• 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
chocolate geometric shapes tutorialChocolate Geometric Shapes Tutorial
adding fresh blackberries to buttercream recipeBlackberry Buttercream

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

how to prepare cake pans

How to Prepare Cake Pans for Easy Release

raspberry chocolate cake recipe

Raspberry Chocolate Cake Recipe

white chocolate milk splash tutorial

White Chocolate Milk Splash Tutorial

Search

Archives

Follow Along

@sugarandsparrowco

CARAMEL APPLE CUPCAKES 🍏deliciously moist, perfect CARAMEL APPLE CUPCAKES 🍏deliciously moist, perfectly spiced apple cupcakes topped with a swirl of salted caramel buttercream and drizzled with homemade salted caramel sauce – these are the ideal Fall cupcakes if you ask me! 

Comment RECIPE and I’ll send it to you! Or find it linked in my bio + at https://sugarandsparrow.com/caramel-apple-cupcakes/

#applecupcakes #saltedcaramel #caramelcupcakes #fallbaking #caramelapple
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

Footer

On the Blog

  • Cake Basics
  • Recipes
  • Tutorials

Info

  • About
  • Privacy Policy & Disclosure

stay in the know

Copyright © 2026 · Theme by Sugar & Sparrow