Sweet Baked Life

my sweet journey through life…

Leave a comment

Pink Grapefruit Layer Cake

Fruit kissed by the sun welcomes this light and luscious Pink Grapefruit Layer Cake.

Citrus growing in the garden.

Smell the scent of the fragrant flowers.

Lemons, limes, oranges and grapefruits.

So much fruit adorn the branches.

Bending gently as ripened, too heavy fruit falls to the ground.

Citrus is the inspiration for summer.

Refreshing as the sweet and tart fruit squirts into your mouth.

The sun has kissed these kindly.

And the soil has spurted their growth.

The citrus is delicate. The oil is light.

Brought together makes a wonderful combination.

Light and refreshing cake.

New and intriguing flavor.


As summer comes to an end.

Drench yourself in the sunny flavors of citrus.

Stimulate your senses.

Soft pink. Pale yellow.

A beautiful dessert worth remembering.



For the Cake:
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla Greek yogurt
2/3 cup Algee oil*
1/2 cup freshly squeezed pink grapefruit juice
2 tablespoons pink grapefruit zest

For the Frosting:
1 cup (2 sticks) unsalted butter, softened
1 lb. (about 4 cups) confectioners’ sugar
2-4 tablespions freshly squeezed pink grapefruit juice
2 tablespoons heavy cream
2-3 drops red food coloring


Heat your oven to 350 degrees. Prepare three 8-inch round cake pans with non-stick cooking spray, line with parchment paper, then sprayed again, and set aside.

in a large bowl of a stand mixer with the paddle attachment, beat the sugar and eggs for about 5 minutes until light yellow and thick.

In a separate large bowl add the flor, baking soda, baking powder and salt. Whisk until combined. And, to a medium bowl add the yogurt, oil, grapefruit juice and grapefruit zest and mix until well blended.

With the mixer on low speed, add 1/3 of the flour mixture and 1/3 of the wet ingredients and mix until just combined. Repeat twice. Do not over mix.

Divide the batter into the prepared pans. Bake for 20-25 minutes; until golden brown and a toothpick inserted into the middle comes out clean. Cool for 10 minutes on a wire rack, then remove cakes from pans and let cool completely.

When the cake is cool, make the frosting. In a large bowl of a stand mixer with the paddle attachment, whip the butter on high-speed for about 5 minutes – until light and fluffy. Tune the mixer to low-speed and add the confectioners sugar, grapefruit juice, heavy cream, and the red food coloring (one drop at a time until you get the color you prefer). Turn up the speed to medium-high and beat until fluffy, about 5 minutes.

To assemble the cake, put the first cake on stand or plate, add 1/4 of the frosting, top with the second cake, 1/4 of the frosting, then the third cake, and top with 1/4 of the frosting. Use the remaining frosting for the sides and smooth with an offset spatula.

Slice. Serve. Enjoy!




* I won a bottle of Algee Oil from Raley’s, thanks!

{cake inspired by BHG}



Cold Chocolate Fudge Cake

Decadent, dark and darn delicious, this Cold Chocolate Fudge Cake is like a big, thick brownie frosted with chocolate ganache!

Cold Chocolate Fudge Cake | Sweet Baked Life

Did I say divine? Well, I should have!

Because this cake is all that and out-of-this-world I-N-C-R-E-D-I-B-L-E!!!!

For some reason, I seem to be on a chocolate kick these days! Not really sure why as I usually mix things up a bit. Must be the chocolate that runs deep in my veins. You see, I have always loved chocolate, ever since I was a little girl. Forget eating dinner; I was not hungry for that! But when it was time for dessert, well for some reason I miraculously was ready to partake!

One of my best memories of chocolate includes going to our local ice cream store and ordering my favorite – mint chocolate chip ice cream dipped in rich, chocolate that instantly hardened. Ah, yes, I am still in-love with that chocolate sauce that hardens to silky perfection as proven by the fact that I learned how to make it here.

My chocolate obsession is also evident by my recent posts which include these scrumptious Skillet Cocoa Brownies and this fabulous Chocolate Malt Layer Cake. Both were darn delicious, but nothing really prepared my taste buds for this sinfully good, Cold Chocolate Fudge Cake.

Cold Chocolate Fudge Cake

I instantly fell in love after taking my very first bite of this cold cake! You start by making a brownie-like cake layer then top it off with thick, glimmering chocolate frosting! The moist, dense cake texture combined with the silky frosting — ah, don’t think I need to say  more!

So chocolate lovers, get swept away into the best chocolate dream you could ever imagine and you’ll have pure, sweet chocolate pumping throughout your body in no time!

And guess what? Even my family loved this cake! Yes, my two very picky guys said it was really good; rich, but good. In my book, that’s a compliment. Yeah, hard to believe that these guys turn down most of my sweets — my office friends thank me again and again, as they are ever so happy to gobble up the unwanted “leftovers”!!!

I sliced large pieces of this cake when I took the photos, however my hubby proceeded to let me know, that you really only need a small piece of this dense chocolaty goodness. A little chocolate love goes a long way! Well, I personally could not stop eating it — right out of the pan in the fridge, I might add!!! Cold and oh so good!

Cold Chocolate Fudge Cake | Sweet Baked Life

Cold Chocolate Fudge Cake

For the cake:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream

For the frosting:
1 cup heavy cream
1 cup milk chocolate chips
1/2 cup confectioners sugar
1/3 cup unsweetened cocoa powder

Heat your oven to 350 degrees. Prepare a 10×8-inch or 10×10-inch baking dish with non-stick spray and set aside.

In a medium bowl, add the cocoa powder, flour, baking powder and salt. Whisk until combined.

In a large bowl of an electric mixer with the paddle attachment, add the butter and sugar and beat until light and fluffy (about 2 minutes). Add the eggs, one at a time, beating to incorporate. Then add the vanilla and blend until well incorporated. On low-speed, slowly add and mix well after each addition, 1/2 of the dry ingredients, sour cream, then the last 1/2 of the dry ingredients. Note, the batter will be thick.

Scoop the batter into the prepared dish and spread the top evenly with a spatula. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean, with moist crumbs. Let the cake cool to room temperature on a rack

When your cake is cool, add the chocolate chips to a medium-sized glass bowl. Heat the cream in a small pan over low heat on your stove. Once steaming (note, do not let come to a boil), pour over chocolate chips. Let sit for 5 minutes, or until all the chocolate is melted, then whisk to fully incorporate the chocolate and cream. Add the sugar and cocoa and whisk until smooth. Using a spatula spread the frosting over the cake. Put the cake in the refrigerator for about 2 hours or overnight. Slice with a sharp knife and serve cold. Store cake in refrigerator.

Cold Chocolate Fudge Cake | Sweet Baked Life

This Cold Chocolate Fudge Cake is the perfect snacking cake! Be warned, a little bit can go a long way!



{recipe adapted from The View from Great Island}


Chocolate Malt Layer Cake

If you love chocolate malt shakes, then you’re going to love this Chocolate Malt Layer Cake. It’s rich, thick and reminiscent of that classic shake only it’s reimagined as an incredible baked treat!

Chocolate Malt Later Cake | Sweet Baked Life

The soft sweet layers of dark chocolate cake engulfed with smooth, chocolate malty frosting will have you smacking your lips over and over again! And you too, may instantly become a fan of this cake – just like me! You see, for quite some time, I had been wanting to make a sweet treat that combined chocolate and malt – and that’s where this fabulous Chocolate Malt Layer Cake comes into the picture.

A couple of weeks ago, when I asked my kid what type of cake he wanted for his birthday, he quickly answered that he wanted a Fudge Cake from our local Raley’s grocery store. Can you imagine that, my own kid would rather have store-bought cake over one that I would lovingly make? Go figure!

But the only thing that was on my mind was creating something tempting with malt! I was defiantly on a mission to make a treat with this amazing flavor — I just had to figure out how to accomplish this feat without the “boys” knowing!

Since my son was having a pool party the day after his “real” birthday, I told him that I would be more than happy to make a cake or other treat of his choice for his friends and he could have the store-bought (bite tongue now!) cake when he celebrated with the family.

And I made it clear, that there was no way I was going to buy two cakes (I was already cringing that I had to buy one)! By now, my strong malt vibes were being sent to him telepathically! Malt…chocolate…malt…chocolate…


After a few days, he looked at me with his big brown eyes, and reluctantly opted for me to make something for his “real” birthday and that he wanted his favorite Fudge Cake to celebrate with his friends (much to my chagrin).

Anyway, with my mind filled with visions of malt, it was the perfect time to spring my idea on my picky eater. And to my surprise, he actually agreed to a chocolate layer cake with chocolate malt buttercream frosting. As well, he even asked if we could crush some Whopper’s candy to put on the top! Must have been those strong signals I was sending him!!

It’s funny too, he usually states that my cakes are too sweet, especially the frosting! Yep, you heard me right, my cake sweeter than a store-bought cake? Well, I don’t think so!

This recipe is super easy to make. You start with a standard dark chocolate layer cake. I actually used a boxed cake mix and changed it up by using milk and butter — this really gives the cake a fluffy texture. And the frosting was just as simple. I just added cocoa powder and malted milk powder to my basic buttercream recipe — this literally takes less than 3 minutes to whip up!

And voila, the outcome was an instant chocolate malt shake disguised as a cake! And my son gave it huge praises!

Chocolate Malt Layer Cake | Sweet Baked Life

Chocolate Malt Layer Cake

1 package Pillsbury Devils’ Food Chocolate Cake Mix
1/2 cup milk
1/2 cup water
1/2 cup unsalted butter, melted
3 large eggs

2 sticks (1 cup) unsalted butter, softened
3/4 cup malted milk powder
3/4 cup unsweetened cocoa powder
1 box (16 oz.) confectioners sugar
1/4 cup heavy cream
1 cup crushed Whopper’s Milk Chocolate Malted Milk Balls

Heat your oven to 350 degrees. Prepare two 9-inch cake pans with non-stick cooking spray and set aside.

In a large bowl add all ingredients for cake. Whisk vigorously until well combined and thick. Divide the batter among the two pans and even with a spatula if needed. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Cool on a wire rack for 15 minutes, then remove from pans and continue cooling the cake on the rack until completely cool.

To make the frosting, to a large bowl of an electric mixer with a paddle attachment add the butter and beat until fluffy. Add the malted milk powder and cocoa and mix until well incorporated. With the mixer on low-speed, slowly add the confectioners sugar until fully incorporated. Add the heavy cream, a little at a time, until the perfect consistency is reached. Note, if too thick or thin, add more cream or sugar as needed.

To assemble: place one layer on a cake tray, top with about 1/3 of the frosting and spread until even. Place the second layer on top and using the remaining frosting, frost the sides and top. Crush the Whopper’s and sprinkle on top of the cake.

Chocolate Malt Layer Cake | Sweet Baked Life

Oh and by the way, my hubby loved it too and stated that this moist and creamy Chocolate Malt Layer Cake was better than the “other” cake we bought at the store! And why pray tell? Because, you see, it was not as sweet and the addition of the malt in the frosting gave the cake a unique and fabulous flavor combination!

Now my darling family, what did I tell you? Yes, always listen to the baker in your home! Hahahaha!




German Chocolate Cake {with Coconut Pecan Frosting}

Happy Chocolate Cake Day!  Celebrate by turning your ordinary chocolate cake into a fabulous German Chocolate Cake with this heavenly coconut pecan frosting. And believe me it’s easier than you think!


You see, I was just going to make a chocolate cake with my favorite buttercream frosting,however my husband stated, “how about a German Chocolate Cake?” Well, this usually would not be on the top of my list to make, but I decided to treat my husband by making one of his favorite cakes.


First, you start by making a basic chocolate layer cake, you can make one from scratch or from a packaged mix. I used a box mix and substituted almond milk for the water and melted butter for the oil and added a bit of vanilla. Then you’ll make the sweet coconut pecan frosting. This amazingly only takes a few ingredients and about 15 minutes to cook, and the outcome is pure coconut pecan perfection.


German Chocolate Cake with Coconut Pecan Frosting

For the Chocolate Cake:

1 box Pillsbury Chocolate Cake Mix
1 cup almond milk
1/3 cup butter, melted
3 eggs
1 teaspoon pure vanilla extract

Heat your oven to 350 degrees. Prepare 2 8-inch round cake pans with non-stick cooking spray and set aside. Place all ingredients in a large bowl. With a hand-held mixer, beat on medium-speed for 2 minutes. Divide the batter between the two pans and bake for 25-35 minutes, or until a toothpick inserted in the middle comes out clean. Cool cakes in pans for about 15 minutes then remove and place on wire rack and cool completely.

For the Coconut Pecan Frosting
(recipe adapted from A Southern Fairytale)

1 (12 oz) can evaporated milk
4 egg yolks
1- 1/2 teaspoons pure vanilla extract
1- 1/2 sticks (12 tablespoons) butter
3 cups flaked coconut
1 cup granulated sugar
1/2 cup light brown sugar
1- 1/2 cups chopped pecans

In a large saucepan over medium heat, add egg yolks, milk and vanilla and whisk until well blended. Then add the butter and sugar and whisk until combined. Cook over medium heat for about 15 minutes or until mixture turns golden brown and becomes thick. Stir the mixture constantly. Remove from the heat and add the coconut and pecans and mix until well incorporated. Pour into a large bowl and allow to cool completely before frosting your cake. Note, this will take about 1 hour, or so.

Once the frosting is completely cool, put one layer of your cake on a serving tray or cake stand. Put 1/2 of the Coconut Pecan Frosting on the top. With a spatula, gently spread the frosting to the edges of the cake layer. Put the second layer on top and add the remaining Coconut Pecan Frosting and spread to the  edge of the cake.


Truth be told, this was my fist attempt at making a German Chocolate Cake, and it turned out amazing! The moist chocolate cake smothered in rich, gooey coconut pecan frosting will make your heart skip a beat. Not only was it good, my husband loved it! How did I know this. Well, he is kind of my “goodness gauge”. If he goes for seconds you know you’ve got a winner. But if he goes for thirds or fourths, or eventually eats the entire thing, well, you really know it’s great! And well, yes he pretty much ate the whole thing!