What You Can Expect on MyCakesRecipes
1.Simple, reliable recipes—both sweet and savory—that I’ve triple-tested in my own kitchen. I hope they become staples in your home!
2.A weekly newsletter where I share fresh recipes, baking science secrets, and a little peek into my daily life.
3.Custom-designed meal planners and printable menus dedicated to helping you simplify your cooking routine and organize your kitchen.
4.Practical baking tips and the “science” behind the sweets, ensuring you understand the why behind every recipe so you can bake with confidence.
5.All of my must-have kitchen equipment recommendations (if you don’t have a digital food scale yet, please go get one! It will truly change your baking forever).
Let’s Start from the Beginning…
I grew up in Burlington, Vermont, where my love for food began not with a fancy meal, but with a simple chocolate cake in my grandma’s kitchen. While other kids were playing outside in the snow, I was standing on a chair, helping her frost layer cakes and lick the beaters of her old stand mixer. That stand mixer is still with me today!
While MyCakesRecipes started with my obsession for the perfect crumb, my grandma taught me that you can’t live on dessert alone (though I’ve tried!). She showed me that a comforting savory dinner is just as important as the sweet treat that follows. That’s why this blog evolved to cover everything—from the birthday cake you need for a party, to the quick pasta dinner you need on a Tuesday night.
During my awkward teen years, I was the quiet introvert who preferred computers over crowds. I spent hours digitally organizing our family recipes and learning how to build websites. In high school, I fell in love with photography, spending my lunch breaks in the darkroom. Those classes taught me how to see light and texture—skills I now use to make sure you can see exactly how delicious a recipe will turn out before you even bake it!
A Budding Interest in Baking…
When I left for college at the University of Vermont, I dragged that wobbly stand mixer with me into my tiny apartment. It had a missing screw and sounded like a tractor, but it kept me baking! While my roommates were living on instant noodles, I was stress-baking vanilla bean cakes and experimenting with homemade pasta sauces.
I actually majored in Chemistry (which explains why I’m so obsessed with the science of baking!), but after a short stint in a corporate lab, I realized I was miserable. I didn’t want to analyze molecules; I wanted to create flavors. So, I took a leap of faith, quit my job, and started working at a bustling local bakery. That high-pressure kitchen is where I truly learned the trade—and where I realized that home cooking is where my heart really belongs.
Banana Berry Protein Smoothie
Believe it or not, this smoothie was my most-made recipe in 2025 (with my recipe testing coming in a close second)! I had it for lunch almost every day, & I’ll definitely continue to in 2026! 😋 – Sarah
Get the recipe! →Fun Facts About Sarah
go-to recipe
I always have vanilla cake layers and Swiss buttercream stocked in my freezer, ready to assemble a cake at a moment’s notice!
weekend activity
I love staying active! You can catch me running long distance on the trails (it’s the best way to clear my mind and fuel up for more cake tasting!).
way to unwind
Challenging my husband to a serious game of Chess (it requires as much strategy as baking!) while cuddling with our Golden Retriever, Biscuit.
More About Sarah & the Blog
Why is it called “MyCakesRecipes” if you share savory meals too?
Great question! When I started, my obsession was perfecting the ultimate cake crumb (once a pro baker, always a pro baker!). But I quickly realized that we can’t survive on sugar alone—trust me, I’ve tried! So, I decided to share the complete picture of my kitchen: the birthday cakes I bake for celebrations AND the easy 30-minute dinners I cook for my family on busy weeknights.
Do I need professional equipment to make your recipes?
Not at all! While I used to work with massive industrial mixers, every single recipe on this blog is tested in my standard home kitchen here in Vermont. If I can’t make it with a regular hand mixer or basic bowls, it doesn’t make it to the blog. My goal is to give you pro-level results with the tools you already have.
I’m a total beginner. Where should I start?
Welcome to the baking world! I recommend starting with my Classic Vanilla Layer Cake. It’s designed to be foolproof and uses the “reverse creaming method” which guarantees a tender crumb every time. If you want something savory, try my One-Pot Creamy Pasta—it’s a life saver!
I’m looking for a baking challenge. What do you recommend?
If you want to flex your baking muscles, try making Swiss Meringue Buttercream from scratch! It takes a bit of patience and temperature control, but the silky-smooth texture is worth every second. It’s a game-changer for your cakes.
Do you offer vegan or gluten-free recipes?
I mostly specialize in traditional baking using butter, flour, and sugar because that’s what I know best. However, many of my savory dinner recipes are naturally healthy or vegetarian! I always try to note possible substitutions in the recipe notes whenever I’ve tested them.
Can I suggest a recipe for you to make?
Absolutely! I love hearing what you’re craving. Whether it’s a nostalgic dessert you miss or a dinner idea you need help simplifying, shoot me an email or DM me on Instagram. I might just feature it next!