Adventures of Mel

Category: Cakes & Cupcakes

Whether you’re celebrating a birthday, or just want a special dessert, you’ll find loads of scrumptious cake recipes, cupcakes, and frosting recipes.

Reader favorites include pumpkin spice gooey butter cake, Olive Garden’s white chocolate raspberry cheesecake, this Minecraft grass block cake, easy pineapple cake, and this easy lemon cake.

the best cake recipes, cupcakes, and frosting recipes
  • Red White and Blue Patriotic 4th of July Cupcakes

    Red White and Blue Patriotic 4th of July Cupcakes

    Make festive red, white, and blue 4th of July cupcakes, easy to decorate for a patriotic party or celebration. Fluffy cupcakes with buttercream frosting are fun for all ages, and delicious too!

    Whether you’re hosting a July 4th celebration this Independence Day, or want to celebrate your favorite veteran, patriotic cupcakes, like my favorite red, white, and blue poke cake, are an easy way to do just that.

    4th of July cupcakes topped with buttercream frosting, patriotic sprinkles, and American flag cupcake toppers

    With red, white, and blue cupcakes, a little buttercream frosting, and maybe some sprinkles or tiny American flags, you’ve got the makings of a very easy patriotic red, white, and blue dessert your party guests will love.

    Ingredients and Substitutions Notes:

    Before you make these fourth of July cupcakes, you’ll need to gather just a few simple ingredients…

    patriotic cupcakes ingredients on white countertop
    • White Cake Mix – Box cake mix just makes the entire process easier. If you want to make homemade cupcakes, you can always make gluten-free vanilla cupcakes, though you may want to swap whole eggs for egg whites, so your cupcakes are not as yellow. Also, if you want to make gluten-free 4th of July cupcakes, use a gluten-free cake mix (and check your other ingredients, as well, to make sure everything is indeed gluten-free).
    • Egg Whites – While you can use whole eggs, using just egg whites will help ensure your cake is white and not yellow; egg whites also give a very fluffy texture to cake and cupcakes. Since we’re coloring the batter, we want to start with white cake batter if at all possible. If needed, use an egg separator to separate the yolks from the whites; and make sure eggs are room temperature.
    • Buttermilk – If you don’t have buttermilk on hand, my momma taught me this trick to make buttermilk or soured milk, and it works just fine for these cookies. You’ll need white vinegar and milk, about a tablespoon of vinegar for every cup of milk. This recipe calls for 1 cup buttermilk, so you’d need to add about 1 tablespoon of white vinegar to the milk to sour it. Step 1: To make sure you have the right amount of liquid, add the vinegar into a liquid measuring cup first. Step 2: Then add the milk to the desired level or measurement. Step 3: Stir it and let sit for 5 to 10 minutes. And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
    • Butter – I just use salted butter we make from our Guernsey cows. Now, you can sub canola oil using a 1:1 ratio; but in my experience, good ole butter makes a much better cake.
    • Red Gel Food Coloring and Blue Gel Food Coloring – The reason I recommend gel food coloring is because you’ll get a much brighter color than you will with liquid food coloring. You’ll want a bright red food coloring and a royal blue color.
    • Buttercream Frosting – You can either buy this at the store, or make it homemade. For homemade buttercream, you’ll need butter, vanilla extract, almond extract, heavy whipping cream, and powdered sugar.
    • Sprinkles and Decorations – Patriotic red, white, and blue sprinkles are always fun to add; and of course, don’t forget tiny American flag cupcake toppers.

    You’ll also need a few supplies for making July 4th cupcakes…

    How to Make 4th of July Cupcakes

    Before you begin to mix the batter for these easy 4th of July cupcakes, pre-heat your oven to 350° F, and add 4th of July cupcake liners to muffin tins. This recipe will make anywhere from 18-24 cupcakes.

    Mix the Cupcake Batter

    1. Add the cake mix, egg whites, buttermilk, and softened butter to a large bowl.
    2. Mix everything together using an electric mixer, ’til the batter is completely smooth.
    3. Divide batter into 3 small bowls (you should have about 1 1/4 cups of batter in each bowl; then add red coloring to one bowl of batter, and blue coloring to another bowl of batter, leaving one bowl with white batter.
    4. Transfer the cake batter to disposable decorator bags to make it easier to fill the cupcake liners.
    5. Squeeze equal amounts of each color of batter into the cupcake liners in each muffin cup. Tip: It’s easier if you have another person helping you squeeze the batter at the same time into the liners.
    6. Bake the cupcakes at 350° F for about 12-14 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely on a wire rack.
    steps for how to make 4th of July cupcakes, including mixing with mixer, separating batter and coloring with food coloring, piping batter into cupcake liners, and baked cupcakes

    Make Buttercream Frosting

    Again, you can buy frosting already made, or you can make it homemade.

    1. In a large mixing bowl, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
    2. Add in the powdered sugar, mixing everything together for 2-3 minutes, or ’til the frosting is smooth.
    mixer bowl with buttercream frosting for Fourth of July cupcakes

    How to Decorate Patriotic Cupcakes

    1. Using a piping bag, pipe the frosting onto the top of each cupcake. Wilton has a great tutorial on how to pipe a cupcake swirl.
    2. Add sprinkles on top of the frosting.
    3. Then if you want, stick a tiny flag topper in the top of each cupcake.
    decorated red white and blue patriotic cupcakes with buttercream frosting, patriotic sprinkles, and flag toppers

    And that’s it! You’ve got the best 4th of July cupcakes around!

    Expert Tips and Recipe FAQ’s

    Can you make these cupcakes in advance?

    While you can make the cupcakes a day in advance, I don’t recommend making the frosting ’til the day you plan to decorate the cupcakes and serve them.

    How should leftover cupcakes be stored?

    Since these cupcakes do have a buttercream frosting, you need to store them in an airtight container in the refrigerator.

    Can you freeze 4th of July cupcakes?

    Cupcakes, yes, you can freeze the cupcakes. Frosting, no, I wouldn’t freeze the frosting, because it will likely change the texture of the frosting to do so.

    How do I transport these cupcakes to the party?

    I recommend using a cupcake carrier. This is the easiest way to get these festive treats from your kitchen to any patriotic holiday celebration.

    Let’s Talk Recipe Variations

    Oh the fun you can have swapping out colors for different occasions! These cupcakes are easy to switch up for any occasion or celebration, not just Independence Day, Memorial Day, or Veterans Day. Here are a few ideas…

    • Christmas – Use red and green instead of red and blue when coloring the batter.
    • Valentine’s Day – Use red, pink, and white batter.
    • St. Patrick’s Day – Use rainbow colors. Just separate the batter into smaller amounts, and use more colors.
    • Easter – Use soft pastels, like sunshine yellow, mint green, robin egg blue, pink, etc.
    • Graduation – Use school colors!
    • Sports Teams – Use your favorite sports team’s colors!
    • Halloween – Use black, purple, green, and orange.
    • Baby Showers – Now these might be especially fun for a gender reveal party, but use pink or blue!
    • Use cream cheese frosting instead of buttercream.
    • Another fun idea… Make mini cupcakes instead of regular sized cupcakes.
    red white and blue cupcakes decorated as July 4th cupcakes with buttercream frosting, sprinkles, and American flag toppers

    More 4th of July Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Patriotic 4th of July Cupcakes

    Make festive red, white, and blue 4th of July cupcakes, easy to decorate for a patriotic party or celebration. Fun and delicious!

    • Mixer
    • Egg Separator
    • Muffin Tin
    • 4th of July Cupcake Liners
    • Decorator Bags
    • American Flag Cupcake Toppers

    Cupcakes:

    • 15.25 ounces white cake mix
    • 4 large egg whites (room temperature)
    • 1 cup buttermilk
    • 1/3 cup salted butter (softened)
    • 1/4 teaspoon red gel food coloring (*)
    • 1/4 teaspoon blue gel food coloring (*)

    Buttercream Frosting:

    • 1 cup salted butter (softened)
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 3 tablespoons heavy whipping cream
    • 4 cups powdered sugar

    Decorations:

    • 1/2 cup patriotic sprinkles (and tiny flag toppers)

    Cupcakes:

    1. Pre-heat your oven to 350° F, and add patriotic cupcake liners to muffin tins.

    2. Add the cake mix, egg whites, buttermilk, and softened butter to a large bowl.

    3. Mix everything together, 'til the batter is completely smooth.

    4. Divide the batter into 3 small bowls (you should have about 1 1/4 cups of batter in each bowl; then add red coloring to one bowl of batter, and blue coloring to another bowl of batter, leaving one bowl with white batter.

    5. Transfer the cake batter to disposable decorator bags* to make it easier to fill the cupcake liners.

    6. Squeeze equal amounts of each color of batter into the cupcake liners.*

    7. Bake the cupcakes at 350° F for about 12-14 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely on a wire rack.

    Buttercream Frosting:

    1. In a large bowl, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.

    2. Add in the powdered sugar, mixing everything together for 2-3 minutes, or 'til the frosting is smooth.

    Decorate Patriotic Cupcakes:

    1. Pipe the frosting onto the top of each cupcake.

    2. Add sprinkles on top of the frosting.

    3. Then if you want, stick a tiny flag topper in the top of each cupcake.

    *Gel Food Coloring – You may need less than 1/4 teaspoon. Start with less, and work your way up. 

    *Disposable Decorator Bags – If you don’t want to purchase decorator bags, you can always snip the corner off a gallon-size Ziploc bag, and use separate bags for both the batter and the frosting. You really don’t even need to buy cake tips… Just squeeze the frosting out the tip of the bag and swirl.

    *Tip: It’s easier if you have another person helping you squeeze the batter at the same time into the liners.

    How should leftover cupcakes be stored?
    Since these cupcakes do have buttercream frosting, you need to store them in an airtight container in the refrigerator.

    Desserts
    American
    4th of July cupcakes, Fourth of July cupcakes, July 4th cupcakes, patriotic cupcakes, red white and blue cupcakes
  • Easy Pumpkin Gooey Butter Cake

    Easy Pumpkin Gooey Butter Cake

    Whip up a delicious pumpkin gooey butter cake with just a handful of ingredients, including a cake mix and cream cheese. It has all the ooey goodness of butter cake, but with pumpkin spice!

    I spent my younger years in St. Louis, Missouri, and if you’ve ever been to St. Louis, you know that this ooey gooey butter cake recipe is a St. Louis icon, staple, whatever you want to call it. Let’s just say it was one of my favorite desserts from an early age.

    slice of pumpkin gooey butter cake topped with whipped cream on white plate with fork

    There are a lot of St. Louis foods I love; in fact, you can find the best St. Louis gooey butter cake at Soulard Market.

    However, my ooey gooey pumpkin cake is a fall/Thanksgiving twist to that favorite, iconic dessert. And man, is it ever delicious. You’re going to love it!

    Why This Recipe Works

    • There’s just something really yummy about cream cheese mixed together with butter and powdered sugar.
    • And then, of course, there’s the chewy crust and crackle-y top, probably my favorite things about gooey butter pumpkin cake.
    • It only takes a few ingredients to make this dessert.
    • And it can be made in a jiffy. Pumpkin butter cake takes less than 20 minutes mix time from start to bake time.
    pumpkin spice gooey butter cake ingredients on white marble countertop

    Ingredient Notes

    • Yellow Cake Mix – You can use just a regular yellow cake mix or a gluten-free yellow cake mix. I like to make my pumpkin spice gooey butter cake gluten-free.
    • Pumpkin Pie Spice – Store bought works, but you can also make your own pumpkin pie spice; it’s super easy to do.
    • Salted Butter – Be sure to use salted butter, so you’re not missing out on flavor.
    • Cream Cheese – I prefer to use full fat cream cheese for pumpkin ooey gooey cake, but you can substitute reduced fat or Neufchatel cream cheese, and your finished cake will still be really good.
    • Pumpkin Purée – I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender.

    How to Make Pumpkin Gooey Butter Cake

    First Make the Crust…

    1. Mix together the cake mix and pumpkin pie spice.
    2. Add the softened butter and 2 eggs, mixing everything together really well. It’ll form a stiff, somewhat crumbly batter.
    3. Spread or pat the mixture into an un-greased 9×13 baking pan.
    steps for how to make pumpkin gooey butter cake crust in stainless mixing bowl and spread in white baking dish

    Then Make the Filling…

    1. In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
    2. Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
    3. Spread the filling onto the crust as a second layer.
    steps for how to make pumpkin gooey butter cake, with mixing ingredients in stainless mixing bowl and spreading batter in white baking dish
    1. Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes; then sprinkle powdered sugar over the top.
    sliced ooey gooey pumpkin cake, topped with powdered sugar, in blue and white baking dish

    Expert Tips and Recipe FAQ’s

    Can you use winter squash instead of pumpkin?

    Yes, you absolutely can; in fact, winter squash makes a fabulous pumpkin pie. You’d just need to roast the squash and purée enough of it (in a blender) to make this pumpkin gooey butter cake recipe.

    Does it need to be refrigerated?

    Because of the cream cheese in the ooey gooey pumpkin cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days (although probably not, if your house is like mine and filled with hungry, growing boys).

    fork with bite and slice of gooey butter pumpkin cake topped with whipped cream on white plate

    More Pumpkin Recipes for You To Enjoy:

    If you love this pumpkin gooey cake, you’ll love these recipes too…

    Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

    [adthrive-in-post-video-player video-id=”c4RSfoFm” upload-date=”2021-11-03T00:00:00+00:00″ name=”Easy Pumpkin Gooey Butter Cake” description=”Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!” player-type=”default” override-embed=”default”]

    Pumpkin Gooey Butter Cake

    Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!

    • Hand Mixer
    • Mixing Bowl
    • 9×13 Baking Dish
    • Powdered Sugar Shaker

    Crust:

    • 1 yellow cake mix
    • 1 teaspoon pumpkin pie spice
    • 8 tablespoons salted butter (softened)
    • 2 large eggs

    Filling:

    • 1 large egg
    • 8 ounces cream cheese (softened)
    • 4 tablespoons salted butter (softened)
    • 1/2 cup pumpkin
    • 4 1/3 cups powdered sugar

    Crust:

    1. Mix together the cake mix and pumpkin pie spice.

    2. Add the softened butter and eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.

    3. Spread or pat the mixture into an un-greased 9" x 13" baking pan.

    Filling:

    1. In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.

    2. Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.

    3. Spread the filling onto the crust as a second layer.

    4. Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes.

    5. Then sprinkle powdered sugar over the top and serve.

    *I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender. You can also use winter squash instead of pumpkin. You just need to roast the squash and purée enough of it (in a blender) for the recipe.

    Can I make this gluten-free?

    Yes, you can. You can use a gluten-free yellow cake mix; and just be sure to check your other ingredient labels to make sure they’re all gluten-free.

    Does it need to be refrigerated?

    Because of the cream cheese in the cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days.

    cakes, Desserts
    American
    gooey butter pumpkin cake, how to make pumpkin gooey butter cake, ooey gooey pumpkin cake, pumpkin gooey butter cake, pumpkin gooey butter cake recipe, pumpkin spice gooey butter cake
  • Minecraft Cupcakes with Easy Grass Frosting

    Minecraft Cupcakes with Easy Grass Frosting

    How to make fluffy chocolate Minecraft cupcakes and decorate them with an easy buttercream grass frosting. Ideas for wrappers and toppers too!

    I’d be lying if I said I didn’t love these easy Minecraft cupcakes just as much as my boys. And not because of Minecraft, probably more so because they are so soft and fluffy!

    Minecraft cupcakes with Minecraft cupcake wrappers and Minecraft TNT cupcake topper on white marble countertop with blue burlap

    I love the green buttercream frosting too, and making grass frosting has never been easier with my handy little secret, which I’ll share with you as you read on.

    This recipe makes wonderful Minecraft birthday cupcakes or cupcakes for whatever occasion you’re celebrating. You don’t even have to have an occasion to make them; you can simply make them just because.

    While I like to make my favorite chocolate cupcake recipe with homemade buttercream frosting, you can use a cake mix to make it even easier. I am partial to homemade, though, because they bake up ultra soft and fluffy, with loads of chocolate flavor.

    If it’s a Minecraft cake you’re after, I’ve got ya covered with a few simple choices:

    I don’t know about you, but I’m ready to make this chocolate Minecraft cupcakes recipe. Let’s get baking!

    BENEFITS OF CUPCAKES OVER CAKE

    Cupcakes are just easier to make. Simply mix up the batter, pour it into cupcake cups, and bake it!

    Whereas big cakes require a little more work. Everything has to be just right, including the cook time, batter consistency, frosting, etc. Cupcakes are simply more forgiving.

    chocolate cupcake with green grass buttercream frosting, with white liner pulled away from cupcake

    If diet is a concern, it is much easier to control your portion size with cupcakes. Believe me, it is easy to pig out on a big cake, eating way more than you should.

    However, cupcakes are already portioned out of the oven. This eliminates the temptation to slice off a bigger piece of cake!

    As I said before, making cupcakes is far more forgiving than baking a large cake. Because of this, you can often be far more creative with all of the different flavors you have to choose from and try.

    INGREDIENTS YOU’LL NEED:

    FOR THE CUPCAKES:

    FOR THE FROSTING:

    FOR DECORATING:

    Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

    Minecraft birthday cupcakes wrapped in Minecraft wrappers and topped with Creeper cupcake topper

    KITCHEN TOOLS AND EQUIPMENT YOU NEED FOR CUPCAKES:

    Mixer – I prefer to use my KitchenAid stand mixer for both cupcakes and frosting.

    Egg separator – for separating the whites from the yolks.

    Cupcake batter scoop – Makes putting batter into cupcake liners so much easier and less messy.

    Cupcake liners

    Muffin tin – I love my 6-cup Wilton cupcake tins. They bake the perfect regular-sized cupcake.

    Large grass tip and pastry bag – This is my handy little secret tip for piping grass frosting… I switched to a larger tip for piping grass, and it is amazing! So much more efficient, so much quicker, and so much easier! (Also, I don’t use a coupler because I just don’t see the need.)

    We’ll talk specifically about cupcake wrappers and toppers as you keep reading.

    HOW TO MAKE MINECRAFT CUPCAKES

    Making these cupcakes is fairly simple, and decorating them is even easier. We’ll go through the entire process here.

    FIRST LET’S MAKE SOME BUTTERMILK

    We almost never buy buttermilk. We just never use it because I know I can make my own when I’m baking.

    Just add about a tablespoon of distilled white vinegar to a cup (or two) of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    making buttermilk in Pyrex measuring cup with vinegar and milk

    Before you know it, you have sour milk or buttermilk. Works like a charm!

    HOW TO BAKE THE PERFECT CUPCAKE

    Now we need to mix up our batter, and if you follow these steps to a t, you’ll come out with the softest, fluffiest cupcakes you’ve ever had.

    1. Cream (or mix) together the butter, canola oil, and sugar for a good 5 to 8 minutes.
    Butter, canola oil, and sugar in KitchenAid mixing bowl on white countertop
    1. You should have already separated your eggs at this point, so go ahead and add the egg yolks and vanilla extract in with the sugar mixture, and mix well.
    egg yolks and vanilla extract with butter and sugar mixture in KitchenAid mixing bowl
    1. In a separate mixing bowl, mix together the dry ingredients, including the cake flour, dark cocoa powder, baking soda, and salt.
    cake flour, cocoa powder, baking soda, and salt in silver mixing bowl on white marble countertop
    1. Begin by adding a small part of the dry ingredients to your creamed mixture, mixing well.
    adding dry ingredients to cupcake batter in KitchenAid mixing bowl on white marble countertop
    1. Then alternate adding buttermilk with dry ingredients, mixing after each addition, and ending with the dry ingredients.
    adding buttermilk to chocolate cupcake batter in KitchenAid mixing bowl on white marble countertop
    1. Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is blended.
    adding egg whites to chocolate cupcake batter in KitchenAid mixing bowl on white marble countertop
    1. Add cupcake liners to your muffin tins (you’ll need about 24 muffin cups), and pour or dispense the batter into each liner, filling each cup 3/4 of the way full.
    using white cupcake scoop to dispense chocolate cupcake batter into white cupcake liners in muffin tins
    1. Bake at 350° F for about 20 minutes, or until a toothpick comes out clean.
    2. Allow the cupcakes to cool in the pan for about 10 minutes; then remove to a wire rack to finish cooling before frosting.
    dark chocolate cupcakes in Wilton muffin tin

    HOW TO MAKE GREEN BUTTERCREAM FROSTING

    1. Mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
    mixing together butter, vanilla extract, almond extract, and heavy whipping cream in KitchenAid mixing bowl on white marble countertop
    1. Add in the powdered sugar, and mix everything together for 2 to 3 minutes, mixing well.
    mixing powdered sugar into buttercream frosting in KitchenAid mixing bowl on white marble countertop
    1. Using Wilton Leaf Green (or a similar coloring), add green coloring to your frosting, and mix until well blended. Be sure to follow instructions for your specific food coloring.
    green buttercream frosting in KitchenAid mixing bowl on white marble countertop

    You’ll end up with a smooth, creamy, beautifully green buttercream frosting to use for decorating your cupcakes.

    HOW TO PIPE GRASS FROSTING ONTO YOUR CUPCAKES

    1. Place the cooled cupcakes in the Minecraft liners of your choosing before decorating.
    chocolate cupcakes in Minecraft cupcake wrappers on white marble countertop
    1. Using this large grass tip (or a similar grass tip), add grass to each cupcake with your green buttercream frosting. Make sure the icing is thin enough to squeeze through the tip but not so thin it’ll just melt away. Your technique should be to squeeze thru, and pull up or away (see my technique video).
    how to pipe grass frosting onto chocolate Minecraft cupcakes
    1. When finished, plop a cupcake topper into each cupcake if you want.
    Minecraft TNT cupcake topper in Minecraft birthday cupcake

    SPEAKING OF MINECRAFT CUPCAKE WRAPPERS AND TOPPERS

    I used these cupcake wrappers and these Minecraft toppers. They are affordable and sturdy and worked really well.

    Plus my boys love them, so that right there is the real winner.

    HOW TO STORE MINECRAFT BIRTHDAY CUPCAKES

    Because of the buttercream frosting in this recipe, I recommend refrigerating these cupcakes after they have completely cooled. I think these cupcakes taste better cold anyway!

    bite out of chocolate Minecraft cupcake sitting on white cupcake liner

    EASIEST WAY TO TRANSPORT CUPCAKES

    This collapsible cupcake carrier (and cake carrier) holds 24 cupcakes, making it easy to transport your cupcakes wherever they need to go. I love that it’s collapsible, so it’s easy to store too.

    WHAT CAN YOU PUT IN THE MIDDLE OF CUPCAKES?

    • You can try piping frosting into the center of cupcakes. Use a cupcake corer to core the cupcake and pipe frosting, berry jam, or whipped cream into the center. This can be a delicious surprise to anyone who takes a bite!
    • Try layering fruit in your cupcake cups before filling them with batter. For this recipe, strawberries come to mind.
    • Add small candies to the center, like mini M&M’s or peanut butter cups.

    Get creative and have fun with it!

    MINECRAFT PARTY IDEAS AND SUPPLIES

    GET THE PRINTABLE RECIPE

    If you love this cupcake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    double image of Minecraft cupcakes recipe with top image piping grass frosting onto top of chocolate cupcake with grass cake tip, text saying Homemade Minecraft Cupcakes, and bottom image of bite out of chocolate Minecraft cupcake on white cupcake liner

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Minecraft Cupcakes with Easy Grass Frosting

    How to make fluffy chocolate Minecraft cupcakes and decorate them with an easy buttercream grass frosting. Ideas for wrappers and toppers too!

    • Wilton Recipe Right Muffin Pan, 6-cups
    • Collapsible Cupcake and Cake Carrier, 24 Cupcakes, 2 Layer, Easy to Transport
    • Miner Themed Pixel Grass Cupcake Wrappers, Set of 24
    • Pixel Cupcake Wrappers and Toppers for Minecraft Birthday Party (24 SET)
    • Wilton Leaf Green Icing Color, 1 oz.
    • Symphony Wire Tips, 3 Pcs Grass Stainless Steel Icing Piping Nozzles
    • Wilton Batter Spoons, Set of 3
    • OXO Good Grips 3-in-1 Egg Separator
    • KitchenAid 5-Qt. Artisan Design Series with Glass Bowl – Candy Apple Red

    Chocolate Cupcakes:

    • 1/2 cup unsalted butter
    • 1/2 cup canola oil
    • 1 1/2 cups pure cane sugar
    • 2 large eggs (separated)
    • 1 teaspoon vanilla extract
    • 1 1/2 cups buttermilk*
    • 2 cups cake flour*
    • 1/2 cup dark cocoa powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt

    Buttercream Frosting:

    • 1 cup salted butter (softened)
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 3 tablespoons heavy whipping cream
    • 4 cups powdered sugar
    • Wilton Leaf Green icing color
    1. Cream (or mix) together the butter, canola oil, and sugar for a good 5 to 8 minutes.
    2. You should have already separated your eggs at this point, so go ahead and add the egg yolks and vanilla extract in with the sugar mixture, and mix well.
    3. In a separate mixing bowl, mix together the dry ingredients, including the cake flour, dark cocoa powder, baking soda, and salt.
    4. Alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
    5. Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is blended.
    6. Add cupcake liners to your muffin tins (you’ll need about 24 muffin cups), and pour or dispense the batter into each liner, filling each cup 3/4 of the way full.
    7. Bake at 350° F for about 20 minutes, or until a toothpick comes out clean.
    8. Allow the cupcakes to cool in the pan for about 10 minutes; then remove to a wire rack to finish cooling before frosting.
    9. To make green buttercream frosting, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
    10. Add in the powdered sugar, and mix everything together for 2 to 3 minutes, mixing well.
    11. Using Wilton Leaf Green (or a similar coloring), add green coloring to your frosting, and mix until well blended. Be sure to follow instructions for your specific food coloring.
    12. Place the cooled cupcakes in the Minecraft liners of your choosing before decorating.
    13. Using this large grass tip (or a similar grass tip), add grass to each cupcake with your green buttercream frosting. Make sure the icing is thin enough to squeeze through the tip but not so thin it’ll just melt away. Your technique should be to squeeze thru, and pull up or away (see video above).
    14. When finished, plop a cupcake topper into each cupcake if you want.

    *To make your own buttermilk or sour milk, just add about a tablespoon of distilled white vinegar to a cup (or two) of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    *You can use a good gluten-free flour, along with xanthan gum, instead. This is my go to brand of gluten-free cake flour.

    HOW TO STORE MINECRAFT BIRTHDAY CUPCAKES

    Because of the buttercream frosting in this recipe, I recommend refrigerating these cupcakes after they have completely cooled. I think these cupcakes taste better cold anyway!

    EASIEST WAY TO TRANSPORT CUPCAKES

    This collapsible cupcake carrier (and cake carrier) holds 24 cupcakes, making it easy to transport your cupcakes wherever they need to go. I love that it’s collapsible, so it’s easy to store too.

    Cakes & Cupcakes
    American
    buttercream frosting, chocolate cupcakes, easy minecraft cupcakes, how to make minecraft cupcakes, minecraft birthday cupcakes, minecraft birthday party, minecraft cupcake ideas, minecraft cupcake toppers, minecraft cupcake wrappers, minecraft cupcakes, minecraft cupcakes recipe
  • Red White and Blue Poke Cake with Sprinkles

    Red White and Blue Poke Cake with Sprinkles

    Make a red white and blue poke cake for the 4th of July and other patriotic celebrations. This is an easy 4th of July poke cake topped with whipped cream and red white and blue sprinkles.

    I’ve loved Jello cake ever since I was a little girl. It was Mom’s go to dessert back in the day, and I remember the excitement I felt as I watched her cover it and place it in the fridge to chill for dessert.

    slice of red white and blue poke cake with whipped cream and sprinkles on white plate with fork

    Like 4th of July cupcakes, this 4th of July poke cake is made with a white cake mix. Once it’s baked, you poke a few holes and turn it into a red white and blue Jello cake by alternately pouring blue and red Jello over the tiny holes, so it soaks down into the cake.

    I like to spread whipped topping all over the top of the cake and then chill it overnight so everything really melds together to create a cold, refreshing, flavorful dessert.

    Then when it comes out of the fridge, sprinkle a few patriotic sprinkles on top, and you’ve got a beautiful 4th of July dessert.

    Another one of my favorite red, white, and blue desserts is strawberry Jello flag cake covered in whipped cream, strawberries, and blueberries.

    sliced 4th of July poke cake in blue baking dish

    Why You’ll Love This Recipe

    There are many reasons to love this red blue and white cake…

    • A patriotic poke cake is the perfect way to celebrate Independence Day with friends and family. It also works wonderfully for Memorial Day, Veterans Day, or any other type of patriotic remembrance or celebration.
    • Red white and blue Jello cake is such a refreshing dessert; there’s really no other way to describe it. And this 4th of July Jello cake is the perfect summer dessert.
    • It’s so easy to make, especially with a cake mix. Even creating the red white and blue parts of the cake is as simple as pouring liquid Jello over the cake.

    Ingredient Notes:

    • White cake mix – I also love using a French vanilla cake mix. You can also make this gluten-free with a gluten-free cake mix. Just be sure to check all your other ingredients to make sure they’re truly gluten-free.
    • Oil – I just use canola oil.
    • Blue Jello – I use Berry Blue.
    • Red Jello – I use strawberry, but you can use cherry or raspberry too.
    • Cool Whip – You can also make Dream Whip or homemade whipped cream.
    • Fourth of July Sprinkles – I used these mini star sprinkles.

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    How to Make Red White and Blue Poke Cake

    Before you get started, go ahead and pre-heat your oven to 350° F, or whatever temperature it says on your cake mix box.

    Then just follow these steps…

    1. Mix together the cake mix, water, eggs, and canola oil.
    mixing cake mix with water, eggs, and canola oil in metal KitchenAid mixing bowl
    1. Pour the cake batter into a greased 9×13 baking dish or cake pan, and bake according to the package directions on your cake mix.
    white cake batter in 9x13 baking dish on white marble countertop
    1. When the cake is fully baked, remove it from the oven, and allow it to cool for 15-20 minutes.
    white cake baked in 9x13 baking dish
    1. Meanwhile, mix half of the blue Jello mix (1.5 ounces) with 1/2 cup boiling water ’til the Jello mix dissolves. Then add 1/4 cup cold water, and mix well.
    stirring berry blue Jello in glass Pyrex measuring cup with fork
    1. Then mix half of the red Jello mix (1.5 ounces) with 1/2 cup boiling water ’til the Jello mix dissolves. Add 1/4 cup cold water, and mix well.
    stirring red strawberry Jello in funnel pitcher with fork
    1. Poke holes all over the top of the slightly cooled but still warm cake with a fork. I find that a fork works really well, but you can also use the handle of a wooden spoon or a wooden skewer if you want bigger holes.
    poking poke cake with fork in 9x13 baking dish
    1. Carefully and slowly pour the blue and red Jello mixture alternately over the entire cake. To keep the colors separate, I skip around with the red Jello, and then I fill in the rest of the cake with the blue. A funnel pitcher works great for this. Because of the random poke holes, there will always be parts of the cake that are left without color, so you’ll end up with red white and blue.
    red white and blue Jello cake with red and blue Jello soaking into cake in baking dish
    1. Allow the cake to cool completely.
    2. Then spread Cool Whip or whipped topping over the top of the entire cake.
    spreading Cool Whip whipped topping with spatula over top of patriotic poke cake in baking dish
    1. Chill the cake for at least 4 hours, or better yet overnight, before serving.
    2. Before serving, sprinkle red white and blue sprinkles all over the top of the cake, as many or as few as you want. Then slice and serve the cake. Just a note: I like to wait until after chilling to add the sprinkles, so they don’t bleed into the whipped cream and ruin the look of the cake.
    4th of July poke cake covered in whipped topping and mini star sprinkles, sliced in blue baking dish

    FAQ’s and Expert Tips

    What do you use to poke holes in a cake?

    If pouring Jello or a thinner liquid over the cake, you can just use a fork to poke holes all over the top of the cake. However, if pouring a thicker liquid like pudding over it, you might want to use something bigger, like the end of a wooden spoon handle.

    How can I make Jello poke cake from scratch?

    If you’d rather make the white cake from scratch and not a box mix, try this recipe for homemade white cake.

    Can you make this ahead of time?

    You can definitely make Jello cake ahead of time, and the whipped cream, as well. Of course, be sure to store it all in the fridge ’til you’re ready to serve it. And don’t forget to add the sprinkles when it’s ready to serve.

    How should you store Jello cake?

    Definitely keep it in and airtight container in the fridge. This will keep the cake fresh for at least 3-4 days.

    Can you freeze poke cake?

    Yes, you can. However, I would freeze the cake without the topping and sprinkles, and just add those on when it’s thawed and you’re ready to serve it.

    What to Do with Leftover Jello Mix

    I just take my leftover Jello mixes, put them together in a bowl, and make Jello according to package directions. It makes a mixed berry Jello that almost tastes like grape, and my boys love it.

    You can also use it to make a batch of Jello Jigglers, or make festive layered Jello cups.

    slice of red white and blue patriotic poke cake on white plate with fork

    How to Change Jello Cake to Fit Other Holidays

    Poke cake opens up a whole new world of possibilities for other holidays too. It’s a way to add some festive fun to your holiday dessert table, no matter what you’re celebrating.

    Here are a few ideas that will hopefully spark your imagination…

    • Valentine’s Day – Make it with red Jello and cover with pink whipped cream and Valentine sprinkles.
    • St. Patrick’s Day – Use green Jello, and sprinkle the top with edible gold confetti and shamrock-shaped sprinkles, or better yet Lucky Charms type cereal marshmallows. You can also make lime vanilla poke cupcakes or use all the rainbow colors of Jello and make a rainbow Jello cake.
    • Easter – Think pastels… Lemon, Berry Blue, Strawberry, Lime, and Grape Jello, along with Easter sprinkles, will make a beautiful Easter poke cake.
    • Halloween – Use orange and purple Jello, or use green and purple Jello, combining forces to make it fit whatever theme you’re going for. You can add Halloween sprinkles and candy corn too, and you can even color the Cool Whip to make it purple, green, or orange.
    • Christmas – Go with red and green Jello, and top it off with Christmas sprinkles galore.
    red white and blue Fourth of July poke cake with bite taken out with fork on white plate

    More 4th of July Desserts:

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Red White and Blue Poke Cake

    How to make a red white and blue poke cake for patriotic celebrations. Easy 4th of July poke cake topped with whipped cream and sprinkles.

    • Mixer
    • 9×13 Cake Pan
    • Pyrex Measuring Cups
    • Funnel pitcher
    • 1 box white cake mix* (16.25 ounce)
    • 1 cup water
    • 3 large eggs
    • 1/2 cup canola oil
    • 1/2 box blue Jello (1.5 ounces)
    • 1/2 box red Jello (1.5 ounces)
    • 1 cup boiling water (divided)
    • 1/2 cup cold water (divided)
    • 8 ounces Cool Whip
    • 1/3 cup red white and blue sprinkles
    1. Pre-heat your oven to 350° F, or whatever temperature it says on your specific cake mix box.
    2. Mix together the cake mix, water, eggs, and canola oil.

    3. Pour the cake batter into a greased 9×13 cake pan, and bake according to the package directions on your cake mix.

    4. When the cake is fully baked, remove it from the oven, and allow it to cool for 15-20 minutes.
    5. Meanwhile, mix half of the blue Jello mix (1.5 ounce) with 1/2 cup boiling water ’til the Jello mix dissolves. Then add 1/4 cup cold water, and mix well.
    6. Then mix half of the red Jello mix (1.5 ounce) with 1/2 cup boiling water ’til the Jello mix dissolves. Add 1/4 cup cold water, and mix well.
    7. Poke holes all over the top of the slightly cooled but still warm cake with a fork. I find that a fork works really well, but you can also use the handle of a wooden spoon or a wooden skewer if you want bigger holes.

    8. Carefully and slowly pour the blue and red Jello mixture alternately over the entire cake. I skip around with the red Jello, and then I fill in the rest of the cake with the blue. A funnel pitcher works great for this.

    9. Allow the cake to cool completely.
    10. Then spread Cool Whip or whipped topping over the top of the entire cake.
    11. Chill the cake for at least 4 hours, or better yet overnight, before serving.

    12. Before serving, sprinkle 4th of July sprinkles all over the top of the cake, as many or as few as you want.* Then slice and serve the cake.

    *I also love to use French Vanilla cake mix; you can also use a gluten-free cake mix. Keep in mind, ingredient amounts may differ on the water, eggs, and canola oil, depending on the brand/type of cake mix you use. Follow package instructions for your specific cake mix.

    *Just a note about the sprinkles: I like to wait until after chilling to add the sprinkles, so they don’t bleed into the whipped cream and ruin the look of the cake.

    Can you make this ahead of time?
    You can definitely make Jello cake ahead of time, and the whipped cream, as well. Of course, be sure to store it all in the fridge ’til you’re ready to serve it. And don’t forget to add the sprinkles when it’s ready to serve.

    How should you store Jello cake?
    Definitely keep it in and airtight container in the fridge. This will keep the cake fresh for at least 3-4 days.

    Can you freeze poke cake?
    Yes, you can. However, I would freeze the cake without the topping and sprinkles, and just add those on when it’s thawed and you’re ready to serve it.

    Cakes & Cupcakes
    American
    4th of July desserts, 4th of July Jello cake, 4th of July poke cake, 4th of July treats, cake recipe, how to make 4th of July cake, how to make a Jello poke cake, Jello cake, Jello recipes, patriotic poke cake, poke cake, red white and blue desserts, red white and blue Jello cake, red white and blue poke cake
  • Pineapple Sunshine Cake with Pineapple Fluff Frosting

    Pineapple Sunshine Cake with Pineapple Fluff Frosting

    The best pineapple sunshine cake from scratch. Topped with a dreamy crushed pineapple fluff frosting, this dessert recipe is sure to be a crowd pleaser!

    Pineapple cake is one simple dessert you can make in a pinch. And what I love most about this dessert is the light, angel lush, pineapple fluff frosting on top of the cake.

    slice of pineapple sunshine cake topped with pineapple fluff frosting and shredded coconut on gray plate with fork

    That whipped pudding topping really adds a refreshment factor to this very yummy dessert. Nothing about this cake is heavy or dense, but it does have the most incredible pineapple flavor.

    While you can make this pineapple sunshine cake recipe with a cake mix, I highly recommend making it from scratch with just a handful of ingredients, including crushed pineapple. Even making it homemade, it’s super easy to make.

    While I do like to add nuts to my cake batter, they are totally optional. I guess you could say the same for the shredded coconut and maraschino cherries I like to sprinkle or add on top of each slice.

    This southern pineapple cake, along with homemade carrot sheet cake, is the perfect dessert for Easter Sunday get togethers.

    A few of my other favorite easy cake recipes include strawberry Jello cake, pumpkin pear spice cake, and my grandmother’s lemon poke cake.

    pineapple cake, sliced and plated on gray plate with fork, on top of blue and white checkered tablecloth, with fresh pineapple, maraschino cherries, and cake pan behind

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my baking tips, important info for this recipe, and similar recipe ideas – and get straight to the pineapple cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    pineapple cake ingredients, including flour, sugar, baking soda, eggs, vanilla extract, crushed pineapple, walnuts, whipped cream, and vanilla pudding mix

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Stand Mixer or Hand Mixer with Large Bowl

    Whisk

    9″x13″ Cake Pan

    Wire Rack

    Cake Tester

    HOW TO MAKE PINEAPPLE SUNSHINE CAKE

    Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).

    To mix up the batter…

    1. In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda ’til well combined.
    2. Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
    3. Fold the nuts into the cake batter (optional step).
    4. Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
    steps for how to make pineapple sunshine cake in light teal colored bowl with whisk and hand mixer, folding nuts into cake batter with spatula, and spreading cake batter in 9x13 baking dish

    Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.

    Now to make the whipped pineapple frosting…

    1. Add the crushed pineapple to a large bowl. Do not drain the pineapple.
    2. Whisk the pudding mix into the crushed pineapple ’til well combined.
    3. Let the pudding mixture sit for about 2 minutes.
    4. Then gently fold the whipped topping or whipped cream into the mixture ’til smooth.
    steps for how to make pineapple fluff frosting in light teal colored bowl with gray spatula, including mixing together crushed pineapple, instant vanilla pudding mix, and whipped cream

    Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.

    easy pineapple cake in light blue cake pan with teal bowl of whipped pudding topping and spatula

    Be sure to refrigerate the cake topped with angel lush frosting for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well.

    You can make this easy pineapple cake ahead of time, preferably no longer than the day before unless you’re freezing it.

    CAN PINEAPPLE CAKE BE FROZEN?

    Yes, this cake can definitely be frozen. But I’d wait to make the frosting when you’re ready to actually serve the cake.

    Just be sure to store pineapple cake in an airtight cake pan or cover it with plastic wrap and foil for protection while in the freezer.

    southern pineapple cake in pan with fresh pineapple and maraschino cherries on wood cutting board, and slice of pineapple cake, topped with frosting and shredded coconut, on light blue plate with fork

    ALTERNATIVE INGREDIENT OPTIONS

    If you wanna really twist things up, instead of pineapple, you can use mandarin oranges, canned peaches, etc. I’d be tempted to also try making this with crushed strawberries.

    Or maybe mix it up with two different kinds of fruits. Strawberries and pineapple would be fantastic… Maybe pineapple in the cake and strawberries in the whipped pudding topping.

    Just be sure whatever fruit you choose is canned in 100% fruit juice and not in a syrup. Or if using strawberries, maybe lean toward fresh so you don’t have all the added water from frozen fruit.

    slice of easy pineapple cake, topped with toasted coconut, on gray plate with fork on blue checkered tablecloth

    CAN I MAKE IT GLUTEN-FREE?

    Now I’ll be honest. I have not tried making this cake gluten-free.

    That being said, I’d probably trial it like I have other cake recipes, and I’d make it with a good gluten-free cake flour. I might add a little bit of xanthan gum, as well, depending on if the flour already includes it.

    Of course, you also want to check other ingredients to make sure that everything is safe to consume for a gluten intolerance/allergy.

    GET THE PRINTABLE RECIPE

    If you love this moist pineapple cake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    pineapple sunshine cake recipe

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Pineapple Sunshine Cake with Pineapple Fluff Frosting

    The best pineapple sunshine cake from scratch. Topped with a dreamy crushed pineapple fluff frosting, this dessert recipe is sure to be a crowd pleaser!

    • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    • Rorence Stainless Steel Non-Slip Mixing Bowls With Pour Spout, Handle and Lid, Nesting Set of 3, Red
    • Dole Crushed Pineapple in Juice, 20 Ounce Cans (Pack of 12)
    • Nordic Ware Classic Metal 9×13 Covered Cake Pan
    • Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads – Oven Safe for Cooking, Roasting, Grilling
    • Ateco Cake Tester- 1 pack
    • 2 cups all-purpose flour
    • 2 cups cane sugar
    • 1/2 teaspoon baking soda
    • 2 large eggs (at room temperature)
    • 1 teaspoon vanilla extract
    • 1 can (20 ounces crushed pineapple (do not drain))
    • 1 cup chopped pecans*

    Pineapple Fluff Frosting:

    • 1 container (8 ounces Cool Whip*)
    • 1 small box (3.5 ounces instant vanilla pudding)
    • 1 can (20 ounces crushed pineapple (do not drain))

    Garnish, optional

    • Extra pecans or walnuts
    • Shredded coconut
    • Maraschino cherries
    • Fresh pineapple
    1. Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).
    2. In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda ’til well combined.
    3. Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
    4. Fold the nuts into the cake batter (optional step).
    5. Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
    6. Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.
    7. To make the frosting, add the crushed pineapple to a large bowl. Do not drain the pineapple.
    8. Whisk the pudding mix into the crushed pineapple ’til well combined.
    9. Let the pudding mixture sit for about 2 minutes.
    10. Then gently fold the whipped topping or whipped cream into the mixture ’til smooth.
    11. Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.
    12. Be sure to refrigerate it for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well.

    *Or you can use chopped walnuts.

    *You can use the whipped topping of your choice.

    You can make this cake ahead of time, preferably no longer than the day before unless you’re freezing it.

    CAN PINEAPPLE CAKE BE FROZEN?

    Yes, the cake can definitely be frozen. But I’d wait to make the frosting when you’re ready to actually serve the cake. Just be sure to store the cake in an airtight cake pan or cover it with plastic wrap and foil for protection while in the freezer.

    ALTERNATIVE INGREDIENT OPTIONS

    If you wanna really twist things up, instead of pineapple, you can use mandarin oranges, canned peaches, etc. I’d be tempted to also try making this with crushed strawberries. Or maybe mix it up with two different kinds of fruits. Strawberries and pineapple would be fantastic… Maybe pineapple in the cake and strawberries in the whipped pudding topping.

    Just be sure whatever fruit you choose is canned in 100% fruit juice and not in a syrup. Or if using strawberries, maybe lean toward fresh so you don’t have all the added water from frozen fruit.

    CAN I MAKE IT GLUTEN-FREE?

    Now I’ll be honest. I have not tried making this cake gluten-free. That being said, I’d probably trial it like I have other cake recipes, and I’d make it with a good gluten-free cake flour. I might add a little bit of xanthan gum, as well, depending if the flour already includes it.

    Of course, you also want to check other ingredients to make sure that everything is safe to consume for a gluten intolerance/allergy.

    Cakes & Cupcakes
    American
    cake, cake recipes, crushed pineapple cake, easy pineapple cake, how to make a pineapple cake from scratch, how to make pineapple sunshine cake, moist pineapple cake recipe, pineapple cake, pineapple cake recipe, pineapple fluff frosting, pineapple recipes, pineapple sunshine cake, pineapple sunshine cake recipe, southern pineapple cake, whipped pineapple frosting, whipped pudding topping
  • Easiest Minecraft Pig Cake Ever

    Easiest Minecraft Pig Cake Ever

    Easy, no fail, Minecraft pig cake tutorial, made with buttercream, wafer cookies, and sugar paper (no fondant). Awesome birthday party idea for kids!

    Out of all the Minecraft characters, I have to say the pig was the first one to come to mind when I started to think about different Minecraft cake ideas.

    Minecraft pig cake decorated with sugar wafer cookies, sugar paper, and pink buttercream frosting on white cake board.

    While I mulled this idea over and even experimented with cupcakes in the beginning, I knew I wanted this particular Minecraft cake to be as easy as possible.

    And let me just say that anything with fondant just isn’t that easy (at least for me). We much prefer the taste of buttercream frosting over fondant any day.

    So I came up with an idea for how to decorate this Minecraft birthday cake without any fondant and without any cake tips. It’s as simple as spreading the icing on and adding the finishing touches.

    Related Recipes: Minecraft grass block cake and actual Minecraft cake. Or make easy Minecraft cupcakes instead!

    Pink pig Minecraft cake on white cake board

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cake decorating tips, important info for this recipe, and similar recipe ideas – and get straight to the easy Minecraft cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    SHOP KITCHEN TOOLS TO MAKE A MINECRAFT PIG CAKE:

    • Icing Spatula – This comes in handy for spreading the icing between cake layers and around the sides of the cake.
    • Cutting Board with Knife – for cutting the wafer cookies and the sugar paper.
    • Candles – If you’re making a birthday cake, add candles or whatever other decorations you want.

    THE TROUBLE WITH FONDANT

    If you’re trying to figure out how to make a Minecraft cake without fondant, you’ve come to the right place.

    There is no fondant whatsoever in this recipe. In fact, I have a love/hate relationship with fondant, and in my opinion (and my family’s opinions), it just never tastes as good as frosting.

    Plus I want this recipe to be easy. Anyone can make it, regardless of creative ability or time constraints.

    TIPS FOR HOW TO MAKE THIS MINECRAFT CAKE RECIPE

    Before you can decorate, you need to bake and cool 2 10-inch square cakes (I just used strawberry cake mixes).

    While the cakes are baking, it’s a good time to mix up the icing.  I use my favorite recipe for buttercream frosting.

    The regular buttercream icing needs to be pink, so add enough pink food color until you’re satisfied with the shade you have.

    white KitchenAid mixer with pink buttercream frosting in mixing bowl

    When the cakes have cooled, place them on a square cake board that’s been wrapped in white freezer paper.

    Once you have all of that done, you’re ready to decorate…

    • An optional step is to slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes them easier to decorate.
    • Spread about 1 cup of the buttercream frosting on top of one cake.
    • Then sandwich the two cakes together.
    • Spread more icing on top of and around the sides of the cake, until your cake is completely covered in pink icing.
    icing Minecraft birthday cake with pink buttercream frosting

    HOW TO DECORATE A MINECRAFT PIG BIRTHDAY CAKE

    First things first, you’ll need to prep both the wafer cookies and the sugar paper. You’ll need the following:

    Now you’re ready to put the decorations for your Minecraft pig face in place on top of the cake.

    • Find the center of your cake and place 1 layer of pink wafer cookies for the pig’s snout. You should have your center cookie and then 3 cookies on each side of the center, so 7 cookies total. As you place a second layer of 7 more wafer cookies on top of the first layer, use some of the leftover buttercream to hold those cookies in place. (see picture 1)
    • Using more buttercream for your “glue,” add the chocolate wafer cookies as nostrils on top of the snout. (see pictures 2, 3, and 4)
    • At the top corners of each side of the snout, place the 1″x2″ pieces of white sugar paper in place for the eyes. (see picture 5)
    • Then using buttercream as “glue,” place the smaller pieces of black sugar paper on the outside edge of the white sugar paper. (see picture 6)
    Decorating pink cake with pig face for Minecraft cake recipe

    And that’s pretty much it. I told you it was easy!

    pink Minecraft pig cake on white cake board

    At this point, if it’s a Minecraft birthday cake, you can add the candles. Then slice it up and serve to your guests!

    Tip: I do recommend refrigerating this cake before/after serving.

    slice of pink pig Minecraft cake on green plate

    MORE MINECRAFT PARTY IDEAS TO GO WITH YOUR CAKE

    Minecraft Creeper Pizza

    Free Minecraft Potion of Healing Drink Labels

    Creeper Punch

    Zombie Boogers

    Minecraft Nerf Gun Target

    SUPER AWESOME MINECRAFT PARTY SUPPLIES

    Minecraft Plates, Napkins, and Cups

    Happy Birthday Banner

    Miner Party Balloons

    Minecraft Character Wristbands

    Mining Fun Cupcake Stand

    Pixel Treat Bags

    Mining Fun Photo Props

    TNT Piñata

    MINECRAFT BIRTHDAY CAKE RECIPE

    If you love this Minecraft pig cake as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Pink pig Minecraft cake recipe and tutorial

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Easiest Minecraft Pig Cake Ever

    Easy, no fail, Minecraft pig cake tutorial, made with buttercream, wafer cookies, and sugar paper (no fondant). Awesome birthday party idea for kids!

    • 2 square strawberry cakes (*)
    • 4 cups buttercream frosting (colored pink)
    • 2 teaspoons pink food coloring (**)
    • 2 tablespoons light corn syrup
    • 14 pink strawberry wafer cookies
    • 2 brown chocolate wafer cookies
    • 2 rectangles white sugar paper
    • 2 squares black sugar paper
    1. Bake 2 square cakes, using 10″x10″ cake pans and following recipe/cake mix instructions.
    2. While the cakes are baking, mix up the buttercream frosting.
    3. The buttercream icing needs to be pink, so add enough pink food color until you’re satisfied with the shade you have, about 2 teaspoons.
    4. When the cakes have cooled, place them on a square cake board that’s been wrapped in white freezer paper.
    5. An optional step is to slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes them easier to decorate.
    6. Spread about 1 cup of the buttercream frosting on top of one cake. Then sandwich the two cakes together.
    7. Spread more icing on top of and around the sides of the cake, until your cake is completely covered in pink icing.
    8. Prep the wafer cookies and sugar paper by cutting 2 chocolate wafer cookies in half; then cut 2 – 1″x2″ pieces of white sugar paper and 2 – 1″x1″ pieces of black sugar paper.
    9. Find the center of your cake and place 1 layer of pink wafer cookies for the pig’s snout. You should have your center cookie and then 3 cookies on each side of the center, so 7 cookies total.
    10. As you place a second layer of 7 more wafer cookies on top of the first layer, use some of the leftover buttercream to hold those cookies in place.
    11. Using more buttercream for your “glue,” add the chocolate wafer cookies as nostrils on top of the snout (on the left and right edges).
    12. At the top corner of each side of the snout, place the 1″x2″ pieces of white sugar paper in place for the eyes.
    13. Then using buttercream as “glue,” place the smaller pieces of black sugar paper on the outside edge of the white sugar paper.
    14. At this point it's ready to decorate with candles and serve. 

    *I used 2 strawberry cake mixes to make the cakes. You can also use cherry chip (my favorite).

    **I used a soft pink gel color.

    Tip: I do recommend refrigerating this cake before/after serving.

    Cakes & Cupcakes
    American
    minecraft birthday cake, minecraft cake, minecraft cake recipe, Minecraft pig cake
  • Minecraft Grass block Cake without Fondant

    Minecraft Grass block Cake without Fondant

    How to make an easy, no fail, Minecraft grass block cake. Simple recipe tutorial for a square cake with buttercream, awesome for kids and birthdays!

    It makes sense that my oldest would request a Minecraft grass block cake for his 11th birthday way back when. Especially considering how much my boys AND my husband all love to play the game.

    minecraft grass block cake with green grass buttercream and chocolate buttercream dirt on a white cake board

    The memories this brings (he’s now a teenager)… When he requested a Minecraft birthday cake, I mulled it over for a bit and sifted through all sorts of Minecraft cake ideas, figuring out the best way to make this cake.

    Since he wanted a grass block, I decided to use chocolate buttercream for the dirt part of the block. And then I used a regular buttercream icing for the grass, only I colored it green.

    Creating the grass is the most time consuming part of the entire cake, but it’s so easy with one handy dandy little cake tip.

    The thing about this cake that I love… You don’t even have to do anything else to it, in order for it to look good. The dirt and the grass are the decoration, so you don’t even really need a cake topper unless you just want one.

    [mv_video jsonLd=”true” key=”j2xkbwqktvkrbxeguvhf” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1614049131/j3leh2tkfysaq4fuwcd8.jpg” title=”Super Easy Grass Block Minecraft Cake Recipe”]

    It was a fun project and even more fun to see the smile on his face when it was all said and done.

    Related Recipes: Minecraft pig cake and another very easy Minecraft cake. Or make scrumptious Minecraft cupcakes instead of cake.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cake decorating tips, important info for this recipe, and similar recipe ideas – and get straight to the Minecraft grass block cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    boy child with Minecraft birthday cake

    Kitchen Tools You’ll Need to Make a Minecraft Grass Block Cake:

    • 10-inch Square Cake Pan – Since you’re creating a grass block, you’ll want 2 square shaped pans.
    • Cake Board and Freezer Paper – You’ll place the baked cake on a cake board wrapped in freezer paper for decorating.
    • Icing Spatula – This comes in handy for spreading the icing between cake layers and around the sides of the cake.
    • Pastry Bag – Place your icing in the pastry bag.
    • Wilton Grass Tip and Coupler – This tip allows you to create grass out of icing.
    • Candles – If you’re making a birthday cake, add candles or whatever decorations you want.

    To Use Fondant or Not to Use Fondant

    If you’re trying to figure out how to make a Minecraft cake without fondant, you’ve come to the right place.

    There is no fondant whatsoever in this recipe. In fact, I have a love/hate relationship with fondant, and in my opinion, it never tastes as good as frosting.

    slice of Minecraft grass block cake on TNT paper party plate

    That said… Here are a few tips for how to make a most beautiful grass block cake.

    Tips for How to Make This Minecraft Cake Recipe

    Before you start to decorate, you need to bake the cakes and make the frosting.

    • Bake 2 10-inch square cakes (the grass block should be square-shaped). Jacob wanted chocolate, so I used 2 chocolate cake mixes to make the process easier.
    • While the cakes are baking, it’s a good time to mix up the icing.  I use my favorite recipes for buttercream frosting and chocolate buttercream frosting. So delicious!

    Important: Be sure to save back about 1 cup of the chocolate buttercream to spread between the two cakes.

    • The regular buttercream icing needs to be green, so add enough green food color until you’re satisfied with the shade you have.
    • Then the secret to making the rest of the chocolate buttercream icing look even more like dirt and mud, is to crush up Peanut Butter Oreos and mix them in with the icing. Combined, this makes the perfect texture for the dirt part of the grass block.
    leveling square cake for Minecraft cake recipe with a cake slicer/leveller
    • When the cakes have cooled, place them on a square cake board that’s been wrapped in white freezer paper.
    • An optional step is to slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes them easier to decorate.
    • Spread the saved portion of the chocolate buttercream frosting on top of one cake. Then sandwich the two cakes together.
    sandwiching chocolate cakes together with chocolate buttercream frosting to create Minecraft grass block cake
    • Work your way around the sides of the cake, spreading the chocolate buttercream “dirt” icing. It’s ok if it looks a little messy; that just makes for a more authentic look to your dirt.
    spreading chocolate buttercream dirt frosting on chocolate Minecraft cake with table knife

    How to Make Grass on a Cake

    Once your block has “mud” all around the sides, it’s ready for you to add the grass with the green buttercream icing.

    peanut butter Oreos mixed with buttercream to make a dirt icing for grass block Minecraft cake

    Important Tip: Make sure your icing is thin enough to easily squeeze through the grass tip, or it will be very difficult indeed (don’t ask me how I know this).

    In order to create the grass, just squeeze the pastry bag to create your grass and then pull up or away.

    piping grass onto top of Minecraft grass block cake with pastry bag and Wilton grass tip, Tip 233

    This cake tip works like a charm to create beautiful patches of green grass for the top of the grass block.

    While this part of the process is probably what will take the longest, it’s so worth it when you’re done.

    buttercream grass on minecraft grass block cake, made with Wilton cake tip 233

    When finished, decorate with candles or whatever your heart desires. Then slice it up and serve to your guests!

    Tip: I do recommend refrigerating this cake before/after serving.

    sliced chocolate grass block Minecraft cake

    More Minecraft Party Ideas to Go with Your Cake

    Minecraft Creeper Pizza

    Free Minecraft Potion of Healing Drink Labels

    Creeper Juice, Creeper Balloons, and Licorice TNT’s

    Zombie Boogers

    Minecraft Nerf Gun Target

    Super Awesome Minecraft Party Supplies:

    Minecraft Plates, Napkins, and Cups

    Happy Birthday Banner

    Miner Party Balloons

    Minecraft Character Wristbands

    Mining Fun Cupcake Stand

    Pixel Treat Bags

    Mining Fun Photo Props

    TNT Piñata

    MINECRAFT GRASS BLOCK CAKE RECIPE

    If you love this Minecraft grass block cake as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Super Easy Grass Block Minecraft Cake Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Minecraft Grass Block Cake without Fondant

    How to make an easy, no fail, Minecraft grass block cake. Simple recipe tutorial for a square cake with buttercream, awesome for kids and birthdays!

    • 2 square chocolate cakes (*)
    • 3 cups chocolate buttercream frosting
    • 12 Peanut Butter Oreos
    • 3 cups buttercream frosting (colored green)
    1. Bake 2 square cakes, using 10"x10" cake pans and following recipe/cake mix instructions.
    2. While the cakes are baking, mix up both the regular buttercream frosting and the chocolate buttercream.
    3. The regular buttercream icing needs to be colored green, so add enough green food color until satisfied with the shade you have.
    4. When the cakes have cooled, place one cake on a 12-inch square cake board that’s been wrapped in white freezer paper.
    5. Optional but very helpful step at this point: Slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes it easier to decorate them.
    6. Spread a portion of the chocolate buttercream frosting on top of that cake.
    7. Then sandwich the two cakes together.
    8. Make the rest of the chocolate buttercream frosting look more like dirt and mud by crushing up the Peanut Butter Oreos and mixing them in with the frosting.**
    9. Spread the chocolate buttercream "dirt" frosting on the sides of the cake, working your way around.
    10. Using Wilton Tip 233, add the grass with the green buttercream frosting. Make sure the icing is thin enough to easily squeeze through the grass tip, or it will be very difficult. The Wilton website gives a great tutorial for how to create the grass, but basically, just squeeze the pastry bag to create each little patch of grass, and then pull up or away.
    11. When finished, decorate your masterpiece with candles or whatever your heart desires.

    *I used 2 chocolate cake mixes to make the cakes. 

    **I recommend crushing the Oreos by placing them in a Ziploc bag and then beating them with a rolling pin. You want them to have some chunks, so to look like dirt and rocks in the frosting.

    Tip: I do recommend refrigerating this cake before/after serving.

    Cakes & Cupcakes
    American
    minecraft birthday cake, minecraft cake, minecraft cake recipe, minecraft grass block cake
  • Fresh Strawberry Swirl Cheesecake

    Fresh Strawberry Swirl Cheesecake

    How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.

    slice of strawberry swirl cheesecake with whipped cream and fresh strawberries on a white plate

    One of my favorite desserts is strawberry cheesecake. Make that a strawberry swirl cheesecake with a fresh strawberry sauce or strawberry jam swirled into the cheesecake filling, and it’s definitely a dessert to behold.

    While white chocolate raspberry cheesecake is my absolute favorite cheesecake, this cheesecake recipe is definitely right up there with it.

    While there are a few steps (mainly the swirling and the cooling process), it’s a fairly easy cheesecake to make. And I like that it doesn’t require a ton of ingredients.

    Now you can definitely make this cheesecake without any strawberry swirl and just serve it with fresh strawberries or the separate strawberry sauce. But the swirl really adds an oomph to this very yummy dessert.

    Looking for more cheesecake recipes? You may also enjoy pumpkin spice cheesecake (made in the Instant Pot) and no bake lemon cheesecake.

    slice of strawberry cheesecake with whipped cream and strawberries on a white plate with a fork

    WHERE CAN I FIND THE STRAWBERRY SWIRL CHEESECAKE RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious strawberry cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Tips for How to Make Strawberry Cheesecake

    Before I send you willy-nilly to the recipe card, I’ll give you a few tips regarding the crust, the creamy filling, and how to make a really flavorful, delicious strawberry sauce to swirl into your cheesecake.

    Let’s Talk about the Crust First

    The crust really is the foundation for your dessert. So you wanna make it good.

    My boys actually love a chocolate cookie crust for cheesecake, and I do too. It would probably pair really well with a strawberry cheesecake.

    But this time, I decided to make a graham cracker crust. It’s easy, you just press it into your pan, and then you bake it for about 10 minutes.

    graham cracker crust in springform pan for cheesecake recipe

    A graham cracker crust is the more traditional cheesecake crust. But you could always use other alternatives, like vanilla sandwich cookies, Nilla Wafers, Pecan Sandies, even gluten-free graham crackers for a gluten-free crust.

    What Kind of Cream Cheese Should I Use?

    While you can use low fat cream cheese, I’ve had the best luck with full fat cream cheese. Also, full fat cream cheese doesn’t necessarily have all the additives they add in when they remove things from the cheese to make it “lite.”

    You really want a creamy cheesecake filling, so never settle but always go for full fat.

    When it comes to brands, I’ve had great success with brands like Philadelphia, Great Value, and Aldi’s Happy Farms.

    Tips for How to Make the Strawberry Sauce for Cheesecake

    While I have another strawberry sauce that’s not quite as sweet, it works better for a topping more than a swirl.

    One thing I’ve learned in developing this recipe is that strawberries are really temperamental, and it can be hard to get a really flavorful strawberry taste when you bake them.

    A few tips for making your strawberry sauce for cheesecake, especially a swirl cheesecake…

    • Use fresh strawberries over frozen. Frozen strawberries add a lot of water that you just don’t want, and they’re not quite as flavorful as fresh either.
    • Make sure you use good strawberries that really pack the flavor. The fresher the better, though I’ve found some really good ones at our grocery store lately.
    • When you’re making a swirl, you’ll need strawberry purée. So use a blender to purée those berries up really well.
    • You’ll need to bring all of your ingredients to a boil and then cook for an additional 3 to 5 minutes, or until the mixture begins to thicken up and turns a beautiful red color.
    making strawberry sauce for strawberry cheesecake recipe in saucepan with spatula

    Now you can avoid making a strawberry sauce altogether and just use strawberry jam. But there’s something about this sauce that really makes the cheesecake.

    Tips for How to Make the Cheesecake Filling

    mixing strawberry swirl cheesecake filling in blue bowl with hand mixer
    • Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    • Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    • When your filling is creamy and smooth, pour half the filling into your crust.
    creamy filling for strawberry swirl cheesecake in graham cracker crust in springform pan
    • Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there.
    • Swirl the sauce into the filling with a table knife or wooden skewer.
    • Pour the rest of the filling on.
    swirling strawberry sauce for cheesecake into strawberry swirl cheesecake filling with wooden skewer
    • Add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
    • Again, swirl the sauce into the filling with a table knife or wooden skewer.
    • Bake, cool, and chill according to the recipe instructions in the recipe card below.

    Using the Water Bath Method While Baking

    The Kitchn has an excellent tutorial with really helpful tips for how to make the perfect cheesecake. In fact, that’s where I learned how to use the water bath method for making a cheesecake even more creamy.

    Before you bake your cheesecake, wrap the outside of a 9-inch springform pan with a good layer of aluminum foil, with foil extending over sides from the bottom of your pan. Maybe even add a couple layers, to help keep water from getting to your cheesecake.

    foil wrapped springform pan with graham cracker crust

    Then place the pan down in a roasting pan with at least an inch of water in it. I use a turkey roasting pan.

    baking strawberry swirl cheesecake in roasting pan with water in oven

    This provides a steam bath environment for your cheesecake as it bakes and keeps it very moist.

    What Causes Cheesecake to Crack, and How Can I Prevent That?

    So this is a problem with any kind of cheesecake and some kinds of pies, like pumpkin pie, sweet potato pie, etc.

    The water bath method will help with this, as it will keep the cheesecake from drying out.

    Essentially, that’s what causes it to crack, is when it dries out. It can happen when it’s baked too long and sometimes even when it’s cooled too quickly.

    That said, when cheesecake is done, it should be set around the edge but still a little jiggly in the middle. The center is almost set but not quite set.

    baked strawberry swirl cheesecake in springform pan

    More Strawberry Recipes You’ll Enjoy

    Can Strawberry Swirl Cheesecake Be Frozen?

    As long as you use a full fat cream cheese, cheesecake should freeze well.

    Just make sure you cool the cheesecake first. Then chill it.

    Once it’s chilled, you can wrap it up with a layer or two of plastic wrap and then a layer of foil.

    According to Eat By Date, cheesecake shelf life is up to 6 to 8 months in the freezer.

    What to Serve with Strawberry Cheesecake

    You can either swirl on a little canned whipped cream, or make homemade whipped cream and use a decorating bag and large tip (I used Tip 1M) to swirl it on.

    slice of strawberry swirl cheesecake on white plate with whipped cream and a fork

    And, of course, you can serve it with fresh strawberries.

    Kitchen Tools You’ll Need to Make This Dessert:

    9″ Springform Pan – This kind of pan is necessary for cheesecake, so you can easily remove the sides of the pan when serving.

    Aluminum Foil – To prevent water from getting into your cheesecake while baking, you can wrap the outside of your pan with foil.

    Medium to Large Saucepan and Spatula

    Stand Mixer or Hand Mixer – This will ensure a smooth cheesecake filling.

    Egg Separator – Easily separate the yolks from the egg whites.

    Roasting Pan – Add about an inch or so of water in the roasting pan; then place the springform pan inside the roasting pan for baking.

    Get the printable recipe!

    If you love this strawberry swirl cheesecake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Strawberry Swirl Cheesecake Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Fresh Strawberry Swirl Cheesecake

    How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.

    • 1 graham cracker crust

    Strawberry Sauce:

    • 1/2 cup strawberry purée
    • 6 tablespoons pure cane sugar
    • 1 1/4 tablespoons corn starch
    • 1/8 cup water

    Cheesecake Filling:

    • 32 ounces cream cheese
    • 3/4 cup pure cane sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 4 large egg yolks
    1. Make your graham cracker crust in a 9″ springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
    2. Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
    3. Whisk together the corn starch and water in a small glass measuring cup.
    4. Add the corn starch mixture together with the sugar in a medium to large saucepan.
    5. Mix in the strawberry purée.
    6. Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
    7. Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
    8. Remove the strawberry sauce from the heat, and allow it to cool.*
    9. Meanwhile, pre-heat the oven to 325°.
    10. Using a mixer, mix together the softened cream cheese, sugar, vanilla extract, and almond extract.
    11. Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    12. When your filling is creamy and smooth, pour half of it into your crust. 
    13. Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there. 
    14. Swirl the sauce into the filling with a table knife or wooden skewer.
    15. Pour the rest of the filling on, and add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
    16. Again, swirl the sauce into the filling with a table knife or wooden skewer.
    17. Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
    18. Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.**
    19. Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks. 
    20. Now you can remove your cheesecake from the oven and allow it to cool completely.
    21. Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight. 
    22. When you’re ready to serve it, just release the springform pan, slice it up, and serve with whipped cream and fresh strawberries.

    *I like to put my strawberry sauce in the freezer while I go about mixing up my cheesecake filling. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

    **The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done. The center should be almost set but not quite set.

    Desserts
    American
    how to make cheesecake filling, how to make strawberry cheesecake, strawberry cheesecake, strawberry swirl cheesecake
  • Olive Garden White Chocolate Raspberry Cheesecake

    Olive Garden White Chocolate Raspberry Cheesecake

    Make Olive Garden’s white chocolate raspberry cheesecake at home. Who doesn’t love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?

    whole white chocolate raspberry cheesecake with Oreo cookie crust on wood countertop

    I’ve had a thing for Olive Garden’s white chocolate raspberry cheesecake since way back when I was in college. There’s something about the Oreo cookie crust, the raspberry swirl cheesecake, and the white chocolate candy flakes that make this dessert simply heavenly.

    Now even though it seems to be available at Cheesecake Factory, we can’t get this cheesecake at Olive Garden anymore. Never fear, though, because we all know that homemade is better anyway.

    And especially in this case, homemade is way better. You’re going to absolutely love this cheesecake from the first bite.

    Who’s up for their favorite raspberry swirl cheesecake? (Raises hand enthusiastically)

    slice of raspberry cheesecake with whipped cream on a white plate

    Related: Instant Pot Pumpkin Spice Cheesecake, Strawberry Swirl Cheesecake, and Jello no bake cheesecake.

    WHERE CAN I FIND THE RASPBERRY CHEESECAKE RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious white chocolate raspberry cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Tips for How to Make White Chocolate Raspberry Cheesecake:

    Once you have your chocolate cookie crust (or you can make a graham cracker crust if you prefer) and raspberry sauce for cheesecake made, it’s pretty much smooth sailing from here.

    While cheesecake can be temperamental, I’m hoping this post will help answer any questions you might have about the process of making it.

    What Kind of Cream Cheese Should I Use?

    While you can use a lower fat cream cheese, I’ve had the best luck with full fat cream cheese. Also, full fat cream cheese doesn’t necessarily have all the additives they add in when they remove things from the cheese to make it “lite.”

    We want a creamy cheesecake batter, so always go for full fat.

    adding cheesecake ingredients, including Watkins Baking Vanilla, to blue mixing bowl

    When it comes to brands, I’ve had great success with brands like Philadelphia, Great Value, and Aldi’s Happy Farms.

    Tips for Making Raspberry Swirl Cheesecake

    • Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    • Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    mixing cheesecake batter in blue bowl with white hand mixer
    • When your batter is creamy and smooth, pour half the batter into your crust.
    • Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there.
    • Swirl the sauce into the batter with a table knife.
    • Pour the rest of the batter on.
    adding second half of raspberry cheesecake batter to springform baking pan with a spatula
    • Add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
    spooning dollops of raspberry sauce for cheesecake onto batter in baking pan
    • Again, swirl the sauce into the batter with a table knife.
    making raspberry swirl cheesecake by swirling raspberry sauce into cheesecake batter with a table knife
    • Bake, cool, and chill according to the recipe instructions in the recipe card below.

    Using the Water Bath Method While Baking

    The Kitchn has an excellent tutorial with tons of super helpful tips for how to make the perfect cheesecake. In fact, that’s where I learned about the water bath method for making a cheesecake even more creamy.

    Before you go to bake your cheesecake, wrap the outside of the pan with a good layer of aluminum foil, maybe even a couple layers, to keep water from getting to your cheesecake.

    Then place the pan down in a roasting pan with at least an inch of water in it. I use a turkey roasting pan.

    placing foil wrapped raspberry cheesecake into turkey roasting pan with about an inch of water

    This provides a steam bath environment for your cheesecake as it bakes and keeps it very moist.

    What Causes Cheesecake to Crack, and How Can I Prevent That?

    So this is a problem with any kind of cheesecake and some kinds of pies, like pumpkin pie, sweet potato pie, etc.

    The water bath method, described above, will help with this, as it will keep the cheesecake from drying out. Because essentially, that’s what causes it to crack.

    It dries out, which can also happen when it’s baked too long and sometimes even when it’s cooled too quickly.

    That said, when cheesecake is done, it should be set around the edge but still a little jiggly in the middle.

    whole white chocolate raspberry cheesecake with white chocolate flakes and swirls of whipped cream on top

    Can Cheesecake Be Frozen?

    As long as you use full fat cream cheese, cheesecake should freeze well.

    Cool the cheesecake first. Then chill it.

    Once it’s chilled, you can wrap it up with a layer or two of plastic wrap and then a layer of foil.

    According to Eat By Date, cheesecake shelf life is up to 6 to 8 months in the freezer.

    slice of raspberry swirl cheesecake with white chocolate and whipped cream on white plate

    Adding the Finishing Touches

    When your cheesecake has completely cooled and chilled, you can add shreds of white chocolate and swirls of whipped cream.

    shredding white chocolate with a vegetable peeler on a wooden cutting board

    It’s easiest to shred the white chocolate with a vegetable peeler. Then sprinkle it all over the top of the cheesecake.

    sprinkling shredded white chocolate onto top of white chocolate raspberry cheesecake

    And you can either swirl whipped cream on with the can, or make homemade whipped cream and use a decorating bag and large tip (I used Tip 1M) to swirl it on.

    swirling whipped cream onto white chocolate raspberry cheesecake with cake tip

    Ok, so I know this cheesecake is a more complicated dessert to make. But isn’t it worth it to have your favorite dessert, made in your very own kitchen?

    This recipe really isn’t that difficult either. It requires a few extra steps and it requires a little patience, but all in all, it’s a pretty simple recipe. If I can make it, you can too.

    sliced white chocolate raspberry cheesecake with a raspberry swirl and chocolate cookie crust

    Kitchen Tools You May Need to Make This Dessert:

    9″ Springform Pan – This kind of pan is necessary for cheesecake, so you can easily remove the sides of the pan when serving.

    Aluminum Foil – To prevent water from getting into your cheesecake while baking, you can wrap the outside of your pan with foil.

    Stand Mixer or Hand Mixer – This will ensure you have a smooth cheesecake batter.

    fork with bite of raspberry cheesecake on white plate

    Egg Separator – Easily separate the yolks from the egg whites.

    Roasting Pan – Add about an inch or so of water in the roasting pan; then place the springform pan inside the roasting pan for baking.

    Vegetable Peeler or Chocolate Shaver – for creating curls of chocolate for the top of the cheesecake.

    Decorating Bag or Cupcake Decorating Set – You can decoratively add the whipped cream on top of the cheesecake with this.

    Get the printable recipe!

    If you love this raspberry cheesecake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Olive Garden copycat recipe for white chocolate raspberry cheesecake

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Olive Garden White Chocolate Raspberry Cheesecake

    Make Olive Garden’s white chocolate raspberry cheesecake at home. Who doesn’t love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?

    • 1 chocolate cookie crust
    • 32 ounces cream cheese
    • 3/4 cup pure cane sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 4 large egg yolks
    • 2/3 cup raspberry sauce
    • 4 ounces white chocolate
    • 2 cups whipped cream
    1. First things first, make your chocolate cookie crust in a 9" springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
    2. Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
    3. Pre-heat the oven to 325°.
    4. Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    5. Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    6. When your batter is creamy and smooth, pour half the batter into your crust. 
    7. Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there. 
    8. Swirl the sauce into the batter with a table knife.
    9. Pour the rest of the batter on, and add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
    10. Again, swirl the sauce into the batter with a table knife.
    11. Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
    12. Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.*
    13. Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks. 
    14. Now you can remove your cheesecake from the oven and allow it to cool completely.
    15. Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight. 
    16. Next day, your cheesecake is ready to decorate, with white chocolate and a small batch of whipped cream.
    17. Shave or curl the white chocolate with a vegetable peeler or chocolate shaver until you have enough chocolate to cover the top of your cheesecake.
    18. Sprinkle the chocolate over the entire top of the cheesecake.
    19. Add small swirls of whipped cream all around the edge of the cheesecake. 
    20. Finally, slice the cheesecake up and serve! 

    *The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done.

    Desserts
    American
    raspberry cheesecake, raspberry cheesecake recipe, raspberry swirl cheesecake, white chocolate raspberry cheesecake

    This post was originally written in February 2018. It was updated and republished with more photos and tips in January 2019.

    Heavenly slice of Olive Garden White Chocolate Raspberry Cheesecake
    slice of homemade Olive Garden white chocolate raspberry cheesecake
  • Easy Graham Cracker Crust Recipe

    Easy Graham Cracker Crust Recipe

    How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.

    It’s pretty easy to buy an already made graham cracker crust. But sometimes you need more than the small graham cracker pie crust you find in the store.

    graham cracker crust with strawberry swirl cheesecake

    Making a homemade graham cracker crust really isn’t all that difficult. In fact, it’s pretty simple and easy, only requiring 4 simple ingredients.

    This graham cracker crust recipe makes a great pie crust or cheesecake crust. With a cheesecake, you need that deeper, somewhat thicker crust, and this one definitely fits the bill.

    You can pair this graham cracker crust with yummy desserts like blueberry cream cheese pie, Instant Pot pumpkin spice cheesecake, strawberry swirl cheesecake, or this creamy no bake blueberry dessert. Or switch out the chocolate cookie crust for a graham cracker crust in white chocolate raspberry cheesecake.

    slice of cheesecake with homemade graham cracker crust

    WHERE CAN I FIND THE GRAHAM CRACKER CRUST RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for a graham cracker crust – just scroll down to the bottom, where you’ll find a printable recipe card.

    EASY WAYS TO CRUSH GRAHAM CRACKERS

    You can crush the graham crackers a couple of ways.

    My favorite way is to put them in a Ziploc bag and use a rolling pin to crush them. Just make sure you have all the air out of the bag before attempting to crush the crackers.

    crushing graham crackers for a graham cracker crust, with a rolling pin and Ziploc bag

    Another way is to use a food processor to grind up the crackers. This will give you an even finer mix of graham cracker crumbs.

    HOW CAN I MAKE A GLUTEN FREE GRAHAM CRACKER CRUST?

    You can make a gluten free graham cracker crust for your desserts by using gluten free graham crackers or gluten free graham crumbs.

    TIPS FOR HOW TO MAKE AN EASY GRAHAM CRACKER CRUST

    Once you’ve gathered your ingredients, making this crust is a pretty simple process.

    • Crush the graham crackers first. You’ll need about 2 packs (or 18 sheets) of graham crackers.
    • Mix together the crushed grahams, sugar, brown sugar, and melted butter.
    mixing ingredients for an easy graham cracker crust recipe
    • Spray your pan with cooking spray, and press the mixture into your pan.
    • Then bake the graham cracker crust according to the recipe instructions below.
    press graham cracker crust into springform pan for cheesecake recipe

    WHY DO I HAVE TO BAKE THE CRUST?

    You don’t technically have to bake the crust, but if you don’t, it will be quite soft and crumbly.

    Baking a graham cracker crust allows the ingredients to fuse together in such a way that it will hold your dessert well and not fall apart when you take it out of the fridge.

    homemade graham cracker cheesecake crust with strawberry cheesecake

    And it only takes about 10 minutes to bake, so it’s super quick and easy.

    ALTERNATIVE OPTIONS FOR A GRAHAM CRACKER CRUST

    There are a few ways you can switch up a graham cracker crust for cheesecake, pie, and all your favorite desserts.

    slice of cheesecake with easy graham cracker crust and whipped cream

    CAN I FREEZE A GRAHAM CRACKER CRUST?

    Yes, you can. Just make sure it’s covered well so it doesn’t get freezer burn.

    This crust should keep in the freezer for about 3 months.

    MORE CRUST RECIPES YOU MAY ENJOY

    I really love this chocolate cookie crust I make with my favorite raspberry cheesecake.

    And when it comes to pie crust, we’ve got you covered with this pecan nut pie crust, this traditional pie crust recipe, and this easy shortcut no-roll pie crust.

    DESSERTS YOU CAN PAIR WITH A GRAHAM CRACKER CRUST

    Strawberry Miracle Cheesecake is an easy no bake dessert you can pair with a graham crust.

    Make a caramel topped pumpkin cheesecake with this recipe from Mommy Hates Cooking.

    Strawberry Jello pie, from Flour on My Fingers, is a quick and easy no bake dessert that pairs perfectly with a graham cracker crust.

    homemade graham cracker crust with strawberry swirl cheesecake

    KITCHEN TOOLS YOU’LL NEED TO MAKE A GRAHAM CRACKER CRUST:

    Baking Pan – In this case, I used a 9-inch springform pan, since I was making a cheesecake.

    Gallon Ziploc Bags with Rolling Pin or Food Processor– This makes it easy to crush the graham crackers.

    Large Mixing Bowl – You’ll need a bowl for mixing the crushed grahams, sugars, and melted butter together.

    GRAHAM CRACKER CRUST RECIPE

    If you love this graham cracker crust recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Easy Graham Cracker Crust Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Easy Graham Cracker Crust Recipe

    How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.

    • 3 cups graham crackers (*crushed)
    • 1 tablespoon pure cane sugar
    • 1 tablespoon light brown sugar
    • 8 tablespoons salted butter (melted)
    1. Pre-heat the oven to 350°F.
    2. Crush the graham crackers, using a rolling pin and Ziploc bag, or a food processor.
    3. Mix together the graham cracker crumbs, pure cane sugar, and brown sugar. 
    4. Add in the melted butter and mix together well.
    5. Spray your pan with cooking spray, and press the mixture into your pan**.
    6. Bake the crust at 350°F for about 10 minutes.
    7. Remove from the oven and allow to cool before filling.

    *You’ll need about 2 packs (or 18 sheets) of graham crackers to make 3 cups of graham cracker crumbs.

    **This recipe fits a 9-inch springform pan. Adjust, as necessary, for other size pans.

    Pies & Pastries
    American
    cheesecake crust, graham cracker crust, graham cracker crust for cheesecake, graham cracker crust recipe, graham cracker pie crust
    Graham Cracker Crust Recipe
    easy homemade graham cracker crust recipe
  • Classic Yellow Cake Recipe

    Classic Yellow Cake Recipe

    Make a deliciously moist and fluffy yellow cake topped with chocolate buttercream frosting. Classic homemade dessert recipe!

    Growing up in the 80’s, yellow cake was one of the desserts of choice. I’m not sure if it was because we always used a cake mix or because it was so delicious with chocolate frosting.

    slice of yellow cake with chocolate buttercream frosting on an ivory plate with a fork

    Either way, I grew up kinda loving this yummy dessert. So, I decided to give it a go making a yellow cake from scratch.

    This is a really easy yellow cake recipe, and I’ll give you a few tips below on how to make a cake moist and fluffy. While making my chocolate cupcakes, I learned a few tips and tricks to getting that perfect soft texture.

    bite of yellow cake with chocolate frosting on a fork with ivory plate and blue and white striped kitchen towel

    Top this cake with chocolate buttercream frosting, and you’ve got the perfect classic dessert. It’s so simple yet so delicious!

    WHERE CAN I FIND THE RECIPE FOR YELLOW CAKE?

    If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the scrumptious yellow cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    HOW TO MAKE CAKE MOIST

    You can ask my family. I’ve had a love/hate relationship with homemade cake recipes in the past.

    I’ve even gotten confused while trying to make recipes from my grandma’s handwritten recipe cards, and I’ve totally messed up the simplest of recipes. There’ve been times I got them right, and other times they’ve been total flops.

    I’m learning as I go, though. And I love to share with you what I’ve learned through my own trial and error process of learning how to be a better cake maker.

    chocolate buttercream icing on sliced yellow cake in metal cake pan

    There are a few steps I took to ensure that our yellow cake would be very light, soft, fluffy, and moist. These are the same steps I took to make these deliciously moist and fluffy chocolate cupcakes.

    The steps I take to make a moist yellow cake actually work.

    • Use a mixture of butter and oil to make a moist cake.
    • When you cream the butter and sugar (or mix the butter and sugar), do so for a good 5 to 8 minutes.
    • When mixing the other wet ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.
    • Use buttermilk instead of regular milk. In fact, you can make your own buttermilk; I’ll show you how if you keep reading. What buttermilk does is break down the gluten, which makes your cake softer.
    • Use cake flour to make a lighter, softer cake. It really does make a difference.
    how to make a cake moist by sifting dry ingredients into mixing bowl
    • Sift your flour and dry ingredients together at least 3 times. My grandma would’ve said 7; she was a real stickler about sifting.
    • Don’t mix the cake batter too long after adding the flour. Mix it just until it’s mixed. You can even alternate the flour mixture with the milk to be more aware of how long you’re mixing. Over mixing can make a cake more dense.
    slice of fluffy, moist yellow cake on white plate with fork

    HOW TO MAKE YOUR OWN BUTTERMILK

    Why buy buttermilk when you can make it yourself? My mom taught me this little trick back when I was a budding baker in our old farmhouse kitchen.

    All you’re really doing is souring the milk with a little bit of vinegar.

    ingredients for making buttermilk for yellow cake recipe

    Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    So I have the right amount of liquid, I’ll usually pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.

    And that’s it! Before you know it, your milk will be perfectly soured like buttermilk.

    CAN I FREEZE HOMEMADE YELLOW CAKE?

    You can. In fact, The Bearfoot Baker has a really helpful tutorial for How to Freeze a Cake Before Frosting It.

    HOW DO I GET THAT YELLOW COLOR TO MY CAKE?

    The yellow color really comes from the natural ingredients you’re going to use, no artificial colors whatsoever.

    sliced yellow cake in cake pan

    You’ll be using butter and eggs. And the butter extract will give the cake a buttery flavor, kinda like a butter recipe yellow cake mix.

    TIPS FOR HOW TO MAKE THIS YELLOW CAKE RECIPE

    Start by making your buttermilk and setting it aside so it can do its thing.

    Then cream (or mix) the butter and sugar together for a good 5 to 8 minutes. You can cream the oil, egg yolks, vanilla extract, and butter extract in with the sugar mixture if you want, or you can wait and mix it in after the butter and sugar have been creamed together.

    mixing ingredients for yellow cake from scratch with white KitchenAid stand mixer

    Sift your dry ingredients together at least 3 times. Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.

    yellow cake batter in KitchenAid mixer bowl with white spatula

    Finally, when everything is mixed together, fold in the egg whites and mix together, being careful not to over-mix.

    Pour the cake batter into a well-greased 9″x13″ cake pan, and bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean. You can also make 2 round cakes or cupcakes, but keep in mind, baking times may differ.

    easy yellow cake recipe cake batter in cake pan, unbaked, ready for the oven

    When the cake is fully baked, remove it from the oven and allow it to fully cool before attempting to frost it. If you’re making round cakes or cupcakes, let the cakes cool in the pan for about 10 minutes, then remove to a wire rack to finish cooling.

    baked yellow cake cooling in metal cake pan

    Once the cake has fully cooled, you’re ready to top it off with delectable chocolate frosting and enjoy every bite, along with a cup of coffee. Can’t forget a warm mug of coffee to bring all the flavors full circle!

    piece of yellow cake with chocolate buttercream frosting on ivory plate with fork

    More Cake Recipes You’ll Love

    slice of yellow cake with chocolate frosting on white plate with fork

    KITCHEN TOOLS YOU’LL NEED TO MAKE A YELLOW CAKE

    Stand Mixer or Hand Mixer – You can absolutely mix up a yellow cake by hand, but a mixer enables you to get a really smooth cake batter.

    Measuring Spoons and Measuring Cups

    Egg Yolky Separator – Who doesn’t love a cute egg yolk separator?

    Spatula

    9″ x 13″ Cake Pan

    Cake Tester or Toothpicks

    Coffee Maker with Coffee – Some of my favorite memories are dessert with my grandmother. She always loved a hot cup of coffee with her dessert.

    YELLOW CAKE RECIPE

    If you love this yellow cake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    classic yellow cake recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Classic Yellow Cake Recipe

    Make a deliciously moist and fluffy yellow cake topped with chocolate buttercream frosting. Classic homemade dessert recipe!

    • 1/2 cup unsalted butter
    • 1 1/2 cups pure cane sugar
    • 1/2 cup canola oil
    • 2 large eggs (separated*)
    • 1 teaspoon vanilla extract
    • 1 teaspoon butter extract
    • 1 1/2 cups buttermilk
    • 2 1/2 cups unbleached cake flour
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    1. Pre-heat the oven to 350°.
    2. If you’re making buttermilk, make it first and set aside.**
    3. Cream (or mix) the butter and sugar together for a good 5 to 8 minutes. 
    4. You can also cream the oil, egg yolks, vanilla extract, and butter extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is already creamed.
    5. Meanwhile, sift the dry ingredients together at least 3 times.
    6. Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
    7. Finally, when everything is mixed together, fold in the egg whites and mix together, being careful not to over-mix.
    8. Pour the cake batter into a well-greased 9″x13″ cake pan.
    9. Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
    10. When the cake is fully baked, remove it from the oven and allow it to fully cool before attempting to frost it. If you’re making round cakes or cupcakes***, let the cakes cool in the pan for about 10 minutes, then remove to a wire rack to finish cooling.
    11. Once the cake has fully cooled, top it with delectable chocolate buttercream frosting****, slice, and serve.

    *When mixing the other liquid ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.

    **You can make your own buttermilk or sour milk. Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    ***Keep in mind, if you’re making round cake or cupcakes, cooking times may differ.

    ****Icing not included in nutritional facts. See nutritional info for chocolate buttercream frosting at the link above, included in the recipe instructions.

    Cakes & Cupcakes
    American
    easy yellow cake recipe, how to make a cake moist, how to make fluffy cake, moist cake recipe, yellow cake, yellow cake from scratch, yellow cake recipe
    Classic Yellow Cake from Scratch
    Yellow Cake
  • The Most Scrumptious Pumpkin Roll Ever

    The Most Scrumptious Pumpkin Roll Ever

    How to make the best pumpkin roll with a delicious caramel cream cheese filling. Classic Thanksgiving dessert recipe that’s sure to be a family favorite!

    Pumpkin roll is one of our family’s favorite Thanksgiving desserts. While it may seem a bit complicated and difficult, a pumpkin roll really isn’t all that difficult to make.

    scrumptious pumpkin roll with a cream cheese filling, sliced on an ivory plate

    I actually adapted this particular pumpkin roll recipe from a recipe we found a long time ago in a vintage recipe collection we used to have, called My Great Recipes. It was a collection given to us by a friend, and all the recipes were on cards in long, brown, plastic, see-through containers.

    When we did a big purge and got rid of a few things, I held on to this particular recipe card because it makes such a scrumptious pumpkin roll. Honestly, I wish I’d kept the whole kit (sigh). Live and learn, I guess.

    sliced pumpkin roll on a wooden cutting board with a holiday kitchen towel

    Anyway, instead of a regular cream cheese filling, I like to add just a hint of caramel to the filling. It gives the pumpkin roll even more of an edge, and it’s so delicious!

    WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR PUMPKIN ROLL!

    If you’d rather skip all of my baking tips, important mixing/baking info for this recipe, and similar recipe ideas – and get straight to the scrumptious pumpkin roll recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    DOES IT MATTER WHETHER OR NOT I USE CANNED PUMPKIN OR HOMEMADE PUMPKIN PUREE?

    Nope, they’re the same thing. You can use homemade pumpkin purée, or you can just buy canned pumpkin.

    The only difference I notice when using either/both is that homemade pumpkin purée can have a bit more water and be a little more juicy than store bought canned pumpkin.

    Homemade pumpkin purée is really easy to make, though. The recipe involves roasting the pumpkins, then just blending the pumpkin flesh into a smooth purée.

    HOW TO MAKE A PUMPKIN ROLL

    Your first step is to combine the eggs and sugar. Then add the pumpkin and lemon juice, mixing until blended.

    sifting dry ingredients for pumpkin roll recipe

    Add the flour, baking powder, baking soda, spices, and salt to a sifter; I like to sift the dry ingredients together because that’s how my mama trained me… Sift those dry ingredients!

    Once sifted, add the dry ingredients to the egg mixture, mixing well.

    Add a sheet of wax paper to a jelly roll pan (more on what this is in a minute). Then spray it down with cooking spray.

    Spread the batter onto the wax paper, spreading it out evenly and smoothly.

    Bake the pumpkin cake at 375° for about 15 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove the cake from the oven and cool for 15 minutes.

    WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?

    That’s ok! What is in pumpkin pie spice is a mixture of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

    You can use these spices, individually, if you have them. You’ll just need to use a smaller amount of each spice you choose to use, so they can work together to create the amount of pumpkin pie seasoning you would need, in this case, a teaspoon.

    I would definitely try to use cinnamon, nutmeg, ginger, and even allspice if possible.

    WHAT IS A JELLY ROLL PAN?

    Basically, a jelly roll pan is just a cookie sheet with raised sides. It prevents the cake batter from going off the sides of your pan.

    HOW TO ACTUALLY ASSEMBLE A PUMPKIN ROLL

    You can sprinkle a little powdered sugar on a flour sack towel to give your pumpkin roll an even prettier, more festive, almost snowy look. Then place the pumpkin cake on the towel, peel off the wax paper, and let it cool for 10 minutes longer.

    place the pumpkin roll cake onto a powdered sugar flour sack towel and peel off the wax paper

    After allowing it to cool, roll the cake up in the towel, and set it aside while you mix up the cream cheese filling.

    rolling pumpkin roll cake up in flour sack towel

    Rolling up your pumpkin roll in a towel is supposed to help it not be too moist and also help it not crack. It may or may not crack while you’re doing the final rolling; just take your time and don’t rush.

    Once your filling is mixed up and creamy smooth, unroll the cake and spread the filling on the cake.

    spread cream cheese filling onto pumpkin roll cake before rolling

    Then roll the cake back up into a scrumptious pumpkin roll (minus the towel).

    pumpkin roll sprinkled with powdered sugar on a wooden cutting board

    Wrap it in plastic wrap, and let it cool in the fridge for about an hour.

    You can slice it up when you’re ready to serve it, but keep any leftovers in the fridge.

    sliced pumpkin roll on an ivory plate for Thanksgiving and Christmas

    Mmmm…. mmmm…. Such a yummy, moist, sponge-like cake roll! The caramel cream cheese filling is the BEST!

    Pumpkin roll is definitely one of my favorite Thanksgiving recipes of all time.

    bite of pumpkin roll on a fork with ivory plate

    CAN I FREEZE A PUMPKIN ROLL?

    Yes, you can. Freezing a pumpkin roll shouldn’t hurt the integrity of your roll or your filling one bit.

    Just be sure to wrap it well in both plastic wrap and freezer paper or place it in a freezer bag for freezing. That way you can hopefully prevent freezer burn.

    pumpkin roll on wooden cutting board

    IF YOU LOVE PUMPKIN ROLL, YOU MAY LOVE THESE PUMPKIN RECIPES!

    Deliciously Moist Pumpkin Bread Recipe

    Soft and Fluffy Pumpkin Muffins

    Pumpkin Gooey Butter Cake

    Creamy No Bake Pumpkin Dessert

    Instant Pot Pumpkin Spice Cheesecake

    Old-Fashioned Pumpkin Pie

    Pumpkin Sugar Cookies

    Pumpkin Pear Spice Cake

    slices of pumpkin roll on white plate

    KITCHEN TOOLS YOU’LL NEED TO MAKE A PUMPKIN ROLL:

    Stand Mixer or Hand Mixer – You can definitely mix a pumpkin roll by hand, but a mixer enables you to get a really smooth cake batter.

    Measuring Spoons and Measuring Cups

    Sifter

    Spatula

    Cake Tester or Toothpicks

    Jelly Roll Pan

    Flour Sack Towel

    PUMPKIN ROLL RECIPE

    If you love this pumpkin roll recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    The Most Scrumptious Pumpkin Roll Recipe Ever

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Best Pumpkin Roll Ever

    How to make the best pumpkin roll with a delicious caramel cream cheese filling. Classic Thanksgiving dessert recipe that’s sure to be a family favorite!

    Cake Roll:

    • 3 large eggs
    • 3/4 cup cane sugar
    • 2/3 cup pumpkin purée
    • 1 teaspoon lemon juice
    • 3/4 cup unbleached cake flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/2 tablespoons pumpkin pie spice
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt

    Cream Cheese Filling:

    • 8 ounces cream cheese (softened)
    • 4 tablespoons salted butter (softened)
    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon caramel extract

    1. Pre-heat the oven to 375° F.

    2. In a large mixing bowl, combine the eggs and sugar.

    3. Add the pumpkin and lemon juice to the egg mixture, mixing until blended. Set aside.

    4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, spices, and salt.

    5. Add the dry ingredients to the pumpkin mixture, mixing well.
    6. Add a sheet of wax paper to a jelly roll pan. Then spray it with cooking spray.
    7. Spread the batter onto the wax paper, spreading it out evenly and smoothly.

    8. Bake at 375° F for about 15 minutes or until a toothpick or cake tester inserted in the center comes out clean. 

    9. Remove the cake from the oven and cool for 15 minutes.

    10. Turn the cake onto a clean flour sack towel sprinkled with extra powdered sugar. Cool 10 minutes longer.

    11. Carefully peel off the wax paper; then roll the cake up in the towel and set it aside while you mix up the cream cheese filling.

    12. Beat together the softened cream cheese and butter.

    13. Mix in the powdered sugar, vanilla extract, and caramel extract, mixing until smooth.

    14. Unroll the cake and evenly spread the filling over it.
    15. Remove the towel and roll the cake back up into a pumpkin roll.
    16. Wrap the cake in plastic wrap and chill for at least 1 hour.
    17. Slice before serving and enjoy! Keep leftover slices refrigerated.

    *You can use either canned pumpkin or homemade pumpkin purée. They’re the same thing, so it doesn’t matter which one you use.

    Desserts, Thanksgiving
    American
    how to make a pumpkin roll, pumpkin desserts, pumpkin puree, pumpkin recipes, pumpkin roll, pumpkin roll recipe, thanksgiving dessert recipes, thanksgiving desserts
    the most scrumptious pumpkin roll ever
    how to make the most scrumptious pumpkin roll ever
  • Gooey Butter Cake

    Gooey Butter Cake

    Make a simple and easy St. Louis style gooey butter cake using a cake mix. Ooey gooey recipe for the best dessert you’ll ever have!

    Growing up in St. Louis, gooey butter cake was a pretty popular dessert. My mom made it every once in awhile, and it was always so good.

    slice of gooey butter cake with blackberries on an ivory plate with fork

    St. Louis gooey butter cake is the perfect mix of ooey gooey, chewy, cream cheese deliciousness. With a chewy edge, crackling top, and soft gooey middle, it’s the best of the best when it comes to dessert recipes.

    The original butter cake recipe comes from a school cookbook (from my elementary school), but I kinda changed it up just a little bit.

    If you love this gooey butter cake, you’ll love my pumpkin gooey butter cake too.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR GOOEY BUTTER CAKE!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious ooey gooey butter cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    gooey butter cake baked in blue baking dish and dusted with powdered sugar

    ST. LOUIS GOOEY BUTTER CAKE

    Gooey butter cake was a staple growing up in St. Louis. St. Louis foods are the best!

    I know right where you can find the best gooey butter cake in that wonderful city too. In fact, this yummy dessert is one of my 5 reasons why you should visit Soulard Market!

    WHY USE A CAKE MIX?

    Back in the day, cake mix recipes were pretty popular. We’d make all kinds of easy cake mix desserts, like cake mix cookies and cake mix cakes.

    My favorite lemon poke cake with lemon glaze uses a box cake mix.

    slice of gooey butter cake on ivory plate with blackberries

    The recipes were easy, simple, and always delicious. And back then box cake mix hardly cost anything, definitely less than a dollar.

    This recipe comes from those bygone days. And while I plan on developing an actual gooey butter cake from scratch, as in no cake mix, I’m not sure it can beat this family favorite recipe.

    CAN I FREEZE GOOEY BUTTER CAKE?

    While I’ve never needed to freeze it, I see no reason why you can’t freeze this cake. Just make sure it’s covered well so it doesn’t get freezer burn.

    Also, allow enough time for it to thaw once you’re ready to get it out and serve it.

    TIPS FOR HOW TO MAKE AN OOEY GOOEY BUTTER CAKE

    First up, the crust…

    Start by melting the butter. Then beat 2 eggs and mix together with the butter.

    mixing ingredients for cake mix gooey butter cake crust in blue mixing bowl with hand mixer

    And here’s where the cake mix comes in… You’ll need to mix that butter and egg mixture together with the cake mix. Then spread the mixture in an un-greased 9″x13″ cake pan.

    unbaked gooey butter cake crust in blue baking dish ready to bake

    Next up, the filling…

    Mix together the other 2 eggs, cream cheese, and powdered sugar.

    mixing ooey gooey butter cake filling in blue bowl with hand mixer

    Then spread it over the crust as a second layer to the cake.

    gooey butter cake filling topping the cake mix crust in a blue baking dish

    And that’s it! You’ll bake it for about 40 minutes, or until a toothpick comes out barely gooey.

    If you’re not sure, you can also check the internal temperature of the cake with a baking thermometer. According to The Kitchn, the internal temperature should reach 210°F.

    baked gooey butter cake in blue baking dish

    After it’s cooled for about 10 to 15 minutes, you can dust it with powdered sugar.

    powdered sugar dusted gooey butter cake in baking dish

    IF YOU LOVE THIS RECIPE, HERE ARE A FEW MORE CAKE MIX RECIPES YOU WILL LOVE:

    Strawberry Jello Cake Flag Cake

    Grass Block Minecraft Cake

    Raspberry Chocolate Cake in about a Minute

    gooey butter cake made with butter cake recipe using box cake mix, sliced in baking dish

    KITCHEN TOOLS YOU’LL NEED TO MAKE GOOEY BUTTER CAKE

    Stand Mixer or Hand Mixer – You can definitely mix gooey butter cake by hand, but a mixer enables you to get a really smooth cake batter.

    Measuring Cups

    Spatula

    9″ x 13″ Cake Pan

    Cake Tester or Toothpicks

    Baking Thermometer

    Powder Shaker – Such a nifty tool for dusting powdered sugar on your cake evenly; and it comes with stencil designs you can use for other sweet recipes.

    GOOEY BUTTER CAKE RECIPE

    If you love this gooey butter cake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Gooey Butter Cake Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Gooey Butter Cake

    Make a simple and easy St. Louis style gooey butter cake using a cake mix. Ooey gooey recipe for the best dessert you’ll ever have!

    • 1/2 cup salted butter (melted)
    • 4 large eggs
    • 15.25 ounces yellow cake mix ((1 box))
    • 8 ounces cream cheese
    • 3 3/4 cups powdered sugar

    1. Pre-heat the oven to 350° F.

    2. Beat 2 of the eggs together with the melted butter.

    3. Add the cake mix to the butter mixture, and mix well.

    4. Spread the mixture in an un-greased 9"x13" cake pan.
    5. Mix together the remaining 2 eggs, the cream cheese, and the powdered sugar.
    6. Spread the mixture onto the crust as a second layer to the cake.

    7. Bake at 350° F for about 40 minutes, or until a toothpick inserted in the center comes out barely gooey.

    8. Once the cake is fully cooked, remove it from the oven, and allow it to cool for about 10 to 15 minutes.

    9. Then using a shaker, lightly sprinkle powdered sugar over the entire cake.

    10. Allow the cake to cool and serve.

    *You can also use a butter recipe yellow or white cake mix for this recipe.

    **If you’re not sure if the cake is done, you can check the internal temperature of the cake with a baking thermometer (see above commentary for more).

    Cakes & Cupcakes, Desserts
    American
    butter cake recipe, cake mix recipe, cake recipes, easy dessert recipes, gooey butter cake, gooey butter cake recipe, ooey gooey butter cake, st. louis gooey butter cake
    simple and easy gooey butter cake recipe
    ooey gooey butter cake recipe
  • Moist and Fluffy Chocolate Cupcakes

    Moist and Fluffy Chocolate Cupcakes

    Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Frost with butterbeer buttercream frosting for the most decadent dessert!

    These chocolate cupcakes really should be called death by chocolate cupcakes because that’s how I felt after taking just one bite. They’re so light, fluffy, and moist, it’s really easy to chow down on 2 or 3 before you even realize it.

    bite out of moist and fluffy chocolate cupcakes with butterbeer buttercream frosting

    Cupcakes are so easy to make, but I’m going to share a few tips with you for how to make a cake moist, fluffy, and soft. In fact, these cupcakes will likely be the softest cupcakes you’ve ever made.

    Top them off with a butterbeer buttercream frosting, and you’ve got the makings of a most decadent dessert.

    easy chocolate cupcakes with butterbeer buttercream frosting and brown paper cupcake liners on a white marble countertop

    I’ve loved cupcakes since I was a little girl; every year my mom would make a batch of cupcakes for me to take to school and share with my friends on my birthday.

    This chocolate cupcake recipe is perfect for a child’s birthday, for the holidays, or even for a fun after school treat for your kids. It makes the best Minecraft birthday cupcakes.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR CHOCOLATE CUPCAKES!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious chocolate cupcake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    HOW TO MAKE CAKE MOIST (OR IN THIS CASE CUPCAKES)

    I’ve had a love/hate relationship with homemade cake recipes in the past; sometimes I’ve gotten them right and sometimes they’ve been total flops. Thankfully, these cupcakes turned out perfect!

    homemade chocolate cupcakes with a blue striped towel on a white marble countertop

    There are a few steps I took to ensure that our chocolate cupcakes would be very light, fluffy, and moist, just like my favorite yellow cake. And the steps I took to make moist chocolate cake actually worked.

    • Use a mixture of butter and oil to make a moist cake.
    • When you cream the butter and sugar (or mix the butter and sugar), do so for a good 5 to 8 minutes.
    • When mixing the other wet ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.
    separating eggs using an egg yolk separator and a Pyrex measuring cup for chocolate cupcakes recipe
    • Use buttermilk instead of regular milk. In fact, you can make your own buttermilk; I’ll show you how below. What buttermilk does is break down the gluten, which makes your cake softer.
    • Use cake flour to make a lighter, softer cake. It really does make a difference.
    • Sift your flour and dry ingredients together at least 3 times. My grandma would’ve said 7; she was a real stickler about sifting.
    • Don’t mix the cake batter too long after adding the flour. Mix it just until it’s mixed. You can even alternate the flour mixture with the milk to be more aware of how long you’re mixing. Over mixing can make a cake more dense.

    HOW TO MAKE YOUR OWN BUTTERMILK SO YOU DON’T HAVE TO BUY IT

    We almost never buy buttermilk. We just never use it because I know I can make my own when I’m baking.

    My mom taught me this little trick when I was younger.

    Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    ingredients to make buttermilk for chocolate cupcakes recipe, including vinegar and whole milk, with Pyrex measuring cup on tile counterop

    Before you know it, you have sour milk or buttermilk. Works like a charm!

    CAN I MAKE THESE CUPCAKES AHEAD OF TIME AND FREEZE THEM?

    You can! In fact, Life as a Strawberry has a really helpful tutorial for How to Store and Freeze Cupcakes.

    TIPS FOR HOW TO MAKE CUPCAKES

    Start by making your buttermilk and setting it aside so it can do its thing.

    Then cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes. You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want.

    sifting dry ingredients for chocolate cupcakes into white batter bowl

    Sift your dry ingredients together at least 3 times.

    Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.

    batter for chocolate cupcakes in white mixing bowl with spatula

    Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is mixed.

    Add cupcake liners to 2 large muffin tins, and pour or dispense batter into each cup, filling it 3/4 of the way full.

    not yet baked chocolate cupcakes in brown paper cupcake liners in muffin pan

    Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.

    baked chocolate cupcakes in muffin pan on white marble countertop

    Let the cupcakes cool in the pan for about 10 minutes, then remove to a wire rack. You can use a table knife to go around the edges of the cupcakes if they stick to the pan at all.

    bite out of moist chocolate cupcakes

    Allow them to fully cool before attempting to ice the cupcakes.

    Then top with a cupcake frosting like this deliciously creamy butterbeer buttercream frosting or regular buttercream frosting for the best chocolate cupcake recipe ever. Yum!

    frosting dark chocolate cupcakes with butterbeer buttercream frosting

    MORE CUPCAKE RECIPES YOU WILL LOVE:

    Lime Vanilla Poke Cake Cupcakes

    Scrumptious Poke Cake Lemon Cupcakes

    Strawberry Filled Vanilla Cupcakes

    Chocolate Bunny Tail Cupcake Bites

    Valentine Snack Cakes Copycat Recipe

    fluffy and moist chocolate cupcakes with butterbeer buttercream frosting on white marble countertop

    KITCHEN TOOLS YOU’LL NEED TO MAKE CHOCOLATE CUPCAKES

    Stand Mixer or Hand Mixer – You can definitely mix chocolate cupcakes by hand, but a mixer enables you to get a really smooth cupcake batter.

    Measuring Spoons and Measuring Cups

    Egg Yolky Separator – Who doesn’t love a cute egg yolk separator?

    Spatula

    Muffin Pan with Cupcake Liners

    Batter Dispenser – This makes it really easy to fill the cupcake liners.

    Cake Tester or Toothpicks

    Wire Rack

    Cake Decorating Kit with Tips and Pastry Bags – If you decide to decorate your cupcakes or even just want to swirl the icing on.

    CHOCOLATE CUPCAKE RECIPE

    If you love this moist chocolate cupcake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    moist and fluffy chocolate cupcakes recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Moist and Fluffy Chocolate Cupcakes

    Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Frost with butterbeer buttercream frosting for the most decadent dessert!

    • 1/2 cup unsalted butter
    • 1/2 cup canola oil
    • 1 1/2 cups pure cane sugar
    • 2 large eggs (separated*)
    • 1 teaspoon vanilla extract
    • 1 1/2 cups buttermilk
    • 2 cups cake flour
    • 1/2 cup dark cocoa powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    1. Pre-heat the oven to 350°.
    2. If you’re making buttermilk, make it first and set aside.**
    3. Cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes. 
    4. You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is creamed.
    5. Meanwhile, sift the dry ingredients together at least 3 times.
    6. Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
    7. Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is blended.
    8. Add cupcake liners to 2 large muffin tins, and pour or dispense the batter into each cup, filling each cup 3/4 of the way full.
    9. Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
    10. Let the cupcakes cool in the pan for about 10 minutes, then remove to a wire rack.*** 
    11. Allow the cupcakes to fully cool before attempting to ice them. Then top with this deliciously creamy butterbeer buttercream frosting.****

    *When mixing the other wet ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.

    **You can make your own buttermilk or sour milk. Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    ***You can use a table knife to go around the edges of the cupcakes if they stick to the pan at all.

    ****Icing not included in nutritional facts. See nutritional info for the butterbeer buttercream frosting at the link above.

    Cakes & Cupcakes
    American
    best chocolate cupcake recipe, chocolate cupcake recipe, chocolate cupcakes, how to make a cake moist, how to make chocolate cupcakes, how to make cupcakes, how to make fluffy cake, moist chocolate cupcake recipe, moist chocolate cupcakes
    deliciously moist chocolate cupcakes recipe
    fluffy chocolate cupcakes recipe
    how to make chocolate cupcakes
  • Lemon Poke Cake with Lemon Glaze

    Lemon Poke Cake with Lemon Glaze

    Let’s make Grandma’s favorite lemon poke cake with lemon glaze, using a cake mix. This easy recipe makes a fluffy cake with a simple lemony icing drizzled on top. It’s a luscious lemony dessert everyone will love.

    My mom and grandma must have both had the same lemon poke cake recipe, because growing up, I remember both of them making this lemon poke cake with glaze. Lemon cake is a family favorite, as are lemon cupcakes, lime vanilla poke cake cupcakes, and lemon poke cake without pudding.

    slice of lemon poke cake with lemon glaze on white plate with slice of lemon on top

    I’m going to show you how to make it. Just like my strawberry Jello cake, this is a poke cake too.

    lemon poke cake in a cake pan

    Why You’ll Love This Cake

    • It’s a quick and easy dessert you can make any time of year. I especially love it as a summer dessert, I think because of the lemon-y flavor.
    • Easy means this is a cake mix recipe. Don’t worry, though, because it’s more than just a cake mix.
    • Like my favorite yellow cake recipe, lemon cake is perfect for your next church potluck or outdoor cookout.
    • My favorite thing about this cake is the lemon glaze that creates a slightly crispy top and then soaks down into the cake.
    lemon poke cake with lemon glaze ingredients on wood countertop

    Ingredients and Substitutions Notes

    Here are just a few notes on the ingredients you’ll need to make this cake…

    slice of lemon cake on white plate with slice of lemon and a fork

    How to Make Lemon Poke Cake

    Before getting started mixing up the batter, pre-heat your oven to 350° F and grease a 9×13 cake pan.

    Mix up the Cake Batter…

    1. First mix together the cake mix and the instant pudding mix.
    2. Add in the eggs and water, beating everything together for about 2 minutes.
    3. Add the canola oil; then beat for another 2 minutes.
    4. Pour the cake batter into a rectangular 13″x9″ cake pan, and smooth it out evenly in the pan with a baking spatula.
    5. Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.
    steps for how to make lemon poke cake batter in mixing bowl, then pour into cake pan and baked

    Then Make the Lemon Glaze…

    1. In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
    2. When the cake is done and while it’s still hot, poke it all over with a fork.
    3. Then pour or spoon on the glaze and spread it evenly over the cake.
    4. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It’s so good! 
    steps for how to make lemon glaze for poke cake, poke holes all over cake with a fork, then pour glaze on poke cake and allow to crisp

    And at this point, it’s ready to slice, serve, and satisfy those cravings for all the lemon flavor this cake has to offer.

    close up slice of lemon pudding cake with slightly crispy lemon glaze and slice of lemon on white plate

    Expert Tips and Recipe FAQ’s

    What happens if you add lemon juice to the cake mix?

    You’ll just have an even more lemony cake. It will be really citrusy. I find that the cake mix is usually lemony enough without added juice.

    What is the best way to poke holes in a poke cake?

    If you’re just pouring a thin glaze, as in the case of this cake, a fork is generally sufficient. Just use the fork to poke holes all over the top of the cake, and the glaze will drizzle down into the baked cake, making it really moist and delicious. However, if you’re adding a thicker liquid, like pudding, you may want to use the handle of a wooden spoon to poke the holes; that allows more room for the pudding to soak down into the cake.

    How should I store lemon poke cake?

    It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator.

    Can I freeze it?

    Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. If freezing it in the cake pan, I’d add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.

    slice of lemon cake with bite on fork

    More Easy Cake Recipes:

    If you love this easy lemon cake, you’ll love these cakes too…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Lemon Poke Cake with Lemon Glaze

    How to make Grandma's lemon poke cake with lemon glaze, using a cake mix. Fluffy cake recipe with a simple lemony icing drizzled on top.

    • Mixer
    • 9×13 Cake Pan
    • Baking Spatula
    • Cake Tester
    • Mixing Bowl

    Cake:

    • 15.25 ounce lemon cake mix
    • 3.4 ounces lemon instant pudding mix
    • 4 large eggs
    • 3/4 cup water
    • 3/4 cup canola oil

    Glaze:

    • 2 cups powdered sugar
    • 6 tablespoons lemon juice*

    Cake:

    1. Pre-heat the oven to 350°.
    2. Mix together the cake mix and the instant pudding mix. 
    3. Then add in the eggs and water, beating everything together for about 2 minutes.
    4. Add the canola oil; then beat for another 2 minutes. 
    5. Pour the cake batter into a rectangular 13"x9" cake pan, and smooth it out evenly in the pan with a spatula.

    6. Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.

    Lemon Glaze:

    1. In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.

    2. When the cake is done and while it’s still hot, poke it all over with a fork.

    3. Then pour or spoon on the glaze and spread it evenly over the cake. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It's so good!

    4. Now it's ready to serve and enjoy!

    *You can substitute 4 ounces of frozen lemonade concentrate for the lemon juice. 

    How should I store lemon cake?
    It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator.

    Can I freeze it?
    Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. If freezing it in the cake pan, I’d add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.

    Cakes & Cupcakes
    American
    lemon cake, lemon poke cake, lemon poke cake recipe, lemon poke cake with lemon glaze
  • Easy Strawberry Jello Flag Cake

    Easy Strawberry Jello Flag Cake

    Celebrate the 4th of July with a patriotic flag cake made from a box mix and strawberry Jello. This poke cake, topped with whipped cream and fresh berries, is such a refreshing dessert and so easy to make!

    Like my red white and blue poke cake and red white and blue cupcakes, this is a semi-homemade recipe. Meaning that, instead of making a homemade cake, you can use a cake mix.

    American flag cake in metal cake pan

    I just love how refreshing this cake really is. It’s the perfect dessert for summertime!

    Why Make This Recipe?

    I think you’ll love this 4th of July cake because it’s…

    • Quick and easy to make – In fact, you can mix it up in just minutes, and it’s topped with a simple whipped cream topping.
    • Light and fluffy – Because it’s a Jello cake made with a cake mix, it’s always so soft and fluffy, so it’s not a heavy dessert.
    • Perfect for summer – Jello cake is so refreshing in the summertime, mainly because it’s chilled and filled with all that strawberry Jello goodness.
    • Easy to decorate – What easier way to decorate an American flag cake than with fresh blueberries and strawberries? There’s hardly any work involved.
    • Budget-friendly – You can make this festive dessert for less than $15.
    [mv_video jsonLd=”true” key=”sadsbfvnwjxsmhwplmkk” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1527008225/ckk4alacd4qkaezk2ykz.jpg” title=”Strawberry Jello Cake Flag Cake”]

    Ingredient Notes

    Most of the ingredients you need are simple, and you may even have them already in your pantry. Fresh berries are the only thing you may have trouble finding during certain times of the year.

    American flag cake ingredients on white marble countertop

    How to Make a Flag Cake

    Gather your ingredients, and prep anything that needs prepped. For example, wash and dry the berries.

    1. Mix together the cake mix, water, canola oil, and eggs, and mix it according to package directions.
    2. Then pour the cake batter into a greased 9×13 cake pan, and bake according to package directions.
    mixing ingredients for cake batter in mixer and pouring batter into greased cake pan
    1. After baking, allow the cake to cool for about 15 to 20 minutes; and meanwhile, mix the Jello mix with boiling water.
    2. Then add in cold water, continuing to mix well, ’til the Jello mix is fully dissolved.
    3. Poke the top of your cake all over with a fork, creating small holes all over the top of the cake.
    4. Slowly pour the Jello mixture over the entire cake, and allow the cake to finish cooling.
    mixing strawberry Jello with water in glass measuring cup, poking holes on top of vanilla cake, and pouring Jello onto cake
    1. Using a spatula, spread whipped cream evenly over the entire cake.
    2. Add 5 or more rows of blueberries to the top left corner of the cake. 
    3. Stem and slice the strawberries length wise; then add rows of strawberries to create the red stripes for your cake. I had enough room to add 4 rows of strawberries to my cake.
    decorating American flag cake with whipped cream, blueberries, and strawberries

    When you’re done decorating, cover and chill your Fourth of July cake for 3 to 4 hours before serving.

    Expert Tips and Recipe FAQ’s

    • Careful when spreading the whipped cream on top of the cake. Some cake mix cakes are so light and fluffy, the top will easily crumble and spread with the whipped cream.
    How long will Jello cake keep?

    It should keep for 2 to 3 days, but you’ll need to cover it and keep it in the refrigerator when not serving.

    Can I use other flavors of cake mix?

    Yes, you can! You can easily make this dessert just as good with a chocolate cake mix, funfetti cake mix (sprinkles are especially fun for the 4th of July), yellow butter cake, strawberry cake, etc.

    slice and bite of 4th of July cake on fork

    More July 4th Desserts You’ll Love:

    More desserts to go with your Fourth of July flag cake!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Easy Strawberry Jello Flag Cake

    Celebrate the 4th of July with a patriotic flag cake made from a box mix and strawberry Jello. This poke cake, topped with whipped cream and fresh berries, is such a refreshing dessert and so easy to make!

    • 16.5 ounces vanilla cake mix
    • 1 cup water
    • 3 large eggs
    • 1/3 cup canola oil
    • 1 cup boiling water
    • 3 ounces strawberry Jello mix
    • 1/2 cup cold water
    • 8 ounces whipped cream
    • 1 pint blueberries
    • 1 1/2 quarts strawberries
    1. Gather ingredients, and prep berries by washing and drying.
    2. Mix together the cake mix, water, canola oil, and eggs, and mix it according to package directions.
    3. Then pour the cake batter into a greased 9×13 cake pan, and bake according to package directions.
    4. After baking, allow the cake to cool for about 15 to 20 minutes.
    5. Meanwhile, mix the Jello mix with boiling water.
    6. Then add the cold water, continuing to mix well, ’til the Jello mix is fully dissolved.
    7. Poke the top of your cake all over with a fork, creating small holes all over the top of the cake.
    8. Slowly pour the Jello mixture over the entire cake, and allow the cake to finish cooling.
    9. Using a spatula, spread whipped cream evenly over the entire cake.
    10. Add 5 or more rows of blueberries to the top left corner of the cake.
    11. Stem and slice the strawberries length wise; then add rows of strawberries to create the red stripes for your cake. I had enough room to add 4 rows of strawberries to my cake.
    12. When you’re done decorating, cover and chill your Fourth of July cake for 3 to 4 hours before serving.

    Gluten-Free –

    You can use a gluten-free cake mix in place of a regular cake mix; just keep in mind cake batter ingredients may vary, depending on the cake mix you use.

    Careful when spreading the whipped cream on top of the cake –

    Some cake mix cakes are so light and fluffy, the top will easily crumble and spread with the whipped cream. Go easy with the spatula.

    Storage –

    Jello cake should keep for 2 to 3 days, but you’ll need to cover it and keep it in the refrigerator when not serving.

    4th of July
    American
    4th of July cake, American flag cake, flag cake, flag cake recipe, Fourth of July cake, Jello flag cake, July 4th dessert
  • Best Ever Carrot Cake Sheet Cake

    Best Ever Carrot Cake Sheet Cake

    Best Ever Carrot Cake Sheet Cake is easy to make, moist, and delicious. It’s one of my favorite desserts, especially paired with a cream cheese frosting that’s simply to die for. Homemade carrot sheet cake recipe you can feed a crowd.

    Bite of the best ever carrot cake sheet cake on a fork on white plate

    Is there anything better than a carrot sheet cake lathered with a sweet and tangy cream cheese frosting? Nope. There’s nothing better than my best ever carrot cake sheet cake. Mmmm, it really is that good.

    My original thought was to make this recipe into a traditional layer cake because it’s carrot cake, right? But when I got to thinking about it, I decided I wanted to give you a truly easy carrot cake recipe that’s super simple to make.

    Plus a sheet cake feeds a crowd. It’s something you can cut into squares and feed a large group of people, perfect for Easter and summer get togethers.

    And don’t be intimidated by the thought of making carrot cake from scratch. It’s not difficult at all, especially if you have a salad shooter for shredding up your carrots.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”pnjy7xfoyxiernbxrrzc” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1521734081/p2wgb2fwz8tsfm1ubiaf.jpg” title=”Best Ever Carrot Cake Sheet Cake” volume=”100″]

    While I decided to put pecans in our carrot cake, you can totally decide whether or not you want them in yours. I know a lot of people don’t like nuts, and that’s ok. With or without, it’ll still be delicious either way you go.

    Slice of carrot sheet cake with cream cheese frosting and pecans on a spatula

    If you love cake, you may also enjoy my yellow cake with chocolate buttercream frosting.

    Tips for how to make this carrot cake recipe:

    You’ll need a few ingredients… Unsalted butter, pure cane sugar, eggs, vanilla extract, caramel extract, unbleached all-purpose flour, baking soda, baking powder, salt, cinnamon, carrots, and chopped pecans.

    1. Pre-heat your oven to 375°.
    2. Melt the butter, and cream (mix) together with the sugar.
    3. Add the eggs, vanilla extract, and caramel extract into your butter mixture, and mix well.
    4. Sift together your dry ingredients, including the flour, baking soda, baking powder, salt, and cinnamon.
    5. Add the dry ingredients to the wet ingredients, and mix well for 2 to 3 minutes.
    6. Add the shredded carrots and pecans (again, nuts are optional) to your mixture, and continue to mix well until everything is blended together.
    7. Pour and spread the cake batter into a large sheet cake pan.
    8. Bake at 375° for 25 to 30 minutes, or until a toothpick/cake tester comes out clean.
    9. Remove the cake from the oven, and allow it to cool right in the pan.
    10. Meanwhile, mix up your frosting. I highly recommend using a cream cheese frosting.
    11. Once the cake has cooled, spread the frosting all over the top of the cake.
    12. Optional step: Sprinkle chopped pecans or walnuts all over the top of the frosting.
    13. Cut into slices and serve.

    I recommend storing the frosted cake in the refrigerator, since it’s covered in a cream cheese frosting.

    slice of the best ever carrot cake with a swirl of cream cheese frosting on top

    Variations for your carrot sheet cake:

    Use shredded zucchini instead of, or in addition to, carrots. Just cut the amount of carrots down for however much zucchini you decide to use.

    You can even add in 1/2 teaspoon or so of allspice, nutmeg, or your favorite spice to give the cake a more spice-filled taste.

    Instead of pecans, you can use walnuts or any other type of nut you think may be good.

    carrot cake from scratch in a sheet pan with cream cheese frosting and pecans on top

    More cake recipes you may enjoy:

    Pineapple Sunshine Cake

    Peanut Butter Chocolate Cake

    Apple Bundt Cake

    Pumpkin Pear Spice Cake

    Lemon Cake

    easy carrot cake recipe sliced on a spatula in a sheet pan

    Kitchen tools you may need to make carrot cake from scratch:

    Mixer – I love using my Bosch mixer for mixing up cake batter.

    Sifter – I never make a cake without sifting, the result of training by my mom and grandmas.

    Salad Shooter – This kitchen tool makes it so much easier to shred the carrots.

    Sheet Cake Pan – You’ll need a large pan that makes a thinner cake.

    Cake Tester – This will help you see if your cake is done after baking.

    Spatula/Server – Slice and serve your cake with a square spatula.

    Best Ever Carrot Cake Sheet Cake

    Best Ever Carrot Cake Sheet Cake is easy to make, moist, and delicious. It’s one of my favorite desserts, especially paired with a cream cheese frosting that’s simply to die for. Homemade carrot sheet cake recipe you can feed a crowd.

    • 1 cup unsalted butter
    • 2 cups pure cane sugar
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon caramel extract
    • 2 cups unbleached all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 2 1/2 cups shredded carrots
    • 1 1/2 cups chopped pecans
    • 2 cups cream cheese frosting
    1. Pre-heat your oven to 375°.
    2. Melt the butter, and cream (mix) together with the sugar. 
    3. Add the eggs, vanilla extract, and caramel extract into your butter mixture, and mix well.
    4. Sift together your dry ingredients, including the flour, baking soda, baking powder, salt, and cinnamon.
    5. Add the dry ingredients to the wet ingredients, and mix well for 2 to 3 minutes.
    6. Add the shredded carrots and pecans (nuts are optional) to your mixture, and continue to mix well until everything is blended together.
    7. Pour and spread the cake batter into a large sheet cake pan.
    8. Bake at 375° for 25 to 30 minutes, or until a toothpick/cake tester comes out clean.
    9. Remove the cake from the oven, and allow it to cool right in the pan.
    10. Meanwhile, mix up your frosting. I highly recommend using a cream cheese frosting.
    11. Once the cake has cooled, spread the frosting all over the top of the cake.
    12. Optional step: Sprinkle chopped pecans all over the top of the frosting.
    13. Cut into slices and serve.
    Cakes & Cupcakes
    American
    carrot cake, carrot cake sheet cake, carrot sheet cake
    Best Ever Carrot Cake Sheet Cake Recipe
    Slice of the best ever carrot cake sheet cake on a white plate with a bite on a fork
  • Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake – Make it from scratch, layering homemade chocolate cake with a decadent peanut butter cream cheese frosting. Dessert recipe made for chocolate lovers.

    Bite out of peanut butter chocolate cake slice

    Peanut Butter Chocolate Cake is a chocolate lover’s delight. Pairing together chocolate cake with peanut butter frosting is the stuff dreams are made of.

    In my opinion, chocolate and peanut butter go together like Baby and Johnny, Princess Buttercup and Westley, Sam and Annie, Terry and Nickie, classic yellow cake and chocolate buttercream frosting… Well, you get the picture. I’m so in the mood for a rainy day, a stack of old movies, and this scrumptious chocolate cake to go with ’em!

    Slice of homemade chocolate cake with peanut butter cream cheese frosting on a white plate

    When deciding what kind of frosting to make with this cake, I could have used my favorite buttercream frosting; or I could’ve made a double chocolate cake with chocolate buttercream frosting.

    But I knew I wanted to use cream cheese in the recipe.

    Mixing peanut butter into a cream cheese frosting, it makes for a really smooth, creamy frosting that lends just the right amount of sweetness to each bite of this decadent cake.

    If you’re a chocolate lover like I am, this chocolate cake recipe is definitely for you. And for a chocolate cake from scratch recipe, it’s relatively easy to make.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”nca347tyg7qlhz04f1it” thumbnail=”https://mediavine-res.cloudinary.com/v1520913973/vzcar5jegwjvcbylcfge.jpg” title=”Peanut Butter Chocolate Cake from Scratch” volume=”100″]

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR PEANUT BUTTER CHOCOLATE CAKE!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious peanut butter chocolate cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Frosting a chocolate cake with peanut butter frosting

    Tips for how to make homemade chocolate cake:

    • Grease your pans really well with a good layer of cooking spray or by rubbing them with shortening/butter and coating with flour.
    • Anytime you make a cake, I highly recommend sifting your flour before adding it in with the other dry ingredients.
    • To make sour milk, just combine the milk with a tablespoon of vinegar.
    • Use a toothpick or cake tester to check whether or not your cake is done at the end of cook time.

    Tips for how to make peanut butter cream cheese frosting:

    • Make sure the cream cheese and butter are softened before attempting to mix.
    • Let your cake fully cool before adding the frosting.
    • I do like to refrigerate this cake once it’s made, mainly because of the cream cheese frosting.
    • When you do go to serve it up, try cutting a slice and warming it up in the microwave for about 15 seconds. Mmmm, just like it’s fresh out of the oven.

    Fork bite out of homemade chocolate cake slice

    More chocolate cake recipes you may enjoy:

    Grass Block Minecraft Cake

    Raspberry Chocolate Cake for One

    Easy Minecraft Cake

    Moist and Delicious Chocolate Cake

    Kitchen tools you may need to make chocolate cake from scratch:

    Round cake pans – This is a layered cake, so you’ll need a couple round pans for baking.

    Mixer – You can use any kind of mixer, but this ensures a smooth, creamy cake batter.

    Small saucepan – You’ll need to cook the butter mixture on the stovetop.

    Sifter – I never make a cake without sifting.

    Wire rack – for cooling the cakes before frosting.

    Slice of peanut butter chocolate cake layered together with peanut butter frosting

    PEANUT BUTTER CHOCOLATE CAKE RECIPE

    If you love this peanut butter chocolate cake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Peanut Butter Chocolate Cake from Scratch

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake from scratch, layering homemade chocolate cake with a decadent peanut butter cream cheese frosting. Dessert recipe made for chocolate lovers.

    Cake:

    • 1 cup unsalted butter
    • 1 cup water
    • 2 cups pure cane sugar
    • 2 cups unbleached all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 cup cocoa powder
    • 2 eggs
    • 1 1/2 teaspoons baking soda
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract

    Frosting:

    • 8 ounces cream cheese
    • 2 tablespoons salted butter
    • 1/4 teaspoon vanilla extract
    • 3/4 cup creamy peanut butter
    • 2 tablespoons milk
    • 2 cups powdered sugar
    1. Pre-heat the oven to 350°.
    2. Grease 2 round cake pans.
    3. In a large mixing bowl, mix together the dry ingredients, including the sugar, sifted flour, salt, and cocoa powder.
    4. In a small saucepan, bring 2 sticks of unsalted butter and the water to a boil. 
    5. Remove the butter mixture from the heat and mix together with the dry ingredients.
    6. Dissolve the baking soda in buttermilk or sour milk. (You can make sour milk by combining milk with 1 tablespoon vinegar.)
    7. Beat the eggs into your milk mixture.
    8. Add the milk mixture and vanilla extract to all the other ingredients in the mixing bowl; mix well for 1-2 minutes, scraping the sides of the bowl as needed.
    9. Pour the batter into your prepared cake pans. Bake at 350° for about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
    10. Let the cakes cool in the pans for about 10 minutes before removal to a wire rack to fully cool.
    11. Meanwhile, mix together the ingredients for a peanut butter cream cheese frosting. Start by mixing together the cream cheese, softened salted butter, vanilla extract, peanut butter, and milk.
    12. Add the powdered sugar to the frosting mixture, and mix until smooth and creamy.
    13. Once the cakes have fully cooled, layer and frost to your desired thickness.
    14. Tip: I do like to refrigerate this cake once it’s made, mainly because of the cream cheese frosting. When you do go to serve it up, try cutting a slice and warming it up in the microwave for about 15 seconds. Mmmm, just like it’s fresh out of the oven.
    Cakes & Cupcakes
    American
    chocolate cake, peanut butter chocolate cake, peanut butter frosting
    Bite of slice of homemade peanut butter chocolate cake on a white plate with green stand behind
  • Apple Bundt Cake with Caramel Cream Cheese Frosting

    Apple Bundt Cake with Caramel Cream Cheese Frosting

    Apple Bundt Cake, made with apples, cinnamon, walnuts, and a caramel cream cheese frosting. Makes a scrumptious fall and holiday dessert!

    Apple bundt cake is the quintessential fall and holiday dessert. It’s perfect for apple picking season, one of my favorite apple recipes, makes an amazing Thanksgiving dessert, and can still be enjoyed at Christmas time!

    Apple Bundt Cake, made with sweet and tarty apples, cinnamon, walnuts, and a caramel cream cheese glaze. Makes a scrumptious fall and holiday dessert!

    This happens to be my mama’s recipe for apple cake. If I remember, Mom used to make it in a rectangular cake pan, and she wouldn’t usually frost it. It was perfectly delicious without icing; the outer crust has a slightly chewy texture to it.

    I decided to try making it in a bundt pan. I knew that the batter would be quite thick, so I figured it’d work just fine. And man, did it ever turn out.

    Apple Bundt Cake is an old fashioned cake recipe made with apples, cinnamon, walnuts, and a caramel cream cheese glaze. Makes a scrumptious fall and holiday dessert!

    In fact, as soon as I was done with all of my video/photo taking for this recipe, my boys pounced. I don’t think I need to tell you that it didn’t last long. Thankfully, I was able to quickly scramble to save back a nice portion for our neighbor.

    Apple Bundt Cake, a scrumptious cake recipe with apples, cinnamon, walnuts, and a caramel cream cheese glaze. Makes a delicious fall and holiday dessert!

    Here’s how to make Apple Bundt Cake.

    Apple Bundt Cake is a pretty simple recipe to make. Wash the apples first; then core, peel, and dice them. You’ll need about 3 cups of diced apples.

    This time ’round, I used Pink Lady apples.

    Dice about 3 cups of apples to add to Apple Bundt Cake.

    But, judging from my recipe card, it would seem Mom and Grandma preferred using yellow apples. It’s totally up to you; just pick a sweet tarty apple, and you’ll be fine.

    Mix together the sugar, oil, eggs, and vanilla. Then sift together the flour, baking soda, salt, and cinnamon.

    Mix the dry ingredients together with the wet ingredients, adding in the diced apples, as well. It will all combine to make a very stiff batter, perfect for a bundt cake. At this point, you can even add in walnuts, which I highly recommend; they just add an overall oomph to the cake. You might even toss in a pinch of homemade apple pie spice!

    Pour the batter into a well greased pan. Bake at 350° for about 45 minutes to an hour, or until a toothpick inserted in the cake comes out clean.

    Apple Bundt Cake is a scrumptious cake recipe with apples, cinnamon, walnuts, and a caramel cream cheese glaze. Even without the glaze, it has a deliciously chewy texture.

    Now I will tell you, this cake is really good without the glaze; it has a chewy texture and such a sweet flavor all by itself.

    Apple Bundt Cake is a delicious cake recipe with apples, cinnamon, walnuts, and a caramel cream cheese glaze. It’s perfectly scrumptious, even without the glaze.

    However, if you prefer the glaze, you can mix together the ingredients for a Caramel Cream Cheese Glaze. And once the cake has cooled completely, you can pour the glaze evenly over the top, letting it run down the sides. Then sprinkle walnuts on top.

    Apple Bundt Cake is a scrumptious fall dessert, made with apples, cinnamon, walnuts, and a caramel cream cheese glaze.

    The combination of flavors makes this cake such a delectable fall dessert. I’m definitely adding this recipe to my lists of The Best Thanksgiving Recipes for Your Holiday Menu and The Best Christmas Recipes for Your Holiday Celebrations.

    Apple Bundt Cake is a scrumptious fall dessert recipe that’s irresistible, made with apples, cinnamon, walnuts, and a caramel cream cheese glaze that runs down over the sides.

    Looking for more scrumptious apple recipes?

    Apple Cinnamon Buttermilk Pancakes

    Apple Crumb Pie in a Jar

    Easy Apple Crumble

    Deep Dish Apple Crumb Pie

    Caramel Apple Donut Holes

    50 Mouthwatering Apple Recipes

    Want to see how to make the recipe? Watch our video!

     

    Apple Bundt Cake with Caramel Cream Cheese Frosting

    Apple Bundt Cake, made with apples, cinnamon, walnuts, and a caramel cream cheese frosting. Makes a scrumptious fall and holiday dessert!

    Cake:

    • 2 cups cane sugar
    • 1 1/2 cups canola oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3 cups apples (diced)
    • 1 cup chopped walnuts ((optional))

    Frosting:

    • 8 ounces cream cheese
    • 2 tablespoons salted butter
    • 1/4 teaspoon vanilla extract
    • 1/2 teaspoon caramel extract
    • 1 cup powdered sugar
    • 1/2 cup whole milk
    1. Pre-heat the oven to 350°.

    2. Mix together the sugar, oil, eggs, and vanilla.

    3. Whisk together the flour, baking soda, salt, and cinnamon.

    4. Mix the dry ingredients together with the wet ingredients, adding in the apples as well; it will make a very stiff batter.

    5. Nuts are an optional add-in at this point. I highly recommend chopped walnuts, but save back 1/4 cup for the top of the cake.

    6. Pour the batter into a well greased bundt cake pan.
    7. Bake at 350° for about 45 minutes to an hour, or until a toothpick inserted in the cake comes out clean.
    8. Once you remove the cake from the oven, let it sit in the bundt pan for about 10 minutes.
    9. Remove the cake from the bundt pan, and allow to cool completely.

    10. Meanwhile, mix up the ingredients for the frosting, including the cream cheese, salted butter, vanilla extract, caramel extract, powdered sugar, and milk.

    11. Mix well, making sure there are no lumps; the frosting should easily pour from a measuring cup.

    12. Once the cake has cooled, pour the frosting evenly over the top of the cake. It will run down the sides of the cake.

    13. Sprinkle walnuts over the frosting. Then slice and serve!

    Cakes & Cupcakes
    American
    apple bundt cake

    Pin this recipe for later!

    Apple Bundt Cake is a scrumptious fall and holiday dessert recipe. Make it with apples, cinnamon, walnuts, and a caramel cream cheese glaze.
    Apple Bundt Cake with Caramel Cream Cheese Glaze Recipe
    Apple Bundt Cake Recipe
    delicious apple bundt cake with a caramel cream cheese frosting
    slice of homemade apple bundt cake with caramel cream cheese icing
    caramel apple bundt cake recipe
  • The Most Scrumptious Poke Cake Lemon Cupcakes

    The Most Scrumptious Poke Cake Lemon Cupcakes

    Love a scrumptious cupcake? I partnered with the Best Buy Blogger Network, on behalf of KitchenAid, to share this recipe for the most scrumptious poke cake lemon cupcakes. The reviewer has been compensated in the form of a Best Buy Gift Card and/or received the product/service at a reduced price or for free.

    One of my family’s favorite desserts has been and will probably always be lemon cake.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    I write a lot about my grandma’s recipes, and her lemon cake was one of the best. Family and friends loved Grandma’s lemon poke cake with lemon glaze.

    I remember standing in her kitchen with her while she mixed up the simple icing; she always used frozen lemonade with powdered sugar to make it. While her recipe is so delicious in cake form, my middle child loves it when we make the rare cupcake.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    So when opportunity came to test out the new KitchenAid Artisan Mini, I put my thinking cap on and decided to transform Grandma’s lemon cake into lemon cupcakes. They turned out wonderfully.

    Looking for more cupcake recipes? You may also enjoy these moist and fluffy chocolate cupcakes.

    How to Make Lemon Cupcakes

    This recipe is really simple and easy to make and only requires a few ingredients. Using a mixer like the KitchenAid Artisan Mini, you’ll mix together the cake mix and instant pudding mix.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    Then you’ll add in the eggs and water and beat for 2 minutes. Finally, add in the water and canola oil, and beat for another 2 minutes.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    Add cupcake liners to your muffin tin. Once you’ve scraped the sides of the bowl and your batter is mixed, you’re ready to add the batter to each cupcake liner.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    While your cupcakes are baking, you’ll need to mix up the icing so it’s ready to go while the cupcakes are warm.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    I love to use fresh lemon juice (my excuse to make fresh lemonade with the leftovers).

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    The lemon icing is just powdered sugar and lemon juice mixed together, simple as that.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    When the cupcakes have baked through and while still warm, you’ll poke each one all over with a fork, then brush the icing on.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    This helps the icing to sort of melt down into each cupcake, leaving a thin, slightly crispy, sweet but tarty layer on top… A little messy but so worth it.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    Just a Few of My Favorite Things About the KitchenAid Artisan Mini

    One of the things I love about my Artisan Mini is that the bowl is tall enough around that nothing flies out; in fact, I think this is my favorite feature. When I start to mix dry ingredients together and then add in a wet ingredient like eggs or oil, nothing flies out onto my countertop.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    It’s also 20% smaller and 25% lighter than my regular mixer, making it easy to move around my kitchen. This will be an added bonus when we’re cooking live on Facebook and need to use our mixer.

    It makes it nice for anyone with a smaller kitchen or with not a lot of counter space. Even though it’s smaller and lighter, it can still mix up a double batch of my favorite chocolate chip cookies; you can use the included 3.5 quart stainless steel bowl to make up to 5 dozen cookies at once.

    The Artisan Mini also feels very sturdy and powerful, everything about it, from its 10 speed lever to the tilt head that can be adjusted up or down. It’s lightweight but heavy duty.

    It comes with 3 coated tools, including a flat beater, dough hook, and 6-wire whip; it’s also compatible with other standard attachments like the spiralizer and pasta maker.

    And then there’s the Twilight Blue color of my mixer… It’s pretty! Imagine that, a small appliance that’s actually pretty.

    Click here to purchase the KitchenAid Artisan Mini, in whatever color you love, from Best Buy.

    Print the Recipe for Poke Cake Lemon Cupcakes

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    The Most Scrumptious Poke Cake Lemon Cupcakes

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    Cake:

    • 1 lemon cake mix
    • 1 lemon instant pudding mix
    • 4 eggs
    • 3/4 cup water
    • 3/4 cup canola oil

    Icing:

    • 2 cups powdered sugar
    • 4 ounces frozen lemonade (If using lemons, use juice of 2 lemons, or about 6 tablespoons)
    1. Pre-heat oven to 350° and prepare muffin tin by adding cupcake liners.
    2. Mix cake mix and instant pudding mix together in large mixing bowl.
    3. Add eggs and water, beating for 2 minutes.
    4. Add canola oil and beat for another 2 minutes.
    5. Pour batter into cupcake liners.
    6. Bake at 350° for about 20-25 minutes. Insert toothpick in center of cupcake/s to make sure they’re baked through before removing from oven.
    7. While the cupcakes are baking, mix up the icing.
    8. When the cupcakes are done and while still hot, prick with a fork all over; spoon or brush on the icing.
    9. Let cool somewhat; then serve and enjoy!
    Cakes & Cupcakes
    American
    cupcakes, lemon cupcake recipe, lemon cupcakes, lemon poke cake cupcakes, poke cake lemon cupcakes

    Can’t make this scrumptious dessert for Poke Cake Lemon Cupcakes just yet? Pin it for later!

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!