Category: Deserts

Indulge in creamy bliss with every bite of this Baileys Cheesecake – a rich and decadent dessert that’s perfect for satisfying your sweet cravings! It has a smooth, chocolatey filling flavored with Bailey’s Irish Cream liqueur on top of a rich Oreo crust.

When it comes to rich, creamy desserts, cheesecake is number one! Not only does it look great on the dinner table, but it tastes even better! (Especially when you make it from scratch!) If you love cheesecake as much as I do, try this white chocolate raspberry cheesecake, New York cheesecake, or Oreo cheesecake next. You can find my full list of cheesecake recipes here. I have cheesecake bars, mini cheesecakes, and more! It’s dessert heaven!

Bailey’s Irish Cream Cheesecake Recipe

Bailey’s Irish Cream cheesecake is the ultimate dessert for any occasion. Its rich, creamy texture combined with the subtle flavor of Bailey’s Irish Cream creates a heavenly dessert that’s hard to resist. This cheesecake is perfect for St. Patrick’s Day, birthdays, or any celebration that calls for a decadent and delicious dessert. Whether you’re a fan of cheesecake or Bailey’s Irish Cream, this dessert is sure to leave you craving for more! I took one bite and felt like I could eat the entire cheesecake. It’s just so good!

If you’re a cheesecake lover, then you need to make this Baileys cheesecake. Whether you’re an experienced baker or a novice, this cheesecake recipe is foolproof. So, grab your apron and head to the kitchen to whip up this creamy dessert. Your taste buds will thank you for it! It’s rich, creamy, chocolatey goodness!

Ingredients You’ll Need

Crust

• Oreo Cookies: These chocolatey cookies add a delightful texture and flavor to the crust. Their creamy filling also helps bind the crust together, making it easier to cut and serve.
• Unsalted Butter: Melted butter is the glue that holds the Oreo crust together. It’s essential for creating a crust that’s firm enough to support the creamy filling!

Cheesecake Filling

• Cream Cheese: Cream cheese is the star of the show in any cheesecake recipe, and this one is no exception! Its smooth and creamy texture is the perfect canvas for the Bailey’s Irish Cream and cocoa flavors to shine through.
• Sour Cream: Adds moisture to the filling and also adds a slight tangy flavor. It’s great for balancing out the sweetness of the Baileys cheesecake!
• Cocoa Powder: For the perfect rich, chocolatey flavor.
• Granulated Sugar: Adds sweetness to the filling.
• Large Eggs: Bind all of the ingredients together and give the cheesecake structure.
• Bailey’s Irish Cream Liqueur: A key ingredient for this cheesecake. It’s nice and creamy and also gives the filling a subtle coffee and whiskey flavor.

Ganache

• Semi-Sweet Chocolate: This acts as the base of the ganache topping. It adds an extra layer of chocolatey goodness without being too sweet.
• Heavy Cream: Adjusts the consistency of the ganache and also makes it nice and creamy.
• Bailey’s Irish Cream Liqueur: A splash for extra flavor!
• Fresh Whipped Cream: The best way to top off any homemade cheesecake.

How to Make Baileys Cheesecake

Making homemade Baileys cheesecake doesn’t have to be intimidating! I’ve broken it up into a few simple sections for you. Trust me, once you start making cheesecake from scratch, you’ll never go back to store-bought. This Bailey’s Irish Cream cheesecake will make you a believer!

1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
2. Crust Mixture: Pulse the Oreos in a food processor until the cookies have become a fine crumb. Then pour in the melted butter and pinch of salt and blend until combined.
3. Add to Pan: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of 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. Then allow to cool completely.

Prepare Cheesecake

1. Wrap Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.
2. Cream Cheese Mixture: Add your softened cream cheese to the mixing bowl of your 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 until it’s smooth.
3. Mix in Remaining Ingredients: Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Then add eggs and Bailey’s and beat on low speed until combined. Scrape the bowl again.
4. Prepare Water Bath: Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.

Bake

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 10-15 more minutes and check it again.
2. Turn Off Oven: Once the Baileys cheesecake is set, yet jiggly, 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.
3. Chill: 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 at least 6 hours.
4. Remove From Pan: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

Ganache

1. Combine: Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.
2. Drizzle: Drizzle ganache over the Baileys cheesecake and top with whipped cream, if desired.

More Amazing Cheesecake Recipes

Rich, tangy, and delightfully creamy, here are a few more great cheesecake recipes to add to the dessert lineup! They’re the perfect show-stopping dessert for any get-together and will have everyone raving. They taste so much better than anything you can get from the store! You just can’t beat a fresh, homemade cheesecake.

Desserts

Chocolate Brownie Cheesecake

Desserts

Tiramisu Cheesecake

Desserts

Churro Cheesecake

Desserts

Caramel Apple Cheesecake

Print

Baileys Cheesecake

Indulge in creamy bliss with every bite of this Baileys Cheesecake – a rich and decadent dessert that's perfect for satisfying your sweet cravings! It has a smooth, chocolatey filling flavored with Bailey’s Irish Cream liqueur on top of a rich Oreo crust.

Course Dessert

Cuisine American, Irish

Keyword bailey’s irish cream cheesecake, baileys cheesecake

Prep Time 1 hour

Cook Time 1 hour

Chill Time 6 hours

Total Time 8 hours

Servings 12 People

Calories 646kcal

Author Alyssa Rivers

Ingredients

Crust

• 28 Oreos cookies and filling
• 4 tablespoons unsalted butter melted

Filling

• 2 pounds cream cheese 4 8-ounce packages, room temperature
• 4 ounces sour cream room temperature
• 2 tablespoons cocoa powder
• 1 ⅓ cup granulated sugar
• 5 large eggs room temperature
• ½ cup Bailey’s irish cream liqueur

Ganache

• 3 ounces semi sweet chocolate
• 3 tablespoons heavy cream
• 2 tablespoons Bailey’s Irish cream liqueur
• Fresh whipped cream

Instructions

• Preheat the oven to 350 degrees fahrenheit.
• Pulse the oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
• Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of 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.

Cheesecake

• Preheat the oven to 350 degrees fahrenheit. Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.
• Add your softened cream cheese to the mixing bowl of your 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. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
• Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
• Add eggs and Bailey’s and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
• Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
• Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into 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 10-15 more minutes and check it again.
• Once the cheesecake is set, yet jiggly, 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 at least 6 hours.
• Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional oreos as you desire.

Ganache

• Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.
• Drizzle ganache over the cheesecake and top with whipped cream, if desired.

Nutrition

Calories: 646kcal | Carbohydrates: 54g | Protein: 10g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 378mg | Potassium: 260mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1349IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 4mg

Stop running to the store for Cool Whip, this homemade Whipped Cream is so much better! It’s real fresh cream without added preservatives or flavors, and it makes the perfect topping for your cakes, cobblers, and sundaes.

If you haven’t noticed, I’m kind of into my sweets! Homemade treats are the best, and once I tried making whipped cream on my own, I knew I could never have it any other way. It’s just the best! The best tasting, and the best for you too. Try this whipped cream on top of a cup of hot chocolate, along with your chocolate cake, or even on top of your pancakes!

Homemade Whipped Cream

If you have never tried whipped cream made at home, you have to get in your kitchen and whip some up right now! I’m not kidding when I say it’s a total game changer when it comes to literally every dessert with whipped cream in it. Are you a fan of fruit salad? You’re going to love it so much more with freshly whipped cream. Strawberries taste divine with this topping. Pumpkin pie will never be the same without homemade whipped cream once you try it.

All you need is heavy cream and vanilla. I like to add a little powdered sugar to sweeten it up a little bit. That part is totally optional. It’s nice to have it sweetened when you are eating it on something like a strawberry shortcake. There is no reason to be afraid of making whipped cream at home. Once you try it, you’ll realize how simple it is and never go back!

Ingredients

I am in love with making homemade whipped cream. It’s so simple, and if I know I’m making a dessert that should be topped with whipped cream, all I have to do is pick up a carton of heavy cream from the store. I share all of my tips below for getting the perfect cream every time. You can find the measurements below in the recipe card.

• Heavy Whipping Cream: Heavy cream is a must. It is obviously the main ingredient here! You need it to have a lot of milk fat to whip up correctly, so make sure to grab heavy cream.
• Powdered Sugar: Confectioners’ sugar is to sweeten up the whipped cream. It is amazing without it if you want to leave it out! The taste is delicious either way. Don’t use granulated sugar because you want your cream really smooth.
• Vanilla Extract: This adds extra vanilla flavor.

Homemade Whipped Cream Recipe

The key to homemade whipped cream is soft peaks. The heavy cream whips up to this really light whipping cream that isn’t quite like what you get at the store. It doesn’t have any extra ingredients, whiches makes it taste different than what the store-bought stuff from the freezer section. Trust me, you are going to love it so much more! You can even freeze leftovers so you don’t have to waste anything. You can put your whipped cream into a piping bag for a more finished decoration.

1. Whip Cream: Add the cream, sugar, and vanilla to a stand mixer and use the whisk attachment to whip until you reach medium-stiff peaks. The cream shouldn’t be so stiff that the peaks stand up, but rather just stiff enough to maintain its shape but not stand up firmly.
2. Add to Piping Bag: Add the cream to a piping bag to pipe on desserts or use a spoon to add dollops.

More Homemade Toppings

Whether it’s a caramel sauce, hot fudge, or delicious homemade whipped cream, you can’t go wrong with a homemade topping. They are really simple to make and take your desserts over the top. I love them so much. Here are a few of my favorite recipes that I know you are going to love!

Dressings, Sauces, and Dips

Homemade Caramel Sauce

Dressings, Sauces, and Dips

Hot Fudge

Dressings, Sauces, and Dips

Homemade Blueberry Syrup

Desserts

Chocolate Buttercream Frosting

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Homemade Whipped Cream

Stop running to the store for Cool Whip, this homemade Whipped Cream is so much better! It's real fresh cream without added preservatives or flavors, and it makes the perfect topping for your cakes, cobblers, and sundaes.

Course Dessert, Topping

Cuisine American

Keyword homemade whipped cream, whipped cream

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 2 Cups

Calories 668kcal

Author Alyssa Rivers

Ingredients

• 1 ½ cups heavy whipping cream chilled
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

Instructions

• Add the cream, sugar, and vanilla to a stand mixer and use the whisk attachment to whip until you reach medium-stiff peaks. The cream shouldn’t be so stiff that the peaks stand up, but rather just stiff enough to maintain its shape but not stand up firmly.
• Add the cream to a piping bag to pipe on desserts or use a spoon to add dollops.

Nutrition

Calories: 668kcal | Carbohydrates: 20g | Protein: 5g | Fat: 64g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 202mg | Sodium: 49mg | Potassium: 171mg | Sugar: 20g | Vitamin A: 2624IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 0.2mg

If you’ve never tried it, (which you definitely should!) olive oil cake has a light and moist texture, with a slightly crispy crust. The flavor is delicate and subtle, with fruity and nutty notes. You will love every bite!

Looking for more cake recipes that are out-of-this-world moist? Try this brown butter almond cake if you’re wanting another nutty dessert, rum cake, or Kentucky butter cake!

Olive Oil Cake Recipe

Olive oil cake is a delicious and unique dessert that has been growing in popularity recently. This cake is made with high-quality olive oil, which gives it its signature rich, buttery flavor and a moist, tender texture. The olive oil adds a slightly fruity, nutty taste that really sets this cake apart from other desserts! Olive oil cake is also made with lemon zest and juice, which add a bright, refreshing flavor that balances out the richness of the olive oil. The flavor is so tasty!

In terms of texture, olive oil cake is similar to a traditional pound cake, but with a slightly denser crumb. The olive oil keeps the cake moist and tender, while also giving it a light, fluffy texture. When baked properly, this cake should be soft and airy, with a delicate, melt-in-your-mouth quality. It’s a delight to eat! This cake is a delicious and sophisticated dessert that is perfect for any occasion. Let’s get started!

Ingredients Needed

Who needs a store-bought dessert when you have flour, sugar, and a bottle of olive oil to create the most delicious cake ever! I love this recipe because of all the simple ingredients. Usually, the only things I need to pick up are Greek yogurt and a lemon! If you’re looking for measurements, they can all be found in the recipe card below.

• All-Purpose Flour: Gives the cake structure.
• Granulated Sugar: Adds the perfect sweetness to the olive oil cake.
• Baking Powder and Soda: Help the cake rise so it’s extra light and airy!
• Salt: Just a pinch is all you need. It helps to balance out the sweetness of the cake and also enhance the overall flavor.
• Extra-Virgin Olive Oil: I recommend using a high quality olive oil so the cake has the best taste.
• Plain Greek Yogurt: Helps to tenderize the cake and adds a slight tang.
• Large Eggs: Use room temperature eggs so they mix into the batter smoothly.
• Lemon Juice: Fresh is best!
• Lemon Zest: Adds a little extra zesty flavor.

How to Make Olive Oil Cake

This olive oil cake recipe is so simple. Simply mix up all of your ingredients and pop your pan in the oven! You will absolutely love the rich, buttery dessert you end up with.

1. Preheat Oven, Prep Pan: Preheat the oven to 350 degrees fahrenheit and then grease a 9 inch round cake pan or springform pan. For easy removal, add a parchment round to the bottom of the pan and lightly grease the parchment paper.
2. Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
3. Mix in Wet Ingredients: Add the olive oil, yogurt, eggs, lemon juice and lemon zest to the flour mixture. Whisk until just combined. Don’t overmix.
4. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.
5. Cool: Let the cake cool in the pan for 15-20 minutes before removing. Cool the rest of the way on a cooling rack.
6. Add Powdered Sugar: Dust with powdered sugar before serving.

More Delicious Pound Cake Recipes

I’ve rounded up a few of my favorite pound cake recipes for you! They’re all moist, sweet, and packed with delicious flavor. Whether you’re wanting something fruity, zesty, or chocolatey, I’ve got you covered! Pick one of these recipes for your next get-together and I promise it will be a hit.

Desserts

Chocolate Pound Cake

Desserts

Glazed Lemon Pound Cake

Desserts

Strawberry Pound Cake

Desserts

Cream Cheese Pound Cake

Print

Olive Oil Cake

If you’ve never tried it, (which you definitely should!) olive oil cake has a light and moist texture, with a slightly crispy crust. The flavor is delicate and subtle, with fruity and nutty notes. You will love every bite!

Course Dessert

Cuisine American

Keyword olive oil cake, olive oil cake recipe

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 1 9-Inch Cake

Calories 695kcal

Author Alyssa Rivers

Ingredients

• 1 ⅓ cup all-purpose flour
• ⅔ cup granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup high quality extra virgin olive oil
• ⅔ cup plain Greek yogurt
• 2 large eggs room temperature
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest

Instructions

• Preheat the oven to 350 degrees fahrenheit and grease a 9 inch round cake pan or springform pan. For easy removal, add a parchment round to the bottom of the pan and lightly grease the parchment.
• In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
• Add the olive oil, yogurt, eggs, lemon juice and lemon zest. Whisk until just combined. Don’t overmix.
• Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.
• Let the cake cool in the pan for 15-20 minutes before removing. Cool the rest of the way on a cooling rack.
• Dust with powdered sugar before serving.

Nutrition

Calories: 695kcal | Carbohydrates: 68g | Protein: 11g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 473mg | Potassium: 194mg | Fiber: 1g | Sugar: 35g | Vitamin A: 123IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 3mg

This gorgeous crystal candy tastes as good as it looks! Inspired by the Japanese candy “Kohakutou,” it’s such a fun treat to make with the kids. It has an addictive crunch to it and can be made with any flavor of your choosing!

I love fun activities with the kids that double as a tasty treat! Nothing quite lives up to this crystal candy (isn’t it beautiful?!) but a few more fun recipes to try are: ice cream in a bag, snow ice cream, and hot chocolate bombs!

Kohakutou Crystal Candy Recipe

You may have seen this gem-inspired treat popping up on social media. It’s actually called “Kohakutou” and originated from Japan! Translated, it means “amber candy.” The great thing about this crystal candy is that it only needs a few simple ingredients to make. This includes sugar, agar agar, food coloring, and your flavoring of choice! Plus, did I mention it’s vegan and gluten free? It’s the perfect sweet treat for anyone in your family!

Kohakutou crystal candy is made by coating small cubes of agar jelly with sugar. The candy has a unique texture that is chewy with a crispy exterior, and it’s usually fruit-flavored. Kohakutou is often served as a dessert or snack in Japan, and is popular for its beautiful appearance as well as its yummy taste! The candy is often packaged in small boxes or bags, making it a great gift! Give a bag of this to your neighbors and they’ll love you forever.

Ingredients Needed

The BEST part about this crystal candy recipe is all of the simple ingredients it uses! It’s so easy to whip up with the kids. Just make sure you have agar agar, that’s what’s going to give the candy a slightly gummy texture.

• Water: Water is a crucial ingredient in making crystal candy as it is used to dissolve the sugar and agar agar powder.
• Agar Agar Powder: Agar agar is a type of seaweed-based gelatin. It’s used to give crystal candy its firm and slightly chewy texture. It’s dissolved in boiling water along with the sugar to create the candy base!
• Granulated Sugar: Adds sweetness to the crystal candy and also helps to create a crystal-like structure when it cools!
• Flavoring: A small amount of flavoring, such as vanilla, fruit extracts, or other flavorings, is added to the candy mixture to give it yummy flavor. Use your favorites here! I used a variety pack of fruit oils from Amazon.
• Liquid Food Coloring: Adds color to the crystal candy. You can adjust how much you add in to make it vibrant or more subtle like a real gemstone.

How to Make Crystal Candy (Kohakutou)

Crystal candy is so fun to make! It’s super simple, honestly the hardest part is waiting a few days while it sets! So, grab your family and make a batch of this delightful candy! My kids love to customize the colors and flavors of their candy. The process is so fun!

1. Prepare Ingredients: Before you begin, make sure you have everything out and ready because the candy begins to set up quickly after cooking. However many different flavors and colors you would like to use, lightly grease small containers. I used small tupperware and do 2-3 flavors per batch. Have your food coloring and flavoring ready to go.
2. Agar Agar Mixture: Add the water to a small pot and then sprinkle the agar agar in. Stir and let stand for 5 minutes.
3. Boil, Add Sugar: Bring the water and agar agar to a boil and then boil for 3 minutes. Add the sugar and stir. Reduce the heat and simmer for 2-3 minutes.
4. Separate: Remove from the heat and separate into the different prepared containers. Move quickly but carefully and add your flavoring and coloring to the candy. In total you should use about ¼ teaspoon of flavoring, so if you choose to do more than one flavor stick with just a few drops of flavoring to avoid it being too strong.
5. Swirl: Use a toothpick or wooden skewer to swirl the flavoring and color through the candy.

Creating the Crystal Shapes

1. Chill: Cover and refrigerate for 1-2 hours, until the candy is firm. Then use a knife to pop the candy out in one piece onto a cutting board. It should be firm but sticky.
2. Cut: Use a paring knife to cut the crystal candy to whatever shapes you want. You can trim, or “bevel” the edges so the pieces look more crystal or gem like.
3. Add to Baking Sheet: Lay all the candy pieces out on parchment lined baking sheets.
4. Set: Then store in a cool, dry place for 5-7 days at minimum, rotating them as needed so all the pieces form a crust on the outside.

More Kid-Friendly Recipes

Here are a few more recipes that are as fun to make as they are to eat! I love making them with my kids. It’s a great way to get them off of their iPads! I’ve also included a recipe for dog treats so your furry friends can join in on the fun!

Desserts

Lucky Charms Treats

Copycat Recipes

Butter Beer

Ice Cream

Snow Ice Cream

Kid-Friendly

Pupcakes

Print

Crystal Candy

This gorgeous crystal candy tastes as good as it looks! Inspired by the Japanese candy "Kohakutou," it's such a fun treat to make with the kids. It has an addictive crunch to it and can be made with any flavor of your choosing!

Course Dessert, Snack

Cuisine Japanese

Keyword crystal candy

Prep Time 25 minutes

Cook Time 6 minutes

Drying Time 5 days

Total Time 5 days 31 minutes

Servings 4 Cups Candy

Calories 578kcal

Author Alyssa Rivers

Ingredients

• 1 ⅔ cup water
• 3 teaspoons agar agar powder
• 3 cups granulated sugar
• ¼ teaspoon flavoring of choice
• 1-3 drops liquid food coloring as desired

Instructions

• Before you begin make sure you have everything out and ready because the candy begins to set up quickly after cooking. However many different flavors and colors you would like to use, lightly grease small containers. I used small tupperware and do 2-3 flavors per batch. Have your food coloring and flavoring ready to go.
• Add the water to a small pot and sprinkle the agar agar in. Stir and let stand for 5 minutes.
• Bring the water and agar agar to a boil and boil for 3 minutes. Add the sugar and stir. Reduce the heat and simmer for 2-3 minutes.
• Remove from the heat and separate into the different prepared containers. Move quickly but carefully and add your flavoring and coloring to the candy. In total you should use about ¼ teaspoon of flavoring, so if you choose to do more than one flavor stick with just a few drops of flavoring to avoid it being too strong.
• Use a toothpick or wooden skewer to swirl the flavoring and color through the candy.
• Cover and refrigerate for 1-2 hours, until the candy is firm. Use a knife to pop the candy out in one piece onto a cutting board. It should be firm but sticky.
• Use a paring knife to cut the candy it to whatever shapes you want. You can trim, or “bevel” the edges to make the pieces look more crystal or gem like. If you have scraps from trimming the edges, chop them into small pieces and add them to a larger one or form them into their own crystal cluster. 
• Lay all the candy pieces out on parchment lined baking sheets.
• Store in a cool, dry place for 5-7 days at minimum, rotating them as needed so all the pieces form a crust on the outside. You can cover them with a lid, but they will take longer to form the crust. 
• Once the candy has fully crusted, you may add edible gold luster dust or gold leaf if desired. 

Nutrition

Calories: 578kcal | Carbohydrates: 149g | Protein: 0.01g | Fat: 0.5g | Sodium: 7mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 150g | Calcium: 5mg | Iron: 0.1mg

These Lucky Charms treats are a fun twist on the classic rice krispie treat and are every bit as magically delicious as you could imagine! They are sweet, but not too sweet to keep coming back for seconds and even thirds. They are a colorful and quick treat perfect for every occasion.

I just love a good bar. Sometimes I don’t want to go through the hassle of frosting a bunch of cupcakes, or scooping up a bunch of cookie batter. Bars are a quick and easy dessert that always please a crowd. If you want some great bar recipes, you’ve got to try these amazing Cherry Pie Bars, these delicious Neiman Marcus Bars, and these Salted Caramel Butter Bars.

Lucky Charms Rice Crispy Treats

If you are all out of ideas for a fun new dessert, then I have just the thing for you. These Lucky Charms treats are so unique and absolutely delicious, they just might be your new go-to recipe. They are just like a rice krispie treat but with more fun and flavor! You make them in the same way, by melting down marshmallows in a pot and tossing the cereal in it until it’s a sticky sugary delicious mess. The best part about these bars is they are a no-bake recipe that is so easy to make, but everyone will be talking about them because they are unique and different!

I absolutely love scotcheroos, they are one of my all-time guilty pleasures. My kids, not so much. Which unfortunately means if I make a batch, I end up eating them all (tastes amazing but makes me feel not so amazing). If I want a quick and easy dessert, and we are all tired out on brownies, then these Lucky Charm treats are my bestie. I love taking them to my kid’s school parties and pot lucks. They are always gone in a flash!

Ingredients

It doesn’t get easier than this everyone. Lucky Charms treats are the heaven sent dessert because you can just pull everything out from your pantry and put them together in 10 minutes. You can even use colorful mini marshmallows to add more magic to these rice krispie treats. You can also add anything else you like that you think would be yummy in this recipe, like white chocolate chips or salted pretzels. Find the measurements below in the recipe card.

• Butter: This is one of the only times that I use salted butter. This recipe is super sweet, so salt goes a long ways to help balance out the sweet flavors. If you want to use unsalted butter, add about 1 tsp of salt.
• Mini Marshmallows: These are what make the magic happen. If you want a more colorful treat, grab the rainbow marshmallows.
• Vanilla Extract: This adds a little more depth of flavor, and helps to bring out more flavors than just sweetness.
• Lucky Charms Cereal: This is where the magic happens. Instead of rice crispy treats, you will use lucky charms.

Lucky Charms Marshmallow Treats Recipe

Just melt butter, add marshmallows, then lucky charms and you’ve got the best Lucky Charms treats around. You will need a baking dish to press the treats into. I like this one with a lid for easy storage afterward. I like to use a rubber spatula because the mixture will still be quite hot. You could even pick up a granola bar mold from the store and make delicious cereal bars that are perfect for snacking!

1. Prep: Line a 9×9 pan with parchment paper. Lightly grease the parchment paper and set aside.
2. Melt Marshmallows: In a large pot, add the butter and cook over medium heat until melted. Add all but 1 cup of the marshmallows and continue to cook until melted, stirring constantly.
3. Add Vanilla and Cereal: Once melted, remove from the heat and stir in the vanilla extract. Stir in the cereal and remaining cup of marshmallows.
4. Put in Pan: Pour the mixture into the prepared pan and gently press down.
5. Enjoy: Let the treats cool completely before removing from the pan to cut and serve.

More No-Bake Desserts

If you’ve come looking for some quick and easy desserts, you’re in the right place! I’ve perfected the last minute dessert recipes because I always seem to be running behind. Here are some of my favorite no-bake desserts that are always a hit!

Desserts

The Very Best No Bake Cookies

Desserts

No Bake Oreo Balls

Desserts

No-Bake Lemon Pie

Desserts

No Bake Buckeye Peanut Butter Balls

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Lucky Charm Treats

These Lucky Charms treats are a fun twist on the classic rice krispie treat and are every bit as magically delicious as you could imagine! They are sweet, but not too sweet to keep coming back for seconds and even thirds. They are a colorful and quick treat perfect for every occasion.

Course Dessert

Cuisine American

Keyword lucky charms treats, no bake dessert, rice krispie treat recipes

Prep Time 10 minutes

Cook Time 0 minutes

Cool Time 1 hour

Total Time 1 hour 10 minutes

Servings 9 Lucky Charms Treats

Calories 237kcal

Author Alyssa Rivers

Ingredients

• 4 tablespoons salted butter
• 10 ounce bag of mini marshmallows divided
• 1 teaspoon vanilla extract
• 6 cups Lucky Charms Cereal

Instructions

• Line a 9×9 pan with parchment paper. Lightly grease the parchment paper and set aside.
• In a large pot, add the butter and cook over medium heat until melted. Add all but 1 cup of the marshmallows and continue to cook until melted, stirring constantly.
• Once melted, remove from the heat and stir in the vanilla extract. Stir in the cereal and remaining cup of marshmallows.
• Pour the mixture into the prepared pan and gently press down.
• Let the treats cool completely before removing from the pan to cut and serve.

Nutrition

Calories: 237kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 221mg | Potassium: 57mg | Fiber: 1g | Sugar: 27g | Vitamin A: 833IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 5mg

This gorgeous rainbow cake is the best way to add a splash of color to any special occasion! Not only is this cake beautiful to look at, but it’s extra moist and topped with luscious homemade buttercream. It’s the perfect dessert for birthdays, Saint Patrick’s Day, and more!

Festive cakes are my favorite. They look great, taste great, and are so fun to put together! If you’re looking for other show-stopping cakes, try this Easter cake, pink velvet cake, or homemade funfetti cake for more fun color!

Rainbow Layered Cake

If you’re looking for a show-stopping dessert, this rainbow cake is pretty hard to beat. I mean, look at it! It almost looks too good to eat with the wash of rainbow in each slice. My youngest is obsessed with everything rainbow, so cutting into it to reveal the colorful inside is like magic. It’s actually surprisingly easy to assemble, so don’t be intimidated!

The cake itself is vanilla flavored, but feel free to add in different flavor extracts to switch things up! The cake is super soft and moist. You’re going to love it! Each rainbow layer is frosted with my tried and true buttercream recipe, which is absolutely to die for. So not only does this rainbow cake look great, but it tastes even better! This is the best dessert for birthdays or Saint Patrick’s Day parties. (You just need to add a pot of gold!) Let’s get started with everything you need to put it together!

Ingredients for Rainbow Cake

Between the cake and the frosting, this rainbow cake uses a bunch of simple ingredients. As long as you have food coloring, you may have everything you need to put it together! Check out the recipe card below for exact measurements.

For the Vanilla Cake:

• Cake Flour: I used cake flour here, but you can also use all-purpose flour. It will just give the cake a slightly different crumb.
• Granulated Sugar: Gives each layer of cake the perfect sweetness.
• Baking Powder and Baking Soda: Helps the cake turn out light and airy.
• Buttermilk: My secret weapon for cakes! It makes them extra tender and also adds a slight tangy flavor.
• Milk: I recommend using whole milk. The higher the fat content, the more moist your cakes will be.
• Vanilla Extract: Adds a sweet, floral flavor.
• Vegetable Oil: For moisture!
• Egg Whites: Help to leaven the cake and add structure. Make sure they’re at room temperature so they mix together smoothly with the batter.
• Food Coloring: I like using gel food coloring to color my cakes because it makes them so vibrant!

For the Buttercream Frosting:

• Unsalted Butter: Let it come to room temperature before you use it. This way, you’ll end up with smoother frosting.
• Powdered Sugar: For sweetness and a smooth texture.
• Vanilla Extract: Gives the frosting a delicious flavor.
• Salt: Just a pinch!
• Heavy Cream: Adjusts the consistency of the frosting.
• Food Coloring: You can use a drop of purple food coloring to counteract the yellow in the frosting. This will make it look nice and bright!

How to Make a Layered Rainbow Cake

I know it may look like a lot of steps, but this easy rainbow cake is actually very straightforward to make! Whip this up for your next party and everyone will be impressed.

1. Preheat Oven, Prep Pans: Preheat the oven to 350 degrees fahrenheit. Spray 6 8-inch cake pans with cooking spray and line with parchment rounds. If you don’t have 6 cake pans, use what you have and bake in batches. I baked two cakes at a time.
2. Batter Mixture: In a large bowl whisk together the flour, sugar, baking powder, and baking soda. Add in the buttermilk, milk, vanilla and oil and mix until just combined.
3. Whip Egg Whites: In another large bowl whip the egg whites until you reach medium stiff peaks.
4. Combine: Fold the egg whites into the batter until no streaks of whites remain.
5. Add Food Coloring: Separate the cake batter equally into 6 different bowls. I had about 275 grams of batter per bowl. Then color the batter red, orange, yellow, green, blue, and purple.
6. Bake: Bake in prepared pans for 15-18 minutes, until the center of the cake springs back when lightly pressed on.
7. Chill: Let the cakes cool completely before wrapping with plastic wrap and stored flat in the freezer overnight. This will make them easier to stack and frost.

Making the Buttercream Frosting/ Assembling the Rainbow Cake

1. Mix Ingredients: Beat the butter and powdered sugar together in a stand mixer until combined. Then add the vanilla, salt and 4-5 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
2. Separate: Reserve 2 cups of white frosting, and then tint the rest of it light blue. 
3. Layer: Start with the purple cake round on the bottom and add a thin layer of frosting. Then top with the blue round followed by a thin layer of frosting. Repeat with the rest of the rounds until you have them stacked purple, blue, green, yellow, orange, and finishing with red on top. Then add a thin layer of frosting over the outside of the cake to form the crumb coat. Chill for 20 minutes.
4. Frost: Once the crumb coat has chilled, use a frosting spatula to smooth the frosting around the rainbow cake. Avoid lifting the spatula straight off the cake and instead swipe it along the cake until it comes off. This will help avoid pulling off the sides of the cake and getting crumbs in your buttercream. 
5. Add Decorations: Use a piping bag fitted with a very large round tip to pipe white clouds around the top and cascading over the top edge of the cake.

More Delicious Homemade Cakes

If you’re looking for more homemade cake recipes that are super soft, moist, and flavorful, here are a few of my favorites! You can’t go wrong with a good cake. It’s the perfect end to any dinner and there’s no wrong time to make one! Find my full list of cakes here.

Desserts

Red Velvet Cake Recipe

Desserts

Chantilly Berry Cake

Desserts

Classic Chocolate Cake

Desserts

The Absolute Best White Cake

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Rainbow Cake

This gorgeous rainbow cake is the best way to add a splash of color to any special occasion! Not only is this cake beautiful to look at, but it’s extra moist and topped with luscious homemade buttercream. It’s the perfect dessert for birthdays, Saint Patrick’s Day, and more!

Course Dessert

Cuisine American

Keyword layered rainbow cake, rainbow cake

Prep Time 1 hour

Cook Time 18 minutes

Chill Time 4 hours

Total Time 5 hours 18 minutes

Servings 12 People

Calories 1497kcal

Author Alyssa Rivers

Ingredients

Cake

• 3 ⅓ cup cake flour
• 2 ¼ cup granulated sugar
• 2 ¼ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 ½ cup buttermilk
• ⅓ cup milk
• 3 teaspoons vanilla extract
• ¾ cup vegetable oil
• 6 egg whites room temperature
• Food coloring

Buttercream

• 2 pounds unsalted butter room temperature
• 16 cups powdered sugar
• 2 tablespoons vanilla extract
• 1 pinch salt
• 1/3 cup heavy cream more if needed
• Food coloring

Instructions

• Preheat the oven to 350 degrees fahrenheit. Spray 6 8-inch cake pans with cooking spray and line with parchment rounds. If you don’t have 6 cake pans, use what you have and bake in batches. I baked two cakes at a time.
• In a large bowl whisk together the flour, sugar, baking powder, and baking soda. Add in the buttermilk, milk, vanilla and oil and mix until just combined.
• In another large bowl whip the egg whites until you reach medium stiff peaks.
• Fold the egg whites into the batter until no streaks of whites remain. Separate the batter equally into 6 different bowls. I had about 275 grams of batter per bowl. Color the batter red, orange, yellow, green, blue, and purple.
• Bake in prepared pans for 15-18 minutes, until the center of the cake springs back when lightly pressed on.
• Let the cakes cool completely before wrapping with plastic wrap and stored flat in the freezer overnight. This will make them easier to stack and frost.

Buttercream

• Beat the butter and powdered sugar together in a stand mixer until combined. Add the vanilla, salt and 4-5 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
• Reserve 2 cups of white frosting, and tint the rest of it light blue.
• Start with the purple cake round on the bottom and add a thin layer of frosting. Top with the blue round followed by a thin layer of frosting. Repeat with the rest of the rounds until you have them stacked purple, blue, green, yellow, orange, and finishing with red on top. Add a thin layer of frosting over the outside of the cake to form the crumb coat. Chill for 20 minutes.
• Once the crumb coat has chilled, use a frosting spatula to smooth the frosting around the cake. Avoid lifting the spatula straight off the cake and instead swipe it along the cake until it comes off. This will help avoid pulling off the sides of the cake and getting crumbs in your buttercream.
• Use a piping bag fitted with a very large round tip to pipe white clouds around the top and cascading over the top edge of the cake.

Nutrition

Calories: 1497kcal | Carbohydrates: 225g | Protein: 8g | Fat: 66g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 174mg | Sodium: 146mg | Potassium: 219mg | Fiber: 1g | Sugar: 197g | Vitamin A: 2048IU | Vitamin C: 0.04mg | Calcium: 106mg | Iron: 1mg

Need the BEST buttercream frosting for all of your favorite cakes and cupcakes? I’ve got you covered! This buttercream frosting is the only recipe you’ll ever need. Soft, smooth, and perfectly rich!

Homemade frosting is the best way to elevate any cake. It’s a lot easier than you’d think to make! It also tastes a million times better than store-bought. Try my recipes for cream cheese frosting, chocolate buttercream, and royal icing next!

The Best Buttercream Frosting Recipe

Buttercream is my favorite frosting to work with. Don’t get me wrong, cream cheese frosting is wonderful too, but there’s something about buttercream that’s so luscious! I have recipes for both chocolate and white chocolate buttercream on the blog, but I decided it was time to add some classic vanilla buttercream! I know it may seem simple, but trust me, it’s anything but! (Speaking from experience) you’ll want to eat the whole bowl.

This buttercream frosting has the perfect consistency. It’s thick and smooth- perfect for frosting cupcakes with! I’ve also included tips on how to thin it out a little if you’re wanting something softer. Either way, you’re going to love how this buttercream tastes. So rich and buttery! Try it out on this classic yellow cake or chocolate cake! I promise you won’t regret it.

Buttercream Ingredients

Here’s everything you need to make the best buttercream frosting! I love that they’re all things I have in my fridge and pantry. The key to the best buttercream is the ratios of each ingredient. Every time I use this recipe my buttercream frosting ends up perfectly soft and smooth! You can find exact measurements in the recipe card below.

• Butter: Since we add salt separately, I used unsalted butter here. To make sure your frosting mixes together smoothly, use room temperature butter!
• Powdered Sugar: Adds sweetness and gives the frosting a smooth texture.
• Vanilla Extract: Deepens the flavor of the frosting and adds sweetness. I recommend using pure vanilla extract for the best flavor!
• Salt: Just a pinch to enhance the flavors of the buttercream.
• Heavy Cream: Adjusts the consistency of the buttercream frosting. It also makes it super creamy!
• Purple Food Coloring: (Optional) If your frosting ends up yellow and you want it to be bright white, add in a drop of purple food coloring. Purple cancels out yellow tones.

How to Make the Best Buttercream Frosting

Making perfect buttercream is a lot easier than you’d think! It comes together in just a few simple steps. I know you’re going to love this frosting as much as I do. Definitely the recipe to have on hand for all of your cake-making needs!

1. Mix Butter and Sugar: Beat the butter and powdered sugar together slowly in a stand mixer until combined.
2. Add Vanilla, Salt and Cream: Add the vanilla, salt and 3 tablespoons of cream. Then beat until smooth.
3. Adjust Consistency: Add more cream if needed to reach a softer, smoother consistency.

Delicious Cakes to Pair Your Buttercream Frosting With

Now that you have some amazing buttercream frosting on hand, here are a few delicious cakes to try it out with! They’re all soft, moist, and just what you need to satisfy your sweet tooth. For more inspiration, find my full list of cake recipes here.

Desserts

Butter Pecan Cake

Desserts

Key Lime Cake

Desserts

Homemade Funfetti Cake

Desserts

Lemon Blueberry Cake

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Best Buttercream Frosting

Need the BEST buttercream frosting for all of your favorite cakes and cupcakes? I’ve got you covered! This buttercream frosting is the only recipe you’ll ever need. Soft, smooth, and perfectly rich!

Course Cake, pantry staple

Cuisine American

Keyword buttercream frosting recipe, vanilla buttercream

Prep Time 25 minutes

Total Time 25 minutes

Servings 5 Cups

Calories 1433kcal

Author Alyssa Rivers

Ingredients

• 1 pound unsalted butter room temperature
• 8 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 pinch salt
• 3-4 tablespoons heavy cream more if needed
• Food coloring

Instructions

• Beat the butter and powdered sugar together slowly in a stand mixer until combined. Add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.

Nutrition

Calories: 1433kcal | Carbohydrates: 192g | Protein: 1g | Fat: 77g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 205mg | Sodium: 24mg | Potassium: 37mg | Sugar: 188g | Vitamin A: 2399IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.1mg

Brown Butter Chocolate Chip Cookies are perfectly thick and chewy chocolate chip cookies that are made even better with rich browned butter. They might just be better than the classic and are just as simple to make!

Browned Butter is a special ingredient that makes every sweet a little bit more special. Warming it up in the pan gives it an extra depth of flavor and I love it so much! Once you try these amazing cookies, you will want all the browned butter recipes! You’ve got to try these Browned Butter Snickerdoodles, these amazing Brown Butter M&M Cookies, and one of my favorites, these Maple Cookies with Brown Butter Frosting.

Browned Butter Chocolate Chip Cookies

Brown butter just makes every cookie recipe better. Actually, I’m going to be bold here are say it makes EVERY recipe better. It gives everything a caramelly, nutty flavor that is to die for! And it is no exception in this brown butter chocolate chip cookie recipe. This recipe takes chocolate chip cookies to the next level. It tastes sweet and nutty at the same time. I immediately had to try it in some of my other recipes, like these Brown Butter Sugar Cookie Bars.

I think that this might just be the best cookie recipe that I have tried! And that is saying a lot, because I make a mean Pumpkin Cheesecake Snickerdoodle. There is just something so perfect about a chocolate chip cookie, and the brown butter just takes it to the next level. You definitely won’t regret giving this recipe a try! You can even say the browned butter is your secret ingredient to the perfect chocolate chip cookie. I know people will be asking for your recipe once they try these!

Ingredients

Brown butter cookies need the same ingredients as a regular chocolate chip cookie recipe. I like to include some yogurt for extra moisture and flavor, and I use coarse sea salt instead of regular. I just love the little bites of salt! You will also want some wire racks for cooling the cookies, and a cookie scoop for scooping out the cookie dough ball. You can find the measurements below in the recipe card.

• Butter: Use unsalted butter. I explain how to brown the butter in the recipe card.
• Flour: All purpose will work.
• Baking Soda: The leavening agent.
• Coarse Sea Salt: You get a nice salty flavor in every bite and it totally makes it taste like a salted caramel cookie.
• Brown Sugar: Light or dark will both work.
• Sugar: White granulated is what I use.
• Egg: Make sure to use large grade A eggs.
• Egg Yolk: Adds extra moisture.
• Vanilla: Adds classic sweetness and flavor.
• Plain Yogurt: Creates the moisture lost by browning the butter.
• Chocolate Chips: Semi-sweet, dark, milk, chunk or a mixture of chocolate works. I really like a mixture of milk chocolate and chocolate chunks.

Brown Butter Chocolate Chip Cookie Recipe

There is nothing better than a gooey chewy warm out of the oven brown butter chocolate chip cookie. My mouth is watering right now just thinking about it! The only extra step you need to take is to brown the butter. The rest of the recipe is really pretty much the same as any chocolate chip cookie recipe. The key is to chill the dough for at least 30 minutes, I promise it will make a difference!

1. Brown Butter: Cut the butter in piece and place in a saucepan over medium heat. Whisking constantly allow the butter to brown. Then remove from heat and let cool to room temp.
2. Mix: Whisk the flour, baking soda, and sea salt together in a bowl and set aside.
3. Combine: In a stand mixer combine sugars and brown butter, blend until smooth. Then add in the egg, egg yolk, vanilla and yogurt.
4. Fold: Next fold in the flour mixture into the wet. Then stir in the chocolate chips.
5. Chill: Cover and place in refrigerate for at least 30 min.
6. Bake: On a baking sheet lined with parchment scoop the dough out by tablespoons about 2 inches apart and then bake for 10-12 min. in a 350 degree oven.

More Browned Butter Recipes

Browned butter is amazing in more than just desserts! Browned butter can seriously add a depth of flavor that you can’t get any other way. You are going to want to give these yummy recipes a try.

Dinner

Brown Butter Spicy Garlic Shrimp

Dinner

Brown Butter Lemon Salmon

Dinner

Browned Butter and Mizithra Cheese Spaghetti

Dinner

Brown Butter Garlic Fried Gnocchi

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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies are perfectly thick and chewy chocolate chip cookies that are made even better with rich browned butter. They might just be better than the classic and are just as simple to make!

Course Dessert

Cuisine American

Keyword brown butter chocolate chip cookies, chocolate chip cookies, cookie recipes

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 24 Cookies

Calories 212kcal

Author Alyssa Rivers

Ingredients

• 1 cup unsalted butter
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon coarse sea salt
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 1/2 teaspoon vanilla extract
• 1 Tablespoon plain yogurt I used Greek yogurt
• 1 cup semisweet chocolate chips I used jumbo

Instructions

• Preheat oven to 350 degrees. Cut the butter in pieces and place in a saucepan over medium heat. Whisking frequently allow the butter to brown. Remove from heat and let cool to room temperature.
• In a mixing bowl, whisk together flour, baking soda, and sea salt. Set aside,
• In your mixer, combine sugars and brown butter. Blend until smooth. Add the egg, egg yolk, vanilla, and yogurt.
• Next, mix in the dry ingredients. Fold in the chocolate chips until incorporated. Cover and chill in the refrigerator for 30 minutes.
• On a non-stick baking sheet, or lined with parchment paper, scoop the dough out by tablespoons about 2 inches apart.
• Bake until golden brown in the preheated oven for 10-12 minutes.

Video

Notes

Updated February 22, 2023

Originally Posted on July 28, 2013

Nutrition

Calories: 212kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 118mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Calcium: 19mg | Iron: 1mg

This is a classic recipe that really IS the perfect pound cake! There is something about this exact mix of these simple pantry staple ingredients that results in a velvety smooth and perfectly dense and tender cake.

I love desserts! There is nothing better than a slice of cake or a scoop of ice cream, especially when it is homemade. I guess I can just taste the love in a classic homemade dessert, and this pound cake is no different! Once you finish this pound cake, you’ve got to try this classic Apple Pie, this amazing Strawberry Shortcake, and this Lemon Ice Box Cake.

Pound Cake

I have a confession to make. I never really understood why people loved pound cake! It doesn’t have any frosting and it’s a humble looking thing. It easily is outshined by a fluffy angel food cake or a beautiful layered lemon cake. I know it’s a classic, but I’d prefer something like a lemon bar or sugar cookie instead. My feelings changed when I had a pound cake that actually made me say WOW. Out loud. And I set out to recreate that recipe because I couldn’t stop thinking about it. So here you go, this is THE perfect pound cake recipe that you won’t believe is made from a few simple pantry ingredients.

Originally, pound cake was made from one pound of butter, flour, eggs, and sugar. That’s how it got its name! Most recipes have evolved a little over time, and I think it was for the best. This pound cake is made from simple pantry staple ingredients and is a recipe you definitely need to have in your recipe book. It’s a classic! It is amazing served with whipped cream and fresh strawberries and is now one of my family’s favorites. Imagine that!

Ingredients

Does it get any better than a traditional pound cake? It is such a classic! And knowing a great recipe is key. This is the perfect pound cake recipe that you will want to make again and again! It is a plain vanilla pound cake, so feel free to add some lemon extract or lemon zest to add lemon flavor.

• Butter: You will need two sticks of unsalted butter. That is only one-half pound, so no need to panic! This is what gives the cake the yellow color, and that buttery dense flavor. Make sure to let your butter sit out so it’s room temperature.
• Granulated Sugar: Whatever you have in your pantry will work.
• Eggs: This is what gives the egg the rich and velvety texture.
• Egg Yolk: Extra yolk helps to make the same flavor of a traditional pound cake without the same amount of eggs and butter. It also adds moisture to the mixture.
• Vanilla Extract: I like to add a little to give it more flavor and to bring out all the other buttery flavors.
• Salt: A little salt helps to balance all the rich sweet flavors.
• All-Purpose Flour: This is just the easiest to work with. You could use cake flour if you wanted to, but all purpose seems to give the cake the rich dense texture with plenty of tenderness that is more traditional.
• Baking Powder: This will help the cake rise just enough. This cake has a really nice tender crumb, and you don’t want it to puff up too much.

Pound Cake Recipe

This is the perfect pound cake! I tell you what, it is as traditional tasting as can be, and everyone that had some loved it. I bake it in a loaf pan, but you could also bake it in a bundt pan for that classic look. You can make it by hand in a mixing bowl, or in the bowl of a stand mixer. This batter isn’t really delicate, so it has worked out for me either way. Make sure to follow the directions, especially scraping down the sides of the bowl while mixing. You will want a wire rack handy to help your pound cake cool properly.

1. Prep: Preheat the oven to 350 degrees Fahrenheit and grease a 9×5 loaf pan with pan spray, I find the best to be a baking spray with flour. Then set aside.
2. Beat Butter and Sugar: In a large bowl beat the butter with a paddle attachment or a hand mixer until smooth and creamy. Then add the sugar and beat for about 2-3 minutes, until light and fluffy.
3. Combine: Add the eggs, egg yolk, vanilla, and salt. Then beat on low speed until just combined.
4. Mix: Add the flour and mix on medium-low until combined. Then scrape down the sides and bottom of the bowl and beat for another minute.
5. Bake: Pour the batter into the prepared pan. Bake for 1 hour and fifteen minutes, until a toothpick comes out nearly clean of crumbs. Be careful not to open the oven too early, or the cake can fall in the middle.
6. Cool: Let the cake cool for 15-20 minutes before turning out of the pan and letting it finish cooling on a cooling rack. Let cool completely before serving.

More Cake Recipes to Try!

If you are a cake lover, you are in the right place! I have SO many cake recipes that you absolutely need to try, and definitely have one for every occasion. Here are a few of my favorites that I think you’re going to love!

Desserts

Strawberry Poke Cake

Desserts

Honey Bun Cake

Desserts

Butter Pecan Cake

Desserts

Cinnabon Cinnamon Roll Cake

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The Perfect Pound Cake

This is a classic recipe that really IS the perfect pound cake! There is something about this exact mix of these simple pantry staple ingredients that results in a velvety smooth and perfectly dense and tender cake.

Course Dessert

Cuisine American

Keyword Pound Cake, Pound Cake Recipe

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Servings 8 Servings

Calories 489kcal

Author Alyssa Rivers

Ingredients

• 1 cup unsalted butter softened
• 1 1/2 cup granulated sugar
• 4 whole eggs
• 1 egg yolk
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ¾ cup all-purpose flour
• 1 teaspoon baking powder

Instructions

• Preheat the oven to 350° and grease a 9×5 loaf pan with pan spray, I find the best to be a baking spray with flour in it. Set aside.
• In a large bowl beat the butter with a paddle attachment or a hand mixer until smooth and creamy. Add the sugar and beat for about 2-3 minutes, until light and fluffy.
• Add the eggs, egg yolk, vanilla, and salt. Beat on low speed until just combined.
• Add the flour and baking soda and mix on medium-low until combined. Scrape down the sides and bottom of the bowl and beat for another minute.
• Pour the batter into the prepared pan. Bake for 1 hour and fifteen minutes, until a toothpick comes out nearly clean of crumbs. Be careful not to open the oven too early, or the cake can fall in the middle.
• Let the cake cool for 15-20 minutes before turning out of the pan and letting it finish cooling on a cooling rack. Let cool completely before serving.

Nutrition

Calories: 489kcal | Carbohydrates: 59g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 182mg | Potassium: 122mg | Fiber: 1g | Sugar: 38g | Vitamin A: 860IU | Calcium: 48mg | Iron: 2mg