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Category: Deserts

  • Kouign Amann

    Kouign Amann

    Imagine a sticky bun and a croissant put together and you have a delicious Kouign Amann! It’s a laminated sweet dough that you will absolutely fall in love with. Don’t be intimidated by this recipe, I break it down step by step into simple to follow instructions that will turn out great every single time!

    I am an absolute sucker for a French pastry. I used to be too intimidated to make them at home, until one day I finally took the plunge. And guess what? It wasn’t as hard as I thought it would be, AND it was super fun! I absolutely loved the whole process, and I think you will too. If you aren’t convinced yet, then start with an easier recipe like this Apple Danish or these Strawberry Cream Cheese Danishes. Another easy and fun dessert that has layered dough is Baklava, you’ve got to try it!

    Kouign amman on a wire rack with a grey hand towel.

    What is Kouign Amann?

    If you are sitting here trying to figure out how to pronounce kouign amann, then you are in good company! The first time I saw this name I didn’t even know where to start. It’s pronounced kween uh·man and LITERALLY means butter cake. So you know it’s going to be good! It’s like a buttery and fluffy croissant, and yet caramelized like a sticky bun. It’s honestly one of the best things I’ve ever made.

    I know, layering dough sounds scary right? Well, it’s actually a lot easier than it sounds! You only have to turn it twice and each time you are putting shredded butter in between. This helps to add layers to the dough. If you are ready to step out of your comfort zone of banana bread, or maybe you are already baking more complicated loaves like brioche bread, you are going to love this recipe. It’s super simple and looks really impressive. You can also add chocolate to make it even sweeter!

    Ingredients

    Another reason this recipe is so easy is the list of ingredients. Kouign amann just needs 6 ingredients, and you already have them all on hand. You don’t have to be a professional baker to make this recipe! It’s actually really simple and you will love the taste of it. It is a very sticky dough once you add the sugar so don’t worry if it looks wet or runny. That will help make the delicious caramel that is on the outside of the laminated pastry. You can find the measurements below in the recipe card.

    • Bread Flour: Bread flour has more protein than a regular all purpose flour, so it will soak up more water. I really recommend using bread flour for this recipe.
    • Water: Make sure it’s luke warm, this helps to activate the yeast.
    • Instant Yeast: Active dry yeast or instant yeast will work.
    • Salt: This helps balance out the sweetness, and aids in the baking of the bread.
    • Granulated Sugar: This is a sweet bread, so the sugar helps to sweeten the bread and to make the sticky outside glaze.
    • Unsalted Butter: You will need LOTS of butter. Make sure it’s unsalted so you don’t end up with really salty bread.
    Process photos showing how the dough should look and how to turn it.

    Kouign Amann Recipe

    I know I’ve avoided making laminated dough like kouign amann in the past. I thought it would be too hard or not worth the effort, but I was totally wrong! First of all, dough with layers of butter is so delicious it’s worth extra effort. This dough doesn’t even take that many extra steps. Turning the dough just means that you will add layers of butter. You roll out the dough into a big triangle, add butter, and fold into thirds. Do that twice and then you are ready to bake.

    Make Kouign Amann Dough

    1. Froth Yeast: Combine the water, 2 teaspoons of sugar, salt, and yeast in the bowl of a mixer. Let stand for 5 minutes, until frothy.
    2. Make Dough: Add the flour and 2 tablespoons of softened butter and mix with a fork or a wooden spoon until a shaggy dough forms. Fit the mixer with the dough hook and knead on low speed for 4-5 minutes, until smooth. Alternatively you can knead by hand for about 8-10 minutes.
    3. Cover and Let Rise: The dough should be soft and fairly sticky at this point. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1-1 ½ hours or until doubled in size.

    First Turn

    1. Punch Down: Once the dough has doubled in size, punch down and turn out onto a clean surface.
    2. Roll Out Dough: Use a rolling pin to roll the dough into a rectangle that is ¼ inch thick and about 16×9 inches. You can pull the corners with your fingers to try and make it as rectangular as possible.
    3. Grate Butter: Use a grater to grate ½ cup of cold butter over the dough.
    4. Fold Dough in Thirds: Fold the dough over in thirds, as you would fold a letter. Again make sure to maintain a rectangular shape as best as possible.
    5. Cover and Chill: Wrap in plastic wrap and chill for 30 minutes to an hour.

    Second Turn

    1. Roll Out: Once the dough has chilled, place it on a clean surface with the long end facing you. Roll out to a rectangle that is ¼ inch thick and about 16×9 inches again, keeping the long side facing you.
    2. Repeat Turn: Repeat steps 3-5 of the first turn.

    Bake Kouign Amann

    1. Prep Pan: Prep a muffin pan by brushing 1 tablespoon of melted butter in 8 of the muffin wells, followed by a dusting of granulated sugar in the wells. Tap out the excess sugar and set aside. Preheat the oven to 375 degrees Fahrenheit.
    2. Add Sugar and Roll Out: Once the dough has chilled, dust a clean surface with ¼ cup granulated sugar. Place the dough on the sugar and dust the top of it with another ¼ cup of granulated sugar. Roll it into a 12×8 inch rectangle.
    3. Cut Dough: Use a pizza cutter or a sharp knife to cut 8 even strips. Roll each strip up and place in the prepared muffin tin.
    4. Bake: Bake for 30-35 minutes, until the tops are a deep golden brown and the centers reach 212 degrees Fahrenheit. Remove from the oven and let cool for 3-4 minutes before very carefully removing from the pan. They will be quite hot, but if they sit in the pan they might stick.
    5. Cool and Enjoy: Let cool for 20 minutes before serving or storing in an airtight container.

    Tips for Making Kouign Amann

    Anyone who has tried kouign amann immediately falls in love with it. This is an awesome recipe to try for a special occasion, or just to have fun in the kitchen. If you still feel like you need some more help making this recipe, here are a few tips that helped me my first time!

    • Soft Dough: The dough is very soft. When folding the dough over the grated butter I used a metal bench scrape to help lift the dough off the countertop and still maintain the rectangular shape.
    • About the Butter: The butter can be frozen or chilled in the fridge before being grated. You can dip your hands in flour and press the butter down into the dough to prevent it from becoming lumpy.
    • Added Sugar: Don’t be worried if the sugar-dusted dough becomes sticky or syrupy. This sugar syrup will become the caramel layer on the bottom of the baked pastry, so feel free to scoop sugar off the counter and add it back on as you roll out the dough the final time.
    • Temp the Pastries: Use a thermometer to make sure the inside of the pastries are fully baked. The thermometer should read 212 degrees Fahrenheit when they are fully baked. The outside layers should be very deeply golden brown.

    A side view of kouign amman stacked on top of each other.

    Storing Leftovers

    I really like this dough because the sugar coating seems to keep it really fresh for three days. After that it does start to get dry, but most pastries do! You can also freeze the extras, which I love. Here is how to store leftovers or unbaked goods.

    • On the Counter: Store leftovers in an airtight container at room temperature for up to 3 days.
    • In the Freezer, Baked: Baked kouign-amann can be frozen for up to 3 months in an airtight container. Let it come to room temperature before heating in a 200 degree Fahrenheit oven for 5-10 minutes.
    • In the Freezer, Unbaked: Unbaked kouign-amann dough can be frozen after it has been rolled into shape. Place rolled dough on a parchment lined cookie sheet and freeze for at least 4 hours before transferring to a plastic freezer bag. When ready to bake, remove from the bag and thaw in the refrigerator overnight. Bake as directed.

    More Bread Recipes to Try

    Whether it’s a sweet bread or a yeasted dough (or both like a kouign amann!), baked goods are a staple at my house. I just can’t resist them and they are one of my favorite things to make. Here are a few simple recipes that I think you are going to love!

    Print

    Kouign-Amann

    Imagine a sticky bun and a croissant put together and you have a delicious Kouign Amann! It's a laminated sweet dough that you will absolutely fall in love with. Don't be intimidated by this recipe, I break it down step by step into simple to follow instructions that will turn out great every single time!
    Course Dessert, Snack
    Cuisine French
    Keyword dessert pastries, French pastries, kouign amann, kouign amann recipe
    Prep Time 1 hour
    Cook Time 30 minutes
    Chill Time 2 hours
    Total Time 3 hours 30 minutes
    Servings 8 Pastries
    Calories 389kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ⅓ cup bread flour additional for dusting
    • 1 cup luke-warm water
    • 1 ¼ teaspoon instant yeast
    • 1 teaspoon salt
    • ½ cup plus 2 teaspoons granulated sugar divided
    • 1 cup plus 3 tablespoons unsalted butter divided

    Instructions

    Dough

    • Combine the water, 2 teaspoons of sugar, salt, and yeast in the bowl of a mixer. Let stand for 5 minutes, until frothy.
    • Add the flour and 2 tablespoons of softened butter and mix with a fork or a wooden spoon until a shaggy dough forms. Fit the mixer with the dough hook and knead on low speed for 4-5 minutes, until smooth. Alternatively you can knead by hand for about 8-10 minutes.
    • The dough should be soft and fairly sticky at this point. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1-1 ½ hours or until doubled in size.

    First Turn

    • Once the dough has doubled in size, punch down and turn out onto a clean surface.
    • Use a rolling pin to roll the dough into a rectangle that is ¼ inch thick and about 16×9 inches. You can pull the corners with your fingers to try and make it as rectangular as possible.
    • Use a grater to grate ½ cup of cold butter over the dough.
    • Fold the dough over in thirds, as you would fold a letter. Again make sure to maintain a rectangular shape as best as possible.
    • Wrap in plastic wrap and chill for 30 minutes to an hour.

    Second Turn

    • Once the dough has chilled, place it on a clean surface with the long end facing you. Roll out to a rectangle that is ¼ inch thick and about 16×9 inches again, keeping the long side facing you.
    • Repeat steps 3-5 of the first turn.

    Baking

    • Prep a muffin pan by brushing 1 tablespoon of melted butter in 8 of the muffin wells, followed by a dusting of granulated sugar in the wells. Tap out the excess sugar and set aside. Preheat the oven to 375 degrees fahrenheit.
    • Once the dough has chilled, dust a clean surface with ¼ cup granulated sugar. Place the dough on the sugar and dust the top of it with another ¼ cup of granulated sugar. Roll it into a 12×8 inch rectangle.
    • Use a pizza cutter or a sharp knife to cut 8 even strips. Roll each strip up and place in the prepared muffin tin.
    • Bake for 30-35 minutes, until the tops are a deep golden brown and the centers reach 212 degrees fahrenheit. Remove from the oven and let cool for 3-4 minutes before very carefully removing from the pan. They will be quite hot, but if they sit in the pan they might stick.
    • Let cool for 20 minutes before serving or storing in an airtight container.

    Nutrition

    Calories: 389kcal | Carbohydrates: 40g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 476mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 710IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.4mg
  • Lemon Cheesecake

    Lemon Cheesecake

    Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won’t cut it, you’ll want to indulge in the whole cake!

    Lemon desserts don’t get nearly as much love as they deserve. Just thinking about them makes my mouth water! I love desserts that are the perfect balance of tangy and sweet, and these recipes are the perfect example: lemon brownies, lemon icebox cake, and lemon pudding cake. You’ll have to give them all a try! After this swoon-worthy lemon cheesecake, of course.

    A slice being served with a cake spatula.

    Best-Ever Lemon Cheesecake

    Homemade lemon cheesecake is truly a slice of heaven on a plate! The creamy, tangy filling combined with a buttery graham cracker crust makes for a deliciously decadent dessert. Even if you weren’t a lemon lover before, you will be after a bite of this creamy goodness. With its bright and zesty lemon flavor, it’s the perfect treat to indulge in as the weather starts to warm up during springtime.

    Whether you’re hosting a springtime brunch or looking for a light dessert after a family dinner, lemon cheesecake is the perfect choice. Plus, it’s easy to make ahead of time so you can spend more time enjoying the beautiful weather and less time in the kitchen. So go ahead and treat yourself to a slice (or two!) of this irresistible cheesecake. It’s happiness in dessert form! And if you need more amazing lemon desserts in your life, find my full list of recipes here!

    Ingredients You Will Need

    I know it looks like a lot, but this is everything you need to make the best lemon curd, most buttery graham cracker crust, and creamy cheesecake filling! Trust me, this lemon cheesecake is worth the grocery trip. For exact measurements, check out the recipe card at the end of the post!

    Lemon Curd

    • Large Eggs: These guys are the backbone of the lemon curd, bringing richness and structure to the mixture. Plus, their bright yellow egg yolks add a beautiful pop of color to the final product.
    • Granulated Sugar: Sweet, sweet sugar. The ingredient that makes everything better! In this case, it balances out the tartness of the lemon juice and zest, creating a perfectly balanced flavor.
      • Fresh Lemon Juice: This is where the magic happens! Freshly squeezed lemon juice provides the bright, tangy flavor that we all know and love in lemon curd. You can also use bottled lemon juice, but the flavor won’t be quite as fresh.
    • Lemon Zest: Don’t toss those lemon peels, they’re packed with flavor! The zest adds an extra layer of citrusy goodness to the curd, and its bright yellow color makes the mixture look even more vibrant.
    • Salt: Just a pinch works wonders to boost the bright, juicy flavor of the curd!
    • Unsalted Butter: Last but certainly not least, we have butter – the key to making this lemon curd velvety smooth and rich. You can’t go wrong with butter!

    Crust

    • Graham Cracker Crumbs: Crushed into fine crumbs, graham crackers provide a deliciously crunchy base for our lemon cheesecake.
    • Granulated Sugar: Adds a touch of sweetness to the crust.
      • Unsalted Butter: Butter not only adds a rich, delicious flavor, but also helps to hold everything together.
    • Salt: Again, just a pinch to keep things from tasting bland!

    Cheesecake Filling

    • Granulated Sugar: Balances out the tart flavor of the lemon juice and zest.
    • Lemon Zest: Adds a bright, zesty flavor to the filling and gives it that extra pop of lemony goodness.
    • Cream Cheese: The main ingredient in our lemon cheesecake filling, giving it that creamy texture we all know and love. I recommend using full-fat cream cheese for the most dreamy filling possible.
    • Sour Cream: A dollop of sour cream not only adds some extra creaminess, but also balances out the sweetness and acidity of the lemon.
    • Fresh Lemon Juice: What’s a lemon cheesecake without some fresh lemon juice? It’s the star ingredient in the filling, giving it that tart, zingy flavor we all crave.
    • Large Eggs: Give the cheesecake filling richness and structure.
    4-photo collage of lemon curd, crust, and filling being prepared.

    How to Make Lemon Cheesecake

    If life gives you lemons, make this lemon cheesecake recipe! This tangy and creamy dessert is sure to brighten up any day and put a smile on your face. Follow these instructions and you’ll have a delicious, creamy dessert made in no time! I’ve broken the recipe up into a few parts to help simplify the process.

    Lemon Curd:

    1. Combine Ingredients: In a medium size saucepan, whisk the eggs and sugar until combined. Then add in the lemon juice, zest, and salt. Heat over medium heat while whisking constantly for 2-3 minutes.
    2. Add Butter: Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
    3. Transfer to Bowl: Remove from heat and transfer into a bowl. Cover with plastic wrap and press the plastic wrap down so it touches the top of the curd and prevents a film from forming across the top.
    4. Chill: Chill for 3 hours, or overnight before using in the cheesecake. You will likely have extras after making the cheesecake, but leftovers can be refrigerated for up to 2 weeks or frozen for up to 3 months.

    Crust:

    1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
    2. Crumb Mixture: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand. You can use a food processor if you wish.
    3. Add to Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Allow to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

    Lemon Cheesecake Filling:

    1. Sugar Mixture: Add the sugar and lemon zest to a small bowl. Use a fork to combine the sugar and zest, releasing the oils from the zest into the sugar to make lemon sugar. It should be quite fragrant.
    2. Mix Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    3. Combine: Add the lemon sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    4. Add Eggs: Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

    Preparing the Water Bath:

    1. Wrap Springform Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    2. Place in a Deep Baking Sheet: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Add Filling and Curd: Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling and then top with the remaining cheesecake batter.
    4. Add More Curd: Spoon about 1 cup of lemon curd over the top in line. Use the back of a knife to drag through the curd, swirling it into the cheesecake.
    5. Add Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.

    Baking the Lemon Cheesecake:

    1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    2. Cool in Oven: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    3. Remove: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    4. Chill and Serve: Chill in the fridge for 4-6 hours, or overnight before serving. If you like an extra punch of lemon, top the cheesecake with the remaining lemon curd.
    A whole cheesecake topped with swirls of lemon curd.

    Tips for the Best Cheesecake

    I know homemade cheesecakes can be intimidating, especially if it’s your first time making one! Here are a few extra tips to keep in mind so your lemon cheesecake turns out perfectly!

    • Use Fresh Lemon: Fresh lemon juice and zest are key to your cheesecake having the perfect zingy, tangy flavor. Bottled lemon juice often has additives and preservatives that affect its overall flavor.
    • Switch Up Crust: Don’t be afraid to get creative with your crust! Try using different types of cookies, crackers, or pretzels to switch things up and add some extra texture to your cheesecake. Vanilla wafer cookies are a great option and taste amazing with the lemon!
    • How to Know When Your Cheesecake is Done: Keep an eye on your cheesecake while it’s baking. You want it to be golden brown and set around the edges, but still slightly jiggly in the center. This ensures that it will be creamy and dreamy once it’s fully chilled.
    • Keep the Oven Closed: To keep your cheesecake from cracking, allow it to cool down in the oven completely before you open the oven door.
    • Chill: After your cheesecake has baked and cooled, make sure to give it plenty of time in the fridge to set up properly. This will help the cheesecake hold its shape when its cut into slices, and just taste better overall!

    Cheesecake with a slice cut out of it.

    How Long Does Lemon Cheesecake Last?

    Let’s be real, this lemon cheesecake won’t last long. But if you somehow manage to have leftovers, it can be stored in the fridge for up to 5 days. Just make sure to keep it covered so it stays fresh!

    • In the Refrigerator: Store for 4-5 days in an airtight container or wrapped tightly in plastic wrap.
    • In the Freezer: Store in an airtight container or wrap with plastic wrap in tin foil. Your lemon cheesecake will stay good for about 1 month. Thaw overnight in the fridge before you serve it!

    Front view of a slice of lemon cheesecake.

    Need More Lemon in Your Life?

    Here are the best desserts to make as the weather warms up! They’re filled with juicy, lemony flavor and taste like a bite of sunshine. From cakes to cookies, these are a few treats to add to your dessert lineup stat! I know you will love them as much as I do.

    Print

    Lemon Cheesecake

    Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won't cut it, you'll want to indulge in the whole cake!
    Course Dessert
    Cuisine American
    Keyword lemon cheesecake, lemon cheesecake recipe
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 8 hours 30 minutes
    Servings 10 People
    Calories 880kcal
    Author Alyssa Rivers

    Ingredients

    Lemon Curd

    • 5 large eggs
    • 1 ½ cups granulated sugar
    • 1 ¼ cup fresh lemon juice about 5-6 lemons
    • ¼ cup lemon zest
    • ¼ teaspoon salt
    • 10 tablespoons unsalted butter

    Crust

    • 1 ½ cups graham cracker crumbs about 12 graham crackers
    • ¼ cup granulated sugar
    • ¼ cup unsalted butter melted
    • 1 pinch salt

    Cheesecake Filling

    • 1 ½ cup granulated sugar
    • ¼ cup lemon zest
    • 2 pounds cream cheese room temperature, 4 8-ounce packages
    • 8 ounces sour cream
    • ¼ cup fresh lemon juice
    • 5 large eggs room temperature

    Instructions

    Lemon Curd

    • In a medium size saucepan, whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Heat over medium heat while whisking constantly for 2-3 minutes.
    • Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
    • Remove from heat and transfer into a bowl. Cover with plastic wrap and press the plastic wrap down so it touches the top of the curd and prevents a film from forming across the top.
    • Chill for 3 hours, or overnight before using in the cheesecake. You will likely have extras after making the cheesecake, but leftovers can be refrigerated for up to 2 weeks or frozen for up to 3 months.

    Crust

    • Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
    • Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

    Cheesecake Filling

    • Add the sugar and lemon zest to a small bowl. Use a fork to combine the sugar and zest, releasing the oils from the zest into the sugar to make lemon sugar. It should be quite fragrant.
    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    • Add the lemon sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    • Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

    Bake The Cheesecake

    • Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling and then top with the remaining cheesecake batter.
    • Spoon about 1 cup of lemon curd over the top in line. Use the back of a knife to drag through the curd, swirling it into the cheesecake.
    • Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    • Chill in the fridge for 4-6 hours, or overnight before serving. If you like an extra punch of lemon, top the cheesecake with the remaining lemon curd.

    Nutrition

    Calories: 880kcal | Carbohydrates: 84g | Protein: 13g | Fat: 57g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 311mg | Sodium: 503mg | Potassium: 283mg | Fiber: 1g | Sugar: 73g | Vitamin A: 2094IU | Vitamin C: 21mg | Calcium: 160mg | Iron: 2mg
  • Dunkaroo Dip

    Dunkaroo Dip

    If you are looking for a quick and easy treat for a special occasion, this Dunkaroo Dip is your new go-to! It’s a sweet dip perfect for cookies, apples, and graham crackers. It’s colorful and absolutely addicting!

    I am a sucker for a good dip. Whether they are sweet or savory, I just love snacking on a yummy dip. I make them for almost every party because they are a great way to get people comfortable and a little food in their bellies. If you are looking for savory dips for your next party, I have recipes for you. You’ve got to try this Whipped Feta Dip, this amazing Creamy Ranch Poolside Dip, and this warm Spinach Dip.

    A hand dipping a vanilla wafer cookie into dunkaroo dip.

    Homemade Dunkaroo Dip

    I think that no party is complete without a dip! Whether it’s a gameday watch party and you’re serving beer cheese dip, or it’s a baby shower and you set out a cream cheese fruit dip, parties need dips! That’s why I love this dunkaroo dip so much. It’s basically a cake without all the hassle, and all the cake! My favorite part of the cake is the frosting, so this dip really delivers all of my favorite things. It’s absolutely perfect for birthdays!

    You will need funfetti cake mix, that you bake in the oven before adding it to the recipe to keep it safe to eat. Add some whipped cream, vanilla pudding and sprinkles and you have an addictingly delicious dip that will be gone in minutes! You could also make this a chocolate dip by adding chocolate pudding and chocolate chips. It’s one of the best dessert dips I’ve ever had, I think you are going to love it too!

    Ingredients

    Here are the ingredients for your dunkaroo dip. You will also need things to dip into your mixture, so when you are at the store keep that in mind. Some of my favorite dippers are things like teddy grahams, pretzels, fresh fruit, and butter cookies. You can really use whatever you like best! You can find the measurements below in the recipe card.

    • Funfetti Cake Mix: You will bake the cake mix for 5 minutes to make it safe to eat! A lot of people worry about eating this dip because they think it’s raw flour, but it has been cooked to make it safe to eat.
    • Whipped Topping: You can buy a tub of cool whip or you can make your own homemade whipped cream.
    • Vanilla Pudding or Yogurt: I like to use yogurt to add a little tangy flavor, but it’s amazing with prepared vanilla pudding too!
    • Rainbow Sprinkles: You will fold sprinkles in at the end to add in extra fun!
    Process photos showing how to bake the cake mix, then add the ingredients and mix.

    Dunkaroo Dip Recipe

    The most important step in this dunkaroo dip recipe is baking the box cake mix. This gets rid of all of the potentially harmful bacteria. You are adding dry cake mix in this dip, so since you won’t be baking it like a cake you need to pop it in the oven to make it safe. This funfetti cake batter dip is so easy from there. You just add the rest of the ingredients and mix! It’s a quick and easy cake batter dip recipe that everyone will love.

    1. Bake Cake Mix: Heat treat the cake mix to make it safe to eat raw by spreading it out evenly onto a baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes, stirring halfway through to prevent burning. Then let it cool completely.
    2. Mix Ingredients: In a large bowl add the cooled cake mix, whipped topping, and vanilla pudding. Then whip with a hand mixer until fluffy and no lumps of cake mix remain.
    3. Add Sprinkles: Fold in the rainbow sprinkles.
    4. Enjoy: Serve with a variety of cookies, such as graham crackers, animal crackers, vanilla wafers.

    Tips for Making Dunkaroo Dip

    This popular snack from the 90s is making a strong comeback! There is every reason to make this dunkaroo dip for your next birthday party. I know it was one of my favorite childhood snacks. Here are some tips to make this dip even more fun.

    • Make It Gluten Free: If you are serving this dip to guests with a gluten sensitivity, you can make it gluten free by buying a gluten free cake mix. They have a lot of options these days, and you should be able to find a funfetti gluten free cake mix. If not, there are definitely yellow cake mixes that are gluten free that will taste just as great. Make sure to offer gluten free dippers like fresh fruit!
    • Bake Your Own Dunking Cookies: If you are into making things yourself, baking your own dunking cookies can take this funfetti dip to the next level. I love making butter cookies and classic sugar cookies. You could really dip any kind of cookie in this dip because it really tastes like an amazing frosting. It goes great with so many flavors!
    • Type of Sprinkles: Avoid using nonpareil sprinkles as they have a tendency to bleed color resulting in an unappetizing gray color. Aside from that, you can get creative with the types of sprinkles you add.

    An overhead view of dunkaroo dip with sprinkles and nilla wafers.

    Storing Leftovers

    I love this simple dunkaroo dip because it’s great for making ahead and it stores really well. So here are my tips for keeping your dip fresh and flavorful.

    • In the Refrigerator: This dip can be made in advance and stored in the fridge in an airtight container for up to 4 days. It is best to give the dip a good stir before serving if it has been chilled.

    More Dessert Dips

    If you are on the hunt for more perfect dessert dips, look no further! These are some of the easiest and tastiest dessert dips out there. I absolutely love these recipes because they are simple, delicious, and always a hit!

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    Dunkaroo Dip

    If you are looking for a quick and easy treat for a special occasion, this Dunkaroo Dip is your new go-to! It's a sweet dip perfect for cookies, apples, and graham crackers. It's colorful and absolutely addicting!
    Course Appetizer, Dessert
    Cuisine American
    Keyword cake mix dip, Dessert Dip, dunkaroo dip, funfetti dip, whipped cream dip
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 3 Cups
    Calories 780kcal
    Author Alyssa Rivers

    Ingredients

    • 1 box funfetti cake mix
    • 1 8 ounce container whipped topping thawed
    • ¾ cup vanilla pudding or yogurt
    • ¼ cup rainbow sprinkles

    Instructions

    • Heat treat the cake mix to make it safe to eat raw by spreading it out evenly onto a baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes, stirring halfway through to prevent burning. Let it cool completely.
    • In a large bowl add the cooled cake mix, whipped topping, and vanilla pudding. Whip with a hand mixer until fluffy and no lumps of cake mix remain.
    • Fold in the rainbow sprinkles.
    • Serve with a variety of cookies, such as graham crackers, animal crackers, vanilla wafers.

    Nutrition

    Calories: 780kcal | Carbohydrates: 154g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 1024mg | Potassium: 93mg | Fiber: 4g | Sugar: 104g | Vitamin A: 149IU | Calcium: 150mg | Iron: 2mg
  • Brioche French Toast

    Brioche French Toast

    Move over regular French toast, there’s a new brunch boss in town and it’s made with brioche bread! With its buttery richness and pillowy texture, it’s like biting into a cloud of happiness. Trust me, once you’ve had brioche French toast, there’s no going back to the basic stuff. It’s breakfast, elevated!

    There’s nothing better than starting your day off with a hearty breakfast. This brioche French toast is a must-make, but you’ll have to pair it with some delicious oven-baked bacon, scrambled eggs, and homemade buttermilk syrup!

    2 slices of brioche French toast stacked on top of each other.

    Brioche French Toast Recipe

    French toast made with homemade brioche bread is a breakfast that’s worth waking up for! It’s like biting into a fluffy cloud of sweetness that just melts in your mouth. The texture is perfect – it’s soft on the inside, with a slightly crispy crust on the outside, making each bite a joy to eat.

    If you’re looking to impress your friends or family with your breakfast skills, then brioche French toast is the way to go! It’s a dish that’s sure to please even the pickiest eaters. Plus, it’s versatile – you can add your favorite toppings, whether it’s fresh berries, whipped cream, Nutella, or caramel sauce! With a breakfast that’s so delicious, you’ll be looking for excuses to make it all week long. So go ahead, grab a fork, and dig in to soft, fluffy goodness!

    Ingredients Needed

    Who says you need a complicated recipe for a delicious breakfast? With just a few simple ingredients like brioche bread, eggs, and cinnamon, you can make the ultimate French toast! And the best part? You can customize it with all of your favorite toppings, from fresh berries to buttermilk syrup and everything in between!

    • Brioche Bread, Thickly Sliced: Brioche bread is the star of the show when it comes to making French toast. Its buttery and fluffy texture gives a perfect base for the egg mixture. You can use store-bought brioche, but I recommend making your own for the best flavor! Find my full recipe here.
    • Large Eggs: Eggs are a must-have when making French toast. They are the binding agent that holds everything together. Be sure to use large eggs for the perfect custard texture.
    • Cinnamon: Cinnamon adds warmth and depth to the French toast. It’s a classic spice that goes perfectly with the sweetness of the bread. If you’re not a fan of cinnamon, you can also substitute it with nutmeg or cardamom.
    • Heavy Whipping Cream: Heavy whipping cream adds richness and creaminess to the custard mixture. If you don’t have heavy whipping cream on hand, you can also use whole milk or half-and-half.
    • Brown Sugar: Brown sugar gives a caramel-like sweetness to the French toast. It’s the perfect complement to the buttery brioche bread.
    • Vanilla Extract: Vanilla adds a subtle sweetness to the French toast. It’s a must-have ingredient that enhances the overall flavor of the dish. Try making your own blend using my recipe here!
    • Butter: Butter is the perfect fat to use when cooking French toast. It adds a rich, buttery flavor to the dish and helps prevent sticking.

    How to Make the Best Brioche French Toast

    Looking for a breakfast that’s easy to make and guaranteed to make your morning better? Brioche French toast is the answer! With just a few simple ingredients and a hot skillet, you can whip up a breakfast that’s sweet, buttery, and super delicious. So start your day off right and treat yourself to a slice (or two) of this delicious dish! Let’s get started.

    1. Slice Bread: Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.
    2. Prepare Egg Mixture: In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.
    3. Coat: Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.
    4. Heat Skillet: Heat up a large skillet on your stove over medium high heat and then melt some butter into the pan, about 2 tablespoons.
    5. Cook: Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.
    6. Serve: Once the french toast is all cooked, serve fresh with your favorite toppings!
    Collage of egg mixture being prepared and bread being dipped in it.

    Ways to Perfect Your Brioche French Toast

    Follow these simple tips and your brioche French toast will be nothing short of perfection! Thick slices of bread, a flavorful custard mixture, and a perfectly golden brown exterior are just a few steps away!

    • Use Thick Slices: Cut your brioche bread into thick slices to ensure that it absorbs the custard mixture without falling apart.
    • Let Flavors Meld: Let your custard mixture rest for a few minutes before dipping the bread to allow the ingredients to meld together for a more flavorful French toast.
    • Cook Over Medium Heat: Use a non-stick skillet and heat it up on medium heat. Add butter to the skillet and let it melt before adding the soaked bread. One of the most common mistakes I see is that people cook their French toast on too hot of a pan, and the outsides end up burning.
    • Cook in Batches: Don’t overcrowd the skillet – cook your brioche French toast in batches for the best results.
    • Keep Warm: Keep the cooked French toast warm in a 200°F oven while you cook the rest of the batches.
    • Add Your Favorite Toppings: Don’t forget the toppings! Maple syrup, whipped cream, fresh berries, and powdered sugar are all delicious options to customize your brioche French toast with.

    Syrup being poured over French toast.

    Storing Leftovers / Making Ahead

    I suggest making this dish to eat fresh, but you can also store the leftovers in the fridge in an airtight container for about 5 days.

    Brioche French toast is also great for making ahead! You can prepare the french toast the night before, leaving the bread and eggs to soak in the fridge covered and cook it fresh in the morning. Not only does it make mornings less chaotic, but makes the French toast more flavorful!

    Two slices of brioche French toast, one has a bite taken out of it.

    More Breakfast Favorites

    Start your day off right with a few of my other favorite breakfast recipes. They’re all so hearty and delicious! They are super easy to make too, which makes them perfect for busy mornings. I know they’ll quickly become a staple at your house!

    Print

    Brioche French Toast

    Move over regular French toast, there's a new brunch boss in town and it's made with brioche bread! With its buttery richness and pillowy texture, it's like biting into a cloud of happiness. Trust me, once you've had brioche French toast, there's no going back to the basic stuff. It’s breakfast, elevated!
    Course Breakfast
    Cuisine American
    Keyword brioche french toast, brioche french toast recipe
    Prep Time 45 minutes
    Cook Time 15 minutes
    Total Time 1 hour
    Servings 6 people
    Calories 251kcal
    Author Alyssa Rivers

    Ingredients

    • 1 loaf brioche bread thickly sliced
    • 5 large eggs
    • 2 teaspoons cinnamon
    • ¼ cup heavy whipping cream
    • 1 tablespoon brown sugar
    • 1 teaspoon vanilla
    • Butter for cooking

    Instructions

    • Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.
    • In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.
    • Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.
    • Heat up a large skillet on our stove over medium high heat and melt some butter into the pan, about 2 tablespoons.
    • Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.
    • Once the french toast is all cooked, serve fresh with your favorite toppings!

    Nutrition

    Calories: 251kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 320mg | Potassium: 146mg | Fiber: 3g | Sugar: 6g | Vitamin A: 347IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 3mg
  • Korean Strawberry Milk

    Korean Strawberry Milk

    Homemade Korean strawberry milk is a sweet and fruity treat that is sure to satisfy your taste buds. The blend of fresh strawberries and creamy milk creates a perfectly balanced flavor that is both indulgent and refreshing. Sipping on a glass of this cute and tasty beverage brings the café culture of Seoul straight to your kitchen!

    With the temperatures rising slowly but surely, it’s time to break out all of the refreshing drink recipes! Some of my favorites are Brazilian lemonade, a mango lassi, or a mint julep! Check out my full list of beverages here for more ideas.

    2 glasses of strawberry milk served on a wooden board.

    Homemade Korean Strawberry Milk

    My younger sister went to university in Korea, and one of the things she would always talk about was how amazing the cafes there were. She would send us pictures of all of the cute drinks, cakes, and pastries. The presentation was always beautiful! In Korea, cafe culture is huge. There’s even a name for it! “Hu-sik” is a term used for dessert, snacks, (or in this case drinks) that you have after dinner. It usually means going out for coffee and socializing with friends. Coffee and tea are both popular choices, but flavored milk is a unique offering in Korean cafes. It’s so delicious, you’re going to love it!

    Some of the popular flavors of milk drinks you’ll see are banana, melon, and strawberry. Don’t knock it ‘til you try it! To start off your new obsession, today’s recipe is for delicious strawberry milk. It’s super creamy, refreshing, and filled with chunks of juicy strawberry. The fresh strawberry flavor is out of this world! Plus, it’s beyond easy to make. You’ll have to try it out with all of your favorite fruits.

    Ingredients Needed

    This is everything I used to make this Korean strawberry milk! I wanted my drink to be creamy but still refreshing and filled with fruity flavor. Feel free to adjust yours to taste! If you’re looking for exact measurements, they can all be found in the recipe card below.

    • Strawberries: The star of the show! You will want these to be hulled and chopped. Some of them will be made into a puree while others will be left in chunks to give the drink delicious texture.
    • Granulated Sugar: To make the drink nice and sweet. You could also use simple syrup, maple syrup, honey, or agave. If you’re looking to cut down your sugar intake, you can also use Stevia or monkfruit sweetener.
    • Lemon Juice: Just a splash to brighten up the overall flavor of the Korean strawberry milk.
    • Vanilla Extract: Adds a warm, sweet flavor to the drink. I recommend using pure vanilla extract or making your own blend for best results.
    • Milk: I used 2% milk, but this recipe is super easy to make dairy-free. Feel free to use your favorite nut milk here! Check out my tips section below for more ideas.
    • Additional Chopped Strawberries: (Optional) for garnish if desired. After all, the presentation is a huge component in making Korean-inspired drinks!

    How to Make Korean Strawberry Milk

    It’s so easy! Basically, what we’re going to do is make a strawberry puree, and then combine that with the rest of our ingredients to create the most creamy and delicious drink ever!

    1. Add Ingredients to Pot: Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot.
    2. Cook and Stir: Cook strawberry mixture over medium-low heat for about 15-20 minutes. Stir frequently until the berries release their juices and the sauce starts to thicken.
    3. Cool: Remove from heat and allow the strawberry jam to cool on the counter or in the refrigerator. The sauce will continue to thicken as it cools.
    4. Add to Glass: To assemble the strawberry milk, add ¼ cup of strawberry sauce to a tall glass. I like to smear the sauce around the inside of the glass to make it pretty! Add additional diced strawberries at this time if you would like.
    5. Pour in Milk: Pour milk into the glass stirring to incorporate the sauce throughout the milk and enjoy!
    Collage of strawberries being made into puree.

    Tips and Variations

    Korean strawberry milk is so easy to customize. You can easily make it vegan and also switch up the flavors to personal preference! No matter how you prepare it, I know you will love this refreshing Korean drink as much as I do!

    • Dairy-Free Milk Alternatives: Korean strawberry milk is so easy to make vegan! My favorite milk is light coconut milk because it adds refreshing coconut flavor. (Pink drink, anyone?) Full-fat coconut milk doesn’t blend as well but it’s very creamy! Just know that most non-dairy milk alternatives are more watery so the result of your drink will be different. You’ll have to test out different milks to see what your favorite is! Try: almond milk (unsweetened or vanilla), soy milk (great for creaminess!) cashew milk or almond milk, oat milk, or rice milk!
    • Adding Other Flavors: Hybrid drinks are super popular in Korea. One popular combo is strawberry milk that has been layered with matcha green tea. Not only is it beautiful with the green and pink colors, but it tastes amazing! It’s earthy, creamy, and sweet!
    • The Best Straws to Use: In Korea, these types of drinks are served with big straws similar to what you’d get with bubble tea. This way, you get delicious chunks of strawberry in each sip!
    • Toppings: Try adding in tapioca pearls to make strawberry boba, or popping pearls for an extra burst of juicy flavor! You can typically find these online or at your local Asian market. A scoop of vanilla ice cream or whipped cream is great too if you want something sweeter!

    Adding chopped strawberries to a glass cup.

    Storing Leftovers

    Korean strawberry milk is best served fresh, but you can also keep it in an airtight bottle or jar in the fridge for a few days after it’s made.

    • In the Refrigerator: Store in an airtight bottle or jar for up to 3 days. The ingredients may settle, so give it a stir before serving it.

    Milk being poured into a glass.

    More Amazing Strawberry Recipes

    I think strawberries might be my favorite fruit. They’re just so juicy and delicious! No matter the recipe, they always take a dessert from good to great. If you’re a strawberry lover like me, you’re going to love these other sweet treats!

    Print

    Korean Strawberry Milk

    Homemade Korean strawberry milk is a sweet and fruity treat that is sure to satisfy your taste buds. The blend of fresh strawberries and creamy milk creates a perfectly balanced flavor that is both indulgent and refreshing. Sipping on a glass of this cute and tasty beverage brings the café culture of Seoul straight to your kitchen!
    Course Beverage
    Cuisine Korean
    Keyword Korean strawberry milk, korean strawberry milk recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 8
    Calories 288kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound strawberries, hulled and chopped
    • 1/3 cup granulated sugar
    • 2 teaspoons lemon juice
    • 1/2 teaspoon vanilla extract
    • 1 gallon 2 % milk, or nut milk of choice
    • additional chopped strawberries for garnish if desired

    Instructions

    • Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot.
    • Cook over medium-low heat for about 15-20 minutes. Stir frequently until the berries release their juices and the sauce starts to thicken.
    • Remove from heat and allow the sauce to cool on the counter or in the refrigerator. The sauce will continue to thicken as it cools.
    • To assemble the strawberry milk, add ¼ cup of strawberry sauce to a tall glass. I like to smear the sauce around the inside of the glass to make it pretty! Add additional diced strawberries at this time if you would like.
    • Pour milk into the glass stirring to incorporate the sauce throughout the milk and enjoy!

    Nutrition

    Serving: 2cups | Calories: 288kcal | Carbohydrates: 35g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 223mg | Potassium: 751mg | Fiber: 1g | Sugar: 35g | Vitamin A: 490IU | Vitamin C: 35mg | Calcium: 577mg | Iron: 0.3mg
  • Carrot Bundt Cake

    Carrot Bundt Cake

    Carrot bundt cake is a beautiful combination of moist and sweet carrot cake, topped with divine cream cheese frosting and chopped walnuts. It’s full of warm spices and bright flavors that blend together for the perfect festive dessert.

    I absolutely love the flavors of carrot cake. It’s always been one of my favorite desserts. This carrot bundt cake does not disappoint, it’s absolutely incredible! I’m a frosting girl myself, so I love a thick layer of cream cheese frosting on top. Once you try this carrot cake recipe, you’ve got to try this Carrot Cake Cheesecake, this Carrot Cake Quick Bread, and these fantastic Carrot Cake Cookies.

    Carrot bundt cake with cream cheese frosting.

    Carrot Cake Bundt Cake

    carrot cake, cream cheese frosting

    Why make a carrot bundt cake? Well for starters, it’s a beautiful cake that is easy to slice into the perfect pieces. It’s great for dinner parties and sharing with friends. You don’t have to be a great cake decorator to make this carrot cake with cream cheese frosting a true centerpiece. Depending on what bundt pan you have, you can make so many different designs. You could choose to make a cream cheese glaze instead for a more elegant look.

    You don’t have to only use your bundt pan for pound cakes! There are so many cakes that taste amazing in a bundt pan, but I actually make my carrot cake in it about half of the time. You don’t have to worry about clean edges, frosting the entire thing, and decorations. The cake comes out looking beautiful, and it’s the perfect dessert to serve at Easter!

    Ingredients

    Don’t be intimidated by the list of ingredients on this carrot bundt cake. There are a lot of spices, and that’s why the list gets a little long. You will need to grate a few carrots, so I recommend using your food processor with the grater attachment to make things really fast. This is by far one of the best carrot cake recipes you will ever try!

    Carrot Cake Ingredients

    • All-Purpose Flour: This is the easiest to work with.
    • Baking Powder: This helps the carrot bundt cake rise.
    • Baking Soda: Helps the cake get fluffy.
    • Egg: I always use large grade A eggs in my recipes.
    • Vegetable Oil: You could also use olive oil, or your favorite oil for this recipe. Carrot and coconut go great together, so you could even use coconut oil.
    • Granulated Sugar: To sweeten the cake.
    • Brown Sugar: Adds a depth of sweet flavor from the molasses.
    • Vanilla Extract: I always add vanilla extract to my cakes to help bring out all of the other flavors.
    • Carrots: You need 2 ½ cups of shredded carrots.
    • Walnuts: You can use crushed pecans instead.

    Spices and Seasonings

    • Salt: To enhance all of the flavors in the carrot bundt cake.
    • Cinnamon: Such a warm spice, perfect in this cake.
    • Nutmeg: Nutmeg is warm and nutty.
    • Allspice: Allspice tastes like cloves, nutmeg, and cinnamon combined.
    • Ginger: Ginger has a little bit of heat that pairs perfectly with these other spices.
    • Cloves: This is a very flavorful spice that is sweet and warm at the same time.

    Frosting

    • Cream Cheese: The key ingredient of course! It’s tangy and the perfect contrast to the warm spices.
    • Heavy Whipping Cream: This is what makes the frosting so smooth and light.
    • Vanilla Extract: I like to add a little extract to enhance all the flavors.
    • Salt: To bring out all the other flavors.
    • Powdered Sugar: This sweetens the frosting while keeping it silky smooth. It’s perfect on top of the carrot bundt cake.
    Process photos showing how to mix the batter and the frosting.

    Carrot Bundt Cake Recipe

    Yes, carrot bundt cake has a lot of ingredients, but it’s actually a really simple cake to make! In just a few steps, your cake is in the oven. I love making this cake in fall and spring, I just think the warm spices go perfect with slightly chilly weather. You are going to love baking this cake for friends and family!

    1. Prep: Preheat your oven to 350 degrees Fahrenheit, prepare a bundt cake pan by spraying it liberally with baking spray. Grate your carrots and measure them out, setting them aside.
    2. Mix Dry Ingredients: In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
    3. Mix Wet: In a separate large bowl beat together your eggs, vegetable oil, granulated sugar, brown sugar, and vanilla, add in your carrots and mix.
    4. Add Dry to Wet: Add the dry ingredients to the wet ingredients about ½ cup at a time until it all comes together. Once your batter is mixed, then add in the chopped walnuts and mix to incorporate.
    5. Bake: Pour your batter into your prepared bundt pan and bake for 45-50 minutes. A toothpick inserted should come out clean. Allow the cake to cool for at least 20 minutes before gently removing it from the bundt pan.
    6. Make Frosting: In a medium bowl, using a hand mixer, whip your cream cheese until it is smooth. Then add in your whipping cream, vanilla, salt, and powdered sugar. Whisk until it all comes together smoothly.
    7. Frost Cake and Garnish: Once your cake has cooled to room temperature, frost it with your cream cheese frosting. Optional: then garnish with more chopped walnuts and a sprinkle of cinnamon or nutmeg.
    A slice of carrot bundt cake being lifted up by a spatula.

    Tips for Making Carrot Bundt Cake

    I always love hearing everyone’s tips that they’ve gathered over the years of baking. Here are a few tips for making this carrot bundt cake that will make this recipe even better!

    • Add Raisins: Lots of you probably enjoy raisins in your carrot cake! My kids absolutely hate raisins, so I rarely add them in anything. If you want to add raisins, I recommend adding about ½ cup of golden raisins when you add the carrots.
    • Cream Cheese Glaze: If you just want a simple glaze on top, I recommend making a cream cheese glaze. You can use about a half stick of cream cheese and 2 tablespoons of butter and whip that together until smooth. Then begin adding milk and sugar until you get the consistency you like. It should be runnier than a frosting but thick enough to stick to the top of the cake.
    • Preparing the Bundt Pan: The worst thing that can happen to this cake is it sticking to the inside of the bundt pan. Make sure that you generously spray it with pan spray. Get all those nooks and crannies!

    A piece of carrot bundt cake on a plate with a fork taking a scoop out.

    Storing Leftovers

    This carrot bundt cake makes 12 servings, so you may have some leftovers. It is a great cake to store in the freezer, because it tastes just as good once you pull it out! I recommend making the frosting fresh, but you can also freeze the frosting as well.

    • In the Refrigerator: You can store leftovers in an airtight container in the refrigerator for up to 7 days.
    • In the Freezer: Freeze your cake in an airtight container for up to 3 months.

    More Cake Recipes

    There are so many great cake recipes out there to try. I love making new cake recipes because the combinations are almost endless. Here are a few of my favorite recipes that I’ve developed over the years that I think you’ll enjoy.

    Print

    Carrot Bundt Cake

    Carrot bundt cake is a beautiful combination of moist and sweet carrot cake, topped with divine cream cheese frosting and chopped walnuts. It's full of warm spices and bright flavors that blend together for the perfect festive dessert.
    Course Cake, Dessert
    Cuisine American
    Keyword cake recipes, carrot bundt cake, carrot cake
    Prep Time 45 minutes
    Cook Time 50 minutes
    Total Time 1 hour 35 minutes
    Servings 12 people
    Calories 556kcal
    Author Alyssa Rivers

    Ingredients

    Cake

    • 2 ¼ cups all purpose flour
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon allspice
    • ¼ teaspoon ginger
    • ¼ teaspoon cloves
    • 4 large eggs
    • 1 cup vegetable oil
    • 1 cup granulated sugar
    • 1 cup brown sugar packed
    • 2 teaspoons vanilla extract
    • 2 ½ cups shredded carrots
    • 1 cup walnuts chopped

    Cream Cheese Frosting

    • 8 ounces cream cheese softened
    • ½ cup heavy whipping cream
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 3 ½ cups powdered sugar

    Instructions

    Cake

    • Preheat your oven to 350 degrees fahrenheit, prepare a bundt cake pan by spraying it liberally with baking spray. Grate your carrots and measure them out, setting them aside.
    • In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
    • In a separate large bowl beat together your eggs, vegetable oil, granulated sugar, brown sugar, and vanilla, add in your carrots and mix.
    • Add the dry ingredients to the wet ingredients about ½ cup at a time until it all comes together. Once your batter is mixed, add in the chopped walnuts and mix to incorporate.
    • Pour your batter into your prepared bundt pan and bake for 45-50 minutes. A toothpick inserted should come out clean. Allow the cake to cool for at least 20 minutes before gently removing it from the bundt pan.
    • In a medium bowl, using a hand mixer, whip your cream cheese until it is smooth. Add in your whipping cream, vanilla, salt, and powdered sugar. Whisk until it all comes together smoothly.
    • Once your cake has cooled to room temperature, frost it with your cream cheese frosting. Optional: garnish with more chopped walnuts and a sprinkle of cinnamon or nutmeg.

    Nutrition

    Calories: 556kcal | Carbohydrates: 94g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 488mg | Potassium: 290mg | Fiber: 2g | Sugar: 71g | Vitamin A: 4938IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg
  • Marshmallow Fluff

    Marshmallow Fluff

    Life is short, make some marshmallow fluff! It’s like a cloud made of sugar and is the ultimate sweet treat. It works as a great topping, cake filling and fruit dip, but is also perfect for eating straight from the jar. I won’t tell!

    Marshmallow fluff works for so many different desserts. You’re going to love having it on hand! Try it out in cookies and cream fudge, ooey gooey s’mores bars, or homemade snickers bars!

    Closeup of a jar filled with marshmallow fluff

    Homemade Marshmallow Fluff

    Are you a fan of marshmallow fluff but tired of buying it from the store? Well, it’s time to take matters into your own hands and make it at home! Making homemade marshmallow fluff is easier than you might think, and the best part is that you can customize it to your liking. All you need is some sugar, egg whites, cream of tartar, and a little bit of patience. Whip everything together in a bowl until it’s fluffy and delicious, and you’re good to go! You can spread it on toast, use it as a frosting for cakes or cupcakes, or even dip your fruit in it for a sweet (and healthy-ish) treat.

    Once you make your own marshmallow fluff, you’ll never go back to the store-bought stuff again! Homemade tastes so much better. It’s so easy to make that you’ll want to put it on everything. Need a quick and easy dessert? Make a s’more with graham crackers, chocolate, and your homemade fluff. (Or these amazing s’mores bars!) Want to impress your friends with your culinary skills? Make a batch of cupcakes and pipe the fluff on top for a fluffy, sweet topping. The possibilities are endless when it comes to homemade marshmallow fluff, so get creative and have fun with it! When it comes to desserts, it’s the ultimate pantry staple.

    Ingredients Needed

    The ingredients for marshmallow fluff are super simple. You also probably have them all on hand! Whenever a recipe calls for marshmallow fluff and you don’t have any, it’s so easy to make this instead! If you are looking for exact measurements, they can be found below in the recipe card.

    • Water: This little bit of H2O is essential to help dissolve the sugar and corn syrup and create the base of our marshmallow fluff.
    • Granulated Sugar: Sugar makes everything better, including marshmallow fluff! It’s what gives the fluff its signature sweetness. If you’re looking for a healthier alternative, you can try using honey or maple syrup instead. You can also use stevia to make sugar-free marshmallow fluff!
    • Corn Syrup: The glue that holds the marshmallow fluff together! It also gives it a sticky, gooey texture.
    • Egg Whites: Egg whites are the secret to giving marshmallow fluff that light and fluffy texture. They act as a stabilizer and help the fluff hold its shape.
    • Cream of Tartar: Cream of tartar is another stabilizer that helps our marshmallow fluff hold its shape. It also helps the egg whites whip up faster and taller.
    • Vanilla Extract: Vanilla extract adds a delicious flavor to marshmallow fluff. It’s the finishing touch that makes the fluff taste so good! Try using pure vanilla extract or make your own blend for the best flavor possible! If you don’t have any vanilla extract, you can try using almond extract or any other flavoring you like.

    How to Make Homemade Marshmallow Fluff

    Making homemade marshmallow fluff is a breeze – it’s so easy, you’ll wonder why you ever bought it from the store! Just whip up some egg whites, sugar, a few other ingredients, and then you’ve got yourself a batch of airy, delicious marshmallow fluff! It’s perfect for spreading, dipping, or just eating straight from the bowl. Let’s get started!

    1. Sugar Mixture: Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.
    2. Clean Bowl: Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate any grease.
    3. Whisk: Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.
    4. Remove From Heat: Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.
    5. Combine: Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.
    6. Add Vanilla: Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.
    4-photo collage of ingredients being mixed together.

    Tips and Tricks

    Incorporate these simple tips into your next batch, and you’ll be making marshmallow fluff like a pro! It’s so good, you’re going to want to eat it straight from the jar.

    • Whip It: The key to perfect marshmallow fluff is to whip the egg whites and other ingredients until they’re super fluffy and light. Make sure to reach stiff peaks! Don’t be afraid to whip it for a few extra minutes – it’s worth it!
    • Use a Candy Thermometer: When you’re heating up the sugar and corn syrup, make sure you don’t overheat it. If it gets too hot, it can affect the texture of the fluff. Use a candy thermometer to make sure it reaches the right temperature.
    • Egg White Mixture: When you’re whipping the egg whites, make sure you’re doing it at a low speed to start. Once they start to froth up, you can increase the speed. Don’t rush it – it takes a little time to get that perfect marshmallow fluff texture.
    • Switch Up the Flavor: Don’t be afraid to get creative with your marshmallow fluff! Add some food coloring for a fun twist, or mix in some chocolate, white chocolate, or peanut butter for a delicious flavor. The possibilities are endless!

    Marshmallow fluff on a whisk attachment.

    How Long Does Homemade Marshmallow Fluff Last?

    Good news! This marshmallow fluff has a nice, long shelf life. Just be sure to store it in a cool, dark place.

    • At Room Temperature: Store for up to 2 weeks in an airtight container or jar.

    Front view of homemade marshmallow fluff in a glass jar.

    More Delicious Marshmallow Recipes

    I love marshmallows in every form! They’re just so sweet and creamy and add the best touch to any dessert. To satisfy your sweet tooth, here are a few more recipes to add to the dessert lineup. You’ll love them!

    Print

    Marshmallow Fluff

    Life is short, make some marshmallow fluff! It’s like a cloud made of sugar and is the ultimate sweet treat. It works as a great topping, cake filling and fruit dip, but is also perfect for eating straight from the jar. I won’t tell!
    Course Dessert, pantry staple
    Cuisine American
    Keyword homemade marshmallow fluff, marshmallow fluff, marshmallow fluff recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 4 cups
    Calories 342kcal
    Author Alyssa Rivers

    Ingredients

    • ⅓ cup water
    • ¾ cup granulated sugar
    • ¾ cup corn syrup
    • 3 egg whites
    • ¼ teaspoon cream of tartar
    • 1 ½ teaspoons vanilla extract

    Instructions

    • Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.
    • Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate any grease.
    • Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.
    • Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.
    • Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.
    • Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.

    Nutrition

    Calories: 342kcal | Carbohydrates: 87g | Protein: 2g | Fat: 0.3g | Sodium: 79mg | Potassium: 71mg | Sugar: 87g | Calcium: 11mg | Iron: 0.05mg
  • Clothespin Cookies

    Clothespin Cookies

    These clothespin cookies (also known as cream horns) are like little bites of heaven, filled with creamy goodness that’ll make you forget all your problems – at least until you run out of them. They only take 30 minutes to prepare and are just the soft, creamy pastry you need in your life!

    If homemade pastries with a delicious filling are your jam, you’re going to love these clothespin cookies! Then you’ll have to try making homemade eclairs or cannolis!

    Multiple clothespin cookies stacked on top of each other on a cooling rack.

    What are Clothespin Cookies?

    Clothespin cookies, also known as cream horns, are a whimsical pastry that look just like their namesake: a tiny clothespin! These adorable treats are made from flaky, buttery pastry dough wrapped around a sweet, creamy filling. They’re typically dusted with a light sprinkle of powdered sugar, adding just the right touch of sweetness to this already delightful treat!

    But let’s talk about the taste! Each bite is filled with the buttery, flaky goodness of the pastry dough. And then there’s the filling – oh, the filling! Drool. I made these clothespin cookies with a vanilla filling, but you can switch up the flavor however you’d like! Whatever the flavor, these cookies are always creamy, sweet, and utterly delicious. They’re perfect for dessert or as a sweet snack to enjoy throughout the day. However you choose to enjoy them, I know you will love them as much as I do!

    Ingredients Needed

    The best thing about this recipe is that it uses so many simple ingredients! You may be able to make them with things you have in your pantry right now. Check out the recipe card below for exact measurements!

    • Unsalted Butter: This is the backbone of the cookie dough. The chilled butter is cut into small pieces and then blended with the other ingredients to create a crumbly, buttery dough. As the dough bakes, the butter melts and creates a flaky texture that is the perfect base for the sweet filling!
    • Granulated Sugar: Adds sweetness to the dough and also helps it brown in the oven.
    • Egg Yolk: Gives the dough richness and moisture.
    • Flour: To give the shells structure. Regular all-purpose flour works just fine!
    • Salt: Just a pinch to keep your dough from tasting bland.
    • Water: Adjusts the consistency of the dough.

    Filling

    • Granulated Sugar: To make the filling nice and sweet!
    • Flour: Gives the clothespin cookie filling a little bit of structure so it’s easier to pipe into the shells.
    • Milk: Makes the filling smooth!
    • Unsalted Butter: I used room temperature butter so it mixes together with the other ingredients easily.
    • Vanilla Extract: Adds a sweet, floral flavor to the filling.
    • Salt: Helps to make the filling extra flavorful!

    I know it may look like a lot of instructions, but these cream horn cookies are so easy to make! Keep in mind that the shells need a couple hours to chill, so these cookies aren’t the best to make last minute. But trust the process, it’s so worth it!

    Cookies

    1. Combine Ingredients: Add the butter, sugar, egg yolk, flour and salt to a food processor. Pulse together. Add the water and pulse until the dough comes together into a ball.
    2. Transfer to Floured Surface: Remove to a floured surface and press together until only lightly tacky, not sticky. Cut into two and wrap both halves in plastic wrap.
    3. Chill: Chill in the fridge for 1-2 hours.
    4. Preheat Oven, Prep Cookies: Once the dough is nearly done chilling, preheat the oven to 375 degrees Fahrenheit. Wrap the clothespins in small sheets of foil.
    5. Roll Out Dough: Using one half at a time, roll out the dough on a lightly floured surface. Roll it into a rectangle that is about 12×8 inches. Trim the edges with a sharp knife to make them straight. Cut: Cut into 6 1-inch strips.
    6. Shape: Wrap each strip of dough around a prepared clothespin, ensuring the dough overlaps about ¼ inch. Place on a parchment lined baking sheet with the ends of the strip of dough facing down. Repeat with the second half of the dough.
    7. Bake: Bake for 18-20 minutes, until lightly browned.
    8. Cool: Let the cookies cool for 2-3 minutes before gently removing the clothespins. Let them cool the rest of the way on a cooling rack.

    Filling

    1. Flour Mixture: Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    2. Transfer to Bowl, Chill: Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes.
    3. Butter Mixture: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    4. Combine: Add the flour mixture to the butter one scoop at a time until it is all incorporated.
    5. Add Vanilla: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
    6. Fill Cookies: Use a piping bag fitted with a star tip to pipe the filing into the cooled clothespin cookie shells.
    A cream horn cookie shell being piped with filling.

    Tips and Tricks

    These little cream-filled cookies are a dream. They’re surprisingly easy to make and sure to impress wherever they go! To make sure your cream horn cookies turn out perfectly, here are a few more tips to keep in mind.

    • Premade Dough: To cut down on prep time, you can use premade pastry dough!
    • Chill First: Make sure to chill your dough before rolling it out to prevent it from becoming too sticky.
    • Add Egg Wash: Brush the dough with a beaten egg before baking to give it a shiny golden-brown finish.
    • Chill First: Let the baked cream horns cool completely before filling them with cream. This will help them hold their shape.
    • Toppings: Dust your clothespin cookies with powdered sugar or drizzle them with chocolate or caramel sauce for a decorative finishing touch.

    How Long Do Clothespin Cookies Last?

    Before being filled, leftover cookies may be stored in an airtight container in the fridge for up to 3 days. I recommend adding paper towels to the container to help cushion the shells so they don’t crumble.

    • Filled Cookies: Leftover filled cookies can be stored in an airtight container for about a day before getting soft.
    • Freezing Dough: Unbaked dough can be wrapped in two layers of plastic wrap and then placed in a ziplock bag and frozen for up to 3 months. Allow to thaw in the fridge overnight before rolling out.

    Front view of cream horns stacked in a pyramid.

    More Amazing Desserts to Try

    If creamy, delicate desserts are your thing, here are a few more must-try recipes! Whether you’re wanting a foolproof cheese danish recipe, eclairs, or tiramisu, here are a few recipes similar to clothespin cookies that I know you’ll love. They are the perfect way to satisfy any sweet tooth.

    Print

    Clothespin Cookies

    These clothespin cookies (also known as cream horns) are like little bites of heaven, filled with creamy goodness that'll make you forget all your problems – at least until you run out of them. They only take 30 minutes to prepare and are just the soft, creamy pastry you need in your life!
    Course Dessert
    Cuisine American
    Keyword clothespin cookie recipe, clothespin cookies, cream horns, cream horns recipe
    Prep Time 1 hour
    Cook Time 20 minutes
    Chill Time 2 hours
    Total Time 3 hours 20 minutes
    Servings 12 Cookies
    Calories 219kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup unsalted butter chilled
    • 2 teaspoons granulated sugar
    • 1 egg yolk
    • 1 ¼ cup all purpose flour
    • 1 dash salt
    • 5 tablespoons water

    Filling

    • ¾ cup granulated sugar
    • ¼ cup flour
    • 1 cup milk
    • 1 cup unsalted butter room temperature
    • 1 teaspoon vanilla extract
    • 1 dash salt

    Instructions

    Cookies

    • Add the butter, sugar, egg yolk, flour and salt to a food processor. Pulse together. Add the water and pulse until the dough comes together into a ball.
    • Remove to a floured surface and press together until only lightly tacky, not sticky. Cut into two and wrap both halves in plastic wrap.
    • Chill in the fridge for 1-2 hours.
    • Once the dough is nearly done chilling, preheat the oven to 375 degrees Fahrenheit. Wrap the clothespins in small sheets of foil.
    • Using one half at a time, roll out the dough on a lightly floured surface. Roll it into a rectangle that is about 12×8 inches. Trim the edges with a sharp knife to make them straight. Cut into 6 1-inch strips.
    • Wrap each strip of dough around a prepared clothespin, ensuring the dough overlaps about ¼ inch. Place on a parchment lined baking sheet with the ends of the strip of dough facing down. Repeat with the second half of the dough.
    • Bake for 18-20 minutes, until lightly browned.
    • Let the cookies cool for 2-3 minutes before gently removing the clothespins. Let them cool the rest of the way on a cooling rack.

    Filling

    • Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    • Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
    • Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    • Add the flour mixture to the butter one scoop at a time until it is all incorporated
    • Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
    • Use a piping bag fitted with a star tip to pipe the filing into the cooled shells.

    Nutrition

    Calories: 219kcal | Carbohydrates: 17g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 509IU | Calcium: 24mg | Iron: 1mg
  • Swiss Roll Cake

    Swiss Roll Cake

    A classic and beautiful dessert, this Swiss Roll Cake is a rich chocolate sponge filled with pillowy whipped cream and covered in a chocolate ganache. This dessert is not only stunning, it’s also incredibly tasty and every chocolate lover’s dream!

    I like to think of myself as a kind of cake connoisseur, meaning I’ve made and sampled a LOT of kinds of cake of course. From birthdays to holidays to a fun dinner, cake has a place at them all. This Swiss roll cake is going to be your new go-to cake for every occasion. A few of my other recipes that I can’t get enough of are this Easter Cake, this Eclair Cake, and this Better Than Anything Cake!

    A slice of swiss roll cake on a plate.

    Swiss Cake Roll

    This Swiss roll cake is no average chocolate cake! It’s SO light and fluffy, and incredibly moist. It has to be the perfect texture and thickness so that it can roll into that beautiful spiral without tearing or crumbling. The secret? Sour cream and whipped egg whites! If you have never had a sour cream cake (I’m in love with sour cream pound cake), you are going to fall in love with this one.

    What makes a Swiss roll cake so good? Well, for starters, it’s filled with fluffy whipped cream and topped with a silky smooth chocolate ganache. I’m already in love! The other reason to try this cake is it’s absolutely gorgeous. It’s so fun to cut into and to see the swirl of cake and filling. It’s a cake that everyone loves when they see it. You can also decorate the outside in a lot of fun ways to ramp up the wow factor! It’s similar to a jelly roll cake, so if you have ever made one you are already a pro at this!

    Ingredients

    A Swiss cake roll is easier than you may think. I have definitely watched a lot of baking shows where they had to make this cake, and I feel like they make it look harder than it is just for entertainment! So forget everything you’ve heard about this cake, it’s easier than it sounds and the ingredients are very simple. You make a sour cream chocolate sponge cake, then whipped cream, and a delicious chocolate ganache. You can find the measurements below in the recipe card.

    Cake Ingredients

    • All-Purpose Flour: This is the easiest flour to work with for this recipe.
    • Dark Cocoa Powder: Dark cocoa powder has a really deep flavor that is perfect in this cake.
    • Baking Powder: This helps to leaven the cake and keeps it light and fluffy.
    • Instant Coffee: Coffee helps to deepen the chocolate flavor, and adds a depth of flavor you can’t get without it!
    • Salt: I add salt to help balance out the sweet flavors.
    • Eggs: I always use large grade A eggs in my recipes.
    • Granulated Sugar: Your regular pantry sugar.
    • Sour Cream: If you have never added sour cream to a cake, you are going to love the flavor it adds! It actually makes the cake moister and richer, and you need a really moist cake for this recipe so it doesn’t crack or crumble.
    • Butter: Use unsalted butter. You are going to melt the butter, so you don’t have to worry about it being room temperature.
    • Vanilla Extract: It brings out all of the flavors in the cake.

    Filling

    • Heavy Whipping Cream: I like to use a high fat heavy cream for the best structure and flavor.
    • Powdered Sugar: This is to sweeten the whipped cream filling while keeping it really smooth.
    • Vanilla Extract: This is optional, but I love to add a little vanilla flavor because it brings out all of the flavors in the filling. I think it brings the whole Swiss roll cake together.

    Ganache

    • Semi Sweet Chocolate: You can use pretty much any kind of chocolate chips for a simple ganache. I prefer semi sweet since the whipped filling is really sweet. You could use dark chocolate or lighter chocolate if you choose.
    • Heavy Cream: It is important that you use heavy cream to get the right consistency and shine. It’s traditional on a Swiss roll cake.
    Process photos showing how to roll and assemble the recipe.

    Swiss Roll Cake Recipe

    I love this Swiss roll cake for so many reasons. It’s better than a layered cake if you ask me, because you get the filling in every bite! It’s not too sweet, and it’s SO moist. I can eat just one slice and feel totally satisfied. If you want tips for making this Swiss roll cake even more special, I share those below in the tip box.

    Bake Swiss Roll Cake

    1. Prep: Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Be sure to let the parchment paper have at least 1 inch overhang on all sides. Spray the parchment lightly with the non-stick baking spray.
    2. Mix Dry: In a medium bowl whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Set aside.
    3. Mix Wet and Dry: In a large bowl whisk together the egg yolks and sugar until well combined and light in color. Add in the sour cream, butter and vanilla extract and whisk until combined. Fold in the dry ingredients until just combined.
    4. Whip Egg Whites: In another bowl whip the egg whites until stiff peaks form. Fold ⅓ of the whipped egg whites into the batter until combined and then add the rest and fold until just barely combined and no white streaks remain.
    5. Bake: Spread the Swiss roll cake batter evenly into the prepared pan and bake for 10-12 minutes, until the center of the cake springs back when gently pressed on.

    Roll Cake

    1. Cool and Dust: Let the Swiss roll cake cool for just about 2 minutes. Meanwhile prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake has cooled for 2 minutes and is still pretty hot, run a knife around the edges and then very carefully and quickly turn the cake out onto the kitchen towel. Carefully and slowly peel back the parchment paper from the cake, making sure not to tear the cake at all. Dust the cake with more powdered sugar.
    2. Roll Cake: Starting from the short end, use the towel to roll the warm cake snuggly so the towel is being rolled up inside it. Place the towel with the cake’s seam side down and let it cool completely, about an hour.
    3. Unroll: Gently unroll the cake from the kitchen towel. Make sure none of the cake sticks to the towel as it’s unrolled.

    Whiped Cream Filling

    1. Whip Cream: Whip the cream, powdered sugar, and vanilla together until medium stiff peaks form.
    2. Add Cream to Cake: Spread the cream over the cake, leaving about ½ inch border along one short end free of cream.
    3. Roll Cake: Gently roll the cake up, carefully pulling the towel off the outside of it as it is rolled up.
    4. Wrap in Plastic Wrap: Carefully wrap the Swiss roll cake with plastic wrap and chill for 2-3 hours, or overnight.
    5. Unwrap: When ready to serve, unwrap the cake and place on a cooling rack with parchment or wax paper underneath.
    6. Add Ganache to Top: Prepare the ganache and pour over the top of the cake. Let the ganache set before carefully transferring the cake from the rack to the serving plate.

    Make Ganache

    1. Make Ganache: Place the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth. Add ganache to top of Swiss roll cake.
    An overhead view of the swiss roll pieces on a cutting board.

    Tips for Making Swiss Roll Cake

    This Swiss roll cake is stunning on its own, but I love to take recipes and change them up all the time. You can add extra flavors and designs to make this cake new every time.

    • About the Pan: You will need a 17inch x12inch pan for this recipe. That is just your standard large cookie sheet, so hopefully you already have one. I don’t like to use the jelly roll pan because it’s just slightly larger than this pan and you won’t really use it for anything else!
    • Flavor the Whipped Cream: One way to add more fun to this recipe is by flavoring the whipped cream. You can add any zest or juice. You could add pieces of fruit or pretty much any extract you want. I love orange and chocolate together, so sometimes I add some orange juice and zest to the whipped cream. I also love using freeze-dried fruit powders to add flavor and color without adding extra liquid.
    • Add a Jam: This is another great way to add extra flavor. I personally love apricot jam, homemade strawberry jam, and peach jam. You can spread the jam on the cake before adding the whipped cream.
    • Decorate the Outside: You can use stencils and dust powdered sugar in designs on the outside. I love using things like edible paint and flowers. You can also make the outside look like a log for a Yule log cake effect. There are so many ways to make this cake stand out!

    A close up on the Swiss roll cake.

    Storing Leftovers

    This Swiss roll cake is so simple to store! Because it is covered in a ganache, it doesn’t dry out as quickly as your average cake with layers. Once you pour the ganache over the top, you will want as little touching the outside as possible or it will pull the ganache off.

    • In the Refrigerator: If you cut into your cake, make sure to press plastic wrap on the ends so that piece doesn’t dry out. You can also cut the entire log into slices and put a piece of wax paper on either side and stack them on their sides. Store in the refrigerator for up to 4 days.

    A piece of cake on the plate with a bite taken out of it.

    More Cake Recipes

    Being able to bake a cake is a really great skill to have in the kitchen. You can save a lot of money by baking a simple cake with a beautiful design, and it’s a lot of fun! Learning to pipe frosting and make different toppings are always something I try to teach my kids. It’s relaxing and so delicious! Here are a few cake recipes that you can practice decorating that also taste incredible!

    Print

    Swiss Roll Cake

    A classic and beautiful dessert, this Swiss Roll Cake is a rich chocolate sponge filled with pillowy whipped cream and covered in a chocolate ganache. This dessert is not only stunning, it's also incredibly tasty and every chocolate lover's dream!
    Course Cake, Dessert
    Cuisine American
    Keyword cake recipe, jelly roll cake, Swiss roll cake, yule log cake
    Prep Time 30 minutes
    Cook Time 15 minutes
    Cooling Time 1 hour
    Total Time 1 hour 45 minutes
    Servings 8 People
    Calories 543kcal
    Author Alyssa Rivers

    Ingredients

    Cake

    • ¾ Cup All-Purpose Flour
    • 1/3 Cup Dark Cocoa Powder
    • 1 tsp baking powder
    • 1 teaspoon instant coffee
    • ½ tsp salt
    • 4 large eggs divided
    • ¾ cup granulated sugar
    • 5 tablespoons sour cream
    • ¼ cup unsalted butter melted
    • 1 teaspoon vanilla extract

    Filling

    • 1 ⅓ cup heavy whipping cream chilled
    • 3 tablespoons powdered sugar
    • ½ teaspoon vanilla extract

    Ganache

    • 6 ounces semi sweet chocolate
    • 1/2 cup heavy cream

    Instructions

    Cake

    • Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Be sure to let the parchment paper have at least 1 inch overhang on all sides. Spray the parchment lightly with the non-stick baking spray.
    • In a medium bowl whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Set aside.
    • In a large bowl whisk together the egg yolks and sugar until well combined and light in color. Add in the sour cream, butter and vanilla extract and whisk until combined. Fold in the dry ingredients until just combined.
    • In another bowl whip the egg whites until stiff peaks form. Fold ⅓ of the whipped egg whites into the batter until combined and then add the rest and fold until just barely combined and no white streaks remain.
    • Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, until the center of the cake springs back when gently pressed on.
    • Let the cake cool for just about 2 minutes. Meanwhile prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake has cooled for 2 minutes and is still pretty hot, run a knife around the edges and then very carefully and quickly turn the cake out onto the kitchen towel. Carefully and slowly peel back the parchment paper from the cake, making sure not to tear the cake at all. Dust the cake with more powdered sugar.
    • Starting from the short end, use the towel to roll the warm cake snuggly so the towel is being rolls up inside it. Place the towel with the cake’s seam side down and let it cool completely, about an hour.
    • Gently unroll the cake from the kitchen towel. Make sure none of the cake sticks to the towel as it’s unrolled.

    Filling

    • Whip the cream, powdered sugar, and vanilla together until medium stiff peaks form.
    • Spread the cream over the cake, leaving about ½ inch border along one short end free of cream.
    • Gently roll the cake up, carefully pulling the towel off the outside of it as it is rolled up.
    • Carefully wrap the cake with plastic wrap and chill for 2-3 hours, or overnight.
    • When ready to serve, unwrap the cake and place on a cooling rack with parchment or wax paper underneath.
    • Prepare the ganache and pour over the top of the cake. Let the ganache set before carefully transferring the cake from the rack to the serving plate.

    Ganache

    • Place the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth.

    Nutrition

    Calories: 543kcal | Carbohydrates: 46g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 164mg | Sodium: 198mg | Potassium: 337mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1155IU | Vitamin C: 0.4mg | Calcium: 99mg | Iron: 3mg
  • Ermine Frosting

    Ermine Frosting

    Ermine frosting, sometimes called roux frosting or flour frosting, is made by cooking flour, sugar, and milk. Never heard of it? I hadn’t either, but it’s actually a super light and fluffy frosting (that does NOT taste floury at all) that reminds me of sweet whipped cream. You are going to love this unique frosting!

    Ok, frosting made with flour?! I know, it doesn’t sound as good as it tastes, because this frosting is 100% delicious! You can’t taste the flour at all, and it’s so light and airy you would think it was whipped cream or had egg whites in it. It’s definitely my new favorite frosting!

    Ermine frosting in a little bowl with a piping bag next to it.

    What is Ermine Frosting?

    Did you know that ermine frosting is the traditional frosting that goes on top of red velvet cake? I know right, mind blown! I thought red velvet cake ALWAYS had cream cheese frosting, but that’s not the case. So what is ermine frosting? Well, get ready to be surprised. Ermine frosting is actually a boiled milk frosting, with flour. You cook flour, sugar, and milk together to make a paste. Then you whip that paste until it looks like whipped cream. Pretty bizarre right? Well, what’s even crazier is how delicious this frosting is!

    I was NOT expecting to like this frosting, instead, I’m in love with it. First of all, it almost seems like magic when it whips into this light and fluffy frosting that reminds me of the center of an angel cream donut. It’s so silky smooth, and you add a little vanilla flavoring to give it more depth. You could also turn it into a chocolate frosting by adding cocoa powder. It is the perfect alternative to a swiss meringue buttercream if you don’t want to go through a lot of eggs. Use this in place of your buttercream frosting recipe on your next cake and watch how everyone falls in love with this frosting!

    Ingredients

    Ok, get ready for ingredients that you aren’t used to seeing in frosting! This ermine frosting uses granulated sugar and yep, flour. Keep things simple and just use all-purpose flour, it seems to work best. You can find the measurements below in the recipe card.

    • Granulated Sugar: Because you are cooking the sugar, you can use regular granulated sugar and still end up with a silky smooth frosting.
    • All-Purpose Flour: This is the easiest to work with.
    • Milk: I like to use whole milk, but any kind should work.
    • Butter: Use unsalted, and leave it out at room temperature to soften. You will whip it up in the mixer first.
    • Vanilla Extract: This adds extra depth of flavor.
    • Salt: Just a dash to help balance out the sweetness.
    Process photos showing how to make the sweet roux and paste, then whip it up.

    Ermine Frosting Recipe

    This is where the magic happens. Now that you know a little bit more about ermine frosting, here is how to make it! It’s actually a simple process. I enjoyed making this frosting a lot.

    1. Cook Ingredients: Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    2. Chill: Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
    3. Whip Butter: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    4. Add Flour Mixture: Add the flour mixture to the butter one scoop at a time until it is all incorporated
    5. Whip Until Fluffy: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

    Tips for Making Ermine Frosting

    I love frosting! That’s one reason I had to try this ermine frosting. It sounded different, and it is. It’s not hard, in fact it’s easier than meringue in my opinion. Here are some tips for making this recipe.

    • Making It Gluten Free: So usually you don’t have to worry about a frosting being gluten free. In this case, if someone you know has a gluten allergy, I would just make a cream cheese frosting or buttercream instead. I have not tested this recipe out with any gluten free flour mixes and I have no idea what would happen! You can give it a shot, but gluten is what thickens the frosting so it might not work the same.
    • How to Apply Ermine Frosting: It’s a great frosting for spreading with a knife or piping out of a piping bag. It is firm enough to be used between layers of cake and under fondant. I prefer to use it as a filling and a topping, but once you whip it up you’ll have a good idea of the stiffness.
    • Flavoring this Frosting: If you want to make a chocolate ermine frosting, you will add the cocoa powder to the butter before you cream it. I think you could also add the cocoa powder to the milk, sugar, and flour and it should work out great too. I also love lemon flavored frosting, and you can add fresh lemon juice and zest to the butter while you are whipping it, or along with the milk mixture.

    Ermine frosting on top of a cupcake.

    Storing Leftovers

    Ermine frosting is a little different than your regular frosting. You can store it in the fridge or freezer. Here is how I like to store my leftovers.

    • In the Refrigerator: You can store your ermine frosting in an airtight container in the refrigerator for up to a week. It will start to fall flat over time, so you can let the mixture come to room temperature and whip it again if needed.
    • In the Freezer: You can freeze it for up to 6 months. You may need to whip it again once it’s defrosted.

    Note: You should eat this frosting at room temperature, so pull your dessert out of the fridge a few hours before eating it.

    Treats to Eat with Ermine Frosting

    This frosting is so good on so many things. I love to eat it on cupcakes and chocolate cake. It’s also great as a filling for donuts and other baked goods. I actually am guilty of scooping it up with graham crackers. You are going to love this sweet treat!

    Print

    Ermine Frosting

    Ermine frosting, sometimes called roux frosting or flour frosting, is made by cooking flour, sugar, and milk. Never heard of it? I hadn't either, but it's actually a super light and fluffy frosting (that does NOT taste flour-y at all) that reminds me of sweet whipped cream. You are going to love this unique frosting!
    Course Dessert, Topping
    Cuisine American
    Keyword ermine frosting, frosting recipes, whipped vanilla frosting
    Prep Time 40 minutes
    Chill Time 40 minutes
    Total Time 1 hour 20 minutes
    Servings 4 cups
    Calories 604kcal
    Author Alyssa Rivers

    Ingredients

    • ¾ cup granulated sugar
    • 2 tablespoons flour
    • 1 cup milk
    • 1 cup unsalted butter room temperature
    • 1 teaspoon vanilla extract
    • 1 dash salt

    Instructions

    • Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    • Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
    • Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    • Add the flour mixture to the butter one scoop at a time until it is all incorporated
    • Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

    Nutrition

    Calories: 604kcal | Carbohydrates: 43g | Protein: 3g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 30mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 41g | Vitamin A: 1517IU | Calcium: 90mg | Iron: 0.2mg