Who says you have to choose between fun and flavor? This tie dye birthday cake is made with butter and egg yolks, making it super moist and rich!
Tie Dye Birthday Cake
Calories 360 kcal
- ¾ cup + 2 tbsp flour*
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- 4 tbsp sour cream, room temperature
- 2 tbsp heavy cream, room temperature
- ½ cup butter, room temperature (1 stick)
- ¾ cup sugar
- 4 egg yolks, room temperature
- 2 tsp vanilla
- Food colorings of your choice
Preheat the oven to 350℉. Grease and flour 1 8” round pan.
Whisk flour, cornstarch, baking powder and salt together in a small bowl. Set aside.
Combine sour cream and cream together and set aside.
Put butter and sugar in the bowl of a stand mixer, fitted with the beater paddle. Beat together on high speed for 3 full minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
Turn the mixer down to medium-high speed. Add egg yolks and vanilla and beat until well blended.
Add about ⅓ of the dry ingredients and ½ of the sour cream mixture and beat on low speed until combined. Add ⅓ more of the dry ingredients and the rest of the sour cream mixture and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined.
Divide the cake batter evenly among 4 or 5 small bowls (depending on how many colors you’re using). Stir food coloring into each bowl--1 drop at a time--until the desired intensity of each color is reached. Keep in mind that the cake will bake to a lighter shade than the batter.
Drop tablespoonfuls of batter randomly into the prepared cake pan.
To make the tie-dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
Bake in the preheated oven for 25 to 30 minutes, or until the top springs back when lightly tapped. The internal temperature should read 210°F.
Cool 15 minutes before turning out onto cooling racks.
Cool cake completely. Frost and/or decorate according to your preferences.
*Or use one cup of cake flour
Hack: Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.
Keyword baked dessert, birthday cake, cake, dessert, tie dye, yellow cake
I don’t know who came up with the fantastic idea of tie-dying food but the practice of dying clothes has been around for centuries. Dying (and tie-dying) became popular in the early 20th century as a way of extending the usefulness of faded fabrics. Tie-dying arose as a fashion statement in the 60s hippie movement and has remained popular ever since!
Suggestion: Use the leftover egg whites to make macarons!
Who doesn’t love freshly made easy classic bread pudding? It comes together quickly, can be assembled up to 12 hours in advance and is inexpensive to make.
Easy Classic Bread Pudding
Calories 260 kcal
- 2 cups loosely packed cups sturdy bread, cut into cubes (2-3 slices)
- 2 tbsp raisins
- 1 tbsp butter, melted
- 1 egg, beaten
- ½ cup milk
- 3 tbsp sugar
- ¼ tsp cinnamon
- ¼ tsp vanilla
Toss bread and raisins in an greased oven-safe 4 cup casserole.
In a small bowl, mix butter, egg, milk, sugar, cinnamon and vanilla. Pour over bread and toss to combine.
Bake at 350℉ for 20 minutes or until a knife inserted in the center comes out clean (with an internal temp of 160℉)
Serve warm or cold.
Hack: Any type of sturdy, plain bread can be used for bread pudding. Stale bread works as well but wait at least 30 minutes to bake so the liquid can soften the bread.
Hack: Assembled bread pudding can be stored, covered, in the refrigerator for up to 12 hours before baking.
Hack: Store leftovers in the refrigerator for up to 5 days or frozen for up to 3 months.
Keyword baked dessert, bread casserole, bread pudding, buffet, day-old bread, dessert, egg casserole, raisins, stale bread, vegetarian
Did you know? Bread is one of the most widely consumed food in the world and bread pudding evolved as a way to use up the stale scraps. Check out more fun facts here.
Suggestion: Drizzle this delicious dessert with some homemade caramel or vanilla dessert sauce!
Sometimes referred to as apple crumble, this easy old fashioned apple crisp is a classic dessert that’s always a crowd-pleaser! Try it with caramel sauce!
Easy Old Fashioned Apple Crisp
Calories 295 kcal
- 1 apple, peeled and sliced
- ¼ tsp vanilla
- 3 tbsp cold butter, cut into chunks
- 3 tbsp brown sugar
- 3 tbsp old-fashioned rolled oats
- 3 tbsp flour
- ¼ tsp cinnamon
- ¼ tsp nutmeg
Preheat the oven to 350℉.
Grease a 2-cup, oven-safe dish and put the apples in it. Sprinkle apples with vanilla.
In a small bowl, mix butter, brown sugar, rolled oats, flour and cinnamon. Top the apples with this mixture.
Bake until the apples are soft, about 20 minutes*. Place under the broiler for a few moments if additional browning of the top is desired.
Drizzle with caramel sauce if desired.
*It’s fine to use whatever type of apple you have on-hand but different apples have different textures and therefore require slightly different cooking times.
Hack: Leftovers can be stored in the refrigerator for up to 5 days.
Hack: Make some extra streusel topping to keep in the refrigerator to make a quick apple crisp whenever you want one!
Hack: Level up your crisp by adding raisins or dried cranberries to the apple mixture. Or add some chopped nuts to the topping!
Keyword apple, apple crisp, apple crumble, baked dessert, crisp, crumble, fruit dessert, oats, rolled oats, streusel
While many assume that cooking fruits destroy nutrition, there are many health benefits to eating baked apples!
Suggestion: Leftover apples? Make some applesauce!