Why You’ll Love This Recipe

This cake combines your two favorite treats: chocolate chip cookies and cake! You will love it! I took my popular chocolate chip cookie recipe and adapted it to make this cake. So, it’s not just a cake that looks like a cookie – it is actually a giant soft and chewy cookie!

It’s so easy to make – you don’t need a mixer, and you don’t have to chill the dough. You don’t even have to wait for butter to soften to make it! You can customize it for any occasion with different sprinkles, mix-ins, and frosting for a birthday cake or one for Christmas, Halloween, Valentine’s Day… it’s perfect any time of year.

Unlike other cookie cake recipes, this one is not like a cakey cookie. It really tastes like the best chocolate chip cookie just made extra-large in a cake pan. I have made this giant cookie cake recipe countless times, and it always turns out perfectly. You will love how easy it and your friends and family are going to love how delicious it is!

Chocolate Chip Cookie Cake Ingredients

• Butter: As usual, my cookies start with melted unsalted butter. If you want to use salted butter, omit salt from the recipe.
• Sugar: I always use a combination of granulated sugar and brown sugar. Be sure to pack your brown sugar.
• Chocolate chips: Use your favorite flavor and brand!
• Cocoa Powder: Adds a delicious extra chocolate flavor!
• The frosting is similar to my chocolate buttercream recipe, but cut in half because you don’t need as much. You just need butter, powdered sugar, cocoa, salt and heavy whipping cream to make a creamy chocolate frosting for the cookie cake.

How to Make a Cookie Cake

• Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
• Press batter into prepared pan. Bake until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.

Expert Tips

• You can use a mixer, but I recommend mixing the dough by hand for the best results. Mixing by hand will make it less likely that you’ll overmix the dough.
• I prefer to bake this cake in a 9” round pan, but if you don’t have one, you can use a 9” square pan.
• Don’t over-bake the cookie cake. This is so important! If you over-bake it, the cookie will have a harder texture and won’t be as soft and chewy. So, keep an eye on it, and when the top turns light golden, check the inside with a toothpick. If it comes out clean, it’s done.

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Chocolate Chip Cookie Cake Recipe

If you don’t want to choose between cookies or cake – then don’t! Make this Cookie Cake from scratch, it’s perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 22 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 10 servings

Calories 317kcal

Author Dorothy Kern

Cost $10

Ingredients

For the Cookie:

• ½ cup (113g) unsalted butter, melted
• ⅓ cup (67g) granulated sugar
• ½ cup (100g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour
• 1 ½ cups (275g) chocolate chips

For the Frosting:

• 4 tablespoons (57g) unsalted butter, softened
• 1 cup (113g) powdered sugar
• 2 tablespoons (10g) unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon vanilla
• 1-2 tablespoons heavy whipping cream or milk

Instructions

Cookie:

• Preheat oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
• Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Press batter into prepared pan. Bake for about 21-25 minutes or until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.

Frosting:

• Add butter to a large bowl and beat until smooth with a hand mixer. Add powdered sugar, cocoa and salt and mix until crumbly, them mix in vanilla extract.
• Add 1 tablespoon milk or heavy cream and mix until smooth, adding more cream as needed for piping consistency.
• To assemble the cookie cake: place frosting in a piping bag fitted with a large star tip and pipe swirls around the edges. Add sprinkles and serve.
• Store in an airtight container for up to 3 days or freeze unfrosted cake for up to a month.

Notes

Tip: Use any color sprinkles for any birthday or occasion! I especially love making this for the holidays using red and green sprinkles.

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 242mg | Potassium: 62mg | Fiber: 1g | Sugar: 29g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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The post The BEST Chocolate Chip Cookie Cake Recipe appeared first on Crazy for Crust.

Expert Tips

• Don’t have berries? Use food coloring to tint your frosting and use a 1M (star tip) to make a rosette flag. I did that for my Flag Cupcake Cake.
• Love sprinkles and colored sugars? Use one or the other to decorate the top of this cake, like I decorated my Peanut Butter Flag Dip.
• You can use all raspberries or all strawberries if you prefer.
• Find Red, White, and Blue sprinkles for the funfetti to make it even more patriotic!

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Easy Flag Cake Recipe

This easy Flag Cake is the perfect 4th of July dessert. It's a funfetti cake from scratch and decorated like an American flag!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings

Calories 404kcal

Author Dorothy Kern

Cost 6

Ingredients

Cake:

• 2 cups (248g) all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup (226g) unsalted buter , melted
• 1 ½ cups (300g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (237ml) buttermilk (see note)
• 1 cup rainbow sprinkles

Frosting:

• 1 cup (227g) unsalted butter , softened
• 4 cups (452g) powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2-5 tablespoons (30-75ml ) heavy whipping cream
• 1 cup blueberries
• 2 cups strawberries or raspberries or combination

Instructions

• Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
• Whisk flour, baking powder, and salt in a medium bowl. Set aside.
• Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
• Add the buttermilk alternately with the dry ingredients, mixing between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Stir in sprinkles.
• Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs sticking too it. Cool completely before frosting.
• To make the frosting: beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms. Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency. Stir in sprinkles.
• Frost cake with frosting and top berries in an American flag pattern. Store loosely covered for up to 2 days.
• Also makes 24 cupcakes or two 8-inch rounds.

Video

Notes

• To make your own buttermilk, add 1 teaspoon vinegar or lemon juice to a measuring cup then fill with milk to make one cup. Let sit for 5 minutes.
• You can use a box mix for the cake for an even easier recipe – use any flavor cake mix and make it in a 9×13-inch pan.
• Other options for frosting: cream cheese frosting, homemade whipped cream, or use whipped cream frosting or a can of frosting.
• Don’t want to use fruit to top the cake? Use sprinkles!

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 2540mg | Fiber: 1g | Sugar: 34g

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The post Funfetti Flag Cake appeared first on Crazy for Crust.

Why You’ll Love Ice Cream Roll Cakes

This cake roll is perfect for anyone in the family. My daughter loved this recipe when I first made it because she could pick whatever ice cream flavor she wanted. With this chocolate cake and whipped frosting; any ice cream fits in just right.

Traditionally, I used strawberry ice cream to make it true to its Neapolitan name, but if strawberry ice cream isn’t your thing, that’s okay! Cake Rolls can be intimidating, but this one will be done no problem, I promise. Check out the expert tips to see how I make the perfect Swiss roll cake! Whether you’re celebrating a birthday, other event, or you just want a cake, this recipe is the most fun and unique one to pick!

Ingredients Needed

• Eggs: Eggs are the reason for the fluffy cake so make sure you beat them the length of time specified. You should always use large eggs.
• Sugar: This recipe calls for granulated sugar and powdered sugar. The granulated sugar makes this recipe sweet and the powdered sugar helps the cake not stick to the towel when rolled.
• Cocoa Powder: I always use unsweetened cocoa powder but you can also use dutch-process cocoa.
• Flour: Use all-purpose flour and make sure to measure it right because it is one of the most important ingredients in a mixture like this!
• Ice Cream: Any flavor you want!
• Whipped Topping: Use whipped cream, or cool whip to accomplish this delicious topping. You can make my homemade whipped cream, or homemade whipped cream frosting.

How to make Ice Cream Swiss Roll

• Beat eggs at high speed for 3 minutes in a large bowl, until frothy and dark yellow. Mix in sugar, coffee, and vanilla extract. I recommend an electric mixer or standing mixer fitted with the whisk attachment on medium speed.
• Whisk together the dry ingredients: cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
• Spread in prepared pan. Batter will be in a very thin layer.
• While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar.
• Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely.
• Once the cake has cooled, unroll it carefully. Leave ice cream on the counter to soften for 5 minutes. Spread ice cream in an even layer on the cake. Roll up and freeze.
• When ready to serve, remove cake from the freezer and remove plastic wrap. Place on serving plate and frost with whipped cream or Cool Whip or even chocolate ganache. Top with sprinkles.

Expert Tips

• Err on the side of over baked – cake rolls roll best this way. Mine always take about 15 minutes. You know it’s done when the cake springs back when lightly pressed.
• Make sure to roll this cake while it is still warm! A cool cake will snap and break in half. It must be warm while rolling!
• Use a lot of powdered sugar to roll this cake. It might feel like too much, but the powdered sugar is a great aid in completing and rolling this dessert.
• Your cake might crack, that’s just life. I recommend covering the cracks with frosting!
• Use a rubber spatula to easily put the frosting all over the outside of the cake. When you’re spreading the frosting on the inside, I recommend using an offset spatula!

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Ice Cream Cake Roll Recipe

The perfect chocolate cake roll is filled with strawberry ice cream and topped with whipped cream for a neapolitan ice cream cake roll! Or, use your favorite flavor ice cream instead to make your perfect ice cream cake roll.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 12 servings

Calories 100kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cake

• 3 large eggs
• ¾ cup (150g) granulated sugar
• 2 teaspoons brewed coffee or water
• 1 teaspoon vanilla extract
• ¼ cup (20g) usweetened cocoa powder I used special dark to get that dark chocolate flavor
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ¾ cup (93g) all purpose flour
• Powdered sugar to aid in rolling

For the Filling & Topping:

• About 4 cups Strawberry Ice Cream or your favorite flavor
• Whipped Cream or Cool Whip for topping
• Sprinkles if desired

Instructions

Make the Cake

• Preheat oven to 350°F. Line a jelly roll pan (10×15”) with foil and spray with cooking spray (I like to use the spray with flour).
• Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
• Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
• Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
• While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
• Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or overnight).

Assemble Cake

• Once the cake has cooled, unroll it carefully. Leave ice cream on the counter to soften for 5 minutes. Spread ice cream in an even layer on the cake. Roll up tightly, cover with plastic wrap, and re-freeze for at least 4 hours before serving.
• When ready to serve, remove cake from the freezer and remove plastic wrap. Place on serving plate and frost with whipped cream or Cool Whip. Top with sprinkles.
• (Extra cake can be placed in a resealable container and re-frozen. This works best with Cool Whip, but whipped cream will be fine too.)

Notes

Use your favorite flavor ice cream for a new flavor twist!

For tips on making a cake roll refer to this photo tutorial and these rules.

Nutrition

Serving: 1serving | Calories: 100kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 67mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 68IU | Calcium: 25mg | Iron: 1mg

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The post Ice Cream Cake Roll appeared first on Crazy for Crust.

Why You’ll Love This Recipe

A poke cake is a cake that has holes poked in it so it can be filled with different kinds of fillings and this version is all about the chocolate! It has triple chocolate flavor: chocolate cake, chocolate ganache, and chocolate whipped cream frosting.

It starts with a cake mix, so it’s super easy to make. Poking holes in the cake and them filling them with the ganache makes this cake super moist and tasty! The cake is so moist and gooey and rich thanks to all the chocolate – you’re going to love it!

Ingredients Needed

• Chocolate Cake Mix: Any brand that you’d prefer! Remember, you will need the cake mix, plus the ingredients needed to make the cake, usually eggs, vegetable oil and water.
• Heavy Whipping Cream: Along with chocolate chips this will help you make the ganache and the fresh whipped cream to top the cake.
• Cocoa Powder: I use natural unsweetened cocoa powder but you can also use dutch process for a richer flavor.

How to Make Chocolate Poke Cake

• Prepare the cake mix and bake according to the direction on the box.
• With a straw or the back of a wooden spoon, poke holes into the cake.
• Make the chocolate ganache then pour over the cooled cake.
• Beat whipped cream to soft peaks in a large bowl with an electric mixer and mix in cocoa, sugar, salt, and vanilla extract and beat until stiff peaks form. Frost cooled cake.

Expert Tips

• Use the end of a wooden spoon, or something similar sized to poke the holes into the cake.
• I chose to go triple chocolate with this recipe, but if you want to fill the cake with a fruit filling or caramel sauce instead of chocolate ganache, go for it!
• You could also frost this poke cake with a vanilla or chocolate buttercream, or a whipped cream frosting.
• Add some chopped pecans on top for a Turtle cake, or sprinkle the top with mini chocolate chips for some crunch.

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Chocolate Poke Cake Recipe

This Chocolate Poke Cake is a chocolate lovers dream! Start with an easy cake mix, then fill it with chocolate ganache and top with chocolate whipped cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 576kcal

Author Dorothy Kern

Cost 15

Ingredients

Cake

• 1 box chocolate cake mix PLUS ingredients listed on box to make the cake (approx 15.25 ounce box)

Chocolate Ganache

• 1 cup (237ml) heavy cream
• 2 cups (340g) chocolate chips

Chocolate Whipped Cream Topping

• 2 cups (474ml) heavy cream
• ¼ cup (28g) granulated sugar
• ½ cup (40g) unsweetened cocoa powder
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract

Instructions

Cake

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Prepare the cake mix according to the direction on the box. Pour into prepared pan. Bake for 30-35 minutes.
• With a straw or the back of a wooden spoon, poke holes into the cake. Let the cake cool off completely.

Ganache

• In a saucepan, over medium heat, combine cream and chocolate chips, stirring constantly until you have a smooth texture, about 5 minutes.
• Pour over the cooled cake and spread evenly. Cool completely before frosting.

Chocolate Whipped Cream

• Beat the whipped the cream to soft peaks in a large bowl with an electric mixer.
• Mix in sugar, cocoa powder, salt, and vanilla extract, then beat until it forms stiff peaks.
• Add whipped cream to the cake and gently spread evenly on the cake.

Notes

• I used a Betty Crocker super moist cake as I wanted a moist cake, but you can use whatever cake mix you like. Just make sure you follow the directions on the box for making the cake.
• After applying the ganache over the cake, wait until completely cool off as it is easier to spread the whipped cream.

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 51g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 517mg | Potassium: 328mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1314IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg

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The post Chocolate Poke Cake Recipe appeared first on Crazy for Crust.

Ingredients Needed

• Butter: The recipe starts with melted unsalted butter.
• Sour Cream: Sour cream mixes well with the baking soda to give this cake the perfect texture and the acid helps to activate the baking soda.
• Hot Coffee: You can use instant coffee or regular leftover – but it needs to be hot. You can substitute hot water if you prefer – but the coffee just brings out all the chocolate flavor. The hotness also blooms the chocolate – this cake is rich!
• Cocoa Powder: Because this recipe uses baking soda, I used unsweetened cocoa powder (natural). This recipe has not been tested with dutch-process cocoa powder.
• Heavy Whipping Cream and Chocolate Chips: Gives the chocolate glaze the best taste! I use semi-sweet chocolate chips. Cream cheese frosting would also be fantastic, like Nothing Bundt Cake!

How to make Chocolate Cake

1. I love this recipe because you do not need a stand mixer! Whisk all the dry ingredients in a large mixing bowl, including the sugar.

2. Whisk all the wet ingredients in a large measuring cup or bowl.

3. Mix the wet ingredients into the dry ingredients. Pour into a bundt pan and bake until a toothpick comes out clean.

4. After 15 minutes turn the cake out onto a serving platter – this helps the cake not stick. Decide on a topping: frosting or just a dusting of powdered sugar.

Expert Tips

• Grease your pan properly so the cake doesn’t stick. Bundt cakes are notorious for sticking – so use a baking spray with flour or grease and flour it well – in every nook and cranny of the bundt pan.
• Avoid the cake sticking in the pan by making sure it’s completely done – a toothpick will come out clean when it’s done baking. And be sure to remove it from the pan after only 15 minutes of cooling.
• Your cake should be fully cooled before putting the frosting or powdered sugar on top.

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Chocolate Bundt Cake Recipe

This decadent chocolate cake has the best fudgy flavor and texture! It is topped with the best chocolate glaze!

Course Dessert

Cuisine American

Servings 12 servings

Calories 558kcal

Author Dorothy Kern

Cost $8

Ingredients

• 2 cups (400g) granulated sugar
• ⅔ cup (54g) unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 cups (248g) all-purpose flour
• 1 cup unsalted butter
• 2 large eggs
• 1 cup (237ml) hot brewed coffee
• ½ cup (115ml) sour cream
• 1 teaspoon vanilla extract 5ml
• ⅔ cup (113g) chocolate chips
• ¼ cup (60ml) heavy whipping cream

Instructions

• Preheat oven to 350°F. Grease and flour a (10 to 12-cup bundt pan) bundt pan or spray with nonstick baking spray (the kind with flour in it).
• Whisk sugar, cocoa, salt, baking powder, baking soda, and flour in a large bowl.
• Melt butter in a medium bowl or large microwave safe measuring cup. Add hot coffee to the melted butter. Whisk in eggs, sour cream, and vanilla extract.
• Add wet ingredients to the dry ingredients and stir until smooth and no lumps remain. Pour batter into prepared pan.
• Bake for 35-40 minutes or until a toothpick comes out clean. There may be a gooey ring around the center that, when performing a toothpick test, it comes out with a crumb or two, but it will be clean from the outer edges and center.
• Allow cake to sit in pan for 15 minutes. Then place serving plate or wire rack on top and invert the pan to release the cake carefully and let the cake cool before frosting.
• To make frosting: add chocolate chips and heavy whipping cream to a small microwave-safe bowl. Heat 45 seconds then whisk until smooth. Pour over cake and use a knife to spread. It will dry hard. Alternately, dust with powdered sugar.

Notes

• The cake is delicious with just powdered sugar dusted on top – no frosting needed.
• You can substitute hot water for the coffee, but make sure to use hot water so as to bloom the cocoa. The coffee doesn’t make it taste like mocha or coffee, it’s to intensify the chocolate flavor.
• This recipe has only been tested with natural unsweetened cocoa powder.
• Store loosely covered at room temperature. Wrap well with plastic wrap and freeze if desired (slices or the whole cake).

Nutrition

Serving: 1serving | Calories: 558kcal | Carbohydrates: 87g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 268mg | Potassium: 313mg | Fiber: 6g | Sugar: 48g | Vitamin A: 601IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 4mg

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The post Chocolate Bundt Cake appeared first on Crazy for Crust.

Cake Ingredients Needed

• You need all the regular cake making ingredients: eggs, flour, sugar, vanilla, and baking powder. Since this is a yellow cake recipe we can use whole eggs!
• Melted Butter – I find that using melted butter keeps the cake more moist than if you cream softened butter with the sugar. Using melted butter also means that you can easily substitute oil.
• Buttermilk – I use buttermilk in my cakes because I find it makes them airy and moist. If you don’t have buttermilk you can make your own!
• I made my yellow cake recipe into birthday cake by adding SPRINKLES! You can use any colors you like, but I love basic rainbow jimmies. Be sure to use a quality sprinkle (a name brand, like Cake Mate or Wilton) instead of cheap ones. Cheaper sprinkles have more of a tendency to melt when mixed into batter (so skip those dollar store sprinkles for baked goods!)

How to bake the perfect Birthday Cake

1. I always start my cake with melted butter – it keeps it nice and moist. Stir the butter and sugar together – you can do it by hand or with an electric mixer.

2. Mix in the eggs and vanilla. In a small bowl whisk together the flour, salt, and baking powder.

3. Mix the dry ingredients into the cake batter alternately with the buttermilk.

4. Mix until nice and smooth then stir in your sprinkles and pour into your desired pans.

1. First mix the butter and cocoa until smooth then slowly mix in the powdered sugar.

2. Slowly add in your heavy cream until you get a fluffy frosting that is spreadable.

Tip From Dorothy

Expert Tips

• Whisk the dry ingredients separately so you can add them together to the wet ingredients.
• Make sure your eggs are room temperature.
• Mix in the eggs one at at time, and mix in the dry ingredients alternately with the buttermilk.
• Only mix until the flour just disappears – don’t over mix!
• Fold in the sprinkles so they don’t fall to the bottom of the cake.

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Classic Birthday Cake Recipe

This Birthday Cake is a homemade Funfetti Layer Cake with chocolate frosting! This is the perfect easy from scratch cake for anyone who loves sprinkles! Everyone loves this easy cake recipe and it's so good as a layer cake, sheet cake or cupcakes.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Assembling Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 24 servings

Calories 408kcal

Author Dorothy Kern

Cost $8-12

Ingredients

For the Cake:

• ½ teaspoon salt
• 3 teaspoons baking powder
• 2 ½ cups (310g) all-purpose flour
• 1 cup (226g) unsalted butter, melted
• 1 ½ cups (300g) granulated sugar
• 4 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 ¼ cups (296) ml buttermilk
• 1 cup rainbow sprinkles

For the frosting:

• 1 ½ cups (339g) unsalted butter, softened
• ¾ cup (60g) unsweetened cocoa powder
• 4 ⅓ cups (486g) powdered sugar
• 1 teaspoon salt
• 1 ½ teaspoons vanilla extract
• 2-3 tablespoons (15-45ml) heavy whipping cream
• More sprinkles for decorating

Instructions

For the cake:

• Preheat oven to 350°F. Grease and flour cake pan(s). I like to line the bottom of my pan with parchment paper for easy removal.
• Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
• Cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract. You can stir by hand or use a hand mixer or a stand mixer fitted with the paddle attachment.
• Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
• Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
• Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9×13-inch pan: 30-40 minutes

For the frosting:

• Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
• Add powdered sugar, one cup at a time, along with cocoa, and beat on medium speed until crumbly. Mix in salt and vanilla.
• Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
• Frost cake or cupcakes as desired and add lots of sprinkles.

Video

Notes

• You can use a 9×13-inch pan, two 8-inch or 9-inch rounds, or make 24 cupcakes.
• Store cake loosely covered on the counter – store in the fridge and it will last longer but serve it room temperature.
• Cakes and frosting can be frozen separately and the cake can be assembled later after thawing. I’ve also frozen slices of finished cake!

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 53g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 262mg | Potassium: 140mg | Fiber: 1g | Sugar: 40g | Vitamin A: 771IU | Calcium: 53mg | Iron: 1mg

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The post Classic Birthday Cake Recipe appeared first on Crazy for Crust.

Why You’ll Love This Recipe

My favorite cake in the world is a sprinkle cake, also known as a Funfetti Cake or Confetti Cake. This style cake is basically a yellow sheet cake with a lot of sprinkles. It is typically served with vanilla frosting that also has a ton of sprinkles mixed into it! This is a soft and fluffy cake recipe that has a moist crumb. It’s easy to make and takes zero cake decorating skill.

This cake is so easy to make from scratch – I love baking cakes in a sheet pan because frosting and decorating them are SO easy. But you can make a layer cake or even funfetti cupcakes with this same recipe. The texture is moist and fluffy and the cake is sweet and perfect – you’ll NEVER buy a box cake mix again once you taste this homemade version!

Important Ingredients

• All-Purpose Flour: Be sure to measure it correctly. Some recipes use cake flour, but I prefer all purpose flour.
• Butter: I use unsalted butter and I start with it melted. I find that melted butter creates a moister cake.
• Buttermilk: The acid in the buttermilk helps keep the cake nice and soft. Make your own buttermilk if you don’t have any.
• Sprinkles: The most important part! These are in the cake and the frosting. Use jimmies, which are the rod-like rainbow sprinkles. Nonpareils are the tiny balls and they’ll dissolve in your batter.

How to make Sprinkle Cake

1. Mix together the melted butter and sugar with an electric mixer (I use the paddle attachment). Then mix in the eggs and vanilla on medium speed.

2. Add some of the flour mixture into the wet ingredients and gently incorporate.

3. Stir rainbow jimmies into the cake batter.

4. Pour batter into prepared pan. Bake until a toothpick comes out clean. Cool completely before frosting.

5. Fold in sprinkles into the frosting and then frost the cake and top with more sprinkles. The base of the frosting is my vanilla buttercream recipe.

Expert Tips

• If you want to be able to remove the cake from the pan, be sure to line the pan with parchment paper or foil and spray with baking spray (the kind with flour).
• To substitute for buttermilk you can make your own by adding 1 teaspoon lemon juice or white vinegar to your measuring cup and filling it with milk to the 1 cup line. This recipe also works with regular milk and nondairy milk, I just like the extra fluffiness and moisture that the buttermilk lends.
• Pan Substitutions: I have made this cake in two 9-inch round cake pans, three 8-inch rounds, and 24 cupcakes. Then stack the cake layers with a thin layer of buttercream between them.
• For extra flavor, sometimes I’ll add a few drops of almond extract to the cake batter.

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Homemade Funfetti Cake Recipe

A from scratch Homemade Funfetti Cake is one of my favorite birthday cakes or for any occasion! Fluffy white cake mix is full of sprinkles, topped with a heavenly sprinkle buttercream frosting!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 24 servings

Calories 404kcal

Author Dorothy Kern

Cost $8

Ingredients

Cake:

• 2 cups (248g) all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup (226g) unsalted buter, melted
• 1 ½ cups (300g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (237ml) buttermilk (see note)
• 1 cup rainbow sprinkles

Frosting:

• 1 cup (226g) unsalted butter , softened
• 4 cups (452g) powdered sugar (confectioners' sugar)
• 1 teaspoon (15 ml) vanilla extract
• ½ teaspoon salt
• 2-5 tablespoons (30-75ml) heavy whipping cream
• ½ cup sprinkles plus more for topping

Instructions

• Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
• Whisk flour, baking powder, and salt in a medium bowl. Set aside.
• Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
• Add the buttermilk alternately with the dry ingredients, mixing on medium-high speed between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Be sure to scrape the bowl while mixing. Stir in sprinkles.
• Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out clean. Cool completely before frosting.
• To make the frosting: beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms. Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency. Stir in sprinkles.
• Frost cake with frosting and top with more sprinkles. I find it easiest to frost with an offset spatula. Store loosely covered for up to 2 days.
• Also makes 24 cupcakes, two 9-inch rounds, or three 8-inch rounds.

Video

Notes

• • Room temperature ingredients help the vanilla cake stay moist and fluffy.

• • Be sure your baking powder is fresh and not expired.

• • Make it Gluten Free: This cake also works with gluten-free 1:1 all purpose flour.

• • If you want to be able to remove the cake from the pan, be sure to line the pan with parchment or foil and spray with baking spray (the kind with flour).
  • To substitute for buttermilk you can make your own by adding 1 teaspoon lemon juice or white vinegar to your measuring cup and filling it with milk to the 1 cup line. This recipe also works with regular milk and nondairy milk, I just like the extra fluffiness and moisture that the buttermilk lends.
  • Pan Substitutions: I have made this cake in two 9-inch rounds, three 8-inch rounds, and 24 cupcakes. Then stack the cake layers with frosting between them.
  • If you decide to make a layer cake, you can torte the cake layers using a serrated knife and make double the layers. I also like coating the cake with a crumb coat before applying the final layer of frosting.

•  

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 2540mg | Fiber: 1g | Sugar: 34g

Other Funfetti Recipes

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The post Homemade Funfetti Cake appeared first on Crazy for Crust.

Oreo Buttercream Frosting

This frosting goes great with any cupcake or cake recipe. Wherever you need that true Oreo flavor, this frosting is the one for you. Cookies and cream frosting is so sweet and fluffy with simple ingredients, and pairs great with my Oreo cupcakes or Extreme Oreo Cake!

Buttercream is so simple to make yourself and it tastes a million times better than the stuff in the can – so do yourself a favor and try this frosting ASAP!

Ingredients Needed

• Marshmallow Fluff and Vegetable Shortening, when added to Vanilla Buttercream, gives the frosting the texture and flavor of the filling of an Oreo cookie.
• Powdered Sugar: This kind of sugar is the main ingredient in all frostings! It is also known as confectioners’ sugar.
• Heavy Whipping Cream: While most frosting recipes use milk, I love using heavy whipping cream because as you whip the frosting it makes it nice and fluffy. This is my secret ingredient!

Step-by-Step Instructions

• Beat the butter, shortening and fluff together in a large bowl until smooth. Beat in powdered sugar slowly, then add salt and vanilla and start with 1 tablespoon heavy cream. Add more cream slowly to get the texture you want for either piping or spreading.
• Stir in the chopped Oreos.

Expert Tips

• When adding the heavy cream, add it slowly. I normally use 1-2 tablespoons, but not all brands of cream are created equal and you might want your frosting fluffier or not as fluffy as mine.
• Want to use regular milk or nondairy milk? You’ll need less
• If your frosting is too sweet, add a pinch to 1/4 teaspoon additional salt, to taste, and it will cut the sweetness.
• I like a little chunkier of a chopped Oreo crumb in the frosting, but if you want a fine crumb to use in a piping bag, you’ll want to use a food processor.

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Oreo Frosting Recipe

This frosting recipe is made with real oreos to give the perfect cookies and cream taste! It is soft and delicious paired with any cupcake or cake recipe!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 24 servings

Calories 3743kcal

Author Dorothy Kern

Cost $9

Ingredients

• ½ cup (113g) unsalted butter , softened
• ½ cup (96g) vegetable shortening
• 1 (7 ounce) jar (198g) marshmallow fluff
• 3 cups (339g) powdered sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy whipping cream
• 10 Oreos , coarsely chopped

Instructions

• Beat the butter, shortening and fluff together on medium speed in a large mixing bowl until smooth. It's easiest to use a stand mixer but you can also use a hand mixer.
• Beat in the powdered sugar on low speed, 1 cup at a time. Mix in salt and vanilla and 1 tablespoon of cream, adding more slowly to get your desired consistency. Stir in the crushed Oreos.
• Frost as desired.

Notes

• Store frosting in an airtight container in the refrigerator.
• Frosting can be frozen for up to 3 months. Thaw on the counter before using.

Nutrition

Serving: 1serving | Calories: 3743kcal | Carbohydrates: 446g | Protein: 8g | Fat: 223g | Saturated Fat: 94g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 79g | Trans Fat: 17g | Cholesterol: 261mg | Sodium: 2819mg | Potassium: 336mg | Fiber: 3g | Sugar: 403g | Vitamin A: 3059IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 15mg

Other Frosting Recipes

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The post Oreo Frosting appeared first on Crazy for Crust.

Why You’ll LOVE This Recipe

Ingredients

• Cake mix: Use any brand you like.
• Bananas: the riper your bananas are, the sweeter your cake will be. We will also use some sliced bananas to decorate the top of the cake.
• Oil: vegetable oil is the best to use when baking to keep your cake moist
• Nila Wafers (optional): I love to crush vanilla wafer cookies for this recipe for added texture and decoration on top

Click to see the recipe card below for full ingredients & instructions!

Expert Tips

• Your bananas should be over ripe with lots of brown spots. If you’ve frozen the bananas, let them thaw before adding to the cake.
• This would also taste amazing if you used vanilla pudding mix instead of banana.
• You can use any kind of milk or nondairy milk (like almond milk) for this recipe.
• For Cool Whip Frosting, you can use any flavor pudding mix. I do not recommend using homemade whipped cream as I have not tested it.
• The decorative sliced bananas will darken, so don’t add them until just before serving.

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Homemade Banana Pudding Cake Recipe

Banana Pudding Cake is an easy banana cake topped with a banana pudding frosting!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 servings

Calories 38kcal

Author Dorothy Kern

Cost 7

Ingredients

• 1 (approx 15 ounce box) yellow cake mix
• 1 cup milk
• 2 ripe bananas mashed
• 3 large eggs
• ¼ cup vegetable oil
• 1 8 ounce container Cool Whip
• 1 3.4 ounce box instant banana pudding mix
• Bananas and Vanilla Wafers for garnish optional

Instructions

• Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray.
• Using a whisk or a hand mixer, mix together cake mix, ¾ cup milk, mashed bananas, eggs, and vegetable oil on medium speed.
• Pour into prepared pan or baking dish. Bake for 25-32 minutes, or until a toothpick comes out clean. Cool cake completely before frosting.
• Prepare frosting: stir together cool whip with remaining ¼ cup milk and instant pudding. Frost cake, garnishing with more banana and/or crushed vanilla wafers.
• Store covered in refrigerator for up to 3 days.

Video

Notes

• You can use any kind of milk or nondairy milk (like almondmilk) for this recipe.
• For Cool Whip Frosting you can use any flavor pudding mix.
• Store cake in refrigerator for up to 3 days. Bananas will darken, so remove them from the decoration when storing.
• Cake can be frozen (without banana decoration) for up to a month. 

Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 22mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 0.1mg

Other Banana Pudding Recipes

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The post Easy Banana Pudding Cake appeared first on Crazy for Crust.

Moist Cake Recipe with Pineapple

This cake recipe brings in pineapple flavor into the entire recipe: It uses crushed pineapple in the cake and pineapple juice in the frosting. I decided to make this a sheet cake instead of a layer cake because I’m all about EASY recipes.

The cakes flavor is the perfect one to transport you into a tropical oasis. The sweet pineapple keeps the cake texture moist with a tender crumb. The cream cheese cuts the sweetness of the whipped cream frosting, making this the BEST pineapple cake recipe you’ll ever eat!

Ingredients Needed

• Canned Crushed Pineapple: You’ll reserve some of the liquid for the frosting and the rest goes into the cake.
• Cream Cheese: Be sure that it’s softened to avoid lumps.
• Heavy Whipping Cream: You’ll need this for the frosting. Make sure to use HEAVY whipping cream, not plain whipping cream.

How to make The Best Pineapple Cake

• Whisk flour and sugar then add all the wet ingredients to a large bowl. Mix until combined.
• Pour cake batter into a 9×13-inch baking pan that’s been greased with butter and flour or cooking spray. Bake at 350 degrees f until the cake is dark golden on top and a toothpick comes out clean.

Expert Tips

• If you want, you can fold some shredded sweetened coconut to the batter to make more of a Pina colada cake.
• I garnished this cake with pineapple slices, but you could also use pineapple rings or maraschino cherries!

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Pineapple Cake Recipe

This tropical inspired dessert is perfect for any time you are craving the beach. It has the best tropical flavor throughout the entire dessert and it will have you asking for seconds every time.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 servings

Calories 386kcal

Author Dorothy Kern

Cost $9

Ingredients

For the cake:

• 2 cups (248g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1 20 ounce can crushed pineapple in juice, reserve 1 tablespoon of the juice

For the frosting:

• 8 ounces (226g) cream cheese
• 1 cup (113g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon reserved juice from the canned pineapple
• 1 ½ cups cold heavy whipping cream

Instructions

• Preheat oven to 350°F. Grease a 9×13-inch pan with nonstick baking spray (the kind with flour) or grease and flour it.
• Make sure to reserve 1 tablespoon of the juice from the can of pineapple; set aside for the frosting.
• Add flour and sugar to a large bowl, whisk to combine. Then add eggs, vanilla, baking soda and pineapple to the dry ingredients. Whisk or mix with a hand mixer until combined (batter will be slightly lumpy).
• Pour batter into prepared cake pan. Bake until a toothpick comes out clean, about 35-42 minutes.
• The top will turn a dark golden color. Cool completely before frosting.
• To make the frosting, mix cream cheese and sugar with a hand or a stand mixer until smooth.
• Add vanilla and pineapple juice and mix on low, then while running the mixer medium, slowly add the heavy cream. Turn the mixer up and beat until stiff peaks form, being sure to scape the sides and bottom of the bowl once during mixing. This will happen faster with a stand mixer and take a while with a hand mixer.
• Once cooled, frost the cake with the frosting. Garnish as desired.

Notes

• Store cake in the refrigerator for up to 3 days. Cake can be frozen, frosted or unfrosted, although the frosting isn’t as good once it thaws

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 61g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 60mg | Sodium: 196mg | Potassium: 82mg | Fiber: 1g | Sugar: 38g | Vitamin A: 548IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 2mg

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The post Homemade Pineapple Cake appeared first on Crazy for Crust.