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Learn how to make my family’s recipe for Classic Red Velvet Cake. It’s truly a southern classic with homestyle pecan-cream cheese frosting. Get the step-by-step instructions complete with video tutorial. If you’re a regular visitor here, you know there’s no shortage of red velvet cake recipes on this blog. There’s last year’s . The many […] LEGGI TUTTO
Tuxedo Bar Cake is the perfect special occasion dessert and can be found for purchase at big box stores, but now you can make your own at home! This recipe holds all the same layers of flavor with an even better scratch-made taste. And it feeds a crowd! This time of year I should be […] LEGGI TUTTO
This Orange Crush Cake is a blast from the past that brings back all the nostalgia with a zesty twist. It’s made with everyone’s favorite fizzy orange drink – Orange Crush soda.
You may wonder why I’ve styled this cake on astroturf with a game day theme. Well, there’s little more to say than, “It’s football time in Tennessee!” Now, I’m not much of a football game watcher, but my dad and father-in-law are Volunteers for Life (#VFL). And if your blood runs deep orange, you’ll love this cake as much as they do. For non-football fans? You’ll still be all in for this one. It’s a moist, tender cake with the bright, nostalgic flavor of Orange Crush, and the best part? It’s a shortcut recipe! Thanks to white cake mix as a base, it’s a low-effort, high-reward dessert that’s perfect for your next game day or any day.
The exact origin of Orange Crush Cake is a bit murky, but it appears to have gained popularity in the late 1970s and 1980s, during the height of the “soda cake” craze. During this time, home bakers experimented using soda in cakes and other desserts (remember 7-UP cake?). From there, The combination of cake mixes and soda became a fun way to create light, airy cakes with minimal effort. Orange Crush gained popularity for its bright orange citrusy flavor.
Liquid Ingredients
Full disclosure here – this cake uses prepackaged convenience ingredients. This is usually not my style because I love my bakes scratch-made. However, I’m also a huge fan of nostalgic recipes. So I do make concessions when appropriate. This is one of those times.
First, stir together, eggs, oil, a little orange flavored Jell-O, and Orange Crush soda. All the ingredients should be room temperature. Don’t let this mixture stand for too long, or the gelatin will start to congeal.
Ready-Made Dry Ingredients
Next, whisk together one package of white cake mix (dry mix) and one small box of instant vanilla pudding (also the dry mix). Immediately pour the orange mixture into the dry ingredients. Combine on low speed with an electric mixer. I used a hand mixer.
I also bumped up the orange hue with a smidge of orange food color. Totally optional, but it has to be bright for Big Orange fans.
Bake at 350°F
Pour the batter into a greased bundt pan and bake for 50-55 minutes.
I favor flour-based baking spray for greasing bundt pans, but if you don’t have any, then grease as flour as usual.
Cool Before Frosting
Turn the cake out onto a wire rack. The exterior should be well-browned, thanks to all those sugars that caramelize during baking.
Orange Cream Cheese Frosting
Cover the entire cake with soft and fluffy cream cheese frosting. It’s flavored with orange extract and vanilla extract, so the flavor is reminiscent of an orange creamsicle.
Easy Decorating with Sprinkles
This step is optional, but orange confetti sprinkles feel celebratory. So, this cake could be served as a victory dessert, or a consolation – if things go awry on field. You can find the orange confetti I used right here. I also used white nonpareils for a ‘bubbly’ appearance – a nod to the fizzy orange soda in this recipe.
I’m so pleased to tell you how soft and tender this cake is. No doubt from that instant pudding in the mix – it always makes bundt cakes fluffier, more tender, with soft texture. I was suspicious of using it as an ingredient at first, but when I used it in this Caribbean Rum Cake my mind was changed.
This is such an easy cake to make, which means you can throw it together in no time flat. It has a nice orange flavor without being overwhelming. But for me, the appeal is all in the texture. This is not a tough or dense pound cake bundt – it’s very soft, and a pleasure to eat and share!
Related recipe: Orange Pound Cake
Orange Crush Cake
Heather Baird
This retro Orange Crush Cake is a delicious throwback, featuring the unmistakable flavor of orange soda baked right into the batter. Made in a classic bundt pan, this cake has a light, tender crumb with a sweet citrus zing. The orange cream cheese icing adds a delicious creamy note.This recipe is a true 1980’s gem that uses boxed convenience mixes, such as white cake mix, Jell-O, and instant pudding mix – so add those to your grocery list along with Orange Crush soda!The cake mix, Jell-O, and instant pudding mix are all added to the recipe as dry ingredients. See video for clarity.
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Prep Time 15 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 10 minutes mins
Course DessertCuisine American
Servings 10
EquipmentStandard size bundt pan
Ingredients Cake4 large eggs at room temperature3/4 cup vegetable oil2 tablespoons orange Jell-O3/4 cup orange soda at room temperature13.25 oz. white cake mix 1 box4 oz. instant vanilla pudding mix 1 small boxOrange food color optionalCream cheese frosting1/4 cup unsalted butter4 oz. cream cheese at room temperature1 cup confectioners’ sugar1/2 cup heavy cream1 teaspoon orange extract1 teaspoon vanilla extract2 tablespoons orange confetti sprinkles optional1 tablespoon white nonpareils optional
Instructions CakePreheat the oven to 350°F. Coat a bundt pan with flour-based baking spray or grease and flour the pan.In a large measuring pitcher with a pour spout (or a large mixing bowl) combine the eggs, oil, and orange Jell-O. Mix well with an electric mixer until combined. Add the orange crush soda. Mix well. Don’t let this mixture stand for too long, because the gelatin will start to set over time. Get right to the dry ingredients.In a large mixing bowl, whisk together the dry cake mix and dry pudding mix. Pour in the orange crush mixture and beat on low speed until well combined.Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick tester inserted comes out clean.Turn out onto a wire rack to cool completely.Cream cheese frostingIn the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the extracts.Cover the cooled cake with the frosting; add sprinkles, if using. Store the cake in the refrigerator. Bring to room temperature for best flavor and texture.
NotesCan I use a different orange soda?
Yes, but using Orange Crush is what gives this cake its authentic retro flavor. Feel free to try other sodas if you’re curious, though!
How long does the cake stay fresh?
Stored in an airtight container, this cake will stay fresh for about 3-4 days.
Can I make this cake ahead of time?
Absolutely. You can make the cake a day or two in advance and store it in the refrigerator. It keeps well.
Keyword instant vanilla pudding mix, orange crush bundt cake, orange crush cake, orange crush soda, orange extract, orange Jell-O, TN Vols Cake, white cake mix
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This Pumpkin Biscoff Poke Cake is a delicious departure from ordinary pumpkin cake. Made with Biscoff cookie butter spread, it’s baked, cooled, and frosted in a 13×9 pan for the easiest seasonal treat.
I love traditional pumpkin recipes for fall, such as my favorite no-frills Pumpkin Bread. Or Classic Pumpkin Roll (posted to this blog 15 years ago!) That’s a dessert I’ll never, ever tire of. But I also don’t mind breaking with tradition. Exploring new flavor combinations is totally my jam, and that’s how this cake came to be. It’s based on a traditional flavor combo – pumpkin cake with cream cheese frosting – but with a Biscoff twist.
This cake is so easy to whip up in a 13×9 pan, but the real magic happens after baking. You’ll poke holes in the cake, pour in warm, melted Biscoff spread, then top it off with fluffy Biscoff cream cheese frosting. Crushed Biscoff cookies are the only decoration it needs. This cake is the answer for anyone hosting a fall feast, because it serves more than a dozen people. And it’s something that stands out from the ordinary pumpkin spice crowd.
Biscoff: The Cookie and the Spread
If you haven’t fallen in love with Biscoff yet, let me introduce you to – or initiate you into – the Biscoff fan club. Biscoff cookies originated in Belgium, where they were first created by the Lotus Bakeries company in 1932. These spiced, caramel-flavored cookies quickly became a favorite to serve alongside coffee. It wasn’t until decades later that Biscoff spread made its debut. In 2007, the spread was invented, transforming the cookie into a creamy, spreadable treat also known as ‘cookie butter’.
Dry Ingredients
First thing, in a big bowl, combine the all-purpose flour, granulated sugar, leavens, cinnamon, and salt. Whisk it together well to incorporate everything together. This also aerates the dry mixture.
Wet Ingredients
In another bowl, place 15 oz. of pumpkin puree (1 can), vegetable oil, eggs, and vanilla extract. I like using sunflower oil for its neutral, light taste. But regular vegetable oil will work just fine, too! Mix everything together well – a hand mixer works for this – and combine the wet and dry ingredients together.
Bake in a 13×9 Pan
Who doesn’t love the ease of baking in a 13×9-inch pan? Grease and flour it first. Or if you have flour-based baking spray then give it a good coating. Then pour the batter in and spread evenly. Bake for about 35 minutes at 350°F.
Poke Holes in the Cake
Cool the cake in the pan, then use a wooden spoon handle to poke holes all over the cake. Here I’m using a honey wand handle – whatever works!
Melt Biscoff Spread
Place 1 cup of Biscoff spread in a microwave-safe bowl and heat for about 1 minute at 100% power. It should be entirely melted. Stir well to remove lumps. If it’s not completely melted, heat for another 30 seconds.
Pour the melted Biscoff spread over the cake and use a spoon to push it into the holes in the cake. Refrigerate the cake while you make the frosting. This will set the melted Biscoff and make the cake easier to cover in frosting.
Biscoff – Cream Cheese Frosting
Oooh, this is good. And too easy to make! Biscoff spread, 8 oz. of cream cheese and stick of butter. Get these into a big mixing bowl and cream together until well combined and fluffy. Then, beat in a little confectioners’ sugar. Whip until light and creamy.
Spread the frosting over the cake. I used an ice cream scoop to dollop out the frosting (and you can too!). Spread it evenly first, then create swirls with the end of your spatula.
Biscoff Cookie Crumble
Add crushed Biscoff cookies around the edge of the cake. They’ll be crunchy at first, which is nice. But covered with plastic wrap or stored air-tight, the cookies will soften. Which I actually like even better!
The lightly spiced pumpkin cake and caramelly-flavor of Biscoff spread is a match made in heaven. I urge you to try this Pumpkin Biscoff Poke Cake for yourself!
I love that this cake is baked, cooled, frosted, and decorated right in the pan. It’s so easy to whip up and requires no fussy decorating. In the photo above, I tried to capture the tunnels of Biscoff created from the ‘poke’ technique. (Do you see it?) It’s so nice to get a forkful of cake with an extra bite of cookie butter in it. This cake generously serves about a dozen people or more, which is perfect for a dinner crowd.
In the words of my mom via text message: “The pumpkin Biscoff cake is awesome!” I hope you love this cake as much as we do!
Related recipe: Pumpkin Cream Cheese Bundt Cake
Pumpkin Biscoff Poke Cake
Heather Baird
This cake is so easy to make, feeds a crowd, and takes an ordinary pumpkin cake to the next level with melted Biscoff spread and a rich cream cheese frosting. Crushed Biscoff cookies around the edges add an extra layer of flavor. Biscoff spread comes in two varieties: creamy and crunchy. Be sure to use creamy for this recipe. The 25.4 oz. family size jar will provide the 2 cups of Biscoff spread you’ll need, with a little leftover for snacking on.
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Prep Time 15 minutes minsCook Time 35 minutes mins1 hour hands off, cooling resting time 1 hour hrTotal Time 1 hour hr 50 minutes mins
Course DessertCuisine American
Servings 12
Equipment13×9 inch cake panor glass Pyrex baking dish
Ingredients US CustomaryMetric Pumpkin cake2 cups all-purpose flour1 1/2 cups granulated sugar2 teaspoons baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon fine grain sea salt15 oz. pumpkin puree 1 can1 cup sunflower oil or vegetable oil3 large eggs at room temperature1 teaspoon vanilla extract1 cup creamy Biscoff spreadBiscoff cream cheese frosting1 cup creamy Biscoff spread at room temperature8 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar10 whole Biscoff cookies coarsely crumbled
Instructions Pumpkin cakePreheat the oven to 350°F. Grease and flour a 13×9 inch baking pan.In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk well to combine.In separate mixing bowl, combine the pumpkin, oil, eggs, and vanilla. Mix well with an electric mixer until the ingredients are well incorporated.Add the wet ingredients to the dry and mix on low speed until well combined. Use a rubber spatula to turn over the batter to make sure there are no hidden pockets of flour. Mix again briefly.Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean.Allow the cake to cool for about 10 minutes in the pan. Use the handle of a wooden spoon to poke holes all over the top of the cake.Place the 1 cup of Biscoff spread in a microwave-safe bowl and heat in 30 second intervals at 100% power until melted and smooth (about 1 minute to 1 minute 30 seconds total).Pour the melted Biscoff over the top of the cake and use a spoon to smooth it into the holes in the cake. Refrigerate the cake while you make the frosting.Biscoff cream cheese frostingPlace the Biscoff spread, cream cheese, and butter in the bowl of an electric mixer. Beat on medium-high speed until light and creamy. Add the confectioners’ sugar. Beat until well incorporated on low speed.Once the sugar is incorporated, beat on high speed until fluffy and billowy. Dollop the frosting on top of the cake and spread evenly. Use the end of an offset spatula to create swirls in the frosting.Immediately sprinkle the edges with the coarsely crumbled Biscoff cookie pieces.Refrigerate leftovers. Bring cake to room temperature before serving for best flavor and texture.
NotesWhat to expect: This moist pumpkin cake has tunnels of Biscoff spread throughout the sponge. Fluffy Biscoff-cream cheese frosting is light and billowy, with a creamy cookie butter flavor. Biscoff cookies are the décor around the edges of the cake; they’ll be crunchy at first, but over time in storage they will soften up – which is also really nice!
Pumpkin Puree – Canned pumpkin and pumpkin puree are the same thing – one 15 oz. can will do the trick for this recipe. Or, you can always roast and puree your own pumpkin if you like. Weigh out 15 oz. on a scale, or measure out a scant 2 cups (about 1 7/8 cups to be exact).
Sources: If you can’t find Biscoff spread locally, you can always purchase some online. You can also use other brands of cookie butter, such as Speculoos, but the flavor will be slightly different.
Keyword 13×9 cake, Biscoff cream cheese frosting, Biscoff spread, cream cheese frosting, easy pumpkin cake, Fall cake, poke cake, Pumpkin Biscoff Poke Cake, pumpkin sheet cake, thanksgiving cake
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Homemade Oatmeal Cream Pies take the classic Little Debbie snack cake to a whole new level! Two chewy, brown sugar-oat cookies surround a cream filling that’s sweet and irresistibly fluffy.
Who doesn’t love an oatmeal cream pie? My dad sure does. It’s his absolute favorite snack cake. For his 80th birthday last year, we gave out little boxes of his favorite treats as party favors: popcorn, candy bars, and of course, Little Debbie Oatmeal Cream Pies.
I’ve been meaning to try a scratch made version for ages. And let me tell you, I’ve been missing out! This homemade version is irresistibly chewy and soft, with a fluffy cream filling that’s just the right amount of sweet. Better late than never, right? I can’t wait to surprise my dad with these.
Did you know that Little Debbie Oatmeal Cream Pies were the very first snack cake sold under the Little Debbie brand? The recipe was created in 1960, and with its soft, chewy oatmeal cookies and sweet, creamy filling, it quickly became a nationwide favorite.
My version is much like the original, but with a little more oat texture and a touch of cinnamon flavor. These are so perfect for fall – and they’re lunchbox friendly! Or, save them for an after-school snack. You can’t beat a chewy oatmeal cream pie with a glass of cold milk.
Make the Oat Cookies
First, get those dry ingredients together. You’ll need all-purpose flour, baking soda, baking powder, salt, cinnamon and – get this – cocoa powder (really!). Whisk together well.
When I researched and tested recipes to make my own version, the cookies made with cocoa powder had no detectable chocolate flavor. But rather, an earthier deep flavor and golden caramel color. The cookies without cocoa powder were not as flavorful and the color was too pale. Trust me – that little touch of cocoa makes a big difference!
Wet Ingredients
Start with melted butter, light brown sugar, vanilla extract, 1 large egg and 1 egg white; combine them with an electric hand mixer in a big mixing bowl.
Mix the Batter
Once the mixture is smooth, add in the dry ingredients all at once.
Mix until a consistently smooth batter forms.
Stir in the Oats
Add in the oats and stir in by hand. You can use quick cooking oats or rolled oats. Regular rolled oats will have more texture, which I like best. But you can use whatever you have on hand.
At this stage, let the batter rest for 5-7 minutes. You’ll notice that it will thicken quite a bit. This makes the batter more scoop-able.
Scoop the Dough
I recommend using a cookie scoop for this. Or, portion the dough by the 2.5 tablespoons (approx.). Place the dough balls – well spaced (this is important) – onto large parchment-lined cookie sheet. The cookies will spread quite a bit so give ’em room to grow.
Bake for 9-11 minutes. Mine were done at 10 minutes, but the best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. They’ll be super soft just out of the oven, so let them firm up on the baking sheet as they cool, about 5-7 minutes.
Make the Cream Filling
It seems to be the overall consensus that, when attempting a duplicate Little Debbie cream pie filling, that vegetable shortening provides the most accurate end result. But I didn’t do that. Yes, shortening is more shelf-stable. But these homemade pies are not making long treks on delivery trucks. So you’ll be safe to use real butter. And it just tastes better!
In the bowl of an electric mixer, place softened butter and confectioners’ sugar. Beat until lightened in color and fluffy. Then, add in 2-3 tablespoons of heavy cream. This lightens the filling even further.
Spread or pipe the filling onto the flat size of one cookie at top with another. This is where the virtues of the cookie scoop come into play – it’s easy to find matching tops and bottoms because they are all pretty much the same size.
You can adjust the filling to your taste – spread on a little or a lot. I prefer a modest serving, just like the filling-to-cookie ratio in classic Little Debbie pies.
I really just want to take a stack of these with a thermos of coffee on a fall picnic. Seems the best activity to do while watching leaves sail on the wind. Enjoy!
Related recipe: Pumpkin Oatmeal Creme Pie Trifle
Homemade Oatmeal Cream Pies
Heather Baird
For anyone who grew up with a love for Little Debbie’s Oatmeal Creme Pies, you’re sure to love this homemade version. Inspired by the classic snack cake, these soft sandwiches are made with two chewy, brown sugar and oat-filled cookies that sandwich fluffy homemade cream filling. You can use both rolled oats or quick cooking oats in this recipe. I prefer rolled oats, which give the cookies a little more texture.
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Prep Time 25 minutes minsCook Time 12 minutes mins20 minutes resting/cooling 20 minutes minsTotal Time 57 minutes mins
Course DessertCuisine American
Servings 14 snack cakes
Equipmentlarge cookie sheetsparchment paperElectric mixer
Ingredients US CustomaryMetric Oatmeal cookies1 1/4 cups all-purpose flour3/4 teaspoon baking soda3/4 teaspoon baking powder1/2 teaspoon fine grain sea salt3/4 teaspoon ground cinnamon2 teaspoons unsweet cocoa powder10 tablespoons unsalted butter melted1 1/4 cups light brown sugar1 large egg1 egg white1 teaspoon vanilla extract1 1/4 cup rolled oats or quick cooking oatsCream filling1 cup unsalted butter at room temperature2 cups confectioners’ sugar2-3 tablespoons heavy cream1 teaspoon vanilla extract
Instructions Oatmeal cookiesPreheat the oven to 350°F. Line one or more large cookie sheets with parchment paper.In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. Whisk well to combine.In the bowl of an electric mixer, add the butter, brown sugar, egg, egg white, and vanilla extract. Beat until smooth and consistently caramel colored throughout. Add the flour mixture to the wet mixture. Beat until well combined.Add the oats to the bowl; fold in by hand with a rubber spatula. When the oats are well dispersed throughout the batter, let it rest for 5-7 minutes at room temperature. As the batter rests it will firm enough to scoop into balls.Use a cookie scoop to portion out the batter, or use a tablespoon to scoop about 2.5 tablespoons of batter into mounds, widely spaced, onto the prepared cookie sheets. Be sure to give these cookies plenty of room, because they will spread.Bake for 9-11 minutes or until golden around the edges and just slightly underdone in their centers. Cookies will be very soft when first taken out of the oven. Cool on the pan(s) for 5-7 minutes, or until the cookies are firm enough to move. You can also let the cool on the pans completely, or cool on wire racks.Cream fillingIn the bowl of an electric mixer, place the butter and confectioners’ sugar. Beat until lightened in color and well combined. Add heavy cream 1 tablespoon at a time; beat until light fluffy. Mix in the vanilla extract.Transfer the cream filling to a piping bag, and pipe onto half of the cookies. Or, spoon and spread cream filling onto half the cookies. Top each filled cookie with another cookie.Store assembled snack cakes between waxed paper in airtight containers, or package individually in small zip-top bags for lunchbox or after school snacks.
NotesWhat to expect: These homemade oatmeal cream pies are made with two chewy brown sugar and oat cookies with craggy tops, golden edges, and a soft, tender center. Each bite offers a balance of texture. Sandwiched between them is a vanilla cream filling, made even lighter and fluffier by whipping in tablespoons of heavy cream. The filling is rich and sweet, so you can adjust how much you add based on your taste—spread just a thin layer for a more balanced sweetness, or pile it on thick for an extra indulgent treat.
Keep an eye out during baking: The best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. Since portioning dough and baking temps can vary from baker to baker – keep under close watch.
Keyword brown sugar, buttercream filling, homemade oatmeal cream pies, little debbie oatmeal cream pies, lunchbox snacks, nostalgic dessert recipes, oatmeal cookies, oatmeal cream pie copycat recipe, oats, soft oatmeal cookie recipe, vanilla buttercream filling
You may also enjoy: LEGGI TUTTO
Fireworks, laughter, good company—and of course, delicious desserts! What better way to celebrate the Fourth of July than with a spread of scrumptious treats? This year, ditch the store-bought cakes and impress your guests with homemade delights bursting with flavor and festivity.
From light and refreshing berry bars to decadent chocolate ice cream, and even a surprising savory option, this list has 14 amazing recipes to make your Fourth of July unforgettable. Whether you’re planning a backyard barbecue or an elegant gathering, you’ll find the perfect dessert to end the day on a sweet note.
, we paired a slightly salty pretzel cake base with a cream filling and topped it off with a scattering of fresh berries.
What better way to celebrate tomato season than a savory cornbread bursting with summer flavor. Featuring a caramelized tomato top, our crisp Upside-Down Heirloom Tomato Cornbread from our May/June 2020 issue is made all the more delicious with smoked white Cheddar cheese and fresh corn in the batter. Buttermilk keeps this quick bread moist, and minced jalapeño adds just a pinch of heat. Whether serving as an impressive appetizer or stunning side dish, you can’t go wrong with this impressive dish at your table.
Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick.
Almond flour is finer than standard all-purpose. It absorbs more moisture from the dough, giving the buttermilk crusts of these Blueberry-Almond Galettes added crispness. A hint of tart lemon zest balances out the sweetness of the blueberries.
Traditional only in method, this Strawberry Raspberry Cobbler has a Middle Eastern flare with cardamom and rosewater. This cobbler made with cake batter soaks up the fruit’s flavorful juices as it bakes and develops a light, spongy crumb. Pistachios create a slightly crunchy texture that pairs well with the tender baked fruit.
Traditional apple pie gets an updo with a creamy crème fraîche custard filling in this Apple Crumb Pie. Layers upon layers of crisp sweet apples are topped with a creamy base and baked until soft. With a splash of spiced rum and a crunchy Almond Streusel topping, this recipe begs for ice cream.
In this sweet summer remake, red velvet cake gets a healthy helping of fresh strawberries added into the buttercream to create a Strawberry Red Velvet Cake that rivals the classic.
Classic Key lime pie gets a spicy upgrade with our Gingersnap Crust flecked with crystallized ginger. The filling gets extra volume and its whipped consistency from a trio of creamy ingredients: coconut cream, crème fraîche, and whipped cream. True to the original, this icebox pie is bursting with tangy, sweet-tart Key lime flavor.
Ditch the extravagant garnishes and towering layers for this simple and sophisticated one-layer cake that is guaranteed to impress. With a layer of cherries baked beneath the Ginger-Lime Crumb Topping, our elevated take on the cherry-limeade cake (a summertime classic) is even more beautiful after you cut into it. You’ll get a juicy burst of cherry in every bite.
By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.
This cake may be based on the classic 1-2-3-4 cake, but it’s anything but basic! Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. LEGGI TUTTO
Known as pflaumenkuchen or zwetschgenkuchen depending on what variety of plums are used, this coffee cake-meets-flatbread is popular throughout Germany, Austria, and Switzerland, and it’s frequently served with a cup of strong coffee for breakfast, a sweet wine for dessert, or a spiced beer for an afternoon snack. Peaches, plumcots, and apricots all work well in place of plums. LEGGI TUTTO
If you’re looking for an easy summertime dessert, Ice Cream Sandwich Sheet Cake is it! Assembled with purchased ice cream sandwiches and all your favorite ready-made ice cream toppings.
I love to bake sweet things for every season, but summer? Not my fave. However, I love all things ice cream. Which is summer’s unofficial dessert (second only to Strawberry Shortcake). It’s easy to get excited about making something delicious, cold, and creamy to enjoy in this sweltering summer heat.
I decided to whip up an easy ice cream cake with no baking required. It’s not my first ice cream sandwich cake, (see the first one here) but it is the most decadent. It’s layered in a 13×9-inch dish (easy!) and loaded up ice cream sundae-style with strawberry and caramel toppings. Along with hot fudge, nuts, and plenty of sprinkles, of course. I think it would be absolutely perfect to serve at a kid’s birthday party – or even a pool party! This cake is a sugar rush, so any event that kids expend lots of energy running, swimming, or playing.
Make the Whipped Cream
Whip up a big bowl of heavy cream to stiff peaks. Don’t be tempted to sweeten it! It’s already a little sweet, plus the ice cream toppings will bring plenty more sweetness to the party.
Ice Cream Sandwiches
Purchase 2 boxes (or 20) of your favorite rectangular ice cream sandwiches. I used Neapolitan-filled, which gives this cake all the flavors of an ice cream sundae. Unwrap them and layer 8 whole sandwiches in the bottom of a 13×9-inch pan. Trim two of the sandwiches and fit them into the empty space to completely fill the pan.
Layer Up!
Next, spread on a layer of whipped cream, then add the strawberry topping. Try to drizzle it evenly over the cream. Don’t worry too much about spreading it out. I just left the drizzle as-is.
More Layers
Place more ice cream sandwiches over the strawberry layer. Trim 2 sandwiches as before and fill in the blanks. Next, drizzle over the caramel ice cream topping. Again, try to do this as evenly as possible.
All-Important Hot Fudge
Add another layer of whipped cream over the caramel layer, carefully spreading it to the top edges of the pan.
Warm a jar of hot fudge sauce in the microwave until it loosens considerably. Stir it well and let it cool slightly. Then, drizzle it over the whipped cream. Or, do as I do. Transfer it to a piping bag and drizzle it on in zigzag patterns.
Even More Toppings!
Sprinkle toasted chopped nuts over the hot fudge. To shortcut the work of chopping nuts, you can find some, ready to sprinkle, right in the ice cream toppings aisle (I used Fisher Nut Topping).
Use a standard size ice cream scoop to dollop whipped cream on top of the cake. It looks like scoops of vanilla ice cream, doesn’t it? Too cute!
Don’t Forget the Sprinkles!
Add maraschino cherries to each mound of whipped cream. And follow up with colorful confetti sprinkles. You could also use ice cream sprinkles found in the ice cream toppings section of the grocery store. These sprinkles won’t bleed or melt. Although pretty, rainbow nonpareils will bleed color with moisture. So avoid them this time.
This is one delicious, ooey-gooey ice cream sandwich sheet cake! I tried my best to get a good cross section picture of the cake, but I’m a bit slow when it comes to photography. So it looks a bit melty.
I’ve said it before – summer – especially in the south – makes me feel lazy in my bones. No wonder southerners have been observed to move slower, talk slower, and generally take our time. Spend an August here. Then you’ll know why. 😊 Desserts like these will always have a place on my menu. Because there’s not a lot of work to do, just some assembly required. It can be made ahead and stored in the freezer until you’re ready to serve.
Related Recipe: Easy Ice Cream Sandwich Cake
Ice Cream Sandwich Sheet Cake (13×9)
Heather Baird
The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13×9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You’ll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.
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Prep Time 25 minutes mins2 hours freeze time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins
Course DessertCuisine American
Servings 16
Equipment13×9 inch baking dish with deep sidesIce cream scooppiping bag or zip-top bag
Ingredients 3 1/2 cups heavy cream20 whole ice cream sandwiches unwrapped11.75 oz. strawberry ice cream topping 1 jar12.25 oz. caramel ice cream topping 1 jar11.75 oz. hot fudge ice cream topping 1 jar1/2 cup chopped mixed nuts8 maraschino cherries patted dry1/2 cup confetti sprinkles or other ice cream sprinkles
Instructions Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.Layer 8 whole ice cream sandwiches in the bottom of a 13×9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
NotesWhat to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
Pan Size: Some 13×9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches.
Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).
Keyword 13×9 sheet cake, caramel ice cream topping, coconut whipped cream, heavy cream, hot fudge topping, ice cream cake, ice cream sandwich cake, ice cream sandwiches, ice cream sundae cake, july fourth recipe, no bake dessert, strawberry ice cream topping, summer recipe
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This American Flag Cake has a show-stopping interior with cake layers assembled to create a flag design in every slice. Serve it for any patriotic holiday or event.
I’ve seen many beautiful American Flag Cakes over the years, and this one is the one I’ve always wanted to attempt. It’s so striking. The simple white exterior gives no hint to the show-stopping flag design inside. Last week I decided to try it with a white sour cream cake batter. The food color took so well, and the sour cream in the batter helped the sponge keep its moist, tender texture. As I sliced it for the first time – with bated breath – I was pleased to see the interior did indeed resemble ‘Old Glory’ – hooray!
This cake would be so fun for July Fourth, or for other patriotic holidays and events. Full disclosure: it does take some time to put together. But it’s really not hard to do. The real work is in getting the cake layers torted and shaped for assembly. Once that business is handled, you’ll simply stack and frost.
This American flag cake is definitely something to make on a day you’re feeling crafty in the kitchen (a.k.a. getting your bake on). The design inspiration is from a Betty Crocker cake, which was posted more than a decade ago. I think this scratch-made version is well worth the extra effort.
The thing I didn’t expect was all the cake scraps left over from trimming the layers. And there’s a LOT, I tell ya! Those scraps made some fine cake pops, or you could cube the leftovers for a few very patriotic-looking trifles.
White Sour Cream Cake Batter
Start by mixing up the white cake batter. This recipe requires 9 egg whites from large eggs. So add an extra dozen to the shopping list. Divide the cake batter between two bowls. Next, tint one of the bowls with red food color.
Next, divide the remaining bowl of batter into two bowls. Then tint one bowl with blue food color. Leave the other half white/plain. Transfer the red batter to a greased and floured 9″ round cake pan. Then transfer the blue and white batters each to prepped 9″ round cake pans. You’ll notice that the red batter pan will be much fuller than the blue and white batter pans. There’s no mistake; you’re on the right track.
Bake and Cool
Bake the thinner blue and white layers at 350°F for 20-25 minutes. The red layer needs longer in the oven, about 30-35 minutes or until it tests done with a toothpick.
Prep the White Layers
Torte (a verb in the pastry kitchen that means to cut horizontally) the white layer into two even pieces. Keep one of the pieces whole. Cut a 5″ circle from the center of the other piece. Do this with a large pastry ring, or make yourself a 5″ round template cut from parchment paper.
Reserve the 5″ white cake center for assembling the cake, and put the outer ring in a scrap bowl.
Prep the Blue Layer
Do not torte the blue layer. Cut a 5″ round from the middle of the cake. Keep the outer ring for cake assembly, and put the center 5″ round in the scrap bowl.
Prep the Red Layers
Torte the red layer, which is thicker, into three even layers. Keep the two bottom layers whole for cake assembly. Flip the layer that was the top of the cake cut-side up (pictured above). Trim a 5″ round circle from the center and keep the round for cake assembly. Put the outer red ring into the scrap bowl.
Assemble the Layers
The delicious spackle that holds this cake together is simple American vanilla-almond buttercream. It’s easy to whip up, spreads evenly, and pipes like a dream. The recipe provided makes a big batch, which is plenty to use on this cake and leftovers that can be used to make the cake scraps into cake pops.
Place a whole red cake layer on a serving plate or cake board. Top with 1/2 cup of buttercream and spread evenly. Next, top with a whole white layer. Repeat frosting. Top with another whole red layer; frost.
Place the blue cake ring on top of the frosted red layer. Gently frost the inside ring of the blue cake.
Fill with the 5″ white cake circle. Gently fit it into the hole and press down with your fingertips. Cover with a thin layer of buttercream.
Finally, the small red cake circle is layered into the hole. Press down gently to make sure all the layers sandwich together well.
Save the Scraps for Cake Pops
As I stated earlier – holy cake scraps, Batman. I had no idea I’d be dealing with so much, so let this be fair warning. See recipe notes for turning these into cake pops or trifles. My vote is for cake pops. Because sprinkled with red, white, and blue sprinkles, they make a fun accompaniment to this American flag cake.
Decorate (Just a Little)
Frost the entire cake and then pipe swirls of buttercream around the top edge. Immediately scatter on some patriotic colored nonpareils. I kept the outside of the cake relatively simple. Because the most import part of the cake’s design is on the inside! The simple white exterior really lets the interior shine.
I decided that candles would be the perfect way to say Happy Birthday America, for July Fourth (the red and blue ones from this Meri Meri pack). You could do the same, but it’s just as nice without.
I really learned a lot making this American flag cake. But slicing it made my inner perfectionist squirm a little. Because you’re going to have some red and blue crumbs visible on the white stripes when you cut it. But hey – it’s cake! It’s supposed to do that. However, I did remove them with the end of a butter knife for these beauty shots.
There’s no form over function – or design over deliciousness here. This is a very moist, delicious scratch-made white cake with bright tasting vanilla almond buttercream. Tasting it with my eyes closed, it could be wedding cake.
Related recipe: Red White and Blue Firecracker Cake
American Flag Cake
Heather Baird
Celebrate July Fourth, Memorial Day, or any event that calls for some patriotic colors with this American Flag Cake. Scratch-made white cake is tinted, trimmed, and layered so that there’s a flag design in every slice. This recipe white cake base requires 9 egg whites, so stock up on eggs! Once the cake is assembled, you’ll have a big bowl of leftover cake scraps. See recipe notes for ideas on how to turn them into additional treats.
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Prep Time 1 hour hrCook Time 35 minutes mins2 hours cooling and chilling 1 hour hr 30 minutes minsTotal Time 3 hours hrs 5 minutes mins
Course DessertCuisine American
Servings 12
Equipment9” cake pans (3)Offset spatulaLarge closed star piping tip #849Small star tip #21Piping bags
Ingredients US CustomaryMetric White Cake4 1/2 cups all-purpose flour1 1/2 tablespoons baking powder3/4 teaspoon fine grain salt2 1/4 cups granulated sugar3/4 cup unsalted butter softened9 egg whites from large eggs1 teaspoon vanilla extract2 teaspoons almond extract1 1/2 cups full fat sour cream **full fat only1/2 cup whole milkRed gel food colorBlue gel food colorAmerican Vanilla-Almond Buttercream1 lb. unsalted butter at room temperature2 lb. confectioners’ sugar1/4 cup milk or cream plus more if needed1 teaspoon vanilla extract2 teaspoons almond extractPatriotic nonpareils
Instructions CakePreheat the oven to 350°F. Grease and flour three 9-inch round cake pans.In a large mixing bowl combine the flour, baking powder and salt. Whisk together. Set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until creamy. Add egg whites, one at a time, beating well after each addition. Add the extracts and mix again.Add 1/3 of the flour mixture to the creamed mixture. Add in half of the sour cream; mix well. Pour in another 1/3 of the flour; mix until just combined. Add the remaining sour cream and milk. Mix to combine. Finally add the final 1/3 of the flour mixture. Beat until just combined. Scrape down the bowl and mix again briefly to make sure no pockets of flour remain.Divide the cake batter into two big bowls. Tint one of the bowls with the red food color. Add a little at a time while mixing until a vibrant red hue is achieved.Divide the remaining white batter into two bowls. Tint one bowl with the blue food color. Add a little at a time until a deep vibrant blue is achieved. Leave the remaining bowl untinted.Pour each batter into a separate prepared baking pan. There will be more batter in the red pan than in the blue and white batter pans.Bake the blue and white batter pans for 20-25 minutes, or until a toothpick tester comes out clean. Bake the red batter pan for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean.Let the cakes cool in the pans 10 minutes, and then turn them out onto wire racks to cool completely.Level the blue cake layer using a serrated knife or cake leveler, if needed. Use a 5” round pastry cutter (or 5-inch round parchment template) to cut a round from the center. Keep the outer ring for cake assembly. Save the inner circle for cake scraps.Using a cake leveler or a serrated knife evenly cut the red cake layer horizontally (torte) into three even (same thickness) layers. Flip the top layer over cut-side-up. Cut a 5-inch round from the center of the cake. Keep the 5” middle piece and two red layers for assembly. Save the outer ring for cake scraps.Cut the white cake layer in half horizontally using a serrated knife or cake leveler. Cut a 5-inch round from the center of the cake. Keep the 5” middle piece and whole white layer for cake assembly. Save the outer ring for cake scraps.Vanilla-Almond ButtercreamCombine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until crumbly.Add the milk or cream to thin. Beat in the extracts.Beat on high speed until light and fluffy. If mixture is dry add more milk or cream a little at a time until whip-able. Beat until the frosting lightens in color to opaque white, about 5 minutes.Transfer one cup of the buttercream to a piping bag fitted with a large closed star decorator piping tip. Transfer 1/2 cup of buttercream to a piping bag fitted with a small star decorator piping tip. Set aside.Assemble the CakePlace a 9” red cake layer on a cake board or serving plate. Top with 1/2 cup of buttercream and spread evenly. Top with a 9” white cake layer. Spread on 1/2 cup of buttercream. Next, add a 9” red layer, again frosting evenly with 1/2 cup buttercream.Top with the 9” blue cake ring. Frost the inside of the ring with buttercream. Layer in the 5” white cake layer; cover with buttercream. Finally, layer in the 5” red cake round with the cut-side down.Crumb coat the entire cake with a thin layer of buttercream. Save leftover buttercream for cake pop making (see notes). Refrigerate the cake until the frosting firms, about 15 minutes.Apply a final even coat of buttercream all over the cake. Smooth evenly with a cake smoother or bench scraper. Refrigerate until firm, about 15 minutes. Then, pipe swirls of buttercream around the top edge of the cake with the reserved bag of frosting. Immediately cover with nonpareils.Pipe a shell border around the bottom edge of the cake and immediately cover with the nonpareils.Refrigerate the cake to firm the frosting, another 15-20 minutes. Bring the cake to room temperature before serving. Or, cut the cake while still chilled for very neat slices, but bring to room temperature before enjoying.
NotesWhat to Expect: This cake’s eye-popping interior is second only to the moist texture and flavor of the white almond sour cream cake. It tastes much like American wedding cake. Take your time with assembling the layers. It takes some time but is worth the effort.
Cake Pops: crumble cake scraps in a large bowl. Add leftover buttercream a little at a time and mix together just until the clumps stick together (mixture may turn purple-ish). Scoop cake pop batter into balls using a cookie scoop. Transfer to parchment-lined baking sheets. Chill until firm. Melt 1 lb. of vanilla candy coating; dip lollipop sticks into the melted candy then insert into the cake pops. Refrigerate until set, about 5 minutes. Dip cake pops into the melted candy coating and add sprinkles.
Other Uses for Cake Scraps: Make patriotic trifles or ice cream parfaits.
Food Color: I used Chefmaster soft gel food color in the colors super red and neon brite blue.
Sources: This recipe is inspired by the Betty Crocker Red, White and Blue Layered Flag Cake, with recipe adaptations from All Recipes American Flag Cake and Land O’Lakes American Flag Cake
Keyword american buttercream, American Flag Cake, blue gel food color, election day dessert, July Fourth Cake, layer cake, Memorial Day dessert, red gel food color, sour cream cake layers, white cake flavor
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