To be completely honest, I am always a little fuzzy on the exact anniversary of when Dash of Jazz began. The first posts went up on January 4, 2015 but, for some reason, January 6th sticks in my head. So, the whole first week of January is up for grabs, haha! We’re going with the 5th this year, right smack dab between the two. Maybe I’ll get it together by next year. I am so grateful that y’all actually come to this little corner of the internet to check out what I share. It’s humbling and exciting, and I never get tired of hearing feedback from when you try a recipe or have a question about a product or tip. And I don’t think I ever will. To kick off year 3 of blogging, I thought I’d share a few (3) lessons it has taught me so far and, of course, a cake recipe! Because a celebration is not really a celebration without cake, right? Right! First up are the lessons learned then we’ll get into the recipe. There’s a bit of scrolling involved in today’s post but there’s cake at the end so it’s worth it. 🙂
- Have Faith: My faith in God has been the most major key throughout life but, in relation to blogging, it has helped me feel more capable of doing and learning all it takes to run this site.
- Reach Out: Making a conscious effort to reach out to other bloggers (without any motive in mind) was so motivating and helpful. I became part of a fabulous tribe of people who are passionate about sharing creativity and helping others through their blogs. It inspired me and opened the door for some cool collaborations you’ll see here soon.
- Consistency is Key: In my second year of blogging I went from one post per week to two and then even as many as five around the holidays. Additionally, I got more intentional about my social media sharing and asked questions in order to better understand what it is y’all want to see. I definitely saw a difference in not only the quality of my content but your response to it!
Now, let’s dive into this cake. For once, it isn’t a naked cake, y’all! I was inspired to make it when I got my first-ever box from Mary’s Secret Ingredients, which is a quarterly subscription box service that sends healthy gourmet products to your doorstep. The packaging is so cute and there’s a sweet, personal message from Mary as well as recipe inspiration since she is a chef herself. As a blogger that focuses on food, I get to test lots of different meals and related products and services but what stood out to me about Mary’s and encouraged me to share it with y’all is that the company sponsors Feed the Children. So, when you order a box, you’re supporting that cause, which I love. You can view previous boxes from Mary’s Secret Ingredient and, if you decide to order an upcoming box, be sure to use the discount code “TRYMSI” specifically for Dash of Jazz readers, to try it out on the cheap! I unboxed this particular one live in my Instagram stories (which, if you aren’t following yet, you totally should!) but will also show you what the box and contents look like below.
The two items that caught my eye for this cake were the cute, and slightly strange-looking cake cutter, and the lingonberry jam. I thought the jam would be perfect to swirl into a classic vanilla cake and even into the vanilla buttercream frosting. It turned out so well and you can use a different kind of jam if lingonberry isn’t to your taste or you can’t find it. Lingonberry jam is a bit tart–similar in flavor to cranberry and balances out the sweetness of the cake very well. I think this would also be delicious with blueberry flavor!
- 3 cups flour
- 2 teaspoons baking powder
- 1 1/2 cup milk I used unsweetened almond
- 1 1/2 cup butter melted
- 1 1/2 cup sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 3 tablespoons lingonberry jam or berry jam of your choice
- 3 cups powdered sugar sifted
- 1 cup butter softened
- 1 teaspoon vanilla
- splash of milk I used unsweetened almond
Preheat oven to 375 degrees. Mix flour, baking powder, and sea salt in a large bowl.
Mix milk, butter, sugar, eggs, and vanilla extract in another bowl. Add wet to dry and mix well.
Divide batter evenly into three round, 9-inch pans. Swirl jam through batter.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, beat together frosting ingredients, adding milk last. If desired, swirl some more lingonberry jam into the frosting after it's mixed.
Once cake is baked, cool layers completely then frost.
Recipe by Jazzmine of Dash of Jazz
The cake cutter intrigued me and I was nervous that it wouldn’t work with a multi-layer cake like the one I made but, thankfully, it was up to the task. It’s a cool all-in-one design, however, the perfectionist in me prefers straight lines when cutting cake so the curvy shape that allows you to cut and lift with ease didn’t work out for me aesthetically. One plus is that it cuts more moderate slices than I might so if you need some help with portion control, this is your cake tool.
I’m very grateful for the opportunity to share this and other recipes and ideas with y’all each week. Let me know in the comments if you try this one out or decide to subscribe to Mary’s Secret Ingredient. Thanks for reading!
In partnership with Mary’s Secret Ingredient. As always, all opinions are my own.