Katiebird Bakes

simple and sophisticated dessert recipes

  • About
  • Recipe Index
  • Shop My Kitchen

Published by Katie on March 20, 2022; last modified March 20, 2022

Single Layer Chocolate Cake with Chocolate Ganache

Jump to Recipe Print Recipe

This easy single layer chocolate cake with chocolate ganache is perfect for weeknights, date nights, birthdays, and small dinner parties.  Only one bowl needed and so quick to make – no butter, eggs, or mixer required! Recipe can be made in an 8-inch round, 9-inch round, or 8-inch square cake pan.

A slice of single layer chocolate cake with chocolate ganache

Note: this recipe was originally published on February 12, 2018. As of March 2022, I’ve updated: (1) some of the photos, (2) the recipe itself to include a few different cake pan sizes you can use and a couple options for the ganache; and (3) a video. This is still one of my favorite recipes of all time and I hope you love it too! It was the first of my single layer cake recipe series.


I needed a small birthday cake.

True story: I was not planning to share this one layer, small chocolate cake recipe on here.  In fact, even after Brian and I made it together for my birthday one weekend, and demolished nearly half of it in 24 hours, I still wasn’t planning to share it. 

It’s…simple.  Humble.  Unassuming.  Not really earth shattering – just a good, back-pocket smaller chocolate cake with a tender, light crumb.  And chocolate ganache, because chocolate ganache may sound fancy, but it’s actually the easiest thing to make.

We made this cake because I wanted a simple, unfussy cake for my birthday.  Brian makes me a homemade birthday cake every year and I try not to make it hard for him.  He’s quite good as a baker, actually, but he requires very clear instruction and limited steps, or else he gets nervous.  So I don’t like to give him difficult recipes to contend with in hopes he’ll make me cake more often 😉

Single Layer Chocolate Cake with Chocolate Ganache | katiebirdbakes.com

The problem is that most chocolate cake recipes make a LOT of cake for two people.  Not a bad problem to have, some might say.  But I saw a challenge: I wanted to create a chocolate cake just as satisfying, just as chocolatey – in smaller portions.

And that was the start of my single layer cake series! It’s an ongoing series of smaller cake recipes that totally deliver on texture and flavor, just in one layer 8 inch or 9 inch proportions.

Single Layer Chocolate Cake with Chocolate Ganache | katiebirdbakes.com

Solution: A One Layer Chocolate Cake!

This recipe is an adaptation of King Arthur Flour’s “cake pan” cake.  Also called wartime cake or wacky cake, it’s an old cake recipe that relies on the reaction generated by combining baking soda (a base) and vinegar (an acid), rather than traditional butter and eggs, to provide the rise and tender crumb we expect from cakes.

The original recipe is mixed AND baked all in an 8 inch square pan, which was exactly the size I was looking for – enough for two people to have cake for a few days, or for a small dinner party.  I’d made this recipe a couple times in the past, and remembered liking it – and I knew I could make some tweaks to make it even better.

Small chocolate cake coated in shiny chocolate ganache with some pieces sliced on a plate

Why You’ll Love This Single Layer Chocolate Cake

Let’s talk about the amazing properties of this single layer chocolate cake, which I made twice in one weekend with no regrets:

  • No butter, no eggs.  And you won’t miss them!  The good news is that not only is this cake lighter while still having an amazingly fluffy yet dense texture, it’s also a great option for vegans or for those with egg allergies or intolerances.  Chocolate cake for everyone!
  • No mixer required.  Because we’re not creaming butter and sugar and we don’t have to whip in air to create a rise, you don’t need any kind of mixer – just a bowl and a whisk!  Speaking of…
  • Only one bowl needed!  Nope, I’m not kidding.  Whisk the dry ingredients together, dump in the wet ones, and stir it all up.  Done.
  • Takes 45 minutes to make, including bake time!
  • Tastes better the second day.  This is a cake that only gets better with time.  The cake does NOT get dry as long as it’s well-covered, and the chocolate flavor just deepens with a day’s rest.  It works around your schedule.
  • Chocolate Ganache.  Everything is better with ganache on top.  And it’s SO EASY.  Can you use a microwave?  You can make ganache.

What size pan do I need?

You can use an 8-inch round cake pan, 9-inch round cake pan, or 8-inch square cake pan for this single layer chocolate cake. The cake will be taller if you use an 8-inch round or square pan and it will take a few minutes longer to bake (instructions are in the recipe at the bottom of this post).

I used to prefer using my 9-inch round (the original photos were taken using that pan) but now I like the taller, more generous look of the 8-inch! See what you think!

Single Layer Chocolate Cake with Chocolate Ganache | katiebirdbakes.com
9 inch round cake pan
A slice of single layer chocolate cake with chocolate ganache
8 inch round cake pan

How to Make Chocolate Ganache

Look how shiny and beautiful that ganache is.  If you’ve made ganache before, you know how ridiculously easy it is, despite its fancy name. 

Single Layer Chocolate Cake with Chocolate Ganache | katiebirdbakes.com

If you haven’t made ganache before, here we go:

  1. Heat heavy cream in the microwave or on the stove until bubbles appear on the edges, just before boiling. 
  2. Pour the hot cream over chopped chocolate or chocolate chips in a bowl. 
  3. Wait 30 seconds. 
  4. Stir, continuously, until a smooth, shiny chocolate pool of happiness is formed, about 30 more seconds. 
  5. DONE.  Pour it warm over the cake OR let it cool to room temperature (this takes 1-2 hours) so you can spread it on.
  6. For WHIPPED chocolate ganache frosting: once cooled to room temperature, use a mixer to beat the ganache on medium to high speed until fluffy and lighter in color. It makes a great chocolate frosting!
Single Layer Chocolate Cake with Chocolate Ganache | katiebirdbakes.com

FAQs and Recipe Tips

How do I make this one layer chocolate cake gluten-free?

Just use an equal volume of a gluten-free all-purpose flour blend with xanthan gum (I like Bob’s Red Mill Cup for Cup or King Arthur Flour Measure for Measure).

Can I make this cake vegan?

Yes – just use vegan chocolate and use canned coconut cream instead of heavy cream.

Do I need to refrigerate chocolate ganache cake?

This is fine to leave at room temperature for 24 hours, but I would refrigerate it after that for up to 5 days due to the cream in the ganache. The cake itself (unfrosted) is perfectly soft at room temperature for up to a week!

How do I make this into a 6-inch chocolate cake?

Cut the entire recipe in half and bake in a 6-inch round cake pan for 18-21 minutes at 350 degrees F, or until cake springs back when touched and a tester inserted in the center comes out clean. Works like a charm! You could also bake the full recipe in 2 6-inch cake pans and use whipped ganache (instructions above) or a sturdier buttercream frosting to make a layer cake.

Why is there coffee in the batter?

It brings out the deepest chocolate flavor.  There’s something about coffee that brings out the flavor of chocolate.  Ever had a mocha?  You know what I mean.  You can use decaf, regular, whatever you want — and if you don’t like coffee, you can use milk or water too.  No worries.

This chocolate cake for two may be humble, but it is mighty.  It’s just the kind of recipe we all need in our back pocket, whether it be for Valentine’s Day, a loved one’s birthday, or just a Monday.  It’s exactly what I wish for you today.

More Single Layer Cake Recipes:

  • Single Layer Carrot Cake with Cream Cheese Frosting
  • Single Layer Lemon Cake with Lemon Cream Cheese Frosting
  • Single Layer Guinness Cake with Irish Cream Frosting
  • Snickerdoodle Cake

If you make this single layer chocolate cake, please leave a star rating and a review – it helps others find and enjoy the recipe! You can also tag me on Instagram @katiebirdbakes so I can see what you baked. Thank you!

Single Layer Chocolate Cake with Chocolate Ganache | katiebirdbakes.com
Print Recipe Pin Recipe
4.95 from 17 votes

Single Layer Chocolate Cake with Chocolate Ganache

Weeknights, date nights, birthdays, parties: this simple and easy single layer chocolate cake with chocolate ganache is perfect for them all. No butter, eggs, or mixer required!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: cake, chocolate cake
Servings: 8 slices
Author: katiebirdbakes.com

Equipment

  • 1 8 or 9 inch square or round cake pan

Ingredients

For the cake:

  • 1 and 1/2 cups (188g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder (can use natural or Dutch process)
  • Scant 1 cup (185g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional; brings out chocolate flavor)
  • 1 teaspoon baking soda
  • 1 cup (237ml; 227g) brewed coffee (regular or decaf, can be hot or cold)*
  • 1/3 cup (78 ml; 67g) olive oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar (or white vinegar)

For the ganache:

  • 1/2 cup (118 ml; 113g) heavy cream
  • 3/4 cup (4 oz; 127g) chopped dark chocolate or semisweet chocolate chips

Instructions

For the cake:

  • Preheat your oven to 350 degrees F.  Grease an 8-inch or 9-inch round cake pan, or an 8-inch square pan.  I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly.  Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.
  • In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda.  
  • Pour in the wet ingredients: coffee, olive oil, vanilla, vinegar.  Whisk it all together until a smooth batter is formed.  You’ll notice it might get a little foamy – that’s the baking soda/vinegar reaction happening.  Stop whisking when the mixture is combined and no lumps remain – don’t overmix or the cake will be tough.
  • Pour batter into prepared pan, and bake for 28-32 minutes if using a 9-inch round pan, or 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean.
  • Let cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate.  Let cake cool while you prepare the ganache.

For the ganache:

  • In a microwave-safe measuring cup or bowl, heat the heavy cream until bubbling but not boiling, about 30-40 seconds in my microwave.  You can also heat it on the stove.
  • While the cream is heating, place the chopped chocolate in a medium bowl.  Pour the hot cream over the chocolate and let stand for about 30 seconds.  Whisk the mixture until a smooth and glossy ganache forms, about 30 seconds. 
  • You can either pour the warm ganache over the cake immediately, or let ganache sit at room temperature for 1-2 hours and then spread it on the cake. It's delicious either way.

Notes

*If you don’t like coffee, you can use water or milk instead.  The coffee brings out the chocolate flavor – you won’t taste it in the cake.
Storage: Cake without ganache keeps quite well at room temperature, well-wrapped, for up to 5 days.  It doesn’t dry out!  With the ganache, cake should be refrigerated after 24 hours due to the cream.  Either warm leftover slices gently in the microwave or allow to come to room temperature before serving. 
To make a 6-inch chocolate cake: Cut all recipe ingredients listed above by half.  Bake cake in a 6-inch round cake pan at 350 degrees for 18-21 minutes, or until cake springs back lightly when touched and a tester inserted in the center comes out clean or with just a couple crumbs.  Pour or spread ganache over and serve!
Recipe adapted from King Arthur Flour’s cake pan cake.
 

Like this recipe for a small one layer chocolate cake?  Please rate it and leave a comment, and sign up for my email list to receive my recipes straight to your inbox every time I post!

Single Layer Chocolate Cake with Chocolate Ganache | katiebirdbakes.com

Related Posts:

  • Single Layer Lemon Cake with Lemon Cream Cheese Frosting
    Single Layer Lemon Cake with Lemon Cream Cheese Frosting
  • Single Layer Gingerbread Cake with Cream Cheese Frosting
    Single Layer Gingerbread Cake with Cream Cheese Frosting
  • Rhubarb Cake
    Rhubarb Cake
  • Cranberry Crumb Cake
    Cranberry Crumb Cake

Filed Under: Cakes, Chocolate Lovers, Dessert, Recipes, Single Layer Cakes

« The Easiest Oatmeal Chocolate Chip Cookies

Comments

  1. TheFlowersPoint says

    June 2, 2022 at 12:11 am

    5 stars
    Very nice Chocolate cake recipe

    Reply
  2. Baishakhi says

    May 13, 2022 at 5:17 am

    It looks amazing . Thank you for sharing this recipe.

    Reply
  3. Madhura says

    April 8, 2022 at 12:47 am

    Super excited to try it. But I have a question . Can I use butter instead of oil and also can I use whole wheat flour instead of all purpose flour.
    If yes please let me know if there are any changes in the quantity while substituting the above 2.

    Reply
    • Katie says

      April 26, 2022 at 12:01 pm

      Hi there – yes you can use melted butter instead of oil, and I would recommend using white whole wheat flour as it bakes in a very similar way to all-purpose flour!

      Reply
  4. Christine says

    March 23, 2022 at 2:33 pm

    5 stars
    Absolutely love the small batch recipe! It comes together very easily and I really appreciate the weight measurements. Cannot believe there are no eggs or butter in this cake, it’s so light, fluffy and chocolatey!

    Reply
    • Katie says

      March 25, 2022 at 11:27 am

      Thank you so much, Christine! I’ve been working on adding weight measurements to all of my recipes because it’s so much more accurate.

      Reply
  5. Shelly M says

    February 14, 2022 at 12:12 pm

    5 stars
    I was so happy to find this little cake recipe. I’ve been making a 9×13 size for years, but this, with the ganache, is wonderful!
    This cake is marvelous for avoiding food allergies as it works beautifully with wheat-free/ gluten-free flour blends, has no eggs or no dairy, and you can just dust the top lightly with cocoa and it’s also vegan.

    Reply
    • Katie says

      February 15, 2022 at 9:25 pm

      So great to hear that GF flour worked for you, Shelly! Thanks for the review!

      Reply
  6. Amaka says

    January 14, 2022 at 1:14 am

    5 stars
    Amazing recipe and super easy to follow! The coffee definitely made it taste so much better!

    Reply
    • Katie says

      January 17, 2022 at 1:56 pm

      Coffee makes all the difference in this cake! Thank you Amaka!

      Reply
  7. Dianne Parks says

    November 8, 2021 at 6:53 pm

    5 stars
    This is the best cake of any kind that I have ever had! I did use 1/2 stick of butter as others did, along with opting for the Dutch chocolate, and it was miraculous! It’s such a deep chocolate taste, so moist and dense, truly a “gourmet” cake. The ganache just topped it beautifully. I would love to try this as a double layer cake but not sure if that’s a good idea. I would love to know your thoughts on that. Thanks for the recipe!

    Reply
    • Katie says

      November 10, 2021 at 9:56 am

      I love this review!! Thank you Dianne! Honestly, I am a little wary of stacking this cake as it’s very soft. I think it might be prone to sagging and/or falling apart if stacked. But, if you try it, please report back!!

      Reply
  8. Tania says

    June 4, 2021 at 7:07 pm

    5 stars
    Loved this simple cake recipe! Totally delicious; I dusted with powered sugar (didn’t have heavy cream) and it was delicious!

    Reply
    • Katie says

      June 14, 2021 at 10:08 pm

      Wonderful! Love that simple pairing!

      Reply
  9. Kim says

    December 17, 2020 at 11:16 pm

    Will it work to double the recipe? I want to bake it in a 16’” round pan to feed about 14 people. I’ve read that I should reduce each teaspoon baking soda by 1/8 teaspoon. And it will need a longer baking time, but not double the time.
    Am I crazy to try this?

    Reply
    • Katie says

      December 20, 2020 at 10:27 pm

      It might work, but I haven’t tried it so I can’t be sure – I think you’d be better off using a 9×13 pan if you’re going to attempt it, and just go by when a toothpick comes out clean for when it’s done!

      Reply
    • Shelly M says

      February 14, 2022 at 12:07 pm

      5 stars
      Here is a version for a 9×13 mixed right in the pan I posted many moons ago. It gives it for a wheat free/ gluten free cake, but just sub regular flour and it is delicious.
      http://wheat-free-life.blogspot.com/2008/10/everyone-deserves-their-own-birthday.html

      Reply
  10. Tracey says

    November 16, 2020 at 11:42 am

    5 stars
    So glad you posted this recipe! I love it. It is just perfect, not too sweet and not too heavy. It is like a really good entenman’s cake.

    Reply
    • Katie says

      November 19, 2020 at 4:21 pm

      Thank you so much Tracey!

      Reply
  11. Celia says

    October 19, 2020 at 7:32 pm

    If I do not have heavy cream, what can I replace with? Can i replace with coconut cream?

    Reply
    • Katie says

      October 20, 2020 at 12:13 pm

      Hi Celia – yes, coconut cream should work!

      Reply
  12. Rajani Kandarpa says

    September 12, 2020 at 8:44 am

    5 stars
    Thank you so much for this simple yet awesome recipe. The cake was so delectable. The best chocolate recipe ever. I shall be making this regularly now. I baked it for 28 minutes, was out of regular olive oil so used melted butter instead.

    Reply
    • Katie says

      September 13, 2020 at 10:27 pm

      Thank you so much! Using butter instead of olive oil is a great idea and probably excellent flavor 🙂

      Reply
  13. samantha says

    August 20, 2020 at 8:54 am

    hey i made the cake and after i have poured the ganache on the cake, do i put the cake in the fridge to let it cool or do i just leave it and let it cool on my counter? and if i do leave it in the fridge should i wrap it?

    Reply
    • Katie says

      August 20, 2020 at 4:09 pm

      Hi there – yes, you can leave it cool on the counter and store at room temperature for up to a day. Or put it in the fridge, covered, and it will keep for several days. Enjoy!

      Reply
  14. Siya says

    July 14, 2020 at 7:37 pm

    This is the first cake I ever made and it is AMAZING! So easy, so delicious. Thank you so much! One question – can I substitute coffee with orange juice and make it into a chocolate orange cake? Not sure if the substitution will affect consistency?

    Reply
    • Katie says

      July 20, 2020 at 4:18 pm

      Hi Siya! So glad you enjoyed this recipe and congratulations on making your first cake! Adding orange juice would make the cake a lot sweeter, but I think it would work. Let me know if you try it!

      Reply
  15. Sprinx says

    May 28, 2020 at 2:07 pm

    5 stars
    I’m so glad you did decide to post this. It is my new favorite chocolate cake. It is the perfect simple chocolate cake. It is the perfect texture and it’s not too sweet. It’s perfectly satisfying. I’ve been making one a week !!

    Reply
    • Katie says

      June 2, 2020 at 11:53 pm

      YAY! Thank you so much – so glad you enjoy it! One of my favorites.

      Reply
  16. Christina says

    April 9, 2020 at 11:12 pm

    5 stars
    Sometimes I’m just craving chocolate, and this recipe is both quick and simple to make, and doesn’t require eggs, which we don’t always have. I’m about to make my third one!

    I just put a simple vanilla frosting on top, but it tastes so good… thanks for the recipe!

    Reply
    • Katie says

      April 15, 2020 at 2:27 pm

      Yay! So glad you are enjoying it! Thank you!

      Reply
  17. Jolina says

    February 13, 2020 at 6:46 pm

    I love dark chocolate cake and coming across your recipe was a blessing! I made this and was so satisfied with the result. Some changes I did was used butter (i run out of oil), and added only 3/4 cup of sugar. Opted for 8″ square pan and baked it for exactly 34 mins. Came out perfect! Moist, soft cake and it’s day 2 now and the choco flavor is deep! For the ganache, i used half 100% cacao unsweetened & half 60% bittersweet chocolate. Thank you for sharing us your baking expertise, I am a fan.

    Reply
    • Katie says

      March 18, 2020 at 10:30 pm

      Thank you so much for this amazing review, Jolina! So glad you loved this recipe 🙂

      Reply
  18. Elle says

    February 7, 2020 at 9:17 pm

    I made this today. While it was baking I suddenly realized I had mistakingly used baking powder instead of baking soda. It came out fine despite that! The came still rose nicely and had a nice texture. The only other change I made was to use evaporated milk instead of the cream for the ganache because that was all I had on hand. That also came out fine.

    I will definitely make this again.

    Reply
    • Katie says

      February 9, 2020 at 5:18 pm

      Yay! Thank you so much, Elle – glad it still worked despite the changes 🙂

      Reply
  19. Kim says

    October 19, 2019 at 12:17 pm

    5 stars
    I tried with measure-for-measure gluten-free all purpose flour for my mom with Celiac disease and it turned out great! I served it with some homemade whipped cream on the side, and my mom said it reminded her of old-fashioned snack cakes like Ho Ho’s or Hostess cupcakes. Will definitely make it again!

    Reply
    • Katie says

      October 21, 2019 at 10:05 pm

      Yay! Thank you so much for letting me know about the GF flour – so glad you mom enjoyed it!

      Reply
  20. Madhuri Kale says

    July 23, 2019 at 9:08 pm

    Hi Katie,
    Please share whether 1 cup coffee details..As in what goes into it ??

    Reply
  21. Pooja says

    February 4, 2019 at 9:40 pm

    Hi
    What is shelf life of choclate cake filled and coated with chocolate ganache.
    Please suggest.

    In fridge too

    Reply
    • Katie says

      February 4, 2019 at 11:58 pm

      Hi Pooja – it lasts about 4 days on the counter, well-wrapped in plastic wrap or foil. In the fridge it would last about a week!

      Reply
  22. Sharmila says

    January 23, 2019 at 12:18 am

    4 stars
    Can I bake this in an 8″ round pan to get a taller cake?. I ll have to alter the baking time too I guess .
    Thanks.

    Reply
    • Katie says

      January 23, 2019 at 10:33 am

      Hi Sharmila, I have not tried this in a 8″ round pan, but if you look at this pan conversion chart from the Joy of Baking, it seems you will be ok if your 8″ round pan has at least 2 inch high sides. You’re looking for the volume to be equivalent to a 9″ round pan (which is why an 8″ SQUARE pan works here too – the volume is the same). I would increase the baking time to 34-36 minutes, for both an 8″ square and an 8″ round. Let me know if you try it!

      Reply
  23. Jesse says

    December 25, 2018 at 4:45 pm

    5 stars
    I made this cake for today…Christmas. Simply amazing! I did only bake my for 20 minutes and it was perfect. I also made it into a Turtle Chocolate Cake by adding my homemade Bourbon Caramel and Pecans. Simply DECADENT! This will be my go to recipe. Thanks for sharing.

    Reply
    • Katie says

      December 27, 2018 at 10:37 pm

      Thank you so much for the wonderful review, Jesse! So glad it worked for you. Merry Christmas!

      Reply
  24. Sophia says

    May 30, 2018 at 5:54 pm

    This cake is amazing! My parents absolutely LOVED IT! <3
    I think it was delicious and I will use your recipes in the future. Thx Katie! ^_^

    Reply
    • Katie says

      June 10, 2018 at 9:18 pm

      Yay! Thanks Sophia, so glad you and your parents enjoyed it.

      Reply
  25. Becky @ Flaky Bakers says

    March 1, 2018 at 10:09 pm

    5 stars
    We just shared this fantastic cake on our blog too! Such a terrific little number and one I go back to often. Guess us Chicagoans think alike!

    Reply
    • Katie says

      March 6, 2018 at 10:14 pm

      We sure do! King Arthur Flour is the best!

      Reply
  26. Emily says

    February 18, 2018 at 6:15 pm

    5 stars
    So amazing!! Great job, Katie! We made with milk and it came out really good!!

    Reply
    • Katie says

      March 6, 2018 at 10:15 pm

      Thank you so much Emily! I’m so glad it came out well for you. It’s one of my favorites.

      Reply
  27. Phoebe says

    February 13, 2018 at 7:00 pm

    5 stars
    This is A-MAZ-ING!!!!!!!!!!!!! We felt like we were having dessert at a high end restaurant. Kudos to you and King Arthur Flour for this terrific recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

I'm Katie: attorney by day, baker by night. I'm sharing sophisticated yet approachable dessert recipes to convince you that if you can read, you can bake! Thanks for being here. Read More...

Never miss a recipe

Privacy Policy

Let’s be friends!

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest

Most Popular Recipes

Easiest Chocolate Chip Cookies | katiebirdbakes

The Easiest Chocolate Chip Cookies

posted in Cookies, Dessert, Easiest Series, Recipes

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes

Single Layer Carrot Cake with Cream Cheese Frosting

posted in Cakes, Dessert, Holiday, Recipes, Single Layer Cakes, Spring

Cinnamon Rolls with Cream Cheese Icing - katiebirdbakes.com

Cinnamon Rolls with Cream Cheese Icing

posted in Breakfast, Brunch, Buns & Pastries, Holiday, Recipes

The Easiest Banana Bread - one bowl, no mixer!

The Easiest Banana Bread

posted in Bread, Breakfast, Dessert, Easiest Series, Healthy, Quick Breads, Recipes

The Easiest Peanut Butter Cookie Recipe | katiebirdbakes

The Easiest Peanut Butter Cookies

posted in Cookies, Dessert, Easiest Series, Recipes

This site contains affiliate links, which means if you make a purchase through these links, I may receive a small commission at no extra cost to you. For more details, please see my disclosure policy. Thank you for supporting Katiebird Bakes!
© 2022 Katiebird Bakes, LLC. All Rights Reserved.
Disclosure Policy / Privacy Policy