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Pumpkin Spice Pound Cake

Hi there! It’s Fall, which means that Pumpkin Season is officially upon us! That also means that the time for this Pumpkin Spice Pound Cake HAS ARRIVED!

Pull up with your pumpkin spice tea and your coziest cardigan, Beloved. This one’s quite a read. It also includes a picture tutorial so that we can make it together!

In this Post:

About Pound Cakes

The quintessential American pound cake got its name from its ingredients. A pound of flour, a pound of sugar, a pound of eggs, and a pound of butter. In theory, you should be able to take (roughly) a pound of each of those ingredients, with some milk, maybe a splash of leavening, salt and other accouterments added, and come up with a delightfully dense, rich cake with a tight crumb.

For many Black Americans in the United States, the words “pound cake” evoke powerful memories. To this day, pound cakes appear at weekly Sunday dinners and also at special holiday dinners. Pound cake travels neatly with the beloved family who’s leaving to go home after a wonderful visit. Pound cake can be a vehicle for ice cream, but also does just fine by itself. Pound cake still represents home to those who have moved far away from family.

My first memory of pound cake included me watching my mother use her Cuisinart hand mixer to mix her famous 7-Up cake, while telling me stories about what it was like to grow up in Demopolis, Alabama. She told me stories about her first crush, about growing up as the youngest of seven(!) children, and about how my grandmother was love personified while she mixed that batter. We also had some challenging conversations when she told me–over pound cake–what it was like for her as a young Black girl to come of age in the Deep South during the 1950s and 1960s. And every single one of those stories meant everything to me. They mean even more to me now that she’s not here and I’m raising my own children.

When she was done telling stories, that 7-Up cake would be in the oven and and a beater would be in my hand. I understood my assignment. That was the magic of pound cake for me; it was a connection between me and the family that was very far away. Pound cake, to me, meant connection. That connection endures to this day.

There are innumerable stories about Black people boarding buses and trains from Alabama, Mississippi, Florida, and the entire Southeastern United States, heading north and west to Los Angeles, Chicago, Milwaukee, Detroit, and New York during The Great Migration. Those migrants carried with them with bags of homemade rolls, fried chicken, and pound cake. It is a cake that endures even today, connecting generations of families in a special way that many foods cannot.

It is why, when I re-opened my custom bakery (The Gloria Bakery) in fall 2021, pound cakes were prominently and proudly featured on that menu.

About This Pumpkin Spice Pound Cake

This pound cake in particular was really fun to develop. First of all, it involves pumpkin spice, which I’m told is pretty popular in the fall (????). Also, because pumpkin is full of water (it is about 94% water), it presented an interesting challenge for me to get the texture just right.

I love the tight crumb of a well-executed pound cake. It’s just so…satisfying. Plus, I can walk around the house with a slab of pound cake and not have it crumble all over my clothes. #NoJudgmentZone

To maintain that tight crumb with this pound cake, I ended up using pumpkin puree (not canned pumpkin pie filling) for the bulk of the liquid in this amazing cake. While you can replace canned pumpkin puree with the fresh stuff, it’s difficult to know the water content of a particular pumpkin, and whether that means you’d have to add more butter, or reduce the buttermilk.

The Technique for this Pumpkin Spice Pound Cake

Mise en Place

The cake in this recipe has a lot of dry ingredients, which can make it seem like a much more complicated bake than it really is. But once those dry ingredients are tucked into their bowl and stirred together, the rest is easy peasy!

As usual, Beloveds, the secret is in the mise en place. Any recipe can look complicated before your ingredients are neatly prepared and ready to go.

For this recipe, my mise en place (before sifting my dry ingredients) looks something like this:

For you eagle-eyed readers out there, the final recipe calls for six eggs. ????

As you can see, my dry ingredients are together in their bowl, and all of my other ingredients are separated and measured as well. At this stage, I’m ready to mix!

In the Mix

Like many standard American pound cake recipes, this one uses the creaming method. The creaming method simply means that you mix room-temperature (70°F) butter and sugar together until the mixture has increased in volume, the the color is lighter, and the texture is much less grainy. You can click here to read more about it.

There’s video too! Click here to learn the stand mixer technique, or here to see how it’s done with a hand mixer.

Proper creaming is absolutely essential for this recipe to succeed. If you’re looking for help to figure out proper creaming technique, I hope that blog post and those videos help you achieve the pumpkin spice pound cake of your dreams!

Here’s what the creamed butter and sugar should look like:

Once the butter has reached this stage (~3-7 minutes on low/medium speed in a stand mixer, or ~5-12 minutes on medium speed with a hand mixer, as long as you’re using room temperature butter), you’re ready to add your eggs. For eggs, add them one at a time and mix each one on medium speed until thoroughly combined. For a recipe with six eggs, I usually scrape the bowl after the third and sixth eggs.

Once all of the eggs are incorporated, your batter should look dreamy and luscious.

Time for your two teaspoons of vanilla and another good mix until incorporated:

After the vanilla, give your bowl a good scraping with that silicone spatula. This is the last time during this mixing session that you’ll be able to mix mix mix to your heart’s content with a machine.

Because now it’s time for that flour mixture. First, add the first half of your flour and mix on lowest speed until just combined. You can even leave a few streaks of flour at this point:

Remember, Friend, that the introduction of flour means the start of gluten development. And too much gluten development will mean a tough cake!

Once you’ve gently mixed your first batch of flour, add all of your pumpkin at one time. Again, mix until just combined. With half of your flour already onboard, you’ll want to reduce the mixing time at this point.

From the “after” picture, above, you can see that the the pumpkin is mostly incorporated, but it’s not completely mixed into the batter. That’s okay! You can stop mixing at this point. Time for your second flour addition:

The mix on the right is where you should stop ???? mixing with a machine. It’s at this point that my handy-dandy silicone spatula comes into play.

I use the silicone spatula to get a get a good final scraping in my mixing bowl. Going around the sides and bottom of the bowl, I collect all of the loose flour and then do 10-15 good turns around the bowl. The result is always a smooth batter that’s not over-mixed and is ready for the oven. This is a thicker batter, and that’s okay!

Into the Oven!

This next part is not a popular opinion.

But I’m going to tell you anyway.

I don’t prepare my cake pans before I start mixing my cake batter. I know this is not a normal recommendation, so feel free to disregard it.

If you’re still reading, hear me out!

In my experience, butter and flour left in a cake pan for too long can cause an unappetizing crust on the outside of my finished pound cake. And, since the outside of the cake is so prominently featured on a pound cake, who wants that?!

One day, purely by happenstance, I forgot to prep a pan before mixing my cake batter, so I just took four minutes after the batter was done and prepped the pan at that time. I’ve done it that way ever since, using the good old butter/flour combo to make sure that things don’t stick. Before I prep my pan, I also check my cheap-o oven thermometer to make sure that my oven is truly at 325°F. (For my top oven, this means setting it to 350°F.)

You have to work pretty quickly if you choose to prep your pan after your batter! That’s why it’s helpful to take out some extra butter for your pan at the same time that you take out the butter for your recipe.

With all bundt pans, you have to butter them to within an inch of their lives before moving on to the next step. Please, Family, do not fall for the “non-stick” cake pan claims. THEY ARE NOT TRUE. I’m also not a huge fan of cooking sprays, since I find they don’t help produce the caramelization that I like to see on the top of my bundt cakes.

This is what I mean by “butter them to within an inch of their lives”:

After you’ve reached this stage, add flour and maneuver the pan around until you’ve covered all of the buttered surfaces. It’s important to remove any remaining flour when you’re done with this step (I remove extra flour by banging the pan over a countertop or clean sink):

After this step, I gently pour my batter into my prepped pan and gently even out the top with my silicone spatula:

Then it’s onto a baking sheet and into my 325°F oven for 70-80 minutes. The cake is done when a cake tester comes out clean and the top springs back under your finger, OR when an instant-read thermometer reads somewhere between 210°F and 215°F.

At this point, you can place the cake on a cooling rack and place the cake and cooling rack on top of some parchment paper. Allow it to cool for about ten minutes.

After the ten-minute timer goes off, invert the cake on top of the cooling rack, gently put it down atop the parchment paper, and say a very quick prayer (if you pray).

Then, gently lift the pan and wait for release. While there will inevitably be a few tiny crumbs that are left on the pan, as you can see, the beautiful detail from the cake pan is clearly present in the finished cake.

The Game-Changer: Simple Syrup

::Friends, come close::

This next tip is the real difference between home bakers and pros.

Two words: simple syrup.

Simple syrup is equal parts water and sugar boiled together until they achieve a watery-syrup texture. There are innumerable variations on a “simple” simple syrup, but the most common one is the plain one. For bundt cakes, I find that 100 g (.4 c) of sugar and 100 g of water (.4 c) is the perfect amount.

I make the simple syrup by just adding those two ingredients together, bringing them to a boil, then reducing to a simmer just until all of the sugar is dissolved. I do not want simple syrup that has the consistency of corn syrup or maple syrup. I prefer that it be closer to a watery texture, so that it doesn’t grab crumbs from the warm cake when I’m brushing it onto my cake with a pastry brush.

For a great video tutorial on how I use simple syrup on my cakes, check out my YouTube video, entitled “Three Tips for Making Great Cakes”! Specifically, you can jump to 3:15 in the video for the simple syrup technique.

Or you can watch the whole thing because I kinda love it. ????

I brushed simple syrup on half of the cake and snapped a quick picture so that you can see the difference:

The Final Glaze

This, Friends, is the hardest part of the proceedings. This is the part where you wait.

Once that warm cake is brushed with warm simple syrup, it’s time to leave.

No, really. Go do something else. Because it’s going to be 3-5 hours before you can touch this cake again for the final glaze. It needs to be completely cooled before you do this last step.

To make the glaze, mix the maple syrup, maple extract (not mandatory, but extremely delicious), confectioner’s sugar, salt, and cinnamon in a small bowl.

Whisk the mixture gently until combined. Don’t worry about lumps! Just keep stirring gently.

You’re done when the mixture has the texture of thick honey.

At this point, you can either use a spouted measuring cup or a plastic squeeze bottle to pour the glaze on your finished, cooled cake.

This has been a go-to for glaze lately.

That’s it! You’re done! Time to enjoy this wonderful taste of fall that was inspired by the humble, amazing pound cake.

You’re ready! I hope you love this pumpkin spice pound cake as much as my family does. If you tried it and love it, tag me on Instagram @beginwithbutter so that I can see your masterpiece!

The Recipe

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Pumpkin Spice Pound Cake

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5 from 1 review

A delightful fall treat that incorporates classic Southern bundt cake techniques with a delicious pumpkin spice blend!

  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x


Units Scale

For the cake:

  • 384 g (3 c) all-purpose flour, plus two tablespoons for dusting bundt pan
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 227 g (1 c) butter, room temperature, plus more for greasing bundt pan
  • 500 g (2.5 c) sugar
  • 6 eggs
  • 2 tsp vanilla
  • 425 g pumpkin puree, fresh or canned (not pumpkin pie filling)
  • 63 g (1/4 c) buttermilk

For the Simple Syrup:

  • 100 g (.5 c) granulated sugar
  • 100 g (.4 c) water

For the Maple Cinnamon Glaze:

  • 90 g (1/4 c) maple syrup
  • 1/4 tsp maple extract (optional)
  • 1/8 tsp cinnamon
  • 90 g (3/4 c) confectioner’s sugar
  • 1/4 tsp fine sea salt


For the Cake Batter:

  1. Set your oven to 325°F.  It’s highly recommended to use an oven thermometer for baking, since ovens themselves are often inaccurate when it comes to temperature.
  2. Soft together the flour, nutmeg, cinnamon, cloves, salt, and baking soda in a medium bowl and set aside.
  3. Combine the buttermilk and pumpkin puree in a medium bowl.  Set aside.
  4. Place room temperature butter into a large bowl (or the bowl of your stand mixer) and mix by itself on medium speed until smooth.
  5. Reduce mixer speed to low and gradually add sugar to the smooth butter.
  6. Mix on medium speed for 3-10 minutes, scraping the sides and bottom of the bowl every 1-2 minutes, until the butter/sugar mixture is light and fluffy.  For more on how to properly cream butter and sugar (one of the most important steps!), click here.
  7. Add eggs, one at a time, scraping the sides and bottom of the bowl after the third egg and the last egg.
  8. Add vanilla and mix until thoroughly combined.
  9. With the mixer on low speed, gently add half of the flour mixture.  Mix until almost combined, with a few streaks of flour remaining.
  10. With the mixer off, add all of the pumpkin puree/buttermilk mixture at one time.  Mix until just combined.
  11. Add the rest of the flour, again mixing until combined (or until you see no more streaks of butter in the mixture).  There may be just a few streaks of flour remaining.  (See photo above.)
  12. Remove the mixer from the bowl and finish mixing the recipe by hand by scraping the sides and bottom with a silicone spatula and doing a final mix (about 10-15 turns).  
  13. Prep your 10-cup bundt pan using the reserved, softened butter and flour.  
  14. Put batter into the prepare pan and bake at 325°F for 70-80 minutes, or until a toothpick comes out completely clean.  Alternatively, you can check with an instant-read thermometer.  The cake will be done when the internal temperature reaches 210°F to 215°F.
  15. After removing the cake from the oven, place on top of a cooling rack for ten minutes while you make the simple syrup.

For the Simple Syrup:

  1. Combine granulated sugar and water in a small saucepan.
  2. Heat on medium-high heat until mixture is boiling.  Reduce to medium-low heat and simmer until the sugar is completely dissolved.
  3. Remove from heat immediately once the sugar is completely dissolved.  Use a pastry brush to brush simple syrup on the whole cake.  Allow to cool completely (3-5 hours).

For the Final Glaze:

  1. Combine maple syrup, maple extract, confectioner’s sugar, salt, and cinnamon in a medium bowl.  
  2. Stir gently with a small whisk until smooth.
  3. Using a squeeze bottle or spouted measuring cup, pour the glaze over the inside and outside of the cake.  Some of the glaze will spill over the sides.  
  4. Allow the glaze to set up for 15-20 minutes and enjoy!


  • This is a big, flavorful cake.  You’ll need at least a 10-cup bundt pan to make sure that it doesn’t overspill.  The combination of leavening and the air pockets from your creamed butter and sugar will make it overspill a smaller bundt pan.
  • This can be halved and made into a pumpkin loaf as well!  A 9″x5″ loaf pan is best for this one.
  • It’s especially important to measure the confectioner’s sugar for the final glaze on this cake.  Too much (>100 g) will cause the glaze will develop small holes after setting.  It will still taste delicious, but it’s a disappointing way to end all of your hard work.  
  • To store: This cake needs to be refrigerated once it’s complete.  It can last for up to seven days in the refrigerator.
  • Author: Shani
  • Prep Time: 40 minutes (active)
  • Inactive Time: 3-5 hours
  • Cook Time: 70-80 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 477
  • Sugar: 55.1 g
  • Sodium: 175.9 mg
  • Fat: 16.1 g
  • Carbohydrates: 78.5 g
  • Protein: 6.2 g
  • Cholesterol: 116 mg

I hope you enjoy this little taste of fall from Begin with Butter! If you make it, don’t forget to tag @beginwithbutter on Instagram so I can cheer your success!

-S ??

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    Sifting: Quick Technique. Huge Impact.


    Sifting? Really?

    Yes! Sifting flour may seem like an extra step in the baking process, but it can actually make a huge difference in the end result of your baked goods. Here’s why:

    • Sifting helps break up any lumps or clumps in flour, ensuring that it is evenly distributed and incorporated into your batter or dough.
    • It aerates the flour, giving your baked goods a much lighter, melt-in-your-mouth texture.

    In our too-rushed world, it’s easy to skip over the allegedly “old-school steps” because we think they’re outdated and have no place in the modern kitchen. But trust me, taking a minute to sift your flour can transform your baked goodies from the ones with several pieces left after a function (womp womp…) to the ones that people call dibs on, even before they’re served.

    If it ain’t broke…

    flour and broken eggs on table before dough kneading
    Photo by Flora Westbrook on Pexels.com

    A Quick Look Back

    Back in the day, sifting wasn’t just about getting air into your flour for baking; it played a crucial role in ensuring that certain elements, such as bugs (🤢) or other unwanted bits, were removed from the flour before it was used in baking.

    However, beyond this very practical purpose, bakers stumbled upon an interesting revelation while sifting – the process of sifting made the flour lighter. This lighter flour, in turn, contributed to the creation of softer and airier baked goods, enhancing the overall texture and quality of the final products (cue happy dramatic music here). It’s fascinating how a simple act of sifting, initially used to clean flour, inadvertently led to a delightful outcome that bakers and consumers alike appreciate to this day.

    What Sifting Really Does

    Sifting is one of the secret sauces of baking:

    • Light and Fluffy Bakes: That air you add? It expands when it heats up, giving you that oh-so-good airy texture. Think…Limoncello Layer Cake or even Very Vanilla Pound Cake!
    • Mix Like a Pro: Sifting helps mix your dry ingredients evenly, so every bite is just right.
    • No More Clumps: Want your cakes to be smooth and perfect? Sifting is the answer to avoiding those unwanted dense spots and clumps of dry product in your cakes and cookies.

    Ingredients That Demand Sifting

    Now that we’re on the subject of making our bakes lighter and better, some ingredients are just begging to be sifted. Take cocoa powder and bleached flours, for example. Cocoa powder, because of its fine and dense nature, tends to clump up like it’s holding onto secret baking grudges! And as for bleached flours, their processing makes them more compact and prone to sticking together.

    **Want to learn more about the Five Flours that I Keep Handy in My Kitchen? Click here!

    Cocoa Powder Clumps: The Culprit of Uneven Chocolate Goodness

    When you skip sifting cocoa powder, those stubborn clumps can sail right through your batter, leaving you with uneven chocolate flavor in your bakes. Imagine biting into a cake expecting a smooth, rich chocolatey experience, only to find a lump of unsweetened cocoa powder. This is…not a surprise that anyone wants.

    Bleached Flours and Their Sticky Situations

    Bleached flours, light and fine as they are post-processing, tend to compress in storage. Failing to sift these guys can lead to dense, unappealing spots in your bakes—like finding tiny flour islands in your sea of cake. We’re aiming for melt-in-your-mouth textures, not a treasure hunt in your dessert!

    My Go-To Method

    Here’s a little tip from me to you: always measure your flour first, then sift. Why? Because sifting fluffs up the flour, and if you sift first, you might end up with less than you need.

    Also, I sift just before adding my dry ingredients to my mixture. I want to take full advantage of all of the air that I’ve pumped into that flour mix!

    Tools of the Trade

    While there’s something charming about those hand-crank sifters, I’m all about using a fine mesh strainer. It gets the job done and can be used for a number of baking tasks.

    • Want the fine mesh strainer set that I love? Try this set from OXO!
    • I love a good old-fashioned hand crank like my Mommy had. This one satisfies my nostalgic side when I’m wanting to feel close to her in my baking kitchen.

    These inexpensive tools make a huge difference in your baking. While I do get a small commission if you purchase either of these products, I truly believe in them for home bakers.

    The Bottom Line

    Skipping the sift often leads directly to uneven mixes and also to clumps in your finished baked goods. Clumps mean that your treats might not only look less appealing, but they could have inconsistent textures and flavors and fail to reach their full rising potential. The moral of the story? Sift, sift, and sift some more! It’s a simple step that ensures every bite is as perfect as the last.

    Bringing sifting back into your baking isn’t just about following a step in a recipe; it’s about connecting with a practice our mamas and grandmamas did when creating those special family recipes that we know and love. It’s the difference between baking something good and creating something extraordinary.

    Happy baking, friends! And remember, it’s all about enjoying the ride – and the delicious results. 🍞🎂🥐

    Tropical Cake with Mango Ginger Glaze

    About this Tropical Cake with Mango Ginger Glaze

    This cake is banana trees and mango trees and pineapple shrubs, wrapped up in love and presented to your friends and family. This cake developed one fine day as I was sitting during my assigned “stare out the window” time, when I was positively transported back to a special birthday trip to St. Lucia. It was there that I experienced the most gorgeous and flavorful bananas and mango I’d ever had in my life to that point.

    When I was transported back to that place from my makeshift kitchen office, I could feel the ocean air on my skin. I could see the banana trees everywhere as we traveled all over the island (there’s a story about a taxi day that gives my hubby heartburn to this day 😂).

    This, Friends, is the love offering that I have for you, from my travels and my heart to yours.

    Tropical Cake Ingredients

    All-Purpose Flour: I love the pleasantly plump texture of a good pound cake, and this Tropical Cake is no different. That beautiful texture largely comes from all-purpose flour. I find that cake flour doesn’t give the same rise and texture to pound cakes, so that is why I don’t use it in mine. Additionally, this Tropical Cake contains has a LOT of moisture (3 cups total!) so flours with lower protein content (e.g. cake flour, White Lilly Flour) won’t be able to support it and will likely end up too dense.

    Baking Soda: This cake contains pineapple as one of the components for its liquid. Because pineapple tips the acidity scale, baking soda is the proper leavening for this pound cake. Bananas and mangoes are also mildly acidic, which also makes baking soda the right choice.

    Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. It doesn’t take a lot of salt to balance the sugar in a cake recipe, so measure carefully. If you’re using table salt for this recipe, cut the amount in half. Kosher salt also balances all of the naturally occurring sugars from the fruit, so you’re left with a positively perfect balance of sweetness and warmth.

    This is a picture of a Tropical Cake with Mango Ginger Glaze.

    Ginger: Ginger adds a beautiful, warm element to this wonderful cake. It’s the perfect compliment to the pineapple, mango and ginger, and it is the perfect element to marry those flavors into a tropical combination. The ginger might *seem* like it’s a lot, but it’s truly the perfect amount!

    Allspice: Allspice is a super agent in the spice world. It’s a berry that has elements of black pepper, nutmeg, clove, and cinnamon. It’s a big job and that lil’ allspice is up to the task. Allspice is common in Caribbean cooking, and it is a perfect complement to the big fruit flavors in this cake.

    Unsalted Butter: Butter is a star in this cake! It adds special flavor, and also the creaming process creates the absolutely necessary air pockets that help this cake to rise into the special Tropical Cake of your dreams! Use good butter for this cake, and make sure that it’s room temperature before you begin. I set my butter out for about two hours before baking time.

    Granulated Sugar: While the natural sugar from the fruit does an admirable job of sweetening this cake, that sugar is offset by the water content of those fruits. For that reason, granulated sugar comes in and adds a nice sweetness to this cake, and it also helps with caramelization! That gorgeous crust on the outside of your cake is largely due to the sugars in this recipe!

    Vanilla Bean Pod: The mighty vanilla bean pod does so much in this cake. It truly plays above its weight and adds beautiful warmth and vanilla flavor. If you’re substituting vanilla extract, use two teaspoons. You won’t get the full vanilla flavor that I intended with this recipe, it it will still be over-the-top amazing.

    Eggs: The fatty yolks add flavor to this amazing, while the protein-rich egg whites assist with the texture and rise. Be sure to use large chicken eggs for the best results.

    Crushed Pineapple: Use the juice and the pineapple for this cake! The sweet-tart flavor is truly an excellent addition. Once you have what you need for the cake, you can reserve some of the juice for the pineapple glaze, if you’re electing to do pineapple instead of mango glaze.

    Mashed Banana: Ripe, mashed banana is a must have for this incredible cake. If you don’t have ripe bananas on hand, put some yellow bananas on a parchment-lined sheet pan and cook at 325°F for 30-40 minutes. Let them cool and voilà! Perfectly textured and sweet bananas for mashing. For this recipe, you’ll need two large or 3 medium bananas.

    Canned Mango: Friends, you can use a ripe mango from your fridge if you’d like for this recipe, BUT you won’t get the mango juice that is the absolute star of the show in that mango glaze. (Of course, you can purchase it separately though!). I love canned mango that I can then mash up easily with a fork and mix with the pineapple and banana for the liquid in this cake. It’s just…bliss.

    Once you’ve done your mise en place, this cake is deceptively simple to put together!

    This is a picture of a Tropical Cake with Mango Ginger Glaze.

    Beginners Start Here

    If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and a resource from the BwB Home Baking Academy!) that will help you get set up for success with this Tropical Cake.

    These resources are extremely helpful to help you build consistency (and confidence) in your baking. Need more help? Feel free to send me an email at bakingbestie@beginwithbutter.com!

    Important Tools Used in this Tropical Cake with Mango Ginger Glaze

    Below, you’ll find a list of tools that I used for this amazing cake. You can find all of these tools (and more!) in my Amazon Storefront!

    **I get paid a small commission if you purchase directly from my Amazon Storefront, but these are truly amazing products that you’ll find in my kitchen.**

    This cake takes me to one of my favorite regions in the whole wide world. It’s perfect for any season and accessible to any level of baker. And it is impressive, friends. It will be the talk of your next function. And in the absolute best way possible.

    I hope you love this cake! Enjoy and make sure to tag @beginwithbutter on Instagram when you make it!

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    Tropical Cake with Mango Ginger Glaze

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    This special cake transports me to one of my favorite places on earth.  With Mango, Banana, Pineapple, and spices featured prominently in this cake, it’s perfectly balanced for your dessert table year-round.

    • Total Time: ~5-7 hours
    • Yield: 18 servings 1x


    Units Scale

    For the Batter:

    • 384 g (3 c) All-Purpose Flour
    • 1 tsp kosher salt
    • 1/2 tsp baking soda
    • 1/2 tsp ground ginger
    • 1/2 tsp allspice
    • 227 g (1 c) unsalted butter
    • 500 g (2.5 c) granulated sugar
    • 1 vanilla bean
    • 6 eggs
    • 250 g ripe banana, mashed
    • 350 g canned mango, drained and mashed (keep the juice for the glaze!)
    • 250 g crushed pineapple, with juice

    For the Vanilla Simple Syrup:

    • 67 g (1/3 c) granulated sugar
    • 84 g (1/3 c) water
    • 1 tsp fine sea salt
    • 1 tsp pure vanilla extract

    For the Mango Ginger Glaze:

    • 240 g (2 c) confectioner’s sugar
    • 1/4 tsp fine sea salt
    • 1/8 tsp ground ginger
    • 1 tsp pure vanilla extract
    • 1.52 tbsp mango juice (you can also sub pineapple juice if you prefer!)
    • 13 tsp whole milk


    1. Preheat oven to a true 325°F.  An oven thermometer is essential for this step.  Many ovens run quite hot or cold, and it’s impossible to know unless you have an oven thermometer to gauge the true temperature in your oven!
    2. Sift the all-purpose flour, kosher salt, allspice, ginger, and baking soda into a medium bowl.  Set aside.
    3. In a large bowl, add the granulated sugar and the scrapings of the vanilla bean pod.  Scrunch the vanilla beans into the sugar until fragrant.  Alternatively, you can place the sugar and vanilla beans into a deli cup and shake to your heart’s content.
    4. In another large bowl, add the crushed pineapple, mashed banana, and mashed mango.  Stir until combined.
    5. In a large mixing bowl or the bowl of a stand mixer, mix the butter only with your mixer until it is very smooth.  Add the vanilla-infused sugar and cream the butter and sugar together until they are light and fluffy.  (Not sure what I mean when I say “cream butter and sugar”?  Check out this post!)  Scrape the sides and bottom of the bowl as necessary.  Don’t shortcut this step!  It’s essential to great baked goods!
    6. Add eggs, one at a time, mixing each egg until it is fully incorporated before adding the next egg.
    7. Add half of the flour mixture and mix on low speed until nearly combined.
    8. Add all of the fruit mixture and mix on low speed until nearly combined.
    9. Add the second half of the flour mixture and mix on low speed until nearly combined.
    10. Finish the batter by giving several turns with a stiff spatula, until you have a cohesive batter.  Make sure to thoroughly scrape the sides and bottom of the bowl during this step.
    11. Prep a 10- or 12-cup bundt pan and add the batter to the pan.  Bake for 65-75 minutes, or until an instant-read thermometer reads 212°F in the center.
    12. Remove the cake from the oven and allow to remain in the pan for ten minutes.  Invert the cake onto a cooling rack (not a plate!).  While the cake is cooling for ten minutes, make the simple syrup. 
    13. To make the simple syrup: Add water, granulated sugar, and salt to a small sauce pan.  Bring to a boil.  Turn off once all of the sugar is dissolved.  Remove from the heat and add the pure vanilla extract. 
    14. Invert the cake onto a cooling rack.  VERY GENTLY brush a thin layer of simple syrup onto the warm cake with a pastry brush.  Allow the cake to cool completely before adding the final glaze.
    15. To make the glaze: add confectioner’s sugar, fine sea salt, pure vanilla extract, and 2 tbsp of reserved mango juice to a medium bowl.  Still with a whisk until all of the confectioner’s sugar is moistened.  Add 1 tsp of whole milk and stir.  If necessary, add additional mango juice by teaspoons until you read the consistency of your liking.  The final glaze should have the consistency of thick honey.
    16. Using a spouted measuring cup, squeeze bottle, or spoon, place glaze atop your completely cooled cake.
    17. Enjoy!


    • You can adapt the liquid amounts of each fruit to get the blend of tropical flavor that appeals most to you!  You need 3 cups total of liquid.  This cake has one cup of each.  In metric measurement, that is: 250 grams of banana, 350 grams of mango, and 250 grams of pineapple.  Want more pineapple punch?  Add more pineapple but make sure to reduce the banana and mango!
    • Author: Shani
    • Prep Time: 30 minutes
    • Cooling Time: ~6 hours
    • Cook Time: 65-75 minutes
    • Category: Dessert
    • Cuisine: American

    Classic Recipes for Easter


    Whether you’re an experienced baker or just starting, we’ve got something to light up your Easter table. And remember, we adore seeing your own twists on these classics, so don’t hesitate to share your Easter recipes and traditions in the comments section, and join our vibrant community.

    Here’s our lovingly curated list of top ten BwB Easter recipes—with a little surprise at the end!

    With these delectable recipes at your fingertips, you’re all set to stun your awestruck Easter guests! Whether you make one recipe or all ten, this will truly be a holiday to remember.

    And you’re hearing it here first, Friends! Today, I’m announcing my first monthly BwB “Bake with Me” giveaway! Each month, I’ll pick one of the recipes from my site. If you bake it and tag @beginwithbutter on Instagram, you’ll automatically be entered to win one of the live classes from the Begin with Butter Home Baking Academy!

    This month, we’re starting with a classic: My Classic Lemon Pound Cake. I’m excited for “Bake With Me” and I can’t wait to see your lovely creations!!

    Which recipe will grace your table first this Easter? Share your stories, family traditions, and your take on these tantalizing treats in the comments below. Your blend of nostalgia and the joy of baking creates the sweetest concoction.Happy Baking, Happy Easter, and Happy Spring! 🌷🍰

    Very Vanilla Pound Cake

    The Very Vanilla Pound Cake brings an air of elegant simplicity to your Easter table, delighting guests with its rich, creamy vanilla essence. It’s the perfect blank canvas for a spring celebration, offering versatility to be dressed up with Easter-themed toppings or enjoyed in its pure, delightful form.

    Hummingbird Pound Cake (Without Nuts!)

    The Hummingbird Pound Cake is Easter perfection, blending tropical flavors of banana and pineapple in a moist, dense cake that sings of spring. It’s the sweet, sumptuous choice that’ll make your Easter brunch or dinner a memorable feast, capturing the essence of the season’s joy and renewal.

    Strawberry Pound Cake

    The Strawberry Pound Cake is a quintessential dessert for Easter and spring, merging the sweet, juicy flavors of fresh strawberries with the rich, buttery tenderness of classic pound cake. Its vibrant berry taste and the aroma of luscious strawberries make it a delightful centerpiece for any spring celebration, embodying the season’s renewal and abundance.

    Classic (and XL!) Hot Cross Buns

    Start your Easter morning with a positively heavenly batch of Hot Cross Buns. Watch as they rise golden and glorious—a perfect herald for the holiday cheer. Share them warm, fresh from the oven, and feel the soft, spiced dough melt in your mouth. It’s an age-old tradition, reimagined by Begin with Butter.

    The Easter Coconut Cake

    Fluffy beyond belief, this Easter Coconut Cake is like a cloud made of sweet, toasty flakes and tender cake layers. Demurely sophisticated, it’s sure to charm its way into being your new Easter centerpiece (and isn’t it just adorable?).

    Sock it to Me Pound Cake

    The Sock It To Me Pound Cake brings a tantalizing twist to your Easter table with its splendid swirls of cinnamon streusel. It’s the perfect blend of comfort and celebration, embodying the warmth and joy of the season. So go ahead, have another slice – it’s Easter after all!

    Perfect Sunday Dinner Rolls!

    Our list wouldn’t be complete without the Perfect Sunday Dinner Rolls—soft, buttery, and irresistible. They’re the unsung heroes of your Easter dinner, ready to cradle precious dollops of gravy or jam, or simply melt in your mouth.

    Orange Creamsicle Spritz Cookies

    These amazing Orange Creamsicle Spritz Cookies come together perfectly for an Easter celebration!  It’s the perfect something sweet to end the evening with guests.

    Carrot Cake Pound Cake

    Imagine all the cozy spices and sweet carrots in a classic carrot cake merged with the buttery richness of a pound cake. This brilliant hybrid is moist, dense, and oh-so-decadent—the kind you’d want to savor by the forkful while sipping on a cup of tea in a sunlit afternoon.

    This is a picture of lemon pound cake, surrounded by lemons

    Classic Lemon Pound Cake

    Easter festivities wouldn’t be the same without the iconic Lemon Pound Cake, gracing tables everywhere with its zesty charm. As timeless as Easter egg hunts, this cake adds a burst of sunshine flavor and a velvety texture that melts in your mouth, brightening gatherings with its delightful presence! 🍋💛

    Sweet Potato Pineapple Pound Cake

    Bake up something extraordinary with the Sweet Potato Pineapple Pound Cake. The heartwarming richness of sweet potatoes marries the tropical zest of pineapples, culminating in a symphony of flavors. Daring and delightful, it’s Easter baking with a twist!

    Snickerdoodle Pound Cake

    Ready for some cinnamon-sugar magic? The Snickerdoodle Pound Cake awaits with its tantalizing scent and soft crumb. And psst… the FIRST TWENTY who click will score a 50% off class where this beauty takes center stage!

    The Ultimate Chocolate Pound Cake

    The Ultimate Chocolate Pound Cake is the epitome of Easter indulgence, bringing the rich, decadent taste of chocolate to your holiday celebrations. It’s a sumptuous treat that pairs perfectly with the joy and renewal that Easter embodies, making it a beloved favorite at any Easter gathering.

    Blood Orange Cardamom Olive Oil Cake

    Bursting with zest, the Blood Orange Cardamom Olive Oil Cake is a delicacy that dances between citrusy sweetness and warm spice. Crowned with a jewel-toned glaze, it’s a slice of edible art just waiting to mesmerize your taste buds.

    Southern Rice Pudding

    Come home to comfort with the creamy, dreamy Southern Rice Pudding. A whisper of cinnamon, a kiss of vanilla—this humble dessert is a timeless treasure wrapped in creamy warmth, perfect for an Easter brunch or comforting finale.

    Biscoff Cake

    Easter is about to get incredibly indulgent with the unapologetically delicious Biscoff Cake. Layers of smooth, spiced Biscoff spread woven through moist cake will make every other dessert envious.

    42 Must-Make Ideas for Valentine’s Day


    Hi Friends! Love is in the air and romance is on the horizon this Valentine’s Day! To make this special occasion even more delightful, my amazing friends Britney (from Britney Breaks Bread), Cheryl (from Bakes by Brown Sugar), Anina Belle (from Le Chef’s Wife), and I (your humble leader right here at Begin with Butter) have collaborated to bring you an abundance of incredible recipes: our 42 Must-Make Ideas for Valentine’s Day!

    Are you in need of an appetizer? Look no further! Craving something deliciously savory to pamper your sweetheart? My talented friends have got you covered with can’t-miss appetizers and main courses. From mouthwatering appetizers to an exquisite cheese course, and even a delightful coffee-infused dessert, we have meticulously planned your entire Valentine’s meal.

    Let’s embark on this culinary adventure together and indulge in pure deliciousness!

    With love and culinary delights,

    Shani, Britney, Cheryl and Anina Belle


    Charcuterie Skewers

    From Britney Breaks Bread

    Introducing the ultimate party appetizer – Charcuterie skewers! These easy antipasto skewers are the epitome of fun and deliciousness, offering a delightful twist on the classic charcuterie board. It’s a burst of flavors and textures in every bite, tantalizing your taste buds and making for most mouthwatering treats!

    Charcuterie Board

    From Le Chef’s Wife

    Everything you need to know about making a French Charcuterie Board. Whether it is for date night, a sit down dinner party, a potluck or an apéro dinatoire (also known as a cocktail dinatoire or heavy cocktail), here are some simple tips to making a perfect charcuterie board.

    Hamachi Crudo

    From Britney Breaks Bread

    Hamachi Crudo is an easy and impressive appetizer that features buttery yellowtail in a garlic and citrus crudo sauce! It’s topped with serrano peppers, sesame seeds, red onions, and capers for a delicious combination of bright and umami flavors. With just three simple steps, you can create this recipe that is sure to be the star of the show. Save this crudo recipe for dinner parties, brunch, or date night!

    Scallops and Leeks with White Wine

    From Le Chef’s Wife

    Pan Seared White Wine Diver Scallops and Leeks make for a delicious and elegant French-inspired appetizer. The sweet, buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to serve.

    Asparagus with a Champagne Vinaigrette

    From Le Chef’s Wife

    This French Asparagus with a Champagne Citrus Vinaigrette is simple and flavorful. The bright flavors of citrus and the pop of champagne pair beautifully with fresh spring Asparagus, cooked to perfection. Did I mention that it is a vegan recipe, too?


    Heirloom Tomato Soup

    From Britney Breaks Bread

    Heirloom tomato soup is a delightful blend of vibrant heirloom tomatoes, fresh herbs, and garlic – simmered to perfection. This comforting classic captures the essence of simplicity with its rich, smooth texture and balanced flavors. Enhanced with coconut milk, basil pesto, and fresh herbs, this heirloom tomato soup recipe will be one that you’ll be making all year long!

    French Onion Soup Gratinée

    From Le Chef’s Wife

    This French Onion Soup Gratinée is perfect for date night. The rich, comforting broth. The ooey-gooey cheese pull. The bits of crispy cheese that stick to the edge of the bowl (you know you eat those too!). I also love the warm conviviality of the dish. It is impossible not to laugh and make mmmmm sounds as you eat French Onion Soup Gratinée. You can’t take yourself too seriously as you are in ecstacy over gobs of cheese. There is a moment of shared experience that brings people closer.


    Goat Cheese Skillet Focaccia

      From Begin with Butter
      Goat Cheese Skillet Focaccia with sun-dried tomatoes is the perfect dish to share with your loved one on Valentine’s Day. The combination of creamy goat cheese, crispy focaccia, and tangy sun-dried tomatoes creates a truly indulgent and romantic meal.

    Sourdough Garlic Bread

    From Britney Breaks Bread

    Homemade Cheesy Sourdough Garlic Bread is a hearty sliced loaf slathered with butter, garlic, herbs, and cheese, then baked to crisp perfection. Who doesn’t love a cheesy bread full of garlic and herbs?! With a crunchy crust on the outside, and warm buttery goodness on the inside, and an epic cheese pull, this is the perfect appetizer or side to round out any meal!

    French Baguette

    From Le Chef’s Wife

    This is the best quick, easy French Baguette recipe ever! Want to learn how to make the most beautiful, crusty French Baguettes even if you are a complete beginner at baking? This French Baguette recipe will immediately add a “je ne sais quoi” to your meal. The perfect accompaniment to a French cheese board or French charcuterie board.

    Special Occasion Cinnamon Roll

    From Begin with Butter

    Looking to surprise your beloved with a memorable Valentine’s Day breakfast? Indulge their senses with these exquisite Special Occasion Cinnamon Rolls. A delightful and sweet gesture that will surely make their heart flutter with love!

    Brioche Dinner Rolls

    From Britney Breaks Bread

    Brioche Dinner Rolls are soft, pillowy mounds of rich, slightly sweet bread and they are the perfect appetizer, side dish, or snack. You won’t want to pass these brioche rolls at the dinner table because you’ll be too busy hogging them!

    Main Courses

    Butter Poached Lobster

    From Britney Breaks Bread

    This Butter Poached Lobster Recipe is the perfect addition to any special occasion. Tender lobster tails poached in buttery sauce full of garlic and fresh herbs and enjoyed with pasta in a creamy white wine sauce. In under an hour, you’ll have juicy and delicious lobster tails, packed with flavor!

    Beef Bourguignon

    From Le Chef’s Wife

    This Beef Bourguignon, or “Boeuf Bourguignon” dish is one of the grand classics of French Cuisine, for good reason. Tender chunks of braised beef that melt in your mouth. A rich, winey sauce that envelops the beef and the supple vegetables. A dish you can’t resist saying “yum” after just one bite – just like in the movie, Julie & Julia.

    Beef Osso Buco

    From Britney Breaks Bread

    I love to gather the family on a cozy Sunday afternoon and enjoy a meal together. Osso buco can hang out in the oven, braising away, while you are at church or running errands. Then it’s simple to pull out a family meal when it’s ready.

    Coq au Vin

    From Le Chef’s Wife

    Coq au Vin sounds fancy but the dish can actually be made rather simply. The chicken is seared, then braised in a rich red wine sauce with bacon, mushrooms and beautiful pearl onions that infuses it with so much flavor, you will say, “mmmmm” with every bite.

    Bavette Steak

    From Britney Breaks Bread

    Bavette steak is a mouth-watering juicy steak that’s flavorful, versatile, and easy to make. It’s marinated in a dijon sauce and topped with a creamy garlic butter sauce for a show-stopping dish that’s perfect for every occasion.

    Surf ‘n Turf

    From Le Chef’s Wife

    Surf ‘n’ Turf, or Steak & Lobster dinner, is a romantic dish to serve to your loved one. An American steak house classic, but this recipe has a French twist with a decadent Champagne, shallot and herb butter that you will want to pour over everything! Not to mention a generous serving of perfectly sautéed haricots verts.

    Bone in Ribeye Steak

    From Le Chef’s Wife
    Do you want to cook a Bone-In Ribeye steak at home that tastes just like it does in a fancy restaurant? This recipe is the best way to cook a steak like a Chef. In this blog post I will share with you a step-by-step guide to making restaurant worthy steaks at home. What better cut to impress your loved ones with than a bone in ribeye steak?

    Lobster Mac n Cheese

    From Le Chef’s Wife

    This recipe makes the absolute creamiest homemade lobster mac and cheese I have ever had. With the addition of lobster, it becomes an elevated comfort dish that you could serve at a chic brunch or dinner party with friends at home.

    Filet Mignon

    From Le Chef’s Wife

    How to cook Filet Mignon like a French Chef. Filet Mignon is one of the most tender cuts of steak and when cooked properly at home feels very luxurious. Le Chef and I enjoy serving steak at home because, like with the Seared Scallops and Leeks in White Wine appetizer, the star of the show is the product. There are no fussy cooking techniques, no long list of ingredients – just simple, really good steak. Less dishes to clean up afterwards and more enjoyment in the cooking process.

    Cheese Course

    Cheese Board

    From Le Chef’s Wife

    This post includes everything you need to make a perfect French Cheese board. With a focus on quality, not quantity, a French board is simple to make with a few tips!

    Dessert & Cocktails

    Baba au Rhum Pound Cake

    From Begin with Butter

    Celebrate Valentine’s Day in style with a delightful treat: Baba au Rhum. This exquisite dessert combines a light and fluffy cake, drenched in a sweet syrup with a hint of rum. Indulge in its decadence, as it sets the perfect mood for a truly romantic evening. Show your loved one just how much you care with this truly captivating delight.

    Meyer Lemon Tart

    From Bakes by Brown Sugar

    Creamy, fruity Meyer lemon curd is combined with a nutty sweet crust for an amazingly tasty dessert.

    Dessert Charcuterie Board

    From Britney Breaks Bread

    If you’re looking for a fun way to entertain guests, look no further than this simple dessert charcuterie board. It’s a fun way to combine all of your favorite treats into the easiest dessert ever. Whether it’s a birthday celebration, holiday party, movie night, valentine’s day, or just a girl’s night in – this gorgeous dessert charcuterie board is the perfect addition.

    Moelleux au Chocolat

    From Le Chef’s Wife

    The absolute best Moelleux au chocolat recipe. Moelleux au chocolat is also known as a chocolate lava cake, fondant or as a mi-cuit au chocolat. This recipe, Le Chef’s recipe, makes for a cake that is rich on the outside and decadently gooey on the inside – positively oozing with dark chocolate. The perfect dessert to make for the one you love.

    Salted Caramel No-Churn Ice Cream

    From Begin with Butter

    Not only is Salted Caramel No-Churn Ice Cream a delicious treat, but its rich and indulgent flavors make it the perfect dessert to share with your special someone on Valentine’s Day. With every creamy spoonful, you’ll taste the love and sweetness that this dessert represents, making it a truly romantic choice for the holiday.

    Raspberry Cupcakes

    From Bakes by Brown Sugar

    These raspberry cupcakes are moist, full of delicious raspberry flavor and topped with a creamy tart raspberry buttercream that you’ll absolutely love.

    Chocolate Chip Cheesecake

    From Britney Breaks Bread

    This glorious chocolate chip cheesecake recipe is a chocolate lovers dream! Creamy smooth cheesecake with chocolate chips in every bite, then topped with a chocolate ganache and whipped cream for the most delicious dessert!

    Soufflé au Chocolat

    From Le Chef’s Wife

    A beautiful rise. A fluffy, flavorful, lighter than air, filling. A dessert that sighs as you delve in to it with your spoon. These are the makings of a perfectly made Soufflé. A French dessert so iconic that all the best restaurants feature one but few people attempt to make them at home. I am going to share with you the best chocolate soufflé recipe – full of Chef’s tips and tricks to succeed at making this intimidating dessert at home. Are you ready to feel like Julia Child in the kitchen?

    Red Velvet Cupcakes

    From Begin with Butter

    Red velvet cupcakes are the perfect treat for Valentine’s Day as their rich, decadent flavor and deep red color symbolize love and passion. Additionally, the act of baking them together can be a fun and intimate activity for couples to enjoy on the special day.

    Raspberry Shortbread Cookies

    From Bakes by Brown Sugar

    These easy to make Raspberry Shortbread Cookies are a buttery shortbread cookie filled with freeze-dried raspberries and topped with a ruby chocolate glaze.

    Red Velvet Cake

    From Bakes by Brown SugarThis delicious red velvet cake is the perfect blend of chocolate flavor, vanilla, and velvety smooth texture, all topped off with a decadent mascarpone frosting

    Orange Creamsicle Spritz Cookies

    From Begin with Butter

    Orange creamsicle spritz cookies are the perfect treat to impress your significant other on Valentine’s Day. The creamy texture and citrus flavor of these cookies make them a delightful and romantic choice for this special occasion.

    Limoncello Layer Cake

    From Begin with Butter

    A slice of Limoncello Layer Cake with Swiss Meringue Buttercream provides a perfect balance of tangy and sweet flavors, making it the ideal dessert for a romantic Valentine’s Day dinner. The delicate layers and beautiful presentation of this decadent cake add an extra touch of romance to any special celebration.

    The Easiest Whipped Cream

    From Begin with Butter

    The Easiest Whipped Cream adds a touch of sweetness and indulgence to any Valentine’s Day dessert. Its light and airy texture is the perfect complement to a romantic evening with your significant other.

    Easy Date Night Banana Pudding

    From Begin with Butter

    Easy Date Night Banana Pudding is a delightful and indulgent dessert perfect for sharing with your significant other on Valentine’s Day. Its creamy texture and sweet banana flavor make it the perfect treat to enjoy while snuggled up with your loved one.

    Panna Cotta with Strawberry Sauce

    From Begin with Butter

    Panna Cotta with Strawberry Sauce is the perfect romantic dessert for Valentine’s Day. The smooth and creamy texture of the Panna Cotta coupled with the sweet and tangy flavors of the strawberry sauce creates a delectable and indulgent treat that is sure to impress your significant other.

    Kir Royale

    From Le Chef’s Wife

    The Kir Royale Cocktail is chic, refreshing and romantic. My favorite cocktail, made with champagne and crème de cassis, as seen on the latest season of Emily in Paris.

    Simple, Classic Affogato

    From Begin with Butter

    Affogato is a perfect dessert for Valentine’s Day because it combines the sweetness of gelato with the bitterness of espresso, symbolizing the bittersweet nature of love. Additionally, sharing an affogato with your significant other can be a romantic and intimate bonding experience.

    Blood Orange Pound Cake

    From Bakes by Brown Sugar

    This moist blood orange pound cake recipe is a fun twist on the traditional pound cake and is perfect for anyone who loves blood oranges and their unique taste.

    Biscoff Cake

    From Begin with Butter

    Not only is his biscoff cake delicious and full of flavor, but it also makes for a romantic dessert option for Valentine’s Day. The rich, creamy texture combined with the decadent biscoff cookie crumble is sure to impress your loved one and make for a sweet and memorable evening.

    From all of us to all of you, we hope you have an amazing Valentine’s Day celebration with your loved ones!



    Britney Breaks Bread began with a passion for food, love of family, and the yearning to create fun and flavorful recipes for everyone to enjoy! I am also an avid traveler and draw inspiration from the foods I’ve eaten all across the world in my own kitchen. My mission is to bring approachable, impressive, and delicious recipes to the dinner table, no matter how experienced the cook!

    Since I began my blog in October 2019, I have worked with brands such as Food52, Duluth Trading Company, Sur La Table, and have been featured in The Washington Post, The Pioneer Woman, Buzzfeed and many more!


    Cheryl Norris

    Hello Everyone!  My name is Cheryl and I’m the owner and creator of the food blog, Bakes by Brown Sugar.  I being this blog out my passion and love for baking and my desire to share recipes with others.  My goal is to educate and inspire you with beautiful and tasty baking recipes and to make sure you’re successful in the kitchen.  You’ll find everything from a simple buttery shortbread cookie to a beautiful orange tart.

    If you like what you see in this recipe roundup please subscribe to Bakes by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.  And connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.


    Shani Whisonant

    Hello My Friends!  My name is Shani, and I’m the Chief Butter Ambassador and Owner at Begin with Butter and the Begin with Butter Home Baking Academy.  It’s my mission to help people become better bakers, whether they’re making one of my recipes or one of the recipes of my esteemed friends!  To that end, I’ve created the Begin with Butter Home Baking Academy, where you can learn baking techniques that will help you become a better, more confident baker and have an amazing time!  There’s also tons of free content right here on my blog, beginwithbutter.com.  Feel free to get cozy with a cup of tea and check it out!

    My absolute favorite social circle is on Instagram, but you can find me on YouTube and Facebook as well!


    Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that busy people deserve to eat well at home.
    I share our French home cooking on Instagrampinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!

    Biscoff Cake


    My dear friends, there is a cookie that has taken both the internet and the skies by storm. If you have ever traveled internationally (or even on occasion domestically-I’m looking at you Delta!😍), you are surely familiar with what I am about to describe: the unparalleled Biscoff Cookie. And, naturally, it was an absolute must for me to create a Biscoff Cake worthy of its legendary reputation – a pound cake that lives up to its illustrious name.

    This is a photo of a Biscoff cake.

    Behold…the one. This pound cake embodies the exquisite flavor of the legendary Biscoff cookie, coupled with the unmistakable texture that defines my special cakes. It truly is a harmonious fusion, and now, the recipe is yours.

    About this Biscoff Cake

    The Biscoff Cake is an exquisite pound cake dessert that delights with its rich, buttery base and distinctive spiced caramel flavor. Each slice is dense yet tender, infused with the deep sweetness of Biscoff cookies. The crowning glory of this cake is the crumbled Biscoff texture on top — a crunchy contrast to the moist crumb beneath, offering a satisfying bite that echoes the nostalgic taste of Lotus Biscoff biscuits in each decadent forkful.