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

Seasonal

Sort By:

Banana Split Cupcakes Recipe

Buttercream Painted Floral Cake

Lemon Layer Cake With Blueberry Buttercream

Pastel Rainbow Birthday Cake Tutorial

Rainbow Candy Mosaic Cake

White Chocolate Buttercream Recipe

Sprinkled Rose Cupcakes Tutorial

How To Make A Christmas Tree Cake

Gingerbread Layer Cake Recipe

← Previous
Page 1
Interim pages omitted …
Page 21
Page 22
Page 23
Page 24
Page 25
Next →

Follow Along

@sugarandsparrowco

TOP 10 4TH OF JULY DESSERTS 🎆 These are just a few

TOP 10 4TH OF JULY DESSERTS 🎆 These are just a few of my favorite summer dessert recipes that will disappear at any Fourth of July celebration.

Comment “JULY” and I’ll send you all 20+ of my favorite 4th of July dessert ideas – naturally red white and blue desserts like my berries and cream cake, easy no-bake desserts, no-churn ice cream, strawberry shortcake inspired recipes, and all the treats that will go FAST at any barbecue.

https://sugarandsparrow.com/4th-of-july-desserts/

#fourthofjuly #4thofjuly #summerdessert #partycake #dessertideas

STRAWBERRY SHORTCAKE COOKIE BARS 🍓my hot take: str

STRAWBERRY SHORTCAKE COOKIE BARS 🍓my hot take: strawberry shortcake toppings on a buttery, soft sugar cookie base is WAY BETTER than traditional strawberry shortcake. I topped my favorite sugar cookie bar recipe with silky whipped cream cheese frosting + homemade strawberry sauce and now I’m ruined 😵

Full recipe is linked in my bio + at https://sugarandsparrow.com/strawberry-shortcake-cookie-bars/

SOFT SUGAR COOKIE BARS
2 Cups + 2 Tbsp (283g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 Cup (170g) unsalted butter, room temp
1 Cup (200g) granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp pure vanilla extract

1. Preheat the oven to 350ºF (177ºC). Grease and line an 8-inch square baking pan with parchment paper, leaving a slight overhang for easy release.
2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using a stand mixer with the paddle attachment (or hand mixer) cream together the butter and sugar on high speed until pale and fluffy, 2-3 min.
4. Turn the mixer to medium and add the egg, egg yolk, and vanilla. Mix until combined, then add the flour mixture and mix on low speed until a uniform cookie dough forms.
5. Press the cookie dough into the prepared pan in an even layer, all the way to the edges. Bake for 18-20 minutes, until the edges are just starting to brown.
6. Cool the sugar cookie bars in the pan for 30 minutes, then transfer to a wire rack to cool completely. Top with whipped cream cheese frosting and strawberry sauce (full recipe linked in my bio!)

#strawberryshortcake #strawberries #whippedcreamfrosting #cookiebars #sugarcookies

BLACK FOREST CAKE 🍒 this is my favorite thing to m

BLACK FOREST CAKE 🍒 this is my favorite thing to make during cherry season! My version is decadent chocolate cake soaked with homemade cherry syrup, fresh cherry filling, and whipped cream frosting. Top it with a chocolate ganache drip if you want to go the extra mile!

Full recipe + decorating tutorial is linked in my bio + at https://sugarandsparrow.com/black-forest-cake-recipe/

PS I’m working on a sheet cake version of this recipe that’s even easier! Stay tuned.

#blackforestcake #cherrycake #chocolatecake #cherries #cakedecorating

LAVENDER BUTTERCREAM (recipe below) 💜 steeping dri

LAVENDER BUTTERCREAM (recipe below) 💜 steeping dried culinary lavender in simmered milk is the KEY to the most amazing, natural, perfectly balanced lavender flavor in this frosting! It’s the ideal consistency for cake decorating + tastes incredible with my blackberry lavender cake, lemon lavender cake, and london fog cake (all of those recipes are on my blog) 🙌🏽

Full recipe and cake pairing suggestions at https://sugarandsparrow.com/lavender-buttercream/ 💜✨⁣⁣

Lavender Buttercream ⁣
Yield: 2.5 Cups⁣⁣
⁣⁣
Ingredients:⁣⁣
1/4 Cup whole milk⁣⁣
1 Tbsp dried culinary lavender⁣⁣
1 Cup (227g) unsalted butter, room temperature⁣⁣
3 1/2 Cups (420g) powdered sugar⁣⁣
1 tsp pure vanilla extract⁣⁣
1/4 tsp salt, or to taste⁣⁣
2-4 drops purple food coloring* optional⁣⁣
⁣⁣
Instructions:⁣⁣
1. Bring the milk to a simmer + stir in the dried culinary lavender. Remove from heat and steep the lavender milk for 15 minutes, then strain the out buds over a small bowl. Allow the lavender milk to cool completely.⁣⁣
2. Beat the butter until it’s creamy and light in color, about 5 minutes. With the mixer on low speed, add the powdered sugar a few cups at a time, scraping down after each addition. Add the lavender milk, vanilla, salt, and food coloring (if using) and continue mixing on low speed until fully combined and smooth.⁣⁣
⁣⁣
#lavendar #lavendercake #buttercream #frosting #purplecake

CHOCOLATE CHIP COOKIE CAKE 🍪 for those whofor your

CHOCOLATE CHIP COOKIE CAKE 🍪 for those whofor your loved ones who prefer a thick, bakery-style chocolate chip cookie over cake, this recipe is my FAVE! You can serve it warm and gooey or let it settle into a thick and fudgy cookie cake that you can decorate as a party cake 🥳

Get the full recipe link (with buttercream border + decorating tips) in my bio or at https://sugarandsparrow.com/chocolate-chip-cookie-cake/

CHOCOLATE CHIP COOKIE CAKE
Serves: 12

1/2 Cup (113g) unsalted butter, melted
1/2 Cup (100g) packed brown sugar
1/3 Cup (67g) granulated sugar
1 large egg
1 large egg yolk
2 Tsp pure vanilla extract
1/2 tsp cornstarch
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 Cups (199g) all purpose flour
1 Cup (175g) semi-sweet chocolate chips

1. Preheat the oven to 350ºF (177ºC). Grease and line an 8-inch or 9-inch round baking pan.
2. Melt the butter and set aside to cool slightly for 5-10 minutes.
3. In a large bowl, add the brown sugar, granulated sugar, and melted butter. Whisk until uniform. Add the egg, egg yolk, and vanilla, then continue whisking until uniform. Whisk in the cornstarch, baking soda, baking powder, and salt.
4. Add the flour and use a silicone spatula to fold it in until smooth cookie dough forms. Reserve about 1/4 Cup of the chocolate chips and set them aside, then pour the remaining chocolate chips into the cookie dough and fold until evenly dispersed.
5. Press the dough into the prepared pan in an even layer. Sprinkle the reserved chocolate chips on top and press them in, then bake for 17-22 minutes, until evenly puffed and the edges are lightly golden. It might seem soft in the middle but don’t be tempted to over-bake! It will continue to bake in the pan as it cools.
6. Cool the cookie cake in the pan for about 30 minutes before transferring to a wire rack to cool completely to room temperature (if you’re planning on decorating with frosting). If you decide not to add the buttercream feel free to enjoy it warm. 
#cookiecake #chocolatechipcookies #birthdaycake #partycake #cookie

Footer

On the Blog

Cake Basics
Recipes
Tutorials

Info

About
Privacy Policy & Disclosure

stay in the know

Copyright © 2026 · Theme by Sugar & Sparrow