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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
These classic Gingersnap Cookies are chewy, spiced, and ready for your cookie jar! The perfect ultra-cozy all-butter bake for fall and winter months.
If there’s one cookie that sums up the feeling of cozy fall afternoons and holiday baking marathons, it’s the humble gingersnap. Somehow, these have become my go-to for everything – quick breakfast with coffee, midday snack, or just for dessert. And they’re always in my Christmas cookie repertoire.
I’ll use just about any excuse to fill my kitchen with that warm, spiced gingersnap aroma. And the best part? They’re made with pantry staples, so you can probably whip them up right now without making an emergency grocery run (always a win). These gingersnaps are the perfect mix of chewy centers and crispy edges, and they’re sparkling with sugar like little holiday gems. If you like a crispier cookie, no worries. I’ve got notes for that too.
Spice Level
The recipe as written gives you that classic, balanced flavor, just the right amount of warmth from the ginger and cinnamon without being overpowering. But if you’re someone who loves a bit more kick in your cookies, you can easily adjust the spices to your liking. More on that in the recipe notes.
Cream the Butter, Sugar, and Molasses.
Start by creaming the butter and sugar until light and fluffy, which takes about 5-7 minutes. I know that might sound like foreverrrrr for a cookie recipe. But set a timer and let the mixer go – it’s worth the extra time. This step is important for achieving that soft, chewy center. Then, beat in the egg and molasses until well combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Add the dry ingredients to the creamed mixture, and mix until everything is well incorporated. Avoid overmixing here – we all love a tough cookie metaphorically but not literally.
Form the Dough Balls
Scoop slightly heaping tablespoons of dough and roll them into balls. (A cookie scoop works well here!) Dip one side of each ball in sugar to get that beautiful sparkle once baked.
Bake
Place the balls on a parchment-lined (or greased) baking sheet, 2 inches apart, sugar side up. Bake in a preheated 350°F oven for 12-15 minutes, until the cookies are lightly browned and crinkly.
Let them cool slightly on the pan (3-5 minutes) before transferring to a wire rack to set completely.
How to Make These Chewy Gingersnaps Crispy
If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies. However, I urge you to try to recipe as written. Because the cookies will give you the best of both worlds – chewy in their centers and crispy at their edges.
These classic gingersnaps are the perfect balance of chewy and crisp, with a beautifully spiced flavor that makes them ideal for eating all season! They are slightly lighter and less spicy than others I’ve tried, which makes them more kid-friendly, in my opinion. However, if you love a tongue-tingling spice, see the recipe notes for increasing the ginger and cinnamon.
Enjoy!
Related recipes: Iced Gingerbread Latte Cookies and Smoked Brown Sugar Gingersnaps
Gingersnap Cookies (All Butter Recipe)
Heather Baird
These classic gingersnap cookies are everything you want in a holiday treat – chewy in the center, crisp at the edges, and perfectly spiced. Made with simple pantry staples, this is a no-fuss recipe that will be your new go-to! Prefer a crispy gingersnap? Be sure to check the recipe notes for tips on how to bake them to crispy texture.
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Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins
Course DessertCuisine American
Servings 30 cookiesCalories 74 kcal
Ingredients US CustomaryMetric 3/4 cup butter at room temperature1 1/8 cup granulated sugar divided1 large egg room temperature1/4 cup molasses2 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon salt
Instructions Preheat oven to 350°F. Line two or more large baking sheets with parchment paper, or grease them.In the bowl of an electric mixer, cream the butter and 1 cup of the sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses.In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Add to the creamed mixture and mix until just combined.Shape the dough into slightly heaping tablespoons, roll into balls, and dip the top of each in remaining 1/8 cup (or 2 tablespoons) sugar.Place the balls 2 inches apart on parchment lined or greased baking sheets, sugar side up. Bake 12-15 minutes, until lightly browned and crinkly. Let cool on the pans 3-5 minutes. Remove to wire racks to cool completely.Store them in an airtight container at room temperature for up to 1 week. See recipe notes for freezing instructions.
Notes
Spice Level: For a spicy, tongue-tingling cookie, simply increase the ginger and cinnamon by an extra teaspoon each.
Crispy Gingersnaps: If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies.
Even Softer Gingersnaps: If you like your gingersnaps on the softer side, place a slice of bread in the container with the cookies. It helps retain moisture and keeps them chewy!
Freezing Baked Cookies: Once your cookies have cooled completely, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This prevents them from sticking together. Then, transfer the frozen cookies to an airtight container or freezer-safe bag. Be sure to label them with the date, and they’ll keep fresh for up to 3 months. When you’re ready to enjoy them, just thaw the cookies at room temperature, and they’ll taste as fresh as the day you baked them.
Freezing Cookie Dough: If you’d rather bake fresh gingersnaps later, you can freeze the dough instead. Shape the dough into balls as instructed, then freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a cookie sheet and bake as directed, adding a minute or two to the baking time.
Nutritional information is approximate.
NutritionCalories: 74kcalCarbohydrates: 16gProtein: 1gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 7mgSodium: 122mgPotassium: 62mgFiber: 0.3gSugar: 10gVitamin A: 19IUVitamin C: 0.003mgCalcium: 16mgIron: 1mg
Keyword butter, chewy gingersnaps, cinnamon, classic gingersnaps, crisp gingersnaps, easy gingersnap recipe, ginger, gingersnap cookies, holiday cookies, molasses, soft gingersnap cookies, spiced cookies
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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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Quick and easy, classic Scotcharoos! These chewy bar treats have a peanut butter-rice crispy cereal base and a butterscotch-chocolate topping. A dessert that’s as irresistible as it is simple to make!
Here’s a retro recipe that stands the test of time – classic Scotcharoos! If you’ve never had them before, they’re like a rice crispy treat made with peanut butter topped with a thin layer of melted chocolate and butterscotch. The recipe was developed in the 1960’s, and it was printed on the backs of cereal boxes. While you’ll no longer find it on your box of crispy rice cereal, you will find it right here. These bars are known for being quick and easy. My husband loves them, and the entire recipe from start to finish takes about 30 minutes to make.
The original recipe is attributed to Kellogg’s – which makes complete sense because they are the company behind Rice Krispies cereal. Like the ubiquitous, marshmallowy Rice Krispies Treats recipe, Scotcharoos were a promotional effort to inspire new and creative uses for the cereal. I’m not sure why they’re not as popular as original Krispies Treats – I think they’re better!
Easy as these are to make, there are a couple of important things to remember while preparing them. Let’s get into it.
Peanut Butter Coating
Into a medium saucepan, place brown sugar, corn syrup, peanut butter, and a little unsalted butter. Cook over medium heat until melted. Important thing #1: DO NOT BOIL. Stir everything together as it melts. When it all looks smooth, cook until bubbles start simmering around the edge of the saucepan, then remove it. You can see this action in the video just above the recipe card. Stir in vanilla extract and salt.
If you’re one of those people who can’t stand the thought of using corn syrup in any recipe, then there are some alternatives. However, these subs will change the flavor and texture slightly. Honey, golden syrup, and brown rice syrup could all work as a binder and sweetener here. Light corn syrup – although much maligned – is a natural syrup from corn and a useful ingredient in baking, pastry, and candy-making. I use it when appropriate – classic Scotcharoos use corn syrup for that perfect chew.
Coat the Cereal
Place 6 cups of crispy rice cereal in your largest mixing bowl. Then, pour in the melted peanut butter mixture. Mix well, turning the cereal over repeatedly with a rubber spatula to coat all of the cereal pieces.
Into a 13×9 Pan
Line a 13×9-inch pan with foil or parchment paper, and pour in the coated cereal. Important thing #2: PACK LIGHTLY, NOT TIGHTLY. Spread the cereal evenly then tamp it down with the back of a rubber spatula. Don’t pack it down under flat palms. This will compress the cereal and it will lose its airy puffed texture. It’s also a little harder to remove from the pan once set – a light touch is needed here!
Butterscotch Swirl
To swirl, or not to swirl? Well, that’s totally up to you. The OG ‘back of the box’ recipe instructs a simple melting of both chocolate chips and butterscotch chips stirred together. This is the easiest way to go. You’ll have what looks like a chocolate layer on top, with surprise butterscotch flavor incorporated.
But if you’d like to add a little visual pizzazz, melt the chips separately (the microwave is good for this). Mix about 1/3 of the melted butterscotch into the melted chocolate; spread onto the peanut butter cereal layer. Then transfer the remaining butterscotch chips to a piping bag or a zip top bag. Snip a hole in the end and drizzle on the melted butterscotch. Swirl together using a skewer or butter knife. (See video for this action.)
Chill Until Set
Refrigerate the bars for about 30 minutes, or until the top is no longer shiny. It should be matte and the solid block of cereal should lift easily from the pan.
Cut into 24 squares using a large, sharp chef’s knife. In between each slice, I warmed my knife in a glass of hot water, wiped dry, then cut. It’s an extra step but it makes for clean edges on the Scotcharoos.
I can’t believe it’s taken me so long to post these here! The name alone conjures a lot of nostalgic feelings – perhaps most for those in the Midwest, where this recipe was – and remains – at its peak popularity. For some reason, they were not as popular in the south, and as a southerner (eyeing all that peanut butter) that surprises me. Enjoy!
Related recipe: Salty-Sweet Peanut Butter Marshmallow Pretzel Treats
Scotcharoos Recipe
Heather Baird
This quick and easy dessert bar recipe is nostalgic favorite. Created in the 1960’s by Kellogg’s, it has remained a favorite for decades. Made with crisp rice cereal, peanut butter, chocolate chips and butterscotch chips, it is reminiscent of Rice Krispies treats – but better! See recipe notes or substitutions.
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Prep Time 10 minutes minsCook Time 5 minutes mins30 minutes hands off/chill time 30 minutes minsTotal Time 45 minutes mins
Course DessertCuisine American
Servings 24
EquipmentRubber spatulaAluminum foil or parchment paper
Ingredients US CustomaryMetric 6 cups Rice Krispies cereal3/4 cup light brown sugar lightly packed1 1/4 cups creamy peanut butter such as JIF1 cup light corn syrup see note for substitutions2 tablespoons unsalted butter room temperature1 teaspoon vanilla extract1/2 teaspoon fine grain sea salt1 cup semisweet chocolate chips1 cup butterscotch chips2 tablespoons sunflower oil or vegetable oil
Instructions Line a 13×9 inch baking pan with foil or parchment paper that overhangs two sides. If using foil, spritz lightly with nonstick cooking spray or lightly butter.Place the 6 cups of rice cereal in your largest mixing bowl; set aside.In a medium sauce pan, combine the brown sugar, peanut butter, corn syrup, and butter. Cook over medium heat until all the ingredients are melted together. When the sugar is melted and the mixture is smooth, cook just until bubbles start to simmer around the edges of the pan, about 2-4 minutes. Do not bring this mixture to a full boil or the bars will be too hard.Remove the pot from the heat and stir in the vanilla extract and salt. Stir well with a rubber spatula.Pour the mixture into the bowl of rice cereal and mix well with a rubber spatula, turning the cereal over repeatedly to completely coat all of the rice.Pour the mixture into the prepared pan, spread evenly and tamp down lightly using the back of the rubber spatula. Do not pack firmly! Just lightly press as to not compress the texture of the cereal.Place the semisweet chips and butterscotch chips in two separate microwave-safe bowl. Add 1 tablespoon of oil into each of the bowls. Microwave each bowl at 100% power in 30 second increments until the mixture is melted and smooth. The oil will thin the texture of the chips, making them easier to swirl together.Pour about 1/3 of the melted butterscotch into the melted chocolate; stir to combine well. Spread this mixture onto the warm cereal mixture in the pan.Place the remaining melted butterscotch into a piping bag or a zip top bag with a hole snipped in the end. Pipe lines of butterscotch lengthwise on top of the chocolate layer. Use a skewer or a knife to swirl the butterscotch and chocolate mixture together. (See video for visual.)Transfer the bars to the refrigerator to set for 30-45 minutes.Remove the bars from the pan with the overhanging liner. Cut into 24 pieces. Store airtight. Bars will keep at room temperature for about 5 days.
NotesSkip the Swirl: For an easy topping, simply combine the semisweet and butterscotch chips in a large microwave-safe bowl. (Omit oil.) Heat at 100% power in 30 second increments until melted with no lumps. Spread over the bars.
Corn Syrup Alternatives: I’ve seen others that have had success with honey, golden syrup, and brown rice syrup in this recipe, but I have not tested them in my own kitchen. Flavor and texture will vary from the original.
Keyword 13×9, butterscotch chips, classic dessert bars, creamy peanut butter, dessert bars, no bake dessert, retro recipe, Rice Krispies cereal, Scotcharoos, semisweet chocolate chips
You may also enjoy: LEGGI TUTTO
This Black Forest Tiramisu combines rich chocolate, tart cherries, and creamy layers into one easy-to-make dessert – perfect for Oktoberfest!
Happy Oktoberfest to all who celebrate! This year the festivities run from September 21st through October 6th, so there’s still plenty of celebrate with good food, good drinks, and good company. While beer might take center stage, the food is just as important. Traditional Bavarian treats like pretzels, sausages, and schnitzels are everywhere, but let’s not forget dessert!
This recipe blends the iconic flavors of Black Forest Cake—cherries, chocolate, and cream—with some traditional elements of tiramisu. But instead of sticking to just coffee, this confection ups the ante with cherry-espresso soaked ladyfingers. It’s layered with mascarpone cream, sour cherries, and a rich chocolate ganache. Top it off with chocolate curls (or shavings, if you’re short on time), and you’ve got a treat that’s perfect for Oktoberfest – or any fall gathering.
Black Forest Cake, or Schwarzwälder Kirschtorte, is one of Germany’s most beloved desserts. (Note: Here’s my trusty Classic Black Forest Cake Recipe, which I make all the time!) Traditionally, it’s made with layers of chocolate cake, whipped cream, cherries, and a splash of kirsch (a cherry brandy). The combination of rich chocolate and tart cherries creates a flavor pairing that’s hard to beat. I wanted to take those flavors and give them a new twist. You’ll still get all the cherry, chocolate, and cream notes you love from Black Forest Cake, but in a no-bake dessert that’s easy to assemble in an 8×8 pan.
Make the Ganache
This recipe has ribbons of chocolate ganache running through the layers. Make this first so it can cool a little before using it on chilled cream.
Begin with 1/2 cup of heavy cream and 1 cup of chocolate chips. Stir them together briefly in a microwave-safe bowl and heat at 100% power for about 1 minute. Or until the cream is very hot and steaming but not boiling. Let the mixture stand for about 1 minute, then blend it together until a smooth shiny ganache forms.
Then, stir in 1 tablespoon of Kirsch liqueur; set aside to cool. I used my Homemade Cherry Liqueur which really amplifies the cherry flavor. (It’s so easy to make, and bottled, makes wonderful holiday gifts!) I use it in all kinds of baking and pastry recipes. Or, if you’d like to omit the liqueur completely, replace it with 1 tablespoon of cherry juice from the jar of cherries we’re using in the recipe (more on this in a bit).
Make the Mascarpone Cream
Mascarpone cream is a traditional tiramisu component, and it’s so easy to make. Whip heavy cream in a bowl while gradually adding granulated sugar. When it thickens a little, add in some more cherry liqueur (or cherry juice) and beat until combined. Then, add room temperature mascarpone cream to the mixture and whip until thick and fluffy. It’s that easy!
Cherry Espresso Soak
This may seem an odd flavor duo, but it works! First, you’ll need a 24 oz. jar of pitted sour cherries, such as sweetened Morello cherries in light syrup. The ingredients on the label should be: sour cherries, sugar, water. I used Marco Polo Pitted Sour Cherries.
Pour 1/2 cup of the juice from the jar into a shallow dish. Add in 1 cup of room temperature brewed espresso or strongly brewed coffee and stir well. Add in 1 tablespoon of cherry liqueur, or just omit it if you’re avoiding alcohol.
Start Building
Now that all the components are ready, it’s time to start assembling! At this point I realized all of my 8×8 pans look boring – but even so, this dessert still turned out pretty! But if you have a fancy ceramic 8×8 dish, now’s the time to use it.
Quickly dip the bottoms of each lady finger in the cherry-espresso liquid and line the bottom of the pan with them. Don’t let them swim around; just a quick dip. You may have to trim some of the lady fingers short to get an even layer in the pan.
Cream and Ganache Layers
Next, spread 1/3 of the mascarpone cream over the lady fingers evenly. Then, drizzle on half of the ganache; again, spread evenly.
Repeat the Layers
Add half of the cherries from the jar on top of the ganache and tamp down with the back of a spoon. Repeat the layers of lady fingers, 1/3 of the cream, the ganache, and the remaining cherries. Top the dessert with the remaining 1/3 of mascarpone cream.
Chocolate Shavings or Curls
Finish the top with homemade chocolate curls for an extra touch of fancy. But if that feels like too much effort, then chocolate shavings are just as pretty and give the same delicious payoff. A third option for a topping would be a dusting of cocoa powder. Whatever suits your mood or time constraints.
Cherries on Top (Or Not!)
If you can find fresh cherries at the market, then a few on top will look picture-perfect. But they’re not always available, and this dessert is perfectly fine without.
Refrigerate for at least 3-4 hours, so the lady fingers will soften and become cake-like. Overnight is better if time allows.
Black Forest Tiramisu is such a delicious dessert, and unbelievably easy to make – really! There’s no baking, just some whipping and assembling. You can spoon it out of the dish with a big server, but it slices beautifully when it’s well-chilled (as shown above).
I hope you love this fun fusion of German and Italian cuisine as much as I do.
Related recipe: Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare
Black Forest Tiramisu (No-Bake)
Heather Baird
This Black Forest Tiramisu combines cherry-espresso soaked ladyfingers with rich mascarpone cream, tart sour cherries, and a luscious layer of chocolate ganache. You’ll need a 24 oz. jar of sweetened Morello or other sour cherries in light syrup for the filling. To finish, top with either chocolate curls or easy chocolate shavings. See recipe notes for these instructions.Brew espresso or strong coffee ahead of time. It needs to be room temperature before using.
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Prep Time 20 minutes minsHands off, 3-4 hours chill time 3 hours hrsTotal Time 3 hours hrs 20 minutes mins
Course DessertCuisine German, Italian
Servings 12
EquipmentElectric mixer8×8 inch baking dish
Ingredients US CustomaryMetric Chocolate ganache1 cup chocolate chips1/2 cup heavy cream1 tablespoon cherry liqueur or cherry juice from the jarMascarpone cream1 1/2 cups heavy whipping cream1/3 cup granulated sugar1 tablespoon cherry liqueur or cherry juice from the jar8 oz. mascarpone cheese at room temperatureCherry-espresso soak1/2 cup cherry juice from the jar of sour cherries1 cup cold espresso or cold strongly brewed coffee1 tablespoon cherry liqueur optionalAssembly1 package crisp lady fingers 24 cookies24 oz. jar sour cherries in light syrupChocolate curls or shavings see recipe notes3-4 fresh cherries with stems optional
Instructions Chocolate ganacheIn a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.Mascarpone creamAdd the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.Cherry-espresso soakCombine the cherry juice and espresso in a shallow dish. I used a pie plate.Stir in the cherry liqueur if using.AssemblyDip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8×8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.Top the lady fingers with 1/3 of the mascarpone cream. Smooth evenly.Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.Repeat layers of dipped lady fingers, 1/3 of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining 1/3 mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn’t have to completely cover the top. Garnish with chocolate curls or shavings. (See recipe notes for instructions.) Refrigerate for at least 3-4 hours, or overnight (recommended).Add fresh cherries with stems to the middle of the dessert just before serving, if desired.
NotesHow to make chocolate curls: Melt 1 cup of chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. This may take a few attempts – everyone’s room temperature and humidity conditions will differ. Place curls in a small bowl and store in refrigerator until ready for use.
How to make chocolate shavings: Place a block or bar of chocolate in the freezer, and when it’s good and cold use a vegetable peeler to shave the edge of it onto a plate. Use the plate to transfer the shavings to the top of the dessert; fingers will melt the thin pieces of chocolate.
Top with cocoa powder: Instead of chocolate curls or shavings, you could opt for the traditional tiramisu topping – a dusting of unsweet cocoa powder. Sieve 2 tablespoons over the top cream layer.
Cherry liqueur: Kirshwasser is the usual cherry liqueur used in Black Forest desserts, but most any cherry brandy or other cherry liqueur will elevate the flavor. My homemade cherry liqueur is linked in the blog post, and is very easy to make. Although it needs to steep at least 30 days before using.
Instant espresso powder: Instead of brewed espresso or strongly brewed coffee, you can use reconstituted instant espresso powder. Follow the directions on the container and let cool to room temperature.
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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
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These Baked Apple Cider Doughnuts capture the essence of fall with their tangy apple flavor and cinnamon-sugar coating. Baked instead of fried, they offer a lighter take on the classic.
It may seem a smidge early, but this recipe marks the beginning of my fall baking this year. And gosh, are these ever good. Baked apple cider doughnuts are the perfect welcome to September, which is peak apple season.
I’m eager for fall and its comforts. Summer has been an absolute blur. July was hard. Sometimes life goes so fast, I struggle to feel present in the season I’m living in. But there’s one sure-fire way I can always connect with fall. (Spoiler alert: It’s not pumpkin spice.) I like to keep a big jug of apple cider on hand, for mulling and baking. Gallon jugs are popping up at the market – some filtered to a glowing amber, others cloudy with pulp. Both will work in this recipe. You’ll need a doughnut pan to bake the batter into shape. However, if you don’t have one, you can always use a greased muffin pan for Apple Cider Doughnut Muffins.
The Dry Ingredients
This is a cake doughnut recipe, so frequent cake bakers will find this batter formula familiar. Combine all-purpose flour, baking powder, fine grain sea salt, ground cinnamon, and apple pie spice in a big bowl. Whisk well to combine the mixture, then set it aside.
Apple Pie Spice Substitute: If you don’t have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon round allspice for the 1 teaspoon needed for this recipe. (This info will be in the recipe notes as well.)
The Wet Ingredients
Next, in the bowl of an electric stand mixer, beat together room temperature unsalted butter, granulated sugar, and brown sugar. Whip until well combined. This will take about 3 minutes. Once fluffy, add the eggs one at a time. Beat well after each addition. You should see the mixture increase in volume and become even fluffier.
Make a Cohesive Batter
When everything is looking nice and uniform, add the flour and mix on low. I used the paddle attachment but nothing bad will happen if you continue with the whisk attachment on low speed. Once the mixture is thick and just moistened, add in the apple cider with the mixer running on low. Stop to scrape down the beater and the bowl as needed. When it’s looking mostly incorporated, scrape down the bowl and mix together with a large rubber spatula. There’s no better way to feel if the batter is still hiding lumps than by hand mixing.
Spoon or pipe the batter into the cavities of a greased standard size doughnut pan. Bake for 15-17 minutes, or until golden brown and risen. Turn the doughnuts out on a wire rack to cool.
Butter is Key
After the doughnuts cool, brush each one – back and front- with melted butter. This adds flavor and helps the sugar coating to stick. Immediately toss in cinnamon-sugar.
These baked apple cider doughnuts are so tender and the cinnamon-sugar coating gives a satisfying crunch. This recipe makes about 2 dozen doughnuts if baked in a standard size doughnut pan. Since I have three sizes of doughnut pans, I couldn’t help myself! I just had to make them in all sizes. And I’ll tell you this – those mini doughnuts are dangerously easy to eat one after another!
Here are the doughnut pans I used: Nordic Ware Formed French Twist Donut Pan, Wilton Donut Pan 2-Piece Set.
I must say, the Nordic Ware French Twist pan is quickly becoming a favorite. It never ever sticks and creates a beautiful twist doughnut reminiscent of a cruller.
The texture is so gorgeous – it’s fluffy, cakey, crunchy with cinnamon sugar. The flavor is buttery, spiced, with lingering apple notes. I think you’re going to love this recipe.
Related recipe: Apple Fritter Bread with Boiled Cider Glaze
Baked Apple Cider Doughnuts
Heather Baird
These Baked Apple Cider Donuts are the perfect fall treat, bursting with the flavors of apple cider and warm spices. This recipe makes 2 dozen donuts, so there’s plenty to share! No donut pan? No problem — just use muffin tins instead. Check out the recipe notes for easy instructions.
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Prep Time 30 minutes minsCook Time 17 minutes minsTotal Time 47 minutes mins
Course DessertCuisine American
Servings 24 doughnuts
EquipmentStandard size doughnut panDisposable piping bag or zip-top bag
Ingredients US CustomaryMetric Cider doughnuts3 1/2 cups all-purpose flour2 1/2 teaspoons baking powder1 1/2 teaspoons fine grain sea salt2 teaspoon ground cinnamon1 teaspoon apple pie spice *see notes for sub1 1/4 cups unsalted butter at room temperature1 1/2 cups light brown sugar1/2 cup granulated sugar4 large eggs at room temperature1 cup apple ciderSugar coating1 cup granulated sugar2 teaspoons ground cinnamon3/4 cup unsalted butter melted
Instructions Cider doughnutsPreheat the oven to 350°F. Lightly spritz one or more 6 cavity doughnut pans with nonstick cooking spray.Place the flour, baking powder, fine salt, cinnamon, and apple pie spice in a medium mixing bowl. Whisk to combine. Set aside.In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 3 minutes on high speed. Reduce speed to medium and add the eggs one at a time, beating well after each addition. After all the eggs are incorporated, scrape the bowl down and beat again briefly.Add the flour mixture to the creamed mixture and beat on low speed until just incorporated. (Batter will be thick.) With the mixer on low, slowly pour in the apple cider. Mix until the batter loosens considerably; scrape down the bowl and beat again briefly. Use a rubber spatula to fold in any visible pockets of flour or butter. When consistent throughout, place half of the batter in a disposable piping bag with the end snipped. Or, place it in a large zip-top bag with the corner snipped. Cover the remaining batter in the mixing bowl with a damp towel.Pipe the donut pan(s) cavities about 2/3 full of batter. Bake them for 15-17 minutes, or until the doughnuts are risen and golden. A toothpick tester inserted into the thickest part of the doughnuts should come out clean. Repeat process with remaining batter.Turn the doughnuts out on a wire rack to cool 5-7 minutes, or until still warm but cool enough to handle.Sugar coatingCombine the granulated sugar and cinnamon in a medium bowl. Whisk well to combine.Working one at a time, brush the doughnuts with the melted butter, front and back. Immediately roll/coat the doughnuts in the cinnamon-sugar mixture.Serve warm or at room temperature. Doughnuts will keep about 3-4 days in an airtight container. Let them cool completely before storing.
NotesWhat to expect: These doughnuts are soft and fluffy, with buttery flavor and lingering apple cider notes. The cinnamon-sugar coating gives a satisfying sugar crunch. Great alone, but even better with coffee.
Up the apple flavor: If you have bottled boiled cider on hand, stir 1 tablespoon into the apple cider before adding it to the batter. Boiled cider imparts pure concentrated apple flavor. You can find it on King Arthur Baking‘s website.
Bake as muffins: Divide the batter evenly between two 12 cavity standard size muffin tins. Bake as directed for 15-17 minutes, or until a toothpick tester inserted in their centers comes out clean. Brush with butter and roll in cinnamon-sugar. Store air-tight. Mini muffins are also good – bake for 10-12 minutes, or until they test done.
Bake different sizes of doughnuts: I have three sizes of doughnut pans – one is large with a decorative fluting motif, another is standard size with no decoration, and I also have a plain mini doughnut pan. The large fluted doughnuts baked in 15-17 minutes. The plain standard size pan baked in 12-15 minutes. The minis bake in about 7-10 minutes. Only fill the pans 2/3 full of batter for best results.
Apple Pie Spice Substitute: If you don’t have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice for the 1 teaspoon of apple pie spice needed for this recipe.
This recipe was created with research and recipes from King Arthur Baking’s website and New York Times cooking.
Keyword apple cider, apple cider doughnuts, apple cider muffins, baked apple cider doughnuts, brown sugar, cinnamon sugar coating, easy doughnut recipe, fall baking recipe, melted butter
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