Dive into a decadent and dreamy dessert with this latest batch of Sorbetto Sour Ale, flavored with ripe raspberries and strawberries, creamy white chocolate, fluffy marshmallows, and drool-worthy cheesecake. It’s love at first sip!

Sorbetto 88

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, melted unsalted butter, and vanilla extract. Mix until fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.

Combine Wet and Dry Ingredients

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Cool the Cakes

In a large mixing bowl, beat the unsalted butter until creamy.

Beat the Butter

Gradually add the powdered sugar, and beat on low speed until combined. Increase the speed and beat until fluffy.

Add Powdered Sugar

Add the heavy cream and vanilla extract to the frosting. Beat until the frosting is smooth and spreadable.

Add Cream and Vanilla

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top.

Layer the Cake

Place the second cake layer on top of the frosting. Cover the top and sides of the cake with the remaining frosting.

Add Second Layer

Optionally, you can decorate the cake with sprinkles or fresh fruits as desired.

Decorate

All-purpose flour

Granulated sugar

Baking powder

Salt

Whole milk

Unsalted butter

Vanilla extract

Eggs

Powdered sugar

Heavy cream

WHITE

OATS, DRIED CHERRIES & RAISINS BAKED WITH VANILLA SOY MILK & DASH OF CINNAMON. SERVED WITH YOUR CHOICE OF STEAMED OAT, SOY, ALMOND OR 2% MILK.

HEALTHY BAKED OATMEAL

BREAD PUDDING FRENCH TOAST SOAKED IN CRÈME BRÛLÉE SAUCE, TOPPED WITH FRESH BERRIES & HOUSE-MADE RASPBERRY MELBA SAUCE.

TWILIGHT FRENCH TOAST

ROASTED BRUSSELS SPROUTS, SWEET POTATOES & RED ONION WITH DRIED CHERRIES. TOPPED WITH VEGAN EGGS & BALSAMIC REDUCTION. ADD AVOCADO.

SWEET POTATO & BRUSSELS SPROUT HASH

Bacon, cheddar & chive stuffed hashbrown bits, served with a warm poblano hollandaise.

Loaded Breakfast Tots

Grab-and-Go Coffee

Enjoy the cozy taste of Anna's House in your home with our signature whole bean coffee. Ground coffee available upon request.

Anna's House Blend Coffee Bags

Make WHITE Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

White Recipe

Ingredients

Base Ingredients

Wet Ingredients

Frosting

Method

Preparing the Cake