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      Homemade Oatmeal Cream Pies

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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

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      Fireworks & Frosting: 14 Treats for Your Fourth of July Gathering

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      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

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      Yeasted Bavarian Plum Cake

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      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

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      Ice Cream Sandwich Sheet Cake (13×9)

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      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.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      American Flag Cake

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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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Strawberry Pistachio Shortcakes

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      These Strawberry Pistachio Shortcakes are layers of sweet, juicy berries, fluffy whipped cream, on a perfectly tender pistachio shortcake.

      For me, classic strawberry shortcake is the ultimate summer dessert. Fresh, sun-ripened strawberries piled on a tender, biscuit-like shortcake and topped with homemade whipped cream — it’s so simple. The best things are! This is my slightly new take on the classic dessert. It seems that pistachios are having a real moment right now – on social media, on restaurant menus, and beyond.
      I’ve always adored pistachios. And I always keep them on hand to incorporate in my favorite desserts – like these affogatos. I’m glad they are having a new moment – it inspired me to make these Strawberry Pistachio Shortcakes. That little pop of roasted, salted pistachio flavor is so nice in both the shortbread dough and sprinkled over freshly whipped cream.

      Shortcake and its Southern Cousin
      Forget about those spongy, yellow cake pucks that you find in the grocery store produce section next to the strawberries. This is the real deal. Shortcake is so much like the tender, flaky, southern buttermilk biscuit, it feels like a southern thing to me. But shortcakes have history traced back to England. That’s where they began as a lightly sweetened biscuit, served with cream and fruit. A version of the dessert crossed the Atlantic when British settlers arrived in the American southeast. It’s such an un-fussy, homey, slightly rustic dessert, that it is right at home here in Appalachia.

      It’s Berry Time!
      First, toss freshly chopped strawberries with granulated sugar. Cover them and let them stand at least two hours. Longer is better. Ideally, you’ll do this the night before serving the shortcakes. This gives the berries ample time to macerate, and give off plenty of juices for pouring over the finished shortcakes.

      Make the Shortcakes
      Next, make the shortcake dough. Grate butter in a big bowl, then freeze it so those little butter pieces are all super cold. Then, add a flour mixture that contains leavens and salt. Add some chopped roasted, salted pistachios. Stir everything together until the flour mixture has fine pieces of butter and pistachio pieces throughout. Then, add some cold heavy cream. Stir together until a stiff dough forms.
      Roll the dough out onto a lightly floured surface to about 1/2″ thickness. Next, stamp out rounds using a 3″ cookie cutter or pastry ring. Re-roll scraps for as many rounds as possible -I usually get about 8. Brush each round with heavy cream, and then bake at 375° for about 16 minutes. Cool them completely before filling.

      Make the Whipped Cream
      Whip heavy cream until slightly thickened. Then add just two tablespoons of confectioners’ sugar as you continue to beat the cream to stiff peaks. This dessert isn’t overly sweet. The biscuit shortcake base and cream are just barely sweet. Which makes the syrupy sweet strawberries the true star of the show.

      Assemble the Shortcakes
      Use a serrated knife to cut a shortcake in half horizontally. Spoon the macerated strawberries over the bottom half, along with some of the strawberry juices.

      Layer On
      Dollop or pipe on a nice big swirl of the whipped cream. Follow up with a generous sprinkle of chopped pistachios.
      Side note: Food Network recently asked me to whip up a pistachio-centric dessert video for their audience, which you can see it right here on Facebook, if you’re interested.

      Toppings
      Place the shortcake top on the whipped cream and press down slightly. Add another little swirl of whipped cream on top, with another sprinkle of chopped pistachios. If you’re feeling fancy, garnish with a strawberry half with the greens still attached.

      Although rustic, I find these little shortcakes to be quite beautiful. The red strawberries flecked with green pistachios – it’s so pretty together! This is not a difficult dessert to make, and if you ask me, it’s pure summer on a plate.
      Related recipe: Strawberry Cream Pie with Chocolate Crust

      Strawberry Pistachio Shortcakes

      Heather Baird

      This recipe for Strawberry Shortcake uses all the dessert’s classic elements with the addition of chopped pistachios in the shortcake dough and for garnish. This gives the dessert beautiful, nutty flavor and the salty note from the pistachios really enhances the sweetness of the strawberries. If you’re a purist, you can simply omit the pistachios from this recipe for truly authentic strawberry shortcake as close to the original as it can possibly get. Plan ahead. The strawberries need to macerate with sugar for at least 2 hours, but overnight is better.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minutes minsCook Time 16 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 46 minutes mins

      Course DessertCuisine British

      Servings 8

      Equipment3” round cookie cutter of pastry cutterSmall grater or box graterpiping bag with large open star tip optional
      Ingredients  Strawberry filling1 1/2 lbs. fresh strawberries hulled and sliced1/2 cup granulated sugarPistachio shortcakes4 tablespoons unsalted butter chilled1 3/4 cups all-purpose flour1 tablespoon baking powder1/4 teaspoon fine grain salt1 tablespoon granulated sugar1 cup heavy cream plus more if for brushing pastries1/4 cup roasted salted whole pistachios finely choppedWhipped cream and garnish1 1/2 cups heavy cream chilled3 tablespoons powdered sugar1/4 cup roasted salted whole pistachios finely chopped4 whole strawberries halved with greens intact
      Instructions Strawberry fillingPlace the berries in a large bowl and pour the sugar over them. Toss the berries in the sugar to coat.Refrigerate the berries for at least two hours to macerate, stirring them occasionally. Longer is better, if you have time, let them stand in the fridge overnight for optimal syrup from the berries.Pistachio shortcakesPreheat the oven to 375°F. Line a large baking sheet with parchment paper.Grate the butter in a large bowl using the large side of a box grater. Freeze for about 15 minutes, or until the butter pieces are completely frozen.Meanwhile, combine the all-purpose flour, baking powder, salt, and sugar in a separate bowl Whisk to combine.When the butter is frozen, pour the flour over the butter and work together with a fork, until fine pieces of butter are visible throughout the dough. (You can also use your fingertips, but make it quick! You don’t want to warm the butter too much.)Pour the pistachios in the mixture and stir them in with a fork to combine. Add the cream and stir until a stiff dough forms. If the dough seems too dry, add additional heavy cream to the bowl 2 tablespoons at a time, mixing well, until a thick coherent dough forms.On a floured work surface or sheet of parchment, pat the dough into a round about 1/2-inch thick. Using a 3” cookie cutter or pastry ring, stamp as many shapes as possible from the dough. Re-roll scraps and cut again. Do this as many times as possible until all the dough is used.Transfer the rounds to the prepared baking sheet and brush the tops with heavy cream. Transfer to the oven and bake for about 16 minutes. Turn the oven to broil and brown the tops for 2 minutes, watching the shortcakes the entire time to prevent burning.Remove the shortcakes from the oven; transfer to a wire rack to cool.Whipped creamAdd the cream to the bowl of an electric mixer and beat until slightly thickened. Gradually add in the powdered sugar. Whip until stiff peaks form. Transfer to a piping bag fitted with a large French pastry tube (open star tip). Or simply grab a spoon to dollop it on the cakes.Assemble the shortcakesCut the shortcakes in half horizontally so that you have a flat bottom and top. Fill them with the strawberry mixture, including some of the strawberry juices. Top with a swirl or dollop of whipped cream and sprinkle with the chopped pistachios.Place the shortcake ‘lid’ on top of the whipped cream. Pipe another small swirl or dollop of whipped cream on top of the shortcake, followed by more chopped pistachios. Finish with a strawberry half on top of each cake.Just before serving, spoon strawberry syrup over the tops.
      NotesWhat to expect: All the flavors of classic strawberry shortcake are in this dessert, along with the nutty flavor of pistachios. It’s an authentic shortcake with a biscuit-like base (made from dough with short gluten strands) sweet, syrupy berries, and whipped cream to tie it all together. 
      Assemble these right before serving. If making ahead, it’s easy to store each element separately, with the strawberries and cream kept cool in the fridge. The shortcakes can be kept at room temp in an airtight container. You’ll notice in the video that the finished shortcake gets a generous drizzle of strawberry syrup – don’t skip this part! It’s so delicious and the traditional way to eat strawberry shortcake.

      Keyword chopped pistachios, classic dessert recipe, coconut whipped cream, fresh strawberries, macerated strawberries, shortcake dough, strawberry pistachio shortcakes, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pina Colada Poke Cake

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      Pina Colada Poke Cake is the perfect Memorial Day dessert, or serve it at any summertime potluck or picnic. With flavors of coconut, pineapple, lime, and rum, it’s refreshing chilled and serves a crowd!

      Here it is! My go-to dessert for Summer 2024. It’s a refreshing chilled confection that tastes like a tropical vacation. It is uncomplicated, baked in a 13×9-inch pan from which you’ll also serve it. Poke cakes are all about perforating the cake all over with a fork, then adding a flavorful soaking syrup that keeps the sponge moist and delicious. This cake’s syrup is a sweet coconut-lime drench, with a touch of rum flavor (extract or the real thing – you choose!). Just as the title implies, it is inspired by the classic piña colada cocktail.

      Make the Pineapple Cake Batter
      First, whisk together flour, leaven, and salt in mixing bowl. Then, combine some eggs, sugar, vanilla, and oil in the bowl of an electric mixer. Alternate the flour mixture with a 20 oz. can of crushed pineapple (in its own juice), until a consistent batter forms.
      If you’re a studied cake baker, then you already know how moist oil-based cakes can be. And with the addition of crushed pineapple? This is one moist and tender cake!

      Pay Attention to the Bake Times
      Bake this cake for 45 minutes, then tent the cake with foil. This helps the cake bake through without over-browning the top. Bake 10-15 minutes longer, or until a toothpick tester comes out clean.
      Tip: Spritz the foil with a little cooking spray in case it touches the top of the cake. My foil tent sagged onto the cake’s surface and pulled a little of the browned top away when I removed it (see following image). Not that it matters, because it does get covered up. But if you have perfectionist tendencies, you’ll be happier with the end result.

      Poke Holes in the Baked Cake
      Use a fork or the handle of a wooden spoon to poke holes all over the warm cake. The fork is my preference, as it perforates the cake’s crumb all over, and helps every single square inch soak up some delicious coconut-lime syrup. Now. About that syrup.

      Put the Lime in the Coconut
      It’s SO flavorful and delicious! And this is thanks to Cream of Coconut, a product specifically for Pina Colada cocktails and wet cakes such as this one. I used and recommend Coco Lopez brand. It is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut!
      Combine the cream of coconut, the juice of one lime, and rum extract (or rum) in a bowl. Whisk together until well combined and then slowly spoon or pour the mixture over the warm cake.

      Make the Coconut Pudding Layer
      In a large mixing bowl, beat together vanilla instant pudding mix, heavy cream, and coconut extract. Whip until well combined and thickened. The mixture may look slightly grainy – this is normal.
      This creates a thick, billowy topping for the cake. Get it on there immediately, as the starch in the pudding mix will begin to firm quickly. Spread evenly with a rubber spatula.

      Follow up with some sweetened whipped cream. Which is just heavy cream, confectioners’ sugar, and vanilla extract. Spread it evenly over the coconut pudding topping. Refrigerate until the pudding and whipped cream are set, at least 2 hours. All those layers of tropical flavor? Just, wonderful!

      Make it Pretty
      Add some maraschino cherries with stems, coconut chips (or flake coconut) and some fresh lime slices before serving. The cake can be made a few days ahead of time and stored in the refrigerator without the garnishes. Or, if you must decorate the cake ahead of time, add only the cherries and coconut. The lime slices will weep juices and the rinds will dry out, so add them just before serving.

      This Pina Colada Poke Cake just screams summertime! I love how simple it is to bake up and assemble in a 13×9 inch dish. Everyone that tastes it loves it – and it makes a big cake! So if you have a summer family reunion or potluck, this may serve you (and your guests) well.
      Related recipe: Pina Colada Cupcakes

      Pina Colada Poke Cake

      Heather Baird

      The flavors of pineapple, coconut, lime, and rum all come together in this chilled sheet cake. Pineapple cake is soaked with sweet coconut-lime syrup with just a touch of rum. It’s layered with coconut pudding and sweetened whipped cream. Cream of Coconut, such as Coco Lopez brand, is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut! You can most often find it in the cocktail mixers aisle at the grocery store.As written, this cake does not have alcohol. If you prefer real rum in the soaking syrup, replace the rum extract with 2 tablespoons of rum.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minutes minsCook Time 55 minutes mins2 hours chill time 2 hours hrsTotal Time 3 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 baking dishColorful cocktail umbrella picks (1-2)
      Ingredients US CustomaryMetric Pineapple CakeNonstick cooking spray for the baking dish3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon fine grain salt2 cups granulated sugar3 large eggs2 teaspoons vanilla extract1 cup vegetable oil I like sunflower oil20 oz. crushed canned pineapple in juice 1 large canCoconut Soaking Syrup15 oz. cream of coconut 1 can such as Coco Lopez3 tablespoons fresh lime juice from 1 lime1 teaspoon rum extractCoconut Pudding Layer3.4 oz. vanilla instant pudding mix 1 small box1 1/2 cups heavy cream2 teaspoons coconut extractWhipped Cream Layer and Garnishes1 1/2 cups heavy cream1/3 cup confectioners’ sugar1 teaspoon vanilla extract10 maraschino cherries with stems patted dry1/3 cup thick cut coconut chips or sweetened flake coconut toasted6 lime slices optional
      Instructions Pineapple CakePreheat the oven to 350F. Lightly spray a 13×9 baking dish with nonstick cooking sprayIn a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In the bowl of an electric mixer fitted with the whisk attachment, add the sugar, eggs, vanilla extract, and oil. Mix well to combine.Add the flour mixture to the egg mixture in 3 additions, alternating with the canned pineapple in juice. Scrape down the sides and bottom of the bowl and mix again briefly until well combined. Transfer the batter to the prepared pan.Bake the cake for 35-40 minutes, until well browned on top but not yet set in the middle.Tent the cake with a large piece of aluminum foil to prevent over-browning, the bake again for 15 additional minutes, until the cake tests done with a toothpick inserted near the center.Remove the cake from the oven and remove the foil. Poke holes all over the cake using the tines of a fork. Let cool until warm, about 20 minutes.Coconut Soaking SyrupPlace the cream of coconut in a large bowl. If it has separated in the can, stir it together until consistently creamy (a few lumps are okay, or see notes for removing lumps).Add the lime juice and rum extract. Whisk together until well combined.Spoon or pour the syrup over the warm cake slowly, so that the syrup penetrates into the perforations. Set aside.Coconut Pudding LayerIn the large bowl of an electric mixer (I used a hand mixer) add the dry pudding mix and the heavy cream. Beat on low speed until combined, then increase the speed to whip the mixture to soft peaks. Add the coconut extract. Beat again until thick and billowy. (Mixture may appear slightly grainy – this is normal).Immediately scoop the pudding onto the cake and spread evenly. Refrigerate while you prepare the whipped cream topping.Whipped Cream Topping and GarnishesPlace the whipped cream in the large bowl of an electric mixer (again, I used a hand mixer for this). Whip until slightly thickened. Sprinkle in the confectioners’ sugar as you mix. Add the vanilla extract and beat until stiff peaks form.Dollop the whipped cream over the coconut pudding layer and spread evenly, leaving about 1/2 inch of the coconut pudding layer showing around the edges. Chill the cake in the refrigerator until ready to serve.Before serving, add the maraschino cherries and coconut. Arrange the lime slices on top, if using.Add a fun drink umbrella to complete the theme! Serve during warm weather months for picnics and potlucks – or anytime you crave a tropical treat.
      NotesWhat to Expect: This is a moist, tropical-tasting cake that is twice topped with cold creamy coconut pudding and whipped cream. It tastes fantastic chilled and improves upon refrigeration, so it can be made a couple of days ahead of serving. It has 13×9 pan simplicity and feeds a crowd!
      Get the Right Pineapple: Be sure to get the canned crushed pineapple in its own juice, and not in heavy syrup.
      Get the Right Coconut: Also, a second reminder to get the right canned coconut product. The Cream of Coconut product is often found in the beverage aisle at the grocery store near the cocktail mixers. It is sweet and syrupy.
      Separated Cream of Coconut: Upon opening the can, it may be separated, which is normal separation of fat solids from liquid. Just stir it together before using in this recipe. You may also microwave it for 30 seconds to 1 minute to melt any lumps of fat back into the liquid

      Keyword 13×9 cake, butter rum extract, Coco Lopez, coconut whipped cream, cream of coconut, crushed pineapple, fresh lime juice, instant pudding mix, July Fourth desserts, lime slices, maraschino cherries, Memorial Day dessert, pina colada cake, poke cake, summer cake, tropical cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      World Baking Day: Editor’s Picks & Reader Favorites!

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      Today is a day to celebrate all things baking—it’s World Baking Day! Whether you’re a seasoned pro or a curious beginner, there’s no better excuse to get your hands covered in flour and create some delicious magic.
      To inspire your baking adventures, we’re pulling out all the stops! Some of our editorial team members are sharing their all-time favorite recipes from the pages of Bake from Scratch. Plus, we’re revisiting some of our most popular creations from the past few years, as determined by you, our amazing readers!
      Get ready to roll up your sleeves, preheat your ovens, and celebrate World Baking Day in the sweetest way possible!
      Editorial Favorites

      Nancy Meeks, Editorial DirectorMimicking the crisp, flaky texture of croissants, these Croissant French Bread loaves are everything you love about puff pastry without the intensive time and labor. The layers of buttery goodness rise throughout the length of the baguettes, creating a golden-brown crust meant for tearing and sharing.

      Kile Pointer, Graphic Designer Made up of a layer of chewy, lightly crisp dough, a melty blend of cheeses, sautéed vegetables, sausage, pepperoni, and homemade Pizza Sauce, this is a pizza that eats like a multicourse dinner. Although locals of the Windy City may argue whether this pizza is a knife-and-fork ordeal or a handheld meal, we say that as long as you enjoy every bite, you’re doing it right.

      Meg Lundberg, Senior Copy Editor, FoodWe’re big fans of an ambitious holiday crossover, and these Gingerbread Cookie Cheesecake Bars are just that. An indulgent layer of cheesecake filling is sandwiched between chewy, delicately spiced gingerbread dough. It’s a simple formula, but when that molasses-rich gingerbread meets that vanilla-scented cheesecake, you’ll get flavor fireworks. It packs all of the richness you could want—but in a neat gluten-free package. Our Most Popular Recipes per Year

      Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs. It’s so straightforward, you may not even have to write it down—making it easy to impress friends and family with, oh, just a little something you whipped up.

      Almond-scented cake batter is swirled with traditional frangipane, which adds nutty flavor and tenderness to the crumb of this cake. Studded with berries and gently dusted with confectioners’ sugar, this Berry Frangipane Cake is simple but gorgeous. As a bonus, this recipe calls for frozen berries, meaning this recipe is always in season for baking.

      A staple in most Mediterranean kitchens, this light, and barely sweet Classic Olive Oil Cake is perfect for an afternoon snack or late-morning tea. A final brush of olive oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite.

      We took the classic French one-layer cake (our editor-in-chief’s favorite!) from round to rectangle in this Gâteau Basque Loaf. A tender, golden crust encases a surprise center of thick, velvety Custard Filling, a defining factor of the original gâteau Basque, with a thin layer of fresh blueberries to bring brightness to every slice.

      These cakes bring the ever-popular combination of strawberries and cream to each decadent slice. With homemade strawberry sauce swirled into each loaf, they’re just as beautiful as they are delicious.  LEGGI TUTTO