Comments for Cake by Courtney

Comment on The Most Delicious German Chocolate Cake by Maria B Rugolo

Maria B Rugolo — Sun, 20 Apr 2025 02:25:21 +0000

This is the first-ever recipe I tried from your site but it won’t be my last! I purchased your recommended Cacao Barry Extra Brute cocoa powder, Fantastic!!! And the Quadratini chocolate wafers – Amazing!!! For the coconut crack, which tastes like candy, it wasn’t spreadable after refrigerating and bringing to room temperature. I ended up crumbling it onto to cake layers, your instructions say to spread it. Can you advise how to get it spreadable if not used the day it is made? For the pecan crunch, I used melted coconut oil. Every component of this cake tastes so mind-blowingly good. Tomorrow, it will be eaten as a put-together cake and I cannot wait!!! Thank you for this wonderful recipe.

Comment on Delicious and Flavorful Golden Grahams Cake by Cary

Cary — Wed, 16 Apr 2025 12:51:03 +0000

This cake was delicious.. Golden grahams are so good. The layers do lose the crunch, but still really good after the first day. Everyone enjoyed and I definitely will be making again. Thanks for the recipe. Cary

Comment on Chocolate Banana Bundt Cake – Easy and Moist Recipe by Tori

Tori — Tue, 15 Apr 2025 16:19:50 +0000

Just made this! It was good but it was not as moist as I would have liked but I see in the blog, you mention oil but there’s no oil in the recipe?

Comment on Delicious 3 Layer Reese’s Take 5 Cake by Holly

Holly — Mon, 14 Apr 2025 16:06:45 +0000

Frist, all I can say is WOW, this cake tastes just like the candy Bar, Courtney, you rocked this one. I am an avid baker, so couple notes on my review. This is a gourmet cake, so if you are worried about the extra steps in making the fillings, then don’t make it. I made the cake to the recipe, and I would not recommend a choc cake as I think this would take away from the lip-smacking delicious fillings. Don’t overbake the cakes! The amount of cake dough was perfect, i hate small cake layers, it was 18 oz per pan! Definitely, pipe a ring of frosting around the outer edge to keep the fillings intact. I made a chocolate Swiss meringue frosting, which paired beautiful not so sweet.

Three layers is a lot on this cake, I made it again, lol and only made it a two-layer cake, and I really liked that a lot.

So Courtney, I was wondering if you could post this cake for the ingredient amount for a two-layer cake. Mostly the cake, i will take the extra filling as it’s awesome to have on hand for ice cream topping, yogurt topping. I love the Pretzel crunch so much, i am using this for a crust on my snicker ice cream cake. Cutting the cake recipe in half, would be too short for a two layer cake. hoping you have time to post the ingredient amounts for a two layer cake.

I highly recommend this cake if you are take 5 candy bar lover!

Comment on Lemon Biscoff Cake with Lemon Buttercream and Lemon Curd by WENDY CAMPBELL

WENDY CAMPBELL — Mon, 14 Apr 2025 16:03:53 +0000

Ok, so I plan to make this cake for Easter but as we will have a flourless chocolate cake also—I know this may be sacrilegious but…—I’d like to cut the recipe in half and bake just two 6” layers. Do you think halving the recipe will yield enough batter for that?

Comment on Olive Oil Ricotta Cake with Strawberry Basil Compote by Isabelle

Isabelle — Sun, 13 Apr 2025 18:17:40 +0000

Without a doubt one of the best cakes I’ve ever made! Incredible flavor and textures, could not recommend more!

Comment on Summertime Orange Almond Poppy Seed Cake with Almond Buttercream by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:41:28 +0000

In reply to Anie. It’s in step 2 of the assembly portion.

Comment on Copycat Tom Cruise White Chocolate Coconut Bundt Cake by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:40:02 +0000

In reply to Gaby Choate. Maybe 10 minutes shorter? Keep an eye on them!

Comment on The Most Incredible Churro Cake by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:39:39 +0000

In reply to Regina. Oil will change the texture if it calls for butter!

Comment on Light and Fluffy Sugar Free Vanilla Cake that Tastes Like the Real Deal by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:39:15 +0000

In reply to Beth. 18-20 minutes at same temp!

Comment on The Best Chocolate Cake with Chocolate Buttercream by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:38:54 +0000

In reply to Jen Trattner. Yes you can! No adjusting necessary

Comment on Light and Fluffy Coconut Lemon Raspberry Cake by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:38:22 +0000

In reply to Rosemarie. Yes!

Comment on Light and Fluffy Sugar Free Vanilla Cake that Tastes Like the Real Deal by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:37:48 +0000

In reply to Beth. All of my cakes can be made GF if you just sub gluten free flour.

Comment on The Best Snickerdoodle Recipe with Brown Butter by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:34:17 +0000

In reply to Jeffery Evans. Biggest compliment ever! Thank you!

Comment on How to Freeze, Thaw and Transport your Cakes by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:32:02 +0000

In reply to Kylie. Freeze and allow to thaw when traveling! It’ll transfer better!

Comment on The Most Delicious Apple Cider Donut Bundt Cake for Fall by Robyn

Robyn — Fri, 11 Apr 2025 18:29:53 +0000

Not nearly enough words to say how perfect this cake is!!! Easy to put together hardest part is waiting for it to cool. Family requests this now for almost every occasion and I’m more than happy to make it..it’s a guaranteed winner

Comment on Copycat Disney World Millionaire Cake by Clarissa

Clarissa — Fri, 11 Apr 2025 16:35:24 +0000

This looks incredible! What would be the best way to go about assembling this as a sheet cake?

Comment on Light and Fluffy Kodiak Pancakes by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 12:46:10 +0000

In reply to Grace. Love the idea of making it in a sheet pan! I'm going to try that. Thanks!

Comment on The Most Delicious German Chocolate Cake by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 12:45:07 +0000

In reply to Brooke Beard. Thank you!

Comment on Copycat Tom Cruise White Chocolate Coconut Bundt Cake by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 12:44:50 +0000

In reply to Lizzy. So happy you love it!

Comment on Tres Leches Cake by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 12:44:27 +0000

In reply to Jen. for the gelatin, you only need about half

Comment on Copycat Disney World Millionaire Cake by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 12:43:12 +0000

In reply to Angela M.. You could do it if you freeze the cake to store it. The crumble will stay pretty crunchy that way.

Comment on Light and Fluffy Sugar Free Vanilla Cake that Tastes Like the Real Deal by Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 12:42:48 +0000

In reply to Courtney. I would follow my light and fluffy strawberry cake recipe as a guide and then use monkfruit instead of the granulated sugar.

Comment on How to Freeze, Thaw and Transport your Cakes by Kylie

Kylie — Fri, 11 Apr 2025 11:45:43 +0000

Hello Miss Courtney, this article has been a life saver for this newbie. Quick question. I baked the cake layers yesterday on a Thursday evening and wrapped and froze them. My plan is to ice, decorate, and assemble them today (Friday). My question is, the party is Saturday afternoon after a two hour drive. Once finished decorating tonight (Friday), should I freeze it and just allow it to thaw while traveling tomorrow? Or should I skip the freezer since it’s just 24 hours and go straight to the fridge? What would you suggest when it’s just 24 hours between finished decorating and travel/party?