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Anyone Can Cake: Bonus Recipes!

October 31, 2023 · In: Featured, Lifestyle

Exciting news, people! I have some sweet BONUS RECIPES for everyone who orders Anyone Can Cake between now and December 25th, 2023! These are four delicious layer cake recipes that would have been in the book had there been room, and I’m so excited to offer them as an extra exclusive extension of the book. Whether you’re thinking about gifting a copy of Anyone Can Cake this Holiday season OR ordering one for yourself, now is the perfect time for maximum recipes. Here’s how to download your Bonus Recipes eBook:

Step 1: Order a copy of Anyone Can Cake by Christmas Day, 2023. If you live outside the United States, here are links to additional retailers that ship worldwide.

Step 2: Email proof of your order (a screenshot of your confirmation) to accbonusrecipes@gmail.com with “Bonus Recipes” in the subject line.

Step 3: Click the download link in your email response + enjoy the recipes! Be sure to tag me on Instagram to show me your bakes 🙂

The Bonus Recipes

Here’s a look at the four bonus recipes you’ll get in this eBook:

Banana Biscoff CAKE with salted Caramel drip

In my humble opinion, the best way to use overripe bananas is to bake them into a banana cake. Not just any banana cake though, one that’s extra moist, packed with banana flavor, and has that perfect stick-to-the-back-of-your-fork crumb. This is my favorite banana cake recipe ever for those very reasons, and it’s leveled up even more when paired with Biscoff frosting and salted caramel!

banana biscoff caramel cake by sugar and sparrow

Earl Grey Cake with Lavender Buttercream

This is the kind of cake that could brighten any dreary day: layers of Earl Grey tea-infused cake with notes of bergamot, paired with the most delightful lavender buttercream that’s perfectly balanced. The magic of steeping is what gives this cake such a beautiful flavor throughout – you’ll be steeping the tea leaves in simmering milk for the cake and dried lavender in simmering milk for the buttercream. There’s something really rustic and comforting about flavoring the cake this way, and the result is just right.

lavender earl grey cake by sugar and sparrow

Zebra Cake with Chocolate Buttercream

This cake may seem completely unassuming on the outside (although the chocolate buttercream swirls do look delicious), but once you see the inside it becomes an absolute showstopper! There are chocolate and vanilla stripes magically baked into each cake layer and every slice is a thing of wonder.

zebra cake by sugar and sparrow

Nutella Fluffernutter Cake

Whoever thought of sandwiching marshmallow creme and peanut butter between two slices of bread was really onto something. I thought I’d take the idea a few steps further by turning the classic fluffernutter into a layer cake and adding a little Nutella into the mix to take it beyond!

nutella fluffernutter cake by sugar and sparrow

The Bonus Recipes eBook also includes headnotes, gorgeous photos, make ahead tips, and additional recipes for DIY versions of buttermilk and cake flour. It also looks like the layout of the actual book, so you’ll get a little sneak peek of that too. 

Anyone Can Cake bonus recipes eBook

Thanks so much to everyone ordering Anyone Can Cake, I hope these bonus recipes help sweeten the waiting between now and when your book arrives!

By: Whitney · In: Featured, Lifestyle · Tagged: anyone can cake, bonus recipes, ebook

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Reader Interactions

Comments

  1. Dayna Ferguson says

    January 4, 2025 at 3:04 pm

    I ordered the Black Dutched Cocoa powder at the beginning of December and never got it. My confirmation # is 34747S52535. I’ve hunted your website for a way to get help and this is all I could find. Can you help me, please?

    Reply
    • Whitney says

      January 4, 2025 at 3:22 pm

      Hi Dayna! I don’t sell the cocoa powder, but I have linked to that product on amazon before. You’ll need to reach out to Amazon or the place you ordered the black cocoa powder from.

      Reply
  2. Betty says

    May 10, 2023 at 7:46 am

    Oh dear I just bought ur book from Blackwell. So i dont get the free recipes?

    Reply
    • Whitney says

      May 10, 2023 at 8:40 pm

      Hi Betty! The Bonus Recipes eBook came with pre-orders only but I am planning on finding a way to offer the bonus recipes separately! I didn’t realize how popular they would be 🙂 Stay tuned.

      Reply
  3. Erica Hunnel says

    April 27, 2023 at 10:19 am

    I wish I had found your page sooner! These bonus recipes look amazing. Do you think you’ll ever sell them for us who missed out? I plan to get your book next week when I get paid. My 8!year old watched some of your reels with me and is super excited to start making cakes.

    Reply
    • Whitney says

      May 1, 2023 at 8:16 am

      Hi Erica! Thanks so much for the kind words and I’m so happy to hear that you and your kiddo are inspired to start making cakes! I hadn’t planned on selling the bonus recipes but there has been so much demand for them that I want to think about a way to offer them. Stay tuned!

      Reply
  4. Ann says

    April 6, 2023 at 7:08 am

    I LOVE my book!!!!!!

    Reply
    • Whitney says

      April 10, 2023 at 9:30 am

      Yay, Ann!! That makes me so happy!

      Reply
  5. Jennifer says

    February 27, 2023 at 12:11 pm

    Hi! I pre-ordered your beautiful book in digital version in Amazon Kindle… does that count for the bonus? Can’t wait for release and also would love to try that banana biscoff cake. Enjoy tomorrow!!
    I’ll be sending the email just in case.

    Reply
    • Whitney says

      February 28, 2023 at 11:57 am

      Of course it counts!! I’ll make sure you get these bonus recipes!

      Reply

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DYE-FREE BLACK BUTTERCREAM 🖤 (recipe below) there DYE-FREE BLACK BUTTERCREAM 🖤 (recipe below) there is ZERO food coloring in this black buttercream recipe which means it won’t turn your mouth black (or anything else 💩) + it tastes like Oreo cookie butter so it’s a win all around!! The key is to use EXTRA dark black cocoa powder, which also comes in handy in my black velvet cake recipe 🙌🏼 ideal secret ingredient for your Halloween cakes! 
⁣
Full recipe (and the black cocoa powder I use!) is linked in my bio and at https://sugarandsparrow.com/dye-free-black-buttercream/
⁣
DYE-FREE BLACK BUTTERCREAM⁣⁣
Yield: 2.5 Cups⁣⁣
⁣⁣
INGREDIENTS:⁣⁣
1 Cup (226g) unsalted butter, room temp
2 1/2 Cups (300g) powdered sugar⁣⁣
1/2 Cup (56g) EXTRA DARK black cocoa powder⁣⁣*
1 tsp pure vanilla extract⁣⁣
2 Tbsp whole milk, room temp
pinch of salt⁣⁣
⁣⁣
INSTRUCTIONS:⁣⁣
1. In a stand mixer fitted with the paddle attachment, whip the butter on medium speed until creamy and light in color, 4 min. Add half of the powdered sugar and mix on low until just combined, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, 2-3 minutes, scraping down the bowl and paddle as needed.⁣⁣
2. Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more. ⁣⁣

*I use a brand called The Cocoa Trader that I get on Amazon. It’s the darkest black cocoa powder I’ve seen so far!!
⁣⁣
#blackbuttercream #naturalfoodcoloring #blackcake #buttercream #blackcocoapowder
SMALL BATCH pumpkin cake with cream cheese frostin SMALL BATCH pumpkin cake with cream cheese frosting 🧡 This mini cake is a scaled down version of my favorite pumpkin cake recipe + makes the perfect amount for 2-4 people! Bake it as a 4-inch mini layer cake or a single layer 6-inch cake, either way is absolutely delicious and the perfect for date night, a small gathering, or any time you’re craving pumpkin cake without having to make a huge dessert 🙌🏽

Comment RECIPE and I’ll send you the full recipe (with thick and stable cream cheese frosting!) or find it linked in my bio + at https://sugarandsparrow.com/small-batch-pumpkin-cake/ 

INGREDIENTS 
2/3 Cup (88g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/8 tsp ground ginger
1/3 Cup (67g) packed brown sugar
2 Tbsp (25g) granulated sugar
1/3 Cup (80ml) vegetable oil or melted butter
1 large egg, room temp
1/2 Cup (125g) canned pumpkin puree
1/2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 4-inch cake pans or one 6-inch cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
3. In a separate medium bowl, add the brown sugar, granulated sugar, vegetable oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), egg, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
4. Pour the batter evenly between the prepared cake pan(s). If using 4-inch cake pans, bake for 22-26 minutes. If using a 6-inch cake pan, bake for 25-30 minutes. Cool completely before frosting (full recipe with cream cheese buttercream is linked in my bio!)

#pumpkincake #smallbatchcake #minicake #creamcheesefrosting #fallbaking
TOP 10 FALL CAKES 🍂 These are not only MY favorite TOP 10 FALL CAKES 🍂 These are not only MY favorite Fall cake recipes, they’re yours too! 🥰

Comment “FALL” and I’ll send you all of the cake recipes shown here and all 36+ of my favorite Fall baking ideas – classic cakes like pumpkin cake with cream cheese frosting, spice cake, and cranberry orange cake, more complex flavor combinations like chocolate pecan pie cake with salted caramel and apple crisp cake, and cozy recipes like no-bake pumpkin cheesecake, homemade salted caramel, and my favorite brown butter chocolate chip cookie bars. 

https://sugarandsparrow.com/fall-baking-recipes/

#pumpkincake #applecake #fallcake #cakeinspiration #cakeideas
The BEST pumpkin cake with cream cheese frosting 🧡 The BEST pumpkin cake with cream cheese frosting 🧡 this pumpkin layer cake is easy to make, perfectly spiced, so moist, irresistible with cream cheese frosting, and uses the ENTIRE 15oz can of pumpkin (no awkward leftovers!). Top it with pretty piped pumpkins to make it extra cute 🥰

Comment RECIPE to get the full recipe (with frosting + cake decorating tutorial) or find it linked in my bio and at https://sugarandsparrow.com/pumpkin-layer-cake-recipe/

INGREDIENTS
2 Cups (265g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground ginger
1 Cup (200g) packed brown sugar
1/2 Cup (100g) granulated sugar
1 Cup (240ml) vegetable oil or melted butter
4 large eggs, room temp
15 Oz (425g) canned pumpkin puree
2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 6-inch or two 8-inch cake pans.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
3. In a separate large bowl, add the brown sugar, granulated sugar, oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), eggs, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
4. Pour the batter evenly between the prepared cake pans and bake for 32-36 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool the cakes completely to room temp before frosting!

#pumpkincake #creamcheesefrosting #layercake #cake #fallbaking
EASY HOMEMADE SALTED CARAMEL✨(recipe below) even i EASY HOMEMADE SALTED CARAMEL✨(recipe below) even if you’ve never made salted caramel from scratch before, this recipe is VERY beginner friendly + nearly fail proof! There are only 4 ingredients involved, no candy thermometer required, and takes just 10 minutes to make 👏🏽 this is my go-to caramel for drip cakes, drizzling desserts, flavoring coffee, adding it to buttercream, and so much more! 🍯  
 
Full recipe (with video + detailed instructions) linked in my bio or at https://sugarandsparrow.com/salted-caramel-recipe/
⁣ 
SALTED CARAMEL 
Yield: 1.25 Cup⁣s
⁣⁣ 
Ingredients:⁣⁣ 
1 Cup (200g) white granulated sugar⁣⁣ 
6 Tbsp (85g) unsalted butter, room temperature, cut into cubes⁣⁣ 
1/2 Cup (120ml) heavy whipping cream, room temperature⁣⁣ 
1 1/4 tsp kosher salt⁣⁣ 
⁣⁣ 
Instructions:⁣⁣ 
1. Place the sugar in a medium saucepan over medium-high heat and stir constantly until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes. ⁣⁣ 
2. Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes. ⁣⁣ 
3. Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt. ⁣⁣ 
4. Let the caramel cool to room temperature before using it in a cake recipe or as a drip. If you’re using it to drizzle over ice cream or warm baked goods, you only need to cool it slightly (20 minutes or so). It will thicken as it cools. ⁣⁣ 
⁣⁣ 
#caramel #saltedcaramel #bakedfromscratch #caramelcake #caramelsauce

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