Cake
Frosting
YouTube
My Favorite Tools

Nav Social Icons

Looking for something?

Skip to primary navigation
Skip to main content
Skip to footer

Recipes
- Cake
- Cupcakes
- Frosting
- Ice Cream
- Vegan
Cake Basics
Tutorials
Blog
About

Mobile Menu Widgets

Connect

Search

Looking for something?

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

FAQ

How to Make Stable Cream Cheese Frosting for Cake Decorating

How to Quickly Bring Ingredients to Room Temperature

How to Price a Cake (a Guide for Home Bakers)

How to Fix Air Bubbles in Buttercream Frosting

How to Package and Transport Cakes (with Minimal Stress!)

How Many Servings Per Cake Size (Chart Included!)

How to Scale a Cake Recipe Up or Down

How Much Buttercream Do I Need? Helpful Chart Included!

How to Bake My Layer Cake Recipes as Cupcakes

Page 1
Page 2
Next →

Follow Along

@sugarandsparrowco

RASPBERRY CAKE FILLING (recipe below) ♥️ this

RASPBERRY CAKE FILLING (recipe below) ♥️ this perfectly sweet/tart raspberry cake filling is beautifully thick, seedless, and so rewarding to make from scratch! It takes just a handful of ingredients and can be made with fresh OR frozen raspberries 🙌🏼

Get the full recipe + cake pairing suggestions at the link in my bio or at https://sugarandsparrow.com/seedless-raspberry-cake-filling/

INGREDIENTS:
2 1/2 Cups (10oz, 315g) fresh or frozen raspberries
1/2 Cup (100g) granulated sugar
1 Tbsp lemon juice
1 tsp lemon zest
1 1/2 Tbsp (12g) cornstarch
1 1/2 Tbsp (22ml) water

INSTRUCTIONS:
1. In a saucepan set over medium heat, add the raspberries, granulated sugar, lemon juice, and lemon zest. Cook until the mixture begins to boil, stirring occasionally.
2. Once boiling, lower the heat and simmer for 10-15 minutes while you continue stirring occasionally. Then, remove from heat and use a fine mesh sieve to strain out the seeds over a medium bowl. After straining, you’ll be left with about 1/4 Cup of seedy pulp.
3. In a small separate bowl, combine the cornstarch and water until uniform. Return the strained raspberry filling to the saucepan (wipe it free of any remaining seeds if needed) and add the cornstarch/water mixture. Cook over medium heat until boiling, stirring constantly, then reduce to a simmer and cook for 1-3 minutes, until the filling has thickened slightly, is no longer cloudy, and coats the back of the spatula.
4. Pour into an airtight container and refrigerate for at least 4 hours and up to 1 week. It will be jello-like once set but after stirring it will become a thick, jammy consistency that’s perfect to use as a cake or cupcake filling!

#raspberrycake #cakefilling #cakedecorating #raspberries #baking

STRAWBERRY LEMON CAKE 🍓🍋 this cake is so lig

STRAWBERRY LEMON CAKE 🍓🍋 this cake is so light and refreshing and bursting with all-natural flavors! It’s layers of my favorite extra fluffy lemon cake + the most delicious freeze-dried strawberry buttercream that ends up the prettiest natural pink color. I’ll never get over those little flecks of strawberry in the buttercream or the tiny chamomile flowers adding so much cheer!

Grab the recipe at the link in my bio or at https://sugarandsparrow.com/strawberry-lemon-cake/

#strawberrylemon #lemoncake #strawberrycake #cakedecorating #strawberrybuttercream

CHOCOLATE SHEET CAKE (recipe below) 🍫 🥳 this

CHOCOLATE SHEET CAKE (recipe below) 🍫 🥳 this is everything I want in a chocolate cake: rich and decadent, stick-to-your-fork fudgy, ultra-chocolatey, shareable, and EASY! Like box mix easy but from-scratch and a MUST try if you’re in need of a good chocolate cake recipe to feed a crowd👩🏽‍🍳⁣

Get the full recipe (with chocolate frosting) at the link in my bio or at https://sugarandsparrow.com/chocolate-sheet-cake/ ✨⁣
⁣
CHOCOLATE SHEET CAKE
2 Cups (265g) all purpose flour⁣
1 2/3 Cups (340g) white granulated sugar⁣
2/3 Cup (60g) unsweetened natural cocoa powder⁣
2 tsp baking soda⁣
1 tsp baking powder⁣
1/2 tsp kosher salt⁣
1/2 Cup (120ml) vegetable oil⁣
2 eggs, room temperature⁣
1 1/2 tsp pure vanilla extract⁣
1 Cup (240ml) full-fat buttermilk⁣
1 Cup (240ml) hot coffee OR hot water⁣
⁣
INSTRUCTIONS⁣
1. Preheat the oven to 325ºF. Grease and line a 9x13 inch cake pan. ⁣
2. Place all of the dry ingredients into the bowl of a stand mixer (or use a large bowl with a hand mixer) and mix on low to combine. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until combined. With the mixer still on low, add the hot coffee or hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. ⁣
3. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted comes out clean.⁣ Full recipe (with frosting) link in my bio.
⁣
#chocolatecake #chocolate #sheetcake #chocolatelover #birthdaycake

VANILLA RASPBERRY LAYER CAKE ♥️ between the na

VANILLA RASPBERRY LAYER CAKE ♥️ between the naturally pink raspberry buttercream, jammy homemade raspberry filling, and soft vanilla cake layers, this is the perfect cake for Spring!! It’s has amazing, authentic raspberry flavor in every bite from fresh (or frozen) raspberries in the filling + freeze-dried raspberries in the frosting 😋

Get the full recipe link in my bio or find it at https://sugarandsparrow.com/vanilla-raspberry-layer-cake/

#raspberrycake #raspberries #vanillacake #cakedecorating #pinkcake

SMALL BATCH VANILLA CAKE 🎂🥳 this mini vanill

SMALL BATCH VANILLA CAKE 🎂🥳 this mini vanilla cake recipe makes the PERFECT amount for 2-4 people and can be baked as a tiny 4-inch layer cake or a single layer 6-inch cake. It goes with any frosting flavor but vanilla buttercream keeps it classic for date night, a small gathering, a smash cake, or satisfying a cake craving.
⁣
✨Full recipe (with frosting) linked in my bio + at https://sugarandsparrow.com/small-batch-vanilla-cake/
⁣⁣⁣⁣
SMALL BATCH VANILLA CAKE⁣⁣⁣⁣
⁣⁣⁣⁣
INGREDIENTS⁣⁣⁣⁣
3/4 Cups (79g) sifted cake flour⁣⁣⁣
1 tsp baking powder⁣⁣⁣
1/4 tsp salt⁣⁣⁣
1/4 Cup (57g) unsalted butter, room temperature⁣⁣⁣
1/2 Cup (100g) granulated sugar⁣⁣⁣
1 large egg, room temperature⁣⁣⁣
2 Tbsp (30g) sour cream, room temperature⁣⁣⁣
1 tsp pure vanilla extract⁣⁣⁣
1/3 Cup (80ml) whole milk, room temperature⁣⁣⁣
⁣⁣⁣⁣
INSTRUCTIONS ⁣⁣⁣⁣
1. Preheat the oven to 350ºF. Grease and line three 4-inch or one 6-inch cake pan.⁣⁣⁣
2. In the bowl of your stand mixer (a handheld mixer works fine too!), cream together the butter and sugar on medium-high until light and fluffy, 3 min. Turn the mixer to low and add the egg, mixing until just combined. Add the vanilla and sour cream, turn the mixer to high, and beat for 1 min. ⁣⁣⁣
3. Turn the mixer to low speed and add the dry ingredients all at once. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. ⁣⁣⁣
4. Pour the batter evenly between the prepared cake 4-inch pans (or all into one 6-inch cake pan). If using 4-inch cake pans, bake for 18-22 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out with a few moist crumbs. ⁣⁣⁣
⁣⁣⁣⁣
#vanillacake #cakes #vanilla #minicake #cakedecorating

Footer

On the Blog

Cake Basics
Recipes
Tutorials

Info

About
Privacy Policy & Disclosure

stay in the know

Copyright © 2026 · Theme by Sugar & Sparrow