Weddings, Speeches and Cakes, Oh My!

My best friend is married…welcome to the club Em!! I had the honor of being Emily’s maid (matron sounds so old) of honor for her wedding last Friday evening. What a beautiful wedding it was too, she looked absolutely stunning and everything was just perfect…75 degree weather, gorgeous venue, amazing band and of course, delicious cake! Em had an idea a while back that her and I bake the cakes for the wedding and that her and Joe (the groom) would only have a small cake to cut into for pictures. Everyone thought we were crazy taking on such a huge and important task however, it turned out to be an amazing idea and not only made a great looking dessert table but we got a ton of compliments to boot! I ended up making four different cakes and frosting combinations, including red velvet with cream cheese frosting, german chocolate with coconut pecan frosting, marble cake with chocolate frosting and a cinnamon crumb cake. Em ended up making a pistachio cake with cream cheese frosting and a banana cake with Nutella frosting. Here is a pic of the dessert table:

I have already posted the Red Velvet recipe from Em’s wedding shower but here it is again!

Red Velvet Cake with Cream Cheese Frosting:


  • 3 eggs
  • 3/4 cup butter, softened
  • 3 cups flour
  • 2 T cocoa powder (heaping)
  • 1/2 t salt
  • 1 1/2 t baking soda
  • 2 1/4 cups sugar
  • 2 t vanilla
  • 1-2 ounces red food coloring
  • 1 1/2 cups buttermilk
  • 2 t vinegar
Preheat oven to 350 degrees. Grease and flour a 9X13  baking pan. Beat butter and sugar until smooth. Beat in eggs one at a time.  Add in vanilla and red food coloring. Sift together flour, cocoa, and salt. Mix together baking soda and vinegar. Alternately add buttermilk and flour, ending with flour. Beat in vinegar mixture. Pour into prepared pan and bake 35-40 minutes.


  • 8 oz cream cheese, softened
  • 8 oz butter, softened
  • 3 1/2 – 4 cups powdered sugar
  • 2 t vanilla

Cream butter and cream cheese together. Add in vanilla and powdered sugar, mix until smooth. Frost entire cake, eat and enjoy!!

German Chocolate with Coconut Pecan Frosting:


  • 1 pkg. (4 oz.) German Chocolate
  • ½ cup water
  • 4 eggs, separated
  • 2 cups flour
  • 1 t baking soda
  • ¼ t salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 t vanilla
  • 1 cup buttermilk

Heat oven to 350°F. Cover bottom of 9X13 pan with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on high 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Beat egg whites in small bowl with mixer on high-speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Add egg whites; stir gently until well blended. Pour into prepared pan. Bake 40 min. or until toothpick inserted in centers comes out clean.  Cool cake in pan 15 min.; remove to wire racks. Cool completely.


  • 4 egg yolks
  • 1 can (12 oz.) evaporated milk
  • 1-1/2 t vanilla
  • 1-1/2 cups sugar
  • ¾ cup butter or margarine
  • 1 pkg. (7 oz.)  coconut (2-2/3 cups)
  • 1-1/2 cups chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and nuts; mix well. Cool to desired spreading consistency. Frost entire cake!

Cinnamon Crumb Cake:

  • ½ cup brown sugar divided
  • 1 ½ cups plus 5 T granulated sugar, divided
  • 3 t ground cinnamon, divided
  • 1 ½ cups chopped walnuts, divided
  • 2 cups plus 7 T cake flour, divided
  • ½ lb. (2 sticks), plus 5 T butter, divided
  • 2 large eggs
  • 1 ¾ t vanilla, divided
  • 1 t baking soda
  • 1 t baking powder
  • 1 cup sour cream
  • ¼ cup powdered sugar
  • ½ T milk

Directions: heat oven to 350, 9X13 inch pan. Combine ¼ cup brown sugar, 2 T granulated sugar, 1 tsp. cinnamon and ½ cup chopped walnuts for filling, set aside. In bowl, combine 7 Tbs. flour, 3 Tbs. granulated sugar and remaining brown sugar, cinnamon and nuts. Using 2 knives, cut in 5 T butter until crumbs form. In bowl of electric mixer, cream remaining butter, gradually adding eggs, 1 ½ t vanilla and remaining granulated sugar. Beat 2 mins. In separate bowl, combine baking soda, baking powder, and remaining flour. Add flour mixture to butter mixture. Beat in sour cream. Mix 1 min. Pour ½ batter into pan, sprinkle reserved filling over batter. Top with remaining batter and crumb mixture. Bake 45 mins, let cool. In bowl, combine powdered sugar, milk, and remaining vanilla. Drizzle icing over cake.

The marble cake was a little more difficult since I had to make two cake batters, chocolate and vanilla.

Chocolate Cake:

  • Butter, for greasing the pans
  • 1 3/4 cups flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 t baking soda
  • 1 t baking powder
  • 1 t kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2  eggs, at room temp
  • 1 t pure vanilla extract
  • 1 cup freshly brewed hot coffee
Preheat oven to 350 degrees. Butter and flour a 9X13 inch cake pan or line with parchment paper and spray with cooking spray.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low-speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low-speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Yellow Cake:

  • 4 cups plus 2 t cake flour
  • 2 teaspoons baking powder
  • 1 1/2 t baking soda
  • 1 t salt
  • 2 sticks (1 cup) butter, softened
  • 2 cups sugar
  • 2 t vanilla
  • 4 eggs,  room temp
  • 2 cups buttermilk, well-shaken

Preheat oven to 350°F. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low-speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.

Add a 1/4 cup of chocolate to center of 9X13 pan. Follow with 1/4 cup yellow cake. Repeat until pan is 3/4 full (there will be extra chocolate and yellow batter left over…I just made some cupcakes to have around for the weekend)! The important thing here is to make sure that both batters are the same consistency. If not, the runnier one will spread more and the cake will be dominantly that color, instead of marbled throughout. Either way it will still taste good though!!

Thick, Rich, Chocolate Frosting:

  • 6 ounces unsweetened chocolate, melted and cooled
  • 4 1/2 cups powdered sugar
  • 3 sticks butter, room temperature
  • 6 T milk
  • 1 T vanilla

Add butter to mixer with whisk attachment, beat until light and fluffy. Add in powdered sugar, whisk again until fluffy and incorporated. Add in cooled, melted chocolate, milk and vanilla extract.  Frost entire cake!

Em and I use the same pistachio cake/bread recipe…it was her mom’s recipe and comes out perfectly every time…so here is that one as well! But I’ll have to get the banana one from Em to share with you guys since it was soooo good!! Josh and I were lucky enough to taste test that one out before the wedding!

Pistachio Cake:

  • 1 pkg instant pistachio pudding
  • 1 pkg yellow cake mix
  • 1 cup sour cream
  • 4 eggs
  • 1/4 cup water or milk (I always use milk)!
  • 1/4 cup oil

Pre-heat oven to 350 degrees. Butter and flour a 9X13 inch pan or line with parchment paper and spray with cooking spray.  Beat all ingredients together, pour into prepared pan and bake 40 minutes or until cake tester comes out clean. Let cool in pan 30 minutes, turn out onto wire rack, cool completely. Frost with cream cheese frosting (recipe above)!

My beautiful friend Colleen modeling the red velvet, banana and pistachio cakes!


About valuptuousvittles

I am a chiropractor with a passion for eating, baking and wine! It seems that my life is consumed by food, whereas most people eat to live, I live to eat!

Posted on May 16, 2012, in Bakery/Dessert Recipes, Cakes. Bookmark the permalink. 2 Comments.

  1. I can attest to the fact that they were delicious.

  2. They were all so delicious! I obviously had to try them all 🙂 I love reading your blog Val- keep it up!!!

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