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Pear Loaf Cake

Pear Loaf Cake

Anyone interested in juicy, buttery pears? If you are, get on with this loaf cake. First, prepare a lemon-flavored batter and bake it together with butter-coated pear halves. As it bakes, the pears hide into the rising dough. Their flavor beautifully mixes with that of the cinnamon and apricot jam glaze.

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Ingredients Needed for Pear Loaf Cake


For the batter:

1 cup flour
1 teaspoon lemon zest
1 teaspoon baking powder
salt
3 ounces of butter (at room temperature)
½ cup sugar
2 eggs

For the cake:

2 pears, halved lengthwise
1 tablespoon melted butter
1 teaspoon cinnamon
2 teaspoons of brown sugar
2 tablespoons of apricot jam
fresh thyme for garnishing

How to Make Pear Loaf Cake

  1. For the batter:

    Add the flour, lemon zest, and baking powder to a bowl. Season with salt and mix. Set aside.

  2. Add the butter and sugar to the bowl of a stand mixer. Start mixing. Add the eggs and the flour mixture gradually, one spoon at a time in the process. Mix until even.
  3. For the cake:

    Scoop out the core from the pear halves. You can use 3 or 4 halves, depending on your loaf pan size.

  4. Transfer the batter to a 10 x 3 x 2 inches (25 x 9 x 4 cm) loaf pan. Neatly place the pear halves on top of the batter, pressing them gently. Coat them with melted butter.
  5. Sprinkle them with cinnamon and brown sugar, then bake for 45 minutes at 360⁰F/180⁰C.
  6. Remove the cake from the oven and place it on the work surface. Coat it with the apricot jam and garnish it with chopped thyme.
Caramel No-Bake Cake

No-Bake Caramel Cake

Leaving aside the one hour refrigeration time, this dessert dish is extremely easy to put together. And extremely delicious! Start by caramelizing the sugar and mixing it with heavy cream and butter in the process. Add this over a buttery-crunchy base made with salted crackers.

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Ingredients Needed for No-Bake Caramel Cake


For the caramelized sugar:

1 cup sugar
2 ounces of butter
½ cup heavy cream

For the cake:

5 ounces of crackers
1 ounce melted butter
ice cream, optionally (for serving)
melted chocolate, optionally (for garnishing)

How to Make No-Bake Caramel Cake

  1. For the caramelized sugar:

    Add the sugar in a skillet over low heat and start caramelizing it. As it starts melting, add the butter, then add the heavy cream.

  2. Simmer for 5 minutes. Set aside.
  3. For the cake:

    Crush 3 ounces of your crackers and add them to a ball. Add the melted butter and mix them.

  4. Transfer the crushed cracker mixture to a 7 x 2 inch (17 x 5 cm) cake pan. Evenly spread it and press it gently. Refrigerate for 30 minutes.
  5. Remove the cake pan from fridge and layer the remaining whole crackers over the base layer. Arrange them so they partially overlap each other.
  6. Pour the caramelized sugar mixture on top. Refrigerate for another 30 minutes before serving.
  7. Optionally, serve it with some 1 scoop of ice cream and garnished with melted chocolate.
Lasagna and Beef Cake with Bechamel Sauce

Lasagna Cake

This rich and decadent dish is a huge roll of lasagna sheets where gooey melted mozzarella and meaty beef are being brought together. Some fried bacon also finds its place inside this delicious pasta dish. Did we mention it is topped with Béchamel sauce and cheesy parmesan?

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Ingredients Needed for Lasagna Cake


For the beef mixture:

1 tablespoon vegetable oil
5 ounces of bacon, chopped
2 garlic cloves, crushed
1 onion, diced
1 pound ground beef
½ tablespoon dried oregano
salt
pepper
1 cup canned tomatoes
½ cup tomato sauce

For the cake:

10 ounces of cooked lasagna sheets
4 ounces of low moisture mozzarella, sliced
1 teaspoon olive oil
2 cups of béchamel sauce
2 ounces of parmesan
fresh parsley, chopped (for garnishing)

How to Make Lasagna Cake

  1. For the beef mixture:

    Add the vegetable oil and the bacon to a skillet over medium heat. Cook and stir for 1 minute. Add the garlic and onion and stir some more.

  2. Add the ground beef. Cook and stir until it turns brown, then add the dried oregano and season with salt and pepper.
  3. Add the canned tomatoes and tomato sauce, stir for 1 minute, then simmer for 8-10 minutes.
  4. Assemble the cake:

    Top the first 3 lasagna sheets each with a slice of mozzarella. Top each with 1-2 tablespoons of beef mixture and spread it.

  5. Roll the first lasagna sheet around its mozzarella and beef mixture filling. Roll the second lasagna sheet around the first roll, then the third lasagna around the second roll. Keep doing this with all the lasagna sheets, mozzarella slices, and the remaining beef mixture until you have a huge lasagna roll.
  6. Coat a round cake form with the olive oil and place the lasagna and beef roll in it. Pour the Bechamel sauce over it, uniformly sprinkle the grated parmesan, then bake for 50 minutes at 400⁰F/200⁰C.
  7. Serve it garnished with fresh parsley.
Rhubarb-Wrapped Pineapple Cheesecake

Rhubarb-Wrapped Pineapple Cheesecake

This lovely-looking cheesecake makes for a great creamy dessert. Rhubarb strips’ sour tang is a welcomed addition to the cake’s sweetness. Its mascarpone and whipped cream filling, upgraded by juicy pineapple, is rich and refreshing.

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Ingredients Needed for Rhubarb-Wrapped Pineapple Cheesecake


For the base: :

7 ounces of digestive biscuits
4 ounces of room temperature butter
1 tablespoon sugar
salt

For the cream mixture:

⅓ cup pineapple juice
½ tablespoon gelatin powder
1 cup pineapple, mashed
⅔ cup powdered sugar
2 ½ cups of whipped cream
2 ½ cups of mascarpone

For the topping:

4 rhubarbs sticks
2 tablespoons of sugar

How to Make Rhubarb-Wrapped Pineapple Cheesecake

  1. For the base:

    Add the biscuits, butter, and sugar to a mixer. Season with salt and mix until smooth.

  2. Transfer to a 7 x 2 inch (18 x 5 cm) cake pan. Evenly spread it, then press gently using a spatula. Refrigerate for 30 minutes.
  3. For the cream mixture:

    Mix the pineapple juice with the powdered gelatin in a small bowl.

  4. Add the pineapple puree and powdered sugar to a bowl and mix until even. Add the whipped cream, mascarpone, and the pineapple mixture. Mix more until even.
  5. Transfer the cream mixture to the cake pan and spread it evenly. Refrigerate for 2 hours.
  6. For the topping:

    Cut the rhubarb sticks lengthwise into strips using a peeler. Add it to a halfway water-filled cooking pot over low-medium heat. Bring to a boil.

  7. Remove the rhubarb strips from the pot, drain them, and lay them on paper towels. Let them drain for 15 minutes.
  8. Carefully place the cake on the work surface. Cover it with the rhubarb strips, then trim them using a pair of scissors. Enjoy!
semolina pudding phyllo stacks

Phyllo Pastry Cake With Semolina Cream Filling

Some of us seem to always be on a sweets bender. This time just try this Greek-inspired dessert – phyllo pastry cake with semolina cream which has such a smooth and milky filling. As always, the phyllo crust simply upgrades the sweets. Give it a try!

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Ingredients Needed for Phyllo Pastry Cake With Semolina Cream Filling


For the filling:

4 eggs
½ cup sugar
2 cups of milk
1 cup semolina flour
1 tablespoon vanilla extract
1 ounce butter

For the phyllo pastry cake:

½ cup melted butter
8 phyllo sheets
¼ cup sugar

For the syrup:

1 cup water
1 cup sugar
lemon zest from one lemon
1 cinnamon stick
1 tablespoon honey

How to Make Phyllo Pastry Cake With Semolina Cream Filling

  1. Beat the eggs with the sugar until creamy. Set them aside.
  2. Heat the milk in a pot over low heat. Continuously stir while gradually adding the semolina, then the vanilla extract.
  3. Continue to stir and bring the mixture to a simmer. Remove from heat, add butter and stir more until even. Combine with the egg mixture and set aside.
  4. For the phyllo pastry cake:

    Coat a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with melted butter. Line the baking dish with 2 phyllo sheets and coat them with butter. Add the next 2 phyllo sheets and again butter. Continue to add another 2 phyllo sheets and again butter.

  5. Transfer the semolina pudding into the phyllo-lined baking dish. Add the last 2 phyllo sheets and butter, and flip their margins inside over the semolina pudding.
  6. Sprinkle the top with the sugar. Bake for 25 minutes at 350⁰F/175⁰C.
  7. For the syrup:

    Add water and sugar to a medium-sized pan. Let them simmer for 5 minutes and then add lemon zest (or lemon peel), cinnamon stick and honey. After your cake is done, add this syrup over it and bake again for 15 minutes.

Spinach and Gruyere Cakes

Spinach and Gruyere Cakes

This one is not exactly easy, but believe us, it’s worth all the effort. You need to cook the spinach in milk and then mix it with a creamy mixture of butter and flour. Add yolks and make this really cheesy with Gruyere and parmesan. You can also, increase the creaminess factor with sour cream. Let’s get on with it!

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Ingredients Needed for Spinach and Gruyere Cakes

¾ cup milk
5 ounces of frozen spinach, thawed
1 ounce butter
¼ cup flour
½ cup gruyère, grated
1 teaspoon nutmeg
salt
pepper
2 yolks, whisked
3 whipped egg whites
1 tablespoon melted butter
⅔ cup parmesan, grated
4 tablespoons of sour cream

How to Make Spinach and Gruyere Cakes

  1. Add the milk and spinach to a cooking pot over low heat. Cook and stir until it bubbles. Continuously stir while boiling for 5 minutes. Remove from heat.
  2. Melt the butter in a skillet over low heat. Add the flour. Cook and continuously stir until you have a crumbly and even mixture.
  3. Add the milk and spinach mixture. Cook and continuously whisk until reduced.
  4. Transfer to a bowl. Add the Gruyere cheese and nutmeg. Season with salt and pepper and mix until even.
  5. Add the whisked yolks and mix them in. Add the whisked egg whites and mix more until even.
  6. Transfer the mixture to ramekins (we needed 4 of them). Place them into a roomy baking dish and fill it halfway with water. Bake for 30 minutes at 350⁰F/175⁰C.
  7. Coat a baking dish with melted butter. Sprinkle it with some of the grated parmesan (keep 4 tablespoon for later).
  8. Carefully remove the cooked spinach and milk mixture from the ramekins and place them into the baking dish. Cover with aluminum foil and refrigerate overnight.
  9. Discard the aluminum foil and top each cooked spinach cylinder with 1 tablespoon of sour cream and the remaining parmesan. Season with salt and pepper and bake for 30 minutes at 340⁰F/170⁰C.
  10. Optionally, serve with more sour cream on top.
zucchini chocolate cake

Zucchini Chocolate Cake

We urge you to try this zucchini cake on a gloomy day with some hot tea. It’s quite dense from the zucchini addition and can keep your hunger at bay so you can have it also as breakfast. Serve it plain or, optionally, garnish it with chocolate topping.

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Ingredients Needed for Zucchini Chocolate Cake

1 cup sugar
4 eggs
1 tablespoon vanilla extract
¼ cup cocoa powder
1 tablespoon baking soda
2 cups of flour
1 medium zucchini, shredded
⅓ cup vegetable oil
¼ cup chocolate topping

How to Make Zucchini Chocolate Cake

  1. Add the sugar, eggs, and vanilla extract to the mixer bowl. Mix.
  2. Continue adding the cocoa powder, baking soda, flour, and zucchini. Mix more until even. Slowly add the vegetable oil, too, while mixing.
  3. Line a rectangular loaf pan with parchment paper and transfer the zucchini and cocoa mixture to it. Bake for 50 minutes at 350⁰F/175⁰C.
  4. Remove the cake from oven and place it on the work surface. Poke holes in it using a fork and garnish with chocolate topping.
Chocolate Swirl Cake

Chocolate Swirl Cake

This really does look good and appetizing, doesn’t it? Well, it tastes as it looks. For the swirly cinnamon-flavored sheet wrapping use flaky puff pastry and butter. Fill it with a sweet mixture of eggs, melted chocolate, and crumbled Oreos.

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Ingredients Needed for Chocolate Swirl Cake


For the swirl sheets:

12 ounces of puff pastry (2 sheets, 6 ounces each)
¼ cup melted butter
4 tablespoons of cinnamon

For the filling:

1 cup melted chocolate
¼ cup melted butter
5 eggs
½ cup sugar
3 ounces of oreos

How to Make Chocolate Swirl Cake

  1. For the swirl sheets:

    Lay one puff pastry sheet on your work surface and coat it with melted butter. Sift 2 tablespoons of cinnamon over it.

  2. Roll it, then slice it. We’ve got 30 slices.
  3. Place them on a parchment paper one next to another, to form a disc. Cover them with another parchment paper and flatten them using a rolling pin. You’ll get a beautiful sheet decorated with swirls.
  4. Line a cake pan with this swirl sheet.
  5. Using the same previous steps and the remaining ingredients make another, somehow smaller, swirl sheet. You’ll use this one to cover the filling.
  6. For the filling:

    Add the melted chocolate and melted butter to a bowl and mix them. Set aside.

  7. Add 4 eggs and the sugar to another bowl and beat them using a hand mixer.
  8. Add the chocolate mixture and incorporate into the eggs using a spatula. Put the Oreos into a zip bag and crush them, then add them to the bowl, too. Mix until even.
  9. Transfer this mixture in the swirl sheet-lined cake pan and spread it evenly. Pull the lining sheet’s edges toward the inside, then cover with the second, smaller swirl sheet.
  10. Add the 5th egg to a small bowl, beat it, and coat the top of the cake with it using a brush. Bake for 50 minutes at 350⁰F/175⁰C.
No-Bake Strawberry and Milk Cake

No-Bake Strawberry and Milk Cake

This no-bake milky strawberry cake calls for a soiree. Make it moderately sweet and milky, and let the refreshing strawberries do their thing. To make things even better, bring to the table lemon and cinnamon flavors.

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Ingredients Needed for No-Bake Strawberry and Milk Cake

For the base:
14 ounces of strawberries, halved (2 cups)
¼ cup sugar
3 tablespoons of water
2 tablespoons of lemon juice
For the topping:
1 cup condensed milk
2 tablespoons of butter
1 tablespoon cinnamon
½ cup cornstarch
chocolate sauce optionally (for garnishing)

How to Make No-Bake Strawberry and Milk Cake

  1. For the base: Add 3/4 of the strawberries, the sugar, water, and lemon juice to the blender. Blend until smooth.
  2. Line a cake pan (6 inch/15 cm diameter) with plastic wrap. Transfer the strawberry mixture to the cake pan. Refrigerate for 40 minutes.
  3. For the topping: Add the condensed milk and butter in a cooking pot over low heat. Stir as the butter melts. Add the cinnamon and stir more. Add the cornstarch and stir until even.
  4. Remove the strawberry cake from the refrigerator and pour the condensed milk mixture over it. Let it cool.
  5. Garnish the cake with the remaining halved strawberries. Refrigerate for 60 minutes.
  6. Optionally, serve it drizzled with chocolate sauce or syrup.
Vanilla and Cream Cheese Cake

Vanilla and Cream Cheese Cake

If your experience with baking is somehow limited, we have all kinds of easy to make desserts. This one right here doesn’t exactly qualify as easy, but, with a bit of luck and concentration, you can surely nail it. The dough has instant muffin mix as the main ingredient, and it is topped with a cheese and vanilla cream, that brings a nice balance to it.

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Ingredients Needed for Vanilla and Cream Cheese Cake


For the dough:

3 eggs
1 ½ cups of muffin mix
½ cup vegetable oil
¼ cup milk
½ cup sprinkles

For the vanilla cream:

10 ounces of cream cheese
1 cup sugar
¼ cup milk
1 teaspoon gelatin powder
1 teaspoon vanilla extract

How to Make Vanilla and Cream Cheese Cake

  1. Add the eggs in a large bowl and mix them.
  2. Add the muffin mix, vegetable oil, and milk. Mix until you obtain a smooth cream. Mix in the colored sprinkles.
  3. Add the mixture in a loaf tin and spread it evenly.
  4. Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.
  5. In the meantime, you can prepare the cream. Add the cream cheese in a large bowl and mix it with the sugar until stiff peaks appear.
  6. Mix the milk and gelatin in a small bowl and pour it over the cream cheese mixture. Add the vanilla extract.
  7. Mix again, in order to combine the ingredients. Then spread the mixture over the cake.
  8. Refrigerate the cake for a couple of hours before serving. You can top it with some chocolate sprinkles.
Lemon and Vanilla Cheesecake with Berries

Vanilla Cheesecake Topped With Fresh Berries

This cheesecake requires only one hour of your time and a few simple ingredients like biscuits, cream cheese, and lime zest. Though it looks decadently delicious and might be a bit intimidating for some, in fact, it can be done in the warmth of your kitchen with great results. Follow the steps!

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Ingredients Needed for Vanilla Cheesecake Topped With Fresh Berries


For the base:

9 ounces of digestive biscuits
½ cup melted butter

For the mixture:

1 ½ pounds of cream cheese
1 cup powdered sugar
2 tablespoons of cornflour
2 eggs
½ cup heavy whipping cream
1 teaspoon lemon zest
1 teaspoon vanilla extract
fresh berries for serving

How to Make Vanilla Cheesecake Topped With Fresh Berries

  1. Add the digestive biscuits to the mixer bowl and crush them. Add the melted butter and mix some more.
  2. Transfer this mixture to an 8 x 2 inch (20 x 5 cm) round cake pan. Evenly spread it and press it gently using a spatula. Bake for 10 minutes at 360⁰F/180⁰C.
  3. For the mixture:

    Add the cream cheese, powdered sugar, and cornflour to the mixer’s bowl. Mix a little and add the eggs. Mix some more.

  4. Add the whipping cream, lemon zest, and vanilla extract. Mix until even.
  5. Evenly layer this mixture over the biscuit base. Bake for 45 minutes at 360⁰F/180⁰C.
  6. Serve it topped with blackberries, raspberries, and red currants.
Chocolate Cake

Chocolate Cake

Do you usually give up on sweets when you’re dieting because they are forbidden items? You don’t have to be so drastic with yourself. Take only 10 minutes from your time and bake something sweet at home. Try this chocolate cake and you won’t regret it!

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Ingredients Needed for Chocolate Cake

10 ounces of dark chocolate
10 eggs
2 tablespoons of olive oil

How to Make Chocolate Cake

  1. Melt the dark chocolate using the bain-marie method. Fill with water a pot, place it on the stove and when the water starts boiling, place a bowl on top of it. The bowl should not be immersed into the boiling water. Broke the chocolate into pieces and add it to the bowl. Stir until it melts.
  2. Remove the chocolate from heat. Separate the egg whites from the yolks. Add the yolks to your stand mixer and whisk until they form stiff peaks.
  3. Set aside about 0.5-cup (100 ml) of melted chocolate. Incorporate the yolks into the remaining melted chocolate. Also, add the beaten egg whites and incorporate them gradually into the chocolate mixture. Stir slowly and don’t overdo it.
  4. Preheat the oven to 400˚F/200˚C.
  5. Grease with olive oil a cake pan (8-inch/20 cm in diameter). Pour the chocolate batter in it.
  6. Bake the chocolate cake for 10 minutes. When ready, remove it from the oven and let it cool on a rack.
  7. Warm the remaining melted chocolate and coat the cake with it. Refrigerate the cake for at least 10 minutes before serving.
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