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Caramel Apple Cake

Caramel Apple Cake

With this flavorful apple cake, you get to combine the irresistible caramel savor with that of vanilla. But there is more! The fruity and juicy apples contrast in the most delicious way with the baked fluffy batter. If you’re anything like us, you’ll surely want a refill.

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Ingredients Needed for Caramel Apple Cake


For the cake:

1 cup flour
1 teaspoon baking powder
salt
½ cup sugar
4 ounces of butter
1 teaspoon vanilla extract
2 eggs
½ cup milk
4 apples, peeled

For the glaze:

1 cup sugar
2 ounces of butter
salt
1 tablespoon milk

How to Make Caramel Apple Cake

  1. For the cake:

    Strain the flour into a bowl. Add the baking powder, sugar, butter, vanilla extract, and eggs, and season with salt. Mix until even using a hand mixer.

  2. Add the milk and continue to mix until you have a smooth batter. Set aside.
  3. Core the peeled apples using a corer. Place them in a cake pan and pour the batter over them. Bake for 40 minutes at 360⁰F/180⁰C.
  4. For the glaze:

    Add the sugar to a pot or a saucepan over low heat. As the sugar begins to brown, stir.

  5. Add the butter and stir more, season with a bit of salt, and continually stir while adding the milk. Let it simmer for 10 minutes.
  6. Pour the caramel over the cake. Let it cool, then refrigerate for 30 minutes.
Meringue and Berry Cheesecake

Meringue and Berry Cheesecake

A crunchy base and creamy filling is the time-tested formula for cheesecake perfection. Add on top of the buttery biscuit base a smooth and refreshing vanilla-flavored berry mixture. And don’t say no to a touch of lemon. Add a French twist by topping it with meringue cream. Spend around 10 minutes preparing it; the remaining time is refrigeration time.

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Ingredients Needed for Meringue and Berry Cheesecake


For the base:

7 ounces of digestive biscuits
1 tablespoon melted butter

For the filling:

1 cup blueberries (3-4 ounces)
½ cup raspberries (2 ounces)
⅔ cup cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

For the topping:

2 cups of meringue
blueberries for garnishing
raspberries for garnishing

How to Make Meringue and Berry Cheesecake

  1. For the base:

    Add the biscuits to a mixer bowl and start mixing. Gradually add the melted butter while mixing.

  2. Transfer the mixture to a cheesecake form. Spread it evenly and gently press it using a spatula. Refrigerate for 30 minutes.
  3. For the filling:

    Add the blueberries and raspberries to a mixer bowl and mix them together.

  4. Strain them into a bowl using a strainer and a spoon. Discard the remaining pulp.
  5. Add the cream cheese, powdered sugar, vanilla extract, lemon juice, and the berry juice to a bowl. Mix them until smooth and even using a hand mixer.
  6. Layer this cream on top of the biscuit base. Spread it evenly using a spatula. Refrigerate for 30 minutes.
  7. For the topping:

    Transfer the meringue cream to a piping bag. Form the meringues on top of the cream layer.

  8. Lightly char the meringues using a blowtorch. Garnish with blueberries and raspberries and refrigerate for 30 minutes.
Christmas Carrot Cake

Christmas Carrot Cake

This easy-to-make flavor-packed carrot cake will look just perfect on your Christmas dinner table, don’t you think? Your guests may be fed up with chocolate, ahm … so a refreshing spiced-up cake may be just the right thing to serve after a heavy meal. We on our part, have really enjoyed the raisins and walnuts that really enhance and flavor the dough.

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Ingredients Needed for Christmas Carrot Cake

1 cup vegetable oil
1 tablespoon yogurt
4 eggs
1 teaspoon vanilla extract
orange zest
2 cups of flour
1½ cups of sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
4 carrots, shredded
½ cup raisins
½ cup walnuts, chopped

For the frosting:

2 cups of powdered sugar
3.5 ounces of butter
2 tablespoons of cream cheese

How to Make Christmas Carrot Cake

  1. Pour the vegetable oil in a large bowl.
  2. Add the yogurt, eggs, vanilla extract, and orange zest. Whisk until smooth.
  3. In a separate bowl, add the flour, sugar, cinnamon, and nutmeg.
  4. Mix everything and pour the egg mixture. Add the carrots, raisins, walnuts, and mix well.
  5. Pour the mixture into 2 round cake tins, approximately 10 inches (25 cm) in diameter.
  6. Slide the tins into the oven for the next 30 minutes at 360 degrees F/180 degrees C.
For the frosting:
  1. Mix the powdered sugar with butter in a large bowl using a spatula.
  2. Add the cream cheese and use your mixer to combine the ingredients. Refrigerate for 60 minutes.
  3. Next, you can decide how you want to serve the cake. You can make 1 large one or 2 smaller ones.
Bacon and Vegetable Cheesy Crepe Cake

Bacon and Vegetable Cheesy Crepe Cake

Impress your family and friends with this crepe cake. Although a cake, this is not a sweet, but rather a salty one. The fried bacon and butter-cooked vegetable layers make it even more delicious. Also, add plenty of mozzarella for a hearty and cheesy final result.

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Ingredients Needed for Bacon and Vegetable Cheesy Crepe Cake


For the filling:

2 tablespoons of butter
1 large onion, diced
5 ounces of bacon, chopped
7 ounces of frozen mixed vegetables
salt
pepper
1 ½ cups of baby spinach

For the batter:

1 cup flour
3 eggs
salt
1 cup milk

For the crepes cake:

vegetable oil
2 cups of low moisture mozzarella, grated
1 tablespoon tomato sauce
chili flakes for garnishing
fresh thyme for garnishing

How to Make Bacon and Vegetable Cheesy Crepe Cake

  1. For the filling:

    Melt the butter in a skillet over low heat. Add the onion and stir until it starts tenderizing. Add the bacon and stir until the fat starts melting.

  2. Add the mixed vegetables, stir a little, and season with salt and pepper. Cook and stir for up to 10 minutes.
  3. Add the baby spinach, stir for 1-2 minutes, and set aside.
  4. For the batter:

    Add the flour, eggs, and milk to a bowl, season with salt and whisk until even.

  5. For the crepes cake:

    Add or spray a little vegetable oil in a skillet over medium-high heat. Add 2 tablespoons of batter using a ladle. Your quantity may vary according to your preferences.

  6. In order for the batter to evenly coat the surface, tilt the pan with a circular motion. Cook for 2 minutes or so, then flip it and cook again until golden brown.
  7. Follow the same steps with all the batter. We’ve got 10 crepes.
  8. Stack the crepes layering between them the vegetable mixture topped with grated mozzarella. Coat the topmost crepe with tomato sauce and add the remaining mozzarella. Bake for 15 minutes at 320⁰F/160⁰C.
  9. Serve garnished with chili flakes and fresh thyme.
Chocolate and Butternut Squash Cheesecake

Chocolate and Butternut Squash Cheesecake

There is no way this recipe could have passed by without being noticed! Plus, we’re top notch cheesecake fans so making this recipe was a real no-brainer. The combination of butternut squash and chocolate is exquisite, and we invite you to try the recipe and share your opinion with us.

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Ingredients Needed for Chocolate and Butternut Squash Cheesecake

10 ounces of chocolate cookies
3 ounces of butter, melted
7 ounces of cream cheese
½ cup sugar
½ cup brown sugar
1 ½ tablespoons of flour
lemon zest
4 eggs
5 ounces of butternut squash puree
2 tablespoons of yogurt
1 tablespoon sour cream

How to Make Chocolate and Butternut Squash Cheesecake

  1. Add the chocolate chip cookies in your food processor along with the melted butter. Blend them until smooth.
  2. Add the mixture in a round cake tin, approximately 10 inches (25 cm) in diameter.
  3. Slide the cake into the oven for the next 35 minutes at 350 degrees F/175 degrees C.
  4. In the meantime, grab a large bowl and add the cream cheese in it.
  5. Add the sugar, brown sugar, flour, lemon zest, eggs, squash puree, yogurt, and sour cream.
  6. Pour the liquid mixture over the cake.
  7. Slide the cake into the oven again, this time for 50 minutes at 360 degrees F/180 degrees C.
  8. To make the cake even better, you can top it with some caramel topping and chopped walnuts.
Oreo and Orange Chocolate Cake

Oreo and Orange Chocolate Cake

Don’t be deterred by the apparently long cooking time for this cake. It’s really just a 10 to 20 minutes undertaking, tops. The rest is refrigerating time. It all comes down to making two mixtures and candying orange slices. The first mixture is Oreos with dark chocolate and the other one a milk chocolate and heavy cream blend.

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Ingredients Needed for Oreo and Orange Chocolate Cake


For the chocolate biscuit mixture:

12 ounces of oreo biscuits
7 ounces of melted dark chocolate

For the milk chocolate mixture:

7 ounces of milk chocolate
½ cup heavy cream

For the oranges:

1 medium orange, sliced
⅓ cup sugar
2 cups of water

How to Make Oreo and Orange Chocolate Cake

  1. For the chocolate biscuit mixture:

    Add the Oreos to the mixer bowl and crush them. Add the melted dark chocolate and mix more until even.

  2. Coat a tart pan with this mixture. Refrigerate for 2 hours.
  3. For the milk chocolate mixture:

    Melt the milk chocolate using the bain-marie method (or your microwave oven). Add the heavy cream in the process and mix. Set aside.

  4. For the oranges:

    Add the orange slices, sugar, and water to a cooking pot over medium heat.

  5. Cook and continuously stir until the sugar melts. Cook for 10 minutes more, then remove from heat.
  6. Assemble the cake:

    Pour the milk chocolate mixture into the tart pan. Shake it and rotate it so that the mixture forms an even layer. Refrigerate for 2 hours.

  7. Top with the candied orange slices.
No-Bake Oreo Chocolate Cake

No-Bake Oreo Chocolate Cake

Let’s get extra-chocolatey and crunchy, here. For this no-bake cake use a lot of Oreos, both for the buttery base and for the topping. As for the filling, 2 cups of melted chocolate mixed with some heavy cream should do the trick. Don’t you think?

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Ingredients Needed for No-Bake Oreo Chocolate Cake


For the base:

10 ounces of oreos
½ cup melted butter

For the filling:

2 cups of melted dark chocolate
2 tablespoons of heavy cream
4 ounces of oreos crumbled (for the topping)

How to Make No-Bake Oreo Chocolate Cake

  1. For the base:

    Add the Oreos to the mixer bowl and crush them. Add the melted butter and mix more.

  2. Transfer the mixture to a 22 x 12 x 1.8 (4.5m) rectangular springform pan. Spread it evenly, then press it gently using your hands. Set aside.
  3. For the filling:

    Add the melted chocolate and heavy cream to a bowl. Mix until even using a spatula.

  4. Pour this mixture into the springform pan. Add the crumbled Oreos. Refrigerate for 2 hours.
Walnut and Chocolate Milk Cupcakes

Walnut and Chocolate Milk Cupcakes

You can make these cupcakes in no time and eat them just as quickly. Of the 200 minutes, you need to put them together, the most of it is refrigeration time, 180 minutes to be more exact. Time well spent, if you like finger-licking milky and chocolatey bites. Cupcakes that combine the Crunchy and Creamy in a delicious way.

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Ingredients Needed for Walnut and Chocolate Milk Cupcakes

1 cup condensed milk
½ cup cocoa powder
2 teaspoons of butter
orange zest
1 tablespoon heavy cream
1 teaspoon olive oil
⅓ cup walnuts, crushed

How to Make Walnut and Chocolate Milk Cupcakes

  1. Add the condensed milk to a cooking pot over low heat. Also, gradually add the cocoa powder while continuously whisking. Whisk until smooth.
  2. Add the butter and heavy cream, season with orange zest, and whisk more until even.
  3. Transfer the mixture to a 7 x 5 x 1 inches (18 x 12 x 2.5cm) baking dish and refrigerate for 2 hours.
  4. Remove from fridge. Grease your hands with the olive oil to avoid sticking and transfer the chocolate mixture to cupcake baking paper cups. We needed 9 of them.
  5. Top with crumbled walnuts and refrigerate for 1 hour.
No-Bake Mango Cheesecake with Gelatin Topping

No-Bake Mango Cheesecake

Refresh yourself with this no-bake mango cheesecake. It’s a sure way to beat any heat wave. First, make a delicious and crunchy base from crushed buttery biscuits. Then add a sweet mango and cream cheese mixture and finally top everything with mango gelatin. Nothing simpler! Just be patient with the refrigeration times.

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Ingredients Needed for No-Bake Mango Cheesecake


For the base:

7 ounces of biscuits
⅔ cup melted butter

For the filling:

¾ cup cream cheese
1 cup heavy cream
1 medium mango, cubed
⅓ cup sugar
⅓ cup mango juice

For the topping:

⅓ cup mango juice
1 teaspoon sugar
1 teaspoon gelatin powder
lime zest for garnishing

How to Make No-Bake Mango Cheesecake

  1. For the base:

    Add the biscuits to a zip bag and crush them. Transfer them to a bowl.

  2. Add the melted butter. Mix until even using a spatula.
  3. Transfer the mixture to a 7 x 3 inches springform pan. Evenly spread it, then press gently using a rubber spatula. Refrigerate for 2 hours.
  4. For the filling:

    Add the ingredients for the filling to a blender. Blend until smooth.

  5. Pour the mixture into the springform pan. Refrigerate for 30 minutes.
  6. For the topping:

    Add the mango juice to a bowl and start whisking. As you whisk, gradually add the sugar and the gelatin powder.

  7. Pour the mixture into the cake pan, too. Refrigerate for 2 hours. Garnish with some lime zest.
Pear Upside Down Cake

Pear Upside Down Cake

So you have some pears in the fridge and you want to put them to good use? We recommend baking this delicious upside down cake! Those caramelized pears combined with the soft dough will make you enjoy the most of this simple, yet elegant dessert.

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Ingredients Needed for Pear Upside Down Cake

¾ cup flour
2 tablespoons of cornmeal
1 teaspoon baking powder
½ teaspoon salt
2 egg whites
3 tablespoons of butter
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract
½ cup milk
2 pears, thinly sliced

How to Make Pear Upside Down Cake

  1. Sift the flour through a strainer and add it in a large bowl.
  2. Add the cornmeal, baking powder, salt and mix with a whisk.
  3. Add the egg whites in a separate bowl and mix them until they have stiff peaks.
  4. Add 2 tablespoons of butter in a large bowl and mix it with 1/2 cup of sugar. When the sugar is absorbed, add the egg yolks, vanilla extract, and milk. Mix until all the ingredients combine.
  5. Keep the mixer running and add the egg whites. Mix until you obtain a smooth mixture.
  6. Slowly add the flour mixture 1 tablespoon at a time, while mixing with a spatula. Mix until the dry mixture is incorporated.
  7. Next, heat a skillet over medium heat, add the remaining sugar and melt it.
  8. Add a drop of water and when bubbles start appearing on the surface, reduce the heat to low. Add the remaining butter and stir vigorously using a wooden spatula. Leave it on heat until it caramelizes.
  9. Add the caramel on the bottom of a round baking dish, approximately 10 inches (25 cm) in diameter.
  10. Add the pear slices on the bottom in a snail pattern. Top it with the dough mixture.
  11. Slide the dish into the oven for the next 60 minutes at 350 degrees F/175 degrees C.
Peanut Chocolate Cheesecake with Meringues

Peanut Chocolate Cheesecake With Meringues

If you have a weakness for chocolate this cheesecake might be the right choice for you. Because this cake is heavy on chocolate both in the filling and the glaze. You can even enrich the chocolatey goodness with crunchy peanuts and biscuit base. Did we mention the crumbled Snickers and meringue topping? It’s the icing on the cake (pun intended).

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Ingredients Needed for Peanut Chocolate Cheesecake With Meringues


For the base:

4 ounces of biscuits, crushed
⅓ cup melted butter

For the filling:

1 cup cream cheese
1 ½ cups of sour cream
6 eggs
⅔ cup sugar
2 tablespoons of cornstarch
1 teaspoon vanilla extract
2 cups of melted dark chocolate
⅔ cup peanuts

For the topping:

⅔ cup melted dark chocolate
1 snickers bar (crumbled)
3 ounces of meringues for garnishing (8 - 9 meringues)

How to Make Peanut Chocolate Cheesecake With Meringues

  1. For the base:

    Add the crushed biscuits and melted butter to a bowl. Mix them until even.

  2. Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using a rubber spatula. Set aside.
  3. For the filling:

    Add the cream cheese, sour cream, eggs, sugar, cornstarch, and vanilla extract to a bowl. Mix until smooth using a spatula and then a hand mixer.

  4. Transfer some 1/2 from the cream cheese mixture to another bowl. Add 1 cup of melted chocolate and mix until even. Set aside.
  5. Add the remaining cup of melted chocolate to a bowl and mix the peanuts in.
  6. Pour the chocolate and peanut mixture into the pan over the crushed biscuit base. Spread it evenly.
  7. Alternately pour the cream cheese mixture and the cream cheese – chocolate mixture over the peanut chocolate layer. Do this so that they form a two-colored circular pattern.
  8. Bake for 60 minutes at 300⁰F/150⁰C.
  9. For the topping:

    Line a baking tray with parchment paper and place a rack on top of it. Place the baked cake on the rack.

  10. Glaze the cake with melted chocolate and garnish it with crumbled Snickers and meringues.
Cranberry and Orange Cake

Cranberry and Orange Cake

Be it a dessert or just a coffee snack, your palate will get enchanted by this cake. Add some Greek yogurt and butter to your dough, then top it with a vanilla-flavored cranberry-packed custard. Oh, and load this with enough slices of peeled orange, so your cake will have a juicy core.

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Ingredients Needed for Cranberry and Orange Cake


For the dough:

1 ounce butter
½ cup sugar
1 egg
½ cup greek yogurt
2 teaspoons of baking powder
1 ½ cups of flour
1 orange, sliced and peeled (for the filling)

For the custard:

1 cup cottage cheese
2 eggs
3 tablespoons of sour cream
1 tablespoon vanilla extract powder
⅓ cup sugar
2 ounces of dried cranberries

How to Make Cranberry and Orange Cake

  1. For the dough:

    Add the butter and sugar to a bowl. Mix them using a hand mixer.

  2. Add the egg and mix. Add the Greek yogurt and mix.
  3. Add the baking powder and strain the flour in. Mix until you have a dough using a spatula.
  4. Layer the dough into an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking pan. Lay the orange slices on top. Set aside.
  5. For the custard:

    Add the cottage cheese and eggs to a bowl. Mix until even using a spatula.

  6. Add the sour cream, vanilla extract powder, and sugar. Mix. Add the dried cranberries and mix.
  7. Bake for 60 minutes at 360⁰F/180⁰C.
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