacao nibs (optional – can sub for more chocolate)

Instructions

  • Grease an 8 or 9 inch square pan with butter or cooking spray. You can also line it with parchment paper and then grease it to make it a little easier to remove squares.
  • In a large bowl, combine the Rice Krispie cereal, pretzels, peanuts, chocolate, and cacao nibs (if using). Mix until combined and set aside.
  • In a large pot over medium heat, melt the cubed butter. Allow it to sizzle and cook, stirring occasionally with a spatula. Once the butter foams and brown flecks begin to form on the bottom of the pan, turn the heat to low and add the salt.
  • Add the marshmallows and stir until they are melted and mixture is smooth. Turn off the heat and immediately add the Rice Krispie mixture. Stir quickly to combine. Pour into prepared pan. Firmly press the mixture in with the spatula or your hands.
  • Add a few extra pretzels, peanuts, chocolate, and cacao nibs to the top and press in so that they stick. Let cool completely then cut into squares.

Notes

  • I prefer mini marshmallows because they melt faster due to their small size, but full sized marshmallows are fine too.
  • For more tips on browning butter, visit Sally’s Baking Addiction
  • Feel free to mix up the sweet + salty mix-ins with your favourite nuts or treats