Cake Recipes

Here’s a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham or bacon & more! Make it in your Instant Pot or Ninja Foodi and enjoy it for brunch today.

Here’s a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham & more! Load it up and enjoy it for brunch. 30 minutes in your Instant Pot! 

Prep Time: 5 mins

Cook Time: 28 mins

Total Time: 35mins

Course: Breakfast, Main Course, Snack

Cuisine: American

Servings: 6 

INGREDIENTS:

1 tube refrigerated biscuits I used Grands, only used 7 out of 8 biscuits

1/4 onion diced

3/4 c ham precooked, diced – could use 1/2 c. real bacon bits instead

1 tsp garlic salt

1/2 tsp seasoned salt I used Lawry’s

4 eggs

1/4 c cheese

INSTRUCTIONS:

Scramble your eggs in a bowl.

Cut each Grands refrigerated biscuit into 9 pieces and put into the bowl with the egg.

Add your diced ham, garlic and seasoned salt and diced onions. (could add 1/4 c. cheese too, I didn’t this time for pics but have other times and it is great)

Fold this mixture together until biscuits are coated well with egg.

Spray the inside of your 7″ bundt pan with non stick spray and pour your mixture in.

Cover it with foil allowing the top to be a bit domed so it can rise inside the pan a bit.

Put 1 1/2 c. of water inside your pressure cooker and put a trivet at the bottom.

Make a sling out of foil and lower your breakfast bundt cake down on to the trivet.

Set to pressure high for 30 minutes.

Allow it to naturally release (I waited 20 minutes).

Uncover and cool a bit so when you flip it over it stays in tact.

Slice and enjoy!

Nutritional Info:

Serving: 3oz | Calories: 367kcal | Carbohydrates: 37g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 1556mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 3.2mg

Y’all are going to love this recipe for brown sugar pound cake with butter pecan glaze. The cake is dense, but moist, and is topped with a smooth, creamy, and sweet buttery pecan glaze.

PREP TIME: 25 minutes

COOK TIME: 55 minutes

ADDITIONAL TIME: 10 minutes

TOTAL TIME: 1 hour 30 minutes

INGREDIENTS:

Pound Cake

1-1/2 cups butter, softened

2-1/4 cups light brown sugar, packed

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

5 eggs

1 Tablespoon vanilla extract

1 cup of sour cream

Butter Pecan Glaze

1/2 cup butter

1/4 cup half and half

1/2 cup brown sugar

3/4 cup chopped pecans

INSTRUCTIONS:

Brown Sugar Pound Cake

Preheat oven to 350 degrees.

Grease and flour a 10 inch, or larger bundt pan.

Add the softened butter and the brown sugar to a large bowl and cream for one to two minutes.

Next, sift the flour, baking powder, and salt. Add to the butter mixture in the mixing bowl and mix.

Add the vanilla extract and eggs, one at a time, and mix well.

Finally, add the sour cream and mix well. Pour the batter into the greased and floured bundt pan and place in the preheated oven.

Bake for approximately 55 minutes or until a cake tester or inserted toothpick comes out clean.

Allow the cake to cool for 10 minutes and invert onto a cake plate.

Butter Pecan Glaze

Add the butter to a saucepan and melt.

Next, add the brown sugar and combine.

Pour the half and half into the pan and combine.

Bring to a boil and turn the heat down to simmer.

Simmer for five minutes and remove from heat. Stir in pecans and pour over the top of the cake.

Notes:

TIP: If you don’t have sour cream, you can use yogurt instead.

TIP: Pour the glaze over the cake after adding the pecans because the glaze will thicken fast.

Nutrition Information:

YIELD: 16 SERVING SIZE: 1

Amount Per Serving: CALORIES: 429TOTAL FAT: 28gSATURATED FAT: 17gTRANS FAT: 1gUNSATURATED FAT: 9gCHOLESTEROL: 128mgSODIUM: 283mgCARBOHYDRATES: 41gFIBER: 1gSUGAR: 23gPROTEIN: 5g

No Bake Blueberry Cheesecake with a graham cracker crust is an easy summer dessert recipe.

Prep Time: 20mins

Additional Time: 6hrs

Total Time: 6 hrs 20mins

Course: Dessert

Cuisine: American

Servings: 15 servings

INGREDIENTS:

For the Crust

½ cup butter melted

¼ cup granulated sugar

2 cups graham cracker crumbs finely crushed

For the cheesecake

1½ cup powdered sugar

11 ounces cream cheese softened

3 tablespoons milk

1 teaspoon vanilla

16 ounces whipped topping

For the blueberry topping

2 cups blueberry pie filling (this is one recipe’s worth)

INSTRUCTIONS:

Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.

In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Carefully spread on top of the crust, being careful not to break it. Top with the whipped topping or homemade whipped cream.

Carefully spread on the blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.

Nutritional Info:

Serving: 1piece | Calories: 259kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 185mg | Sugar: 18g

If there’s nothing you love more in the world than the combination of chocolate and peanut butter, you must try this Chocolate Peanut Butter Cheesecake recipe! Oreo crust, creamy peanut butter cheesecake filling with chocolate chips, milk chocolate ganache, and a pile of chopped Reese’s cups on top, equals pure bliss!

Prep Time: 40 minutes

Cook Time: 1 hour 10 minutes

Yield: 16 slices

Category: Dessert

Method: Oven

Cuisine: American

Ingredients:

FOR OREO CRUST:

2 cups Oreo crumbs

4 Tbsp. unsalted butter-melted

PEANUT BUTTER CHEESECAKE FILLING:

32 oz. cream cheese- softened

1 and 1/3 cup sugar

4 large eggs

1 cup smooth peanut butter

2 tsp. vanilla

1/3 cup heavy cream

1 ¼ cups miniature chocolate chips

FOR MILK CHOCOLATE GANACHE:

½ cup heavy cream

1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped

FOR GARNISH:

Chopped Reese’s cups

Crushed roasted peanuts

Instructions:

First, coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in the water bath!!!!

TO MAKE THE CRUST:

In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.

Press the mixture into the bottom of the springform pan and set it in the fridge to firm while making the filling.

TO MAKE THE CHEESECAKE FILLING:

Preheat the oven to 350 F.

Beat softened cream cheese with sugar until smooth.

Mix in peanut butter, heavy cream, and vanilla.

Add eggs one at a time beating after each addition just to combine, do not over mix it.

Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).

Bake for 55-70 minutes, until the cheesecake, is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if it starts browning too quickly.

Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).

GANACHE:

When the cake is completely cooled run a thin knife around the edge and release the ring of the springform pan, then transfer the cake on a serving plate.

On medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.

Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.

Set in the fridge until ready to serve.

This No Bake Chocolate Biscuit Cake Recipe is one of the most delicious desserts. The cake takes no time at all to whip up, is so simple and easy to make and doesn’t require an oven which makes it perfect to get kids involved. Add your own spin with nuts or fruit or keep it as is!

A no-bake chocolate biscuit cake is cake that reminds memories of childhood for many of us. Such an easy to make cake, but yet, we all love it. What’s makes it so popular is probably the simple ingredients, digestive biscuits, butter, cocoa powder and other basic ingredients that we all have at home. Chocolate fridge cake is one of my favorite cake and I hope you will like it too.

YIELDS: 12 

PREP TIME: 20 Minutes 

WORK TIME: 20 Minutes 

INGREDIENTS:

For the cake:

500g Digestive biscuits/crackers

150g Walnuts/hazelnuts/almonds, roasted (optional)

3/4 cup (150g) Sugar

2/3 cup (150g) Butter

1/2 cup (50g) Cocoa powder

1 cup (240ml) Water/coffee

For the ganache:

120g Dark chocolate

1/2 cup (120ml) Heavy cream

DIRECTIONS:

Crush/ break the biscuits into small pieces. Place them in a large bowl. if you are using nuts, crush them as well and add to the bowl. set aside.

In a saucepan combined sugar, butter, cocoa powder and water/coffee. Place the saucepan over medium heat and bring to a boil. Cook for 5-6 minutes, stirring constantly.

Pour chocolate syrup over the biscuits and stir until well coated.

Transfer the mixture into a 9-inch (23cm) pan. Press firmly to create flat surface cake. Refrigerate while making the ganache.

Make chocolate ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.

Pour the ganache over the cake and refrigerate for at least 2-3 hours before serving.

Decorate with nuts.

An easy to make, rich Chocolate Cake is the most craved cake recipe. One bowl, minimal ingredients = a fluffy, tender-moist chocolate cake!

Prep Time

15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 12 serves

Ingredients:

CHOCOLATE CAKE

1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)

3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey’s cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda, (or bi-carb soda)

1 teaspoon salt

2 cups white granulated sugar, (14 oz | 410 g)

2 large eggs

1 cup milk, (250 ml)

1/2 cup vegetable oil, (125 ml)

2 teaspoons pure vanilla extract

1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

4 oz butter, (120 g | 1/2 cup)

2/3 cup unsweetened cocoa powder, or regular HERSHEY’S (2.4 oz | 65 g)

3 cups powdered sugar, (confectioners or icing sugar)

1/3 cup milk

1 teaspoon pure vanilla extract

Instructions:

CHOCOLATE CAKE

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.

Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.

Pour boiling water into batter, mixing well. Cake batter is thin in consistency.

Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

Notes:

COCOA POWDER:

I use a combination of 1/2 cup Dutch processed and 1/4 cup regular unsweetened cocoa powder for a richer cake.

COFFEE:

For a richer chocolate flavour, DISSOLVE 2 teaspoons instant coffee or espresso in the boiling water before adding into the batter. You can’t taste the coffee!

SUGAR:

White granulated sugar is used here. You can also use superfine or caster sugar.

VARIATIONS FOR CHOCOLATE CAKE SIZES FROM HERSHEY’S

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

ONE-PAN CAKE: Use 13x9x2-inch baking pan. Bake 35-40 minutes.

THREE LAYER CAKE: You’ll need 8-inch round baking pans. Bake 30-35 minutes.

BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.

Nutritional Info:

Calories: 351kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Fiber: 4g | Sugar: 36g

The perfect summer dessert, this Strawberry Cheesecake recipe comes together easily in a few straightforward steps. A rich, creamy, and smooth cheesecake topped with strawberries, you won’t be able to get enough of it!

Course: Dessert

Cuisine: American

Prep Time: 30mins

Cook Time: 1hr 35mins

Total Time: 9hrs 5 mins

Servings: 8 servings

Ingredients:

For the Crust:

2 ¼ cups graham cracker crumbs (270 g)

3 tablespoons granulated sugar

5 tablespoons unsalted butter melted (70 g)

For the Filling:

3 blocks cream cheese room temperature (8-ounce/227g)

1 ¼ cups granulated sugar (250 g)

¼ teaspoon salt

½ cup sour cream room temperature (120 g)

2 teaspoons lemon zest

2 teaspoons vanilla extract

3 large eggs room temperature, and lightly beaten

For the Topping:

2 pounds fresh strawberries halved and divided (900g)

½ cup granulated sugar (100g)

2 teaspoons vanilla extract

2 teaspoons cornstarch

¾ cup water (180ml)

Instructions:

For the Crust:

Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray.

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in butter until well incorporated and mixture holds together when tightly squeezed. Transfer the mixture to the prepared pan. Using a tall flat-bottomed glass, press the graham cracker mixture into the bottom and 1 inch up the sides of the pan. (I find it easiest to start with the sides, then press the remaining crumbs into the bottom.) Place the pan on a rimmed baking sheet.

Bake for 10 to 15 minutes or until the crust is fragrant and starting to turn golden brown on the edges. Let cool completely.

For the Filling:

In the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese. Beat on medium-low speed until very smooth, about 2 minutes. Add the sugar and salt and beat until fully incorporated, about 2 minutes more, stopping to scrape down the sides of the bowl a few times during mixing.

Add the sour cream, lemon zest, and vanilla. Beat on medium speed until fully incorporated, about 1 minute. Scrape down bowl. Add the eggs, and beat just until fully combined, about 1 minute, stopping to scrape down the bowl once during mixing. Pour the filling into the cooled crust. (It should come up over the side of the crust and will be very full).

Bake for 15 minutes. Reduce the oven temperature to 300°F and bake until lightly puffed, the filling around edges is set, and the center has a slight jiggle, about 1 hour. Leaving the oven door shut, turn the oven off, and allow the cheesecake to cool for 1 hour. Remove the cheesecake from the oven and let it cool to room temperature. Loosely cover with a tea towel or paper towel and refrigerate overnight or for at least 6 hours.

For the Topping:

In a medium saucepan, combine 1 pound of strawberries, water, and sugar. Sprinkle with cornstarch and stir to combine.

Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Boil for 5 minutes. Using a potato masher, mash the strawberries until they are very broken down. Continue cooking until the sauce is thickened, about 10 minutes. Remove from the heat and stir in the remaining 1 pound of strawberries and vanilla. Transfer to a bowl and let cool until lukewarm.

When ready to serve, run a knife around the edge of the cheesecake. Release the spring and removed the sides. Transfer the cheesecake to a serving plate and top with the cooled strawberry sauce. Refrigerate the cheesecake covered for up to 4 days.

Notes:

Do not overwhip the filling as it will introduce too much air to the batter. Overwhipping the batter will make the cheesecake rise too much and collapse in the middle.

Do not open the oven to peek at your strawberry cheesecake. The hot air from the oven will escape, and the cold air enters the oven, causing the cheesecake to fall or crack.

Make sure you budget enough time to make this cheesecake, as it requires several hours to cool.

Room temperature ingredients are ideal as they mix easier without accidentally over mixing. If your eggs are cold, place them in a bowl of warm water.

To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.

Nutritional Info:

Calories: 449kcal | Carbohydrates: 76g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 265mg | Potassium: 267mg | Fiber: 3g | Sugar: 60g | Vitamin A: 428IU | Vitamin C: 67mg | Calcium: 66mg | Iron: 2mg

Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust. 

I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe!

How to make the creamiest, BEST Cheesecake Recipe! Oh, and there’s no water bath required!

Course: Dessert

Cuisine: American

Prep Time: 20minutes

Cook Time: 1hour 15minutes 

Cooling Time: 6hours

Total Time: 7hours 35minute

Servings: 12 slices

 

INGREDIENTS:

• Graham Cracker Crust¹
• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar (can substitute white)
• 7 Tablespoons butter melted

Cheesecake

• 32 oz cream cheese² softened to room temperature (910g)
• 1 cup sugar (200g)
• ⅔ cups sour cream (160g)
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs room temperature, lightly beaten

INSTRUCTIONS:

1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

1. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
5. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
6. Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.
7. Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
8. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

NOTES:

I have not tested this recipe in a convection oven.

1) For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.

2) Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.

3) I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).

NUTRITIONAL INFO:

Serving: 1slice | Calories: 500kcal | Carbohydrates: 32g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 179mg | Sodium: 450mg | Potassium: 45mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1200IU | Calcium: 80mg | Iron: 0.9mg

 

My salted caramel cheesecake is perfect for caramel lovers! It has caramel swirled inside and on top, plus plenty of flaky sea salt. Add pecans in the crust for even more flavor!

Course: Cake, Dessert

Cuisine: American

Prep Time: 25minutes

Cook Time: 50minutes

Cooling Time: 6hours 

Total Time: 7hours 15minutes

Servings: 12 servings

INGREDIENTS:

Crust:

• 1 ½ cups (170 g) graham cracker crumbs
• ⅓ cup (40 g) finely chopped pecans (see note)
• 2 tablespoons granulated sugar
• 1 tablespoon firmly packed light brown sugar
• 7 tablespoons melted salted butter

Cheesecake:

• 24 oz (680 g) softened brick-style full-fat cream cheese
• 1 cup (200 g) granulated sugar
• ½ cup (120 g) sour cream
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup (236 ml) thick caramel sauce room temperature, divided (click link for homemade caramel sauce, see note)
• Flaky sea salt for sprinkling optional

INSTRUCTIONS:

For the crust

1. In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.
2. 1 ½ cups graham cracker crumbs,⅓ cup finely chopped pecans (see note),2 tablespoons granulated sugar,1 tablespoon firmly packed light brown sugar
3. Add melted butter to the crumb mixture and mix until crumbs are moistened.
4. 7 tablespoons melted salted butter
5. Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.

For the cheesecake

1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.
3. 24 oz softened brick-style full-fat cream cheese,1 cup granulated sugar
4. Add sour cream and vanilla extract and mix on low speed until combined.
5. ½ cup sour cream,1 teaspoon vanilla extract
6. In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
7. 3 large eggs
8. Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.
9. 1 cup thick caramel sauce
10. Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
11. Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
12. Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
13. Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve.
14. To store, reattach the springform ring and cover with foil.
15. Flaky sea salt for sprinkling

Notes:

Pecans:

You can measure pecans before or after chopping. You can actually chop them, or I’ve also had success placing them in a plastic baggie and smacking them with a rolling pin or the back of a spoon until they’re fine. For nut-free cheesecake, simply omit the pecans, no other changes needed.

Caramel sauce:

I highly recommend making your own caramel sauce using my caramel topping recipe.

Storing:

Store covered in the refrigerator for up to 5 days.

Nutritional Info:

Serving: 1serving | Calories: 334kcal | Carbohydrates: 44g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 603mg | Potassium: 231mg | Fiber: 1g | Sugar: 36g | Vitamin A: 372IU | Vitamin C: 0.2mg | Calcium: 237mg | Iron: 1mg

Crack Cake is incredibly moist and dense, with delicious warm hints of cinnamon and a buttery wine sugar glaze that takes this cake to new levels of pure decadence!

 COURSE DESSERT

 CUISINE AMERICAN

 PREP TIME: 15minutes

 COOK TIME: 1hour 

INGREDIENTS:

CAKE INGREDIENTS

▢1 yellow cake mix

▢3.4 oz. vanilla pudding mix

▢¼ cup packed light brown sugar

▢¼ cup granulated sugar

▢2 teaspoons cinnamon

▢5 large eggs room temperature

▢½ cup whole milk

▢½ cup vegetable oil

▢1 cup sour cream

▢½ cup sweet white wine I used a Riesling

GLAZE INGREDIENTS

▢½ cup salted butter

▢¼ cup sweet white wine

▢1 cup granulated sugar

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.
2. In a medium mixing bowl, beat together all of the cake ingredients.
3. Beat mixture until fully combined.
4. Pour batter into prepared bundt pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.
6. In a small saucepan, heat butter wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.
7. Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
8. Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.
9. Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.
10. Cut and serve cake.

NUTRITIONAL INFO:

Calories: 518kcal | Carbohydrates: 70g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 464mg | Potassium: 107mg | Fiber: 1g | Sugar: 52g | Vitamin A: 472IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 1mg

 

The Best Almond Cake is an easy one layer cake. It has a dense crumb and a crunchy toasted almond topping. This is rustic simplicity at it’s best. Perfect for Easter, Mother’s Day or just because!

WHY THIS IS THE BEST ITALIAN CAKE

• Easy and quick to prepare!
• Simple ingredients ~ made without almond paste.
• Rustic appearance ~ this is a one layer cake that has a toasted almond top and needs no fussy decorating.
• Texture ~ the almond cake has a dense and soft crumb with the best sweet and crunchy almond topping.
• Perfect with a cup of coffee or tea!

TIPS FOR SUCCESS

• Butter the baking pan and lightly dust with flour, which will help to make removing the cake from the springform pan easy.
• Eggs yolks and egg whites separate best when they are cold.
• Save one of the egg whites for the toasted almond topping.
• Use the toothpick test to tell when the almond cake has finished baking; when just a few moist crumbs remain on the toothpick the cake is done.

PREP TIME: 15 minutes

BAKE TIME: 45 minutes

TOTAL TIME: 1 hour

INGREDIENTS:

Almond Cake 

• 1 ¼ cups all-purpose flour (156g)
• ¼ cup almond flour (28g) (I like Bob’s Red Mill)
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, melted and cooled (113g)
• 1 large egg
• 4 large egg yolks (save at least one white for the topping)
• 1 cup granulated sugar (200g)
• 1 teaspoon pure vanilla extract

Almond topping

• 1 ½ cups sliced blanched almonds
• 1 large egg white
• 3 tablespoons granulated sugar
• confectioners’ sugar (optional for dusting over finished cake)

INSTRUCTIONS:

1. Preheat oven to 325°F.
2. Lightly butter 9 inch spring form pan and dust with flour and tap out any excess.
3. In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and ground cinnamon (1 teaspoon). Set aside.
4. Melt the unsalted butter (½ cup/113g) and set aside to cool.
5. In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 4 or 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
6. With the mixer on low, add the flour mixture; mixing until well combined. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) followed by the melted butter. The batter will be quite thick and a bit sticky.
7. Adjust your mixer to medium speed and beat for 30 more seconds.
8. Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula.
9. Make the topping: Place the sliced almonds in a bowl. Lightly beat the one egg white in a small bowl until foamy and light.
10. Pour half of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white.
11. Sprinkle the granulated sugar (3 tablespoons) over the almond and egg white mixture and toss to coat.
12. Spread the almond mixture evenly over the surface of your cake batter.
13. Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
14. Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack.
15. Once cool dust with confectioners’ sugar, if desired.

Notes:

To serve: remove cake from the bottom of the spring form pan with an offset spatula and transfer to a serving plate or cake stand.

Wrap any left over cake and store at room temperature for 2-3 days.

Nutritional Info:

YIELD: 12 SERVING SIZE: 1

Amount Per Serving: CALORIES: 389TOTAL FAT: 21gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 13gCHOLESTEROL: 129mgSODIUM: 197mgCARBOHYDRATES: 44gFIBER: 3gSUGAR: 31gPROTEIN: 9g

 

 

This is the best carrot cake recipe I’ve ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger.

This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious.

Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it’s creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

PREP Time: 20 min

COOK TIME: 45 min

TOTAL TIME:  1hrs 5min

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

INGREDIENTS:

FOR CARROT CAKE

• 2 cups (260 grams) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups (295 ml) canola or other vegetable oil
• 1 cup (200 grams) granulated sugar
• 1 cup (190 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
• 1 cup (100 grams) coarsely chopped pecans
• 1/2 cup (65 grams) raisins

FOR CREAMY FROSTING

• 8 ounces (225 grams) cream cheese, at room temperature
• 1 ¼ cups (140 grams) powdered sugar
• 1/3 cup (80 ml) cold heavy whipping cream
• 1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS:

MAKE THE BATTER

1. Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
2. Heat the oven to 350 degrees Fahrenheit (176C).
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs, one at a time, whisking after each one.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots, nuts, and raisins.

BAKE CAKE

1. Divide the cake batter between the prepared cake pans.
2. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
3. Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely.
4. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

TO FINISH

1. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
2. Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
3. Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
4. When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
5. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Frosting Substitute — Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.

How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.

Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. Bake time may be slightly longer.

NUTRITION PER SERVING:

Serving Size 1 slice (1 of 16) / Calories 535 / Total Fat 33.4g / Saturated Fat 6.9g / Cholesterol 69.3mg / Sodium 315.9mg / Carbohydrate 56.4g / Dietary Fiber 2.4g / Total Sugars 40.5g / Protein 5.6g

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. Top with a delicate pineapple-vanilla glaze to take it even further.

Deliciously moist and dense pineapple pound cake is dressed with a sweet pineapple vanilla glaze. This supple pineapple cake has the perfect crumb and is great for breakfast, dessert, or as a snack.

Why this recipe works

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. The texture of a good pound cake should be dense, moist, soft and tender – and that’s exactly what you’ll get with this recipe! Top with a delicate pineapple-vanilla glaze to take it even further.

Pound cakes are often made in bundt pans, after all, almost any kind of cake can be made in a bundt pan. Baking this pineapple quick bread in a bundt pan will yield an overall prettier presentation compared to a basic loaf. Let’s get started!

 

Prep Time: 20mins

Cook Time: 1hr 15mins

Total Time: 1hr 35mins

 Servings: 10 servings

Equipment

• Stand mixer or hand mixer
• Mixing bowls
• 9 inch bundt pan
• Whisk
• Wire cooling rack

INGREDIENTS:

Cake

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted Cream Cheese softened
• 1/2 cup shortening
• 2 3/4 cups granulated sugar
• 4 eggs at room temperature*
• 1/2 cup buttermilk at room temperature*
• 1 cup crushed pineapple 1 – 8 ounce can drained, juices reserved
• 1 teaspoon vanilla extract

Glaze

4 Tablespoons cream cheese

2 cups powdered sugar

1/2 teaspoon vanilla extract

1/4 cup reserved pineapple juice

INSTRUCTIONS:

1. Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick baking spray (the kind with flour) and set aside.
2. *We recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
3. In a medium-sized bowl, combine the flour and the baking powder. Set aside.
4. Cream together cream cheese, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
5. Add eggs one at a time, beating on high speed for 30 seconds after each addition.
6. Do not overbeat the eggs, this can cause the cake to be crumbly.
7. Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
8. Add in the pineapple and vanilla extract and beat just until the pineapple is evenly distributed.
9. Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 30 minutes, then turn out onto a wire rack to cool completely.
10. Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.

Notes:

• Be sure to measure your flour using the scoop and sweep method. You never want to pack flour into a measuring cup. If you add too much flour, you’ll end up with a dry, crumbly cake.
• The moisture comes from the buttermilk and the pineapple. Drain the pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Because this cake is so dense and moist, it takes at least 75 minutes to cook. Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
• Shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.
• Be sure the eggs and buttermilk are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
• I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
• For removing the cake from the pan: Uneven baking temperatures in ovens can cause the cake to rise on one side more. If your cake is uneven, you can cut a thin layer off the bottom of the cake so it sits properly when turned out of the bundt pan. Uneven distribution of weight can cause pressure points which in turn can cause crumbling on the bottom in the areas that aren’t supported by an equal weight of cake.

NUTRITIONAL INFO:

Serving: 1slice | Calories: 767cal | Carbohydrates: 113g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 43mg | Potassium: 167mg | Fiber: 1g | Sugar: 83g | Vitamin A: 764IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

Kahlua Trifle Cake is rich, indulgent, and oh-so-delicious! You will go to chocolate heaven after eating just one spoonful.

Chocolate Kahlua Trifle Cake is a chocolate and Kahlua lover’s dream dessert. The maker of the dessert will love how easy it is to put together. I made this cake in different ways with the Kahlua to see how it worked best for flavor and not being too wet. Poking holes into the cake and pouring in the Kahlua, then refrigerating it. I also drizzled it onto the cake crumbles. They were just too soggy, so I put the Kahlua into the pudding and it came out just right! Give it a try and let us know how you like it!

COOKING TIPS:

If you want to make this non-alcoholic, just omit the 1 cup of Kahlua in the pudding to an extra cup of milk instead.

A regular large bowl or punch bowl works if you do not have a stemmed trifle dish. Trifle bowls are tall, so if you use a regular bowl, you may want to divide the layers into thirds, instead of half ingredient layers.

No Heath Toffee Bits? You can use Heath bars and just crumble them up.

Store covered in the refrigerator for 3-4 days. (It usually doesn’t last that long)

PREP TIME: 15mins

COOK TIME: 30mins

TOTAL TIME: 45mins

SERVINGS: 8

INGREDIENTS:

• 1 box chocolate cake mix

• 1 cup Kahlua

• 2 (3 oz) boxes of chocolate pudding

• 16 oz whipped cream

• 1 package Heath Toffee Bits

INSTRUCTIONS:

1. Prepare and bake cake in a 9×13″ pan, according to box instructions.

2. Allow cake to completely cool, then cut it into 1″ cubes.

3. Crumble half of the cake in your trifle bowl or punch bowl.

4. Combine 2 chocolate pudding boxes (3 oz. each) with 3 cups of milk and 1 cup of Kahlua.

5. Spread half of the pudding on top of the cake crumbles.

6. Layer half of the whipped cream on top of the pudding.

7. Sprinkle with half of the Heath bars.

8. Repeat layers, with Heath crumbles on top.

9. Refrigerate at least 1 hour, serve and enjoy!