Red Velvet Cake with Easy Cream Cheese Frosting {Cake Mix Recipe}ย 

I have nothing against using cake mixes, even though I do add to them.  They are perfect for when you’re in a pinch and need a dessert…quick. By adding a few extra ingredients you’ll have a deliciously, moist cake that will impress anyone. 

There is one thing about making cream cheese frosting…you need quite a bit of sifted powdered sugar, which takes time to do. So I add a can of store-bought cream cheese frosting to a quick batch of my buttercream, it’s the perfect semi-homemade alternative. To frost this cake fast and neatly, use a disposable piping bag fitted with a 1M open star tip.  Then fill the piping bag with the frosting, and pipe dollops on each cake layer as you stack the cake. Finish the top with a healthy amount of cute sprinkles, and it’s as easy as that! 

Here’s My Notes:

1)Buttermilk is a staple in my fridge, it’s a must-have for me, but feel free to use regular milk.

2)This cake is perfect to make ahead, you can bake it the night before you plan to serve…super stress free. 

3)I baked my cake in three 6-inch cake pans, you can totally bake it in two 9-inch cake pans.  Bake in a preheated oven for 25-30 minutes, or until when you press the cake lightly it springs back.

Red Velvet Cake with Quick Cream Cheese Frosting 

Yields: one 6-inch three layer cake or one 9-inch two layer cake

Ingredients

Cake:

1 (18.25oz.) red velvet cake mix

3 eggs 

1/3 cup butter, melted 

1 1/4 cup milk or buttermilk 

2 teaspoons vanilla 

Frosting:

1 (16oz.) can cream cheese frosting 

1 cup (2 sticks) butter, softened 

3 cups powdered sugar, sifted 

1 teaspoon vanilla 

Cute Sprinkles 

Directions 

Preheat oven to 350 degrees F. Line three 6-inch cake pans with parchment paper and spray with non-stick cooking spray. 

In a mixing bowl, beat all the cake ingredients together with a hand mixer for about 3-4 minutes or until fully combined. 

Divide batter evenly between the prepared cake pans. Bake in preheated oven for 30-35 minutes or until when you lightly press the top it springs back. Allow the cake layers to cool in the pans for about 10 minutes before turning them out onto a wire cooling rack to cool completely. 

While the cake layers are cooling, prepare the frosting: In the bowl of a stand mixer fitted with a pattle attachment, cream together the can of frosting, butter, and sifted powdered sugar for about 5 minutes or until creamy and smooth. Beat in the vanilla. Place the prepared frosting in a piping bag fitted with a 1M piping tip. 

Assembly 

Once the cake has completely cooled, frost the cake one layer at a time by piping dollops over the top of each layer. Finish the cake with sprinkles. Enjoy ! ๐Ÿ’˜ 

Sweet & Salty Marshmallow Treatsย 

I wanted to transform some not-so-exciting organic honey nut cereal (that I bought on sale) into something amazing … I knew exactly how I would do it. 

Instead of using rice krispie cereal to make traditional marshmallow treats, I used the honey nut cereal. I also substituted 1/2 of the cereal for crushed potato chips for a salty & sweet version of a classic treat. I must warn you though….these are addictive! And with the white chocolate drizzle…. they’re even more enticing!

Here’s My Notes:

1)I wanted my treats to be thick, instead of using a 9×13-inch baking pan, I used a 8-inch square pan.

2)I can’t emphasize enough how simple these are to make.  The sprinkles are perfect for a kid’s birthday party. 

Sweet & Salty Marshmallow Treats 

Yields: 16 marshmallow treat triangles 

Ingredients

3 Tablespoons butter 

1 (16oz.) package mini marshmallows 

3 cups honey nut cereal 

3 cups potato chips, crushed 

White chocolate chips, melted 

Sprinkles 

Directions 

In a large pot over medium heat, melt butter. Add in mini marshmallows, and stir until completely melted. Remove from heat and immediately stir in the cereal and crushed chips. Press firmly into a baking pan.  Cool completely, about 15 minutes, before cutting into bars.

Assembly 

With a fork, simply drizzle the white chocolate over each bar and decorate with the sprinkles. These are best eaten the same day.  Store the leftovers in a plastic bag. 

Enjoy ! 

                                                          


ย Soft Sugar Cookies with Cream Cheese Frostingย 

I’m super picky when it comes to sugar cookies. My conditions are – No chill time, No rolling out, they Must be soft & chewy, And obviously ….covered in frosting. 

Little Lydia modeling for me


This recipe checks off everything on my list. I love that the preparation is simple, nothing complicated, which is typical with most sugar cookie recipes. Wrap these up in little boxes to give out to friends, or make a whole batch for someone you care about ๐Ÿ’•. 

Here’s My Notes:

1)I like to add flavoring to my sugar cookies, like almond extract or lemon extract. Lemon zest is preferred, but I didn’t have any fresh lemons on hand. If you do use lemon zest….about 1 teaspoon would be perfect.

2)I baked the cookies for 12 minutes. I slightly under bake them to be soft. 

3)I use a 1.5 Tablespoons cookie scoop. I only place 6 on a cookie sheet, they do spread.

Soft Sugar Cookies with Cream Cheese Frosting 

Yields: 2 dozen cookies 

Ingredients

Cookies:

2 3/4 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon baking powder

Pinch of salt 

1 cups butter, softened 

1 1/2 cups sugar

1 egg

2 teaspoons vanilla 

1/2 teaspoon lemon extract or 1 teaspoon lemon zest

Cream Cheese Frosting:

1 (8oz.) package cream cheese, softened 

1/4 cup (1/2 stick) butter, softened 

2 cups powdered sugar, sifted

1/2 teaspoon vanilla 

Pink icing coloring 

Cute sprinkles

Directions 

Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone mats. 

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

In the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes on medium speed. Beat in egg and vanilla. Add in dry ingredients by the 1/2 cup, beat well after each addition. Once all the dry ingredients are mixed, add lemon extract or zest. 

Using a cookie scoop, place 6 scoops of cookie dough on each lined cookie sheet. Bake in preheated oven for 10-12 minutes. Allow to cool for about 5 minutes on cookie sheet before removing to a wire cooling rack. Cool completely.

Using either a stand or hand mixer, cream together the softened cream cheese and butter. Add in powdered sugar and beat until creamy and smooth. Mix in vanilla and icing coloring. 

Assembly 

Frost cooled cookies generously with cream cheese frosting, and then add sprinkles. 

Enjoy ! ๐Ÿ’˜

Cookie recipe was adapted from HERE.

๐Ÿช Check out my other cookie recipes :

Thin & Crispy Chocolate Chip Cookies

My favorite: Melt-In-Your-Mouth Brownie Cookies {Homemade Version}

                                                                                   

Chocolate Dipped Bananas {Super-Easy & Healthy Snack}

Are you ready to change your healthy snack game?


As far as snacks go, this is about as easy as it gets. Plus, they’re delicious and change things up from your normal everyday snack. 

Here’s My Notes:

1)If you want these to keep longer than just the afternoon, cover the entire banana with chocolate. The chocolate seals the banana and prevents browning.

2)I’m crazy about sweet & salty snacks, so the salted peanut topped bananas are my favorite. Salted pistachios would be amazing, but they’re a bit pricey. The peanuts are a nice alternative, but if pistachios are in your budget…go for it! 

3)I chose to use 60% Cocoa Bittersweet Chocolate Chips because they have less sugar than regular semi-sweet chocolate chips, but use your favorite kind chocolate chips. 

๐ŸŒ Chocolate Dipped Bananas {Super-Easy & Healthy Snack}

Yields: 12 banana pops; six servings 

Ingredients 

6 firm bananas 

12oz. bittersweet chocolate chips

12 wooden popsicle sticks

Optional toppings: chopped salted peanuts, sprinkles, and chopped M&M’s 

Directions 

Place the chocolate chips in a small bowl and place in the microwave for one minute; stir. If the chocolate is not completely melted return back to the microwave for 30 more seconds. 

Cut the bananas in half and place a popsicle stick through each end. Using a small spatula, cover each banana with melted chocolate, place on a baking sheet lined with parchment paper. Immediately sprinkle with desired topping; continue this process with all the bananas. Refrigerate for 15-30 minutes. I like mine to be cold, so I chill mine for 30 minutes. Enjoy !

Here is an apple version:


Dip apple slices in melted chocolate, and then immediately sprinkle with chopped, salted peanuts. Place directly onto a plate. Then chill for 10 minutes. I like to use Granny Smith apples or Golden Delicious. They are just my favorite kind of apple. Use your favorite, or whatever you have on hand. It’s a super quick and delicious snack.
                                                   

Caramel Pecan Cinnamon Roll Cup {A Cinnabon Copycat Recipe}

I only visited Cinnabon for the first time this past year with my friend Ana-Maria. We didn’t go for the classic original roll, but the Caramel Pecan Center of the Roll. It was super soft, bursting with cinnamon flavor, and topped with perfectly toasted pecans. I saw these cute paper cups at the grocery store and I knew it was time for us to recreate our first Cinnabon experience. 


I know homemade cinnamon rolls seem like a big undertaking, plus there are quite a few steps. But it’s quite simple and straightforward. The end result is totally worth it, you will not be disappointed. Someone even commented, “This must be what heaven tastes like.” I’ve already been asked to make more….everyone will love them.


Here’s My Notes:

1)If you don’t want to put the cinnamon rolls in the paper cups, you can just drizzle the caramel frosting and sprinkle the pecans over the rolls in the pan they were baked in.

2)The cream cheese icing….I wanted it to be thin. I put 1/4 cup of milk in the recipe, but just add enough of milk to your liking. Anywhere from 2 Tablespoons – 1/4 cup milk should be good. 

3)I made the dough by hand. The dough was super soft. I think it was from lightly mixing, I highly recommend just mixing it up by hand.

5)I think the paper cups are super cute and perfect for Valentines. I found mine at Walmart in the Valentine’s Day section. You could put a cinnamon roll cup in a little box and hand out to friends and co-workers…they will love you for it ๐Ÿ’•. Or just keep them in the pan and have your own Valentine’s Day treat that morning for breakfast…a good way to start the day. 

Caramel Pecan Cinnamon Roll Cups

Yields: 12 cinnamon rolls or 8 cups

Ingredients:

Dough

1 cup milk 

1 Tablespoon yeast 

1/4 cup sugar 

1 teaspoon salt 

3 Tablespoons butter, melted 

1 egg

3 cups all-purpose flour

Filling 

1/2 cup (1 stick) butter, melted 

1 cup dark brown sugar 

Pinch of salt 

2 teaspoons cinnamon 

Cream Cheese Icing

4oz. (1/2 package) cream cheese, softened 

1 1/2 cups powdered sugar, sifted 

1/4 cup milk

1/2 teaspoon vanilla 

Caramel Frosting 
1/2 cup (1 stick) butter 

1 cup brown sugar 

1/4 heavy cream 

1 teaspoon vanilla 

2 1/2 cup powdered sugar, sifted 

Chopped pecans, toasted 

Directions:

In a two cup measuring cup. Warm the milk up in the microwave for about one minute (I like my milk to be about 108-112 degrees F.) In a large mixing bowl whisk together the warm milk, yeast, sugar, and salt. Then whisk in the egg and melted butter. Add in the flour and with a wooden spoon stir to form a dough. Turn out the dough onto a lightly floured surface kneading for about a minute. Spray the bowl you mixed the dough in with non-stick cooking spray and place the dough back in. Cover with a clean tea towel and let the dough rise in a warm place for 45 minutes – a hour or until the dough as doubled in size. 

While the dough is rising prepare the filling: In a medium-sized bowl combine together the melted butter, dark brown sugar, salt, and cinnamon. 

Once the dough has doubled in size, place it on a lightly floured surface and roll the dough out to 1/2-inches thick. Spread all of the filling mixture over the top. Starting with the end closest to you, roll the dough up tightly. Cut 12 equals slices. Brush a 9×13 baking dish with butter and equally space the rolls in the buttered pan. Cover the dish with the same tea towel and place back in a warm place to rise again for 30 minutes or until the rolls have doubled in size. 

While the rolls rise, prepare the cream cheese icing: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand mixer, beat the cream until creamy. Slowly add in the sifted powdered sugar. Then after the cream cheese and powdered sugar are fully combined add in the milk and vanilla, beat for about a minute.

Next prepare the caramel frosting: In a medium-sized saucepan melt the butter and brown sugar together over medium heat, bring to a boil, and while stirring boil for 2 minutes. Remove from heat and add in the heavy cream and vanilla, stir well to combine. Let cool.

Now that the rolls have doubled in size, preheat to 325 degrees F. 

Bake rolls in preheated oven for 20 minutes or until barely lightly brown, do not over bake these rolls or your experience will be ruined. Remove the rolls from the oven and immediately pour the cream cheese icing over the top. Use an offset spatula to evenly spread the glaze over every roll, making sure each one is saturated covered with icing.

Add the powdered sugar to the cooled brown sugar mixture. Place the frosting in a 12-inch piping disposable piping bag, cut the tip of the bag.
Assembly:

Cut cinnamon rolls into quarters, place the pieces in a paper cup (we put about 1 1/2 rolls in each of our cups). Generously drizzle each cup with caramel frosting. Finally, and definitely not least, sprinkle with toasted chopped pecans. Enjoy ! ๐Ÿ’˜

Caramel Icing was adapted from HERE

Dough was adapted from HERE

                                                      

Homemade Granola Bars {Healthy Breakfast On The Go}

Granola bars are the perfect quick breakfast to just grab and head out the door. They’re also super easy to give to kids for a healthy afternoon snack. But my only problem with store bought granola bars is that after an hour of eating them…..I’m hungry again!

I wanted an easy to make + satisfying + healthy homemade granola bar. The ingredients are simple. They are probably ingredients you already have in your pantry.  And, most importantly, they are satisfying…finally. They’re great to have before you work out, which is the way I prefer, but if you like to have a post-work out snack, this is an excellent go- to. I  also like these for breakfast with a cup of coffee, it will keep me full for almost three hours….a miracle.

I wrapped some of these bars up for my friends to try out. I cut strips of parchment paper and tied them up with a little twine. They all loved them! One  is a runner, and said she enjoyed it for a pre-workout snack. It also kept her full for a good two hours. If you’re looking for a good, healthy snack, or a quick breakfast,  I’ve got you covered!

Here’s My Notes:
1)I used coconut, sliced almonds, & dried cranberries. Use whatever combination of dried fruit and nuts you like… pecans, raisins, dried dates, dried apricots, walnuts…just make sure everything is chopped up and stick to the measurements. If you put extra, the bars will not hold their shape, and will fall apart.

2)To store…. I placed cut up bars in a plastic bag and stored at room temperature.

3)If you want to cut back on the sugar, omit the brown sugar and add 2 Tablespoons of water.

4)These bars must be room temperature before cutting. I wait two-three hours before cutting.  Or you could make them at night and allow them to cool overnight.  They will cut easily and hold their shape.

5)I cannot stress enough how important it is to line your pan with parchment paper. These are sticky!  They will stick to the pan if you don’t spray it with non- stick cooking spray and line the bottom with parchment paper.

Homemade Granola Bars {Healthy Breakfast On The Go}

Yields: 12 bars

Ingredients:

2 cups old-fashioned oats

1 cup sliced almonds

1 cup organic flaked coconut, unsweetened 

1 heaping Tablespoon coconut oil

2/3 cup honey 

1/4 dark brown sugar 

2 teaspoons vanilla 

Pinch of salt

1 cup dried cranberries, chopped 

Directions:

Preheat oven to 300 degrees F. Spray a 10-inch square pan with non-stick cooking spray and line the bottom of the pan with parchment paper.

In a large skillet over medium heat, toast the old-fashioned oats, sliced almonds, and coconut for about 5 minutes. It will smell fragrant and nutty once it’s toasted. Place in a large mixing bowl.

In a saucepan bring the coconut oil, honey, and dark brown sugar to a boil. Cook for about a minute, stirring with a wooden spoon, then remove from the heat, add vanilla & salt. Pour over the oat mixture and stir well. Stir in chopped, dried cranberries.

Pour mixture into prepared pan and press into the pan using the back of your spoon (I used a wooden spoon). Bake for 25 minutes. Place on a cooling rack to cool completely. Once cooled, remove from the pan and cut into 12 bars. Store in a plastic bag at room temperature or wrap individually in parchment paper. Enjoy !

This recipe was slightly adapted from HERE.
                                                                                          


Winter Fruit Shortcake Birthday Cake

This cake was inspired by an amazing English Trifle that our family friend, Ms. Wendy makes at special occasions. She assembles it in a huge glass punch bowl…layers of cubed pound cake…bright fruit that peeks out on the sides of the glass…and creamy, homemade custard. Then everything is topped off with a layer of freshly whipped cream. For finishing touches, she dots the edges with maraschino cherries & shaved dark chocolate….a show stopper to say the least.

 I thought a toned down version of Ms. Wendy’s trifle would make a perfect birthday cake for my friend Zachary, who likes light and simple desserts. 


I kept things really easy to make. Instead of making pound cake, I used a boxed cake mix. I didn’t even whip up my cream, two tubes of Cool Whip did the trick. I was worried about the fruit not being in season but they were fine. Everyone enjoyed it and described it as “deliciously fresh”. 

Here’s My Notes:

1)As I mentioned, I was worried about the fresh fruit being tart because of it not being in season. If your fruit isn’t sweet, place it in a strainer over a bowl and sprinkle it with a little powdered sugar. Place in the fridge for about 30 minutes for the fruit to marinate. 

2) Use whatever fruit you like or what is available to you.  

3)Ms.Wendy sprinkles a brandy syrup over the cubed pound cake. I brushed each of my cake layers with a brandy simple syrup. This is totally optional. Also, you can sprinkle shaved chocolate over the top of the cake like Ms. Wendy does on her trifle.

4)Zachary’s cake was a huge four layer 10-inch cake, I used two cake mixes and two tubes of Cool Whip, I’m writing the recipe for a normal sized cake. But this recipe can be easily doubled.
Winter Fruit Shortcake Birthday Cake 

Yields: 1 9-inch three layer cake 

Ingredients:

Cake:

1 recipe of your favorite cake recipe (here is a good one)

Brandy Simple Syrup:

1/2 cup sugar 

2/3 cup water

2 Tablespoons brandy

Cream Cheese Whipped Frosting:

12 oz. cream cheese, softened 

3/4 cup powdered sugar 

3/4 cup sugar 

1/2 teaspoons vanilla 

8 oz. (1 small tube) Cool Whip

Fruit of choice, I used strawberries, kiwi, & canned peaches 

Maraschino cherries with stems 

Dark chocolate, shaved 

Sprinkles 

Directions:

After making your cake, allow it to cool completely.

While the cake is cooling, prepare the whipped frosting: In the bowl of a stand mixer cream the softened cream cheese and sugars together using the whisk attachment; beat for 3-4 minutes. Add in the Cool Whip and vanilla; beat for another minute. Place in the fridge to chill.

To make the brandy simple syrup: Place the sugar and water in a small saucepan over medium heat. Bring to a simmer. Remove from the heat, add in brandy. 

Assembly:

Place one layer of cake on a serving plate. Brush the layer with brandy syrup. Next spread a layer of whipped frosting. Then evenly place sliced fruit over top of frosting; continue this process with the next two layers. For the top, you can pipe a few swirls using a Wilton 1M piping tip, then place a cherry on top of each swirl. Finish with  a sprinkling of shaved chocolate or cute sprinkles; totally optional. Enjoy ! 

                                                          




Flourless Chocolate Cake with Espresso Chocolate Sauce {Gluten-Free}

Get ready chocolate lovers, here is a treat for you

I’ve had my share of chocolate cake, but there is nothing like a decadent, rich flourless chocolate cake. It literally melts. in. your. mouth….I can not get enough of it. 


The sauce on it’s own is amazing. Put it on ice-cream or drizzle it on pecan pie…the possibilities are endless. 

Here’s My Notes:

1)I like this cake a little undercooked, I only cooked it for 25 minutes. It sets as it cools. If you want it a little more on the done side cook for an additional 5-7 minutes.

2) I served each guest with a little chocolate sauce and a small scoop of ice-cream on the side. I scooped my ice-cream with a 1.5 Tablespoons cookie scoop. I also ate this in a mug with a bit of cake on the bottom then a regular scoop of ice-cream and a enormous  drizzle of chocolate glaze….delicious.

3)This cake could not be more easy to make, plus you can make it in one bowl and no mixers. The sauce is super easy to put together as well. I store my leftovers in the fridge and warm it up in the microwave as needed. 

Flourless Chocolate Cake with Espresso Chocolate Sauce {Gluten-Free}

Yields: 1 layer 8-inch cake; 8 serving 

Ingredients:

Cakes

1 cup semi-sweet chocolate chips

1/2 cup butter

3/4 cup sugar 

Pinch of salt

1 teaspoon vanilla 

3 eggs

1/2 cup cocoa powder, I only use Hershey cocoa powder 

1 teaspoon instant coffee granules 

Sauce

3oz. semi-sweet chocolate chips

1 1/2 Tablespoons butter

1 teaspoon vanilla 

1/3 cup sugar 

1/3 cup heavy cream 

1/2 Tablespoon instant coffee granules 

1/4 teaspoon salt

Ice-Cream, for serving 

Directions 

Preheat oven to 375 degrees F. Line a 8-inch springform pan with parchment paper and spray with non-stick cooking spray.

In a large mixing bowl, melt chocolate chips and butter together in the microwave in 30 second intervals, stirring in between. (My chocolate was melted after three intervals)

Add to the melted chocolate mixture, sugar , salt, vanilla, cocoa, and coffee granules. Add in eggs one at a time; mixing well after each addition.

Pour batter into prepared pan and bake in preheated oven for 25 minutes. Let cake cool in pan for about 10 minutes before removing and transferring to a serving plate.

While cake is cooling prepare the chocolate sauce: Place the chocolate chips and butter in a medium sized mixing bowl. In a small saucepan bring sugar, heavy cream, salt, and coffee granules to a simmer, stirring to dissolve the sugar. Once the sugar is dissolved pour it over the chocolate chips and butter, whisking until smooth. Pour leftover sauce in a mason jar and store in the fridge. 

Assembly: 

When the cake has cooled completely dust the top with powdered sugar. Serve the cake with warm chocolate sauce and ice-cream. Enjoy ! 

Cake recipe was adapted HERE.

Sauce recipe was adapted from HERE.

                                                    

Easy Chocolate Cake with Fudge Buttercream Frosting {Cake Mix Recipe}


I know how busy the Christmas season can be. Sometimes you just don’t have the time to make an elaborate cake for every Christmas party or Holiday get-together you attend. Here is a cake recipe that is deliciously, decadent and impressive looking, while being super easy to make. 


The frosting is absolutely my favorite part about this cake! I had never seen a chocolate frosting recipe like it before… it definitely caught my attention. It’s a perfect blend of chocolate buttercream and fudge frosting. The texture is velvety and will melt in your mouth. I did have a catastrophe some trouble piping it though. I didn’t thoroughly melt my chocolate, I had a few tiny pieces of chocolate that would get in my piping tip and prevent me from piping. Make sure you melt your chocolate well, BUT be careful not to burn it.

Here’s My Notes:

1)It really doesn’t matter what kind of chocolate cake mix you use…German Chocolate, Dark Chocolate Fudge, or Devil’s Food. 

2)As I mentioned before, melt your chocolate thoroughly. I melted my chocolate in 1 minute intervals with a 30 second rest. As the recipe I followed states, you want the chocolate to be completely melted without allowing it to get hot. 

3)I did weigh my chocolate on a kitchen scale, I used a mixture of chips and chopped chocolate. Make sure you finely chop your chocolate, I didn’t chop mine finely enough.

Easy Chocolate Cake with Fudge Buttercream Frosting

Yields: 1 cake (12-14 servings)

Ingredients:

Cake

1 (18.25 oz.) cake mix 

1 (3.0 oz.) instant chocolate pudding mix

1 cup sour cream

1 cup oil

4 eggs

1/2 cup milk

1 teaspoon vanilla 

Pinch of salt

2 cups mini chocolate chips

Frosting 

15.9 oz. (3 cups) chopped chocolate, I used a mixture of unsweetened chocolate and semi-sweet chocolate chips

2 1/2 cups (5 sticks) butter, softened 

1 can (14 oz.) sweetened condensed milk 

3 Tablespoons heavy cream 

1 Tablespoons vanilla 

4 cups powdered sugar, sifted 

1 cup cocoa powder, I only use Hershey’s Cocoa Powder

Directions:

Preheat oven to 350 degrees F. Spray three 9-inch cake pans with non-stick cooking spray and line with parchment paper.

In a large mixing bowl, beat all the cake ingredients (except for chocolate chips) using a hand-held mixer. Then fold in the mini chocolate chips with a spatula. Divide batter between the three cake pans. Bake in preheated oven for 22-25 minutes or until toothpick inserted comes out clean. Let the cake layers cool for 10 minutes in their pans before turning them out onto a cooling rack to cool completely.

While the cake layers are cooling, prepare the frosting: Place the chopped chocolate in a large mixing bowl. Melt chocolate in the microwave for 1 minute and then allow it to sit for 30 seconds, then stir. Continue to repeat this process until the chocolate is melted, cooking for 1 minute, then 30 seconds rest, stir. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter, sweetened condensed milk, heavy cream, and vanilla on medium speed until light and fluffy, this will take about 5 minutes.
Sift together the powdered sugar and cocoa powder and then slowly add to the creamed butter, beat well after each addition.

Then, add in the cooled melted chocolate and beat on high speed until smooth and completely combined, scraping the bowl as needed. Place the frosting in the refrigerator for about 10 minutes and then beat it again before frosting the cake.

Assembly:

Once the cake layers are completely cooled, frost the cake layers generous with frosting. You can pipe cute dollops on the top using a French tip and then sprinkle the top with mini chocolate chips. Enjoy ! 


Cake recipe was adapted from HERE.

Frosting recipe was adapted from HERE.

Pumpkin Glazed Donut Cakeย 


I’m obsessed with donuts. I have designated a whole board on Pinterest just for these fried confections. I love experimenting with different recipes to find the perfect one. Plus, the filling and topping options are absolutely endless. I even find the process of frying and glazing quite relaxing…no?just me??

As I’ve said in a previous post, I’ve had the most success using refrigerated canned biscuits. Trust me when I say….. no. one. will. ever. know.


I wanted to give my favorite deep-fried treats a fall twist. I fried up my beloved canned biscuits and double glazed them in a pumpkin spice infused glaze. Then, I stacked the donuts and the donut holes to form a “cake”.


My friends Sarah & Rachel came over to enjoy  this “cake” and pumpkin coffees with me. Rachel always helps me by glazing the donuts. If you have someone to help you glaze while you fry, it really cuts the work in half.

Here’s My Notes:

1)I love to fry donuts in my 8 quart dutch oven, I can fry about 3-4 donuts at a time. You can fry in a skillet or even a regular pot if you don’t have a dutch oven. 

2)I highly, highly recommend using a thermometer when frying to keep an eye on the temperature. You want to keep your temperature between 348-352 degrees F.

Pumpkin Glazed Donut Cake

Yields: 18 glazed donuts & 18 glazed donut holes 

Ingredients:

2 (16.3 oz.) cans Pillsbury Grands! Buttermilk canned biscuits 

1 quart oil, vegetable or canola work fine

4 cups powdered sugar, sifted

4 1/2 teaspoons pumpkin pie spice 

Pinch of salt

1 Tablespoon canned pumpkin 

1/4 cup milk

1 teaspoon vanilla 

3 Tablespoons butter, melted 

Directions:

In a large mixing bowl, beat together the powdered sugar, pumpkin pie spice, salt, pumpkin, milk, vanilla, and melted butter with a hand-held mixer. 

In a dutch oven, heat oil over medium-high heat to 350 degrees F.
Remove the prepared biscuits from their cans and using a small 1 1/2 inch cookie or circle sized fondant cutter, cut a hole in the center of each biscuit.

Gently drop about 3-4 biscuits in hot oil. Fry the biscuits until golden brown. Once the donuts are done frying, drop them immediately into the prepared glaze and then place them on a wire cooling rack that has been placed over a foil lined baking sheet. Repeat the same process with the donut holes. Let the donuts cool. 

You can double glaze your donuts if you wish, once the first layer of glaze has dried.

Assembly:

Once the glaze on the donuts has hardened, you can arrange them on a cake stand to look like a cake. Pile the donut holes on top of the “cake”. Now you can serve. Enjoy !
This recipe was adapted from HERE


Check out my other donut recipe:


Strawberry Cheesecake Donuts {a strawberry summer recipe #5}