Let Her Eat Cake!

Macrina Bakery makes some of Seattle’s best cakes– order one now for your Mother’s Day celebration.

Chocolate Raspberry Cake is one of our favorite seasonal cakes available just in time for Mother’s Day! Old-fashioned devil’s food cake (the base of our famous Mom’s Cake) is layered with chocolate mousse and fresh raspberries, then finished with chocolate ganache and chocolate cake crumbs.

We’ve always made cakes at Macrina, but a few years ago we started offering a rotating slice of the day in cafés (only available Friday – Sunday). Customers were so thrilled, our talented pastry team had to ramp up production! See the dates below for some upcoming slices.

Drop by and pick up treats for Mother’s Day. We have complimentary Mother’s Day Cards to make your treat extra sweet! Whole cakes must be ordered by noon 2 days in advance.

Beyond the Chocolate Raspberry Cake, We have a number of impossibly delicious cakes!

 

Lemon Poppy Seed Cake
Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing.
Available until 5/11. 

 

 

 

 

 

 

Carrot Cake
An old-fashioned favorite made with fresh carrots and toasted walnuts, filled and frosted with white chocolate cream cheese icing and sprinkled with orange zest between layers. Finished with toasted walnuts and candied carrot peel.
Slices available in cafés 4/29-5/1.

 

 

 

 

Tuxedo Cake
Bittersweet chocolate cake moistened with brandy syrup with alternating layers of ganache and white chocolate cream cheese filling. Frosted with white chocolate cream cheese icing and topped with white chocolate curls.
Slices available in cafés 5/13-5/15. 

 

 

 

 

Mom’s Cake is one of our most popular cakes. The rich, devil’s food cake is a child’s dream of the perfect cake—only designed for your grown-up taste buds. We layer the light and feathery cake with bittersweet chocolate buttercream and top it with big swirls of the velvety frosting.
Slices available in cafés 5/20-5/22.

 

 

 

 

 

Red Velvet Cake
Our version of red velvet cake has a dark red color to match the rich Valrhona chocolate flavor layered with cream cheese buttercream.
Slices available in cafés 6/3-6/5

 

 

 

 

 

 

Whisper Cake
Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing.

 

 

 

 

 

 

Lemon Butter Cake
Fresh lemon butter cake layered with lemon curd lightened with whipped cream, fresh strawberries and strawberry preserves. Frosted with lemon cream cheese icing and dusted on the sides with crumbled walnut biscotti.

 

 

 

Looking for Gluten-Free Options?

Our new Queen’s Cake is a rich, gluten-free* espresso-infused chocolate almond torte with a creamy center. Topped with ganache, chopped almonds, chocolate pearls and fresh berries. Contains rum. Available until 5/11.

 

Torta Gianduja
Gluten-free* rectangular torta with six alternating layers of chocolate espresso cake and chocolate hazelnut cake. Glazed with rich, bittersweet chocolate ganache and decorated with hazelnuts. Contains alcohol.

 

Bittersweet Chocolate Gateau
Velvety, gluten-free* chocolate cake swirled with raspberry preserves, glazed with bittersweet chocolate ganache and dusted with powdered sugar.

*Made with gluten-free ingredients but produced in a gluten-friendly environment.

Baking with Leslie & Guatemala Village Health

Receive the perfect Mother’s Day gift and contribute to the health and well-being of Mayan villagers’ lives! Sign up by April 20th for the baking demonstration April 28th

In her 20s, Leslie Mackie worked in Los Angeles with many Guatemalans. She fell in love with their big hearts and generous souls. Her daughter, Olivia, now 23, was born in Guatemala City. A few years ago, Leslie learned about Guatemala Village Health from her daughter. Through education, empowerment of local leaders, and development of local health providers, this fantastic non-profit gathers people to help improve village health and prosperity in Guatemala. When they asked us to team up for a fundraiser to support their efforts in improving Mayan villagers’ lives, we couldn’t say no!

For each $75 donation to the Guatemala Village Health fundraiser, you will receive a tote bag containing a Macrina Chocolate Raspberry Cupcake Kit, a jar of Project Barnstorm Raspberry Conserves, and a Macrina tea towel. Donate $120, and you’ll also get our most recent cookbook, Seasons, signed by Leslie.

 

In addition, all donors get to join Leslie on April 28 for a Zoom baking demonstration from her Vashon Island farmhouse kitchen. She will demonstrate how to bake our Chocolate Raspberry cupcakes, assisted by her daughter Olivia. “I will demonstrate the mixing, baking, and making of the filling,” says Leslie. “We will also demonstrate how to sugar some edible flowers for Mother’s Day.”

 

Our Seasons Cookbook includes some of our customers’ favorite Macrina kitchen recipes, from brunch dishes, to summer desserts. Celebrated local photographer Jim Henkens spent days on Leslie’s Vashon Island farm to create the vivid images that illustrate the well-tested recipes.

By participating in this fundraiser for Guatemala Village Health, you can make a valuable contribution, learn how to bake delicious chocolate raspberry cupcakes, and discover new favorite recipes in our cookbook.

Register Here: https://www.gvhealth.org/events/bake

May 1st, 2022 Update: 

Thank you to everyone who made this a successful and amazing fundraiser! Here are some photos from the event:


Leslie Mackie, assisted by her daughter Olivia Mackie
Leslie and Carolyn Bain, Executive Director of Guatemala Village Health 
The lovely cupcakes!

Raspberry Lemon Coffee Cake

The tart sweetness of fresh juicy raspberries finds its perfect complement in the cake’s soft buttery texture and fresh lemon flavor. This spring favorite of ours makes a beautiful centerpiece for an Easter brunch, or for that matter, any brunch. We offer a similar coffee cake in our cafés that we make with gluten-free flour. It’s delicious either way, and the moist cake keeps nicely for several days.

Printable PDF of this recipe here. 


Makes one bundt loaf; serves 10
2 Tbsp canola oil
4 cups unbleached all-purpose flour, divided
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
8 oz unsalted butter (2 sticks), room temperature
2¼ cup sugar
3 Tbsp fresh lemon zest (zest of 2 lemons)
5 eggs
¼ cup fresh lemon juice (juice of 1 lemon)
½ cup non-fat yogurt
2 cups fresh raspberries
1 cup powdered sugar, sifted
1 Tbsp raspberry jam
1 Tbsp + 1 tsp water


Preheat oven to 325°F.

Brush bundt pan (12 cup bundt pan is ideal) with canola oil and sprinkle with ¼ cup flour. Rotate the pan so the flour coverage is even. Shake out excess flour. Set aside.

In a medium bowl, sift together the remaining flour, baking powder, baking soda and salt. Add the lemon zest and mix thoroughly. Set aside.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 5 minutes or until the mixture is light in texture and pale in color. Scrape the sides of the bowl frequently to ensure the mixture is thoroughly blended.

Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Scrape the sides of the bowl. Add the lemon juice and mix until combined.

Add the flour mixture and yogurt in three alternating additions. Be careful not to overmix. Remove the bowl from the mixer and add the fresh raspberries. Fold in gently by hand.

Scoop and level the batter into the prepared bundt pan. Place the bundt pan onto a rimmed baking sheet for easy handling and to prevent overflow in your oven. Bake for 40 to 50 minutes. The top of the cake should be golden brown and an inserted toothpick should come out clean.

Let cool for 1 hour. Release the cake from the pan by running a paring knife around the edge of the pan. Invert the cake onto a plate and lift the pan.

In a small bowl, whisk the powdered sugar, jam and water until combined. Drizzle the topping over the cake. Fresh raspberries, sugared edible flowers or herbs make great decorative garnishes.