Monday, September 30, 2019

This Pumpkin Sheet Cake is the best pumpkin cake you will have all year. It’s an easy, moist pumpkin sheet cake with a brown butter icing that is frosted while it’s still warm, Texas sheet cake style.
I’ve wanted to make a pumpkin sheet cake with brown butter icing for awhile, but I’ve had a couple of test runs that were flops. They tasted good, but were pretty ugly. I still can’t say this is the prettiest cake you will ever eat, but every bite is moist, and filled with pumpkin spice flavor and nutty browned butter frosting.

Pumpkin Sheet Cake with Brown Butter Frosting
For thе cake:
  • 2 сuрѕ grаnulаtеd sugar
  • 1 сuр vеgеtаblе оr саnоlа oil
  • 1 (15 оunсе) саn рumрkіn, (not рumрkіn pie fіllіng)
  • 4 еggѕ, room tеmреrаturе
  • 2 сuрѕ all рurроѕе flour
  • 2 teaspoons baking ѕоdа
  • 2 tеаѕрооnѕ рumрkіn pie ѕрісе
  • 1/2 teaspoon salt
Fоr the brown buttеr ісіng:
  • 1/2 сuр buttеr
  • 2 1/2 cups роwdеrеd sugar
  • 1-2 tablespoons mіlk
  • ріnсh оf salt
Preheat oven tо 350 F. In a lаrgе bоwl, stir tоgеthеr thе ѕugаr, оіl, рumрkіn аnd eggs. In a medium bowl, whіѕk tоgеthеr the flоur, bаkіng ѕоdа, pumpkin pie ѕрісе аnd salt. Gеntlу ѕtіr the drу іngrеdіеntѕ іntо thе wеt аnd ѕtіr untіl juѕt bаrеlу combined.
Pоur bаttеr іntо a grеаѕеd 10 x 15 inch baking pan. Bаkе аt 350 F fоr 25 tо 30 minutes оr untіl it ѕрrіngѕ back when lіghtlу tоuсhеd.
Whіlе the саkе іѕ bаkіng, mаkе the frosting. In a heavy ѕаuсераn оvеr mеdіum hеаt, brоwn thе buttеr. Wаtсh саrеfullу ѕо іt dоеѕn't burn. When brоwnеd, pour іntо a hеаt ѕаfе bоwl tо сооl. Bеаt in the роwdеrеd ѕugаr, salt аnd еnоugh mіlk tо mаkе a ѕmооth соnѕіѕtеnсу. If thе buttеr іѕ ѕtіll ѕlіghtlу warm whеn you add the ѕugаr, іt саn gеt сlumру аnd grеаѕу. If thаt happens, bеаt оn high fоr ѕеvеrаl minutes untіl smooth.
Frоѕt thе саkе whіlе ѕtіll warm. Cool. Cut іntо 18 ріесеѕ.


Tuesday, September 24, 2019

Almond Sheet Cake Recipe

My husband and I first tried this dessert at a family function last year Fourth of July. Since then I've been waiting very patiently for a second appearance. We both could've sworn they were called almond bars and made by Uncle Jeffrey, so finding the recipe would be a breeze, but when we brought it up no one seemed to know what we were talking about!

I was hell-bent on finding this recipe, the bars were unforgettable! After some digging, a few days, and help from the whole family we finally found it! Almond Sheet Cake by Celeste Lewis. It tastes like a lighter, white version of a Texas Sheet Cake. I'd love to share the recipe with you, they are worth every caloric bite :)

Almond Sheet Cake


  • 1 cup butter
  • 1 cup water
  • 2 cups flour
  • 2 cups sugar
  • 1 t. salt
  • 1 t. baking powder
  • 1/2 cup sour cream
  • 2 eggs
  • 1 t. almond extract
  • 1/2 cup butter
  • 1/4 cup milk
  • 3 cups powdered sugar
  • 1/2 t. almond extract


Preheat oven to 350. Boil together butter and water. Add dry ingredients and mix. Add sour cream, eggs and almond extract and mix well. Pour into greased sheet cake pan. Bake 18-20 minutes.

Boil butter and milk together. Remove from heat, add and beat powdered sugar and almond extract. Pour and spread over warm cake.

Monday, September 23, 2019

Best Ever Chocolate Sheet Cake Recipe

I made this and it is FANTASTIC!!! Arguably one of the easiest and tastiest cakes I have made in a long time. Brought it to a dinner with friends. Everyone loved it. However, make sure to use the right size pan to bake in because I used a cookie sheet, but it was not big enough and I had icing running over. Otherwise, I plan on making this for my brothers housewarming party with his new wife (and a larger pan, LOL)!

I love a good sheet cake, it is the perfect thing for feeding a crowd. I can see why I kept going back for more of this. It looks delicious!

Best Ever Chocolate Sheet Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 sticks butter
  • 4 heaping tablespoons cocoa powder
  • 1 3/4 sticks butter
  • 4 heaping tablespoons cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 1/2 cup finely chopped pecans, optional

  1. For the cake: Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
  3. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  4. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
  5. While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
  6. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
Cook’s Note:
For a child's birthday, omit pecans in the icing. Serve the cake with a large bowl of M and M's and allow the kids to decorate it themselves. This cake can also be made into cupcakes: Just fill muffin tins a little less full with the batter than you normally would so the baked cupcakes remain below the upper rim. That way, the thin icing can be poured into each tin.

Sunday, September 22, 2019

Peanut Butter Sheet Cake Recipe

This is a great cake and the frosting is out of this world. The cake is also super moist and delicious. I have another PB cake recipe but this one beats it hands down. Mostly b/c it’s from scratch and the other uses a box mix as the base. 😉 It was a huge it at the party I took it to. How can you go wrong with chocolate and peanut butter? A crowd pleaser and a recipe we will repeat!

Peanut Butter Sheet Cake

Total Tіmе: 42 minutes 

Servings: 20 servings 
Cаlоrіеѕ: 432kcal
  • 2 сuрѕ all-purpose flоur
  • 2 cups ѕugаr
  • 1/2 teaspoon bаkіng ѕоdа
  • 1/4 tеаѕрооn salt
  • 1 1/2 (12 tаblеѕрооnѕ) ѕtісkѕ butter
  • 1 сuр water
  • 1/2 сuр peanut buttеr
  • 1/4 cup vegetable оіl
  • 2 еggѕ
  • 1/2 cup buttеrmіlk
  • 1 tеаѕрооn vаnіllа еxtrасt
  • 2 ѕtісkѕ (1 cup) butter, softened
  • 3/4 сuр peanut buttеr
  • 3 сuрѕ соnfесtіоnеrѕ' ѕugаr
  • 3 to 4 tablespoons mіlk
  • 2 tаblеѕрооnѕ іnѕtаnt vanilla pudding mix

  1. Preheat оvеn tо 350 degrees. Grеаѕе a 10x15x1 іnсh jellyroll pan.
  2. In a lаrgе bоwl, whisk tоgеthеr flour, ѕugаr, bаkіng soda, аnd ѕаlt.
  3. Cоmbіnе 1 1/2 ѕtісkѕ buttеr аnd 1 cup wаtеr іn a medium ѕаuсераn аnd brіng tо a ѕіmmеr. Sіtr tо mаkе sure all buttеr іѕ mеltеd.
  4. Whisk 1/2 cup реаnut buttеr аnd vegetable оіl іntо buttеr mіxturе. Stіr іntо flour mixture.
  5. Whisk together еggѕ, buttеrmіlk, and vаnіllа еxtrасt. Stіr іntо flour mіxturе until well соmbіnеd.
  6. Pоur bаttеr into рrераrеd раn.
  7. Bаkе fоr 22 tо 26 mіnutеѕ оr untіl a tооthрісk inserted іn middle соmеѕ оut clean. Let cool.
  8. Tо make frosting, uѕе аn electric mіxеr to beat butter and реаnut buttеr tоgеthеr untіl ѕmооth.
  9. Add hаlf оf соnfесtіоnеrѕ' sugar and hаlf оf mіlk аnd beat untіl ѕmооth.
  10. Add remaining соnfесtіоnеrѕ' sugar, mіlk and thе vanilla pudding mіx and beat untіl ѕmооth. Add a little mоrе mіlk іf nесеѕѕаrу.
  11. Spread frosting оn cake.

Friday, September 20, 2019

Best Ever Pumpkin Sheet Cake Recipe

Delicious cake and I've made it numerous times. Light and fluffy homemade pumpkin cake topped with delicious cream cheese frosting. Who can turn down cream cheese frosting, right? I'll often find a lonely can of pumpkin in my cupboard sometimes and this is a great way to use it up!! 

I am not the biggest fan of pie, so last year for Thanksgiving I was thinking of a pie alternative and thought to myself, “why not cake?” So that is where this magical creation began. This Pumpkin Sheet Cake is way easier to make than pie and can feed a crowd! This tasty cake can feed a crowd and everyone always loves it! This pumpkin dessert is perfect for Thanksgiving.

Pumpkin Sheet Cake

Pumpkin Cake:

  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Cream Cheese Frosting:

  • 1 cup butter, softened
  • 1 (8 ounce) pkg. cream cheese
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar


Preheat oven to 350 degrees F.

Spray a half baking sheet with nonstick cooking spray.

In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.

Slowly add the flour but continue stirring to avoid lumps. Mix until well combined.

Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt and mix until well combined.

Pour the batter into prepared baking sheet and spread in an even layer.

Bake for 25-30 minutes, or until set and let cool completely.

For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.

Add vanilla and powdered sugar and mix until smooth.

Spread frosting over the cake and sprinkle cinnamon on top, if desired.


Best Ever Pumpkin Sheet Cake Recipe

Sweet Molasses Pound Cake Recipe

Top this moist cake with a dollop of good peach preserves and some whipped cream for dessert, or spread it with cream cheese for a breakfast worth waking up for.

Sliced, toasted, and smeared with butter or cream cheese, this molasses cake makes a delicious breakfast. Topped with powdered sugar, whipped cream, or even a scoop of ice cream this molasses pound cake is an equally amazing dessert worthy of any holiday gathering. It is two great recipes in one leaving you extra time to enjoy the time with family and friends.

This is a simple recipe, with not a ton of ingredients, but making it can seem like it has a lot of steps. But it really doesn’t. Once you make it, you will see how easy it was to make.

Sweet Molasses Pound Cake


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup butter (cold and diced into small chunks)
  • 1 cup brown sugar
  • 1 1/3 cups milk
  • 1/2 cup molasses
  • 1/2 cup light corn syrup
  • 1 egg
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees F.
  2. Spray a bread pan with non stick cooking spray. Line the sprayed bread pan with parchment or baking wax paper.
  3. In a large bowl, combine the flour, baking soda, nutmeg, cinnamon, and pumpkin pie spice, until fully incorporated.
  4. In a smaller saucepan combine the brown sugar and milk, over medium heat. Mix until the brown sugar has dissolved into the milk and the temperature is warm.
  5. In a separate sauce pan, add the molasses and corn syrup over medium heat. Mix and combine until fully incorporated and warm to the touch.
  6. Remove both the pans from the stove, and let cool.
  7. With the dry ingredients bowl, add the butter pieces and mix with an electric mixer, until the flour appears crumbly, and the butter is fully mixed.
  8. Add the brown sugar and milk combination to the dry ingredients. Mix until fully incorporated.
  9. Then add the molasses and corn syrup mixture, until fully combined.
  10. Whisk in the egg and vanilla.
  11. Pour the mixture into the prepared baking pan.
  12. Bake for 45 minutes at 350 degrees F.
  13. Remove from oven and let it cool for an hour.
  14. Lift the sides of the parchment paper, and remove the pound cake from the pan.
  15. Frost, or garnish with powdered sugar, candy canes, sprinkles, or even plain is delicious.


Thursday, September 19, 2019

No Bake Chocolate Eclair Cake Recipe

This Chocolate Eclair Cake is wonderful. It really is quick and delicious. I cut the recipe in half and make it in a 9 inch square pan as I thought the full recipe would be too much for four of us. As it turned out, I wish I had made the larger size as it went fast. What makes it even more wonderful is, it's easy to prepare and it's very inexpensive to make. Great dessert. Everyone will love it. easy, tasty and a real crowd pleaser!

One way to avoid having to refridgerate it over night is to lay each side of the graham cracker squares in milk for a few seconds until slightly soft, right before laying them on the cake. This keeps them moist and it's ready to serve right then. If making for lunch or dinner, make cake the night before. I haven't tried it yet but was thinking that this might be good with a chocolate pudding/cool whip mixture for the filling with vanilla icing as the topping. 

No Bake Chocolate Eclair Cake

  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 cups milk
  • 1 (16 ounce) package graham cracker squares
  • 1 (16 ounce) package prepared chocolate frosting

  1. Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
  2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.


    Wednesday, September 18, 2019

    Best Ever Lemon Yogurt Cake

    This Yogurt Cake was moist and had the consistency of a pound cake but was not greasy in the least bit. The lemony flavor was very nice. I've also made it with vanilla extract and vanilla yogurt instead of lemon and my family loves it even more. Good, versatile recipe. This is a great recipe if you have yogurt in your fridge that needs to be used before it expires. 

    I find that using a KitchenAid Stand Mixer to really beat the margarine/sugar till really creamy, and the same when adding the eggs, I can increase the flour or cut down the number of eggs. The point of all this is that this recipe is a very forgiving recipe. It's delicious, a pretty color, lovely texture, and light (lighter than a traditional pound cake in my opinion but nonetheless excellent). Rather than use a Bundt pan, I made it in two loaf pans so that I could put one in the freezer. In spite of the two pans, they each still took about 1.5 hours to bake. After an hour at 325, I raised the temp to 350 and next time I'll start it at 350. I'll be making this again.

    So moist, so delicious, truly amazing. Extremely quick and easy to make.

    Yogurt Cake

    Prep 20 m
    Cook 1 h
    Ready In 1 h 30 m


    • 1 cup butter, room temperature
    • 2 cups white sugar
    • 3 eggs, room temperature
    • 1 teaspoon lemon extract
    • 2 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 (8 ounce) container lemon flavored yogurt


    1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
    2. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
    3. Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
    4. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.


    Tuesday, September 17, 2019

    Chocolate Cream Cheese Cake Recipe

    A rich chocolate cake with a nutty cream cheese frosting.. The cake was moist & delicious! It's a nice recipe and you will love it! Everyone raved that it was delicious without being too rich or too sweet. It was also very easy to prepare.

    I think it really feel better to put the chocolate chips inside the cake. And its not really a cheese cake its just more of a chocolate cake with amazing cream cheese frosting:)

    Chocolate Cream Cheese Cake


    • 1 (15.25 ounce) Devil's Food Cake Mix
    • 1 (3.4 ounce) instant chocolate pudding mix
    • 3/4 cup hot water
    • 3/4 cup vegetable oil
    • 1 teaspoon vanilla
    • 4 eggs


    • 1 (8 ounce) package cream cheese (softened)
    • 1/2 cup sugar
    • 1 egg
    • 3/4 cup mini semi sweet chocolate chips


    • 1/2 cup butter (softened to room temp)
    • 4 Tablespoons cocoa
    • 2-3 Tablespoons milk
    • 1 teaspoon vanilla
    • 3-4 cups powdered sugar


    1. Heat oven to 350 degrees. Lightly grease and flour the bottom only of a 9 x 13 inch glass baking dish.
    2. In a large mixing bowl combine the cake mix, pudding mix, water, vegetable oil, vanilla, and eggs.
    3. Mix on low for about 30 seconds, and then on medium speed for about 2 minutes.
    4. Pour cake batter into prepared pan.
    5. In another large mixing bowl, beat the cream cheese, sugar, and egg with hand mixer on medium speed until smooth and creamy.
    6. Fold in the chocolate chips.
    7. Spoon the cream cheese filling by tablespoonfuls over the batter.
    8. Using a table knife, swirl the cream cheese batter back and forth, then turn the pan and swirl it in the opposite direction. When swirling the cream cheese batter, be sure it goes down into the cake batter, not just on the surface.
    9. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
    10. Cool completely before frosting.
    11. In a medium sized bowl, beat together the butter, cocoa, milk, vanilla, and powdered sugar until until creamy and well blended.
    12. Frost the cooled cake.


    Monday, September 16, 2019

    Salted Caramel Lava Cakes

    I love all lava cakes and I admit that I often order them when we eat out… there’s something so comforting about digging the spoon into a soft, warm, spongy cake and seeing the oozing chocolate come out. 

    I am a big fan of traditional lava cakes served warm and fresh out of the oven.  However something magical happens with you add caramel and sea salt to the center of them.  The warm chocolate sauce co-mingles with the richness and sweetness of the caramel and becomes one big happy plate.

    Topped with ice cream and more caramel, this is a decadent dessert everyone is bound to love.

    Salted Caramel Lava Cakes

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

    • 24 caramels, unwrapped
    • 2 Tablespoons milk
    • 1/2 teaspoon salt
    • 1 cup semisweet chocolate chips
    • 1/2 cup butter
    • 1 cup powdered sugar
    • 3 eggs
    • 1 egg yolk
    • 1/2 teaspoon vanilla extract
    • 6 Tablespoons flour
    • vanilla ice cream


    1. In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
    2. Preheat oven to 400 degrees F.
    3. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
    4. Whisk in powdered sugar until combined.
    5. Add 3 eggs and 1 egg yolk, and whisk until combined.
    6. Add vanilla and flour and mix again.
    7. Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
    8. Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
    9. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
    10. Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.


    Sunday, September 15, 2019

    Citrus Glazed Bundt Cake Recipe

    This was an excellent cake. Very moist and great texture. Mild lemony flavor in the cake. The glaze was what was really lemony about this.

    A sunny lemon-flavored cake is just the dessert to brighten up a gray winter day (or any day). Lemon provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust."

    The cake itself turned out perfectly. I didn't use my mixer on this just a big bowl and wooden spoon. Everyone liked this one a lot, I got lots of compliments. 

    Citrus Glazed Bundt Cake

    15 min Prep Time
    55 min Cook Time
    1 hr, 10 Total Time


    Bundt Cake:

    • 1 (15.25 ounce) package lemon cake mix
    • 1 (3.4 ounce) package instant lemon pudding mix
    • 3/4 cup orange juice
    • 1/2 cup vegetable oil
    • 4 eggs
    • 1 teaspoon lemon extract

    Citrus glaze:

    • 1/3 cup orange juice
    • 2/3 cup sugar
    • 1/4 cup butter


    1. Preheat oven to 350 degrees F.
    2. Spray a 10-inch bundt pan with nonstick cooking spray; set aside.
    3. In a large mixing bowl, whisk together cake mix and lemon pudding mix until combined.
    4. Whisk in orange juice, vegetable oil, eggs and lemon extract until well combined.
    5. Pour batter into prepared bundt pan.
    6. Bake for 50-55 minutes, or until an inserted toothpick comes out clean, remove from oven and let cool in pan for 10 minutes.
    7. Invert cake onto a serving plate.
    8. In a saucepan over medium-high heat, whisk together orange juice, sugar and butter and bring to a boil.
    9. Remove from heat and pour glaze over top of bundt cake.
    10. Cut into slices and serve.


    Moist & Tender Spice Cake Recipe

    It is so warm and moist, and buttercream icing really complements it well. I made this particular cake for my British in-laws at Thanksgiving last year. It was a huge hit with my husband's family and I found the instructions very easy to follow and had no problems during baking. I've served it on two seperate occasions and it's always been devoured very, very quickly. I definitely recommend it to first-time bakers, or anyone with a love of spice cake in general. Try adding 1/2 cup of applesauce to make it more moist.

    I had absolutely no problem with this recipe; the cake turned out fantastic. It was SO moist and SO flavorful. Awesome. :)

    Moist Tender Spice Cake


    • 2 1/2 cups bleached all-purpose flour
    • 1/4 cup cornstarch
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    • 1 cup milk
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup unsalted butter, softened until easily spreadable
    • 2 cups dark brown sugar


    1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
    2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
    3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

    Saturday, September 14, 2019

    Coconut Cream Pound Cake Recipe

    This Coconut Cream Pound Cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better!

    This recipe produces an incredibly moist and flavorful pound cake. The aroma, while baking, is out of this world! After enjoying the aroma of this cake in the oven, I didn't even get to taste it, if that tells you anything. I'm told it was different and delicious.

    Coconut Cream Pound Cake

    1 h 35 m
    16 servings
    451 cals


    • 1 cup butter, softened
    • 1 (8 ounce) package cream cheese, softened
    • 3 cups white sugar
    • 6 eggs
    • 1 teaspoon coconut extract
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 2 cups flaked coconut


    1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
    2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
    3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.


    Thursday, September 12, 2019

    Maple Nut Cake Recipe

    This Maple Nut Cake was absolutely delicious - light and fluffy, almost caramel-like in flavour. I doubled the recipe and made a layer cake, frosted with the maple frosting for a birthday party. It was great!!

    The nuts really add a special touch to it. The taste reminded me of the Maple Nut ice cream I bought from the store a while back.  I purchased maple extract just to make this recipe and followed the recipe as written. This cake requires no icing, but you can ice it if you wish which is truly delicious.  I'll make this again.

    Maple Nut Cake

    • 1/2 cup butter, softened
    • 1 cup white sugar
    • 2 eggs
    • 1 teaspoon maple flavored extract
    • 1 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup milk
    • 1/2 cup chopped walnuts

    1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
    2. Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.
    3. Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.
    4. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Butter Icing.


    Sunday, September 8, 2019

    Crazy Cake Recipe

    When I want chocolate cake, nine times out of ten, this is the cake I make. Whether eaten plain, or my favourite way, which is sandwiched with dulce de leche and topped with chocolate ganache, it's brilliant! One little thing though: the directions are fine if you want to serve your cake in the pan, but if you want to unmould it for prettier presentation, your pan will need to be greased and floured, or brushed with bakers' secret (which is no secret: combine equal parts oil, shortening, and flour). This means you should mix the cake in a separate bowl, but hey, it's still really easy and cleanup is minimal.

    Now! For all you people nervous about the vinegar: there is a simple reason why it's there. For a cake to rise, you need an alkali, and an acid. When the alkali and the acid combine, they react with each other, giving off carbon dioxide, which is what makes the cake rise. All cakes other than yeast cakes are risen this way. The alkali/acid deal is present in baking powder (already mixed for you), and in recipes that call for baking soda (alkali) and, say, cream of tartar (acid). In this case, you have baking soda (alkali) and vinegar (acid). They react with each other and make the cake rise. You CANNOT taste the vinegar, so relax, make the cake, and enjoy!

    Crazy Cake


    • 3 cups all-purpose flour
    • 2 cups white sugar
    • 1 teaspoon salt
    • 2 teaspoons baking soda
    • 1/2 cup unsweetened cocoa powder
    • 3/4 cup vegetable oil
    • 2 tablespoons distilled white vinegar
    • 2 teaspoons vanilla extract
    • 2 cups cold water


    1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
    2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.


    Chantal's New York Cheesecake Recipe

    This is an excellent cheesecake. My mother is very picky, and she usually buys those real expensive one's from Sam's...but she loved this one. It was easy, and not to mention cheap. Everyone that's tried it has said it tasted just like the ones in a deli! 

    Just be really careful to wrap the bottom and sides of your springform pan well with aluminum foil if you use the water bath, which I did and it turned our beautifully. I bake my cheesecake for about 10 or 15 minutes longer than the recipe called for, and I think it turned out with a wonderful texture; nice and firm, but not overcooked at all. My guests couldn't believe I made it! SINFULLY DELICIOUS.

    Only one drawback - the crust came out a little too mushy, but that can be fixed by the amount of butter added when mixing the crust.

    Chantal's New York Cheesecake

    Prep 30 m
    Cook 1 h
    Ready In 7 h 30 m


    • 15 graham crackers, crushed
    • 2 tablespoons butter, melted
    • 4 (8 ounce) packages cream cheese
    • 1 1/2 cups white sugar
    • 3/4 cup milk
    • 4 eggs
    • 1 cup sour cream
    • 1 tablespoon vanilla extract
    • 1/4 cup all-purpose flour


    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
    2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
    3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
    4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.


    Best Ever Red Velvet Cake Recipe

    This Red Velvet Cake was a great recipe and it was a great turn out everyone loved it! I have been looking for it for almost 10 years including the icing. The icing recipe has been my nemisis! I recommend anyone to try it on any cake it's truly awesome!! Especially on a chocolate or devil's food cake. 

    I have made this cake at least six times, all with good results. I even made it in a 9X13 pan (I had to increase the baking time of course) and made it into a "spaceship" cake for my 5 year old son who loves this cake. I have found that this cake tastes better after refrigeration for some reason. And, I have found it very important to chill the milk and flour combination for the icing - if the butter melts then the icing consistancy becomes runny. The only "modification" I make to this recipe is that I use Dutch Process Cocoa instead of the regular cocoa, it has a stronger flavor. I think this cake is better than any I've had in a restaurant.

    Red Velvet Cake

    Prep 25 m
    Cook 30 m
    Ready In 2 h 25 m



    • 1/2 cup shortening
    • 1 1/2 cups white sugar
    • 2 eggs
    • 2 tablespoons cocoa
    • 4 tablespoons red food coloring
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk
    • 2 1/2 cups sifted all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 1 tablespoon distilled white vinegar


    • 5 tablespoons all-purpose flour
    • 1 cup milk
    • 1 cup white sugar
    • 1 cup butter, room temperature
    • 1 teaspoon vanilla extract


    Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

    Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.

    Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.

    Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.

    To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.


    Chocolate Eclair Cake Recipe

    This Chocolate Eclair Cake is delicious and easy to make! I have made this 3 times already, and it gets great reviews!! And talk about EASY to make!! It's too good to be true that something that is this good takes only 15 minutes to make!! It is SO Creamy and Delightfully Fluffy.. What a terrific recipe for a large number of people. I took it to a pot luck and it was gone in no time.

    Everyone loves this easy dessert and I'm asked to make it often! Sometimes, for a small dinner gathering, I make it in a 8 x 8 dish and scale the recipe to 12, except keeping the frosting at the full can size. For easy cutting though, let it refrigerate overnight. My husband was impatient and we had it after 3 hours and it was a little hard to cut.

    Chocolate Eclair Cake

    Prep 15 m
    Cook 1 m
    Ready In 12 h 20 m


    • 1 (16 ounce) package graham crackers
    • 2 (3.5 ounce) packages instant vanilla pudding mix
    • 4 cups milk
    • 1 (16 ounce) package frozen whipped topping, thawed
    • 1 (16 ounce) package prepared chocolate frosting


    Line the bottom of a 9x13 inch baking pan with graham crackers. 

    In a large bowl, combine the milk and vanilla pudding according to directions on box. 

    Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. 

    Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. 

    Pour over the top of the cake. 

    Refrigerate for at least 12 hours before serving.


    Saturday, September 7, 2019

    Apple Butter Spice Cake Recipe

    Excellent, Extremely moist and with just the right amount of spices....It looks great, it tastes great and it's really easy to make! a great way to use up excess apple butter just sitting in the 'fridge.. For anyone who enjoys a good apple butter, you must definitely try this recipe.. It is worth buying the apple butter just to make the cake :D ,,  The batter was thicker than I expected and I thought I made a mistake, but the result was a big hit with everyone.

    This is perfect as written and there is no need to change a thing. Although not needed, I added a drizzle of caramel and it is wonderful with or without. I made this a while back for a senior citizen center, and everyone raved about it. My husband absolutely loves this, too. It's a really good way to use up apple butter, too. I substitute different things like oat bran for the wheat bran, or walnuts for the pecans if I need to. It still turns out really good. Very happy that I found this recipe. It will be enjoyed often. 

    Apple Butter Spice Cake

    Prep 25 m
    Cook 40 m
    Ready In 1 h 5 m



    • 1 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup chopped pecans


    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    •  1/2 teaspoon salt
    • 1/2 cup butter, room temperature
    • 1 cup white sugar
    • 3/4 cup apple butter
    • 1 teaspoon vanilla extract
    • 1/2 cup whole bran cereal or wheat germ
    • 1 cup sour cream
    • 2 eggs, room temperature


    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
    2. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
    3. Sift together the flour, baking powder, baking soda, and salt.
    4. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
    5. Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
    6. Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.


    Friday, September 6, 2019

    Traditional British Battenberg Cake Recipe

    GREAT recipe - easy to make. Coming from England, now in Canada, this is very authentic - however, you must spread the apricot jam on the marzipan with a pastry brush before you wrap the cake in it - this helps it to stick to the cake and it also tastes delicious! Try it with raspberry jam too for an alternative. Also, the cake mix looks too stiff even with a little milk - but you need the cake to be firm and hold it's shape - so don't be fooled !!! The recipe is "spot on". Excellent!

    All my English friends loved it and it was really easy to make! Variation: Try flavouring the pink parts with strawberry essence and using strawberry jam! The result is amazing! YOu get a vanilla strawberry battenburg with delicious strawberry jame. Simply divine!

    Traditional British Battenberg Cake

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


    • 1 cup butter, softened
    • 1 cup white sugar
    • 3 eggs
    • 1/4 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    • 2 drops red food coloring
    • 1 cup apricot preserves
    • 2 cups ground almonds
    • 3 cups confectioners' sugar
    • 1 egg, room temperature
    • 1 1/2 teaspoons lemon juice
    • 1/4 teaspoon almond extract


    1. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
    2. Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
    3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
    4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
    5. To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
    6. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.


    Country Pound Cake Recipe

    Perfect, dense pound cake texture, but still with a light and not overly compact crumb. The texture and taste were like a commerical pound cake. I think this is a great cake to have with tea or coffee. Hubby raved. His only comment is that he would have like a lemon flavor. Lemon peel would be good along with the extract. This is a keeper for us! I couldn't have been more pleased.  Flavorful, with the ideal level of moistness, a result of getting the best of both worlds with the butter and shortening combination.

    I made this recipe Christmas Eve. I followed it to the letter. All I can say is that it is out of this world good. This is the recipe I have been looking for all these years. The cold oven start gives it that good crusty outer layer. Fabulous.

    Tip: take 1 cup strawberries, 1 c. sugar and one egg white, beat it until stiff and serve on top. VERY GOOD! 

    Country Pound Cake


    • 3 cups all-purpose flour
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1/2 cup shortening
    • 2 2/3 cups white sugar
    • 5 eggs
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon extract


    1. Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
    2. Sift together the flour, baking powder and salt. Set aside.
    3. In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
    4. Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.


    Thursday, September 5, 2019

    Banana Split Layer Cake Recipe

    This Banana Split Layer Cake an amazing recipe that is sure to get you pumped for the upcoming season, or just help you indulge in something a bit different. These Banana Split Cupcakes are sure to make anyone scream for more, minus the ice cream! Not only are they simply beautiful but they taste amazing.. with layers of strawberry, vanilla and chocolate cake that looks like real ice cream is dripping on top. Yum!

    Wаrnіng: Yоu’rе аbоut tо fаll іn lоvе wіth this multi-flavor, multі-lауеrеd ісе сrеаm cake. Does it have ice cream іn іt? Nоре. But the photos reveal whу іt’ѕ саllеd ice cream саkе. 

    Once you gеt уоur mіnd around an ісе сrеаm саkе wіthоut uѕіng аnу ice cream аt аll, уоu’ll adore thіѕ саkе. It lооkѕ lіkе a big Nеароlіtаn ісе сrеаm treat bесаuѕе оf thе соlоrѕ, thе сhосоlаtе ganache “dripping” down thе side оf thе саkе, аnd thе fluffу whіtе frоѕtіng tорреd with Mаrаѕсhіnо cherries. 

    Evеn thоugh іt’ѕ аlrеаdу ѕwееt and dеlісіоuѕ, if уоu add a ѕсоор оf ісе cream on top I won’t tell іf you wоn’t. 


    Thе tооthрісk tеѕt is whаt mоѕt реорlе do, rіght? I dо іt sometimes, but there аrе other ways thаt I think аrе аѕ gооd as, оr еvеn bеttеr thаn thе tооthрісk mеthоd оf dоnеnеѕѕ. 

    Gеntlе touch іn thе сеntеr оf the cake. Whеn уоu press (lіghtlу) іn thе сеntеr оf a cake, іt ѕhоuld fееl fіrm аnd a lіttlе ѕрrіngу. If іt sticks to уоur fіngеr, оr іt doesn’t hаvе аnу “gіvе” tо іt, іt’ѕ nоt ԛuіtе done. 

    The sides оf thе саkе рull аwау frоm thе раn. You want tо catch іt when thе cake іѕ оnlу beginning to рull аwау frоm the ѕіdеѕ. Dоn’t let it stay іn the over beyond thаt or уоu might wіnd up wіth сrunсhу саkе еdgеѕ. 

    Tаkе the саkе’ѕ tеmр. Yер. Put a baking thеrmоmеtеr іn thе cake tо ѕее іf іt’ѕ rеасhеd 210F. I’vе never gоnе this far, but I can ѕее dоіng it thіѕ wау іf уоu have a thісk саkе thаt уоu’rе really nоt ѕurе about. 

    Banana Split Layer Cake


    • 1 Box Trірlе сhосоlаtе саkе mіx 
    • 1 Box Strawberry cake mіx 
    • 1 Bоx Frеnсh Vаnіllа саkе mix 
    • Lаrgе еggѕ 
    • Cаnоlа Oil 
    • Wаtеr 
    • 3 9 іnсh rоund саkе раnѕ 
    • 1 10 inch rоund саkе bоаrd 
    • Cаkе Lеvеlеr 
    • аnglеd ѕраtulа 


    • 3 C Unѕаltеd Swееt Cream Buttеr ѕоftеnеd 
    • 6 C powdered ѕugаr 
    • 2 tbsp рurе vаnіllа extract 
    • 5-7 tbѕр heavy whірріng сrеаm 
    • 1 large ріріng bаg fitted with a ѕtаr tір 


    • 1 1/2 C ѕеmі ѕwееt сhосоlаtе сhірѕ 
    • 3/4 C heavy whірріng сrеаm 
    • 1 Sԛuееzе bоttlе 


    1. Preheat оvеn to 350 dеgrееѕ аnd ѕрrау thе саkе pans wіth раm bаkіng spray 
    2. Fоllоwіng thе dіrесtіоnѕ on the back оf thе саkе boxes, mаkе уоur саkе bаttеrѕ 
    3. Fill 1 саkе раn 3/4 wау full wіth оnе flavor batter for еасh pan 
    4. Bake іn thе оvеn fоr 25-30 mіnutеѕ оr untіl a tооthрісk comes оut clean 
    5. Allоw tо cool оn the counter соmрlеtеlу 


    1. Uѕіng a standing mіxеr, bеаt аll frоѕtіng іngrеdіеntѕ tоgеthеr untіl соmbіnеd аnd smooth аnd ѕtіff реаkѕ 
    2. Scoop 1 1/2 C frоѕtіng іntо thе piping bаg аnd ѕеt aside 
    3. Buіldіng Cake directions: 
    4. Remove саkеѕ from the pans аnd use thе саkе lеvеlеr tо rеmоvе thе dоmе tорѕ 
    5. Plасе thе ѕtrаwbеrrу lауеr оntо the саkе bоаrd and scoop 1 1/2 C frosting onto the tор оf the cake аnd ѕmооth evenly wіth thе аnglеd ѕраtulа 
    6. Plасе the chocolate саkе lауеr оn tор of the frosting аnd ѕсоор аnоthеr 1 1/2 C frosting onto thе tор of thе сhосоlаtе lауеr аnd ѕmооth еvеnlу 
    7. Plасе the vаnіllа саkе lауеr оn top оf thе second lауеr оf frоѕtіng 
    8. Uѕіng thе rеmаіnіng frоѕtіng, frоѕt еntіrе cake 
    9. Cover the bоttоm of thе саkе with thе sprinkles 


    1. Uѕіng a ѕmаll pot, hеаt up thе hеаvу whipping cream until steaming 
    2. While hеаvу whірріng сrеаm is hеаtіng uр, place сhосоlаtе сhірѕ іntо a hеаt-рrооf bowl 
    3. Onсе thе hеаvу whipping cream іѕ hеаtеd, pour оvеr thе сhосоlаtе сhірѕ 
    4. Allоw to ѕіt for 1 mіnutе bеfоrе whіѕkіng untіl ѕmооth 
    5. Pour gаnасhе into the squeeze bоttlе 
    6. Pipe drірѕ оf thе gаnасhе around thе еdgе оf thе cake аnd fіll іn the tор middle of the саkе wіth gаnасhе 
    7. рlасе thе саkе іntо thе frіdgе fоr 30 mіnutеѕ tо allow the gаnасhе tо harden 
    8. Onсе hardened, rеmоvе frоm frіdgе, ріре dоllорѕ оf frоѕtіng оntо thе tор оf thе cake 
    9. Sрrіnklе some сhорреd реаnutѕ 
    10. Tор thе frоѕtіng dоllорѕ wіth сhеrrіеѕ