All Posts By Amanda Rettke

Amanda is a wife, mom, baker and creative force behind iambaker.net. She homeschools her four children, lives in the land of 10,000 lakes and is self-appointed president of the Committee to Get Ina Garten on Twitter. (Amanda tweets at @iambakertweets)

Mint Chocolate Layer Cake: A Craveable Flavor Combo in Cake Form

by in Holidays, Recipes, December 6th, 2016

Mint Chocolate Layer CakeOne of my favorite things about December is embracing all things mint. We add that glorious flavoring to hot cocoa, brownies, cookies and most definitely cake. This cake in particular features four moist layers of dark chocolate cake and a delicate minty buttercream slathered between the layers. The cake is covered in chocolate buttercream and topped off with a mint-green chocolate curl for both decoration and an extra boost of mint flavor. Check out the decadent recipe below.

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Naked Pumpkin Cake with Cinnamon Buttercream

by in Recipes, October 14th, 2016

Naked Pumpkin Cake with Cinnamon ButtercreamMy husband proposed to me again after I made him this cake. It was a complete shock to me, as he is not a big sweets eater. We have come to a comfortable understanding in our lives: I make desserts every day, I ask him to sample them, and he nods that they are fine.

But not with this cake!

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Naked Apple Layer Cake with Caramel Frosting and Mini Butterscotch Apples

by in Recipes, September 23rd, 2016

Naked Apple Layer Cake with Caramel Frosting and Mini Butterscotch ApplesThis is the cake for fall. The cake that will make people take their phones out and share it on social media, tagging you with #AmazingCake #BestBaker #CakeGoals #Wow. The cake no one will let you cut into until they have the perfect picture for Instagram. (Helpful hint: The Hefe filter is amazing for this cake!) This is the cake that will boost you to “legendary” status among friends and family. This is the cake that people will love to look at but love to eat even more. This is the cake that will make you the most-popular baker in the neighborhood. This is the cake that everyone will talk about — all the time. It’s just that good!

OK, so what is this cake? It’s a fresh apple-cinnamon beauty, and it’s the perfect way to usher in fall. It takes advantage of the “naked cake” trend and reveals its thick, rich layers of moist, apple-studded cake and fluffy frosting — that perfectly sweet caramel buttercream is the ideal complement to the traditional fall flavors of apple and spice. But here is where it gets decadent: the homemade mini butterscotch-dunked apples adorning the top of the cake. The final touch? Caramel drizzled over every nook and cranny, of course!

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The Ultimate Banana Split Cake

by in Recipes, June 2nd, 2016

The Ultimate Banana Split CakeOnce the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.

Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.

Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.

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How to Make a Stunning Rainbow Cake with Gold Ombre Layers for St. Patrick’s Day

by in Holidays, Recipes, March 15th, 2016

Rainbow Cake with Gold Ombre LayersOne of the most-colorful symbols of St. Patrick’s Day is the pot of gold at the end of the rainbow. I set out to make a cake that incorporated a little of both: the bright, bold colors of the rainbow as well as the mysterious gold at the end! This cake has a simple buttercream rainbow design complemented with gold sprinkles around the upper edge. But that is not where the fun ends — once you cut into the cake you will see three beautiful golden ombre layers!

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Autumn in a Pan: Pumpkin Caramel Skillet Cake with Maple Glaze

by in Recipes, October 28th, 2015

Pumpkin Caramel Skillet Cake with Maple GlazeI’m going to make you a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind. People often ask me for the recipe, and like a good Midwestern girl, I am happy to share!

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The Ultimate Fall Dessert: Apple-Cinnamon Layer Cake with Gooey Caramel Drizzle

by in Recipes, October 5th, 2015

Apple-Cinnamon Layer Cake with Gooey Caramel DrizzleThere is nothing quite as magical and comforting as fall baking. The changing colors of the leaves usually means we can start using cinnamon and apples. This impressive cake is filled with those familiar flavors, and it’s simply a wonderful way to enjoy the beauty and essence of fall.

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No-Bake Frozen S’mores Cheesecake

by in Recipes, July 29th, 2015

No-Bake Frozen S'mores CheesecakeI am all about easy and fun this summer. We strive to spend as much time outside as possible, but when I am inside, in front of a hot oven is the last place I want to be. That’s why this recipe is a great one: It has a really fun and eye-catching design, and it is NO-BAKE!

This dessert was made with special care to honor the traditional s’more as much as possible. It has a thick graham cracker crust, and a rich and creamy chocolate cheesecake center topped with an ooey-gooey layer of melted marshmallows.

Get the recipe

Confetti Monkey Bread, Because Everything Is Better with Sprinkles

by in Recipes, May 29th, 2015

Confetti Monkey BreadIf you love monkey bread as much as I do, you are not going to want to miss this delicious from-scratch recipe. Imagine the delight and awe of a birthday boy or girl waking up to this delicious and beautiful treat.

You can make this from-scratch monkey bread in the morning or the night before, but if you are planning on making it the morning, be sure to get up early or plan on having it for brunch. When making bread from scratch there is a proofing period in addition to the baking, and this can add considerable time to the process.

If you read through the recipe, one thing you may have noticed is that I used cinnamon extract (commonly found in most grocery stores) in place of cinnamon. This was purely for aesthetic purposes, as I wanted to create a beautifully light and colorful monkey bread. If you are not opposed to a dark brown confetti bread, feel free to omit the extract and substitute 1 tablespoon ground cinnamon.

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Bake Your Cake and Eat It Too: A Lighter, Naked Chocolate Cake with Fruit

by in Recipes, January 10th, 2015

Skinny Chocolate CakeIf there is one thing that most of us can agree on, it is that we have the best of intentions when it comes to New Year’s resolutions. We want to eat better, exercise more, watch less TV and save money.

But it is hard. While I cannot help with all of those resolutions, I can try to help with the “eating better.”

This stunning cake is a Naked Cake, or a cake that is made with less sugar and fat and has fewer calories. The trick to making a delicious chocolate naked cake is using a good-quality chocolate and a flavorful sugar substitute. The star of the cake is in fact the chocolate. I used a good-quality cocoa powder and mini chocolate chips and then complemented them with the sweet natural sugars found in the fruits that adorn the cake.

Add to that a homemade whipped cream (where you can control the sugar) and a no-fat chocolate sauce, and you have a decadent cake that will satisfy all your sweet cravings!

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