Louisa’s Cake

Louisa's Cake

I stumbled upon this classic Italian dessert recipe while perusing through the Huffington Post. My mom’s name was Louise and more often than not was called Louisa by her family and close friends; hence the pull for me to read on.

I can’t describe this cake any better than the Huffington Post, “It’s airy and light, but not without integrity: ricotta, eggs and plenty of butter give it richness, grated apple lends heft, and lemon zest rescues it from being at all bland.”

This cake is truly wonderful.

  • 9 tbsp Butter (at room temperature)
  • 1 cup Sugar (+ 2 tbsp)
  • 3 large eggs (at room temperture)
  • 1 1/4 cups All purpose flour
  • 1 pinch Salt
  • 1 cup whole milk ricotta
  • zest of one lemon
  • 1 tbsp Baking powder
  • 1 large apple (grated)
  • Confectioners sugar (for serving )
  1. Pre-heat the oven to 400. Butter and flour a 9 or 10-inch spring form pan. If you don’t have a spring form pan, prep a 9″ round cake pan. 

    Cream the butter and sugar in a standing mixer until light and fluffy.  

    Add the eggs one at a time beating well after each addition.  

    Stir in the flour, salt and baking power, gently mixing until you don’t see any dry ingredients.  

    Stir in the lemon zest, ricotta and grated apple.  

    Pour batter into prepared pan and bake for 25 – 30 minutes or until the cake is golden brown and the sides start to just pull away from the pan.  Cool on a wire rack for 10 minutes.  Turn cake out and cool competely.  

    Sift powder sugar over top and serve.

    This cake pairs beautifully with fresh berries and whipped cream or lemon curd.

Tres Leches Cake

Tres Leches Cake

Tres Leches Cake

Decadent, dreamy, luxurious. Need I say more?!

  • 1 Cup All purpose flour
  • 1-1/2 t Baking powder
  • 1/4 t Salt
  • 5 Whole Eggs
  • 1 Cup Granulated sugar (Divided)
  • 1 t pure vanilla extract
  • 1/3 Cup whole milk
  • 1 12 ounce can Evaporated Milk
  • 2 14 ounce cans Sweetened Condensed Milk
  • 3 Cups heavy cream (Separated )
  • 1 T Confectioners sugar
  • 1/2 t pure vanilla extract
  1. Preheat oven to 350 degrees. Grease a 9x 13 inch pan with non- stick spray.

    Combine flour, baking powder, and salt in a large bowl. Separate eggs

    Beat egg yolks with 3/4 cup of sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Por egg mixture over the dry ingredients and gently stir until combined.

    Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

    Gently fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

    Bake for 35 to 40 minutes. Do not open the oven during baking, look though the glass door and watch for the edges of the cake to pull from the pan.

    After removing the cake from the oven you can leave it in the pan or turn out onto a rimmed platter. Pierce the cake all over.

    For the cream mixture:

    In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Blend on high speed for 45 seconds.

    Separate 1-1/2 cups of the cream mixture, cover and refrigerate until ready to serve the cake.

    Slowly and carefully pour the remaining cream over the warm cake. Cool to room temperature. Cover and refrigerate at least 4 hours or overnight.

    When ready to serve, beat one cup of heavy cream until soft peaks form. Add the confectioners sugar and 1/4 t of vanilla. Spread the whipped cream over the chilled cake. Serve with the reserved chilled milk sauce.

The Perfect White Layer Cake

I ran across this white cake recipe while searching for the perfect cake to bake for my beautiful granddaughter’s first birthday. I wanted a cake that wasn’t too heavy or too sweet.   This cake is moist, delicious and relatively easy to make.

Two very important steps for a perfect cake are:

1.  all ingredients must be at room temp

2. DO NOT open the oven door during baking.  Your cake will fall!! I speak from experience.  Wait until the baking time is done and the edges of the cake just start to pull away from the pan.

I frosted the cake with the perfect crusting butter cream frosting to get the beautiful look of this “rose cake”.  Thanks to “I Am a Baker ” for the inspiration.

This will be my go to White Cake recipe!


The Perfect White Layer Cake

This cake is moist, tender and delicious! A definite keeper!

  • 2 1/4 C. cake flour ((9 ounces))
  • 1 C Whole milk (at room temperature)
  • 6 large egg whites (3/4 C. at room temperature )
  • 2 1/2 t. Vanilla extract
  • 1 3/4 C granulated sugar (12 1/4 ounces)
  • 4 t. baking powder
  • 1 t table salt
  • 12 T. unsalted butter ((1 1/2 sticks, softened but still cool ) )
  1. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

    Pour milk, egg whites, and vanilla extract into bowl and whisk until blended. Combine cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating
    at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture
    and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
    Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely before frosting, about 1 1/2 hours.

Shortbread Cookies

I love the simplicity of a buttery shortbread cookie.  They’re great at mid-day with a cup of coffee or hot tea.  Using a really good quality butter and fresh ingredients will yield the best cookies.

Shortbread Cookies

  • 3/4 pound unsalted butter (at room temperature)
  • 1 cup Granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon table salt
  • 6 to 7 ounces very good semisweet chocolate (optional)
  1. Preheat the oven to 350 degrees F.

    In the bowl of an electric mixer fitted with a paddle attachment,mix together the butter and 1 cup of the sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt,then ad them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with the flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

    Roll the dough 1/2 inch thick and press into your cookie mold or cut into your desired shape. Bake for 20 to 25 minutes, until the edges begin to brown. If using a shortbread mold pan, let cool 8 minutes, flip, remove the pan and cut where indicated.

    Optional: Melt the chocolate in the top of a double boiler. Carefully, dip the back of the cookie in the chocolate, letting all the excess drip back into the bowl, place chocolate side up on a parchment lined sheet until chocolate is set.

The Perfect Crusting Buttercream Frosting

When researching cake ideas for my grand daughters first birthday I came across this recipe.  It is the “perfect crusting” frosting needed to decorate a birthday cake AND it tastes wonderful!

The Perfect Crusting Buttercream Frosting

This quick and easy frosting recipe is perfect for piping decorations onto your favorite cakes. AND, most importantly, it’s delicious!

  • 2 lb powder sugar
  • 1/2 C. unsalted butter (room temperature)
  • 1/2 C. Crisco shortening (room temperature)
  • 2 t. Vanilla extract
  • 1/2 – 3/4 C Whole milk
  1. Place room temp. butter and shortening in mixer. Add powdered sugar, vanilla and 1/2 cup milk. Turn mixer on low speed and mix until all ingredients are incorporated. Turn mixer up to med-high and mix for 2-4 minutes.