• Cake
  • Frosting
  • YouTube
  • My Favorite Tools
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Cake
    • Cupcakes
    • Frosting
    • Ice Cream
    • Vegan
  • Cake Basics
  • Tutorials
  • Blog
  • About
  • Mobile Menu Widgets

    Connect

    Search

Sugar & Sparrow logo in script font

Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

  • Cake Basics
  • Recipes
    • Cake
    • Cupcakes
    • Cookies & Bars
    • Filling
    • Frosting
    • Ice Cream
    • No-Bake
    • Small Batch
    • Vegan
  • Tutorials
  • Book
  • Blog
  • About

Best of 2023

December 28, 2023 · In: Featured, Lifestyle

Oh, 2023. I loved this year a whole lot and it was filled with so much goodness. It’s the year I published my first cake book after so many months of hard work and dedication. I still get a thrill whenever I see people reading and baking from it all over the world! 

This post may contain affiliate links. For more information, see our disclosure policy.

Just a few months after the release of Anyone Can Cake I gave birth to another sweet baby boy and I’ve been soaking up time with our little family ever since. I’m finding that time goes so much faster the second time around, so I’ve really been trying to hold on to every little thing. It’s been a really sweet year. 

Started off fast-paced with a major book launch, finished slow with another baby in my arms. I wouldn’t have it any other way. Here are some of your favorite recipes and tutorials I posted through it all: 

Strawberry Buttercream with Fresh Berries

I am a huge fan of using freeze dried berries to flavor buttercream because they add so much powerful flavor without adding any liquid to buttercream. Too much liquid makes a buttercream split, curdle, and basically turns it into a soupy mess. But after some experimenting, I figured out how to add fresh berries to buttercream while keeping the flavor spot-on and the consistency perfect for cake decorating! Turns out you loved this fresh strawberry buttercream recipe just as much as I hoped you would.

strawberry buttercream frosting recipe

Raspberry Pistachio Cake with Mascarpone Buttercream

2023 was the year I finally tried making a pistachio cake recipe! I’m so happy to say that it was a hit. This recipe features layers of soft, moist pistachio cake with delicious raspberry buttercream filling, topped with creamy mascarpone frosting. 

pistachio layer cake recipe with mascarpone frosting and raspberry filling

Easy Heart-Shaped Cake

If you didn’t make this cake last year, put it on your list for this Valentine’s Day! This tutorial shows you how to make a heart-shaped cake from round cake layers. You’ll never have to buy a heart-shaped pan (unless you want to)!

how to make a heart cake with round cake pans

Dye-Free Black Buttercream

I already had this black buttercream recipe that uses minimal food coloring, but I wanted to see if I could make a completely dye-free black buttercream recipe for Halloween and after lots of experimentation, I made one! This is my new go-to black buttercream recipe that uses absolutely ZERO food color gel. All you need is this black cocoa powder and you’ll end up with a dark black buttercream that tastes like Oreos. 

dye free black buttercream easy recipe

The Fluffiest Lemon Layer Cake 

I’ve already got a couple lemon cake recipes on my blog, but while I was developing recipes for Anyone Can Cake I made a NEW lemon layer cake that’s probably the softest, fluffiest cake recipe I’ve ever made. I showed a little bit of the process on Instagram and TikTok and you all LOVED it there, which is why I’m including it here in this list. It’s exclusively available in my book as part of the Lemon Raspberry Painterly Cake recipe (page 180). 

lemon raspberry cake by sugar and sparrow

Black Velvet Cake

In 2022, I made this all black cake for Halloween and it turned out to be a mega-hit on Instagram and TikTok, so I thought I’d re-post it for Halloween 2023 and it went viral all over again. The cake recipe now has ZERO food coloring in it (thanks to the magic of black cocoa powder!) and it was so fun to see how many people made it for Halloween in 2023.

black velvet cake recipe by sugar and sparrow

Berry Chantilly Cake

Inspired by the classic Whole Foods recipe, this berry chantilly cake features perfectly light and fluffy white cake layers, chantilly cream frosting, and fresh berries throughout. I absolutely love the hint of mascarpone in the chantilly cream frosting and it’s the ideal cake for people who don’t love super sweet frosting. 

berry chantilly cake recipe inspired by whole foods

Lavender Buttercream

This lavender buttercream recipe has the perfect floral flavor (not overpowering or soapy) and pairs so well with so many cake flavors! The key to the flavor is in the magic of steeping dried lavender. So fun to make and absolutely wonderful to eat if you love lavender.

lavender buttercream recipe by sugar and sparrow

Gold Ganache Drip Cake

This was my first tutorial of the year in 2023 and it turned out to be something that a LOT of you wanted to learn. It’s my favorite way to make a gold ganache drip that looks amazing and actually tastes good.

painting white chocolate ganache gold

The Perfect Vanilla Cake Recipe

It’s so awesome to see this vanilla cake recipe continue to be a hit on my blog and beyond. I re-designed the decorating for a Reel this past year and now I want to update all the photos. If you need a great vanilla cake recipe, this one is soft, moist, and imo one of the closest things to boxed cake mix I’ve ever baked from scratch. 

vanilla cake recipe from scratch

2023 was such a great year and I’m looking forward to ringing in a whole new year of possibilities! I’m wishing you all the very best in the coming year and hope you have great memories to look back on from this past one. 

By: Whitney · In: Featured, Lifestyle · Tagged: best of, best of 2023

you’ll also love

best cake recipes of 2020Sugar & Sparrow’s Best of 2020
pastel m&m cakeRainbow Candy Mosaic Cake
smash cake recipe1st Birthday Smash Cake Recipe + Decorating Ideas

Join the List

Stay up to date & receive the latest posts in your inbox.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

No-Bake Eggnog Cheesecake with Biscoff Cookie Crust

Primary Sidebar

Welcome to Sugar & Sparrow

Welcome to Sugar & Sparrow

Helping you whip up pretty desserts with confidence and creativity. And hopefully sharing a few laughs with you along the way!

Learn More

Connect

let’s bake!

Get my very best recipes, baking tips, and decorating tutorials sent to your inbox

Featured Posts

no bake mango cheesecake by sugar and sparrow

No-Bake Mango Cheesecake

the best snickers candy bar cake by sugar and saprrow

The Ultimate Snickers Cake

lemon cupcakes with lemon frosting

Lemon Cupcakes

Search

Archives

Follow Along

@sugarandsparrowco

STRAWBERRY SHORTCAKE ICE CREAM CAKE 🍓if Strawbe STRAWBERRY SHORTCAKE ICE CREAM CAKE 🍓if Strawberry Shortcake Ice Cream Bars make you nostalgic for your childhood ice cream truck days, you’re going to LOVE this easy ice cream cake version - no ice cream maker needed 🙌🏼 

Full recipe on my blog at https://sugarandsparrow.com/strawberry-shortcake-ice-cream-cake/

STRAWBERRY CRUNCH 
24 whole (280g) Golden Oreos, finely ground
3 Oz box strawberry jello
4 Tbsp unsalted butter, melted

ICE CREAM LAYERS
1/2 Cup (15g) freeze-dried strawberries
2 Cups heavy whipping cream, cold
1 Tbsp pure vanilla extract, divided
14 Oz sweetened condensed milk
1 1/2 tsp strawberry jam or preserves

1. Combine the strawberry crunch ingredients and bake on a lined cookie sheet at 350ºF for 4 min.
2. For the crust, combine 1 Cup of the strawberry crunch with 2 Tbsp melted butter. Press into the bottom of a 6-inch springform pan and line with an acetate collar. Place in the freezer while you move on.
3. Using a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
4. Add the heavy whipping cream and 2 tsp of vanilla extract into a chilled bowl, then whip it with a hand mixer to stiff peaks. Place in the refrigerator.
5. Divide the condensed milk between two medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely strawberry powder and the jam/preserves. Whisk the ingredients together within each individual bowl.
6. Divide the whipping cream evenly between each of the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create the vanilla ice cream and strawberry ice cream.
7. Layer half of each of the ice creams on top of the strawberry crunch crust, sprinkle a layer of strawberry crunch on top, then repeat. Freeze for 6 hours and serve. 
#icecreamcake #strawberryshortcake #nochurnicecream #icecreamlover #strawberry
LEMON CUPCAKES 🍋 after about a dozen recipe tes LEMON CUPCAKES 🍋 after about a dozen recipe tests, this one is everything I could want in a lemon cupcake! Fluffy-yet-moist, bursting with natural lemon flavor, and absolutely irresistible topped with lemon cream cheese buttercream. 

Full recipe (with frosting) linked in my bio + at https://sugarandsparrow.com/homemade-lemon-cupcakes/

INGREDIENTS:
1 Cup (132g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 Cup (60ml) whole milk, room temperature
3 Tbsp (45ml) lemon juice from 1 medium lemon
3/4 Cup (150g) granulated sugar
3 Tbsp (42g) unsalted butter, room temperature
2 Tbsp (30ml) vegetable oil
2 large eggs, room temperature
1 tsp pure vanilla extract

INSTRUCTIONS:
1. Preheat the oven to 350ºF (177ºF) and line a standard cupcake pan with 12 paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), add the lemon zest to the sugar and mix on low speed until fragrant and well combined, about 1 minute. Meanwhile, combine the lemon juice with the milk and set aside. 
4. Add the butter to the lemon-sugar mixture and cream on medium speed until and combined, about 2 minutes. Add the vegetable oil and beat until light and creamy, about 3 minutes. Scrape down the bowl and paddle as needed.
5. Mix in the eggs one at a time on low speed, then add the vanilla and turn the mixer to medium speed for one minute.
6. Turn the mixer off and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the lemon-milk mixture. Mix until just combined, about 30 seconds.
7. Divide the batter equally between the liners and bake for 14-18 min. Cool, then top with frosting of your choice (link in bio for lemon cream cheese frosting)�
#lemoncupcakes #creamcheesefrosting #lemon #cupcakes #cupcakedecorating
April in my kitchen 🌸 I published 5 NEW recipes April in my kitchen 🌸 I published 5 NEW recipes on my site, baked my Oreo cupcake recipe for a fundraiser and found it was just as delicious as I remember, and filmed/photographed 3 recipes that will be on my blog in May (Lemon Cupcakes, Lemon Cream Cheese Buttercream, and No-Bake Marbled Strawberry Cheesecake) 🥰 

Comment “APRIL” to get all the available recipes and stay tuned for more! 

#bakersofinstagram #springbaking #cakedecorating #cupcakes #bakinglove
SHEET PAN COOKIE CAKE 🍪 slice it warm for a fud SHEET PAN COOKIE CAKE 🍪 slice it warm for a fudgy chocolate chip cookie OR let it settle into a moist and chewy cookie cake that’s perfect for decorating! My fave vanilla buttercream + sprinkles turn this giant chocolate chip cookie into the perfect birthday cake alternative at the end 🥳
⁣
Full recipe + decorating ideas at https://sugarandsparrow.com/sheet-pan-chocolate-chip-cookie-cake/
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, melted⁣
1 1/3 Cups (267g) packed light or dark brown sugar⁣
1/2 Cup (100g) granulated sugar⁣
3 large eggs⁣
1 Tbsp pure vanilla extract⁣
1 tsp baking soda⁣
1 tsp cornstarch⁣
1/2 tsp salt⁣
3 Cups (398g) all purpose flour⁣
2 Cups (350g) semi-sweet chocolate chips⁣
⁣
INSTRUCTIONS⁣
1. Preheat the oven to 350ºF (177ºC). Grease and line a 13×18 inch sheet pan.⁣
2. In a large bowl, add the brown sugar and granulated sugar. Melt the butter in the microwave and pour it over the top of the sugars. Whisk together until uniform. Add the eggs and vanilla, then continue whisking until uniform. Whisk in the baking soda, cornstarch, and salt.⁣
3. Add the flour and use a silicone spatula to fold it in until smooth cookie dough forms. Reserve 1/2 Cup of the chocolate chips and set them aside, then fold the remaining 1 1/2 Cups of chocolate chips into the cookie dough.⁣
4. Place the chocolate chip cookie dough onto the prepared sheet pan and use an offset spatula to spread it all the way to the edges in an even layer.⁣
5. Bake the cookie cake for 14-16 minutes, until it looks golden brown on the edges and set. 
6. Enjoy warm or let it cool and decorate with vanilla buttercream and sprinkles! ⁣
⁣
#cookiecake #chocolatechipcookies #sheetcake #birthdaycake #cakedecorating
STRAWBERRY CUPCAKES 🍓based on my beloved strawb STRAWBERRY CUPCAKES 🍓based on my beloved strawberry layer cake recipe, this cupcake version is just as moist yet fluffy and bursting with natural strawberry flavor! Between the mix of fresh strawberries in the cupcakes + freeze-dried strawberries in the frosting, the flavor is out of this world 🚀

Full recipe link in my bio (with strawberry buttercream) + at https://sugarandsparrow.com/strawberry-cupcakes/

STRAWBERRY CUPCAKES
Yield: 14 cupcakes

INGREDIENTS:
5 oz (143g) fresh or frozen strawberries
1/3 Cup (80ml) whole milk, room temp
1 1/2 Cups (158g) sifted cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp (85g) unsalted butter, room temp
1 Cup (200g) granulated sugar
2 large eggs, room temp
3 Tbsp (45g) sour cream, room temp
1 tsp vanilla extract
1 drop pink food coloring (optional)

INSTRUCTIONS: 
1. Puree the strawberries using a food processor (you’ll have about 1/2 cup of puree), then place into a saucepan over medium-low heat. Bring to a simmer, then cook for 10-15 min, stirring occasionally, until you have 1/4 cup. Refrigerate until room temp.
2. Preheat oven to 350ºF (177ºC) and line a standard cupcake pan with liners.
3. Whisk together the sifted cake flour, baking powder, baking soda, and salt and set aside.
4. In a stand mixer w/ paddle attachment (or hand mixer + large bowl), whip the butter on high for 2 min. Add sugar and beat for 2 min, until light and fluffy. Turn the mixer to low and add the eggs one at a time, then add the vanilla and sour cream, turn the mixer to high and beat for 1 min. Meanwhile, whisk together the strawberry puree, whole milk, and food coloring (if using).
5. Turn the mixer off and add all of the dry ingredients at once. Mix on low until just combined, then add the strawberry milk mixture until just combined, about 30 seconds.
6. Fill the cupcake liners 2/3 full and bake for 14-18 minutes. Cool completely before topping with strawberry buttercream (full recipe linked above). 

#strawberrycupcakes #strawberrycake #pinkcupcakes #strawberry #cupcakes

Footer

On the Blog

  • Cake Basics
  • Recipes
  • Tutorials

Info

  • About
  • Privacy Policy & Disclosure

stay in the know

Copyright © 2026 · Theme by Sugar & Sparrow