Jessica's Kitchen Menus

​​Jessica's Signature Chocolate Peanut Butter Heath Bar Cake*

I tested dozens of recipes for chocolate cake before I landed on this one, and I'm so proud to offer it as my Signature Flavor. Deep, dark Chocolate cake with layers of chocolate ganache, peanut butter filling, and Heath Bar bits inside, covered in chocolate frosting, served with a ganache drip and peanut butter candies. Prize-winning. It’s graced weddings and birthdays alike. Just make sure you have a glass of milk on hand!

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Carrot Cookie Butter

The most-ordered cake flavor in 2025, perfect all year-round, but especially when you’re looking for warm, rich flavors, each Carrot cake contains pounds of hand-peeled, shredded carrots combined with cinnamon, ginger, and a touch of clove, and then gets filled with a thick layer of Speculoos Cookie Butter and covered in cream cheese frosting. No nuts, raisins, coconut, pineapple, or other fancy-schmancy additions because they’re not necessary – they just distract.

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Brown Butter Pecan*

An old-fashioned cake that snuck into the “Jessica’s Favorite Flavor” spot, this sweet-and-salty combination features a browned butter cake base loaded with freshly toasted & salted pecans, filled and frosted with brown sugar frosting. Feeling extra? Try it with Cookie Butter filling!

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Red Velvet

A “velvet” cake – red or otherwise – has a specific texture due to the ingredients and process of the recipe. 

What it is: a tangy, fluffy, velvety cake made with buttermilk, vinegar, a touch of cocoa, and yes, a bit of red food color, filled with chocolate ganache and topped with cream cheese frosting for the ultimate Red Velvet experience.

What it isn’t: “Chocolate cake dyed red.”

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​Chocolate Raspberry Truffle

When I was in graduate school, I treated myself once a week to a pint of a particular ice cream that I could only find in one little convenience mart in a kind-of-not-so-great area of town. After school, I could never find it again - so I made it in cake form. Chocolate cake layered with chocolate ganache and raspberry preserves, enrobed in fudgy chocolate frosting, this is decadence in every bite.

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Chocolate Chip

No, I do not offer marble cake.  Try this instead!  If I'm making a practice cake or something simple just for my family, this is my go-to because it's great with just about everything!  A major crowd-pleaser, Chocolate Chip cake has been a hot pick for weddings too.  Try it with peanut butter filling and chocolate frosting, ganache filling and vanilla frosting.

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​​​Vanilla Peach Strawberry

A light and refreshing flavor profile: buttery Vanilla cake filled with all-natural peach and strawberry preserves, covered in vanilla frosting.  It’s like a strawberry shortcake had a glow-up!

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Lemon Raspberry

One of the most popular spring and summer combinations, particularly for weddings, featuring Lemon cake (full of freshly zested and juiced lemons) filled with all-natural raspberry preserves and topped with vanilla frosting.

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Tropical Coconut

For anyone who wishes they lived on a tropical island: Coconut cake made with real coconut cream and shredded coconut, filled with pineapple preserves, and frosted in a light vanilla frosting. Try it with freshly toasted coconut shavings around the base. Pineapple not your thing? Raspberry preserves or chocolate ganache also make excellent fillings.

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​Cherry Delight*

We took an old-fashioned wedding cake flavor of choice – cherry nut – and made it a little glam: Cherry Almond Chocolate Chip cake, filled with chocolate ganache, topped with almond frosting.  Not into almonds or chocolate chips?  Ask for Cherry Vanilla instead.

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Orange Raspberry Apricot

Once you’ve tried it, you’ll wonder why you waited so long: freshly squeezed and zested oranges flavor our Orange Juice cake, which gets filled with all-natural raspberry and apricot preserves, and topped in a light vanilla frosting.  Think of it like a fruity orange cream pop!​

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Vanilla Chai Cran-Raspberry

Usually Vanilla Chai Cranberry cake only sticks around through the end-of-year holidays, but a client recently came up with this flavor profile that was so good, I had to put it on the Menu. Studded with dried cranberries steeped in chai tea, my fluffy Vanilla Chai cake then gets filled with all-natural raspberry preserves and coated in cream cheese frosting. How did I never think of this myself?  Thanks, Jake & Katie!​​​

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Pistachio Almond*

An ultra-fluffy, pale green cake folded around real roasted pistachios and frosted with almond buttercream, best served with raspberry preserves or chocolate ganache filling (or both!) I've had so many requests for it lately that I'm bringing it back to the regular Menu.

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Graham Cracker S'mores 

The Kitchen does it a little differently than you may have seen it elsewhere. First we start with our thick, dense, buttermilk Graham Cracker cake, which gets filled with chocolate ganache. Then we layer mini marshmallows over the ganache and break out the kitchen torch, so you get that dark-toasted marshmallow flavor before it’s all covered in chocolate frosting.  BUT WAIT, THERE’S MORE!  This cake is best topped with a ganache drip, bars of chocolate, sheets of graham crackers, and our homemade marshmallows.

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​SEASONAL FLAVOR PROFILES

The following flavors are only available during the listed months.

 

​Strawberry Sundae - April 1 through June 30th only.

This flavor disappeared from the Menu for a bit, but returns JUST for the Spring! A gorgeously ruby-pink cake full of juicy strawberries, filled with all-natural strawberry preserves and frosted with a light vanilla buttercream, this is a strawberry-lover's dream come true. (Try it with chocolate or almond buttercream, too!) 

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Pumpkin Maple - September 1 through November 30th only.

This is a generational family recipe for the best pumpkin cake on God's green earth.  It has graced our table for Thanksgiving and Christmas, made as a cupcake, in a glass Pyrex dish, as a loaf or muffin, frosted or topped with a crumble, but no matter what, there is NEVER any leftover.  I've elevated it with maple frosting, a true match made in heaven.  If there is only one Fall flavor you try, make it this one.

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Pumpkin Chocolate Chip - September 1 through November 30th only.

When I was planning my wedding, I visited a bakery in Vermont during the fall that offered a pumpkin chocolate chip cookie, and I knew I could make it better.  Therefore, I developed my own Pumpkin Chocolate Chip Cookie as well as a variation on my Pumpkin Cake, studding it with semi-sweet mini morsels and topping it with cream cheese frosting for a warm combination of sweet and spicy.  Try this flavor as a cupcake topped with a mini cookie!

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Maple Bacon Blueberry - September 1 through November 30th only.

Your favorite back-to-school breakfast made into cake form!  Originally designed as a specialty cupcake topped with a mini waffle, this flavor profile combines our fluffy vanilla cake with real maple syrup, bits of candied bacon, and tart blueberries, plus maple frosting, for one of our most unique, sweet-and-salty experiences.

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Salted Caramel Apple - September 1 through November 30th only.

If you don't look forward to pie season with the same delight as your friends, perhaps give this a try: spiced vanilla cake filled with buttery fried cinnamon apples and a swirl of gooey salted caramel, topped with apple pie spice buttercream. We've been known to top the cupcake version with our homemade, all-butter pie crust cutouts and a soft cider caramel too.

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Peppermint Bark - November 1 through December 31st only.

We balanced the richness of our chocolate cake with the spicy freshness of peppermint stirred into fudgy ganache filling and blended into chocolate buttercream frosting, then upped the ante with our homemade white and dark chocolate peppermint bark for a seasonal flavor profile that is both decadent AND refreshing. Makes the utterly perfect holiday cake, too.