Bananas Foster Pound Cake

Shani
-
2
Bananas Foster Pound Cake

Friends, welcome to Day 11 of the Twelve Days of Pound Cake! And a big welcome to this Bananas Foster Pound Cake. Because she is a beaut.

She is absolutely luxurious and dreamy, and has an incredible banana flavor. But she is also complex: from the vanilla bean ice cream to the decadent cake, to the butter rum reduction, she is a sight and taste to behold.

I have cake to eat, so let’s get to brass tacks quickly, shall we?

About this Bananas Foster Pound Cake

The original Bananas Foster, an absolutely delightful and classic dessert, traces its origins to the early 1950s in New Orleans. The dish was created by Chef Paul Blangé at Brennan’s restaurant and named after Richard Foster, a regular customer and friend of the restaurant’s owner, Owen Brennan. The indulgent treat typically features ripe bananas cooked in a rich caramel sauce made with brown sugar, butter, banana liqueur, and dark rum. The sauce is often ignited tableside, adding a dramatic flair to the dining experience. Once the flames subside, the bananas are served over vanilla ice cream, creating a delightful combination of warm, gooey sweetness and cold creaminess. Bananas Foster has since become a classic and iconic dessert, celebrated for its delicious flavor and entertaining preparation.

This version doesn’t ignite anything, but it’s fiery nonetheless (see what I did there?). Inspired by the original, this decadent banana cake is topped with a butter rum reduction, and finished with vanilla bean ice cream.

Those of you who love rich foods will absolutely love this cake. Heck, those of you who love bananas will love this cake!

This is a photo of Bananas Foster Pound Cake, and also vanilla bean ice cream.

Ingredients in this Bananas Foster Pound Cake

The cake portion of this dessert features a few ingredients that work delightfully well together.

All-Purpose Flour: All-purpose flour is the star of a pound cake, IMHO. The higher protein content helps create the incredible texture that reminds me so much of those pound cakes of my youth. Also, if you want a pound cake that conforms to these beautiful bundt pans and creates a stunning masterpiece, you’ll want all-purpose flour; cake flour doesn’t hold those gorgeous designs nearly as well.

Baking Soda: This cake uses buttermilk as the liquid. For this reason, baking soda is the appropriate leavening. Don’t substitute baking powder in this recipe; it’s not the right tool for the job.

Kosher Salt: Every baked good needs salt to counteract the sugar. A little goes a long way, so be careful when you’re measuring!

Unsalted Butter: Room temperature, unsalted butter is perfect for this cake. I used my favorite cultured butter from Vermont Creamery, but what you use is entirely up to you! The butter helps create the perfect texture in this cake; the creaming process creates beautiful little air pockets that help the leavening work even better!

Vegetable Oil: Oil helps add additional richness to this ultra decadent cake!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar! 

Eggs: The egg whites in this cake add structure to the cake, while the fatty yolks add flavor. Make sure to take your time whilst adding the eggs! Too much liquid at one time will cause your batter to separate.

Pure Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for the richness of this cake. 😊

Bananas: You can’t have Bananas Foster without bananas! 😂 In this cake, the bananas add luscious texture to the cake, and fun banana flavor as well!

Buttermilk: You’ll want to use full-fat buttermilk for this recipe. Fat=flavor and you don’t want to skimp on flavor!

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 Bananas Foster Pound Cake.

This is a photo of Bananas Foster Pound Cake

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Bananas Foster Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

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

This is a photo of Bananas Foster Pound Cake

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This dessert is fully classic southern, and I am absolutely here for it. This holiday season, this is the one that I cannot wait to share with my family. I hope you all enjoy it too!

See you tomorrow for Day 12! I can’t believe it’s our last day together!

Vegan Lemon Pound Cake

Shani
-
4
Vegan Lemon Pound Cake

Friends! Welcome to Day 10 of the Twelve Days of Pound Cake! We are rounding out our vegan offerings for this year’s event with this incredible, delectable, downright sinful Vegan Lemon Pound Cake.

This is a picture of Vegan Lemon Pound Cake.

Because Friends, if a pound cake doesn’t have those qualities, I don’t even want it. And, vegan or not, my pound cakes have to be a certain way before I present them to you.

About this Vegan Lemon Pound Cake

This cake…THIS CAKE. The flavors are really bold and very full, but they are incredibly balanced. I wanted this cake to deliver on big taste and incredible texture, and it delivered in spades. 😊

To ensure that this cake was vegan, I did a few things: I used plant-based butter (I strongly prefer Earth Balance sticks to anything else, and am limited in plant-based butters because I cannot use nut butters), I used flax eggs, and I also used plant-based milk. Those three changes took out all of the animal products from this cake, making sure that those of you who do not consume animal products can happily munch of pound cake, like everyone else. 😃

Because pound cake is meant to be an inclusive experience.

This is a picture of Vegan Lemon Pound Cake.
This is a picture of Vegan Lemon Pound Cake.
This is a picture of Vegan Lemon Pound Cake.

Ingredients in this Vegan Lemon Pound Cake

All-Purpose Flour: All-purpose flour a superhero when it comes to baking ingredients—it has the just-right amount of proteins that team up to give this cake the perfect structure!

Baking Soda: You need baking soda for this Vegan Snickerdoodle Pound Cake; it gives the perfect rise, texture, and iconic flavor by reacting with acidic “buttermilk”, ensuring a delightful, light, and fluffy outcome.

Kosher Salt: You need a pinch of salt in sweet desserts because it enhances and balances the flavors, elevating the sweetness and making every bite more delicious. If you’re using table salt in this cake, halve the amount.

Cinnamon: Cinnamon in Vegan Snickerdoodle Pound Cake: the spice that turns a simple cookie into a flavor disco, where each bite is a groovy dance party for your taste buds! A little goes a long way, so don’t get cute with the measurement!

This is a picture of Vegan Lemon Pound Cake.

Vegan Butter: Vegan butter in baking acts as a plant-based substitute for traditional butter, providing moisture, richness, and a buttery flavor to recipes, ensuring that your treats are both cruelty-free and irresistibly tasty.

Vegetable Oil: Oil helps add additional richness to the batter!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Vanilla Bean or Vanilla Extract: You can use either; this is a matter of personal preference. I prefer the bold flavor of the vanilla bean, but if prefer to have the lemon flavor come through more boldly, use the vanilla extract.

Flax Eggs : Flax eggs, serving as a vegan-friendly binder, work their magic in baked goods by mimicking the binding properties of traditional eggs, adding moisture, structure, and helping create a perfect texture without the need for animal products.

Plant-Based Milk: Every cake gets moisture from its chosen liquid, and this one is no different. For this cake (and all vegan baking), I actually prefer oat milk, but you can use any plant-based milk that you have on hand.

Lemon Juice: The cake calls for 32 grams (1/8 c) of freshly squeezed lemon juice. The simple syrup calls for 2 tbsp. The glaze? Another 2 tbsp of freshly squeezed lemon juice. The lemon juice lends a subtle lemon flavor to the cake that is perfectly balanced with the hit of vanilla; you will never need to use lemon extract in this cake. Please don’t use the lemon juice in a bottle.

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 that will help you get set up for success with this Vegan Lemon Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

This is a picture of Vegan Lemon Pound Cake.

Important Tools Used in this Vegan Lemon Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

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

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

We are nearing the end of this year’s event, but don’t fret! We still have two whole cakes to reveal! Can’t wait to see you tomorrow for Day 11!

Vegan Snickerdoodle Pound Cake

Shani
-
4
Vegan Snickerdoodle Pound Cake

Hey Friends! Welcome to Day 9 of the Twelve Days of Pound Cake! Today, I have a special take on a cake that’s been an utter sensation on my website. Today, Friends, we have Vegan Snickerdoodle Pound Cake!

This is a photo of a Vegan Snickerdoodle Pound Cake.

Yesterday, I posted the first vegan pound cake recipe in Begin with Butter’s history. She is my Vegan Red Velvet Pound Cake, and she is a cake for which I am immensely proud. Proud because I cracked the code on moist vegan pound cake. Well, today I’m continuing to add to my vegan cake repertoire with this amazing cake.

About this Vegan Snickerdoodle Pound Cake

This Vegan Snickerdoodle Pound Cake is truly unbelievable in the best way. It has a perfect amount of cinnamon, and that signature cream of tartar tang that that true snickerdoodle fans crave. But there are no eggs, butter, or cow’s milk in this cake. And I know you’re wondering how I was able to create this incredibly moist cake with an undeniable pound cake texture, aren’t you?

There is butter in this cake, but it’s plant-based butter. Specifically, I love Earth Balance butter for baking; this one is a keeper for vegan baking. It creams just like traditional butter, and helps tremendously with cake rise.

Instead of eggs, I used flax eggs (with flax meal, not flax seeds). When I say they delivered a delicious result?! 😊

Instead of dairy buttermilk, I added white vinegar to oat milk and created plant-based buttermilk!

Et voilà. You have the ability to make a Vegan Snickerdoodle Pound Cake! (There are a couple of other changes as well, but I won’t bore you by going into the weeds about every little detail.)

This is a photo of a Vegan Snickerdoodle Pound Cake.

Vegan Snickerdoodle Pound Cake Ingredients

All-Purpose Flour: All-purpose flour a superhero when it comes to baking ingredients—it has the just-right amount of proteins that team up to give this cake the perfect structure!

Baking Soda: You need baking soda for this Vegan Snickerdoodle Pound Cake; it gives the perfect rise, texture, and iconic flavor by reacting with acidic “buttermilk”, ensuring a delightful, light, and fluffy outcome.

Kosher Salt: You need a pinch of salt in sweet desserts because it enhances and balances the flavors, elevating the sweetness and making every bite more delicious. If you’re using table salt in this cake, halve the amount.

Cinnamon: Cinnamon in Vegan Snickerdoodle Pound Cake: the spice that turns a simple cookie into a flavor disco, where each bite is a groovy dance party for your taste buds! A little goes a long way, so don’t get cute with the measurement!

This is a photo of a Vegan Snickerdoodle Pound Cake.
This is a photo of a Vegan Snickerdoodle Pound Cake.
This is a photo of a Vegan Snickerdoodle Pound Cake.

Cream of Tartar: Cream of tartar in Vegan Snickerdoodle Pound Cakes isn’t just a kitchen rebel; it’s the unsung hero that adds tangy flair and ensures your cakes rise to the occasion with a sassy twist!

Vegan Butter: Vegan butter in baking acts as a plant-based substitute for traditional butter, providing moisture, richness, and a buttery flavor to recipes, ensuring that your treats are both cruelty-free and irresistibly tasty.

Vegetable Oil: Oil helps add additional richness to the batter!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Flax Eggs : Flax eggs, serving as a vegan-friendly binder, work their magic in baked goods by mimicking the binding properties of traditional eggs, adding moisture, structure, and helping create a perfect texture without the need for animal products.

Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for this delightful dessert. 😊

Vegan Buttermilk: You’ll create your own buttermilk, using plant-based milk and white vinegar! It works like a charm!

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 Vegan Snickerdoodle Pound Cake.

This is a photo of a Vegan Snickerdoodle Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Want to take advantage of the best sale of the year at the Begin with Butter Home Baking Academy? Use code TWELVEDAYS to get 15% off sitewide this holiday season!

This is a photo of a Vegan Snickerdoodle Pound Cake.

Important Tools Used in this Vegan Snickerdoodle Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

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

SHE Media
This is a photo of a Vegan Snickerdoodle Pound Cake.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This vegan option is the second one on the Begin with Butter site, but I hope it will be first in my snickerdoodle lovers’ hearts! ❤️

I hope you all love this cake and I’ll see you tomorrow for Day 10 of this amazing event!

Vegan Red Velvet Pound Cake

Shani
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2
Vegan Red Velvet Pound Cake

Welcome to Day 8 of the Twelve Days of Pound Cake! Friends, today is an extraordinary day; because today is the day that Begin with Butter is jumping into the vegan world. And we’re coming in hot with our first vegan feature: Vegan Red Velvet Pound Cake.

This is a photo of a vegan red velvet pound cake.
This is a photo of a vegan red velvet pound cake.
This is a photo of a vegan red velvet pound cake.

She’s a take on my Ruby Red Velvet Pound Cake, but completely vegan. No animal products whatsoever.

I am so proud of this cake I could literally bust. I have been eating more and more vegan and vegetarian options, and it was just time for my work to reflect that. To have this Vegan Red Velvet Pound Cake come out so well just makes me incredibly happy!

About this Vegan Red Velvet Pound Cake

I’ll start with the end. You are sacrificing nothing with this cake. The taste is 🤌🏾. The texture is utterly beautiful. It’s perfectly chocolatey, as any red velvet cake should be. Your fork literally melts through this cake when you take a bite.

Vegan Red Velvet Pound Cake is a fun challenge that demonstrates the evolution of culinary creativity. Born out of the desire to cater to a growing plant-based lifestyle, this velvety delight is a compassionate twist on my Ruby Red Velvet Pound Cake for my plant-based friends.

This is a photo of a vegan red velvet pound cake.

As the vegan movement has gained momentum, bakers want to cater to multiple crafting a cruelty-free version without compromising on taste and texture. We want everyone to be able to enjoy sweet treats! As a result, we’ve found a way to create a harmonious blend of plant-powered ingredients, vibrant red hues, and the unmistakable richness of a traditional pound cake. So, next time you savor a slice, remember that this delectable creation is not just a dessert; it’s a testament to the culinary ingenuity that turns traditions upside down, all while keeping your taste buds delighted in the most delicious way.

I’ll say it: if you didn’t know this was vegan, you’d never suspect that it was vegan.

Ingredients in the Vegan Red Velvet Pound Cake

All-Purpose Flour: All-purpose flour a superhero when it comes to baking ingredients—it has the just-right amount of proteins that team up to give this cake the perfect structure!

Cocoa Powder: You need natural cocoa powder for red velvet cake because its acidity enhances the vibrant red color of the cake, and its distinct flavor contributes to the signature taste, creating a perfect harmony with the other ingredients for that classic and delicious red velvet experience.

Baking Soda: You need baking soda for red velvet cake to create the perfect rise, texture, and iconic flavor by reacting with acidic ingredients, ensuring a delightful, light, and fluffy outcome.

Kosher Salt: You need a pinch of salt in sweet desserts because it enhances and balances the flavors, elevating the sweetness and making every bite more delicious. If you’re using table salt in this cake, halve the amount.

Vegan Butter: Vegan butter in baking acts as a plant-based substitute for traditional butter, providing moisture, richness, and a buttery flavor to recipes, ensuring that your treats are both cruelty-free and irresistibly tasty.

Vegetable Oil: Oil helps add additional richness to the batter!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Flax Eggs : Flax eggs, serving as a vegan-friendly binder, work their magic in baked goods by mimicking the binding properties of traditional eggs, adding moisture, structure, and helping create a perfect texture without the need for animal products.

Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for this chocolate delight. 😊

Red Food Coloring: You need the red food coloring to get to that signature red color. The recipe calls for 2 tablespoons, but if you’re really wanting a red red cake, then you can use up to 3 tablespoons. It will likely impact the flavor, though.

White Vinegar: The white vinegar/red food coloring combination really punches up the red color in your cake!

Vegan Buttermilk: You’ll create your own buttermilk, using plant-based milk and white vinegar! It works like a charm!

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 Vegan Red Velvet Pound Cake.

This is a photo of a vegan red velvet pound cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Want to take advantage of the best sale of the year at the Begin with Butter Home Baking Academy? Use code TWELVEDAYS to get 15% off sitewide this holiday season!

This is a photo of a vegan red velvet pound cake.

Important Tools Used in this Vegan Red Velvet Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

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

This is a photo of a vegan red velvet pound cake.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

We are officially a blog that offers vegan dessert options and I am positively gleeful about the options that are already running rampant in my brain. I hope you all are ready for the ride!

I hope you all love this cake and I’ll see you tomorrow for Day 9!

Sock it to Me Pound Cake

Shani
-
11
Sock it to Me Pound Cake

Hey Friends! Welcome to Day 7 of the Twelve Days of Pound Cake! Today, we have a Southern Classic, made accessible to those with nut allergies: the Sock it to Me Pound Cake!

I love this cake so much, Y’all. I mean, who wouldn’t love a delicious, ultra-buttery pound cake with streusel mixture in the middle?

Someone who doesn’t love pound cake, that’s who.

This cake is such a southern staple, and I’ve been asked to come up with my own version several times. I avoided it, though, because, well, “proper Sock it to Me Cake has pecans” and I have a pesky pecan allergy.

Pesky as in consuming pecans causes anaphylaxis at this point in my life. Which is incredibly sad, because in my heyday, I could eat handfuls of pecans. But I digress…

This cake is decadent and beautiful, and I promise you won’t miss the pecans (though you can absolutely add them if you want to)!

About this Sock it to Me Pound Cake

Picture this: it’s the ’60s, where everything was groovy and the Pound Cake was having its own little revolution. Enter the “Sock it to Me Pound Cake,” a dessert that brought a whole new level of sass and flavor to the table. Back then, life was all about breaking free from norms, and this cake? Well, it was the rebellious hero we didn’t know we needed.

Now, when you sink your teeth into a slice of the “Sock It to Me Pound Cake,” you’re not just indulging in dessert; you’re taking a time machine back to when life was wild and the music was loud (and good). Imagine the classic pound cake got a 60s makeover, making it the dessert rebel of its time. And guess what? It’s still stealing the show today, with bakers putting their own spin on it. So, here’s to the cake that never went out of style – the “Sock It to Me Pound Cake.” Because who said history can’t taste deliciously fun? I certainly didn’t say that. 😊

There are some purists who will proclaim that this is not a true Sock it to Me Pound Cake if it doesn’t contain pecans. To those purists, I say two things: 1) nut allergy; and 2) those with nut allergies should not be excluded from the delectable-ness of this cake. We are all about inclusion here at Begin with Butter. 😊

Ingredients for the Sock it to Me Pound Cake

All-Purpose Flour: All-purpose flour is the star of a pound cake, IMHO. If you want a pound cake that conforms to these beautiful bundt pans and creates a stunning masterpiece, you’ll want all-purpose flour; cake flour doesn’t hold those gorgeous designs nearly as well.

Baking Soda: This cake uses buttermilk as the liquid. For this reason, baking soda is the appropriate leavening. Don’t substitute baking powder in this recipe; it’s not the right tool for the job, and the tanginess from the buttermilk won’t be tamed by baking powder.

Kosher Salt: Every baked good needs salt to counteract the sugar. A little goes a long way, so be careful when you’re measuring!

Unsalted Butter: Room temperature, unsalted butter is perfect for this cake. I used 1.5 cups (3 sticks) of butter for this recipe, and Friends, OMG. I used my favorite cultured butter from Vermont Creamery, but what you use is entirely up to you! The butter helps create the perfect texture in this cake; the creaming process creates beautiful little air pockets that help the leavening work even better! This amount of butter makes for a beautifully buttery cake.

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Eggs: The egg whites in this cake add structure to the cake, while the fatty yolks add flavor. Make sure to take your time whilst adding the eggs! Too much liquid at one time will cause your batter to separate. With the extra stick of butter, this is even more possible; so, take your time with the eggs.

Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for the buttery cake. 😊

Sour Cream: You’ll want to use full-fat sour cream for this recipe. Fat=flavor and you don’t want to skimp on flavor!

Streusel Filling: The streusel goes directly into the batter to make the cutest little swirl. That streusel is a few simple ingredients: brown sugar, white sugar, all-purpose flour, cold butter, and a pinch of salt for a lil’ razzle dazzle. The result? Take a look. 😊

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 Sock it to Me Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

This is a photo of a Sock it to Me Pound Cake.

Important Tools Used in this Sock it to Me Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

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

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

I love everything about this cake: from the buttery bite to the sweet inside, it’s just delightful. It’s a southern staple for a good reason: it’s incredible!

I hope you all love this cake and I’ll see you tomorrow for Day 8!

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