Cinnamon Roll Cake

Cinnamon Roll Cake | Bakewell Junction

Cinnamon Roll Cake | Bakewell Junction

I’d seen this Cinnamon Roll Cake on Danielle’s Hugs and Cookies XOXO site a few weeks ago and thought it would be delicious.  Due to the frequent snow events and a couple of viruses I hadn’t had a chance to make it to share with family and friends.  It’s a pretty quick and easy recipe, so you can whip it up for last minute guests.  I love cinnamon rolls and was curious about how this cake would taste.

I almost didn’t post this recipe because my sense of taste is off thanks to this sinus thing I’ve got going on and the swirl wasn’t evenly distributed throughout (I need to work on the swirling technique).  The hubby walked by and grabbed a slice.  He liked it quite a bit so I changed my mind because it’s all about the flavor – right?

Cinnamon Roll Cake 

Yield:  12 servings                  Cook Time:  40 minutes


  • 3 cups flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 teaspoons baking powder
  • 1/2 cup butter, melted
  • 1 1/2 cups milk


  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon ground cinnamon


  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons milk


Step 1:  For the batter:  Line a 9 by 13 pan with parchment paper.  In a large bowl, add all the batter ingredients except the butter and mix with an electric mixer until combined.  Add the melted butter and stir slowly until combined.  Pour the batter into the prepared pan.

Step 2:  In a large bowl, add all the topping ingredients and mix until combined and creamy.  Drop large dollops of the topping evenly over the top of the cake.  Using a knife, swirl the topping throughout the cake.  Bake at 350 degrees for 35 to 40 minutes.  The cake is done when a toothpick inserted in the center comes out almost clean.

Step 3:  For the glaze:  In a medium bowl, mix together the glaze ingredients and drizzle over the cake while still warm.  Server at room temperature.

Storing:  Store at room temperature in a sealed plastic container for a few days.


Recipe from Cinnamon Roll Cake on Hugs and Cookies XOXO.

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Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting | Bakewell Junction

Red Velvet Cake with Cream Cheese Frosting | Bakewell Junction

Today I’d like to share a Red Velvet Cake with you.  My husband’s co-worker loves Red Velvet Cake and nudged my husband to get me to make one.  I searched the internet and most cake recipes looked about the same except for the ones that used beets to color the cake instead of food coloring but I didn’t see many of those.  Some had a little more of this or that but this one had coffee in the ingredients which I found interesting and so that cinched it.

Red Velvet Cake has a little cocoa in it but it can’t be considered a chocolate cake.  It certainly has a great look to it with the vivid coloring. Now I must confess, I don’t like Red Velvet Cake.  I know that sounds crazy but…if I want chocolate then I really want chocolate and I have so many recipes that are really chocolatey to turn to, many that I’ve shared with you.  Plus I don’t like the idea of so much food coloring in a cake.  I use food coloring in cookies and frosting but it just bothers me to put it in a cake, especially so much of it.

How do I know that this cake is good?  Well, the frosting is so good you could sit there with a bowl of it and eat it until it’s gone.  My husband and all his co-workers deemed it fantastic.  One co-worker ate a quarter of the cake for two days in a row – that’s half the cake!  The cake coloring makes a great impression too.  As a baker, I liked that the cake baked to an even height and I didn’t have to cut the top to even it out before frosting.


Red Velvet Cake

Yield:  12 servings                  Cook Time:  40 minutes


  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups sugar
  • 1 cup oil (I used olive oil)
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons of vanilla extract
  • 1 – 2 ounces red liquid food coloring (I used about 1 1/2 ounces)
  • 1 teaspoon white distilled vinegar
  • 1/2 cup prepared hot coffee


  • 1/2 cup (1 stick) butter, room temperature
  • 8 ounces (1 package) cream cheese, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract


Step 1:  For the batter:  Combine flour, baking soda, baking powder, cocoa powder and salt in a medium bowl.  In a large mixing bowl, beat together sugar and oil.  Add eggs, buttermilk, vanilla and food coloring and beat until combined.  Be careful with the batter, as the added food coloring will stain.  Add coffee and vinegar and mix until combined.

Step 2:  Add dry ingredients to wet ingredients in small batches.  Mix until combined after each addition.  The batter will be pretty thin but this is okay.  Pour an even amount of batter into two 9 inch cake pans that have been sprayed with cooking spray and coated with flour.

Step 3:  Adjust the oven rack to the middle of the oven and preheat oven to 325 degrees.  Place the pans on the middle rack and bake for 30 to 40 minutes.  Check the cakes with a toothpick; when it comes out clean, the cake is done.  I believe my oven runs a little cool, so I checked the cakes at 30 minutes and they were nowhere near ready so I rotated them and put the right one on the left and vice versa.  I checked them again at 35 and 40 minutes.  One cake was done at 40 minutes and the other needed another 2 minutes (this one must have had a smidgen more batter).

Step 4:  Let the cakes cool 15 to 20 minutes.  Remove the cakes from the pans and let them cool completely on cooling racks.

Step 5:  For the frosting:  While the cakes cool, add butter and cream cheese to a large mixing bowl.  Beat 4 to 5 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).

Step 6:  Assembly:  Place the completely cooled bottom layer of the cake on a serving plate.  Frost the top of the cake with a spatula.  Carefully place the completely cooled top layer of the cake on top of the frosted layer.  Frost the top of the cake and then frost the sides.

Storing:  Store in a sealed plastic container for a few days.


Cake recipe from Divas Can Cook, The Best Red Velvet Cake recipe.
Frosting recipe from guest author Garrett McCord on Simply Recipes, Red Velvet Cupcakes with Cream Cheese Frosting recipe.

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Double Stuff Oreo Ice Cream Cake

I’m still posting recipes from my last family gathering because I’d made so many recipes that I want to blog about that day.  I know my niece usually likes to have a Carvel ice cream cake for her birthday and I wanted to make the Biscoff Toffee Ice Cream Cake from Two Peas and Their Pod but I found out that my niece wasn’t thrilled with cinnamon and toffee, so I had to improvise.  I figured that everyone loves Oreo infused desserts and I made the substitution.  I also had the foresight to make two cakes because I had fifteen guests and I knew some would want seconds.

In this recipe I used Double Stuff Oreos.  Now I don’t know exactly when this occurred (I may be dating myself with this comment) but it seems to me that Double Stuff Oreo centers now have about the same amount creme as what used to be in regular Oreos.  Am I the only one that sees this?  And when did the half gallon ice cream containers go to 1.5 quarts?  Last I remember they had gone down to about 1.75 quarts.

Well this cake was such a hit that my sister-in-law commented that the cake was the highlight of her summer vacation.  I must say I was quite flattered but with the number of Oreos I used, this recipe couldn’t go wrong.  I believe this cake would be great for any occasion and especially for anyone who loves Oreo infused desserts.  It’s also quick and easy to prepare.


Double Stuff Oreo Ice Cream Cake

Yield:  8 – 10 servings                Cook Time:  8 – 10 minutes



  • 18 – 20 (1 2/3 – 2 cups) Double Stuffed Oreos, finely crushed – filling included
  • 1 tablespoon granulated sugar, optional (I skipped this since the Double Stuff Oreo centers add enough sweetness)
  • 4 tablespoons unsalted butter, melted


  • 1.5 quarts vanilla ice cream, softened (I used Breyers French Vanilla)
  • 9 – 10 Double Stuff Oreos, roughly crushed in a ziploc bag – filling included


  • 9 – 10 Double Stuff Oreos, roughly crushed into four or five pieces in a ziploc bag – filling included


Step 1:  For the crust:  The Oreos are best crushed in a food processor.  If you don’t have one, you can substitute a blender or, as I did, a mini chopper that was included with my stick blender.  Combine the Oreos, butter and sugar (if using) into a medium to large size bowl.  Using a 10 inch springform pan, press the mixture into the bottom of the pan and as far up the sides as possible.  The mixture will only go about 1/2 to 1 inch up the sides of the pan.  Place the pan in a preheated 350 degree oven for 8 – 10 minutes.  The crust is done when it’s set and firm.

Step 2:  For the cake:  After the crust cools completely, soften the ice cream (I placed the container in the microwave for 30 seconds – it was a really hot day, so this was enough), combine it and the Oreos in a large bowl.  Add the mixture to the pan and smooth the top evenly throughout.  Place the remaining Oreos evenly over the top.  Line the bottom of the pan with aluminum foil to prevent leaks.  Place the pan in the freezer until refrozen.  This is best left overnight.

Step 3:  To serve, remove pan from the freezer.  Run a butter knife under hot water and run it around the perimeter of the cake to loosen it.  Remove the pan sides.  I served the cake directly from the springform pan bottom.  Use a sharp knife run under hot water to cut the cake.

Note:  This cake can be made a few days in advance.  My husband said it tasted better a few days after the party.  As you can see, I only got one picture of the very last piece before it was eaten.  Also, you can use a slightly different size pan.  I don’t have two 10 inch springform pans, so the second cake went into a 9 inch pan.


Cake recipe adapted from Two Peas and Their Pod.

Sour Cream Coffee Ultimate Crumb Cake

Last weekend I went to a pig roast on Saturday and met up with my cousins at my sister’s house on Sunday, so I made two of these cakes and they were the hit of each party.  I’ve had the recipe for the crumb portion of this recipe for the better part of 22 years and I had gotten it from a coworker but I don’t know where she had originally gotten it from.  The cake portion of the original recipe was a doctored up box mix but I wasn’t happy with it, so a few years back my sister-in-law found a coffee cake recipe that went with the crumbs very well and this recipe is the result of that pairing.  If you liked what Entenmann’s Ultimate Crumb Cake before they turned into the version they currently sell (which is a mere shadow of what the product started as), this is the crumb cake for you.

There is a warning that goes along with this recipe also.  You can’t be concerned with your weight or cholesterol while eating this cake.  The cake is filled with so much buttery goodness and you’ll agree it’s just worth it.


Be sure to scrape down the sides of your bowl to ensure all ingredients combine well after beating.

First (1/3) flour addition.

First (1/2) sour cream addition.

Second (1/3) flour addition.

Last (1/2) sour cream addition.

Last (1/3) flour addition.

Ready for the oven.

Meanwhile, prepare the crumbs.

Ready to top with crumbs.

Crumb-topped and ready for final baking.

Fresh out of the oven.

Topped with powdered sugar and ready to eat.


Sour Cream Coffee Ultimate Crumb Cake

Yield:  12 – 24 servings                Cook Time:  60 – 70 minutes



  • 1 cup unsalted butter
  • 2 3/4 cups unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 4 teaspoons vanilla extract


  • 1 lb butter, melted
  • 5 cups flour
  • 1 1/2 cups sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract


  • Powdered sugar, a few tablespoons


Step 1:  For the cake:  Preheat oven to 350 degrees.  Prepare a 13” by 9” pan with parchment paper and ensure some of the parchment is higher than the sides of the pan on all sides to help keep the crumbs in place.  Combine flour, baking powder and salt in a bowl and mix well.  Combine the sour cream and baking soda in a small bowl.

Step 2:  Using a stand mixer, cream butter and sugar together.  Add eggs and vanilla and bead on high speed (Kitchen Aid 6) for 5 minutes until light and fluffy.  Scrape down sides of the bowl occasionally to ensure the ingredients are incorporated properly.  Mixing each addition until just incorporated with mixer on low (Kitchen Aid 1), add 1/3 of the flour mixture; then add 1/2 the sour cream mixture; then add 1/3 of the flour mixture; then add the remaining sour cream; then finally add the remaining flour mixture.

Step 3:  Transfer the batter to the prepared baking pan and spread evenly across the entire pan.  Bake for 40 minutes.

Step 4:  For the crumbs:  While the cake is baking, mix together all the ingredients for the crumbs with a fork to start.  Finish mixing with fingers.  There should be large crumbs.

Step 5:  To finish the cake:  Remove pan from the oven and sprinkle all the crumbs evenly on top of the cake with fingers.  Try to ensure the crumbs on the edge of the cake are as thick as in the middle.  It’s likely the crumbs are higher than the sides of the cake pan and the parchment is holding them in place – this is fine.  Also, the weight of the crumbs will flatten the cake somewhat.

Step 6:  Raise the oven temperature to 375 degrees and bake on a higher rack for another 20 – 30 minutes.  The crumbs will brown ever so slightly.  Cool in the pan on a rack for at least 20 minutes.  Use the parchment paper to help remove the cake from the pan and cool completely on a rack.  Transfer the cake onto a serving tray and sprinkle liberally with powdered sugar.  Cut into 2 to 3 inch squares and eat.


Cake recipe adapted from Everyday Food.
Crumb recipe from a co-worker.

Chocolate-Cinnamon Bundt Cake with Mocha Frosting

A few weeks ago when my family visited I had sprained my foot, so I needed to go back to a foolproof and easy recipe for dessert.  This is a wonderful very chocolaty bundt cake recipe that I’d pulled out of an old Bon Appetit magazine a few years ago.

I’ve been using my Mom’s original bundt pan from the 1970’s – it’s harvest gold –  for this recipe but I don’t think I can do that for much longer because some of the coating is starting to chip.  I think I’ll just have to retire it and keep it for the memories.  I don’t mind getting a new pan from Nordic Ware though because I love that their products are made in America and they’re well made.

I’m told this cake is dangerous and addicting, so try it but don’t say I didn’t warn you.

Be sure to spray your bundt pan with plenty of cooking spray before pouring the batter into the pan.  And, a bit of harvest gold peeking through the middle.

Ready for the oven.

Hot out of the oven.

Iced and ready to go.

Don’t you want a slice?  I wish there were scratch ‘n sniff computers, so you would know how good this smells.


Chocolate Cinnamon Bundt Cake with Mocha Frosting

Yield:  12 – 16 servings                Cook Time:  50 minutes



  • 1 cup boiling water
  • 1/2 cup natural unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups (packed) golden brown sugar
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 cups mini semisweet chocolate chips


  • 2 teaspoons instant espresso powder (if you want a more subtle mocha flavor, use 1 to 1 1/2 teaspoons)
  • 1/2 cups (packed) golden brown sugar
  • 2 tablespoons water
  • 1/4 cup semi-sweet mini chocolate chips (I used Ghirardelli)
  • 1/4 cup (1/2 stick) unsalted butter, room temperature


Step 1:  For the cake:  Preheat oven to 350 degrees.  Boil water and dissolve cocoa powder and espresso powder in it.  Combine flour, baking powder, cinnamon and salt in a bowl and mix well.

Step 2:  Take about 2 tablespoons of the flour mixture and mix it into the chocolate chips in a small bowl and set aside.  Mixing the flour with the chocolate chips will help prevent the chips from falling while baking along with some additional steps I’ve incorporated into the process.

Step 3:  Beat brown sugar, vegetable oil and vanilla in the bowl of a stand mixer to blend.  Beat in eggs one at a time until well incorporated.  Beat for another minute until smooth.  Add about half of the flour mixture until combined, then beat in the cocoa mixture until combined and then beat in the remaining flour mixture until combined.

Step 4:  Spray a large bundt pan liberally with cooking spray.  Pour some of the batter (about 1 1/2 cups) into the bottom of the bundt pan.  Fold chocolate chips into the remaining batter.  Pour the remaining batter into the bundt pan.

Step 5:  Bake about 50 minutes.  Test with a toothpick inserted near center at 45 minutes – it should be clean.  If the toothpick isn’t clean test again in 5 minutes.  Cool cake in the pan for 10 minutes.  Gently jostle the cake to loosen it from the pan sides.  Depan cake inverted onto a cooling.  Cool another 30 minutes.

Step 6:  For the icing:  While the cake is cooling, stir brown sugar, espresso powder, and water in small saucepan or small frying pan over medium heat.  Stir continually until sugar melts.  Remove from heat and mix in butter and chocolate chips.  Stir until butter and chocolate melt and butter is completely incorporated.  Cool until frosting thickens a little.

Step 7:  Transfer cake to a serving dish.  Drizzle icing over cake making sure it drips down the sides a little.  Let cake cool completely.  It’s time to eat.  If you have any leftovers, this cake keeps well at room temperature.  If you like chocolate cold, chill the cake in the refrigerator for a few hours.


Recipe adapted slightly from Bon Appetit.

Homemade Devil Dogs

For Memorial Day my husband and I were invited to my friend and neighbor’s house for a barbecue.  His brother and sister were visiting and we hadn’t seen them for a few years, so it was a nice get together for us all.  I usually like to bring a few things but they didn’t want me to do any work until I suggested making some dessert.  Who can say no to Devil Dogs and Fauxtess Cupcakes.  Yes, I made them again.

There are plenty of copy-cat recipes for Devil Dogs on the internet but I haven’t tried them because I get so many protests from my husband, family and friends that have tasted this recipe.  Although I’m not partial to the filling, this recipe is a hit with everyone that’s tried it.


Homemade Devil Dogs

Yield:  15 – 18 cake sandwiches                Cook Time:  12 – 14 minutes



  • 2 cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • 6 tablespoons unsalted butter, melted


  • 1 cup milk
  • 2 1/2 tablespoons flour
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


Step 1:  For the cakes:  Pre-heat oven to 350 degrees.  Line two cookie sheets with parchment paper.

Step 2:  Whisk together the first five ingredients for the cake to combine.  Stir in the remaining three ingredients until moistened.

Step 3:  Transfer the mixture into a large Ziploc plastic bag.  Cut a 1/2 inch from the corner of the bag.  Pipe 3 1/2  by 1 inch logs, about 2 inches apart on the cookie sheets.  There should be approximately 12 per cookie sheet.  Bake 12 – 14 minutes.  The cakes should be firm to the touch.  Cool on wire racks.

Step 4:  For the filling:  In a medium saucepan, begin heating milk over medium heat.  Whisk in the flour.  Continue cooking over medium heat until thickened for about 5 minutes.  Be sure to whisk often while cooking.  Cool mixture in a bowl.

Step 5:  Using a hand mixer, cream the butter and sugar together in a bowl until fluffy.  Add the vanilla and milk mixture and beat until smooth.

Step 6:  Pair together like sized cakes.  Using a spatula, spread about 2 – 3 tablespoons of the filling on the flat side of one of the paired cakes and top with the second cake, flat side down.  Repeat with remaining cakes.


Cakes adapted from Family Circle.
Filling adapted from Country Living.

Giant Fauxtess Cupcake

The Fauxtess Cupcakes I made a few weeks ago were such a hit that I decided I wanted to make a cake size version of it for Mother’s Day.  I had seen other sites that had a cake version of it, so I incorporated the idea into this recipe.

As with the cupcake version, I used Duncan Hines Devil’s Food cake mix and followed the baking directions for two 9 inch cakes.


Fill the cake by cutting the top out of the bottom layer, fill and smooth.

Put the second cake on top and ice and pipe curlicues on top.

Can’t wait for the first piece.

Giant Fauxtess Cupcake

Yield:  1 cake                Cook Time:  30 – 33 minutes



  • Prepare your favorite devil’s food cake mix (I used Duncan Hines)


  • 6 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 3/4 cup Marshmallow Fluff
  • 1 1/2 tablespoons plus 1 teaspoons heavy cream


  • 1/2 cup heavy cream
  • 8 oz. semi-sweet mini chocolate chips (I used Ghirardelli)
  • 2 tbsp. unsalted butter, softened


Step 1:  Preheat the oven to 350°.  Spray two 9 inch round cake pans with cooking spray and dust with flour.

Step 2:  Prepare the cake mix as instructed on the package.

Step 3:  Fill the each cake pan with half the cake batter.  Bake as directed on the package for 9 inch cakes.  When a toothpick inserted in the center of the cupcake comes out clean the cakes are done.  Remove from oven and cool 10 minutes in pan before removing to cool completely.

Step 4:  For the filling, in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream with a mixer (handheld is fine) until fluffy.  Reserve 1/2 cup of the filling.  Prepare the cake by inserting a sharp knife into the top of the bottom layer of the cake at a slight angle about 1 to 2 inches from the edge and cut a circle without going through to the bottom of the cake.  Spoon the filling into the center of the cake and smooth.  Carefully add the second cake layer on top.

Step 5:  For the piping, beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of marshmallow mixture and cover until ready to use.

Step 6:  For the frosting, in a small saucepan heat cream over medium heat until steaming while stirring constantly.  Remove from heat, add the chocolate and let stand for 5 minutes.  My chocolate didn’t melt completely, so I put the pan back on the burner that was still warm to melt completely.  Add the butter and stir until smooth.  Cover the top and sides of the cake using a spatula.  Spoon the remaining marshmallow mixture into a pastry bag fitted with a very small plain tip and pipe curlicues across the center of the cake.  Alternatively you can use a Ziploc bag and cut a 1/4 inch off one of the corners and pipe curlicues across the center of the cake. Refrigerate the cake for 10 minutes or more to set the frosting.


Recipe adapted from Annie’s Eats (originally from Food and Wine).