Monday, August 19, 2019

Raspberry Cream Cheese Coffee Cake

This Raspberry Cream Cheese Coffee Cake coffee cake is a sure hit. It's perfect for a brunch or a special family gathering.  I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.

There's basically a layer of cheesecake right in the middle! If you're not into almond extract, feel free to sub in vanilla. This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes.

Raspberry Cream Cheese Coffee Cake

Yields: 10 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 20 mins


Ingredients:


For the filling:
  • Cooking spray, for pan
  • 1 (8-oz.) block cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 large egg
  • 2 c. raspberries

For the cake:
  • 2 c. all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. (1 stick) butter, softened
  • 1/2 c. granulated sugar
  • 1/4 c. light brown sugar
  • 1 large egg
  • 3/4 c. sour cream
  • 1 tsp. almond extract

For the streusel topping:
  • 4 tbsp. butter, melted
  • 1/2 c. light brown sugar
  • 1/2 c. all-purpose flour
  • 1/2 tsp. cinnamon



Directions:

Preheat oven to 350° and grease an 8” springform pan with cooking spray.

Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar, then add egg and beat until combined.

Make cake: In a large bowl, whisk together flour, salt, baking powder, and baking soda. In another large bowl using a hand mixer, beat butter and sugars until light and fluffy then beat in egg. Beat in sour cream and almond extract. Add dry ingredients to wet ingredients and mix until just combined.

Pour about ⅔ of batter into springform pan then pour cream cheese mixture over. Stud with raspberries and add remaining batter.

Make crumb topping: In a small bowl, mix together butter, sugar, flour, and cinnamon until mixture resembles wet sand.

Sprinkle topping over cake and bake until golden and a toothpick inserted into the middle comes out clean, 1 hour. Let cool before serving.




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Best Ever Orange Cake

Delicious cake! Made this for a Labor Day party and everyone loved it. Fabulous - plus it's so simple to make! You'd really never know it was a boxed cake - it's that good! It's very moist and bursting with orange flavor - what more could you ask for from such a simple recipe!

This cake is perfect when you don't have time to make a scratch cake but want something that tastes like you did! It baked up perfectly and even though the recipe for the glaze could probably be cut in half it really does add to the cake. Once it was cooled, I couldn't resist drizzling some melted white chocolate over it for a bit of contrast and to take it over the top. Great recipe!

Orange Cake


Prep 30 m
Cook 1 h
Ready In 2 h


Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 3/4 cup orange juice
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 teaspoon lemon extract
  • 1/3 cup orange juice
  • 2/3 cup white sugar
  • 1/4 cup butter




Directions:

Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.





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Sunday, August 18, 2019

Blueberry Sour Cream Coffee Cake

I made this for "snack day" at the office. Made no changes. Absolutely wonderful coffee cake. I was a little concerned because the batter was so thick and I really couldn’t swirl the streusel in as much as just push it down a little bit. Beautiful recipe and everyone at the office is raving about it.

Words used to describe this cake included, “wonderful” and “divine”. Many thanks to dmcarm. Addendum: I made this for Thanksgiving and froze it. As wonderful as this cake is, it didn't freeze well. The texture after thawing was too moist and it just wasn't as good as fresh. It was torture having it in the freezer anyway.

Blueberry Sour Cream Coffee Cake
Prep 20 m
Cook 1 h
Ready In 1 h 20 m



Ingredients:

  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 5/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1 tablespoon confectioners' sugar for dusting





Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.

Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.







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Best Ever Coconut Cake

This coconut cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast.

A couple of things to keep in mind - this cake is dense - but so delicious. Another thing, you really do need to grease your pan(s) well. One of my layers came apart, so I did some restructuring. The pan that I greased really well came out perfectly. I got so many compliments on this cake. Will use this as a base recipe for future cakes also (sub vanilla extract and omit the coconut in the batter...easy!). Not low fat, but who cares when it's this good?! :)



Best Ever Coconut Cake


Prep 30 m
Cook 1 h
Ready In 1 h 30 m



Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 2 cups white sugar
  • 5 eggs, room temperature
  • 1 teaspoon coconut extract
  • 1 cup buttermilk, room temperature
  • 1 cup flaked coconut





Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. Mix flour, baking powder, and salt together and set aside.
  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
  4. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.





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Strawberry Chocolate Mousse Cake

Get ready for the most decadent cake of your life. Fresh strawberries and chocolate mousse make an appealing treat. I followed the recipe exactly & it came out almost perfectly.  It pulled away from the sides of the pan perfectly, and was georgeous! Got tons of oohs and aahs. It was light and cool and perfect. Later I did it with fresh raspberries, which I think might be even better.

Really yummy,but really rich. Make sure chocolate is completely cooled before adding to cream.



Strawberry Chocolate Mousse Cake

Yields: 8 - 10
Prep Time: 0 hours 10 mins
Total Time: 6 hours 30 mins



Ingredients:


For the crust:
  • Cooking spray, for pan
  • 24 Oreos, crushed
  • 6 tbsp. butter, melted
  • Pinch kosher salt

For the chocolate mousse:
  • 2 tsp. gelatin
  • 2 1/2 tbsp. cold water
  • 2 1/4 c. chocolate chips
  • 3 c. heavy cream, divided
  • 1/2 c. powdered sugar
  • 2 qt. strawberries, stems removed

For the ganache topping:
  • 2/3 c. heavy cream
  • 2 c. semisweet chocolate chips
  • chocolate shavings







Directions:

Make crust: Grease a springform pan with cooking spray. In a large bowl, combine crushed Oreos, melted butter and salt. Press mixture into pan and set aside.

Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.

In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 2 cups cream with powdered sugar until stiff peaks form. Stir in about 1/4 cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.

Spread a thin layer of mousse over crust. Cut in half as many strawberries as necessary to press around the inside edge of the pan, then place whole strawberries inside, stemmed side down.

Transfer remaining mousse to a piping bag and fill in all the gaps between strawberries, then spread mousse over strawberries, creating a flat top. Refrigerate until set, about 4 to 6 hours.

Make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.

Refrigerate ganache until slightly thick, 15 minutes, and spread over mousse. Sprinkle chocolate shavings on top.






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Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? Two of the best desserts known to man, combined in one. It’s a thick, custard-y, vanilla-y cheesecake with a graham crackers crust and a crunchy The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling.

To get that perfect caramelized sugar topping we highly recommend using a torch. We tested broiling the cheesecake to caramelize the top, but some parts started to burn before other parts were even melted at all and the butter started to leak out of the crust. It was quite the sight when we pulled it out!

Crème Brûlée Cheesecake

Yields: 8 - 10 servings
Prep Time: 0 hours 30 mins
Total Time: 8 hours 0 mins


Ingredients:


For the crust:

  • Cooking spray
  • 9 graham crackers (1 sleeve), finely crushed
  • 6 tbsp. melted butter
  • 1/4 c. granulated sugar
  • pinch of kosher salt

For the filling:

  • 4 (8-oz.) blocks of cream cheese, softened
  • 1 c. granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 2 tsp. vanilla bean paste
  • 1/4 c. sour cream
  • 2 tbsp. all-purpose flour
  • 1/4 tsp. kosher salt

For the topping:
  • 1/3 c. superfine sugar
  • Raspberries, for serving




Directions:

Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray.

In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides.

Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.

When ready to serve, sprinkle superfine sugar on top and carefully torch until caramelized. Serve with raspberries.





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Apple Crisp Cheesecakes

When two delicious desserts collide: Apple Crisp Cheesecake! You won't be able to eat just one.  All of the sweet and caramely goodness of a traditional apple crisp, baked on graham cracker crust cheesecake packed into perfect portable fall dessert – Apple Crisp Cheesecakes.

This recipe is easy, tastes amazing, and came out perfectly even though I doubled the recipe to make a full-size version. I just baked it a little longer. I've made it for gatherings 2 or 3 times and I've never brought a leftover piece home!

Apple Crisp Cheesecakes

Yields: 12
Prep Time: 0 hours 30 mins
Total Time: 3 hours 0 min
s

Ingredients:


For the crust:
  • 14 cinnamon graham crackers, crushed
  • 1/4 c. granulated sugar
  • 6 tbsp. melted butter
  • 1/4 tsp. kosher salt

For the cheesecake:
  • 2 blocks cream cheese, softened
  • 2 large eggs
  • 1/4 c. sour cream
  • 1/4 c. caramel sauce, plus more for drizzling
  • 1/4 c. sugar
  • 1 tsp. vanilla
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon

For the topping:
  • 2 apples, peeled and chopped
  • 3/4 c. firmly packed brown sugar
  • 1/2 c. all-purpose flour
  • 1/2 c. old-fashioned oats
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1/2 c. butter, softened
  • Cool Whip, for garnish




Directions:

Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened.

Press graham mixture into paper liners and set aside.

In a large bowl, beat cream cheese until light and fluffy, Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms.

In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer.

Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.

Garnish with Cool Whip and drizzle with more caramel before serving.





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Banana Bread Cheesecake

Before you scarf down that loaf of banana bread, consider giving it another life as the most delicious no-bake cheesecake ever. Banana lovers will FREAK. I love banana bread and I love cheesecake so this was a no-brainer combo in my world! If you adore them both, you have to try this banana bread cheesecake! Serve it with whipped cream, caramel or even hot fudge! Yum!

Banana Bread Cheesecake


Yields: 16 servings
Prep Time: 0 hours 15 mins
Total Time: 4 hours 45 mins



Ingredients:



  • Cooking spray
  • 1 loaf banana bread, sliced

For the filling:
  • 2 bananas, sliced into rounds
  • 1 c. heavy cream
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/4 c. sour cream
  • 1 c. powdered sugar
  • 2 tbsp. caramel sauce
  • 2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • Pinch of kosher salt




Directions:

Grease an 8" springform pan with cooking spray. Line the sides and bottom of pan with banana bread, trimming to fit. Add a layer of sliced bananas on the bottom.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.

In a large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, caramel sauce, vanilla, cinnamon, and salt. Fold whipped cream into cream cheese mixture.

Add cheesecake mixture on top of the layer of sliced bananas. Smooth top and refrigerate until firm, at least 4 hours.

When cheesecake is firm, top with remaining bananas and drizzle with caramel.





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Saturday, August 17, 2019

Caramel Banana Nut Poke Cake

The cake was so moist, gooey and delicious that it didn’t last long around our house.

Needless to say, this cake is our new go to and favorite cake for any occasion and birthday. If you are in need of a quick cake idea, this is your answer.

It came together in minutes, is practically fail proof, and is so tasty,  quick, simple, and full of sweet flavor.

Caramel Banana Nut Poke Cake

5 min Prep Time
30 min Cook Time
45 min Total Time


Ingredients:


Cake:
  •     1 (16.5 ounce) box yellow cake mix, prepared according to directions
  •     1 (14 ounce) can sweetened condensed milk
  •     1 (12 ounce) jar caramel sauce
Topping:
  •     1 (3.4 ounce) box instant banana pudding
  •     1 1/2 cups milk
  •     1 (8 ounce) container Cool Whip
  •     Nut topping


Directions:

Make yellow cake according to the box directions for a 9x13 cake. Let cool. Using a fork, poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake.

In a mixing bowl, whisk together banana pudding mix and milk for two minutes, until it begins to thicken. Fold in Cool Whip until completely combined. Spread Cool Whip/pudding mixture over the top of the cake.

Sprinkle on nut topping and drizzle with any leftover caramel. Store in the refrigerator until time to serve.




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White Raspberry Poke Cake

It was so easy to make and tasted amazing. I usually use sweetened condensed milk in my poke cakes, but using Jell-O made this cake light and refreshing rather than heavy.

We are already looking for an excuse to make it again.

Does anyone have a birthday coming up that we can celebrate with you? Because I really need this in my life again.

If you have never tried a poke cake recipe, this is a great one to try. It’s not extremely rich, but has so much delicious fruity, raspberry flavor, I am sure you will love. They have way more flavor, and are way more moist, and filled with all the good stuff.

White Raspberry Poke Cake

1 hr Prep Time
30 min Cook Time
1 hr, 30 Total Time



Ingredients:
  • 1 (15.25 ounce) box white cake mix, prepared according to package directions
  • 1 (3 ounce) box Jell-O raspberry flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8 ounce) pkg. cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk
  • 3 cups powdered sugar
  • 1 cup fresh raspberries
  • 1/2 cup sliced almonds





Directions:

  1. Preheat oven to 350 degrees F.
  2. Make and bake cake as directed on box for a 9x13-inch glass pan. Let cool completely.
  3. Poke holes all over cooled cake with a fork.
  4. In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
  5. Pour over cake and refrigerate for 30 minutes.
  6. To make the frosting, beat together cream cheese and butter until fluffy.
  7. Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
  8. Top cake with fresh raspberries and sliced almonds.
  9. Refrigerate until serving.



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Chocolate Zucchini Cake

The perfect mix between chocolate cake and zucchini. If you have a lot of zucchini laying around, this is what you need to make. The zucchini in this chocolate cake, really does make it so moist.

This recipe is so simple, and if you have a lot of zucchini at this time of year, like me, you need to put them to use, and make some of this delicious cake.

Whenever I put zucchini in a dessert, I suddenly feel guiltless eating it. This Chocolate Zucchini Cake, is practically guiltless. It is also moist, rich, and full of amazing chocolate flavor, that you are going to love. The zucchini really makes this cake so moist and delicious.

Chocolate Zucchini Cake

15 min Prep Time
1 hr Cook Time
1 hr, 15 Total Time

Ingredients:

  •     1 Tablespoon all-purpose flour
  •     3/4 cup granulated sugar
  •     1/2 cup packed brown sugar
  •     4 ounces cream cheese, softened
  •     1/3 cup vegetable oil
  •     3 large eggs
  •     1 teaspoon vanilla extract
  •     2 1/2 cups all-purpose flour
  •     1/2 cup unsweetened cocoa
  •     2 teaspoons baking powder
  •     1/2 teaspoon baking soda
  •     1/2 teaspoon salt
  •     1/2 teaspoon ground cinnamon
  •     3/4 cup buttermilk
  •     2 cups zucchini, shredded
  •     2/3 cup semisweet chocolate chips




Directions:

Preheat oven to 350 degrees.

To prepare cake, coat a 12-cup bundt pan with cooking spray.

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended. Add eggs and beat in 1 teaspoon vanilla extract.

Combine 2 1/2 cups flour, 1/2 cup of cocoa, baking powder, baking soda, salt, and cinnamon in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk. Stir in zucchini, and 2/3 cup chocolate chips. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Then add your favorite frosting or glaze on top.





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Blueberry Cheesecake Poke Cake

I love poke-cakes. I love everything about them. I’m not a the biggest fan of just plain cake but when you add the pudding to this one, it makes it moist and full of flavor.

With this recipe, if blueberries aren’t in season you can substitute a can of blueberry pie filling and it will still work great. We’ve also used frozen blueberries that we thawed and pat dry, so they don’t bleed into the cake.

However, fresh blueberries are definitely, most-recommended when making this recipe.

This Blueberry Cheesecake Pudding Poke Cake is so simple and tastes absolutely amazing. It's so easy to make, and if you are a blueberry fan, you just found your new favorite dessert.

Blueberry Cheesecake Poke Cake

60 min Prep Time
20 min Cook Time
1 hr, 20 Total Time


Ingredients:

    1 (16.25 ounce) Betty Crocker white cake mix
    1 1/4 cups water
    1/3 cup vegetable oil
    3 eggs
   
Blueberry sauce:
    12 ounces fresh blueberries (rinsed and drained)
    3 Tablespoons of sugar
    1 Tablespoon of flour
    1 Tablespoon of water
   
Pudding filling:
    1 (3.4 ounce) package of instant cheesecake pudding
    1 1/2 cups milk
   
Whipped Topping:
    1 (8 ounce) package cream cheese (softened to room temp)
    1 pint heavy whipping cream
    2 cups powdered sugar







Directions:

Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined.

Bake cake in 9x13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes.

To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn.

Allow to cool for 20 minutes.
 

While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.

Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.

Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.

Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
    Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.





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Friday, August 16, 2019

Cinnamon Zucchini Cake with Cream Cheese Frosting

This has been one of my favorite recipes to date- it’s pretty much delicious zucchini bread with thick frosting on top. And it’s amazing. A delicious spiced zucchini cake topped with thick cream cheese frosting.

Cinnamon Zucchini Cake

12 min Prep Time
40 min Cook Time
52 min Total Time

Ingredients:

  •     3 eggs
  •     1/2 cup vegetable oil
  •     1/2 cup applesauce
  •     3/4 cup sugar
  •     3/4 cup brown sugar
  •     2 teaspoons vanilla
  •     2 1/2 cups flour
  •     1/4 teaspoon baking powder
  •     2 teaspoons baking soda
  •     1 1/2 teaspoons cinnamon
  •     1 teaspoon salt
  •     1/2 teaspoon nutmeg
  •     2 cups shredded zucchini
   
Frosting:
  •     1 (8 ounce) package cream cheese
  •     1/4 cup butter (softened)
  •     3 cups powdered sugar
  •     1 teaspoon vanilla




Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.

Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.

Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.

Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.

Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.

While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.

If desired, sprinkle the top of the cake with cinnamon and sugar.



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Rich and Moist Zucchini Cake

If you have never had zucchini cake, this is definitely a cake I recommend trying. And no – we promise!- you can’t taste the zucchini. It really just makes the cake so much more moist and delicious.

This eggless Rich and Moist Zucchini Cake is my new favorite way to eat vegetables. The zucchini makes the cake so moist, you would never even know there is a vegetable in it.

My mother-in-law used to make this for my husband when he was growing up and he requested that I make it. It was a huge hit. Who would have thought that a veggie would make a moist and delicious cake?

Rich and Moist Zucchini Cake

10 min Prep Time
30 min Cook Time
40 min Total Time

Ingredients:
  •     1/2 cup vegetable oil
  •     1 1/2 cups white sugar
  •     2 teaspoons vanilla extract
  •     2 cups all-purpose flour
  •     1/2 cup unsweetened cocoa powder
  •     1 1/2 teaspoons baking soda
  •     1 teaspoon salt
  •     2 cups shredded zucchini
  •     1/2 cup chopped walnuts (optional- I didn't use any)
   
Frosting:
  •     6 tablespoons unsweetened cocoa powder
  •     1/4 cup margarine
  •     2 cups confectioners' sugar
  •     1/4 cup milk
  •     1/2 teaspoon vanilla extract 



Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (optional). Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched.
   
Frosting:
    Melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.



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Chocolate Zucchini Sheet Cake

I like to eat healthy, but I also need my desserts. All I wanted was chocolate cake this week, and I couldn’t put off my craving any longer.

So I took my favorite chocolate sheet cake recipe and adapted it to be a *little* more healthy.  Moderation in all things, right?

If you have never tried Chocolate Zucchini Sheet Cake, you definitely need to try it. It is so moist, and chocolatey. You are going to love this recipe.

It was amazing. It was even better with the zucchini in it. It made it so moist and delicious. You are going to love this recipe.

And I promise you can’t taste the zucchini.

Chocolate Zucchini Sheet Cake

20 min Prep Time
25 min Cook Time
45 min Total Time

Ingredients:

  •     2 cups sugar
  •     1 cup plain greek yogurt
  •     3 eggs
  •     2 1/2 cups all-purpose flour
  •     1/4 cup cocoa powder
  •     1 teaspoon baking soda
  •     1/4 teaspoon baking powder
  •     1/4 teaspoon salt
  •     1/2 cup milk
  •     2 cups shredded fresh zucchini
  •     1 tablespoon vanilla extract
   
Frosting:
  •     1/2 cup (1 stick) butter or margarine
  •     2 tablespoons cocoa powder
  •     1/4 cup milk
  •     3 1/2 cups powdered sugar
  •     1 teaspoon vanilla





Directions:

Preheat oven to 375 degrees. Spray a 15x10x1" baking pan heavily with non-stick cooking spray.

In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.

In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Mix it in with the sugar/yogurt mixture, while pouring in the milk at the same time. Fold in the zucchini and the vanilla and pour batter into the prepared baking pan. bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.

Before the cake finishes baking, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring frequently. Mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it).

Pour warm frosting over brownies as soon as you take them out of the oven. Let cool.

Cut into 48 bars.




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White Texas Sheet Cake

Traditional Texas Sheet Cake is a chocolate cake made with buttermilk that is topped with chocolate frosting. As much as we love chocolate, this White Texas Sheet Cake may be our new go-to homemade cake recipe! Moist white cake topped with a fluffy vanilla frosting and sprinkles make this White Texas Sheet Cake a dessert that everyone loves!

This White Texas Sheet Cake makes the perfect birthday cake, potluck dessert or festive dessert for the next holiday! You can easily change up the sprinkles you use to top this sheet cake depending on the season.  We love using green and red sprinkles for Christmas or black and orange sprinkles for Halloween.

You could also top this cake with mini M&Ms or other small candies.

White Texas Sheet Cake
40 min Prep Time
22 min Cook Time
1 hr, 2 Total Time



Ingredients:

Cake:
  •     1 cup butter (softened)
  •     1 cup water
  •     2 cups flour
  •     2 cups sugar
  •     2 eggs
  •     1/2 cup sour cream
  •     1 teaspoon almond extract
  •     1/2 teaspoon salt
  •     1 teaspoon baking soda

Cream Cheese Frosting:
  •     1 (8 ounce) package cream cheese (softened)
  •     1/4 cup butter (softened)
  •     1 teaspoon vanilla
  •     4 cups powdered sugar
  •     1/2 cup sprinkles - optional topping





Directions:

Preheat oven to 375 degrees F.

Place one cup butter and water in a large saucepan and bring to a boil.

Remove saucepan from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth.

Pour batter into a baking sheet (18 x 13 x 1-inch) sprayed with nonstick cooking spray.

Bake for 20-22 minutes or until cake is golden brown. Let cool for 20-30 minutes.

For the frosting, cream together cream cheese, butter and vanilla together.

Add powdered sugar and beat until light and fluffy.

Top with sprinkles, if desired.




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Wednesday, August 14, 2019

Easy Lemon Sheet Cake

This Easy Lemon Sheet Cake has the best lemon flavor and is topped with a delicious cream cheese buttercream frosting.  This lemon cake can be cut to feed 20+ people, depending on how many pieces you slice it into. I love making sheet cakes for parties, potlucks and gatherings.  Not only is this Easy Lemon Sheet Cake simple to throw together, but it is perfect for feeding a crowd.

This recipe is absolutely foolproof and is perfect for feeding a crowd. Soft lemon cake and fluffy cream cheese buttercream frosting make this one cake that everyone loves!

Whenever I bring this cake to parties or potlucks, everyone always asks me for the recipe and I’m almost embarrassed to admit how easy it is to make.

Easy Lemon Sheet Cake

15 min Prep Time
20 min Cook Time
35 min Total Time



Ingredients:

Cake:
  •     1 (15.25 ounce) lemon cake mix
  •     4 eggs
  •     1 (15.75 ounce) can lemon pie filling
   
Cream Cheese Frosting:
  •     1 (8 ounce) pkg. cream cheese (softened)
  •     1/4 cup butter (softened)
  •     4 cups powdered sugar
  •     1 teaspoon vanilla extract




Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the cake mix and the eggs and mix until fully incorporated.
  3. Fold in pie filling until well combined.
  4. Spread into a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
  5. Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
  6. Let cool for 30 minutes.
  7. In a large mixing bowl, beat together cream cheese and butter until smooth.
  8. Add powdered sugar and vanilla beat until smooth and fluffy.
  9. Spread frosting on top of cooled cake, cut into slices and serve.



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Sheet Pan Carrot Cake

These Sheet Pan Carrot Cakes are so soft and flavorful and the frosting is SO GOOD. When I am put in charge of the dessert, I love to make a dish that will feed the masses. Some of my favorites are Mom’s Famous Marshmallow Brownies or our Lunch Lady Peanut Bars – both make a ton and ALWAYS get rave reviews.

I decided to mix it up this time and make this Sheet Pan Carrot Cake topped with a fluffy cream cheese frosting.

This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.

Sheet Pan Carrot Cake
30 min Prep Time

20 min Cook Time

50 min Total Time


Ingredients:

  •     3 large eggs
  •     1 1/4 cups vegetable oil
  •     2 cups flour
  •     2 cups sugar
  •     2 teaspoons ground cinnamon
  •     1 teaspoon baking powder
  •     1/2 teaspoon baking soda
  •     1/4 teaspoon salt
  •     3 (4 ounce) jars carrot baby food
   
FROSTING:
  •     1 (8 ounce) package cream cheese (softened)
  •     1/2 cup butter (softened)
  •     1/4 cup milk
  •     1 teaspoon vanilla
  •     3-4 cups powdered sugar





Directions:

Heat oven to 350 degrees.

In a large bowl, beat eggs and oil for 2 minutes.

In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.

Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).

Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).

Gently spread the frosting on the cake using a spatula.

Cut into squares and serve.





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Tuesday, August 13, 2019

Chocolate Coca Cola Cake

This Chocolate Coca Cola Cake was a big hit. It’s fudgy and moist and loaded with flavor.  It has marshmallows in the batter that melt into the cake. Mmmmmm. This recipe is a winner.

This recipe is very similar to Texas Sheet Cake or Mississippi Mud Cake. It is very dense and full of fudgy chocolate flavor. I also love this recipe, because I already have most all the ingredients for it, in my fridge and pantry.

It definitely feeds a crowd, so it’s the perfect dessert for BBQ’s, work or family parties, or even just to eat and indulge by yourself. We don’t judge you here, because it’s just that good, and we totally understand.

Chocolate Coca Cola Cake

Serves: 20
5 min Prep Time
30 min Cook Time


Ingredients:

  •     1 cup Coca Cola
  •     1/2 cup vegetable oil
  •     1/2 cup butter
  •     1/4 cup cocoa
  •     1 3/4 cups sugar
  •     2 cups flour
  •     1/2 teaspoon salt
  •     2 eggs (lightly beaten)
  •     1/2 cup buttermilk
  •     1 teaspoon baking soda
  •     1 1/2 teaspoons vanilla
  •     1 1/2 cups miniature marshmallows
   
Frosting:
  •     1/2 cup butter
  •     3 tablespoons cocoa
  •     6 tablespoons milk
  •     1 teaspoon vanilla
  •     4 cups powdered sugar





Directions:

Grease and flour a 9 x 13 inch baking pan. (I used a glass pan) In a saucepan combine coca cola, oil, butter, and cocoa.
Bring to a boil. In a separate bowl combine sugar, flour and salt. Pour the cola mixture over the flour mixture and stir together well.
Then add in the eggs, buttermilk, baking soda and vanilla and beat well. Gently fold in the mini marshmallows and pour into your prepared pan. Spread evenly in pan.
Bake at 350 degrees for 30 minutes.

Frosting:

In a saucepan combine the butter, cocoa and milk. Stir until butter is melted and all mixed together. Pour into a mixing bowl and beat in vanilla and powdered sugar. Spread over the cake while it is still warm.





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Boston Cream Poke Cake

If you love Boston Cream Pie, this will be your new favorite way to eat cake! We keep our Boston Cream Poke Cake simple by using a cake mix and delicious creamy frosting from your favorite grocery store. We’ve been big boston cream pie fans for a long time, so of course even the thought of Boston cream cake got us to the grocery store.

Boston Cream Poke Cake

Serves: 20
2 hr, 40 Prep Time
30 min Cook Time
3 hr, 10 Total Time

Ingredients:

  • 1 (15.25 ounce) box yellow cake mix
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 4 cups milk
  • 2 (3.4 ounce) boxes instant vanilla pudding
  • 1 (16 ounce) container chocolate frosting (or favorite homemade chocolate frosting)



Directions:

Heat oven to the temperature suggested on the cake mix box. Make cake mix according to directions on box by adding in the water, vegetable oil and eggs.

Bake in a 9 x 13 inch pan as directed on cake mix box.

When cake is finished baking and is still warm, poke holes all over cake using a wooden spoon handle or other similar size object (you want those holes fairly big so the pudding has room to get in there and you need to poke straight through to the bottom of the cake).

In a medium bowl, add milk to pudding mixes and continue to whisk until most of the lumps are removed.

Pour pudding on top of warm cake, making sure to pour straight into the holes in the cake.

Take a spoon and spread it evenly across the top of the cake (very gently press down pudding to ensure that pudding goes into the holes and spread it all the way to the sides).

Put cake in fridge and allow to cool completely before adding the frosting (about 2 hours).

Remove the lid and foil covering from the tub of chocolate frosting and microwave for about 10-15 seconds. Stir frosting with a spoon- it should still be thick. Gently spoon or pour chocolate frosting on top of pudding. Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.

Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.





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No Bake Banana Cream Pie Cake

This Banana Cream Pie Cake is extremely easy, and pretty much impossible to mess up. It also feeds a crowd so this is perfect for pot lucks, or large family dinners. It definitely tastes best cold and when it has sat for a good hour or two and the graham crackers have softened.

I am a huge banana cream fan. If it has the words banana cream in front of it, I know I'm going to like it. It's just light and fluffy and full of flavor. This No Bake Banana Cream Pie Cake, will not disappoint.

No Bake Banana Cream Pie Cake

15 min Prep Time

15 min Total Time

Serves: 12



Ingredients:

  • 14 graham cracker sheets
  • 2 (3.4 ounce) packages instant banana cream pudding mix
  • 4 cups milk
  • 1 (16 ounce) cool whip (thawed)
  • 3 bananas (sliced)



Directions:

In a 9x13 inch pan, lay down one layer of graham crackers.

Prepare pudding according to package directions.

On top of the graham cracker layer, spread out two cups of banana pudding.

Top the banana pudding layer with two cups of cool whip.

Top the cool whip off with a layer of sliced bananas.

Repeat all the layers again, except your top layer of bananas on the second round through, will be the garnish, if desired. Place on the banana slices right before serving for a better looking presentation.

Refrigerate for one hour before serving to allow the graham crackers to soften.




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Chocolate Caramel Toffee Crunch Cake

This Chocolate Caramel Toffee Crunch Cake is often referred to as, "Better Than Anything Cake," and it may just be true. It is so rich and full of delicious flavor. You will love how tasty it is.

This cake is so simple to make and is always a bit hit whenever I take it anywhere. The chocolate and caramel combo is delicious. I am also a big lover of saucy foods, and this one won’t disappoint. The caramel sauce is throughout the entire cake and tastes absolutely amazing.

Chocolate Caramel Toffee Crunch Cake
Ingredients:

  • 1 package German Chocolate cake mix
  • Ingredients called for on cake mix (eggs, oil, water, etc)
  • 1 (14 oz) can sweetened condensed milk
  • 1 jar caramel ice cream topping
  • 1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
  • 4-6 Heath candy bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)




Directions:

Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.

I keep this cake in the fridge- it's delicious cold!



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Banoffee Poke Cake

Banoffee pie is a thing that people seem to either love or hate, and we are definitely of the former opinion. Bananas, toffee, and cream … yum. What’s not to like about that combo?

We’re also of the opinion that poke cakes are the perfect vehicle for fun flavor combinations and a banoffee version seemed like it would work perfectly. And it did. We love this cake! As easy to make as it is to eat!



Banoffee Poke Cake

Yields: 12
Prep Time: 0 hours 20 mins
Total Time: 0 hours 45 mins


Ingredients:
  • Nonstick cooking spray, for pan
  • 1 box yellow cake mix, plus ingredients called for on box
  • 1 c. dulce de leche, slightly warmed (plus more for drizzling)
  • 2 c. cold heavy cream
  • 1/4 c. powdered sugar
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. cinnamon
  • 1 banana, sliced


Directions:

Preheat oven to 350° and grease a 9"-x-13” pan with cooking spray. Prepare cake mix according to package instructions.
Pour batter into greased pan and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 26 minutes.

Using the back of a wooden spoon, poke holes across entire cake surface. Pour dulce de leche on top to fill the holes.

Make whipped cream: In a large bowl, combine heavy cream, powdered sugar, vanilla and cinnamon. Using a hand mixer or a large whisk, beat mixture until soft peaks form. Spread whipped cream on top of the cake.

Garnish the frosted cake with banana slices, then drizzle more dulce de leche on top. Slice into squares.





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Monday, August 12, 2019

Angel Food Shortcake

Angel food cake can be a pain to make. It seems like everything is out to get you when you're baking one: the weather (no humidity allowed), your bundt pan (must be non-reactive), even the cream of tartar (it must be fresh!). If your angel food cake has fallen, you haven't failed. Furthermore, buying a store-bought cake isn't giving up—it's being smart. Be smart!

Store-bought angel food cake is your secret weapon to the easiest party dessert. Just slice it in half and fill the middle with whatever you heard desires. With peach season just around the corner, we were craving peaches. And what goes better with peaches than cream?

Angel Food Shortcake

Yields: 8
Cook Time: 0 hours 7 mins
Total Time: 0 hours 20 mins

   
Ingredients:

  • 4 peaches, sliced thinly
  • 4 tbsp. butter
  • 1/3 c. brown sugar
  • Juice of half a lemon
  • store-bought angel food cake
  • 1/4 c. toasted pecans
  • 2 c. heavy cream
  • 1/4 c. powdered sugar
  • 1 tsp. vanilla




Directions:

Caramelize peaches. Melt butter in a large skillet over medium heat. Add the peaches, brown sugar and lemon juice and sauté until the juices caramelize and the peaches soften, about 5-7 minutes.

Remove from heat. When cool enough to handle, chop about 1/2 c. to sprinkle over top of cake.

Make whipped cream. Place the heavy cream, sugar and vanilla in a stand mixer fitted with whisk attachment. Whip just until the cream reaches stiff peaks.

Assemble! Slice cake in half horizontally. Spread big dollops of whipped cream on top of bottom half to create a nice thick layer. Top with a layer of caramelized peaches. Replace the top half of the cake. Spread more whipped cream on the top. Garnish with chopped peaches and toasted pecans.





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Sunday, August 11, 2019

Caramel Apple Cheesecake

We're huge fans of a gingersnap crust—especially when there's caramel involved. But if you're not a fan of the spiced cookie, graham crackers would work well too.


Yields: 12 servings
Prep Time: 0 hours 30 mins
Total Time: 9 hours 0 mins


Caramel Apple Cheesecake

Ingredients:


For the crust:
  • 1 1/2 c. crushed gingersnaps
  • 1/4 c. granulated sugar
  • 4 tbsp. melted butter
  • 1/2 tsp. kosher salt

For the cheesecake:
  • 4 (8-oz.) blocks cream cheese, softened
  • 3/4 c. granulated sugar
  • 1/2 c. lightly packed brown sugar
  • 3 large eggs
  • 1/4 c.sour cream
  • 2 tbsp. all-purpose flour
  • 1 tbsp. pure vanilla extract
  • 1/2 tsp. kosher salt

For the topping:
  • 3/4 c. apple cider
  • 1/3 c. brown sugar
  • 1/4 tsp. ground cinnamon
  • 1 tbsp. cold butter
  • 2 apples, peeled and thinly sliced
  • Pinch salt
  • Toasted pecans, chopped
  • Caramel sauce, for drizzling





Directions:


Make crust:

Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. In a large bowl, mix together gingersnaps, sugar, butter, and salt.

Press mixture into prepared pan and ⅓ up sides, packing tightly.

Make cheesecake:

In a large bowl using a hand mixer beat cream cheese and sugars until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour and salt and beat until just combined, then pour mixture over crust.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Place in oven then pour boiling water in roasting pan about halfway up sides of springform pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. 

Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.

Make topping:

In a large skillet over medium high heat, bring apple cider, brown sugar, and cinnamon to a boil. Cook until slightly thickened and reduced by almost half. Stir in butter, then add apples and salt cook, stirring occasionally, until soft and syrupy, about 5 minutes. Let cool slightly.

Spoon apple mixture over cooled cheesecake then drizzle caramel on top and sprinkle with chopped pecans.





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