Christmas Cakes

Happy fall! Celebrate with these adorable vanilla, fall-spiced cupcakes including freshly grated nutmeg, Saigon cinnamon, ginger, and cardamom. Frosted with a swirl of whipped vanilla bean cream cheese frosting dyed orange and dressed up as cute little pumpkins with Dot's pretzel stems and frosting vines. 24 cupcakes. Not into fall spice? Pick another flavor.

It's a pecan pie in cake form! My soft, brown sugar cake is filled with a fresh, stovetop pecan pie filling and frosted with a whipped brown sugar buttercream. It makes a tall, impressive cake, decorated with more filling and pecan halves on top of swirls. Definitely a crowd-pleaser for Thanksgiving instead of the usual pecan pie. 3-layer, 8-inch cake.

Three layers of tender, maple cake layered with cinnamon maple cream cheese frosting and lots of toasted walnuts. If you love pancakes with cinnamon, nuts and maple syrup, you'll love this cake! 3-layer 8-inch cake. 

Who needs pumpkin spice when you can have APPLE spice! Two soft applesauce cake layers are spiced up with lots of cinnamon, allspice, ginger and freshly grated nutmeg, then frosted with whipped vanilla bean buttercream. Next I cut Granny Smith apples to make a stovetop spiced apple pie filling with dark brown sugar and cinnamon that makes its own pan caramel and use this to fill and top the cake. Yum! This 2-layer, 8-inch cake is a little smaller than most of my others but huge on flavor!

Three tender layers of cinnamon apple cake incorporating four whole, large Granny Smith apples into the batter, both chopped and grated, to give it lots of fresh apple flavor and interesting texture. Next, it gets layered with freshly made, stovetop caramel sauce and whipped cinnamon cream cheese frosting! Decorated with caramel drip. Ask for chopped peanuts on top and sides for $3 extra to complete the caramel apple flavor profile! 3-layer, 8-inch cake.

If you love Dutch apple pie, you’ll love it as a cake! I add reduced apple cider syrup to my white batter to get three fluffy layers of apple cider cake. Next, I hand peel, core and slice paper thin four apples and cook them with cinnamon, nutmeg, cloves and cardamom into a delicious apple pie filling. Frosted with with vanilla bean buttercream and an oven-baked oatmeal pecan streusel for texture and nutty crunch! Perfect for Thanksgiving as an alternative to apple pie.

For the pistachio lovers, pistachio three ways! Three fluffy layers of white velvet cake are layered with fresh, stovetop pistachio pastry cream incorporating 2 whole cups of ground nuts. Frosted with pistachio buttercream featuring another 1/2 cup of finely ground nuts, before being  decorated with chopped, toasted pistachios around the outside and on top. A pistachio lovers dream! 

I fill three supermoist milk chocolate cake layers with the famous hand-toasted kadayif, melted white chocolate and housemade roasted pistachio paste filling, then cover it with a milk chocolate ganache for that candy bar vibe. Decorated with pistachios and rose petals, it's the prettiest viral sensation! 3-layer, 8-inch cake. 

Three tender, orange cake layers flavored with orange juice and zest, layered with three layers of freshly made, stovetop, tart cranberry jam and frosted all over with orange, whipped buttercream frosting. Perfect for the holiday table! 3-layer 8-inch cake. 

You've never had German Chocolate Cake like this! Supermoist, rich dark chocolate cake covered with lots and lots of creamy, stovetop coconut pecan filling, fresh and from scratch. If you've got a German chocolate cake lover in your life, they'll be VERY happy with this cake. Also available with chocolate ganache around the sides, instead of double coconut/pecan frosting. Available as a 9X13 sheet cake, 3-layer, 8-inch cake, or 24 cupcakes.

You’ll love the well-balanced flavors of strong Starbucks coffee against dark Ghiradelli chocolate and crunchy, nutty, deeply toasted walnuts! Three supermoist layers of cake featuring melted dark chocolate in the batter along with a whole cup of chopped toasted walnuts. Frosted between with Starbucks espresso mocha buttercream and topped with 63% Guittard dark chocolate ganache and more toasted walnuts. 3-layer, 8-inch.

Three super-moist layers of chocolate cake, layered with my fresh, from-scratch marshmallow fluff and frosted with whipped milk chocolate buttercream. Decorated with crushed graham crackers and store-bought large marshmallows. Don't want graham crackers? Ask for a Hot Cocoa Cake instead. You're ready for the campfire! 3-layer, 8-inch cake. 

The perfect cake for cinnamon roll lovers! Three tender layers of vanilla cinnamon swirl cake, layered and frosted all over with whipped cinnamon cream cheese frosting and filled with crunchy, toasty, pan-candied Texas pecans. Decorated with a swirl pattern on top, more pecans around the outside, and a dusting of cinnamon. 3-layer, 8-inch cake.

 24 tender, cinnamon cupcakes baked, then dipped in melted butter and cinnamon sugar on top, for that churro crunch, before being  topped with a creamy swirl of whipped cinnamon cream cheese frosting and more cinnamon sugar for the perfect finish. 24 cupcakes.

Three tender layers of vanilla cinnamon swirl cake, layered and frosted all over with whipped cinnamon cream cheese frosting and filled with crunchy, oven-baked Cinnamon Toast Crunch cereal snack. Decorated with a swirl pattern, more cereal snack around the outside, and a dusting of cinnamon. Three layer, 8 inch cake.

A delicious, moist carrot cake covered in whipped vanilla bean cream cheese frosting.  Customize your cake by choosing your own mix-ins! Choose none, some or all from this list: *golden raisins *pecans OR walnuts

*coconut *pineapple *maraschino cherries. All the same price. Decorated with a sugar carrot and textured swirl. 9-inch, 2-layer cake, 24 cupcakes or 13X9 flat cake.

 Three tender layers of carrot cake incorporating fresh, grated ginger and nutmeg, Saigon cinnamon, coconut, pineapple chunks, applesauce and dried apricots. The layers are brushed with apricot jam while still warm and covered with  silky vanilla bean cream cheese frosting. I have three carrot cakes in my shop, but this is my only 3-layer (the others are 2)! Decorated with dried apricots and a sprinkle of coconut. 3-layer, 8-inch cake. 

Do you love carrot cake AND spice cake? This is both in one! Two moist carrot cake layers flavored with real, brewed chai tea, and lots of warm spices including cinnamon, ginger, cardamom, cloves and even a little black pepper. Frosted in whipped cream cheese frosting, it's the perfect, smaller, less sweet cake. 2-layer, 8-inch cake.

Is a caramel latte your go-to coffee order? Then you’ll love this cake! Three layers of soft, brown sugar espresso cake are frosted with a whipped vanilla latte buttercream and finished with a caramel drip and a dusting of organic Saigon cinnamon. The perfect balance of caramel, vanilla, espresso and cream.  3-layer, 8-inch cake. 

If you love chai lattes, then this is the cake for you! I put tons of spices in the cake and the whipped cream cheese frosting, including ginger, cinnamon, cardamom, cloves, nutmeg, and even a little black pepper. The soft, spicy cake even includes milk steeped with real chai tea bags for extra layers of flavor. 3-layer, 8-inch cake.

I start with three tender banana cake layers warmly spiced with chai spices: cinnamon, ginger, nutmeg, cardamom, cloves and even a little black pepper. Then I deeply toast walnut halves and purée them into a nut butter and add that to the buttercream for a  unique, toasty, smooth, nutty, textural finish. 3-layer, 8-inch cake or 24 cupcakes, same price.

Supermoist banana cake layers made with four whole mashed bananas, covered in whipped dark chocolate American buttercream frosting. Go bananas! Also available with mini chocolate chips inside the batter for the same price. 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat cake.

It's bananas good! Three layers of fresh banana cake featuring 4 whole ripe mashed bananas and a bit of Saigon cinnamon, frosted between and all over with whipped Nutella buttercream and decorated with deep toasted, chopped hazelnuts for depth and crunch. 3-layer, 8-inch cake. Also available with Ferrero Roche candies on top of swirls for $5 extra.

Three layers of supermoist chocolate cake featuring instant espresso, cocoa and Nutella, frosted with chocolate hazelnut buttercream. Features lots of toasted crushed hazelnuts in between the layers, on the sides and on top for that perfect crunch. A Nutella lover's dream! For Ferrero Rocher decorations, as shown, add $5. 8 inch, 3-layer.  

Pears are so delicious in the fall. Three extra tall layers of tender buttermilk cardamom cake, filled with stovetop pear compote made with four whole, fresh pears, sliced thin and cooked down with brown sugar and lemon juice until caramelized. Frosted with cardamom and cinnamon American buttercream for a warm-spiced finish. Garnished with textured sides and top, plus more pear compote for a tall, impressive finish. 3-layer, 8-inch cake 

A perfect cake for cherry pie lovers. Fluffy white velvet almond cake layers filled with thick layers of cherry pie filling made that day on the stovetop from both sweet and sour cherries. Frosted with almond American buttercream and decorated with piped frosting and more cherry filling on top to make FOUR layers of cake and FOUR layers of cherry pie filling! Cherry to the max! 4-layer, 8-inch cake.   

This cake is full of the flavor of these delicious, crisp, lightly spiced Biscoff speculoos cookies! Fluffy yellow velvet cake layered with an entire jar of cookie butter (cookies blended up with butter and cream) and frosted with whipped cinnamon American buttercream. Decorated with crushed cookies around the sides and swirls with whole cookies on top. Perfect with a hot cup of coffee. 3-layer, 8-inch cake. 

Little Debbie, move over, my oatmeal cream pie cake is from scratch and soooo good. TWO from-scratch desserts in one! Three layers of soft, oatmeal cake featuring a total of 5 1/2 cups of cooked oatmeal in the batter get layered with my whipped vanilla bean buttercream and decorated with a whole recipe worth of mini oatmeal cream pies made separately from scratch! Everyone can grab an oatmeal cream pie first and then cut the cake :) 3-layer, 8-inch cake.

Three layers of soft oatmeal cake featuring mini chocolate chips and cinnamon in the batter. Frosted with whipped peanut butter buttercream and decorated with mini chips and a frosting lip on top to look like a real cookie . This perfectly balanced salty, sweet, chewy, chocolatey cake has a unique texture similar to carrot cake (but more chewy) that makes it hard to stop going back for another bite! 3-layer, 8-inch cake 

Two tender, yellow velvet cake layers sandwiching fresh stovetop vanilla bean pastry cream and frosted all over with dark, bittersweet 68% Guittard chocolate ganache. Simple and perfect, a classic. 2-layer, 9-inch cake. 

Three super-moist layers of dark chocolate cake layered with creamy, whipped peanut butter buttercream frosting. Decorated with chopped Reese's peanut butter cups around the edges and swirls on top with whole peanut butter cups. This one is very rich, so small slices go a long way! You'll take one bite and say omg. 3-layer, 8 inch cake.

Do you eat peanut butter out of the jar with a spoon? Then you need this cake! Three supermoist dark chocolate cake layers, spread with a half a jar of  chunky Jif peanut butter and frosted with 63% Guittard dark chocolate ganache, then studded with from-scratch, crunchy, nutty peanut brittle. Peanut-tastic!

Three layers of yellow velvet cake including chopped up NutterButters and roasted peanuts mixed in the batter, frosted with whipped peanut butter American buttercream and decorated with swirls, roasted peanuts and more NutterButters. Peanutty heaven! 3-layer, 8-inch cake.

Perfect for New Year's Eve or a boozy brunch anytime. Three tender layers flavored with a whole cup of real pink champagne plus chopped fresh strawberries. Frosted with cream cheese frosting incorporating dried strawberry powder and more pink champagne! Decorated with three fresh strawberries and pink sugar as “bubbles”. Cheers! 3-layer, 8-inch cake 

One of my most popular and crowd pleasing cakes for any event or party! Three layers of my famous super-moist dark chocolate cake, the bottom two sandwiched with chocolate ganache and the next layer sandwiching a "whipped cream' ermine frosting layer made with a special process to mimic the real Ding Dong cream! Frosted all over with Guittard 68% dark chocolate ganache and decorated with a textured swirl. 3-layer, 8-inch cake.

Similar to my Ding Dong Cake, but with half as much cream, and with the cream centered in the middle like a real Hostess Cupcake. Unlike a real one, the sides are covered in ganache instead of naked! Super-moist dark chocolate cake, vanilla ermine frosting cream and  Guittard 68% dark chocolate ganache. Decorated with the iconic loop-de-loop. Treat yo self! 3-layer, 8-inch cake.

Fall is Texas grapefruit season, and they're what makes my Grapefruit Margarita (Paloma) Cake so sweet and sour. Three tender layers of grapefruit cake featuring fresh juice and zest, layered with fresh, stovetop lime curd and frosted with real agave tequila lime buttercream! It even has a rim of salt (or sugar by request) on top. No extract is used in this cake, only fresh juice and zest. 3-layer, 8-inch cake. 

24 tender, dark chocolate cupcakes including a whole cup of bittersweet chocolate chips plus a whole cup of Texas pecans, oven toasted and crunchy. Topped with a  fresh, stovetop soft marshmallow that stays soft-set. Soft, smooth, crunchy, chocolately, marshmallowy goodness! 24 cupcakes.

Four thin layers of tender vanilla cake are filled with an almond flavored, stovetop pastry cream, and frosted with whipped  amaretto buttercream. Then I pan toast 2 cups of sliced almonds until dark and crunchy, candying them with sugar and butter, and slather them all over the outside of the cake. Sweet, salty, soft, crunchy, toasty, creamy...It's a showstopper and the hit of any party! 4-layer, 8-inch cake.

The ultimate cake for any serious chocolate lover! Three supermoist layers of dark chocolate cake, filled with creamy, from-scratch, stovetop chocolate pastry cream and Ghirardelli mini chocolate chips, then frosted with milk or dark chocolate whipped cream buttercream. Decorated with swirls and mini chips. 3-layer 8-inch cake.

Three supermoist layers of chocolate cake, layered with my fresh, stovetop marshmallow fluff and frosted with milk chocolate buttercream. Decorated with crushed graham crackers and large marshmallows. You're ready for the campfire! Don't want graham crackers? Just ask for a "Hot Cocoa Cake" (pictured) instead. 3-layer, 8-inch cake.

Three layers of supermoist chocolate cake including an Abuelito hot cocoa pellet, espresso powder, cayenne pepper, chili and cinnamon! Filled with marshmallow-flavored ermine frosting which is lightly sweet. Covered with light chocolate hot cocoa buttercream and topped with dollops of ermine frosting, a scattering of mini marshmallows, two cinnamon sticks and cinnamon. Note: The cake is spicy enough to leave a soft, slow burn on the tongue. If you'd like it more or less spicy, let me know!

The most delicious and deluxe of classic cakes! This cake features FOUR from-scratch components to make one amazing cake. My supermoist chocolate cake layers are filled with freshly-made dark cherry jam including half a cup of kirschwasser cherry brandy (optional), then frosted with an Ermine frosting to mimic whipped cream. Decorated with swirls, fresh cherries and housemade dark chocolate curls, plus another dollop of the cherry jam on top. 3-layer, 8-inch cake. 

(Wendy's secret favorite cake shhhh...) FOUR from-scratch elements! The best, super fluffy vanilla yellow velvet cake you’ve ever had, layered with my fresh, stove-top marshmallow fluff and frosted with a bittersweet 63% Guittard dark chocolate ganache . Coated outside with a crunchy, housemade, oven-baked graham cracker snack. Smooth, crunchy, chocolatey, marshmallowy...It's so hard not to keep going back for one more bite! 3-layer, 8-inch cake

If you love butter pecan ice cream, you'll love this butterscotch cake with toasted pecans! Three fluffy layers of butterscotch cake are layered with whipped butterscotch buttercream and toasted pecans, then decorated with swirls, more pecans and butterscotch chips. Buttery, nutty, toasty, crunchy and perfect! 3-layer, 8-inch cake.

Three soft butterscotch layers including butterscotch chips, filled with light, whipped peanut butter buttercream and chocolate ganache. Decorated on top with a swirl of ganache, frosting rosettes and six mini Butterfingers, plush crushed Butterfingers around the outside.  3-layer, 8-inch cake. 

 If you love Little Debbies' oatmeal cream pies, you will love my from-scratch version much more! Crisp but soft oatmeal cookies featuring cinnamon and a hint of sea salt, sandwich not-too-much vanilla bean buttercream frosting for an oatmeal cream pie like you’ve never had before but will want to have again. Price includes 12, 4-inch pies. 

 You'll love these soft, chewy, Snickerdoodle cookies! The classic cinnamony, warm taste that you remember, but stronger, from the *double* dip into sugar mixed with roasted, organic Saigon cinnamon. 30, 3-inch cookies. 

If you love the store-bought Iced Oatmeal Cookies, then you'll LOVE my fresh, from-scratch cookies! These cookies use half rolled oats and half oat flour to give them the soft, chewy texture and shiny icing you love, without tons of preservatives. I add cinnamon, freshly grated nutmeg and even a bit of molasses, then ice them with a glaze that hardens enough to be able to stack but still soft to the teeth. Price includes 24 3" glazed cookies that stay soft for days!

 A very sophisticated and adult cake. Three soft, velvet yellow layers, filled with from-scratch, stovetop Baileys Irish cream pastry cream, then finished with a light, whipped coffee and cream buttercream. Decorated with monochromatic, off center swirls and frosting kisses, plus chocolate covered espresso beans and a final dusting of espresso powder. 3-layer 8 inch cake.  

 Three super-moist layers of dark chocolate cake including a whole 12 ounces of Guinness beer, frosted between and all over with Bailey’s Irish Cream buttercream, incorporating a whole cup of Baileys. Decorated with swirls. Boozy and chocolatey goodness. 3-layer, 8-inch cake, 24 cupcakes or a 13X9 flat cake, same price. 

Oranges are tastiest in the late fall/winter. Three layers of orange velvet cake flavored with lots of orange juice and zest, filled with a fresh, stovetop, tangy orange curd and frosted with whipped orange cream cheese frosting. Orangey, creamy bliss! 3-layer, 8-inch cake.  

Like a bigger, better Mallomar cookie, but with an added chocolate cake layer. This cake has FOUR different from-scratch components: a baked graham cracker cookie layer, topped  with a dark chocolate cake layer, topped with a double recipe of my from-scratch marshmallow and then covered with Guittard 68% cacao bittersweet chocolate ganache. Peanut butter lover? Add $3 to layer smooth peanut butter between the graham layer and the cake layer. 8-inch cake.