Sweet Cakes, 107 Independence Avenue S. E, Washington D.C., DC (2026)

05/23/2026

Sprinkle Explosion Layer Cake

Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon baking powder
1 teaspoon vanilla extract
1 pinch salt
For the Vanilla Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
For the Decoration:
3 cups rainbow nonpareil sprinkles
Small white buttercream rosettes for the top

Instructions:
Step 1: Preheat your oven to 350 degrees Fahrenheit and grease three 8-inch round cake pans lined with parchment paper.
Step 2: Beat the butter and sugar together until light and fluffy, then add the eggs one at a time mixing well after each.
Step 3: Stir in the vanilla extract, then alternate adding the flour and milk until the batter is smooth and fully combined.
Step 4: Divide the batter evenly between the three pans and bake for 26 to 30 minutes until a toothpick inserted in the center comes out clean.
Step 5: Cool the layers completely on a wire rack before assembling.
Step 6: Beat the softened butter until fluffy, then gradually mix in the powdered sugar, cream, and vanilla extract until the frosting is smooth.
Step 7: Place the first cake layer on a gold cake board and spread a generous layer of buttercream on top.
Step 8: Add the second layer and repeat with buttercream, then place the third layer on top.
Step 9: Frost the entire outside of the cake with a smooth thick coat of vanilla buttercream.
Step 10: Working quickly before the frosting sets, press rainbow nonpareil sprinkles firmly onto the entire surface of the cake covering every inch of the sides and top completely.
Step 11: Pipe five small white buttercream rosettes evenly spaced around the top edge of the cake.
Step 12: Refrigerate for at least 30 minutes before slicing and serving.

05/22/2026

Vanilla Celebration Cake with White Chocolate Shavings

Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon baking powder
1 teaspoon vanilla extract
1 pinch salt
For the Vanilla Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
For the Decoration:
2 cups white chocolate shavings or finely grated white chocolate
Rainbow nonpareil sprinkles for the top

Instructions:
Step 1: Preheat your oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans lined with parchment paper.
Step 2: Beat the butter and sugar together until light and fluffy, then add the eggs one at a time mixing well after each.
Step 3: Stir in the vanilla extract, then alternate adding the flour and milk until the batter is smooth.
Step 4: Divide the batter evenly between the two pans and bake for 28 to 32 minutes until a toothpick comes out clean.
Step 5: Cool the layers completely on a wire rack before assembling.
Step 6: Beat the butter until fluffy, then gradually add the powdered sugar, cream, and vanilla extract until the frosting is smooth and spreadable.
Step 7: Place the first cake layer on a clear glass cake stand and spread a generous layer of buttercream on top.
Step 8: Place the second layer on top and frost the entire outside of the cake with a smooth even coat of vanilla buttercream.
Step 9: Press white chocolate shavings firmly onto the entire sides of the cake covering them completely.
Step 10: Pipe buttercream rosettes and swirl decorations evenly around the top border of the cake using a star tip.
Step 11: Scatter rainbow nonpareil sprinkles generously across the entire top surface of the cake.
Step 12: Refrigerate for at least 30 minutes before serving.

05/22/2026

Every birthday deserves a chocolate cake this classic, this beautiful, and this delicious.

05/21/2026

Dachshund Novelty Cake

Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon baking powder
1 teaspoon vanilla extract
1 pinch salt
For the Chocolate Ganache Coating:
2 cups dark chocolate chips
1 cup heavy whipping cream
For the Decorations:
2 cups brown fondant for the body covering
1 cup tan or light brown fondant for the face, paws, and ear details
Small amount of black fondant for the nose and eye pupils
Small amount of pink fondant for the paw prints and inner ear details
2 white candy eyeballs or white fondant rounds for eyes
Brown gel food coloring for shading details

Instructions:
Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a long rectangular loaf pan or two standard loaf pans placed end to end.
Step 2: Beat butter and sugar together until light and fluffy, then add eggs one at a time, mixing well after each addition.
Step 3: Stir in the vanilla extract, then alternate adding the flour and milk until a smooth batter forms.
Step 4: Pour the batter into the prepared pan and bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
Step 5: Cool the cake completely on a wire rack before shaping.
Step 6: Trim and carve the cooled cake into an elongated rounded body shape resembling a dachshund, tapering at one end for the tail.
Step 7: Heat the heavy cream until just simmering, pour over the chocolate chips, let sit two minutes, then stir until smooth to make the ganache and let it cool slightly.
Step 8: Pour and spread the ganache over the entire carved cake to create a smooth chocolate base coat and let it set.
Step 9: Roll out the brown fondant and drape it over the ganache-coated cake, smoothing it gently to cover the full body.
Step 10: Shape the tan fondant into a snout, floppy ears, four short legs, and a small curled tail and attach them to the cake body using a little water or edible glue.
Step 11: Add black fondant for the nose and eye pupils, white rounds for the eyes, and small pink fondant paw print details on the back of the cake.
Step 12: Use brown gel food coloring to paint subtle shading details on the face and ears.
Step 13: Place the finished cake on a white rectangular board and refrigerate until ready to serve.

05/21/2026

😍🥰

05/20/2026

White chocolate, fresh raspberries, and three layers of pure happiness - this cake is worth every single bite.

05/20/2026

Strawberry Cream Waffle Cake

Ingredients:
4 square waffles, store-bought or homemade
2 cups heavy whipping cream
3 tablespoons powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
2 pounds fresh strawberries, hulled, half sliced and half left whole for topping

Instructions:
Step 1: Beat the heavy whipping cream, powdered sugar, and vanilla extract together with a hand mixer until stiff peaks form.
Step 2: Place the first waffle flat on a serving plate as the base layer.
Step 3: Spread a generous layer of whipped cream over the first waffle.
Step 4: Arrange a single layer of sliced strawberries evenly over the whipped cream.
Step 5: Place the second waffle directly on top and repeat with another layer of whipped cream and sliced strawberries.
Step 6: Place the third waffle on top and add another layer of whipped cream and sliced strawberries.
Step 7: Place the fourth and final waffle on top as the lid.
Step 8: Pipe large whipped cream rosettes across the top of the final waffle.
Step 9: Place one whole strawberry with its green leaves intact on top of each whipped cream rosette.
Step 10: Dust the entire top lightly with powdered sugar.
Step 11: Refrigerate for at least 30 minutes before slicing and serving.

05/19/2026

Cream Cheese Stuffed Berry Crumble Muffins

Ingredients:
2 cups all purpose flour
3 teaspoons baking powder
1 pinch salt
3 tablespoons granulated sugar
2 large eggs
3 tablespoons unsalted butter, melted
1 cup whole milk
1 cup fresh blueberries
1 cup fresh cranberries or red berries
8 ounces cream cheese, softened
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For the crumble topping:
4 tablespoons all purpose flour
3 tablespoons granulated sugar
2 tablespoons cold unsalted butter, cut into small pieces

Instructions:
Step 1: Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with paper liners or grease well.
Step 2: Mix cream cheese, powdered sugar, and vanilla extract together until smooth and set aside in the refrigerator.
Step 3: Make the crumble topping by combining flour, sugar, and cold butter pieces with your fingers until the mixture resembles coarse crumbs and set aside.
Step 4: In a large bowl whisk together flour, baking powder, salt, and granulated sugar.
Step 5: In a separate bowl beat eggs then stir in melted butter and milk until combined.
Step 6: Pour the wet ingredients into the dry ingredients and stir gently until just combined, do not overmix.
Step 7: Fold in blueberries and cranberries gently into the batter.
Step 8: Spoon a small amount of batter into the bottom of each muffin cup filling about one third full.
Step 9: Place a generous dollop of the cream cheese mixture in the center of each muffin cup.
Step 10: Cover the cream cheese with the remaining batter filling each cup about three quarters full.
Step 11: Sprinkle the crumble topping generously over each muffin.
Step 12: Bake for 22 to 25 minutes until the tops are golden and a toothpick inserted into the edge comes out clean.
Step 13: Let the muffins cool for 10 minutes before serving.

05/19/2026

Cool, creamy, and loaded with fresh strawberries, this icebox cake is the easiest dessert you will make all summer long.

05/18/2026

Fresh Fruit Layer Cake with Peach Frosting

Ingredients:
3 cups all purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon baking powder
1 teaspoon vanilla extract
1 pinch salt
For the filling:
1 cup fresh peaches, peeled and diced
1 cup mixed berries, blueberries and blackberries
1 cup whipped cream or light buttercream
For the frosting:
2 cups unsalted butter, softened
4 cups powdered sugar
3 tablespoons peach puree
1 teaspoon vanilla extract
For the topping:
1 cup fresh cherries with stems
1 cup fresh strawberries, hulled and halved
1 cup raspberries
1 cup blackberries
2 peaches, sliced into wedges

Instructions:
Step 1: Preheat the oven to 350 degrees Fahrenheit and grease three 8 inch round cake pans.
Step 2: Beat butter and sugar together until light and fluffy then add eggs one at a time mixing well after each addition.
Step 3: Mix in vanilla extract then alternate adding flour and milk until a smooth batter forms.
Step 4: Divide the batter evenly between the three prepared pans and bake for 28 to 30 minutes until a toothpick inserted in the center comes out clean.
Step 5: Let the cake layers cool completely on a wire rack before assembling.
Step 6: Spread a layer of whipped cream or light buttercream on the first cake layer then top with diced peaches and mixed berries.
Step 7: Place the second cake layer on top and repeat with cream and fruit filling.
Step 8: Place the third cake layer on top and press gently to level.
Step 9: Beat butter, powdered sugar, peach puree, and vanilla together until smooth and fluffy to make the frosting.
Step 10: Frost the entire outside of the cake with the peach buttercream using a spatula for a smooth finish.
Step 11: Arrange fresh cherries, strawberries, raspberries, blackberries, and peach slices generously on top of the cake.
Step 12: Place a few strawberries around the base of the cake on the serving plate and refrigerate until ready to serve.

05/17/2026

Cherry Topped Cheesecake

Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages cream cheese, softened (8 ounces each)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 can cherry pie filling (21 ounces)

Instructions:
Step 1: Preheat the oven to 325 degrees Fahrenheit.
Step 2: Mix graham cracker crumbs and melted butter together and press firmly into the bottom of a 9-inch springform pan.
Step 3: Beat cream cheese and sugar together in a large bowl until smooth and creamy.
Step 4: Add eggs one at a time, mixing well after each addition.
Step 5: Stir in vanilla extract and sour cream until fully combined.
Step 6: Pour the filling over the prepared crust and smooth the top evenly.
Step 7: Bake for 55 to 60 minutes until the center is just set.
Step 8: Turn off the oven and let the cheesecake cool inside for one hour.
Step 9: Refrigerate for at least 4 hours or overnight before serving.
Step 10: Spoon cherry pie filling generously over the top just before serving.

Sweet Cakes

05/23/2026

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05/21/2026

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05/20/2026

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