Recipes for "cake"

Place about 1/4 cup candy melts into a small microwave-safe bowl and melt in the microwave at 40 percent power for 30 seconds. Stir the candy coating and continue to heat in 30 second-intervals until the coating is just warm and completely melted.

Poke a hole halfway through doughnut holes with lollipop sticks then remove the sticks. Dip the end of the sticks into the melted coating and reinsert into doughnut holes (this holds the doughnut holes firmly on the sticks). Stick doughnut pops upright into a block of plastic foam and place into the refrigerator for 1 hour to firm up.

When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt in 30-second intervals until the coating is warm and smoothly melted.

Dip doughnut holes into the coating, covering it completely. Hold dipped pops over a bowl and sprinkle with candy sprinkles. Return decorated pops to the plastic foam block to set.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more.

Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour.

Crumble cooled cake into a large bowl.

Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes.

Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet.

Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds.

Push a lollipop stick halfway into each ball of cake mixture.

Gently dip balls into the melted chocolate to coat, then place upright in a block of styrofoam.

Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.

Enjoy!

Preheat a cake pop maker and brush with oil according to the manufacturer's instructions.

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl. Beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat in coffee until evenly incorporated.

Spoon about 1 tablespoon batter into each reservoir of the prepared cake pop maker to fill.

Bake until a toothpick inserted into centers comes out clean, about 4 minutes. Remove cake pops. Cool completely.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.

Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

Line a baking sheet with parchment paper.

Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.

Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.

While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.

Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.

Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.

Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.

Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.

Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.

Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.

Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.

Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.

Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.

Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.

Freeze pops at least 1 hour before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.

Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan.

Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling.

Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes.

Pour candy sprinkles into a bowl.

Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work.

Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.

Add pancakes, torn into quarters, into a food processor and pulse until fine. Transfer to a large mixing bowl, then combine with cream cheese frosting and 1 tablespoon maple syrup until consistent.

Use a cookie scoop to portion out 1 inch balls of the pancake dough. Arrange on a parchment-lined baking sheet and refrigerate for at least 30 minutes.

In a medium bowl, whisk together the powdered sugar, milk, 1 tablespoon maple syrup, and cinnamon until smooth. Add more milk if the mixture is too thick.

Dip the tip of one lollipop stick into the glaze, then insert it about halfway into the center of the ball. Carefully dip the pancake ball into the powdered sugar glaze, using a spoon to help drizzle the glaze around the sides and the bottom.

Skewer the bottom of the sticks into a styrofoam base so the cake pops stand upright as you work, allowing any excess glaze to drip off. Stick a piece of bacon onto the top.

1. Preheat the oven to 400° F. Line a 9-inch square baking pan with parchment paper.

2. On a parchment lined backing sheet, combine the pretzel crumbs, butter, and honey. Spread in and even layer. Bake until toasted, about 8 minutes.

3. Using an electric mixer, whip 1 cup of cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft peaks form.

4. Layer half the graham crackers in the bottom of the prepared pan. Layer with 1/2 of the vanilla ice cream, then spread over 1/2 of the whipped cream. Swirl the cream with 1/2 of the peach jam. Add a single layer of peach slices. Sprinkle with half of the pretzel crumbs. Add the remaining ice cream, and whipped cream. Swirl with the remaining jam, reserving 2 tablespoons. Layer with graham crackers. Wrap the cake and freeze for 4 hours or until frozen.

5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit for 5 minutes, then slice into 9 pieces. Keep the cake together.

6. Whip the remaining 1 cup of cream with 1/4 cup sugar and 1 teaspoon vanilla. Spread over the cake. Swirl with jam and peaches. Sprinkle with pretzel crumbs. Serve and enjoy immediately.

1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.

2. In a bowl, stir together the coconut oil, honey, vanilla, eggs, sour cream, and lemon zest. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the strawberry jam. Divide the batter evenly among the prepared pan. Sprinkle with coarse sugar.

3. Bake for 22-25 minutes until the tops are just set.

4. Meanwhile, toss together the strawberries, honey, and vanilla in a medium bowl. Let sit 15 minutes or up to a few hours.

5. To make the cream. Whip the cream with the sugar until soft peaks form.

6. Slice the muffin in half, add a dollop of cream, then a big spoonful of berries. Put the muffin top over the berries. Enjoy!

1. Line a 9-inch square baking pan with parchment paper.

2. Using an electric mixer, whip 1 cup of cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft peaks form.

3. Layer the graham crackers in the bottom of the prepared pan. Layer with 1/2 of the vanilla ice cream, then spread over 1/2 of the whipped cream. Swirl the cream with 1/2 of the strawberry jam. Add another layer of graham crackers, the remaining ice cream, and whipped cream. Swirl with the remaining jam, reserving 2 tablespoons. Layer with crackers. Wrap the cake and freeze 4 hours or until frozen.

4. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit 5 minutes, then slice into 9 pieces. Keep the cake together.

6. Whip the remaining 1 cup of cream with 1/4 cup sugar, and 1 teaspoon vanilla. Spread over the cake. Swirl with jam and sliced strawberries. Serve and enjoy immediately.

1. Preheat the oven to 350° F. Line a (9×9 inch) square cake pan with parchment paper.

2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the sour cream (or yogurt), eggs, maple syrup, oil, and vanilla. Mix until fully combined. Fold in the chocolate pieces.

3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.

4. Pour half the batter into the prepared pan. Sprinkle the streusel over the batter. Evenly spoon the remaining batter overtop. It's OK if it's not all covered. Bake for 45-55 minutes or until the center is just set. Remove and let cool for 30 minutes before icing.

5. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the cake and top with extra chocolate chunks (if desired). Let set for one hour, slice, and enjoy.

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. In a bowl, stir together the mashed bananas, carrots, coconut oil, honey/maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, and mix until just combined. Fold in the walnuts if using.

3. Pour the batter into the prepared pan. Bake for 50-60 minutes or until the center is just set. Remove and let cool for 30 minutes before frosting.

4. To make the frosting. In a bowl, beat the butter, cream cheese, vanilla, cinnamon, and a pinch of salt. Mix in the sugar, using it to your taste. Frost the top of the bread. Slice and enjoy!

1. In a blender or food processor, process 3 cups freeze-dried strawberries into a fine powder.

2. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

3. In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.

4. Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.

5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.

6. Frost the cake all over. Swirl the jam into the frosting, not fully mixing it in. Add the rice crispies to a blender or ziplock bag. Crush into fine crumbs, then mix in the remaining strawberry powder (about 3 tablespoons). Sprinkle the crumbs over the cake. Slice, eat and enjoy!

1. Preheat oven to 350° F.  Line a 9×13 inch baking dish with parchment paper.

2. In a large bowl, beat together the coconut oil, yogurt, eggs, honey, brown sugar, lemon zest, and vanilla. Add the flour, almond flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined. Stir in the shredded coconut.

3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.

4. To make the frosting. In a large bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla. Beat until combined.

5. Frost the cake all over. Top with shredded coconut. Slice, eat and enjoy!

1. Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9×5 inch) loaf pan.

2. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour.

3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.

4. Spoon half the batter into the prepared pan. Swirl with 1 tablespoon jam. Sprinkle over the streusel. Add the remaining batter and then swirl in the remaining 2 tablespoons jam. Sprinkle with 1 tablespoon sugar (if desired).

5. Bake for 55-60 minutes, or until the center is just set.

6. Meanwhile, make the glaze. Whisk all ingredients in a bowl until smooth and drizzly. Drizzle the glaze over the cake. Slice and enjoy!

1. Preheat oven to 350° F. Line cupcake molds with paper liners.

2. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, instant espresso powder, and salt. Mix until just combined.

3. Divide the batter evenly among the prepared pan. Bake 18-22 minutes until the tops are just set and no longer wiggly in the center. Remove and let cool.

4. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the espresso powder and beat 1 minute. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the cream until combined.

5. Frost each cupcake and decorate as desired. I love chocolate shavings or a sprinkle of espresso powder on top.

Gather all ingredients.

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

To make the cake: Stir together flour, sugar, baking soda, and salt in a large bowl.

Stir in eggs and sour cream until smooth, then fold in rhubarb.

Pour into the prepared dish and spread evenly.

To make the streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly.

Sprinkle mixture on top of cake, then dust lightly with cinnamon.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Serve and enjoy!

1. Preheat the oven to 350° F. Line a 9×9 inch cake pan with parchment paper.

2. In a bowl, whisk together the melted butter, brown sugar, pumpkin butter, pumpkin puree, eggs, and vanilla. Add the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Mix until fully combined. Beat in the hot espresso or hot water.

3. Pour the batter into the prepared pan. Bake for 25-30 minutes or until the center is set.

4. To make the frosting: Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and transfer to a mixing bowl, let cool until it's room temp.

5. Add the cream cheese, and beat with the butter until very creamy. Beat in the powdered sugar and maple until light and fluffy. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken.

6. Spread the frosting over the cooled cake. Decorate as desired. Slice and enjoy!

1. Preheat oven to 350° F. Line a 9x13 inch cake pan with parchment paper.

2. In a large bowl, beat together the melted butter, eggs, milk, yogurt, sugar, and vanilla. Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined, then slowly beat in the hot coffee until combined.

3. Pour the batter into the prepared cake pan. If desired, top with chocolate chips. Bake for 25-30 minutes until the top is just set. Remove and let cool.

4. To make the filling. Add the butter, brown sugar, and 1/4 cup water to a pot set over medium heat. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark and bubbling, about 5 minutes. Stir in the salt. Turn the heat to low. Add the mini marshmallows and stir until melted, about 5 minutes. Remove from the heat and immediately pour the filling over the cake, spreading quickly with a rubber spatula, leaving a 1/4 inch border around the edge. Chill in the freezer, 30 minutes.

5. To make the glaze. Melt the chocolate and milk together over low heat, stirring often until smooth. Gently pour the glaze evenly over the cake, spreading it just to the border. The more you spread the glaze, the more it will blend into the filling, so work quickly and resist spreading too much. It will not be perfect. Let the glaze set for at least 2 hours or overnight.

6. Spoon the melted white chocolate into a piping bag fit with a small round tip. You can also use a sandwich bag and cut the tip of one of the corners off. Draw loops on the top of the cake. Slice and enjoy! It is helpful to clean the knife after each slice. The cake will be a little messy due to the stickiness from the marshmallows! Let go of perfection here!

1. Toss the strawberries with 1/4 cup brown sugar in a bowl. Let the fruit sit for 10 minutes to release some of its juices.

2. Preheat the oven to 350°F. Butter a 10-12 inch baking dish.

3. In a bowl, whisk together the melted butter, remaining 1/2 cup brown sugar, the egg, buttermilk (or milk), and vanilla. Add the flour, baking powder, and salt.

4. Pour the batter into the prepared dish. Spoon the macerated strawberries over the top, then go back and spoon out all the juices. Add small spoonfuls of jam; do not stir. Bake for 30-40 minutes until set around the edges and jammy in the center. Let the cake sit for 5 minutes.

5. Spoon the cake into bowls, getting all the strawberry juices. Serve warm with ice cream or whipped cream.

1. Place a rack in the middle of the oven. Preheat the oven to 425°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter.

3. In a bowl, beat the cream cheese and sugar together until very smooth and creamy, about 2 minutes. Add the eggs, one at a time, until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Slowly stream in the heavy cream. Add the vanilla and salt, and beat until combined, about 30 seconds.

4. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour half the batter into the prepared pastry-lined pan. Swirl the jam into the batter. Stir the blueberries into the remaining batter, then gently pour into the pan. Fold the corners of the pastry over the cake batter.

5. Place the pan on a cookie sheet. Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool for 15 minutes, then unmold. Chill at least 2 hours to allow the center of the cake to fully set. Slice into wedges and serve at room temperature or chilled.

1. Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper.

2. In a bowl, using an electric mixer, beat together the butter, sugar, and lemon zest until light and fluffy, 3 to 5 minutes. Add the egg yolks, beating to combine. Mix in the ricotta and vanilla. Add the flour, baking powder, and salt. Beat until smooth, then stream in the milk. Mix until combined.

3. In a bowl, using an electric mixer, whisk the eggs whites until stiff peaks form, 3 to 5 minutes. Gently mix the whites into the batter until the batter is smooth with no streaks.

4. Toss the blueberries with 1 tablespoon flour. Mix the berries into the batter.

5. Scrape the batter into the prepared pan. Swirl in the blueberry jam, leaving streaks of jam throughout the batter. Bake 50-60 minutes, tenting with foil at 30 minutes. The longer you bake, the more set your cake will become. I bake mine for 55 minutes.

6. To make the glaze. In a bowl or glass measuring cup, whisk together all ingredients. The glaze will be thin. Pour the glaze over the cake. Serve warm with whipped cream or ice cream.

1. Preheat oven to 350°F.  Line a 9×9 inch baking dish with parchment paper.

2. In a bowl, mix the granulated sugar with the lemon zest, use your fingers to rub the zest into the sugar, releasing the lemon oil. Add the brown sugar, melted butter, yogurt, eggs, lemon juice, and vanilla. Then add the flour, baking powder, and salt. Mix until fully combined.

3. To make the Lemon Crunch. Mix the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar, releasing the lemon oil. Add the butter and flour.

4. Pour half the batter into the baking dish. Arrange the clumps over the batter. Add the remaining batter. Bake for 30 minutes or until the center is just set.

5. Meanwhile, make the lavender glaze. Warm the milk in a small pan set over medium heat until steaming. Remove from the heat and stir in the lavender. Cover and steep for 5 minutes. Strain the milk through a fine-mesh strainer, and discard the lavender. Stir in the vanilla, butter, and powdered sugar, adding more to your taste.

6. Spoon the lavender glaze over the cake. Let the icing set for 30 minutes. Mix 2 tablespoons of sugar with 1 teaspoon of dried lavender. Sprinkle the sugar over the cake. Slice and enjoy! Enjoy!

1. In a blender or food processor, process the freeze-dried strawberries into a fine powder. You need 1/2 cup powder for the cake.

2. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

3. In a large bowl, beat together the melted butter, yogurt, eggs, sugar, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 1/2 cup of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.

4. Pour the batter into the prepared pan. Bake for 30-35 minutes until the top is just set and no longer wiggly in the center. Remove and let cool.

5. To make the frosting: mix all ingredients in a bowl with 3-4 tablespoons of strawberry powder. Stream in additional hot milk until your desired consistency is reached, you may not use it all.

6. Pour/spread the frosting over the cake. Decorate as desired. Let set. Slice into squares and enjoy!

1. Preheat the oven to 375° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners.

2. In a bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the yogurt and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour. Swirl the jam into the batter; do not overmix.

3. To make the cinnamon sugar (optional). Combine all ingredients in a bowl.

4. Divide the batter evenly among the cups in the prepared pan, filling the cups most of the way full. Sprinkle the tops with cinnamon sugar (optional).

5. Bake 18-22 minutes for mini muffins or 28-32 minutes for regular muffins, until just set.

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan – line with parchment paper.

2. In a large bowl, stir together the butter, brown sugar, yogurt, eggs, and vanilla until combined. Stir in the grated carrots. Add the flour, baking soda, cinnamon, and salt. Mix until combined.

3. To make the cinnamon swirl. Mix the butter, brown sugar, flour, and cinnamon.

4. Spoon half the batter into the prepared bread pan. Sprinkle the cinnamon swirl over the top. Evenly spoon the remaining batter over the cinnamon. Bake for 55-60 minutes or until the center is just set. Remove the bread and let cool.

5. To make the icing. In a medium bowl, beat together the powdered sugar, cream cheese, lemon juice, and 1-3 tablespoons of water until smooth and drizzly. Spoon over the cake.

6. Mix the sugar and lemon zest. Sprinkle the lemon sugar over the cake. Let the icing set for 30 minutes. Slice and enjoy!

1. Preheat the oven to 350° F. Butter two (8-inch) round cake pans and line with parchment paper.

2. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat.

3. In a large mixing bowl, stir together the mashed bananas, brown butter, eggs, honey, and vanilla until combined. Add the flour, baking soda, baking powder, cinnamon, and salt. Mix until combined. Pour the batter into the prepared cake pans. Bake for 30 minutes until the center is just set. Remove and let cool. Then run a knife around the edges of the pan. Turn the cakes out onto a cooling rack. Cool completely before frosting.

4. To make the frosting, bring the maple syrup to a boil in a medium pot set over high heat. Boil for 5 minutes until thickened, then reduce the heat to medium-high and add the cream. Cook another 5 to 8 minutes until the mix thickens to a caramel-like sauce. Remove from the heat and whisk in the chopped chocolate, vanilla, and salt. Chill in the fridge/freezer until cold. Use an electric mixer and whip for 2-5 minutes until lighter in color and creamy.

5. Place one cake layer on a serving plate. Spread with frosting. Repeat with the remaining layer. Frost the cake sides. Top as desired with chocolate savings. Slice and enjoy!

1. To make the cupcakes. Preheat oven to 350° F. Line cupcake molds with paper liners.

2. In a large bowl, beat together the oil, eggs, milk, yogurt, sugar, and vanilla. Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined, then slowly beat in the hot coffee until combined.

3. Divide the batter evenly among the prepared cupcake molds. Bake for 25-30 minutes until the tops are just set. Remove and let cool.

4. Meanwhile, make the marshmallow. Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set the bowl over a pot filled with 2 inches of simmering water. Do not let it touch the water (use a double broiler if you have one). Whisk constantly until the sugar is dissolved and the mix is opaque, about 5 minutes. Remove from heat. Add the vanilla, and then use an electric mixer set on high to beat until stiff glossy peaks form, about 5 minutes.

5. Using a paring knife, cut a cone-shaped piece from the center of each cupcake. Fill the hole with marshmallow fluff.

6. To make the glaze. Melt the chocolate and milk together over low heat, stirring often until smooth. Dip the top of each cupcake into the chocolate, allowing any excess to drip off. Let the glaze set.

7. Spoon the melted white chocolate into a piping bag fit with a small round tip. You can also use a sandwich bag and cut the tip of one of the corners off. Draw loops on the top of each cupcake. Enjoy!

1. Preheat the oven to 400° F. Lightly butter 4 (6-ounce) ramekins. Place on a baking sheet.

2. Melt the butter, chocolate chips, and chopped dark chocolate together over low heat, stirring often until smooth.

3. In a bowl bowl, whisk the eggs and egg yolks for 1 minute until until pale yellow. Add the sugar, flour, espresso, and salt. Whisk the melted chocolate into the eggs. Add the vanilla.

4. Divide the batter between the prepared ramekins. Insert 1 chocolate square into each cake. Bake until the tops are just set, 18 to 20 minutes. Serve warm with chocolate shavings and lightly whipped cream.

1. Preheat the oven to 375° F. Butter a 9×5 inch loaf pan.

2. In a bowl, beat together the butter and honey until combined. Add the yogurt and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt.

3. To make the crunch. Mix the butter, brown sugar, flour, cinnamon, and espresso.

4. Spoon half the batter into the prepared pan. Sprinkle with a 1/3 cup of the crunch mix, reserve the remaining crunch mix for topping. Evenly spoon the remaining batter over. Sprinkle over the remaining crunch mixture.

5. Bake for 55-60 minutes or until the center is just set. Remove and let cool for 30 minutes before cutting…or eat it warm with a smear of cinnamon butter. Enjoy!

1. Preheat oven to 350° F.  Line a 9×9 inch baking dish with parchment paper.

2. In a large bowl, stir together the butter, brown sugar, apple butter, yogurt, eggs, and vanilla, until combined. Add the flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined.

3. To make the apple mix. In a bowl, combine the chopped apples, brown sugar, cinnamon, and vanilla.

4. Spread half the batter evenly into the prepared dish. Spoon over about 1/2 of the apples, then cover the apples with the remaining batter. Top with the remaining apples and any juices left in the bowl.

5. Bake for 55-60 minutes, until just set. Let cool for 10 minutes.

6. Meanwhile, make the glaze. Whisk all ingredients in a bowl, adding milk as needed to thin. Drizzle the glaze over the cake. Sprinkle with sea salt. Serve the cake warm or at room temperature. enjoyI

1. Preheat the oven to 375° F.

2. Arrange the peaches in a large baking dish. Sprinkle the brown sugar and butter over the peaches. Add the vanilla. Bake for 30 minutes, or until the sauce is bubbling up around the peaches.

3. Meanwhile, make the batter. In a bowl, stir together the melted butter, maple syrup (or honey), egg, vanilla, and milk until combined. Add the flour, baking soda, and salt, and mix until just combined.

4. Remove the peaches from the oven and pour over the batter, do not stir. Sprinkle with cinnamon sugar. Bake for 30-40 minutes, until the center is just set and the edges begin to brown.

5. Serve the cake warm or at room temp with ice cream.

Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).

Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.

Combine cake mix and pudding mix in a large bowl. Whisk in eggs, 1/2 cup rum, 1/2 cup water, and oil until smooth and well-blended. Pour cake batter over chopped nuts in the pan.

Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.

Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.

Cool cake in pan for 10 minutes before inverting onto a serving plate. Brush glaze over top and sides of warm cake, allowing glaze to soak in. Repeat until all glaze is used.

Serve and enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.

Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.

Whisk cake mix and pudding mix together in a large bowl, create a well in the center.

Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined.

Pour batter into prepared pan.

Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.

Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.

To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.

Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.

Gather the ingredients.

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

Sift flour and baking powder together; set aside.

Beat sugar and butter together in a large bowl with an electric mixer until lighter in color and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.

Mix whole milk, condensed milk, and evaporated milk together in a bowl.

Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.

Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.

When milk mixture has soaked in, spread cream on top of the cake.

Keep cake refrigerated until ready to serve. Sprinkle ground cinnamon over top of the cake before slicing. Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.

Stir sugar, flour, cocoa, baking powder, baking soda, and salt together in a large bowl.

Add eggs, milk, oil and vanilla; mix for 2 minutes on medium speed with an electric mixer.

Stir in the boiling water. The batter will be thin.

Pour evenly into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.

Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.

Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)

After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan.

Beat butter, applesauce, and eggs together in a large bowl with an electric mixer until foamy.

Add flour, brown sugar, cinnamon, vanilla, baking powder, baking soda, and salt; mix until well combined. Stir in apples.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).

Mix flour, salt, baking soda, and mace in a bowl; set aside.

Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.

Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.

Dust with confectioners' sugar before serving.

Gather all ingredients.

Combine candied cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates; pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.

When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.

Dredge brandy-soaked fruit with 1/2 cup flour.

Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl.

Stir molasses and apple juice together in a separate bowl until combined.

Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.

Add flour mixture in 4 batches, alternating with molasses mixture.

Fold in floured fruit, then turn batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.

Remove cake from the pan, and lift off the parchment paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.

Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.

Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.

Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined.

Beat in hot sugar water. Slowly beat in eggs, one at a time.

Pour batter into the prepared cake pan.

Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.

To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch cake pan.

Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add applesauce; beat well.

Stir in flour, baking soda, cinnamon, and cloves until just combined.

Fold in walnuts and raisins.

Spoon cake batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.

Serve warm. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

To make the cinnamon-sugar: Combine sugar and cinnamon in a small bowl; set aside.

To make the cake: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Stir in oil, eggs, orange juice, and vanilla until well combined.

Pour 1/2 of the batter into the prepared pan, then top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon-sugar. Repeat once more with remaining batter, apples, and cinnamon-sugar.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 to 90 minutes. Cool briefly in the pan; run a table knife around the edges to loosen. Invert carefully onto a serving plate or rack and let cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x18-inch sheet pan.

Sift flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.

Beat sugar and oil together in a large bowl with an electric mixer until smooth.

Blend in pumpkin and vanilla, then beat in eggs one at a time.

Gradually beat in flour mixture until just combined.

Stir in walnuts; spread batter into the prepared sheet pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans and line bottoms with parchment paper.

To make the chocolate cake: Stir chocolate into boiling water until melted; set aside to cool.

Beat 1 cup of softened butter with 2 cups of sugar in a large bowl with an electric mixer until lighter in color and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition.

Beat in 1 teaspoon of vanilla extract and cooled chocolate mixture until thoroughly blended.

Sift flour, baking soda, and salt into a bowl; mix into chocolate cake batter, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.

Beat egg whites in a metal or glass bowl until stiff peaks form when the beaters are lifted straight up; gently fold into chocolate cake batter, keeping as much volume as possible.

Pour batter into prepared cake pans.

Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before turning out onto wire racks to cool completely.

To make the pecan coconut frosting: Pour evaporated milk into a large saucepan. Mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of butter, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes.

Remove from heat, and mix in coconut and pecans, beating until frosting has cooled and is spreadable.

Spread frosting between each layer and on top of the cake. Enjoy!

Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.

Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.

Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)

Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.

Evenly divide batter between prepared pans and spread into an even layer using a small offset spatula. Firmly tap pans on a kitchen towel-lined counter several times to help get rid of any large bubbles in the batter.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.

Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.

To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes.

Dollop over jam, then spread into an even layer.

Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill before using it to whip the cream.

Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.

Add eggs, milk, oil, and vanilla; beat until combined.

Pour cake batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.

While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan.

Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.

To make the frosting: Combine whipping cream and confectioners' sugar in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

Split each cake layer in half horizontally using a long serrated knife.

Tear one layer into crumbs; set aside.

Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 ½ cups of frosting for piping decorations on cake; set aside.

To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.

Top with second cake layer; repeat layers of frosting and cherry topping.

Top with third cake layer and frost sides of cake.

Pat reserved cake crumbs onto sides of cake.

Spoon reserved 1 ½ cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake.

Spoon remaining cherry topping on top of cake.

Store covered in the refrigerator until ready to serve. Enjoy!

Streusel: Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt. You should get the consistency that matches the pictures above – like small pebbles.

Cheesecake Layer: Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.

Muffins: Preheat the oven to 425 degrees. Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.

Layering: Line a muffin tin with paper liners. Press 1-2 tablespoons of batter into the bottom of each muffin tin. Flatten with the back of a wet spoon. Pour a spoonful of cheesecake mixture over the top. Cover with another 1-2 tablespoons of muffin batter. Sprinkle with streusel.

Bake: Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes. Voila! Look at those beauties! You did it!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.

Mix cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until well combined. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove from the oven and set the baking dish on a wire rack.

While the cake is still very warm, poke holes all over the top with the end of a wooden spoon. Pour condensed milk over cake and let cool, 20 to 30 minutes.

Pour hot fudge topping over cooled cake and let set, 20 to 30 minutes.

Spread whipped topping over top and sprinkle with crushed toffee.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Mix yellow cake mix, pumpkin, eggs, sugar, vegetable oil, water, and cinnamon together in a large bowl; beat until well blended. Transfer to the baking dish.

Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch baking dish.

Separate 5 eggs. Beat egg whites in a large bowl. Add 1 cup sugar slowly to egg whites, beating constantly. Add yolks one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift flour over egg mixture and stir until well combined. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutess. Allow to cool completely.

Blend together sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour over cooled cake.

Beat 3 egg whites in a clean mixing bowl to soft peaks. Gradually add remaining 1 cup sugar and continue beating until stiff meringue forms. Stir in remaining 1 teaspoon vanilla.

Spread meringue frosting over cake.

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

Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl.

Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand.

Pour evenly into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.

While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.

Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.

Frost the outside of the cake with remaining frosting.

Enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.

To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.

To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.

To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool.

To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.

To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.

Chill cake in the refrigerator for at least 30 minutes before serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 9 pineapple rings for the cake. Set any remaining juice and pineapple rings aside for another use.

Melt butter in a 12-inch cast iron skillet over medium-high heat.

While butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.

Remove melted butter from the heat and sprinkle brown sugar evenly over top until all the butter is covered. Arrange 8 pineapple rings around the outer edge of the skillet and place the remaining pineapple ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring; pour cake batter on top.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 40 minutes.

Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan.

Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.

Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.

Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.

Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.

Refrigerate until chilled through and serve right from the pan. Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.

Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots, then fold in pecans.

Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy.

Stir in chopped pecans.

Frost the cooled cake. Serve and enjoy!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.

Make cake: Combine flour, sugar, baking soda, and salt in a mixing bowl. Beat in sour cream and eggs.

Melt butter in a saucepan over low heat. Stir in water and cocoa powder. Bring mixture to a boil then remove from the heat.

Allow to cool slightly, then stir cocoa mixture into the flour and egg mixture until blended. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. While the cake is baking, make icing: Combine milk, cocoa powder, and butter in a large saucepan over medium heat.

Bring to a boil, then remove from heat. Stir in confectioners' sugar and vanilla, then fold in walnuts, mixing until blended.

Spread icing over warm cake.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine chocolate cake mix, water, eggs, and oil in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Allow to cool completely on a wired rack.

Meanwhile, remove the carton paper from ice cream. Set ice cream block on its long side. Use a piece of string or dental floss to cut ice cream in half lengthwise, then place the 2 pieces side-by-side on a sheet of waxed paper.

Remove cooled cake from the baking dish and place over the ice cream slabs. Trim cake and ice cream, so the edges are flush.

Place a board or serving platter over cake. Holding onto the waxed paper and board, flip ice cream cake over. Remove the waxed paper and smooth the seam between the ice cream slabs.

Cover top with waxed paper and freeze until very firm. Decorate as desired.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Stir cherry pie filling and crushed pineapple together in a 9x13-inch pan and spread in an even layer.

Sprinkle dry cake mix evenly over pineapple and cherry mixture.

Sprinkle walnuts over cake mix; drizzle butter on top, making sure minimal dry spots remain.

Bake in the preheated oven until golden brown on top, about 35 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.

Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 28 minutes.

Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes.

Place one cake on a serving tray, forming the bunny's head.

Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie.

Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers.

Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray.

Beat 1 ½ cups sugar, cream cheese, butter, and vanilla extract together in a bowl with an electric mixer until soft and creamy; beat in eggs, one at a time, beating well after each addition.

Whisk flour, baking powder, and salt together in a bowl. Combine ¼ cup sugar and cinnamon in a separate small bowl. Stir 2 tablespoons cinnamon-sugar into flour mixture; reserve remaining cinnamon-sugar mixture.

Stir flour mixture into cream cheese mixture until batter is smooth; stir in apples. Pour batter into the prepared pan. Sprinkle batter with reserved cinnamon-sugar mixture.

Bake in the preheated oven until cake slightly pulls away from edges of the pan, about 1 ¼ hours. Cool cake completely on a wire rack before removing from the pan and slicing.

Gather all ingredients.

To make the dough: Heat milk in a small saucepan over medium heat, stirring often, until steaming and small bubbles form around the edges, about 5 minutes. Remove from heat and stir in butter until melted and fully combined, about 2 minutes. Allow mixture to cool to room temperature, about 15 minutes.

Meanwhile, stir together warm water, yeast, and 1 tablespoon of the sugar in a large bowl. Let stand until foamy, about 10 minutes.

Add cooled milk mixture, eggs, salt, nutmeg, and remaining 7 tablespoons sugar to yeast mixture, whisk until combined, about 30 seconds.

Beat flour into yeast mixture, 1 cup at a time, with an electric mixer fitted with dough hook attachment on medium speed until dough comes together, about 3 minutes.

Transfer dough onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed, 8 to 10 minutes.

Place dough in a lightly oiled large bowl; turn to coat. Cover with a damp cloth or plastic wrap; let rise in a warm place until doubled in volume, about 1 ½ hours. When risen, punch down and divide dough in half.

Return dough to a lightly floured work surface, roll out each half into a 10x16-inch rectangle, dusting work surface and rolling pin with additional flour if needed.

To make the filling: Combine brown sugar, pecans, flour, raisins, and cinnamon in a medium bowl. Pour melted butter on top and mix until crumbly.

Sprinkle filling evenly over dough, about 1 cup per cake, using your hands or a spatula to press into dough.

Starting at one of the long ends, roll each dough rectangle into a tight log.

Bring the ends of each roll together, pinching the seams together to form 2 individual oval-shaped rings. Transfer each ring, seam side down, onto a large rimmed baking sheet lined with parchment. With scissors, make cuts 1/3 of the way through the rings at 1-inch intervals.

Cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, 30 to 45 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Bake both rings in the preheated oven in the upper and lower thirds until golden brown and a toothpick inserted comes out clean, or when a thermometer inserted into the center of the dough reads 190 F, about 25 minutes, rotating sheet trays 180 degrees and top to bottom, halfway through baking to ensure even browning. Some filling might leak out during baking.

Remove cakes and carefully push 1 doll into bottom of each warm cake. Let cool slightly, about 30 minutes.

To make the glaze: Whisk confectioners' sugar and 2 tablespoons water together in a small bowl until smooth, adding another 1 tablespoon water if needed to reach desired consistency.

Spread glaze evenly over the tops of both warm cakes.

Sprinkle sanding sugar immediately over glaze if desired.

Grease a 9x13-inch baking pan.

Sift the flour, cocoa, baking powder, soda, and salt into a large mixing bowl.

In a measuring cup combine the boiling water, chocolate, and espresso. Cover and let the hot water melt the chocolate, about 10 minutes, and whisk until smooth. Check the water with your finger; it's fine if it's still a little warm, but it should no longer be hot to the touch.

In a separate bowl (or in your measuring cup, if it's large enough), combine chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine.

Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.

Spread the batter into the pan and bake for 25 to 35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.

Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes.

Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans.

The frosting should be thick, creamy, and nubbly with coconut and pecans.

Cool the frosting to room temperature and spread generously onto the cake. Serve the cake from the pan.

The cake can be made a few days ahead, but wait to top it with the coconut-pecan frosting until before serving. This cake is best served the same day it's frosted. Leftovers can be kept, covered, for 2 to 3 days at room temperature.

Grease a 9x13-inch cake pan.

In a large bowl, combine the cake mix with the pudding. Add the eggs, oil, and water. Using a whisk or an electric mixer, beat until no pockets of dry ingredients remain.

Pour the cake batter into the prepared pan and bake until a cake tester comes out of the center of the cake clean and the top is barely brown, 35 to 40 minutes.

While the cake is baking, heat the butter in the microwave just until melted, 20 to 30 seconds. In a medium bowl, stir the orange juice into the powdered sugar. Then stir in the melted butter until no lumps remain.

When the cake is done baking, remove it from the oven and poke it all over with the tines of a fork. Pour the glaze all over while the cake is still hot.

Place the cake on a wire rack and let it cool for about 15 minutes. The glaze will distribute throughout the cake and harden slightly on top. If you see small clumps of powdered sugar on top, that’s ok. They’ll eventually melt into the cake.

Slice the cake and serve warm or at room temperature. Store leftovers covered on the counter for up to 4 days or tightly wrapped in the freezer for up to 2 months.

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Set the rack in the middle of the oven.

Lightly spray the bottom of an 8-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper. Then, spray it once more, taking care to grease the parchment and sides. Set it aside.

Simply Recipes / Cambrea Gordon

In a medium saucepan, add 2 inches of water and bring it to a simmer over medium heat. In a medium heatproof bowl, add the butter and chopped chocolate, and set the bowl over the pot of simmering water. The water should not touch the bottom of the bowl. Stir until the butter and chocolate are fully melted.

Simply Recipes / Cambrea Gordon

Remove the bowl from the heat and whisk in the espresso powder. Let the chocolate mixture cool slightly, about 5 minutes.

Simply Recipes / Cambrea Gordon

Whisk in both sugars and salt until there are no visible lumps of sugar. Add the vanilla and whisk to combine.

Simply Recipes / Cambrea Gordon

Add the eggs, one a time, whisking well after each addition, about 30 seconds each. Do not add the next egg until the previous is fully incorporated. The mixture may look broken—continue whisking until smooth.

Add the cocoa powder and whisk until no dry bits remain.

Pour the batter into the prepared cake pan and use a small offset spatula or rubber spatula to evenly spread it out. Bake the cake until set, puffed, and a toothpick inserted into the middle comes out with moist crumbs, 25 to 30 minutes.

Simply Recipes / Cambrea Gordon

Set the pan on a wire rack until slightly cooled, 10 to 15 minutes. Run a small offset spatula or paring knife around the cake. Flip the cake out onto a serving platter or cake stand. Peel off and discard the parchment paper. Let the cake fully cool.

Simply Recipes / Cambrea Gordon

In a heatproof bowl, add the chocolate and a pinch of salt. You can wash, dry, and use the same bowl you used to make the cake.

In a small saucepan set over medium heat, add the heavy cream and heat until it comes to a simmer, with some vigorous bubbling around the edges and steam coming off the surface, 1 to 2 minutes. Do not let it boil.

Immediately pour the hot cream over the chocolate. Let sit for a minute, then stir until it is smooth, silky, and fluid.

Still see bits of unmelted chocolate? Did the ganache cool too much and is no longer pourable? Set the bowl over a double boiler (similar to the set up in step 2 above) to gently reheat and melt the ganache. If the ganache is still too thick after heating, add more heavy cream, 1/2 teaspoon at a time. Do not add too much, otherwise it won’t set on the cake.

Simply Recipes / Cambrea Gordon

Pour the warm ganache over the cooled cake. Don’t worry if it drips down the sides. Let the ganache set on the cake at room temperature for 30 minutes to 1 hour. You could pop it in the fridge for about 10 minutes instead.

Simply Recipes / Cambrea Gordon

For the best texture, serve the cake at room temperature. Use a hot, dry knife to cut clean slices, wiping the knife clean between each cut. Serve with whipped cream and fresh raspberries.

Store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days or up to 5 days in the refrigerator. If the cake has been topped with fresh fruit, remove the fruit before leaving it on the counter, or store the cake in the refrigerator.

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Simply Recipes / Cambrea Gordon

Place the oven rack to center position and preheat the oven to 325°F.

Generously grease a 10- x 2-inch round non-stick cake pan with butter.

Heat the brown sugar and butter in a medium saucepan on medium heat until sugar dissolves and the mixture is bubbly, several minutes. (After the sugar melts, don't stir.)

Pour the caramel mixture into the pan. Arrange pineapple slices in a single layer on top of the caramel mixture.

Whisk the flours, ground almonds, baking powder, and salt in a large mixing bowl.

In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla.

Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition.

Spread the cake batter over the pineapple and caramel so that it is smooth on top.

Bake the cake at 325°F until a toothpick or wooden skewer inserted into the center comes out mostly clean, about 1 hour.

Cool the cake in pan on a rack for 5 minutes. Turn the cake out onto a platter, after the cake has cooled for 5 minutes, and while the cake is still warm.

If some of the topping sticks to the cake pan (it often does), just scoop it out with a butter knife and patch the cake.

If you want to add candied or maraschino cherries for decoration, just put one in the center of each pineapple round.

Serve warm or at room temperature.

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Lightly grease the bottom of a 13-inch by 9-inch by 2-inch pan, but do not grease the sides (otherwise, the cake will shrink considerably).

In a small food processor or spice grinder, finely grind the pistachios into a coarse powder (avoid over-grinding, or it'll turn into nut butter).

Simply Recipes / Karishma Pradhan

In a large mixing bowl, whisk together the pistachios, flour, baking powder, salt, and ground cardamom. Set aside.

Simply Recipes / Karishma Pradhan

Add the egg yolks and 1 cup of the sugar to the bowl of a stand mixer fitted with a paddle attachment. Set the mixer on low speed until the sugar and egg yolks are combined, then increase to medium speed.

Beat the egg yolks for 3 minutes, or until thick, ribbon-like, and pale yellow, scraping down the sides of the bowl with a rubber spatula as needed.

Reduce the speed to low, then slowly pour in the milk and vanilla and almond extracts and beat until homogeneous. Turn the mixer off, then scrape the sides of the bowl as needed.

Simply Recipes / Karishma Pradhan

Set the mixer back on low speed, then slowly add the dry ingredients until just barely combined; there should still be a few specks of flour in the bowl. Turn the mixer off, transfer the mixture back to the large mixing bowl that you had the dry ingredients in, and fold gently with a spatula until no dry bits remain.

You’ll use the stand mixer bowl again to whip the egg whites.

Simply Recipes / Karishma Pradhan

Wash then thoroughly wipe the stand mixer bowl (there should be no trace of egg yolks or water), and place it back on the stand mixer.

Add the egg whites, then with the whisk attachment, set to medium speed and beat until the liquid just begins to foam.

Increase the speed to high, then slowly add the remaining sugar. Beat the egg whites to medium peaks, about 2 to 3 minutes—lift the beater and turn it upside down to test this. The peak should stand up firmly, but the tip will curl slightly. The mixture will also look slightly glossy and have tripled in volume. To avoid overwhipping, I recommend stopping the mixture every twenty seconds to check the stiffness.

Simply Recipes / Karishma Pradhan

Stir in a third of the egg white mixture into the batter until mostly combined (it’s okay to see a few small streaks of white). Then, gently fold the rest of the egg whites into the batter until just combined.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Pour the batter into the prepared cake pan. Gently tap the pan on the counter to remove any surface bubbles.

Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes back clean. Let cool completely, about 1 hour. Run a butter knife all around the outside of the cake to release it from the edges of the pan.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

In a medium mixing bowl, combine the condensed milk and evaporated milk using a whisk.

Set a small saucepan over medium heat, add the whole milk, salt, cinnamon, and cardamom. Bring to a simmer, remove from the heat, and pour slowly into the mixing bowl. Whisk the liquids until combined.

Let cool to room temperature.

Generously poke the top of the cake all over with a fork or thin skewer. Avoid poking deep enough to pierce the bottom of the cake, as this will cause the liquid to seep out of the cake.

Slowly pour half of the liquid over the cake, letting the liquid slightly seep through for 1 minute. Pour the remaining half of the liquid and let sit for 15 minutes.

Refrigerate cake for a minimum of four hours up to overnight before adding the whipped cream.

Simply Recipes / Karishma Pradhan

Just before serving, whip the cream. Place the heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Beat the cream on high speed until foamy, then add the powdered sugar and continue whipping to stiff peaks (any formed peaks should stand straight up when the whisk is lifted from the bowl).

Simply Recipes / Karishma Pradhan

Use a spatula to transfer the whipped cream to the top of the cake. Using an offset spatula or the back of a spoon, smooth out the cream as needed. Top with chopped pistachios and serve immediately.

Simply Recipes / Karishma Pradhan

The frosted cake can sit for up to 3 days in the fridge, though the whipped cream may start to deflate, and the pistachio topping can get a bit soggy. It will still be delicious, though!

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Simply Recipes / Karishma Pradhan

Make Batter: In this order, add cottage cheese, egg, flour, baking powder, and salt to a blender and blend until smooth. (I use the Beast Mini Blender – affiliate link)

Melt Butter: Heat a nonstick pan over medium-high heat for a minute or so. Add the butter until melted.

Cook Pancake: Pour pancake batter into the pan (I do enjoy one mega, buttery, super large pancake so I do this all in one, hence the single serve).

Flip and Finish: Cook until bubbles form on top, about 1-2 minutes. Check underneath to ensure it’s nice and golden, then flip and finish for 1-2 minutes longer.

Serve: Serve with butter and maple syrup, or whatever toppings you like!

Prep: Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!)

Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.

Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.

Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)

Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth. It should be structured enough for piping, but if it’s not, just pop it in the fridge for a moment to solidify.

Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)

Fry your scallion pancake in the oil until golden on both sides. Remove from the pan and set aside. (I use a nonstick pan for this.)

In the same pan, add a handful of spinach to wilt it down. When it’s softened, scoot it towards the center of the pan so the scallion pancake will catch all of it when you put it back down.

Add the eggs; fry until the whites have started to set. Use a spatula to break the yolks and spread gently. Before the eggs are fully cooked, squish the scallion pancake on top of the eggs so it sticks to them as they finish cooking.

Remove from heat, fill with toppings of choice (cheese, avocado, sauces, chili crisp is a good move). Roll it up and slice it in half and GO TO TOWN! These are amazing.

Make Pancake Batter: Blend the eggs and milk until doubled in size, about 30 seconds. Add flour, melted butter, sugar, and salt; blend for another 15-20 seconds until combined.

Pour and Pan Tilt: Preheat a nonstick or well seasoned cast iron pan over medium heat. Pour about 1/4 cup of pancake batter into the pan with one hand, and immediately tilt the pan with the other hand to spread the batter even wider. This will give you a signature thin lacy edge on your pancake.

Cook: Let it sit for about 1 minute or until the pancake is golden brown; use a spatula to pull the edges up and flip the pancake. Cook for another 15-30 seconds on the back side. You can cook to your desired level of doneness; I prefer golden brown on the front side and pale on the back side.

Serve: Serve them flat, folded, or rolled, topped with whatever you like: maple syrup, whipped cream, fruit, jams, etc. I like to fold them and serve with lingonberry jam and yogurt!

Prep: Preheat the oven to 350 degrees. Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.

Cake Batter: Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.

Streusel: Mix ingredients for the streusel until you get a texture that looks like pebbles (sometimes I use my hands to mix it all together).

Bake: Spread batter into a greased 9-inch round baking pan (see FAQs). Sprinkle with streusel. Bake for 30 minutes until the center is just set. Top with honey butter if you’re extra (you are).

Preheat the oven to 350 degrees.

Whisk all the cake ingredients into a batter, using the coffee to thin it out (it’s a pretty thick batter, even with the coffee). Generously grease four 8-ounce ramekins with cooking spray. Divide batter between the ramekins and spread into the dishes so it covers the bottom.

Bake for 15-20 minutes. Remove the cakes gently from the ramekins and allow to cool for at least 20 minutes before adding frosting.

In a small saucepan, bring the milk, sugar, and butter to a boil. After 15-20 seconds of boiling, remove from heat and melt in chocolate chips. Whisk until smooth. Add coffee to thin slightly, whisking to get it smooth and shiny. Allow to cool for a few minutes so the frosting isn’t quite so runny (it’ll still be runny, you just don’t want it to be super hot when you spread it on the cakes).

With this recipe, you can either make one 3-layer cake or two 2-layer cakes. Layer cake, frosting, pecans, caramel, and repeat until you have your nice decadent, over-the-top cake. I just spoon a bit of frosting into the center of each cake and gradually work it out to the edge to get a waterfall effect. I chop up the pecans that go in the middle layer for a more textured crunchy bite, and then use the whole pecans in a circular pattern on top.

Eat the cake while warm (yum) or store in the fridge for a day or two (also very yum)! SO GOOD. Thank you Cafe Latte!

Shortcakes: Preheat the oven to 400 degrees. Mix flour, brown sugar, baking powder, pumpkin pie spice, and salt together. Grate the cold butter into the flour and gently stir to coat the specs of butter in the flour. Be careful to not fully incorporate the butter. The goal is to still see specs of cold butter in the dough once the biscuits are ready for baking. Whisk together the milk and pumpkin and gently stir it into the flour mixture. Turn dough out onto a clean counter. The dough will look a bit messy, but do your best to bring it together by patting it down and folding it over about 7 times. Do not overwork the dough. Flatten the dough to a ¾ to 1-inch thick layer. Use a 2 ½-inch biscuit cutter or the opening of a glass to cut out 7 or 8 rounds. Bake for 18-20 minutes until golden brown.

Apples: Heat the butter in a large saucepan over medium heat. Add in the apples, brown sugar, cinnamon, and nutmeg and stir until the apples are coated. Add in the water, and cook the apples for about 10 minutes until soft. Combine the cornstarch with a couple teaspoons of water to make a slurry. Add to the apple mixture, and bring to a boil, stirring until the mixture thickens. Take off the heat (you want these to cool down a bit before you layer them onto the stacks so they don’t melt all the whipped cream).

Maple Whipped Cream: Using a hand mixer, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Slowly beat in the maple and cinnamon. Fold the cream cheese mixture into the whipped cream.

Assemble: Slice the biscuits in half. Add a layer of apples and maple whipped cream and place the other half of the biscuit on top. Top with more apples and whipped cream. Drizzle with the extra sauce from the apples.

Preheat oven to 325 degrees. Mix or whisk ingredients in order given, stirring until just combined. Fold in your apples.

Pour batter into a buttered 9×13 pan (alternatively, you can line with parchment paper).

Combine last 3 ingredients to make a topping and sprinkle / spread it evenly over the batter.

Bake for 45 minutes. Test with a toothpick if needed. Serve with honey butter or whipped cream if you want. APPLE CAKE IS THE BEST!

Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.

Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.

Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.

Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

Preheat oven to 350°F. Butter and line an 8 1/2x4 1/2-inch loaf pan with parchment paper, creating a sling.

You can also use a 9x5-inch loaf pan. If you do, the baking time will be shorter, about 40-50 minutes.

In a large bowl with an electric hand mixer or in the bowl of a stand mixer, beat sugar, butter, and vanilla extract on medium high speed until light and fluffy, about 8 minutes. Scrape down the bowl. Beat for another 30 seconds.

Add eggs one at a time, waiting until each egg is fully incorporated and scraping down the bowl before adding the next egg.

With the mixer on low speed add in the flour and mix just until a batter is formed, but you still see some streaks of flour. Use a spatula to finish folding the dough together. It should be thick.

Scoop the batter into the prepared loaf pan and smooth the top. To loosen any air bubbles trapped in the thick batter, drag a table knife through the pan, then smooth the top again.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove the cake from the oven. Run a thin knife around the edges while still warm, then cool for 15 minutes in the pan before unmolding. Allow to cool completely on a wire rack.

Whisk together the melted butter, sugar, and extract. Add the milk 1 tablespoon at a time until the glaze is a smooth, pourable consistency.

Pour the glaze over cooled cake. The cake can be served immediately, or you can wait for the glaze to dry, then cover with plastic wrap and store on the counter for up to 5 days. The cake can also be tightly in plastic and frozen for up to three months.

Adjust the oven rack to the center of the oven. Lightly spray a 13x9-inch cake pan with nonstick cooking spray. Set it aside.

In a medium bowl, whisk the sugar, flour, baking soda, salt, and espresso, making sure to break any clumps, and set aside.

In a medium saucepan set over low heat, combine the milk, chocolate, and cocoa powder. Stir constantly until the chocolate melts and the mixture looks like a rich chocolate sauce. Remove from heat and let cool slightly.

Then, whisk in the oil, eggs, and vanilla. Do not worry if it looks a little bit curdled at first—the oil will try to separate from the batter, but the eggs will emulsify and make it smooth. Continue whisking until it looks smooth.

Use a rubber spatula to scrape the mixture onto the dry ingredients and combine well.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Scrape the batter into the prepared cake pan. Gently tap the pan on your kitchen counter a few times to get rid of some air bubbles.

Bake the cake for about 30 minutes, rotating the pan halfway through to ensure even baking. Insert a toothpick in the middle to check for doneness—the cake is ready when it comes out with a few crumbs stuck to it, but no wet batter. Place the cake pan on a wire rack to cool.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the cake bakes, make the tres leches mixture. In a small saucepan set over low heat, combine the sweetened condensed milk, heavy cream, evaporated milk, cocoa powder, and cinnamon. Whisk vigorously until the cocoa powder and cinnamon are fully dissolved, and the mixture is heated through. It will be frothy. Set it aside to cool.

Simply Recipes / Mark Beahm

Poke the cake all over with a toothpick or a fork. It’s okay if the cake is still warm. Slowly pour the warm milk mixture evenly over the cake. Don’t worry if it looks like it is too much milk—it isn’t—the cake will quickly absorb all of it. Tightly cover the cake pan with plastic wrap and refrigerate it for at least an hour. You want the cake to be cold so that the whipped cream doesn’t melt off when you frost it.

Simply Recipes / Mark Beahm

Fill a medium pot with about 2 inches of water. Set it over medium-high heat to bring the water to a gentle boil. Lower the heat to a simmer and set a medium heat-proof bowl on top of the pot. Make sure the boiling water is not touching the bottom of the bowl. This is called a double boiler.

Add the chopped chocolate and 1/3 cup heavy cream. Gently stir until the chocolate is fully melted. Set it aside to cool to room temperature.

Milk chocolate will give you a sweeter, lighter cream that balances out the deep chocolate flavors of the cake. If you want even more chocolate flavor, opt for bittersweet.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a medium bowl, whisk the remaining heavy cream until soft peaks start forming, being careful not to over-whip it. You can do this by hand with a whisk or with an electric handheld mixer. Then, gently whisk in the cooled melted chocolate until fully incorporated.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Use the back of a spoon or an offset spatula to spread the chocolate whipped cream over the chilled tres leches cake. Create small peaks and swirls, if you’d like.

Garnish with your favorite berry, if you’d like—strawberries, raspberries, and maraschino cherries balance out the chocolate very nicely. I like to use the berries as a guide to indicate where to cut the portions.

Another way to decorate the cake: Use a vegetable peeler to make chocolate curls. Simply run the blade over a bar of your favorite chocolate over a plate. Sprinkle them on the cake.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Keep the cake chilled in the fridge until ready to serve.

This cake tastes even better the day after you make it—the milk mixture would have had a chance to really soak through the cake. Leftovers (though there normally isn’t any) can be refrigerated for up to 3 days tightly covered with plastic wrap. It’s not suitable for freezing as it will turn rubbery, and the whipped cream will collapse.

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Simply Recipes / Mark Beahm

Preheat the oven. Brush the inside of a 9x13x3-inch cake pan with a thin layer of the melted butter.

Place 1/2 cup of the granulated sugar into an oven-safe container and let the sugar warm in the oven as it’s heating up. Warm sugar helps give the egg yolks more volume when you whip them.

Using a hand or stand mixer, whip the egg yolks, the warmed sugar, and the vanilla extract together on medium-high speed until the egg yolks have doubled in volume and are a very pale yellow color. This should take about 5 minutes. Set the bowl aside.

In a separate, very clean bowl with clean beaters, whip together the egg whites and the salt on medium-high speed until the whites are foamy.

Once the whites look foamy, gradually add the remaining 1/4 cup plus 1 tablespoon of sugar to the egg whites. Continue whipping until the whites are stiff and glossy, about 4 1/2 minutes. The whites should stand up with a peak that folds over just slightly when the beaters are pulled from their surface.

Working quickly to prevent the eggs from deflating, sift half of the cake flour into the bowl with the yolks. Use a wide rubber spatula to gently fold the flour into the yolks. Once the flour has been incorporated, fold in half of the egg whites gently so as not to deflate the eggs. Repeat again with the remaining flour and whites.

Fill the prepared cake pan with the cake batter and use an offset spatula to spread the batter evenly into the pan. Gently tap the pan against the countertop a couple of times to release any air bubbles that may be trapped in the batter.

Bake until the top is golden brown and springs back quickly when pressed with your fingertip, about 15 minutes. Allow the cake to cool completely in the pan, or turn it out onto a deep, rimmed serving platter.

In a large pitcher or bowl, combine the 3 milks, the brandy (if using), and the vanilla extract. Whisk together until combined.

Once the cake has cooled, use a toothpick or the tines of a fork to poke small holes all over the cake. Pour the milk mixture over the cake, covering it entirely. Don’t worry if it seems to be a lot; the cake will soak up virtually all of the milk as it sits.

Cover the cake with plastic wrap and refrigerate for 3 hours or up to 24 hours.

In a large mixing bowl, whip the heavy cream with an electric hand mixer on medium-high speed. Once the beaters begin to leave ribbons in the cream, stop the mixer and then add the vanilla extract and the powdered sugar.

Increase the speed to high, and whip until the cream is thick and holds its shape when the beaters are removed, roughly 5 to 7 minutes.

Spread the whipped cream in an even layer over the top of the cake using an offset spatula. Sprinkle with a liberal dusting of ground cinnamon.

Refrigerate the cake up to three hours until ready to serve. Cut into 12 squares. Enjoy up to 3 days after preparation—keep it refrigerated.

Prepare a 9x13-inch cake pan by greasing it with cooking spray and placing a cut piece of parchment paper at the base to prevent sticking.

In a small bowl, mix the shredded coconut and chopped pecans together. Spread the mixture evenly on the bottom of the prepared cake pan.

Simply Recipes / Molly Allen

In a mixing bowl with a hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, whip the softened cream cheese until broken up and smooth. Mix in the melted butter and vanilla extract. Gradually mix in the powdered sugar until smooth and creamy. Set the mixture aside.

Simply Recipes / Molly Allen

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix until the mixture is free of any large clumps.

Mix in the eggs and oil, and then mix in the milk and vanilla extract until just combined. Stir in the hot water.

Simply Recipes / Molly Allen

Simply Recipes / Molly Allen

Pour the cake batter into the prepared cake pan over the coconut-pecan mixture. Using a spoon, scoop dollops of the cream cheese mixture over the cake batter. Use the end of the spoon or a butter knife to gently swirl the cream cheese mixture through the batter, if desired. It’s best to keep the cream cheese mixture away from the sides of the pan to avoid bubbling out while baking.

Sprinkle evenly with chocolate chips.

Simply Recipes / Molly Allen

Simply Recipes / Molly Allen

Bake the cake until the chocolate cake is fully cooked, 40 to 50 minutes. A toothpick inserted into the chocolate cake edges should come out clean. The cream cheese pockets should be set (not liquidy) but still jiggly. Note that a toothpick inserted in the cream cheese center will not come out clean, as the cake is meant to be gooey.

Remove the cake from the oven and allow it to cool for 1 to 2 hours. Serve slightly warm or wait until it has fully cooled.

Store any leftover cake in an airtight container in the fridge for up to 4 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Molly Allen

Spray a 9x13-inch baking pan with nonstick cooking spray.

In a large bowl, prepare the cake mix according to the package directions using the egg whites, milk, oil, melted butter, vanilla, and almond extract.

Scrape the batter into the prepared pan. Bake according to the package directions for a 9x13-inch cake and until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Cool in the pan on a wire rack until room temperature, about 1 hour.

Simply Recipes / Mihaela Kozaric Sebrek

While the cake is cooling, hull and slice half of the strawberries. Add the cut strawberries to a medium bowl along with half of the blueberries, half of the blackberries, and half of the raspberries. Add the granulated sugar and toss until combined and the berries begin to look glossy. Transfer to the refrigerator and macerate until juicy, at least 15 minutes and up to 1 1/2 hours.

Trim and cut the remaining strawberries as desired for decorating the cake.

Simply Recipes / Mihaela Kozaric Sebrek

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), whip the softened cream cheese on medium speed until smooth, scraping down the sides of the bowl as needed, about 30 seconds.

Add the cold mascarpone, powdered sugar, vanilla, almond extract, and salt and beat on medium-low speed until smooth and just combined, 15 to 30 seconds. With the mixer still running on medium-low speed, stream in the cold heavy cream. Scrape down the bowl.

Increase the speed to medium-high and whip to stiff peaks, about 1 minute. Keep the chantilly cream chilled in the refrigerator until ready to use.

Simply Recipes / Mihaela Kozaric Sebrek

Arrange the macerated berries and their juices over the cooled cake in an even layer. Give the chantilly cream a good stir, then scrape the cream over the berries. Use the back of a spoon or an offset spatula to smooth and swoop the frosting as desired. Arrange the remaining fresh berries over the top.

Refrigerate the assembled cake for at least 2 hours and up to overnight to allow the layers to meld together and the whole cake to chill. Use a sharp knife to cut the cake when serving, wiping between cuts for clean slices.

Leftover cake can be stored in the pan tightly wrapped with plastic wrap or in an airtight container in the refrigerator for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Place the oven rack in the center. Butter and flour three 9-inch round cake pans.

In a large bowl, vigorously whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg (optional).

In a separate bowl, whisk the canola oil, sugar, and eggs together until combined. Stir the pineapple, bananas, vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).

Using a wooden spoon or spatula, fold the wet ingredients into the dry ingredients until just combined (do not over-mix).

Pour the batter into the three prepared cake pans, taking care to divide evenly. Bake for 20 to 25 minutes, or until a toothpick or skewer inserted in the center comes out clean.

Cool the cakes in the pans on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Cool completely on wire racks before frosting.

Beat the softened butter and cream cheese in a large bowl with an electric mixer. With the mixer on low speed, add the powdered sugar in small amounts until all is incorporated, then add the Cointreau and vanilla and beat until the frosting is light and fluffy.

Note: Do not add the powdered sugar while the mixer is set on high speed, or you will create a snowy mess of sugar all over your kitchen. (Please do not ask me how I know this.)

Place one layer, top down, on a large plate or cake stand (this creates a smooth surface on the top and results in a more level cake). Spread frosting evenly over the first layer, then repeat with the second and third layers, then frost the sides.

Sprinkle the top completely with the remaining cup of chopped pecans (toasted or un-toasted). Alternatively, press the chopped pecans onto the sides of the cake and leave the top simply frosted.

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Preheat the oven to 350°F. Butter or spray a 9x13-inch pan and line the bottom with parchment paper. If you plan to turn the cake out instead of serving it from the pan, lining it with parchment will ensure the cake releases from the pan easily.

In a large mixing bowl. whisk together the flour, sugar, baking powder, baking soda, and kosher salt.

Mix the softened butter into the dry mixture with a hand mixer on low speed until the butter is completely combined and the mixture has a sandy texture.

In a medium-sized bowl or 4-cup measuring cup, whisk together the milk, oil, eggs, and vanilla until the ingredients are thoroughly combined and homogeneous.

Pour the wet ingredients into the flour and butter mixture and beat with the hand mixer until just a few streaks of flour remain. Finish mixing the batter with a silicone spatula.

Pour the batter into the prepared pan.

Bake the cake for 25 to 30 minutes until the top of the cake springs back to the touch and a toothpick inserted into the center comes out clean.

Remove from the oven and cool completely on a rack before turning out and/or frosting and decorating.

Did you enjoy this recipe? Let us know with a rating and review!

Grease an 8-inch square pan.

In a medium bowl, add the cocoa powder and whisk in the hot coffee or boiling water until the cocoa powder has dissolved completely.

Add the granulated sugar, brown sugar, oil, vinegar, and vanilla extract to the cocoa mixture and whisk until combined. The oil likely won’t fully incorporate and will float on top. That's OK.

In another large mixing bowl, whisk together the flour, baking soda, and salt.

Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until fully combined and there are no pockets of dry flour.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until the cake has domed and a toothpick inserted into the center of the cake comes out clean.

Let the cake cool to room temperature in the pan set on a wire rack, 45 minutes to an hour.

When the cake has cooled, prepare the chocolate glaze. In a medium bowl, whisk the powdered sugar, cocoa powder, and salt.

Pour in the vanilla extract and 1 tablespoon of cooled coffee or water. Combine with a whisk, adding more coffee or water 1 teaspoon at a time until it reaches your desired thickness. It should be thick but pourable, similar to chocolate ganache or hot fudge sauce.

Pour the chocolate glaze over the cooled cake and spread it in an even layer with an offset spatula or a butter knife.

Serve immediately, or let the glaze set.

Store the cake, covered tightly, at room temperature for up to 4 days. For longer storage, freeze the cake for up to 3 months. To freeze, wrap the cooled, unglazed cake in one layer of plastic wrap and one layer of aluminum foil. Thaw the cake, still wrapped, in the fridge overnight.

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Grease 2 (8-inch) round cake pans with butter. Line the pans with parchment paper and grease the parchment. Dust the bottom and sides of the pans with flour and tap out the excess.

Simply Recipes / Mark Beahm

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Simply Recipes / Mark Beahm

In the bowl of a food processor, add the sugar, lemon zest, and dried lavender. Process the sugar mixture until the lavender is finely ground and the zest and lavender are distributed throughout the sugar, 1-3 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter, vegetable oil, and lemon-lavender sugar on medium-high speed until very pale and fluffy, about 4 minutes. The mixture will have doubled or nearly tripled in volume.

Simply Recipes / Mark Beahm

Add the eggs, one at a time, beating until fully combined after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula. Stir in the vanilla extract.

Simply Recipes / Mark Beahm

Add one half of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in the milk and lemon juice and continue mixing on low speed until combined.

Add the rest of the flour mixture and mix on low speed just until incorporated. It’s okay if there are a few lumps, you don’t want to overmix the batter. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. The edges of the cake will have begun to pull away from the sides of the pan, and the center of the cake should spring back when gently poked with your finger.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.

Simply Recipes / Mark Beahm

To make the frosting: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth and satiny, about 2 minutes.

Simply Recipes / Mark Beahm

Add the powdered sugar, half of the milk, and the lemon extract and continue beating on medium speed until light and fluffy, about 2 minutes. If the frosting is too thick, add more milk, 1 tablespoon at a time, until it reaches the desired consistency.

Simply Recipes / Mark Beahm

Place one of the cake layers right-side-up on a large plate or a 10-inch cardboard cake round. Use an offset spatula or a butter knife to spread a thick layer of frosting, 1/2 to 1 cup, evenly over the layer. Top with the remaining cake layer, placed up-side-down, so the top of the cake is smooth and flat. Check that the cake layers are centered and that the top of the cake is level. Gently adjust accordingly.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Spread a generous amount of frosting over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the frosting into a thin, even layer. You should be able to see the cake through the frosting.

This thin layer of frosting is called the crumb coat and helps catch any loose crumbs on the outside of the cake so that the final layer of frosting doesn't have any pesky cake crumbs caught in it.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place the cake in the refrigerator for 20 minutes for the frosting to set. Cover the bowl of frosting.

Remove the cake from the refrigerator. Stir the frosting a few times to smooth it out again.

Spread a generous amount of frosting over the top and sides of the cake as before, this time leaving a thicker layer of frosting. Use the offset spatula, a large spoon, or the back of a butter knife to smooth the sides.

The cake will keep for up to 4 days in a cake saver on the counter. Cake slices can be saved on a plate covered with plastic wrap for up to 4 days.

When storing leftover cake with slices missing, I like to cover the exposed cake layers with a piece of plastic wrap or parchment paper to prevent them from drying out.

Did you love the recipe? Let us know with a rating and review!

Simply Recipes / Mark Beahm

Lightly butter the bottom of three 6-inch cake pans and place a round of parchment on the bottom. If you don’t have three pans, you will have to bake the layers in multiple rounds.

Simply Recipes / Cambrea Gordon

In a large bowl, whisk together the flour, baking powder, and salt, and set it aside.

In a mixing bowl with a spout, whisk together the eggs, egg white, and vanilla. Set it aside.

In a stand mixing bowl fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, add the room temperature butter and sugar. Mix on medium speed for 4 to 5 minutes until it looks white in color and fluffy.

Simply Recipes / Cambrea Gordon

With the mixer running on low, slowly stream in the whisked eggs and vanilla. Scrape down the bowl with a rubber spatula and mix one more time to ensure everything is well combined.

Simply Recipes / Cambrea Gordon

Add a third of the dry ingredients to the mixing bowl and mix on low speed to combine. Then slowly stream in half of the buttermilk. Continue alternating dry and wet ingredients, ending on dry, until everything is combined.

Simply Recipes / Cambrea Gordon

Fold the sprinkles into the batter with a rubber spatula until just distributed to not overmix the batter.

Simply Recipes / Cambrea Gordon

Evenly distribute the batter, about 2 cups (315g), into each of the prepared pans. Use a small offset spatula to evenly smooth the top of the batter to fill the pan.

Simply Recipes / Cambrea Gordon

Bake the cakes for 25 to 26 minutes until the tops spring back when touched, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Allow each pan to cool on a wire rack for 5 minutes, then turn over each pan and remove the cake. They should fall right out with no resistance. Let the cake layers cool completely on a wire rack.

Simply Recipes / Cambrea Gordon

In a stand mixing bowl fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth, about 2 minutes.

Add the powdered sugar. Mix on low speed until combined, then increase the speed to medium-high and continue mixing until white and fluffy, 3 to 4 minutes.

Add the milk and vanilla and mix on low speed until combined. Then increase the speed to medium and mix again until fluffy, about 30 seconds.

Set aside about 2 1/2 cups of the frosting in a medium bowl and cover with plastic wrap. This frosting will be used for decorating the unicorn cake.

Simply Recipes / Cambrea Gordon

Place one cake layer right side up on a large plate or cardboard cake round at least 2 inches larger than the cake. Use an offset spatula or butter knife to spread about 1/2 cup of the frosting evenly over the layer.

Add the next layer and spread another layer of frosting, about 1/2 cup.

Place the last cake layer up-side-down, so the top of the cake is smooth and flat. Make sure that the cake layers are centered, and the top of the cake is level.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Spread a thin layer of frosting, about 1/2 to 2/3 cup over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the frosting into a thin, even layer. You should be able to see the cake through the frosting.

This thin layer of frosting is called the crumb coat and helps catch any loose crumbs on the outside of the cake so that the final layer of frosting doesn't have any crumbs caught in it.

Simply Recipes / Cambrea Gordon

Place the cake, uncovered, in the freezer or fridge for 10 to 15 minutes until the frosting is set.

Spread a generous amount of frosting (about 2 cups) over the top and sides of the cake, this time leaving a thicker layer of frosting. Use the offset spatula or the back of a butter knife to smooth the sides.

Simply Recipes / Cambrea Gordon

Keep 1 sugar cone whole. Use a serrated knife to gently cut the other 2 sugar cones roughly in half horizontally to shorten the cones to about 2 1/2 inches—the pointed ends will be the ears.

Place the two cone ears and the full cone horn in a plastic bag or box. Spray the cones generously with the gold spray. Turn them with your hands as needed and continue spraying until they are completely coated. Set them aside on a paper towel standing up to dry.

Simply Recipes / Cambrea Gordon

In a small bowl, add about 1 tablespoon of the buttercream. Add in 3 to 4 drops of black food coloring and stir to combine. This will be for the eyes. Set the bowl aside and cover with plastic wrap to keep from drying out.

In 5 small bowls, add about 1/2 cup of buttercream to each bowl (from the 2 1/2 cups you reserved for decorating).

Add a very small drop of yellow, pink, green, blue, and purple to each bowl and stir to combine.

Simply Recipes / Cambrea Gordon

In a small 12-inch piping bag fitted with a small round tip, add the black colored buttercream and set it aside.

In a large 2-inch piping bag, cut the tip and fit it with a large star piping tip.

Grab 5 (18-inch) disposable piping bags. Fill each bag with one of the colored bowls of buttercream. Use the dull edge of a butter knife or plastic scraper to scrape the buttercream down towards the tips of the bags to remove any excess air and flatten it in the bag.

Simply Recipes / Cambrea Gordon

Cut about 1/2 inch off the tip of each bag with the colored frosting. Stack the piping bags on top of each other and then place them inside the large piping bag. Twist the top of the bag and then gently squeeze to push the buttercream down to the tip.

Simply Recipes / Cambrea Gordon

Gently stick the large ice cream cone into the center of the top of the cake to secure it. Then place the two small cones on either side of the horn.

Simply Recipes / Cambrea Gordon

Use the colored piping bags to pipe various sized rosettes and dollops on the top of the cake, on both sides of the cones, and in between the cones to fill in any empty space.

Then working down the backside of the cake, pipe more rosettes and dollops of buttercream over the entire back, moving slightly towards one side to make it look like the mane of the unicorn is flowing around the side.

Finally, turn the cake around and pipe a few more on the top edge of the cake down 1 inch of the front.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

After the mane is finished, use the piping bag filled with black buttercream to create two half-moon lines about one inch apart in the very center of the cake underneath the tip of the buttercream mane.

Pipe six lines on top of each moon for the eyelashes.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Once the cake is assembled and decorated, it’s best to store it in the fridge until you are ready to eat it.

I recommend pulling the whole cake out a few hours before cutting and serving to allow the cake to come back to room temperature which makes it easier to cut.

Did you love the recipe? Give us some stars below!

Simply Recipes / Cambrea Gordon

Grease a 9x13-inch cake pan generously with butter or baking spray.

To make the cake, heat the coffee and butter in a medium saucepan over medium heat just until the butter melts. Take the pan off the heat.

Pour the coffee and butter mixture into a large mixing bowl. Add the cocoa powder and whisk until completely smooth; the mixture will thicken slightly.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the brown sugar, eggs, and vanilla extract to the cocoa mixture and whisk until fully combined.

Add the flour, baking powder, baking soda, and salt. Use the whisk to gently stir the batter until combined. The batter will be thick, like hot fudge sauce.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Let the cake cool to room temperature in the pan set on a wire rack.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a large mixing bowl with a hand mixer, beat the butter, powdered sugar, cocoa powder, and salt until fully combined and smooth. To prevent a cloud of sugar and cocoa, start on low speed and then increase to medium speed. It may seem powdery at first, but after a minute or two, it will come together.

Add the melted chocolate and continue mixing until the chocolate is fully incorporated, pausing to scrape the bottom and sides of the bowl as needed. Pour in the milk and vanilla extract and beat to combine, about 30 seconds. The frosting should be fairly thick, but you can thin it with more milk if needed, adding 1 tablespoon at a time.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Use an offset spatula or the back of a spoon to spread the frosting over the top of the cake.

Store the cake, covered tightly, for up to 3 days at room temperature or in the fridge.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Spray a 9x13-inch cake pan with nonstick cooking spray.

In a large bowl, combine the cake mix, coffee, eggs, and oil. Beat the cake batter according to the package directions and set aside.

Simply Recipes / Mark Beahm

In a second large bowl, combine the ricotta, eggs, sugar, and vanilla extract. Beat with a hand mixer on low speed until the mixture is homogeneous, about 1 minute. Scrape the sides of the bowl and ensure everything is fully mixed.

Simply Recipes / Mark Beahm

Scrape the cake batter into the bottom of the prepared cake pan in an even layer. Spoon the ricotta mixture over the chocolate cake batter, starting at the edges and working your way to the middle. Use an offset spatula to spread the ricotta filling into an even layer, fully covering the cake batter.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the cake until the chocolate cake layer has risen to the top of the cake and a knife inserted into the center comes out clean, 45 to 60 minutes. The ricotta mixture may stick to the knife slightly but shouldn’t be wet. Cover the cake with foil in the last 15 minutes of baking if you notice the edges overbrowning.

Place the cake on a cooling rack and cool until the pan is no longer warm, 1 1/2 to 2 hours.

Simply Recipes / Mark Beahm

In a clean large bowl, whip the cold heavy cream on medium speed to stiff peaks, about 2 to 3 minutes, and set aside.

Pour the pudding mix into a medium bowl and whisk to remove any clumps. Pour in the cold milk and whisk until smooth and thick, about 2 minutes.

Fold half of the whipped cream into the pudding mixture. Once the first half has been incorporated, fold in the remaining whipped cream. The mixture should be completely homogeneous and fluffy.

Simply Recipes / Mark Beahm

Spread the chocolate topping evenly over the cooled cake. Cover in plastic wrap and refrigerate until fully chilled, at least 5 hours or overnight.

Once the cake is thoroughly chilled, cut into squares and serve. Store leftovers covered in the refrigerator for up to 5 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Into a large bowl, sift together the cake flour, cocoa powder, and cornstarch three times. Set the dry ingredients aside.

Line the half-sheet pan with parchment paper, then sprinkle the sugar onto the paper in an even layer.

Place the pan in the oven. Set the oven to 400°F. You’ll have the sugar in the oven while it preheats and remove it from the oven when it is warm to the touch, in step 4.

While the sugar is warming, use a stand mixer fitted with the whisk attachment to lightly beat the eggs, at low speed, until they look foamy with small bubbles, for 30 to 45 seconds.

By now, the sugar should be warm to the touch. Remove the pan from the oven, hold the parchment paper by the sides and, while the mixer is still running, sprinkle the warm sugar into the eggs, followed by the salt.

Once all of the sugar has been added to the eggs, increase the mixer’s speed to medium-high. Whip the mixture, until lemon-yellow and very thick, about 8 minutes.

While the eggs are whipping, lightly spray the cooled half-sheet jelly roll pan with baking spray (be sure to not spray the sides). Line the bottom of the sheet pan with the sheet of parchment paper you used to hold the sugar (or a new one).

Once the eggs have finished whipping, remove the bowl from the stand mixer and sift the dry ingredients into the mixer bowl with the eggs.

Use a large rubber spatula, to gently fold the flour into the eggs. To fold in the eggs use the rubber spatula to scrape around the sides of the bowl, in toward the center of the bowl to encapsulate the flour in the eggs. You want to lift the egg mixture over the flour. Continue doing this gently, to avoid deflating the eggs too much, until no streaks of flour remain.

When most of the flour has been folded in, add the melted butter and the vanilla. The mixture will go from voluminous to deflated but will still look thick and glossy after you’ve folded in the flour and butter.

Pour the batter into the prepared sheet pan. Use an offset spatula to evenly spread and level out the batter in the pan. Give the pan three or four gentle taps against the countertop to expel any large bubbles. Bake the cake for 10 to 12 minutes. The cake will have doubled in size and will feel spongy when you press gently on the center.

Lightly dust a clean tea towel by sifting the cocoa powder over it.

Once the cake has finished baking, remove the pan from the oven. Use a knife to separate the cake from the sides of the pan and immediately flip the cake onto the cocoa-dusted towel. Holding the pan from a low position will minimize cocoa spraying everywhere when you flip the cake out.

Quickly, but carefully, it is still hot, starting with the short edge, roll the cake into a tube shape. You don't need to remove the parchment paper. Allow the cake to cool in this shape on a cooling rack for 45 minutes.

Toward the end of the cooling time, prepare the stabilized whipped cream. In a 1-cup microwave-safe bowl, combine the cold water and powdered gelatin.

Heat the mixture in the microwave for 15-20 seconds on high. Once the mixture bubbles, remove it from the microwave and allow it to cool, but not firm up. The mixture will be runny and the gelatin will have dissolved.

Pour the heavy cream into a mixing bowl. Use an electric hand mixer fitted with the whisk attachment. Set it to medium speed for 2 minutes or until the beater leaves behind ribbons in the cream.

Reduce the mixer’s speed to low and drizzle the gelatin in slowly. Once all of the gelatin has been added, add in the powdered sugar and vanilla. Stop the mixer and scrape down the bowl.

Begin mixing again, this time on medium-high for another 3 to 4 minutes, or until the whipped cream holds stiff peaks when the beaters are removed from it, the cream should stand straight up.

If the cake is not yet cool to the touch, store the cream in a covered container in the fridge until you’re ready to fill the cake.

Once the cake has cooled and is no longer warm to the touch, carefully unroll it and remove the parchment paper.

Spread a 1/8 to 1/4-inch layer of the whipped cream onto the cake, leaving a 1-inch margin on one of the short ends. Beginning on the cream-covered short end, tightly roll the cake back into a tube. Use the towel to roll the tube tightly toward the other end.

Wrap the tube snugly in plastic film. Twist the ends of the wrapping to create a tight cylindrical shape. Refrigerate the chocolate swiss roll for at least 2 hours to allow it to set.

An hour before you plan to serve the Swiss roll, prepare the chocolate ganache. To make the ganache add the heavy cream to a 1-quart microwave-safe bowl. Place in the microwave for 1 minute 30 seconds, or until it begins to steam. You can also do this in a pot on the stove. You just want it to warm through, not boil.

Add the chocolate chips and vanilla to the bowl and shimmy the bowl slightly so that all of the chips are covered by the cream. Allow the chocolate to sit in the cream for 3 to 4 minutes.

Whisk the cream and chocolate together until smooth. If chunks remain, heat the ganache in the microwave for 20 seconds, before whisking again. Allow the ganache to cool at room temperature for 12 to 15 minutes and firm up slightly.

Remove the swiss roll from the fridge and remove the plastic covering. Place the roll on a cooling rack set over a sheet pan.

Pour the ganache over the top of the roll and use an offset spatula or the back of a spoon to cover the roll evenly in the chocolate. If you want to double the ganache, to use up all of the ganache, scoop up the excess from the pan underneath and repeat the pouring steps.

Transfer the cake to a platter and refrigerate it until the ganache feels slightly tacky to the touch, or 20 minutes.

Slice and serve. Store leftovers covered in the fridge and enjoy within 2 days.

Preheat the oven to 350°F.

In the bowl of a stand mixer fitted with a paddle attachment, place the flour, sugar, baking powder, and salt. Turn the mixer on the lowest speed, stir to combine, 5 to 10 seconds.

Cut the butter into 1/2 inch cubes and sprinkle over the dry ingredients. Turn the mixer onto medium-low speed and mix, until the butter has broken down into the dry ingredients and you can’t see any more butter lumps, just moist crumbs, 1 1/2 minutes to 2 minutes.

Into a large measuring cup or a medium bowl, add the milk, vegetable oil, egg whites, vanilla, and almond extract. Whisk to combine.

Add most of the wet ingredients into the mixer, reserving about 1/2 cup of liquid.

Mix on medium slow speed, about 1 minute. Scrape down the sides and bottom of the bowl. Add the remaining wet ingredients and mix for an additional 30 seconds. Again, scrape down the sides and bottom of the bowl. Mix for an additional 15 seconds to make sure everything is incorporated and well blended.

Spray a 9 x 13 x 2-inch pan with cooking spray. You can also line the pan with parchment paper for easier removal.

Pour the batter into the prepared pan and tap the pan firmly on the counter or table a couple of times to settle the batter and pop any air bubbles that may have formed.

Bake in the oven, until the top is golden brown, the edges are pulling away from the pan slightly, and a toothpick comes out clean with inserted in the center, 30 to 35 minutes.

Let the cake cool completely on a wire cooling rack until room temperature before attempting to frost it, about 2 hours depending on the temperature of your kitchen.

The frosting used in the photos is Whipped Cream Cheese Frosting.

Position the rack in the center.

Grease two 6-inch round cake pans with cooking spray, dust with flour, and tap out the excess.

Line the bottoms with parchment paper or rounds of wax paper.

Simply Recipes / Mark Beahm

In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until the cocoa powder is well distributed and the mixture is an even light brown color.

Simply Recipes / Mark Beahm

Add the hot coffee or water, oil, vinegar, and vanilla to the bowl, and whisk together gently until no lumps remain. You may see some bubbles in the bowl that look like lumps, but they are the baking soda reacting with the hot liquid to create carbon dioxide. The batter will seem a bit thin. Do not overbeat.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Divide the batter between the prepared pans. Bake on the middle rack until a toothpick inserted in the center of a cake comes out clean and the cakes spring back lightly when pressed gently in the middle with your fingertip.

For two 6-inch round pans, this will take about 30 minutes; for cupcakes, 20 minutes.

Remove the pans from the oven and let them sit on a rack for 5 minutes to cool. Then gently run a knife along the sides and turn the cakes from the pans onto the rack. Peel off the waxed paper or parchment, and cool completely.

The cakes can be baked up to 2 days ahead, wrapped well in plastic wrap, and kept at room temperature.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

As the cakes cool, make the Chocolate Buttercream Frosting.

If using another frosting, you’ll need 2 cups to frost two (6-inch) round layers.

Simply Recipes / Mark Beahm

On the plate or platter you’ll be serving the cake on, lay 4 strips of parchment or waxed paper down to create a square that’s about the size of the cake. These will help keep buttercream off the plate when you serve it. Lay a cake layer in the center, flat side down.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

With an offset metal spatula or a butter knife, spread a blob of frosting (about 1/2 cup or a quarter of the frosting) across the cake layer and all the way to the edges. Don’t worry if it’s messy.

Lay the second cake over the frosting so it’s flat side down.

Put another 1/2 cup of frosting in the center and spread it out to the edges of the top using the metal spatula. Just worry about getting it spread out—you’ll make it pretty later.

Simply Recipes / Mark Beahm

Gather blobs of frosting on the spatula and smear on the sides until they are all coated. Then go back and smooth them out with the spatula.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Now you can go back and smooth the top so it’s pretty. Keep some ridges to make attractive swirls.

Gently pull the strips of paper out from under the frosted cake.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

If you want to make your cake look like the Matilda cake, pat 8 maraschino cherries dry with paper towels and keep the stems on.

Arrange on the bottom of the cake, gently pressing the stems into the sides so they stay in place.

Simply Recipes / Mark Beahm

Slice and share. Keep the frosted cake at cool room temperature for up to 1 day before serving. If it’s hot, refrigerate the cake. It’s best enjoyed within 2 days.

Did you love the recipe? Leave us stars below!

Simply Recipes / Mark Beahm

Lightly butter the bottom of six 8-inch cake pans and place an 8-inch round of parchment on the bottom.

If you don’t have 6 cake pans, you’ll have to bake the layers in multiple rounds.

Cambrea Gordon / Simply Recipes

In a large bowl, whisk together the flour, salt, and baking powder. Set aside.

Cambrea Gordon / Simply Recipes

In a mixing bowl with a spout, whisk together the eggs, egg whites, and vanilla. Set aside.

Add the room temperature butter and sugar to another mixing bowl. Mix on medium speed with the paddle attachment for 9 to 10 minutes until it looks white in color and fluffy.

Cambrea Gordon / Simply Recipes

With the mixer running on low, stream in the whisked eggs and vanilla. Turn off the mixer, scrape down the bowl with a rubber spatula. Mix one more time on low to ensure everything is well combined.

Cambrea Gordon / Simply Recipes

Add a third of the dry ingredients to the mixing bowl and mix on low speed to combine. Then slowly stream in half of the buttermilk. Continue alternating dry and wet ingredients, ending on dry, until everything is combined.

Scrape down the sides and bottom of the bowl well to make sure everything is incorporated then mix it one more time to make sure it’s well combined.

Cambrea Gordon / Simply Recipes

Cambrea Gordon / Simply Recipes

Evenly distribute the batter, about 1 1/2 cups (280g), into 6 medium sized bowls.

Add one gel color to each bowl and use a spoon to mix the color into the batter. You will have yellow, blue, green, purple, orange, and red batters.

Cambrea Gordon / Simply Recipes

Pour each bowl of colored batter into their own prepared cake pan. If you are baking in multiple batches, you can leave the other batter bowls uncovered on the counter until you are ready to bake them.

Use a small offset spatula to spread the batter around to evenly fill each pan. Bake three pans at a time for 17 minutes until the tops spring back when touched and the cake starts to pull away from the sides of the pans.

Cambrea Gordon / Simply Recipes

Allow each pan to cool on a wire rack for 5 minutes, then turn over each pan and remove the layers. They should fall right out with no problem. Let the layers cool completely on a wire rack.

Repeat until all 6 cake layers are baked and cooled.

Cambrea Gordon / Simply Recipes

In a stand mixing bowl fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth, about 2 minutes.

Add the powdered sugar. Mix on low speed until combined, then increase the speed to medium-high and continue mixing until white and fluffy, about 3 to 4 minutes.

Add the milk and vanilla. Mix on low speed until combined, then increase the speed to medium and mix again until fluffy, about 30 seconds.

Cambrea Gordon / Simply Recipes

Place the purple cake layer right side up on a large plate or cardboard cake round at least 2 inches larger than the cake. Use an offset spatula or butter knife to spread about 1/2 cup of the frosting evenly over the layer.

Add the blue layer and spread another layer of frosting (about 1/2 cup). Continue this same pattern with the green, yellow, and orange layer.

Top the last red cake layer up-side-down, so the top of the cake is smooth and flat. Make sure that the cake layers are centered, and the top of the cake is level.

Cambrea Gordon / Simply Recipes

Cambrea Gordon / Simply Recipes

Spread about 1 cup of frosting over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the frosting into a thin, even layer. You should be able to see the cake through the frosting.

This thin layer of frosting is called the crumb coat and helps catch any loose crumbs on the outside of the cake so that the final layer of frosting doesn't have any crumbs caught in it.

Cambrea Gordon / Simply Recipes

Place the cake, uncovered, in the freezer for 10 to 15 minutes or in the fridge for 20 to 30 minutes for the frosting to set.

Remove the cake from the fridge or freezer.

Spread a generous amount of frosting over the top and sides of the cake as before, this time leaving a thicker layer of frosting. Use the offset spatula or the back of a butter knife to smooth the sides. The freezer helps set the frosting quickly so that the sides and top are perfectly smooth!

Cambrea Gordon / Simply Recipes

Then hold the cake with one hand, and slightly tilt your hand and the cake so that you can gently press and drop the rainbow sprinkles along the bottom border of the cake.

Use a piping bag with a large star tip to pipe 10 to 12 rosettes of buttercream along the top edge of the cake. Sprinkle the tops of the rosettes with the rainbow sprinkles.

Cambrea Gordon / Simply Recipes

Cambrea Gordon / Simply Recipes

Let the cake chill in the freezer for 20 to 30 minutes, then use a hot sharp knife to cut perfectly clean slices.

Once the cake is assembled and decorated, it’s best to store it in the fridge until you are ready to eat it.

I recommend pulling the whole cake out a few hours before cutting and serving to allow the cake to come back to room temperature which makes it easier to cut.

Do you have extra slices that you want to store for later? One of my favorite tricks is to first place the leftover slices on a plate or baking tray and then freeze them for 10-15 minutes until solid. Then I wrap each slice twice in plastic wrap.

Did you love this recipe? Give us some stars below!

Cambrea Gordon / Simply Recipes

Preheat the oven, Place parchment paper circles in the bottoms of two 8-inch wide, 1 1/2-inch deep round cake pans; coat the pans with nonstick spray.

Place the bowl and whisk (stand mixer, hand mixer, or stand-alone bowl and whisk) you’ll use for making whipped cream in the freezer.

To a large bowl add both the granulated and brown sugars, breaking apart any large clumps of brown sugar with your fingers. Add the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.

In a separate bowl, whisk together the eggs, buttermilk, oil, and extract. Add the wet ingredients to the dry ingredients and stir to combine. Gradually whisk in the hot coffee to form a fairly loose batter.

Divide the batter between the cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Let the cakes cool for 30 minutes in the pans before turning out onto a cooling rack to cool for 30 minutes more.

Note: If you don't want to finish assembling the cake, let the cakes cool completely and wrap each cake round individually in plastic wrap, then foil and refrigerate for a few days or freeze the cakes for up to three months.

While the cakes are cooling, put the cherries and sugar in a medium saucepan over medium heat and cook, stirring occasionally, until the fruit has softened and released a lot of its juice, 15 to 20 minutes.

Strain the fruit. Reserve both the liquid and the cherries. You will use them at different stages. (You should have about 1 cup cherry juice.)

Return the cherry juice to the saucepan over medium heat and reduce until thick and syrupy, 10 to 15 minutes. You should have about 1/3 cup once it’s reduced. Stir in the Kirschwasser.

The cakes could be slightly sticky or tacky. To prevent them from sticking once sliced, place them on a square of parchment or have a large cake lifter or metal spatula nearby to help with transferring the rounds.

Cut the cakes in half horizontally so you have 4 circles. Using a pastry brush, brush the cut sides and the edges of the cakes with the cherry syrup, to prevent them from drying out. You should end up using all of the syrup, but it's okay if there's a little bit leftover. Let the liquid soak in and wait for the cakes to finish cooling, about 30 minutes.

Remove the bowl and whisk from the freezer. Using either a stand mixer, an electric hand mixer, or brute force, add the heavy cream, powdered sugar, and extract to the bowl; gradually increase the speed to medium-high and whisk until the cream holds stiff peaks, but isn’t lumpy. If using a stand mixer this comes together within a couple of minutes so don’t walk away.

If making stabilized whipped cream find instructions for that here.

Place one cake round on a plate cut-side up and top with a quarter of the whipped cream. Spread within a half inch of the edge and then scatter with a third of the cooked cherries; place another cake round on top and repeat for two more layers. Place the last cake round cut-side down on top and spread with the remaining whipped cream.

Decorate with the shaved chocolate and cherries as desired.

This cake is best eaten the day it's assembled or the following day. But you can still enjoy any leftovers for a day or two after that so nothing goes to waste.

Did you love the recipe? Give us some stars and leave a comment below!

Mix and bake the cake according to package directions. Any pan suggested on the back of the box will work, but I bake mine in a 9 x 13-inch pan.

Simply Recipes / Claudia Cash

While the cake is baking, make your frosting in a stand mixer. Transfer the frosting to another dish and keep at room temperature, but don’t worry about cleaning out the stand mixer just yet. You’ll use it in the next step to crumble the cake.

Our buttercream frosting recipe makes 4 cups—you can either cut it in half or save the leftover frosting for other uses.

Simply Recipes / Cindy Rahe

Let the cake cool completely and then cut into roughly 8 squares. Lift each cake into the bowl where you just made the frosting. Crumble the cake mixture with the stand mixer’s paddle attachment until the cake turns into small, fine, even-sized crumbs. You don’t want any big lumps of cake left.

Simply Recipes / Claudia Cash

Add frosting to cake crumbs 1/4 cup at a time. Each cake mix has a different consistency, so you may end up only using 1/2 cup to 3/4 cup of frosting. That’s okay! Just make sure your mixture holds its shape without being sticky.

Simply Recipes / Claudia Cash

Simply Recipes / Claudia Cash

Cover with plastic wrap and refrigerate the mixture for at least 2 hours up to overnight.

Line a cookie sheet with parchment paper. Scoop the mixture onto cookie sheet using a 1-inch cookie scoop. Roll each cookie scooped piece into a ball using your hands. If you want to freeze the pops for later, now is the time to do it!

To freeze balls of cake pop filling, lay them on a cookie sheet lined with parchment paper. Freeze 1 hour, then put in a freezer bag. When you’re ready to dip, take the cake pops out of the bag and lay them on a cookie sheet lined with parchment paper; thaw at room temperature until they’re cool to the touch. Then proceed to dip them as normal.

Simply Recipes / Claudia Cash

Simply Recipes / Claudia Cash

Melt a little bit of chocolate in a medium heatproof bowl (or coffee mug!) in the microwave in 30-second increments. You don’t want to add too much chocolate right now, because this chocolate will be used to essentially hold the cake pops to the stick.

If your chocolate is really thick, you can add 1/2 teaspoon of shortening at a time to the melted chocolate. Stir and melt the shortening completely. This will help thin out the chocolate if it’s too thick. You want the chocolate to have a nice drizzle to it. No need to cool the chocolate.

Simply Recipes / Claudia Cash

Dip the tip of your cake pop stick into the melted chocolate and insert it about halfway into the cake pop. Lay the cake pop onto the cookie sheet and repeat the process for all the cake pops. Freeze for 1 to 2 hours to firm them up.

Simply Recipes / Claudia Cash

Melt the rest of your chocolate, in small increments, using the method in Step 7. Be careful not to melt too much chocolate at one time, or else it will seize up. I find it’s best to work in smaller batches.

Dip the cake pop into the chocolate and use a spoon to help get the chocolate all around the cake pop. Smooth the chocolate out by twisting the pop against the spoon. To get off excess chocolate, tap the cake pop against the rim of the bowl while twisting the stick.

Simply Recipes / Claudia Cash

Insert cake pop into a stand or Styrofoam. Add any sprinkles while the chocolate is still wet.

If drizzling with chocolate, melt a little chocolate and scoop into a resealable baggie. Snip a tiny corner off and drizzle the chocolate over the cake pops!

Simply Recipes / Claudia Cash

Wait about 5 minutes for the chocolate to harden, then enjoy!

Keep your cake pops at room temperature for about 3 days, but good luck on getting them to last that long! Whenever I make them, my family is begging to eat them!

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Claudia Cash

Preheat the oven to 350°F.

Grease two 8-inch round cake pans with butter. Line the pans with parchment paper and grease the parchment. Dust the bottom and sides of the pans with flour and tap out the excess.

Simply Recipes / Cambrea Gordon

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. If you don’t have a sifter, whisk the ingredients together instead. Cake flour and cocoa powder tend to clump, and sifting helps ensure a smooth batter.

Simply Recipes / Cambrea Gordon

Measure the buttermilk in a liquid measuring cup or small bowl. Add the vinegar, vanilla extract, and red food coloring and whisk to combine.

Simply Recipes / Cambrea Gordon

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter, vegetable oil, and granulated sugar on medium-high speed until very pale and fluffy, about 4 minutes. The mixture will have doubled or nearly tripled in volume.

Simply Recipes / Cambrea Gordon

Add the eggs, one at a time, beating until fully combined after each addition. Scrape down the bottoms and sides of the bowl with a rubber spatula.

Simply Recipes / Cambrea Gordon

Add one third of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in half of the buttermilk mixture and continue mixing on low speed just until combined. Continue alternating the dry and wet ingredients, making sure to end with the dry ingredients and mixing until just combined. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake will have deepened in color to brick-red, the edges of the cake will have begun to pull away from the sides of the pan, and the cake should spring back when gently poked with your finger.

Simply Recipes / Cambrea Gordon

Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.

Simply Recipes / Cambrea Gordon

To make the frosting: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the cream cheese and butter on medium speed until smooth, about 2 minutes.

Simply Recipes / Cambrea Gordon

Add the powdered sugar and vanilla extract and continue beating on medium speed until smooth and creamy, about 2 minutes. The frosting will be much thicker than standard buttercream frosting.

If the frosting seems too soft, place it in the refrigerator for 10 minutes to stiffen. If it still seems too runny, add more powdered sugar, 1/2 cup at a time, until you reach the desired consistency.

Depending on your cake pans, the red velvet cake layers may have domed while baking. It’s not a problem if they have. Use a large serrated knife to remove the domes. Optionally, you can save the trimmings to make crumbs to sprinkle on the cake.

Place one of the cake layers right-side-up on a large plate or a 10-inch cardboard cake round. Use an offset spatula or a butter knife to spread a thick layer of frosting, 1/2 to 1 cup, evenly over the layer. Top with the remaining cake layer, placed up-side-down, so the top of the cake is smooth and flat. Check that the cake layers are centered and that the top of the cake is level. Gently adjust accordingly.

Simply Recipes / Cambrea Gordon

Spread a generous amount of frosting over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the frosting into a thin, even layer. You should be able to see the cake through the frosting.

This thin layer of frosting is called the crumb coat and helps catch any loose crumbs on the outside of the cake so that the final layer of frosting doesn't have any bright red crumbs caught in it.

Simply Recipes / Cambrea Gordon

Place the cake in the refrigerator for 30 minutes for the frosting to set. Cover and refrigerate the bowl of frosting.

Remove the cake and the bowl of frosting from the refrigerator. Stir the frosting a few times until smooth.

Spread a generous amount of frosting over the top and sides of the cake as before, this time leaving a thicker layer of frosting. Use the offset spatula or the back of a butter knife to smooth the sides.

If you have any cake trimmings, you can break them into crumbs and sprinkle them along the circumference of the top of the cake if desired.

Simply Recipes / Cambrea Gordon

Gather all ingredients.

Whisk cream, milk, cake mix, sugar, egg yolks, and vanilla together in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C).

Pour into a heat-proof container and place in the refrigerator or freezer until chilled.

Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency, about 20 to 25 minutes.

Serve or transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. Store ice cream in the freezer for at least 2 hours to ripen or overnight.

Pour warm water into a bowl; add yeast and let stand until creamy, about 10 minutes.

Combine yeast mixture, cake mix, and 3 cups of flour in a large bowl; stir well. Add remaining flour, 1/2 cup at a time, stirring well after each addition until dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Deflate dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16-inch rectangle. Spread softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

Pour melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in melted butter, then in sugar and pecan mixture, then arrange rolls snugly in the prepared pan. Cover rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.

Bake in the preheated oven until golden brown, about 20 minutes.

Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.

Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.

Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.