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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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February 27, 2025 · In: Featured, Lifestyle

My Online Cake Decorating Course is HERE!

Many of you have been asking for an online course from me for YEARS and I’m so thrilled to say that it’s FINALLY HERE! I had the wonderful opportunity to…

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February 24, 2025 · In: Cupcakes, Featured, Recipes

Funfetti Cupcakes Recipe

Based on my favorite funfetti layer cake recipe, these funfetti cupcakes are so moist and fluffy with just the right amount of sprinkles! A combination of vanilla and almond extract…

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eggless chocolate birthday cake recipe by sugar and sparrow

February 21, 2025 · In: Cake, Featured, Recipes, Vegan

Eggless Chocolate Cake Recipe (Can Be Made Vegan!)

This eggless chocolate cake is everything you could possibly want in a chocolate cake (well, minus the eggs of course)! It’s incredibly moist, rich with chocolate flavor, has the perfect…

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green velvet cake recipe for st patricks day dessert

February 20, 2025 · In: Cake, Featured, Recipes

Green Velvet Cake with Rainbow Frosting

Whether you need a St. Patrick’s Day dessert or simply want to make something fun, this green velvet cake with rainbow frosting is a true showstopper! It has a light…

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eggless vanilla cake that can be made vegan

February 12, 2025 · In: Cake, Featured, Recipes, Vegan

Eggless Vanilla Cake Recipe (Can Be Made Vegan!)

This eggless vanilla cake recipe is so soft and moist, full of vanilla flavor, and could not be easier to make (even without a mixer!). It can be made fully…

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small batch raspberry chocolate cake recipe by sugar and sparrow

February 8, 2025 · In: Cake, Featured, Recipes, Seasonal, Small Batch, Valentines

Small Batch Raspberry Chocolate Cake

With Valentine’s Day fast approaching, I couldn’t help but continue this small batch cake series with a mini version of my favorite raspberry chocolate cake recipe! It’s a decadent chocolate…

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chocolate cake with nutella frosting and nutella ganache

February 3, 2025 · In: Cake, Featured, Recipes

Fudgy Chocolate Nutella Cake

Chocolate and hazelnut were just meant to be and it couldn’t be more evident in this cake! It features layers of extra fudgy chocolate cake, creamy Nutella ganache, and decadent…

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small batch red velvet cake recipe

January 30, 2025 · In: Cake, Featured, Holiday, Recipes, Seasonal, Small Batch, Valentines

Small Batch Red Velvet Cake

This small batch red velvet cake recipe is so soft and moist, with the perfect hint of cocoa flavor, and the perfect size for 2-4 people. You can make it…

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chocolate chip cookie dough cake recipe with edible cookie dough

January 28, 2025 · In: Cake, Featured, Recipes

Chocolate Chip Cookie Dough Cake

This is the ULTIMATE chocolate chip cookie dough cake featuring layers of chocolate chip cookie cake, brown sugar buttercream, and lots of chocolate chip cookie dough throughout. If you (like…

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edible cookie dough recipe

January 22, 2025 · In: Featured, Filling, Recipes

Edible Chocolate Chip Cookie Dough

I’m definitely the girl sneaking spoonfuls of cookie dough every time I make them (and simultaneously feeling nervous about the bacteria). This edible chocolate chip cookie dough is just as…

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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!

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vegan vanilla cake recipe by sugar and sparrow

Vegan Vanilla Cake Recipe

black velvet cake plant based

Vegan Black Velvet Cake (Dye-Free!)

brown butter cream cheese frosting recipe for cakes and cupcakes

Brown Butter Cream Cheese Frosting

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@sugarandsparrowco

MONSTER HALLOWEEN CAKE 👀 🥳 give me a handful of pi MONSTER HALLOWEEN CAKE 👀 🥳 give me a handful of piping tips and some googly eyes sprinkles and this is what happens 😆 I love this cake design so much because you can truly go with the flow with your buttercream piping. The googly eyes will make that piping come alive! 
⁣
The full tutorial is linked in my bio + at https://sugarandsparrow.com/buttercream-monster-cake-tutorial/
⁣
👩🏽‍🍳 buttercream recipe: my vanilla buttercream at https://sugarandsparrow.com/vanilla-buttercream-recipe/
🎨 frosting colors: @americolor Electric Green, Electric Purple, Orange, and Deep Pink + added black cocoa powder for the black piping⁣
✨piping tips: @wiltoncakes 1M, 104, 4B, 233, 10, and 16 ⁣
👀 eye sprinkles: @michaelsstores
⁣
#monstercake #halloweencake #cakedecorating #halloweenparty
#buttercream
APPLE CRISP CAKE 🍏I took everything I love about a APPLE CRISP CAKE 🍏I took everything I love about apple crisp and turned it into the ultimate layer cake with deliciously moist spiced apple cake, homemade apple pie filling, buttery crumble topping, and cinnamon-vanilla buttercream. This cake is packed with warm fall flavors, incredible textures, and truly tastes like apple crisp in cake form! 🙌🏽

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

#applecake #layercake #cakedecorating #fallbaking #applecrisp
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

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