Ninja Baker Philosophy 101: S-t-r-e-t-c-h. Get creative with those Easter / Passover / Sunday Supper leftovers. But don’t skimp on dessert! Especially if it’s a Sunshine Cake. (Scroll down for the easy peasy recipe.)
Bring on the heaps of whipped cream, chocolate, cookies and cupcakes! That’s what I’d like to do…One tiny complication; this Ninja Baker is doomed to diabetic consequences if dessert is not consumed responsibly. So, whilst walking the tightrope of balancing sugar levels, I’ve been experimenting in the kitchen. Good news: I’ve got sunny reports from efforts in the Ninja Baker kitchen. This post features the stellar Sunshine Cake.
Enjoy Sunshine Cake with Matcha Cream Pejoy Chopsticks! Or a fork
Serendipitously, my Sunshine Cake recipe is adapted from Averie Sunshine’s Easy Yellow Cake with Buttercream Frosting. Averie gives the option of substituting Greek yogurt for sour cream. Greek yogurt is especially excellent for those of us with sugar issues. Why? Besides all those B6s and B12s, Greek yogurt has tons of protein. If you are going to eat dessert, per the nutrition experts, it is always best to precede the fabulous event with protein.
Yes, I’ve become quite savvy at nuking slices of turkey bacon so I can sink my teeth into Sprinkles Cupcakes. Sprinkles Cupcakes were oh, so en vogue about a decade ago with celebrities. I don’t know about the tastes of starlets today but enthusiasm for the Beverly Hills Sprinkles store has yet to wane. There is always a line. (It’s rumored, too, that Sprinkles Cupcakes are heading to Tokyo.)
Organic apricot spread slathered atop buttercream frosting
between layers of Sunshine Cake adds a terrific tang.
Which favorite fruit jam would you use?
Back to the subject of Sunshine Cake…I was talking about the need to balance sugar with protein. Well, drum roll please, I’ve discovered a stevia, sugar blend called Sweet ‘n Lite. It looks, tastes and acts like granulated sugar when baking cake! (More good news, I found it in a “regular” market. It’s also available online.) The sponge of my Sunshine Cake was moist and had a dense homemade birthday cake feel. For the buttercream frosting, I used a dairy-free non-GMO butter substitute. Given all the good news about butter these days, though, it’s safe to say you’ll have delicious results any way you choose to frost your Sunshine Cake! (Also, a bit of apricot spread atop the buttercream in between layers of cake adds a tangy contrast to the sweet frosting.)
P.s. My sunshine garnish is made from a single Vanilla Oreo and Matcha Pejoy. How would you create sunshine on your cake?
A slice of sunshine cake is like having Mom’s moist, dense homemade birthday cake with fluffy frosting. Perfect for a snack or Sunday supper dessert!
The Pejoy biscuit sticks and Oreo sunshine add a welcome crunch. The cookie and biscuits are also marvelous contrast to the tangy apricot spread in between layers of cake and buttercream.
Adapted from Averie Sunshine's recipe for Easy Yellow Cake with Buttercream Frosting.
- 2 cups flour
- 1½ cups (½ sugar, ½ stevia) Sweet & Lite
- (You could also try ½ Erythritol - another healthy granulated sugar substitute with regular sugar.)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 2/3 cup Greek yogurt
- 6 tablespoons canola oil
- 4 teaspoons vanilla extract
- Drops of yellow food coloring
Sunshine Buttercream Frosting:
- 1½ Earth Balance (or similar non-dairy, non-GMO butter substitute) or butter
- 6 teaspoons vanilla powder
- Pinches of salt
- 4 cups of powdered sugar
- Drops of yellow food coloring
- 2 to 3 tablespoons of organic apricot jam or your favorite jam (to spread on top of the buttercream in the middle - between the two layers of cake.)
Create your own sunshine centerpiece:
- I used a Vanilla Oreo and Matcha Pejoy. (Pejoy is an inside out Pocky.)
Line two 8 x 8 pans with non-stick aluminum foil. Spray with coconut oil. Place on cookie sheet (to protect from any splish-splashing in the oven.) Set oven to 350 degrees.
Whisk together the flour, sugar, baking powder and salt in one big bowl.
In a smaller bowl, lightly beat the eggs. Gently whisk in the buttermilk, Greek yogurt, canola oil, vanilla and drops of sunshine yellow food coloring. Pour the mixture into the flour bowl. Stir with a spatula or big spoon until all ingredients are combined. No worries if you still see lumps.
Divide the batter into the prepared pans. Bake for 34 to 38 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with sunshine buttercream frosting.
Sunshine Buttercream Frosting:
In a kitchen stand mixer, beat the butter (or Earth Balance), vanilla powder and pinch of salt together. Add the yellow food coloring along with a cup of powdered sugar. Blend well. Gradually add the rest of the powdered sugar. For the frosting you do want a smooth consistency so put the mixer to work! Once smooth, frost your cake. For the middle filling, spread a bit of apricot spread or your favorite jam atop buttercream frosting.
Create your own sunshine centerpiece: I used a Vanilla Oreo and Matcha Pejoy. (Pejoy is an inside out Pocky.)
Today’s #SundaySupper at Twitter (scroll down for your invite) is all about getting creative with Easter and Passover leftovers. A dynamic duo, Liz of That Skinny Chick Can Bake and Stacy of Food Lust, People Love host this #SundaySupper. Both are gourmet cooks and international travelers! Stacy lives in Abu Dhabi…Home to yet another Sprinkles Cupcake shop!
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeño Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch
- Breakfast Burritos by Sew You Think You Can Cook
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyère Quiche by Amee's Savory Dish
- Ham and Egg Hash by Whole Food | Real Families
- Matzo Brei Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
- Black Pepper Fried Brown Rice with Ham by Food Done Light
- Cajun Hambalaya by Palatable Pastime
- Cal-Mex Avocado and Egg Salad by eating in instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Ham Fried Rice by Bobbi's Kozy Kitchen
- Kimchi Fried Rice by Wallflower Girl
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
Soups and Salads
- Ham and Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane's Adventures in Dinner
- Apple Blueberry Flip Flop by Recipe for Perfection
- Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Cadbury Egg Stuffed Croissants by Hezzi-D's Books and Cooks
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Easter Candy Bark by Pies and Plots
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- Peanut Butter Brownie No Bake Cheesecake by Recipes, Food and Cooking
- Peanut Butter Chocolate Matzo S'mores by Desserts Required
- Sunshine Cake by The Ninja Baker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Wishing you sunshine and cake on days that look cloudy.
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.