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Chocolate Bundt Cake

Chocolate Bundt Cake

Bundt cake fans? Checked! Chocolate fans? Double-checked! If it’s you, then cooking this chocolate bundt cake next should be a no-brainer. Bring the best out of both worlds this winter, and bake the cake for your family gathering. Your guests will surely enjoy it!

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Ingredients Needed for Chocolate Bundt Cake

5 egg whites
7 ounces of butter
8 ounces of dark chocolate
2 tablespoons of orange juice
1 cup sugar
½ teaspoon salt
1 ½ cups of flour
1 teaspoon breadcrumbs

How to Make Chocolate Bundt Cake

  1. Add the egg whites in a large bowl and mix them until stiff peaks appear. Refrigerate the for the next 10 minutes.
  2. Heat a skillet over medium-low heat, add the butter and melt it.
  3. Add the dark chocolate and melt it. Pour the orange juice and mix. Turn off the heat.
  4. Add the egg yolks and mix them with sugar and salt, until you obtain a smooth, yellow-colored mixture.
  5. Add half of the melted chocolate, egg whites, and mix at high speed until you obtain a smooth mixture.
  6. Add the flour 1 tablespoon at a time, mixing with a wooden spatula, until it is incorporated into the mixture.
  7. Grease your bundt pan with oil.
  8. Pour the mixture into the bundt pan and slide it into the oven for the next 40 minutes at 350 degrees F/175 degrees C.
  9. You can shred some more dark chocolate into the melted chocolate mixture and slowly pour it over the bundt pan.
Chocolate Tres Leches Cake

Chocolate Tres Leches Cake

Tres leches cakes or three milk cake is a perfect treat for all those chocolate lovers out there. It has a soft, fluffy base, and a delicious chocolate-flavored whipped cream on top. Its chocolate and coffee flavors work very well together, but we bet you all knew that by now.

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Ingredients Needed for Chocolate Tres Leches Cake

1 cup coffee
4 ounces of butter
5 eggs
1 cup milk
1 ½ cups of sugar
1 teaspoon vanilla extract
1 ½ cups of flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 ounces of chocolate, shredded
1 cup unsweetened condensed milk
1 cup chocolate milk
1 cup sweetened condensed milk
1 cup heavy whipping cream
2 teaspoons of cocoa powder

How to Make Chocolate Tres Leches Cake

  1. Mix the hot coffee and butter in a bowl.
  2. Add the eggs in a large bowl.
  3. Add the sugar, milk, and vanilla extract. Set up your mixer and mix everything until you obtain a smooth liquid mixture.
  4. Separately, mix the flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl.
  5. Add the obtained dry mixture into the egg mixture 1 tablespoon at a time, while whisking in the process.
  6. Set up your mixer and mix until smooth. Pour the mixture in a round baking dish, approximately 12 inches (30 cm) in diameter. Evenly spread half of the shredded chocolate.
  7. Slide the tray into the oven and bake it for the next 50 minutes at 360 degrees F/180 degrees C.
  8. Next, mix all of the condensed milk (both sweetened and unsweetened) and chocolate milk in a large bowl. Leave aside.
  9. Mix the whipping cream with 2 tablespoons of cocoa until stiff peaks appear.
  10. Remove the cake out of the oven and pinch its surface with a fork.
  11. Add 2-3 tablespoons of chocolate milk mixture over the cake and evenly spread the whipping cream with a cake spatula.
  12. Top it with the remaining shredded chocolate and refrigerate for 30 minutes.
No-Bake Vanilla Pudding Cheesecake

No-Bake Vanilla Pudding Cheesecake

Creamy, soft, and vanilla-flavored! And you do not need the oven for this. Use vanilla cream cookies and vanilla pudding to spice things up when making this cheesecake. This is what people call an easy dessert. 10 minutes for actually assembling it, plus 2 hours the refrigeration time. Easy enough, isn’t it?

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Ingredients Needed for No-Bake Vanilla Pudding Cheesecake

8 ounces of vanilla cream cookies
¼ cup melted butter
1 ½ cups of cream cheese
⅔ cup butter
½ cup powdered sugar
2 cups of whipped cream
12 ounces of vanilla pudding
⅓ cup white chocolate, shredded (for garnishing)

How to Make No-Bake Vanilla Pudding Cheesecake

  1. Add the cookies to a blender. Crush them until smooth. Add the melted butter and blend a little more.
  2. Line an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish with parchment paper. Layer the crushed cookie mixture into the dish and spread it evenly. Refrigerate for 60 minutes.
  3. Add the cream cheese, butter, and powdered sugar to a bowl. Mix until smooth using a hand mixer. Add 1 cup of whipped cream and mix it in.
  4. Layer it over the refrigerated crushed cookie mixture. Add the vanilla pudding and then the remaining cup of whipped cream. Spread each evenly.
  5. Garnish with shredded white chocolate, then refrigerate for another 60 minutes.
Vanilla and Chocolate Cake

Vanilla and Chocolate Cake

Leaving aside the 45 minutes needed for the baking process, this moist and delicious cake is a 10-minute job. It’s all about mixing a few ingredients together. It is not excessively sweet and the olive oil flavor with milky hints of vanilla and chocolate make it a special dessert.

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Ingredients Needed for Vanilla and Chocolate Cake


For the vanilla mixture:

1 cup vanilla cake mix
2 eggs
¾ cup olive oil
¼ cup milk

For the chocolate mixture:

1 cup chocolate cake mix
3 eggs
¾ cup olive oil
¼ cup milk

How to Make Vanilla and Chocolate Cake

  1. For the vanilla mixture:

    Add the ingredients for the vanilla mixture to a bowl. Mix until smooth using a hand mixer. Set aside.

  2. For the chocolate mixture:

    Add the ingredients for the chocolate mixture to a bowl. Mix until smooth using a hand mixer.

  3. Assembling the cake:

    Transfer each mixture to a piping bag. Line a round cake pan with parchment paper.

  4. Start adding the two creamy mixtures. Alternately add them in a number of successive steps. You want to have a circular zebra pattern. Bake for 45 minutes at 360⁰F/180⁰C.
Lemon Phyllo Cake Topped with Greek Yogurt

Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

Phyllo pastry bathed in cinnamon syrup is one of the tastiest sweet dishes out there. Pair the sugar sweetness with lively lemon zest and lemon juice sourness. Bring even more freshness with Greek yogurt into the casserole mixture and when serving it, too.

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Ingredients Needed for Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

For the cake:
8 phyllo sheets
4 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup Greek yogurt
½ tablespoon baking powder
1 cup of sugar
1 tablespoon butter
For the syrup:
1 cinnamon stick
2 tablespoons of lemon zest
2 tablespoons of lemon juice
Greek yogurt for serving
lemon zest for garnishing
fresh mint for garnishing

How to Make Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

  1. For the cake: Fill a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with phyllo sheets. Bake for 20 minutes at 340⁰F/170⁰C.
  2. Remove from the oven. Crush the baked phyllo using the hands. Set aside.
  3. Add the eggs, lemon zest, lemon juice, Greek yogurt, and baking powder to a bowl. Whisk until even.
  4. Add the sugar and whisk until smooth. Add the crumbled phyllo and mix.
  5. Coat the interior of a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with the butter. Add the crumbled phyllo mixture, spread it evenly, then bake for 20 minutes at 340⁰F/170⁰C.
  6. For the syrup: Add some lemon zest and lemon juice into the pot where you have the water-sugar-cinnamon mixture. Mix.
  7. Pour the syrup over the phyllo casserole using a ladle. Press gently and wait until it is absorbed. Let it sit for 30 minutes.
  8. Portion and serve with yogurt. Optionally, you can garnish with lemon zest and mint.
Lemon Drizzle Cake

Lemon Drizzle Cake

Such a sweet and refreshing treat! Prepare a sweet creamy batter with a lot of lemon zest and butter. Be patient while it’s baking for 45 minutes and finish by quickly preparing a lemony glaze to cover it with. Then expect some serious drooling from your guests.

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Ingredients Needed for Lemon Drizzle Cake

7 ounces of butter (cubed, at room temperature)
½ cup sugar
4 eggs
1 cup flour
2 tablespoons of lemon zest
¼ cup lemon juice
⅓ cup powdered sugar

How to Make Lemon Drizzle Cake

  1. Add the butter and sugar to a bowl. Beat using a hand mixer to combine the ingredients.
  2. Add gradually the eggs while mixing more. Mix until the sugar melts. Add the flour and incorporate it. Do the same with the lemon zest.
  3. Line an 8-inch (20 cm) square pan with parchment paper. Transfer the creamy batter to the pan and spread it evenly.
  4. Bake for 45 minutes at 360⁰F/180⁰C.
  5. Mix the lemon juice and powdered sugar together in a small bowl. Remove the pan from oven and poke holes into the crust using the end of a teaspoon or a knife.
  6. Cover the cake with the lemon glaze. Let the cake cool completely before slicing and serving it.
Cottage Cheese Cake with Strawberry Jam

Cottage Cheese Cake With Strawberry Jam

Welcome to the cheesecake with cottage cheese. This low-calorie, protein-rich type of cheese is often present in healthy diets. Get your nutrients in a sweet and pleasant way with this soft and creamy dream dessert. Serve it with strawberry jam for a right down delicious experience.

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Ingredients Needed for Cottage Cheese Cake With Strawberry Jam

For the dough:
½ cup butter
1½ cups of flour
⅓ cup sugar
For the batter:
⅔ cup cottage cheese
3 eggs
½ cup sugar
1 teaspoon lemon juice
2 tablespoons of semolina flour
For the cake:
strawberry jam for serving

How to Make Cottage Cheese Cake With Strawberry Jam

  1. For the dough:Add the butter and flour to a bowl. Mix using your hands. Add the sugar and continue to mix until you have a dough. Let it rest.
  2. For the batter:Add the cottage cheese, eggs, sugar, lemon juice, and semolina to a bowl. Mix until smooth using a hand mixer. Set aside.
  3. For the cake:Dust your work surface with flour. Flatten some 2/3 of the dough using a rolling pin. Do this so that it retains a thickness of approximately one inch.
  4. Cut it by placing an 8-inch diameter cake pan upside down over it and pressing. Remove the trimmed edge.
  5. Flip the cake pan and pour the batter over the dough base. Bake for 15 minutes at 350⁰F/175⁰C.
  6. Flatten the remaining dough and use it to cover the cake. Bake for 15 more minutes at 350⁰F/175⁰C.
  7. Serve garnished with strawberry jam.
Sour Cherry Cake

Sour Cherry Cake

Let’s play with sweet and sour by preparing this easy-to-make cake. The sour cherries bring freshness and a welcomed tangy touch to this sweet treat. Flavor it with some vanilla sugar and if you want it even sweeter, dust it with powdered sugar. Here’s our tip: serve this with coffee.

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Ingredients Needed for Sour Cherry Cake

2 cups of sugar
6 egg whites
6 egg yolks
6 tablespoons of flour
2 teaspoons of vanilla sugar
8 ounces of sour cherries, pitted
1 tablespoon breadcrumbs

How to Make Sour Cherry Cake

  1. Add 1 cup of water to a medium cooking pot over low heat. Gradually add the sugar while stirring continuously. Bring to a boil, simmer for 1-2 minutes, then remove from heat.
  2. Add the egg whites to the mixer bowl and start mixing until they have stiff peaks. Gradually add the melted sugar, egg yolks, flour, and vanilla sugar. Keep mixing until you make a smooth batter.
  3. Add the pitted sour cherries and breadcrumbs to a medium bowl. Mix them.
  4. Line an 11 x 7 x 2 inches (27 x 17 x 5 cm) baking dish with parchment paper. Transfer the batter to it, then add the cherries. Bake for 40 minutes at 360⁰F/180⁰C.
No-Bake Corn Flake and Peanut Chocolate Cheesecake

No-Bake Peanut Chocolate Cheesecake

Is there really anyone here who doesn’t like chocolate? We thought so. Then let’s bring the creaminess and crunchiness back together with this no-bake peanut and chocolate cheesecake. Add cornflakes to the base mixture and crushed peanuts (you can crumble these, too, if you want) into the filling for a crunchier experience. Let the creaminess do its thing with cream cheese, heavy cream, and melted chocolate.

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Ingredients Needed for No-Bake Peanut Chocolate Cheesecake


For the base:

10 ounces of cornflakes
⅓ cup melted butter
⅓ cup cocoa powder

For the filling:

1 cup peanuts
½ cup heavy cream
1 cup cream cheese
1 teaspoon vanilla extract
⅓ cup sugar

For the topping:

7 ounces of chocolate (2 bars)
1 tablespoon heavy cream
chocolate truffle for garnishing

How to Make No-Bake Peanut Chocolate Cheesecake

  1. For the base:

    Add the cornflakes to the blender and crush them.

  2. Transfer them to a bowl and add the melted butter. Mix until even using a spatula. Add the cocoa powder and mix more.
  3. Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using your hands. Refrigerate for 30 minutes.
  4. For the filling:

    Add the peanuts to the blender and crush them.

  5. Also, add the heavy cream, cream cheese, vanilla extract, and sugar. Blend more until smooth.
  6. Pour the mixture into the springform pan over the cornflake mixture layer. Refrigerate for 2 hours.
  7. For the topping:

    Fill a medium cooking pot halfway with water and heat it over medium heat. Add a heat-proof bowl on top of it and add the chocolate to it. Cook and continuously stir using a spatula until the chocolate melts.

  8. Add the heavy cream and mix more until even. Layer the melted chocolate on top of the other two layers. Spread it evenly.
  9. Garnish with chocolate truffles, let it cool, then refrigerate for 2 hours.
No-Bake Oreo Cheesecake in a Glass

No-Bake Oreo Cheesecake in a Glass

25 minutes at most! This is how much time you need to prepare this stylish Christmas dessert in a glass. Technically these are mini no-bake cakes served in parfait glasses or what have you. Fill those glasses with buttery creamy Oreo mixture flavored with peppermint extract and enhanced with white chocolate and whipped cream. Regarding the garnishing, let your creativity run wild. Melted chocolate, stick candies, more cookies, sprinkles … This kind of stuff.

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Ingredients Needed for No-Bake Oreo Cheesecake in a Glass

5 ounces of oreos (12 Oreo package)
2 tablespoons of melted butter
¾ cup cream cheese
⅔ cup powdered sugar
1 teaspoon peppermint extract
⅓ cup white chocolate
1 cup heavy whipping cream
1 teaspoon red food coloring

How to Make No-Bake Oreo Cheesecake in a Glass

  1. Add the Oreos to a mixer bowl. Crush them until smooth.
  2. Add the melted butter and blend more until even. Set aside.
  3. Add the cream cheese, powdered sugar, and peppermint extract to a bowl. Mix until even using a hand mixer.
  4. Add the white chocolate and whipping cream. Mix more until even.
  5. Transfer 1/2 of your cream cheese and whipped cream mixture to another bowl. Add the red food coloring and mix it in. Transfer the red mixture and the white one each to a piping bag.
  6. Halfway fill 3 parfait glasses with the Oreo mixture. Creatively top with the red and white creamy mixtures from the piping bags. Optionally, garnish with 2 – 3 Oreos coated with white chocolate and crushed stick candies.
Kwanzaa Cake

Kwanzaa Cake

Kwanzaa is a week-long celebration held in the US, that honors the African heritage in African-American culture. We’ve decided to honor it by presenting to you this delicious cake. The filling consists of apricot jam, and on the outside, the cake is glazed with chocolate pudding. Don’t forget the popcorn, corn nuts, and pumpkin seeds that add the right amount of crunch!

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Ingredients Needed for Kwanzaa Cake

2 cups of milk
½ cup sugar
3 ounces of instant vanilla pudding
1 store-bought cake
1 teaspoon cinnamon
2 tablespoons of cocoa powder
1 teaspoon vanilla extract
10 ounces of apricot jam
1 ounce popped popcorn
1 teaspoon corn nuts
1 teaspoon pumpkin seeds
4 strawberries, for decorating
8 raspberries, for decorating
10 blueberries, for decorating

How to Make Kwanzaa Cake

  1. Heat the milk in a saucepan over medium-low heat. Keep 2 tablespoons for mixing with the dry pudding.
    Add the sugar to the saucepan and whisk it.
  2. Mix the vanilla pudding with the remaining milk in a separate bowl until the ingredients combine.
    Mix everything and pour it over the heated milk. Whisk, and continue cooking the pudding according to the instructions on the package.
  3. Slice off the top of the food cake, around 1 inch (2.5 cm) thick. Scoop its inside, and slice the remaining food cake horizontally into halves.
  4. Mix the vanilla pudding with cinnamon, cocoa powder, and vanilla extract.
  5. Glue the food cake halves with the pudding, and spread the remaining on the sides and top of it.
    Pour the apricot jam inside the food cake.
  6. Decorate it with popcorn and corn nuts on the sides, and pumpkin seeds on top. Decorate with fresh fruit.
Chocolate Biscuit Cake with Strawberries

Chocolate Biscuit Cake With Strawberries

Forget about your sweet food taboos and enjoy this decadent chocolate biscuit cake without restraint. It’s crunchy but also creamy from the whipped cream, Nutella and melted chocolate. Bring some color to it with refreshingly fruity strawberries.

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Ingredients Needed for Chocolate Biscuit Cake With Strawberries

¾ cup heavy whipping cream
10 ounces of biscuits (2 packages 24 biscuits each)
1 cup Nutella
¼ cup melted chocolate
7 ounces of strawberries

How to Make Chocolate Biscuit Cake With Strawberries

  1. Add the whipping cream to a bowl and whip it using a hand mixer. Mix until firm and set aside.
  2. Spread Nutella on the biscuits and place them vertically inside an 8-inch wide springform pan. Arrange them in concentrical and gradually smaller circles until you reach the center.
  3. Pour the melted chocolate over them. Layer the whipped cream on top. Spread it evenly, then garnish with strawberries.
  4. Refrigerate for 2 hours and serve.
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