I love Chocolate Texas Sheet Cake, but I wasn’t aware White Texas Sheet Cake existed until I came across it on All Recipes many years ago. The use of almond extract instead of vanilla immediately caught my attention, and I had a feeling it would be something special. Turns out, it absolutely was. Ever since then, it’s been one of my go-to desserts for holidays, parties and family dinners.

WHITE TEXAS SHEET CAKE

This white Texas sheet cake recipe with almond extract is made completely from scratch, giving it that rich, southern-inspired taste everyone loves about Texas sheet cake. The process is simple and unique: a buttery mixture is brought to a boil and then stirred into a batter of flour, sugar, eggs, sour cream, and almond extract, creating a pourable batter without the need for an electronic mixer.

As it bakes into a tender cake, it develops a soft texture with the perfect amount of almond flavor. The finishing touch is a warm, almond-scented frosting that’s poured over the cake while it’s still warm, allowing it to seep in just enough to create a glossy and sweet layer.

Find my expert tips on how to make a homemade white Texas sheet cake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy White Texas Sheet Cake Recipe:

• Large Serving Size: This sheet cake is ideal for parties and gatherings where you need to feed a large crowd.
• Almond-Scented & Buttery: It mimics the same texture you love while adding something new with the almond-scented frosting and flavor.
• A Fun Twist On The Southern Classic: If you love classic Chocolate Texas Sheet Cake, this version is basically its twin with a twist. It’s also great for those who aren’t big chocolate lovers or who have allergies to chocolate.

Ingredients

Texas Sheet Cake

• 1 cup salted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups white granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Almond-Scented Frosting

• 1/2 cup salted butter
• 1/4 cup milk
• 4 ½ cups powdered sugar
• 1/2 teaspoon almond extract

Instructions

For The Texas Sheet Cake

In a medium saucepan, bring butter and water to a boil.

Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda, and salt.

Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)

Pour batter into a greased 15×10-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until golden brown. Cool the cake for about 20 minutes.

For The Almond-Scented Frosting

In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined.

Spread over warm cake. Decorate the cake with sprinkles, if desired.

Servings

This recipe serves 18 to 24 people, depending on portion size. Cutting larger squares gives about 18 servings, ideal for generous dessert portions, while smaller squares yield 24 servings, perfect for parties and potlucks.

Storage and Reheating 

Wrap or store leftover white Texas sheet cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 5 days, just be sure to cover it well to prevent the frosting from drying out.

To freeze the cake, wrap individual slices tightly in plastic wrap and freeze for up to 2 months, thawing them at room temperature before serving. You can reheat this white Texas sheet cake, but it’s best to do so carefully because the frosting can melt or become too soft. For individual slices, warm them gently in the microwave for 10 seconds at a time until just heated.

Holly’s Tips for The Best White Texas Sheet Cake:

• Use High-Quality Ingredients: For the best results, I recommend using high-quality butter and pure almond extract in both the cake and frosting.
• Let Eggs & Sour Cream Sit At Room Temperature: This makes for a smooth, evenly textured cake that bakes consistently.
• Grease The Pan: This will help prevent sticking and make slicing easier once it’s fully set.
• Avoid Overmixing: The goal is to keep this cake batter fluffy and light.
• Frost While Cake Is Warm: This will help the frosting melt slightly into the cake, creating a moist and fresh topping.
• Make It Your Own: Dress it up with sprinkles, toasted nuts, or add fun decorations for holidays and special party themes.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Texas Sheet Cake Bites and Texas Sheet Cake Cookies. They are so delicious!

Wanting something a little different? Make my amazing Strawberry Shortcake Sheet Cake next.

Looking for more cake recipes? Bake these highly-rated recipes next: Carrot Sheet Cake, Caramel Apple Sheet Cake, Chocolate Swirl Cake, and Ho Ho Cake.

Have you made this White Texas Sheet Cake recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #WhiteTexasSheetCake #LifeInTheLofthouse

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White Texas Sheet Cake

Simple ingredients, big flavor! This White Texas Sheet Cake is tender, sweet, and topped with a luscious frosting that melts right into the cake.

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Author Holly

Ingredients

White Texas Sheet Cake

• 1 cup salted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs room temperature
• 1/2 cup sour cream room temperature
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Almond-Scented Frosting

• 1/2 cup salted butter
• 1/4 cup milk
• 4 ½ cups powdered sugar
• 1/2 teaspoon almond extract

Instructions

For The White Texas Sheet Cake

• In a medium saucepan, bring butter and water to a boil.
• Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda and salt.
• Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)
• Pour batter into a greased 15×10-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until golden brown. Cool cake for about 20 minutes.

For The Almond-Scented Frosting

• In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired.

Notes

Yields: 18 to 24 servings (depending on the size of the slices)

Recipe Adapted From: All Recipes.

The post White Texas Sheet Cake appeared first on Life In The Lofthouse.

I was introduced to the Cheesecake Factory restaurant by my Dad about 26 years ago. It was the one at the Forum Shops at Caesar’s Palace in Las Vegas. We had an amazing dinner there with our family. Once it was time for dessert I was so overwhelmed with all the cheesecake choices! I’d never really been too much of a cheesecake fan up until that point, but once I decided on the Oreo Cheesecake and devoured almost the entire piece- I was hooked forever.

These Mini Lime Cheesecakes with Raspberry Sauce have become one of my favorite flavor combinations of cheesecake. It is so good. The tartness of the lime pairs so well cheesecake, and the raspberry sauce just makes them even more delicious. I’m going to start making these for our Cinco de Mayo dinner celebrations. When I think of limes, I think of Mexican food, so these would be a perfect way to end a Mexican meal.

Not only are these mini treats fun and yummy- they are perfect for parties. They’re super easy to make, to transport and to devour! They won’t last long either. Trust me on that!

MORE CHEESECAKE RECIPES YOU MAY LIKE:

Chocolate Dipped Strawberry Mini Cheesecakes

Monster Cookie Dough Cheesecake

Easy No Bake Cheesecake

Banana Cream Pie Cheesecake

The Ultimate Cheesecake

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Mini Lime Cheesecakes with Raspberry Sauce

Creamy mini lime cheesecakes topped with sweet raspberry sauce make the perfect bright, refreshing dessert for any occasion!

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 18

Author Holly

Ingredients

Crust

• 24 regular-size muffin liners
• 3/4 cup fine graham cracker crumbs
• 1/4 cup granulated sugar
• 4 tablespoons salted butter melted

Filling

• 2 blocks (8 ounces each) cream cheese softened
• 1/2 cup sour cream
• 2 large eggs at room temperature
• 3/4 cup granulated sugar
• 2 teaspoons freshly grated lime zest
• 1/4 cup lime juice about 2 large regular limes
• 1 heaping tablespoon cornstarch
• 1 teaspoon vanilla extract

Raspberry Sauce

• 3/4 cup thawed frozen raspberries
• 2 tablespoons granulated sugar
• 1/2 teaspoon freshly grated lime zest
• 1 teaspoon water

Instructions

• Preheat oven to 325° F. Place 18 cupcake-size muffin liners in two muffin pans. Spray the liners lightly with cooking spray.
• For crust: In a small bowl, stir together graham cracker crumbs, sugar and melted butter, then press about 1 Tablespoon of mixture firmly into the bottom of each liner. Set aside.
• For filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
• Divide and pour the filling equally into the 18 prepared crusts (about a 1/4 cup of batter per cup). Bake until the edges are set and the centers slightly jiggle when you tap the pan, about 20 minutes. Let cool completely then cover and refrigerate for at least 2 hours before serving.
• For Raspberry sauce: Place the thawed raspberries, sugar, lime zest, and water in a medium bowl. Stir and mash with a spoon until smooth. Chill for at least 1 hour before drizzling over the cheesecakes. Serve and enjoy!

Notes

Store any leftover cheesecakes covered in the fridge for up to 5 days. 

The post Mini Lime Cheesecakes with Raspberry Sauce appeared first on Life In The Lofthouse.

This Coconut Bundt Cake is everything you love about a classic coconut cake—just a little more irresistible. Each slice is incredibly moist and buttery, with a melt-in-your-mouth crumb and layers of sweet coconut in every bite. It’s the kind of cake that feels light and summery, yet still indulgent enough to satisfy any dessert craving.

Topped with a silky, creamy coconut frosting that drapes beautifully over the cake, every bite is smooth, sweet, and full of flavor. Finally, a sprinkle of toasted coconut flakes adds the perfect contrast that takes this cake to the next level!

COCONUT BUNDT CAKE

This moist coconut Bundt cake recipe is truly one of my favorites! Butter and sugar are creamed together, eggs and sour cream are mixed in, and the dry ingredients are incorporated before baking in a Bundt pan. (If you don’t have this type of pan, here is one you can buy from Amazon.) Once the cake has cooled, a quick, homemade coconut frosting is whisked together and spread over the top, creating an easy yet impressive dessert.

Find my expert tips on how to make a homemade coconut bundt cake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Coconut Bundt Cake Recipe:

• Tropical Flavors: If you are a coconut lover, the coconut extract and sweetened coconut flakes truly make this cake taste like you’re on vacation.
• Sweet & Tender Cake: Every slice of this dessert is soft, fluffy, and perfectly moist with rich coconut flavor in every bite. The creamy coconut frosting and toasted flakes add the sweetest finish.
• Versatile Spring & Summer Dessert: This bundt cake can be served for brunch, birthdays, bridal showers, baby showers, or whenever you need a stunning dessert. 
• Make-Ahead-Friendly: This bundt cake tastes even better as it sits. You can bake it a day in advance. Cover it tightly once cooled. Frost before serving and enjoy!

Ingredients

Coconut Bundt Cake

• 1 3/4 cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 1/2 cups salted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.

In a medium bowl, combine the flour and flaked coconut. Set aside.

Using an electric mixer, cream the butter and sugar together until smooth.

Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.

Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don’t over mix. Allow the cake batter to rest for 10 minutes.

Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired.

*How To Toast the Coconut

Toast the sweetened coconut in a large skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Servings 

Serves 10

Storage 

Store the leftover bundt cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. To freeze, wrap the unfrosted cake tightly, then freeze for up to 3 months. Thaw in the fridge overnight and frost before serving. No reheating necessary.

Holly’s Tips for The Best Coconut Bundt Cake:

• Prepare The Bundt Pan: Bundt pans are notorious for sticking. Grease every crevice generously with butter or shortening, then dust with flour. This helps ensure a clean release.
• Room Temperature Ingredients Matter: Allow the eggs, butter, and sour cream come to room temperature before mixing. This helps the batter emulsify smoothly, giving you a finer crumb and a more even bake.
•  Keep It Moist: Coconut cakes shine when they’re moist. Don’t over-bake; check for doneness at the 45-minute mark with a toothpick.
• Allow the Cake To Cool Before Removing the Pan: Let the cake rest in the Bundt pan for about 20 minutes, allowing it to firm up slightly. This reduces the risk of the cake breaking when inverted.
• Adjust Frosting As Needed: Start with 5 tablespoons of heavy cream and add more gradually until the coconut frosting reaches your preferred thickness for spreading or drizzling.
• Make It Your Own: Swap the coconut frosting for a cream cheese frosting, add a drizzle of white chocolate, or top with pineapple pieces, mango slices, raspberries, or other fruits.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Key Lime Bundt Cake next.

Looking for something different? This White Chocolate Raspberry Bundt Cake is just as delicious.

Looking for more fruit desserts for spring and summer? Make these highly-rated recipes: Raspberry Cream Cake, Lemon Berry Bundt Cake, Strawberry Lemon Loaf Cake, and Lemon Loaf Cake.

Have you made this Coconut Bundt Cake recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CoconutBundtCake #LifeInTheLofthouse

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Coconut Bundt Cake

The best Coconut Bundt Cake recipe—perfectly moist, full of coconut flavor, and topped with creamy frosting and toasted coconut flakes.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 10

Ingredients

Coconut Bundt Cake

• 1 ¾ cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 ½ cups salted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• ½ teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

• Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.
• In a medium bowl, combine the flour and flaked coconut. Set aside.
• Using an electric mixer, cream the butter and sugar together until smooth. Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.
• Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don't over mix. Allow the cake batter to rest for 10 minutes.
• Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

• In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired. Serve and enjoy!

Notes

*How to Toast the Coconut: Toast the sweetened coconut in a skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Recipe adapted from: 5 Boys Baker.

The post Coconut Bundt Cake appeared first on Life In The Lofthouse.

These Chocolate Dipped Strawberry Mini Cheesecakes are creamy and delicious, drenched in melted milk chocolate, then topped with a chocolate-dipped strawberry. Are you drooling yet? If you’re looking for a delicious and amazing treat, this one is a must-make. It’s the ultimate dessert combination for every cheesecake and chocolate-dipped strawberry lover!

CHOCOLATE-DIPPED STRAWBERRY MINI CHEESECAKES

These chocolate-dipped strawberry mini cheesecakes are the best kind of dessert—creamy, rich cheesecake topped with juicy strawberries dipped in silky chocolate. They’re bite-size indulgent, and feel fancy without the fuss, making them perfect for parties, holidays, or anytime you’re craving something extra special.

Just some notes before we get started: I used a silicone cupcake/ muffin pan for this recipe. You can also use a mini cheesecake pan. I love the one I linked from Amazon. Another important note to remember is that it’s natural for cheesecakes to puff up as they bake, and then fall slightly as they cool. It is nothing to be alarmed about.

Find my expert tips on how to make homemade chocolate-dipped strawberry mini cheesecakes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Chocolate-Dipped Strawberry Mini Cheesecakes Recipe:

• Classic 2-in-1 Dessert: Creamy cheesecake, buttery graham cracker crust, juicy strawberries, and rich melted chocolate are a match made in dessert heaven.
• Smooth & Creamy: Baking at a low temperature ensures a luscious, velvety cheesecake that sets beautifully.
• Festive Valentine’s Day Treat: These luscious mini cheesecakes are a fun twist on traditional chocolate-dipped strawberries. Instead of flowers or chocolate, gift these mini cheesecakes!
• Make-Ahead-Friendly: These chill perfectly in the fridge, making entertaining stress-free.
• Perfect For Every Occasion: These mini cheesecakes with chocolate-dipped strawberries on top are ideal for Valentine’s Day, birthday parties, and any celebration that calls for an elegant dessert.

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter, melted
• 2 packages (8 ounces, each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small), rinsed and pat dry
• 10 ounces good quality milk chocolate, melted

Instructions

In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake pans, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.

Preheat oven to 325 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth.

Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon. Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.

Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.

Spoon melted chocolate over each cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Store in refrigerator. Best if eaten within a day.

Servings

Yields: 18 mini cheesecakes

Storage

Store leftover chocolate-dipped strawberry mini cheesecakes in an airtight container in the refrigerator. Because they’re topped with fresh strawberries, they’re best enjoyed the same day, but they can be stored for up to 2 days. No reheating necessary. 

Holly’s Tips for The Best Chocolate Strawberry Mini Cheesecakes:

• Use High-Quality Chocolate: Feel free to use milk chocolate or dark chocolate for this homemade cheesecake recipe. I find brands such as Ghirardelli, Guittard, and Lindt always taste the best.
• Soften Cream Cheese: For a smoother filling, let cream cheese sit at room temperature. Cold cream cheese can create lumps in the batter, making it harder to achieve a creamy texture.
• Don’t Over-Mix: When adding eggs and sugar, mix just until combined. Over-mixing can incorporate too much air, causing the mini cheesecakes to crack or collapse. If they crack it is fine, they will still taste wonderful!
• Bake Low & Slow: Bake the mini cheesecakes at 325°F to ensure a creamy, smooth texture.
• Chill Before Serving: Allow cheesecakes to chill in the refrigerator for at least 2 hours for best results. Chilling helps the filling set and makes it easier to remove the cheesecakes from their molds.
• Dip Strawberries While Chocolate Is Warm: Dip fresh strawberries in the melted chocolate while it’s still warm but not too hot. Let excess chocolate drip off to avoid pooling, then place it on the cheesecake carefully for a neat presentation.
• Make It Your Own: Use milk or dark chocolate, add the white chocolate drizzle, or swap berries to make them your own.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Cupcakes with Strawberry Frosting.

Wanting something different? These Mini Lime Cheesecakes with Raspberry Sauce are just as creamy and sweet.

Looking for something more filling? Strawberry Chocolate Pound Cake Trifle presents beautifully for any party or gathering.

Can’t get enough of cheesecake? Try these highly-rated recipes next: Oreo Cheesecake Bites, Cheesecake Taquitos, Funfetti Cheesecake Pudding Cookies, and No-Bake Cheesecake.

Have you made this Chocolate-Dipped Strawberry Mini Cheesecakes recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateDippedStrawberries #ChocolateStrawberries #MiniCheesecakes #CheesecakeRecipes #LifeInTheLofthouse

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Chocolate-Dipped Strawberry Mini Cheesecakes

Creamy, chocolatey, and bursting with strawberry goodness, these mini cheesecakes are the ultimate bite-size treat!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Servings 18

Author Life in the Lofthouse

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter melted
• 2 packages (8 ounces, each cream cheese softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small)
• 10 ounces good quality milk chocolate melted

Instructions

• In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake tins, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.
• Preheat oven to 325 degrees F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon.
• Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.
• Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.
• Spoon a little melted chocolate over each individual cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Enjoy!

Video

Recipe slightly adapted from: The Little Epicurean.

The post Chocolate-Dipped Strawberry Mini Cheesecakes appeared first on Life In The Lofthouse.

Dreaming of lazy-filled, sun-drenched afternoons by the pool? My Strawberry Lemon Loaf Cake captures the essence of summer with every bite. This recipe is delicious and easy as I believe all summer recipes should be, especially when it comes to dessert!

STRAWBERRY LEMON LOAF CAKE

This recipe strikes the perfect balance between tart and sweet. The sweetness of ripe strawberries pairs nicely with the bright and tangy kick of lemon zest, creating a moist and fluffy cake that melts in your mouth. Each bite feels light yet indulgent. As the weather warms and fruits are back in season, this cake deserves a spot in your summer recipe rotation. This is a must-try for anyone who loves a fruity dessert!

Strawberry Lemon Loaf Cake truly “takes the cake” for light and refreshing desserts. It was meant to be enjoyed for gatherings, a weekend brunch, or a cozy afternoon in the sunshine. Strawberry Lemon Loaf Cake truly speaks for itself with its vibrant fruity flavors. If you’re not typically a fruit dessert enthusiast, this might just be the recipe that changes your mind. Give it a try!

Ingredients

Lemon Loaf Cake

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• ¼ cup whole milk

Instructions

For Cake

Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.

In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)

Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don’t over-mix.

Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over the pan halfway through the baking time.

Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.

In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Storing and Reheating

Due to the fresh fruit used in this recipe, it’s best to consume within 1 to 3 days. Store in an airtight container in the refrigerator. You can also freeze a couple of slices, store in a freezer-safe container and consume within a month. It’s best to let it sit at room temperature after you take it out of the freezer when serving again. When it comes to reheating, reheat in the microwave for up to 10 seconds to soften the cake and glaze. Be careful not to overheat.

Holly’s Tips for the Perfect Strawberry Lemon Loaf Cake

1. Use the freshest produce you have available near you. Fresh fruit will make this so much better!
2. Bake the cake in the center and lower third rack of the oven. And don’t open the oven door too early. This ensures the oven temperature stays consistent, so the cake bakes correctly.
3. Use a toothpick to check when the cake is done. If it comes out clean or with very little crumbs it is done! 
4. Let the cake cool completely before glazing.
5. You can make this cake one day ahead, although I would make glaze the day you plan to serve it!

Servings

This delicious Strawberry Lemon Loaf Cake yields up to eight servings, but this will vary on how thick you slice it.

Similar Recipes

Looking for something similar? Try my Strawberry Sheet Cake. Another delicious summer dessert with cream cheese frosting and fresh strawberry slices. Yum!

Try my Skinny Strawberry Cheesecake Dip for a lighter dessert option. It tastes great at a fraction of the calories. Dig in!

Who says you can’t have breakfast for dessert? Try my Berry Croissant Bake for a Danish inspired meal.

Impress at your next summer BBQ or soiree with this Berry Cheesecake Salad. A delicious side dish that is to die for!

We all scream for ice cream (especially if no machine is required)! Try my Easy Strawberry Ice Cream recipe. It tastes like summer! 

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Strawberry Lemon Loaf Cake

Enjoy the taste of summer with Strawberry Lemon Cake. This light cake melts in your mouth blending the lines between tart, sweet and delicious!

Prep Time 1 hour hour

Cook Time 55 minutes minutes

Servings 8

Ingredients

Lemon Loaf Cake

• 1 cup salted butter softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1/4 cup sour cream room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• 1/4 cup milk

Instructions

Cake

• Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)
• Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don't over-mix.
• Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over for the pan halfway through the baking time.
• Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

• Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.
• In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Notes

Yields: about 8 slices (depending on how thick the cake is sliced.)

The post Strawberry Lemon Loaf Cake appeared first on Life In The Lofthouse.

I originally published this recipe in 2014 and have since added new photos and more helpful information.

I’m so excited to share this Coconut Cream Cake with Coconut Cream Cheese Frosting! This cake is what coconut-loving dreams are made of, and it’s famous at our house. My kids ask for it for their birthdays, and it’s always served at Easter and Christmas time. It’s by far the best scratch cake I have ever made. The flavor of coconut is utter perfection, and it is so moist and amazing. Seriously, you all need to make this!

The cake is soaked in coconut milk that transforms an ordinary cake into something amazingly decadent. Please don’t get worried about the soggy factor – this cake is far from soggy. It is so moist and filled with coconut flavor that you’ll possibly shed a happy tear as you take every bite.

Cake Ingredients

Wet Ingredients

• 1 cup salted butter, softened
• 1 ¾ cup granulated sugar
• 1 ½ cups unsweetened coconut milk, divided
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Additional Ingredients

• 1 cup buttermilk
• 1 teaspoon coconut extract

Coconut Cream Cheese Frosting

• 1/2 cup salted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon coconut extract
• 5 cups powdered sugar
• Milk, as needed

Instructions

Coconut Cake

Preheat oven to 275 degrees F. (That low temperature is correct.) Grease and flour two 9-inch cake pans. (I also put parchment paper in the bottom of pans and then grease again.)

Separate eggs whites from yolks. Set aside whites in a medium bowl.

In a large bowl, add the butter, granulated sugar, 1 cup of the coconut milk, and the egg yolks. Using a hand mixer, on medium speed, beat just until fluffy and combined.

In a separate bowl, whisk together the dry ingredients. Slowly add dry ingredients into the wet, with mixer on low speed, alternating with the buttermilk/ coconut extract mixture.

In the bowl of egg whites, add a pinch of salt and beat on high speed until stiff peaks form. Fold the egg whites into the batter until just combined. Divide batter evenly among the two cake pans. Bake for 60 to 65 minutes, or until toothpick inserted in center comes out clean.

Allow the cakes to cool in pans for 10 minutes, then invert onto a wire rack.

Poke holes all over top of cakes (making sure not to poke all the way through.) Drizzle the remaining 1/2 cup of coconut milk onto both cakes.

Let cakes cool completely before frosting. (After my cakes were cooled, I wrapped them in saran wrap and then put them in the fridge overnight, so they would be easy to frost the next day.)

Coconut Cream Cheese Frosting

In a medium bowl, add butter, cream cheese and coconut extract. Using a hand mixer on medium speed, beat together until combined and fluffy. Slowly add in the powdered sugar until frosting reaches your desired consistency. You may need to add a little milk.

Place one cake onto a cake platter or plate. Frost the top of that cake with frosting. Place the second cake on top and frost top and sides of the cake. Grab handfuls of *toasted coconut and gently press onto the sides and top of cake. Enjoy! (Keep leftover cake covered and refrigerated.)

*Toasted Coconut Topping: Place 2 cups of sweetened, shredded coconut onto an un-greased cookie sheet. Bake for 10 minutes in a 325-degree F. oven. Some pieces will be browned and others white and soft. Let cool before covering on cake.

STORING INSTRUCTIONS

This beautiful Coconut Cream Cake with Cream Cheese Frosting must be stored in the fridge because of the cream cheese in the frosting. Cover well and store any leftovers in the fridge for up to 4 days.

ENJOY THIS RECIPE? HERE IS A FEW MORE SENSATIONAL CAKES!

Strawberry Shortcake Sheet Cake – A soft white cake topped with cream cheese frosting and freshly sliced strawberries. This is a dessert for any celebration!

Coffee Cake – This traditional recipe is just what your morning cup of coffee has been asking for. A dense flavorful cake with a crumbly topping.

Raspberry Cream Cake – This beautiful cake has a white cake base with a cream cheese, and raspberry topping.

Oreo Pudding Poke Cake – A super moist chocolate cake that is perfect for any Oreo lover.

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Coconut Cream Cake with Coconut Cream Cheese Frosting

Moist coconut cake layers covered in a delicious coconut frosting. If you are looking for a homemade cake to impress with then look no further!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 12

Author Life in the Lofthouse

Ingredients

Coconut Cake

Wet Ingredients

• 1 cup salted butter softened
• 1 ¾ cup granulated sugar
• 1 ½ cups unsweetened coconut milk divided
• 4 large eggs

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Additional Ingredients

• 1 cup buttermilk
• 1 teaspoon coconut extract

Coconut Cream Cheese Frosting

• 1/2 cup salted butter softened
• 8 ounces cream cheese softened
• 1 teaspoon coconut extract
• 5 cups powdered sugar
• milk as needed

*Toasted Coconut Topping (optional)

• 2 cups sweetened shredded coconut

Instructions

Coconut Cake

• Preheat oven to 275 degrees F. (That low temperature is correct.) Grease and flour two 9-inch cake pans. (I also put parchment paper in the bottom of pans and then grease again.)
• Separate eggs whites from yolks, set aside whites in a medium bowl.
• In a large bowl, add the butter, granulated sugar, 1 cup of the coconut milk, and the egg yolks. Using a hand mixer, on medium speed, beat just until fluffy and combined.
• In a separate bowl, whisk together the dry ingredients. Slowly add dry ingredients into the wet, with mixer on low speed, alternating with the buttermilk/ coconut extract mixture.
• In the bowl of egg whites, add a pinch of salt and beat on high speed until stiff peaks form. Fold the egg whites into the batter until just combined. Divide batter evenly among the two cake pans. Bake for 60 to 65 minutes, or until toothpick inserted in center comes out clean.
• Allow the cakes to cool in pans for 10 minutes, then invert onto a wire rack. Poke holes all over top of cakes (making sure not to poke all the way through.) Drizzle the remaining 1/2 cup of coconut milk onto both cakes.
• Let cakes cool completely before frosting. (After my cakes were cooled I wrapped them in saran wrap and then put them in the fridge overnight, so they would be easy to frost the next day.)

Coconut Cream Cheese Frosting

• In a medium bowl, add butter, cream cheese and coconut extract. Using a hand mixer on medium speed, beat together until combined and fluffy. Slowly add in the powdered sugar until frosting reaches your desired consistency. You may need to add a little milk.
• Place one cake onto a cake platter or plate. Frost the top of that cake with frosting. Place the second cake on top and frost top and sides of the cake. Grab handfuls of *toasted coconut and gently press onto the sides and top of cake. Enjoy! (Keep leftover cake covered and refrigerated)
• *Toasted Coconut Topping: Place 2 cups of sweetened, shredded coconut onto an un-greased cookie sheet. Bake for 10 minutes in a 325 degree oven. Some pieces will be browned and others white and soft. Let cool before covering on cake.

Notes

Yields: 10 servings

The post Coconut Cream Cake with Coconut Cream Cheese Frosting appeared first on Life In The Lofthouse.

I want to start by saying that I KNOW this is not a classic biscuit-like shortcake recipe. That is something I want to clarify now. lol These yummy Homemade Strawberry Shortcakes are MY take on the classic treat, and they are delicious! It’s a showstopper of a treat that’s as beautiful as it is delectable, making it perfect for any occasion!

HOMEMADE STRAWBERRY SHORTCAKE

Who knew that there are many versions of Strawberry Shortcake out there, AND that it is a very sensitive topic! Haha. Growing up, we ate ours with angel food cake from the store, and I always loved it. Sometimes Mom would even serve it with poundcake. I personally have never tried the classic biscuit version yet, but it is on my bucket list.

The recipe I’m sharing today is my favorite and one that my family adores. Desserts have a way of bringing the Lofthouse crew together, and these are no exception. These cakes have a light and fluffy texture that was made for all the strawberries and juice to seep into!

Not only are these delicious, but they are a cinch to prepare. So, grab your apron, whip up a batch, and get ready to fall in love!

INGREDIENTS

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

INSTRUCTIONS

Strawberries

Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they’ll produce.)

Sweetened Whipped Cream

Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it’s thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don’t prepare whipped cream too far in advance. After an hour it can get liquidy.)

Shortcakes

Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.

Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.

In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don’t over mix. Divide the batter evenly among the 10 prepared muffin cups.

Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan. Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

SERVING SUGGESTIONS

Homemade Strawberry Shortcake can be enjoyed in so many ways. Serve it as a show-stopping finale to a dinner party, a spring BBQ treat, or as a fun sweet for family movie night!

STORING INSTRUCTIONS

If you have leftovers (though that’s unlikely!), you can store each component to enjoy later. The shortcakes can be kept in an airtight container at room temperature for up to three days or frozen for up to one month. The strawberries can be refrigerated in a covered container for up to two days.

*I don’t suggest making the sweetened whipped cream a head of time. Make that within the hour you’re going to serve it.

WAYS TO CUSTOMIZE

For a chocolate lovers’ twist, drizzle on some chocolate sauce or hot fudge right before serving! If you love a mix of berries, use a combination of strawberries, raspberries, and blueberries for a vibrant medley. Add chopped almonds or pecans for a delightful nutty crunch or incorporate a teaspoon of lemon zest for a refreshing citrus zing!

ENJOY THIS RECIPE? HERE ARE A FEW MORE STRAWBERRY SENSATIONS!

The Best Strawberry Bliss Bars – These are loaded with coconut, chocolate chips, oats, and strawberries. They are perfect for any time of the year!

Strawberry Cheese Danish – Buttery, flaky crescent rolls with a delicious strawberry center and a vanilla glaze drizzle. The perfect treat for mornings!

Amazing Strawberry Cobbler – A warm baked dessert with fresh strawberries and a soft cookie crust. My recipe is what summer daydreams are made of.

Strawberry Shortcake Cupcakes – Delicious and light as air. Topped with strawberries, glaze and whipped cream, these cupcakes are the perfect treat!

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Homemade Strawberry Shortcake

Homemade shortcakes, fresh strawberries, and homemade whipped cream, this dessert couldn’t get any more delicious!

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 10

Ingredients

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

Instructions

Strawberries

• Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they'll produce.)

Sweetened Whipped Cream

• Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it's thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don't prepare whipped cream too far in advance. After an hour it can become liquidy.)

Shortcakes

• Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.
• Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.
• In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don't over mix. Divide the batter evenly among the 10 prepared muffin cups.
• Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan.
• Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

The post Homemade Strawberry Shortcake appeared first on Life In The Lofthouse.

Between fixing dinner, tackling never-ending piles of laundry, and making sure everyone is prepared for the next day, there’s hardly a second to breathe sometimes. That’s why finding small moments of joy—like baking a delicious treat—can feel like an oasis. Enter my Blueberry Breakfast Cake. It’s not just any blueberry cake; it’s like a blueberry muffin that has been taken to a whole new level of deliciousness.

This is the kind of cake that gives you a reason to look forward to the weekend, or perhaps a sweet treat to share when company comes over. The best part? It’s incredibly easy to make yet tastes like something straight out of a fancy bakery.

BLUEBERRY BREAKFAST CAKE

Picture this: a moist, fluffy cake bursting with juicy blueberries and a hint of lemon zest to brighten it up. Each bite is the perfect balance of sweetness and tartness, with that classic blueberry flavor shining through. You’re going to want to trust me on this—it’s seriously good stuff.

The key lies in the use of fresh blueberries and a touch of lemon zest, which give the cake a fresh, zippy flavor that’s hard to resist. The zest, combined with the tender crumb of the cake, makes for an unforgettable bite.

The other important component is the buttermilk. Buttermilk adds a tangy note to the batter while also helping to keep the cake moist and tender. You could substitute regular milk, but using buttermilk gives it that extra richness that really takes this cake up a notch. Paired with the sweetness of the blueberries and sugar, the flavor profile is downright addictive.

INGREDIENTS

• 1/2 cup butter, softened
• 2 teaspoons fresh lemon zest
• 3/4 cup + 2 Tablespoons granulated sugar, divided
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the granulated sugar together. (Set aside the remaining Tablespoon of sugar for later.) Beat the mixture until creamy and fluffy. Add egg and vanilla and beat until just combined.

Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.

Whisk together the remaining flour, baking powder, and salt together in a separate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Gently fold in blueberries.

Grease a 9×9-inch square baking dish (or an 8×10-inch baking dish) with non-stick spray. Spread batter evenly into the prepared pan (batter will be thick). Sprinkle the remaining tablespoon of sugar evenly over the top of the batter. Bake for 35 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes before serving.

SERVINGS

This cake makes 9 servings. This means there’s plenty to go around. Whether you’re serving it for breakfast, dessert, or as a snack, you’ll love how easily it feeds a small group without much effort!

PAIRING OPTIONS

This cake pairs beautifully with a variety of breakfast items. For a well-rounded morning meal, serve it alongside a warm cup of coffee. You can also plate it with a colorful assortment of fresh fruit—like sliced strawberries, raspberries, or even more blueberries—to complement the cake’s natural flavors. This cake can also sit happily next to scrambled eggs, bacon, or other classic breakfast foods, making for an awesome spread that will satisfy all your guests!

STORING INSTRUCTIONS

This cake stores well, allowing you to savor its flavors beyond the day you bake it. If you have leftovers, simply transfer the cake into an airtight container and keep it at room temperature for up to three days. The cake stays moist and retains its fresh taste. It can also be stored in the fridge.

PERFECT FOR SO MANY OCCASIONS

Whether you’re hosting a weekend brunch, having guests over, or simply treating yourself after a long day, this blueberry cake fits the bill perfectly. It’s the kind of recipe you’ll want to keep in your back pocket, ready to pull out whenever you need a guaranteed crowd-pleaser.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FANTASTIC BAKES!

Berry Croissant Bake – Filled with a mixture of berries, sweet cream cheese, and buttery croissants. Like a Danish pastry but made from your very own kitchen.

Breakfast Bake – A delicious egg casserole with sausage, green bell peppers, and cheese over a flaky crescent roll crust. What an amazing breakfast!

French Toast Bake – Sour dough bread covered in a milky egg and sugar mixture then baked to perfection. The cinnamon-crumble topping is the best part.

Bacon Egg and Cheese Croissant Bake – The perfect breakfast recipe. Crispy bacon, eggs, cheese, and buttery croissants. Bonus, it’s super easy to make!

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Blueberry Breakfast Cake

Blueberry Breakfast Cake is a warm cake overflowing with blueberries and a sugary crust topping! Serve first thing in the morning with a cup of coffee or for dessert with fresh whipped cream!

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Servings 9

Author Holly

Ingredients

• 1/2 cup salted butter softened
• 2 teaspoons fresh lemon zest
• 3/4 cup + 2 Tablespoons granulated sugar divided
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (284 g) all-purpose flour divided
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk

Instructions

• Preheat the oven to 350 degrees F. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the granulated sugar together. (Set aside the remaining Tablespoon of sugar for later.) Beat the mixture until creamy and fluffy. Add egg and vanilla and beat until just combined.
• Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.
• Whisk together the remaining flour, baking powder, and salt together in a separate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Gently fold in blueberries.
• Grease a 9×9-inch square baking dish (or an 8×10-inch baking dish) with non-stick spray. Spread batter evenly into the prepared pan (batter will be thick). Sprinkle the remaining tablespoon of sugar evenly over the top of the batter.
• Bake for 35 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes before slicing. Serve and enjoy!

The post Blueberry Breakfast Cake appeared first on Life In The Lofthouse.

As the air turns crisp and the leaves begin to change, there’s nothing quite like the comforting flavors of pumpkin spice. It always brings a sense of warmth and coziness to your kitchen. This Pumpkin Spice Crumb Cake is the perfect recipe to celebrate the arrival of fall, combining the rich flavors of pumpkin with the warmth of cinnamon, ginger, nutmeg, and cloves.

The combination of soft, spice cake and crunchy crumb topping is simply irresistible, making this cake a hit with everyone who tries it. So, as the weather starts to cool and the leaves begin to fall, take some time to bake this practically perfect cake. It’s the best way to celebrate the flavors of the season and create warm, lasting memories with family and friends. Happy baking!

PUMPKIN SPICE CRUMB CAKE

In this crumb cake, the pumpkin spice blend not only flavors the cake itself but also adds depth to the crumb topping, making every bite a deliciously spiced experience. This cake is made with simple ingredients that come together to create something truly special. The cake batter starts with a blend of all-purpose flour, baking powder, and salt, which provide the structure and lift needed for a fluffy cake. The star of the show is, of course, the pumpkin puree, which adds moisture and a subtle sweetness to the cake. Combined with softened butter, sugar, eggs, and vanilla, the batter becomes rich and smooth.

INGREDIENTS

Cake

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups pumpkin puree
• ½ cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Crumbs

• 1/2 cup cold butter, cubed
• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Glaze

• ½ cup powdered sugar
• 1 Tablespoon milk
• ½ teaspoon vanilla extract

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.

For Cake

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In the bowl of an electric mixer, beat together the butter and pumpkin puree until combined. Add the sugar and beat until well combined. Beat in the eggs and vanilla.

Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Continue to mix on low speed until just combined.

For Crumbs

Combine all ingredients in a medium bowl. Using a fork or pastry cutter, cut in the butter until it forms small crumbs.

Back to Cake

Pour half of the pumpkin cake batter evenly into the prepared baking dish. Layer with half the crumbs and then the remainder of the batter. Top evenly with the remaining crumbs.

Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 30 minutes before glazing.

Glaze

Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle all over the warm cake. Cut into slices and serve!

SERVINGS

This cake can be cut into 12 even pieces, ensuring that everyone gets a taste of its soft, spiced layers and sweet, crunchy crumb topping.

SERVING SUGGESTIONS

This cake is incredibly versatile and can be served in a variety of ways. It’s perfect as a breakfast treat alongside a cup of coffee or tea, but it also makes a wonderful dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream. The cake’s warm, spiced flavors are particularly delightful during the fall and winter months, making it a great addition to holiday gatherings or cozy family dinners.

STORING

If you’re not planning to eat the entire cake in one sitting (though it might be hard to resist!), you can store any leftovers in an airtight container at room temperature for up to three days. The cake will remain moist and flavorful, with the crumb topping staying slightly crunchy. This cake is also freezer-friendly, making it a great option for meal prepping or saving for later. To freeze, simply wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place it in the freezer. When you’re ready to enjoy the cake, allow it to thaw at room temperature for a few hours or overnight in the refrigerator. It can be warmed in the microwave or oven before serving, if desired.

CREATIVE ALTERNATIVES

One of the best things about this recipe is its versatility—you can easily have fun with different additions to make it your own. For a touch of indulgence, try folding in a handful of chocolate chips into the batter for a rich, melty surprise in every bite. If you’re a fan of nuts, chopped pecans or walnuts can add a delightful crunch and complement the warm spices in the cake. You can even sprinkle some nuts over the crumb topping for an extra layer of texture and flavor. These simple additions can elevate the cake and make it even more special, perfect for tailoring to your personal taste or creating a unique twist on a classic favorite.

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECT PUMPKIN RECIPES!

Pumpkin Cobbler – The ultimate fall dessert with a fluffy pumpkin cake on top and warm caramel sauce on the bottom! Perfect for those fall family gatherings.

Pumpkin Chocolate Chip Cookies – The best fall treat! Skip the grocery store line and try this recipe for amazing pumpkin cookies that your family will love.

White Chocolate Pumpkin Snickerdoodles – Delicious and perfect for the fall season. Soft cookies, loaded with white chocolate chips and pumpkin flavor.

Pumpkin Cinnamon Rolls – Soft, delicious and full of pumpkin flavor. This is my favorite recipe to make during the fall and winter months. The best fall breakfast!

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Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake features a moist pumpkin spice cake with a cinnamon and brown sugar crumb topping and vanilla glaze. This cake is the perfect fall dessert! topped with a maple glaze.

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Ingredients

Cake

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• ½ cup butter softened
• 1 ¼ cups pumpkin puree (not pumpkin pie filling)
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup milk

Crumbs

• 1/2 cup cold butter cubed
• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Glaze

• 1/2 cup powdered sugar
• 1 Tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

Cake

• Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
• In the bowl of an electric mixer, beat together the butter and pumpkin puree until combined. Add the sugar and beat until well combined. Beat in the eggs and vanilla.
• Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Continue to mix on low speed until just combined.

Crumbs

• Combine all crumb ingredients in a medium bowl. Using a fork or pastry cutter, cut in the butter until it forms small crumbs.

Back to Cake

• Pour half of the pumpkin cake batter evenly into the prepared baking dish. Layer with half the crumbs and then the remainder of the batter. Top evenly with the remaining crumbs.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 30 minutes before glazing.

Glaze

• Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle all over the warm cake. Cut into slices and serve. Enjoy!

The post Pumpkin Spice Crumb Cake appeared first on Life In The Lofthouse.

In the realm of decadent desserts, few creations rival the exquisite delight of a White Chocolate Raspberry Bundt Cake. Combining the delicate sweetness of white chocolate with the tartness of fresh raspberries, this cake is a symphony of flavors and textures that will enchant your taste buds and captivate your senses. Crafted with care and precision, each slice offers a glimpse into a world of culinary bliss, where every bite is a moment of pure indulgence.

WHITE CHOCOLATE RASPBERRY BUNDT CAKE

Prepare to embark on a journey of culinary delight as you delve into the secrets of crafting the perfect Bundt cake. In a large bowl, add white cake mix, instant white chocolate pudding, eggs, water, vegetable oil, and sour cream. Blend until the ingredients become a smooth batter. Fold in chopped white chocolate chips, adding an extra layer of richness and decadence to the mix.

Now, the pièce de resistance: the raspberry swirl. Spoon half of the cake batter into the prepared Bundt cake pan, spreading it out evenly to create a sumptuous foundation. With delicate precision, layer spoonfuls of raspberry pie filling over the batter, gently swirling them in with a knife to create captivating patterns of crimson sweetness.

Carefully pour the remaining cake batter over the raspberry swirls, sealing in the hidden treasures within. Top the cake with more dollops of raspberry preserves and swirl them into the batter, ensuring that every slice is a harmonious blend of flavors. Once baked to golden perfection, remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a cake platter. As you release the cake from its confines, behold the masterpiece you have created – a vision of beauty and taste that promises to enchant all who behold it.

CAKE

• 1 box (15.25 ounces) white cake mix
• 1 small box (3.4 ounces) instant white chocolate pudding
• 4 large eggs
• ½ cup water
• ½ cup vegetable oil
• 1 cup sour cream
• 1 cup white chocolate chips, chopped into smaller pieces
• 1 cup raspberry pie filling, divided 

CREAM CHEESE FROSTING

• 1 block (8 ounces) cream cheese, softened
• ¼ cup salted butter, softened
• 1/2 Tablespoon vanilla extract
• 3 to 4 cups powdered sugar

CAKE INSTRUCTIONS

Preheat the oven to 350 degrees F. Heavily grease a standard size Bundt cake pan with cooking spray. Set aside.

In a large bowl, using an electric hand mixer, mix the cake mix, pudding mix, sour cream, eggs, water, and oil together until combined. Fold in the chopped white chocolate chips. 

Pour only half of the cake batter into the prepared Bundt cake pan, spreading out evenly.  

Spoon half the raspberry pie filling in 6 spoonfuls evenly over the batter. Take a knife, and gently swirl the pie filling into the batter. Be careful not to let the raspberry touch the sides of the cake pan.

Pour the remaining cake batter evenly over the raspberry filling swirls. Drop the remaining raspberry filling by spoonfuls all over the top. Using a clean knife, swirl the raspberry all over in the batter, being careful not to touch the sides of the cake pan with the pie filling.

Bake for 50 to 55 minutes or until cooked through. Carefully remove from the oven. Allow the cake to cool in the pan for 15 minutes, then invert and carefully release the cake onto a cake platter.  

CREAM CHEESE FROSTING

In a large bowl, using an electric hand mixer, cream together the cream cheese and butter until creamy and combined. Stir in the vanilla. 

Gradually mix in 2 cups of the powdered sugar. Continue to add ½ cup of powdered sugar at a time until a thick, but soft frosting is formed.

Spoon the frosting into a large Ziplock bag, squeezing all the icing down to one corner. Snip off the corner, and pipe frosting stripes all over the cake. Cut into pieces and serve!

SERVINGS

This amazing cake yields 12 servings. This indulgent treat is perfect for sharing with family and friends at gatherings, celebrations, or simply as a centerpiece for any occasion. Gather around the table and prepare to delight in the decadence of this exquisite dessert, where every bite is pure bliss.

STORING INSTRUCTIONS

Though it may be hard to resist devouring every slice in one sitting, you can extend the joy of indulgence by storing any leftover cake in an airtight container in the refrigerator. The cake stored properly will keep well for several days.

INDULGE

Serve this delicious creation alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cool creaminess of the ice cream complements the richness of the cake, creating flavors that will dance on your palate with each bite. For an extra touch of elegance, garnish each slice with a sprig of fresh mint or a dusting of powdered sugar, transforming it into a dessert fit for royalty. It’s easy ways like this that can take a simple sensation into something spectacular.

Similar Recipes

Caramel Apple Poke Cake: The warm traditional spices of traditional apple desserts baked into a cake, poked, and filled with delicious frosting and caramel.

Lemon Pudding Cake: The tartness of this tangy lemon dessert is balanced out with the richness of a pudding center. This is for any lover of all thing’s lemon!

The Best Carrot Cake: The name says it all! You won’t find anything out there quite like this. A double layered carrot cake with a cream cheese frosting.

Cinnamon Roll Cake: This marriage of cinnamon roll turned into fluffy cake has everything you want from both desserts! Especially plenty of vanilla glaze.

Have you made this White Chocolate Raspberry Bundt Cake recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #WhiteChocolateRaspberry #BundtCake #CakeRecipes #LifeInTheLofthouse

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White Chocolate Raspberry Bundt Cake

This dreamy cake is filled with rich white chocolate and a sweet raspberry filling. The cream cheese frosting tops it off to perfection!

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 12

Ingredients

Cake

• 1 box (15.25 ounces) white cake mix
• 1 small box (3.4 ounces) instant white chocolate pudding
• 4 large eggs
• ½ cup water
• ½ cup vegetable oil
• 1 cup sour cream
• 1 cup white chocolate chips chopped into smaller pieces
• 1 cup raspberry pie filling divided (I used the Duncan Hines pie filling)

Cream Cheese Frosting

• 1 block (8 ounces) cream cheese softened
• ¼ cup salted butter softened
• 1/2 Tablespoon vanilla extract
• 3 to 4 cups powdered sugar

Instructions

Cake

• Preheat the oven to 350 degrees F. Heavily grease a standard size Bundt cake pan with cooking spray. Set aside.
• In a large bowl, using an electric hand mixer, mix the cake mix, pudding mix, sour cream, eggs, water, and oil together until combined. Fold in the chopped white chocolate chips. 
• Pour only half of the cake batter into the prepared Bundt cake pan, spreading out evenly. Spoon half the raspberry pie filling in 6 spoonfuls evenly over the batter. Take a knife, and gently swirl into the batter. Be careful not to let the raspberry touch the sides of the cake pan. (it will burn if it does.)
• Pour the remaining cake batter evenly over the raspberry filling swirls. Drop the remaining raspberry filling by spoonfuls all over the top. Using a clean knife, swirl the raspberry all over in the batter, being careful not to touch the sides of the cake pan with the raspberry.
• Bake for 50 to 55 minutes or until cooked through. Carefully remove from the oven. Allow the cake to cool in the pan for 15 minutes, then invert and carefully release the cake onto a cake platter. 

Cream Cheese Frosting

• In a large bowl, using an electric hand mixer, cream together the cream cheese and butter until creamy and combined. Stir in the vanilla. Gradually mix in 2 cups of the powdered sugar. Continue to add ½ cup of powdered sugar at a time until a thick, but soft frosting is formed.
• Spoon the frosting into a large Ziplock bag, squeezing all the icing down to one corner. Snip off the corner, and pipe frosting stripes all over the cake. Cut into pieces and serve!

The post White Chocolate Raspberry Bundt Cake appeared first on Life In The Lofthouse.

You may be asking yourself, ‘a cake in a crock pot?’ Yes, I know it might seem a little outlandish, but this dessert is so amazing you need to try it before you knock it! I am sure that you and your family have at least been out for dinner and ordered a molten lava cake for dessert. It usually comes out in a small, single serving bowl enough for everyone to have a bite or two. My Crock Pot Chocolate Lava Cake turns your entire slow cooker into a chocolate lava pool! This dessert goes a long way so that everyone can enjoy their own big serving!

CROCK POT CHOCOLATE LAVA CAKE

Have you ever had that one dessert where you know it’s too good to be true? This, my friends, is that dessert. This wonderful lava cake is so delicious and easy to make. All the ingredients are dumped right in and then the slow cooker does the rest of the work! Baking cake in the crock pot is one of the best ways to do it, because it will cook slowly and evenly. The combination of the fluffy chocolate cake and warm fudge hidden beneath makes for an unforgettable treat!

INGREDIENTS

Chocolate Cake

• ¾ cup granulated sugar
• 1 cup all-purpose flour
• 4 Tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk (I use 2%)
• 5 Tablespoons salted butter, melted
• ½ Tablespoon vanilla extract

Fudge Sauce

• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1/3 cup unsweetened cocoa powder
• 2 1/4 cups boiling water

INSTRUCTIONS

Chocolate Cake

Grease the insert of a large (5 to 7-quart) crock pot with cooking spray. Mix the sugar, flour, unsweetened cocoa, baking powder, and salt together in a large bowl. Whisk in milk, melted butter, and vanilla until combined. Spread the batter evenly in the bottom of the greased crock pot insert. 

Fudge Sauce

Whisk both sugars and unsweetened cocoa together. Sprinkle mixture evenly over the cake batter. Carefully pour the boiling water evenly over the top. DO NOT STIR! Cover with lid and cook on high heat for 2 to 2 1/2 hours OR cook on low heat for 3 ½ to 4 hours. When a toothpick inserted in the center of cake comes out mostly clean it is ready. Turn off heat and remove the lid. Allow cake to sit for 15 minutes or until it has cooled down slightly. Serve warm cake with whipped cream and/or vanilla ice cream. Enjoy!

SERVINGS

This recipe yields 8 servings. For my family of 5 that is more than enough for all of us to enjoy a very healthy serving of dessert. Kale, and Kallen, always go back for a second round and there is always plenty for that. This is a great dessert to make for a small birthday celebration, or if you plan to have a couple of friends over for dinner!

TOPPINGS

Vanilla ice cream and whipped cream are my favorite toppings for this lava cake, but the sky is the limit! Top it with any of your favorite cake toppings such as: caramel sauce, sprinkles, chopped nuts, etc.

​​ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE CHOCOLATEY DESSERTS!

Easy Chocolate Lava Cakes – A personalized version of the rich and warm chocolatey dessert.

Marshmallow Chocolate Cookies – A soft chocolate cookie that is topped with a fluffy marshmallow and chocolate drizzle.

Chocolate Fudge Brownies – Rich, dense, and fudgy chocolate brownies that are guaranteed to put a smile on anyone’s face.

Chocolate Cupcakes with Oreo Buttercream – Soft and fluffy chocolate cupcakes with a buttercream infused with bits of Oreo cookies.

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Crock Pot Chocolate Lava Cake

This delicious chocolate cake is baked in the crock pot with a bed of warm fudge sauce. Top with whipped cream or vanilla ice cream for the ultimate dessert!

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 8

Ingredients

Chocolate Cake

• ¾ cup granulated sugar
• 1 cup all-purpose flour
• 4 Tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 Tablespoons salted butter melted
• 1/2 cup milk (I use 2 %)
• ½ Tablespoon vanilla extract

Fudge Sauce

• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1/3 cup unsweetened cocoa powder
• 2 ¼ cups boiling water

Instructions

Chocolate Cake

• Grease the insert of a large (5 to 7-quart) crock pot with cooking spray. Mix the sugar, flour, unsweetened cocoa, baking powder, and salt together in a large bowl. Whisk in milk, melted butter, and vanilla until combined. Spread the batter evenly in the bottom of the greased crock pot insert. 

Fudge Sauce

• Whisk both sugars and unsweetened cocoa together. Sprinkle mixture evenly over the cake batter. Carefully pour the boiling water evenly over the top. DO NOT STIR! Cover with lid and cook on high heat for 2 to 2 ½ hours OR cook on low heat for 3 ½ to 4 hours. When a toothpick inserted in the center of cake comes out mostly clean it is ready.
• Turn off heat and remove the lid. Allow cake to sit for 15 minutes or until it has cooled down slightly. Serve warm cake with whipped cream and/or vanilla ice cream. Enjoy!

 *Recipe updated 4/6/24*

The post Crock Pot Chocolate Lava Cake appeared first on Life In The Lofthouse.

Few things evoke delight like the aroma of a freshly baked cake wafting through your kitchen. If you’re on the lookout for a cake that seamlessly blends the goodness of bananas, and the warmth of cinnamon, your search ends here. Enter the realm of indulgence with my Banana Cinnamon Roll Cake. Everything about this dessert is a dream come true. All the flavors marry together so well, and you can enjoy this sweet treat morning and night. It’s great with a cup of coffee in the morning, or fantastic after dinner for something sweet before you drift off to dreamland. Everyone in the family is going to go bananas for this recipe!

BANANA CINNAMON ROLL CAKE

Before you embark on this joyous baking journey, assemble the ensemble of ingredients that will bring this delightful cake to life. The cinnamon topping, a key player, requires a blend of light brown sugar, ground cinnamon, and melted salted butter. It’s so simple to make and insanely flavorful.

Now, the star of the show – the banana cake. Mashed bananas and butter, mixed with light brown sugar, egg, buttermilk, and vanilla extract. The dry ingredients are mixed in a separate bowl until it’s time for everything to come together.

The result is a cake batter that’s a perfect union of moisture, sweetness, and aromatic goodness. As the cake cools prepare a simple yet decadent icing of powdered sugar and milk. With an artist’s touch, let it cascade over the cooled cake, enhancing both the visual appeal and the sweetness of every bite.

Ingredients

Cinnamon Topping

• 5 Tablespoons light brown sugar 
• 1 Tablespoon ground cinnamon
• 4 Tablespoons salted butter, melted and cooled 

Banana Cake

• 2 large bananas, mashed 
• 1/3 cup light brown sugar
• 4 Tablespoons salted butter, melted and cooled
• 1 large egg
• 3/4 cup buttermilk  
• 2 teaspoons vanilla extract 
• 1 2/3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon

Icing

• 1/2 cup powdered sugar 
• 3 Tablespoons milk

Instructions

For The Cinnamon Topping

In a small bowl, stir the light brown sugar, cinnamon, and melted butter together until combined. Set aside. 

For The Banana Cake 

Preheat the oven to 350° F. Grease an 8×8-inch baking dish with nonstick spray. Set aside.

In a medium bowl, combine the mashed bananas, light brown sugar and cooled butter. Stir in egg, buttermilk, and vanilla extract. 

In a separate bowl, whisk the flour, baking powder, and cinnamon together until combined. Stir these dry ingredients into the wet ingredients just until combined. Don’t over mix. 

Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping all over the top of the batter. Using a butter knife, gently swirl the topping into an inch of the top of the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool for 30 minutes. 

For The Icing

Whisk the powdered sugar and milk together. Drizzle all over the top of the cake. Cut into squares and enjoy!

Servings

This cake serves 9. Whether you’re planning a family gathering, a brunch with friends, or simply want to spread smiles, this cake has you covered. So, invite your loved ones to the table, and let the indulgence begin!

Storage

After indulging in this amazing cake, you may have some leftover. To store this delectable creation, start by transferring it to an airtight container. This helps retain the cake’s moisture and prevents it from absorbing any unwanted odors from its surroundings. Keep stored in the fridge for 3 to 4 days.

Gluten-Free Version

For those seeking a gluten-free option without compromising on taste, fear not—adapting this delightful recipe is a breeze. Embrace the diversity of gluten-free flours available, such as almond flour or a gluten-free all-purpose blend, as an excellent substitute for traditional flour. Be sure to check the specific flour’s consistency and adjust accordingly, maintaining the desired batter texture. Additionally, verify that your baking powder is gluten-free to ensure a completely safe option. These simple modifications open the door to a gluten-free delight that mirrors the original recipe’s appeal.

Similar Recipes

Coconut Banana Bread – This tropical fusion of flavor offers the best of tasty coconut, and sweet bananas in a bread that is irresistible and tastes like a vacation treat.

Banana Cream Pie Dessert – This layered dessert has a graham cracker crust, banana pudding, a layer of cheesecake, and topped with fresh whipped cream.

Banana Chocolate Chip Muffins – Instead of peeling bananas, peel the wrapper off one of these muffins! Chocolate chips, banana cake, and utter indulgence.

Banana Bread Monkey Bread – This sweet pull apart bread will have your kids going ape! This is one of the most fun recipes to make and eat on my blog!

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Banana Cinnamon Roll Cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 9

Ingredients

Cinnamon Topping

• 5 Tablespoons light brown sugar
• 1 Tablespoon ground cinnamon
• 4 Tablespoons salted butter melted and cooled

Banana Cake

• 2 large bananas mashed
• 1/3 cup light brown sugar
• 4 Tablespoons salted butter melted and cooled
• 1 large egg
• 3/4 cup buttermilk  
• 2 teaspoons vanilla extract 
• 1 ⅔ cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon

Icing

• 1/2 cup powdered sugar 
• 3 Tablespoons milk

Instructions

Cinnamon Topping

• In a small bowl, stir the light brown sugar, cinnamon, and melted butter together until combined. Set aside. 

Banana Cake

• Preheat the oven to 350° F. Grease an 8×8-inch baking dish with baking spray. Set aside.
• In a medium bowl, combine the mashed bananas, light brown sugar and cooled butter. Stir in egg, buttermilk, and vanilla extract. 
• In a separate bowl, whisk the flour, baking powder, and cinnamon together until combined. Stir these dry ingredients into the wet ingredients just until combined. Don’t over mix. 
• Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping all over the top of the batter. Using a butter knife, gently swirl the topping into an inch of the top of the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool for 30 minutes. 

Icing

• Whisk the powdered sugar and milk together. Drizzle all over the top of the cake. Cut into squares and enjoy! 

The post Banana Cinnamon Roll Cake appeared first on Life In The Lofthouse.

If you’re anything like me, then you can’t get enough of Oreo cookies. It doesn’t matter the style, stuffing, or season. I love Oreo flavored anything. Everyone in the Lofthouse feels the exact same way. This makes it so easy for me to experiment with new ways to use this incredible cookie. My latest Oreo creation is this Chocolate Oreo Poke Cake. It is truly a chocolate lover’s dream! It’s so rich and delicious, and will have everyone over the moon with satisfaction!

CHOCOLATE OREO POKE CAKE

This dessert starts out with a regular boxed chocolate cake mix. This step saves so much time and hassle when it comes to the preparation. Once the cake is finished baking and cooled, it is then poked with many holes that are filled with hot fudge. Oh boy, you could stop right here, and this cake would be out of this world. Then a layer of thick chocolate pudding is spread over the top before the pudding sets. This turns the texture of the cake into one of the most moist desserts ever. It’s then finished with a thick mixture of cool whip, chocolate pudding, and crushed Oreos. Every component of this dessert could be eaten on its own, but once they’re all combined it makes one of the best desserts on this side of heaven.

INGREDIENTS

CAKE 

• 1 box chocolate cake mix *plus required ingredients listed on box (eggs, oil, water)
• 1 jar (12.8 ounces) hot fudge

PUDDING LAYER

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk

TOPPING

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk
• 1 container (8 ounces) cool whip, thawed
• 20 Oreos, crushed and divided

INSTRUCTIONS

CAKE

Prepare cake as directed on the box and bake. Once it’s finished baking, remove cake from the oven and let it cool for 10 minutes. Using the end of a wooden spoon, poke holes all over the cake.

Warm up the hot fudge in the microwave until it is thin enough to pour. Pour the hot fudge evenly all over cake, allowing it to seep into the poked holes. Allow the cake to fully cool.

PUDDING LAYER

In a medium bowl, whisk together the chocolate pudding mix with the milk. Before the pudding sets fully, pour on top of the cooled cake. Place the cake into the refrigerator to chill for about 20 minutes.

TOPPING

In a medium bowl, whisk together the remaining package of pudding mix with the milk. Place bowl into refrigerator to set fully (about 10 minutes or so) Remove pudding from the fridge and fold in the thawed cool whip. Mix in about 3/4 of the crushed Oreos and spread pudding mixture on top of cake evenly.

Sprinkle remaining crushed Oreos evenly over the cake. Cut into squares and enjoy, or refrigerate until ready to serve!

SERVINGS

This wonderful cake makes 12 servings.

STORING AND FREEZING

This dessert can serve a dozen people, so that means that you may have some leftover. Store any leftover cake covered in the refrigerator for up to 3 days.

This cake can also be frozen. Fully prepare the cake in a freezer-safe baking dish. Cover well with plastic wrap or a tight fighting lid for the pan. Place in freezer and freeze up to one month. Allow cake to thaw in fridge for 12 to 24 hours before serving.

CELEBRATE!

Do you have someone in your life that is obsessed with Oreos? This is a great dessert to make for their birthday! It’s something new, different, unique, and they will love you forever because of the gesture.  It’s also a great option for events like a baby shower, bridal shower, or any holiday celebration. Since the flavor profile is sweet and rich, I like to make it for holidays.

If you try my Chocolate Oreo Poke Cake or any of my other recipes, be sure to tag @lifeinthelofthouse on Instagram, so I can share your yummy photos with everyone!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OREO FAVORITES!

Heavenly Oreo Dessert – This cake has so many layers of goodness that it will transcend you to the heavens. Oreos, whipped cream, pudding, and more Oreos!

Oreo Cheesecake Cookies – These delicious cookies are filled with crushed pieces of Oreos and cream cheese to make a super soft dessert.

No Churn Oreo Fudge Ice Cream – One of the easiest and most satisfying ice creams to make, and you don’t even need a fancy mixer!

Homemade Oreo Cookies – This homemade masterpiece has soft and chewy chocolate cookies on the outside with a thick cream cheese frosting center.

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Chocolate Oreo Poke Cake

This amazing cake is infused with hot fudge, and topped with chocolate pudding and Oreo cookie crumbs. It's a chocolate lover's dream come true!

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Ingredients

Cake

• 1 box chocolate cake mix *plus required ingredients listed on box (eggs, oil, water)
• 1 jar (12.8 ounces) hot fudge

Pudding Layer

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 ¾ cups milk

Topping

• 1 box (3.4 ounces) chocolate instant pudding mix
• 1 3/4 cups milk
• 1 container (8 ounces) cool whip thawed
• 20 Oreo cookies crushed and divided

Instructions

For Cake

• Prepare cake as directed on the box and bake. Once it’s finished baking, remove cake from the oven and let it cool for 10 minutes. Using the end of a wooden spoon, poke holes all over the cake. Warm up the hot fudge in the microwave until it is thin enough to pour. Pour the hot fudge evenly all over cake, allowing it to seep into the poked holes. Allow the cake to fully cool.

Pudding Layer

• In a medium bowl, whisk together the chocolate pudding mix with the milk. Before the pudding sets fully, pour on top of the cooled cake. Place the cake into the refrigerator to chill for about 20 minutes.

Topping

• In a medium bowl, whisk together the remaining package of pudding mix with the milk. Place bowl into refrigerator to set fully (about 10 minutes or so) Remove pudding from the fridge and fold in the thawed cool whip. Mix in about 3/4 of the crushed Oreos and spread this pudding mixture evenly over the cake. Sprinkle remaining crushed Oreos all over the cake. Cut into squares and enjoy, or refrigerate until ready to serve!

The post Chocolate Oreo Poke Cake appeared first on Life In The Lofthouse.

Calling all caramel apple lovers, this fall treat is for you. This Caramel Apple Poke Cake has been on my mind ever since I made it! Light, moist, and packed with caramel apple flavor, it captures all the best parts of the classic fall treat in one warm, comforting cake. With this recipe, you get the perfect blend of flavor and indulgence in every bite! I love to make this recipe for fall parties, potlucks, and any special occasion.

Love caramel apples? Find more highly-rated recipes inspired by the popular fall dessert here.

CARAMEL APPLE POKE CAKE

The recipe starts as a typical poke cake. Once the cake is baked and cooled, holes are poked all over it, and then drizzled with sweetened condensed milk. It’s what comes after that that takes it to caramel apple paradise: the apple pie filling! It is filled with chunks of apples and glaze. It all seeps down into the holes and makes this cake completely delicious. This recipe does take some time to prepare, but the payoff is a delicious fall cake everyone will be drooling over. Pair with a scoop of vanilla ice cream for an extra indulgent fall dessert experience.

Find my expert tips below on how to make homemade caramel apple poke cake from scratch below! Don’t forget to tag me in your caramel apple creations on Instagram and Facebook @lifeinthelofthouse. Enjoy!

Why You’ll Love This Caramel Apple Poke Cake Recipe:

• Moist & Fluffy Poke Cake: Made from a simple white cake mix, this cake is light, tender, and the perfect base for all the delicious toppings.
• Creamy Sweetened Condensed Milk: Poking holes in the cake and pouring sweetened condensed milk creates a rich, luscious texture in every bite.
• Warm Apple Flavor: Chopped apple pie filling adds cozy, classic fall flavors that pair perfectly with the cake.
• Decadent Caramel Drizzle: Finished with caramel sauce, every slice is sweet, gooey, and irresistible.
• Perfect for Fall & Holidays: This cake is ideal for holidays like Halloween and Thanksgiving, family dinners, or any time you want a comforting fall dessert.

Ingredients

• 1 box (15.25 ounces) white cake mix
• including the eggs, water and oil needed for the cake mix
• 1 can (14 ounces) sweetened condensed milk
• 1 can (21 ounces) apple pie filling
• 1 container (8 ounces) Cool Whip, thawed OR fresh whipped cream
• Caramel sauce/topping

Instructions

Prepare and bake the cake according to directions on the box, using a 9×13-inch pan.

Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.

Chop the apples up (contained in the apple pie filling) into smaller pieces. Spread the chopped apple pie filling evenly over the cake.

Top cake with cool whip or whipped cream. Cover and refrigerate until ready to serve. Serve each slice with drizzles of caramel sauce. Enjoy!

Servings

Serves 12.

Storage

If you have a few pieces leftover, not to worry. This cake is just as good the next day, if not better! When stored in the refrigerator, the cake will stay fresh for up to 3 days.

Holly’s Tips for The Best Caramel Apple Poke Cake:

• Even Baking: Use a 9×13-inch baking dish and make sure to follow the cake mix instructions exactly for a perfectly even, fluffy cake.
• Cool Completely Before Poking: Let the cake cool fully before poking holes; this prevents the cake from crumbling and ensures the sweetened condensed milk soaks in evenly.
• Poke Carefully: Use the back of a wooden spoon and poke holes all over the cake for maximum flavor absorption.
• Whipped Cream Options: Fresh whipped cream adds a lighter, fluffier texture than store-bought Cool Whip, but both work beautifully.
• Chill for Best Results: Refrigerate the cake after assembling to let the flavors meld together; it’s even better the next day.
• Caramel Drizzle Tips: Warm the caramel slightly for easier drizzling over each slice, or use a squeeze bottle for precision.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Caramel Apple Sheet Cake next.

Can’t get enough of apples? My Shredded Apple Pie is just as delicious.

Looking for something more bite-sized? My Caramel Apple Slices are perfect for Halloween and Friendsgiving parties.

Wanting something more filling? My Apple Crisp Pizza is a warm dessert pizza with cinnamon, apples, and a homemade oat topping with caramel.

Searching for something different? My Apple Fritter Bread is a classic morning pastry to go with your cup of joe, and a dense, sweet bread with an easy-to-make glaze over the top.

Have you made this Caramel Apple Poke Cake recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallDessert #CaramelApplePokeCake #FallSnack #LifeInTheLofthouse

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Caramel Apple Poke Cake

A light and moist cake that tastes like caramel apples! The pieces of soft apples and the creamy whipped topping makes every slice amazing.

Prep Time 2 hours hours

Cook Time 28 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 box (15.25 ounces) white cake mix including the eggs, water and oil needed for the cake mix
• 1 can (14 ounces) sweetened condensed milk
• 1 can (21 ounces) apple pie filling
• 1 container (8 ounces) cool whip, thawed Or fresh whipped cream
• caramel sauce/topping

Instructions

• Prepare and bake the cake according to directions on the box, using a 9×13-inch baking dish.
• Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.
• Chop the apples up (contained in the apple pie filling) into smaller pieces. Spread the chopped apple pie filling evenly over the cake.
• Top cake with cool whip or whipped cream. Cover and refrigerate until ready to serve. Serve each slice with drizzles of caramel sauce. Enjoy!

The post Caramel Apple Poke Cake appeared first on Life In The Lofthouse.

It’s that time of the year again when pumpkin finds its way into everything. Personally, I love it and I do the exact same thing. I have many pumpkin inspired desserts on my blog, and that’s for good reason. This is one of my favorite flavors in one of my favorite times of the year. I’ve been searching through my pumpkin patch of ideas as to what innovation I am going to serve to you all this year. Introducing my Pumpkin Whoopie Pies! After the first time experimenting with this recipe, I asked myself, ‘why have I not tried this one sooner?’ It is absolutely incredible, and fires on all cylinders when it comes to gourd infused desserts!

PUMPKIN WHOOPIE PIES

If you have never had one of these desserts before, get ready to have your mind blown! It’s the best combination of cake and cookie that I can think of. This isn’t a traditional cookie though. It’s a pumpkin flavored masterpiece. Soft cake like cookies are infused with cinnamon, pumpkin pie spice, and pumpkin. After they are baked, they come out as soft as a cloud like pillow. It gets so much better because the fluffy cream cheese frosting is sandwiched between them. Instead of having it on top like a traditional cake, it’s in the middle so you can hold on to and enjoy this without the need of any utensil. They are so good that you may want one for each hand. 

Ingredients

Whoopie Pies

• 2 cups light brown sugar, packed 
• 1 cup vegetable oil
• 1 ½ cups canned pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract 
• 3 cups all-purpose flour
• 1 Tablespoon ground cinnamon
• ½ Tablespoon pumpkin pie spice 
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Cream Cheese Filling

• 1/2 cup salted butter, softened 
• 1 block (8 ounces) cream cheese, softened 
• 3 cups of powdered sugar
• 1/2 Tablespoon vanilla extract 

Instructions

Preheat the oven to 350 degrees F. Grease two large baking sheets.

For The Whoopie Pies

Add the light brown sugar and oil to a large bowl. Beat with an electric hand-mixer to combine. Add in the pumpkin, eggs and vanilla extract. Beat well.

In a separate large bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Fold dry ingredients into wet ingredients and mix just until combined. Place dough in the fridge for 20 minutes. 

Drop dough by heaping tablespoons onto the prepared baking sheets.

Bake in the preheated oven for 12 to 14 minutes. Let cookies cool while you make the filling.

For The Cream Cheese Filling

Add the butter and cream cheese to a large bowl. Beat with an electric hand-mixer until combined. Slowly blend in the powdered sugar and vanilla. Continue to mix until everything is thoroughly combined. 

Assembly 

Turn half of the cooled pumpkin whoopie pies upside down. Frost with the cream cheese filling. Top with another whoopie pie. Repeat until all pies are filled. Serve and enjoy!

When To Make

These are a great treat to make once the first leaf of fall begins to change color. Here in the Lofthouse we believe Halloween starts in September, so you’ll start to see pumpkins around our house then. I like to make these for when I host my Halloween parties. This way it’s not just candy as the option. But these are fantastic through the month of November as well. You can make these in place of traditional pumpkin pie this year at Thanksgiving if you’re looking to spice things up a bit.

Servings

This recipe makes 18 whoopie pies. This is a great recipe to make for a Halloween party, or if you have someone celebrating a birthday during the fall. I would say that one whoopie pie would make one serving, but sometimes you have to have more than one. They’re just that good!

Storage

It is crucial to store these in the refrigerator because of the cream cheese frosting. Store covered in the fridge for up to 3 days.

A Little Extra Crunch

I learned this little trick from a friend of mine, and I thought it was so fun and an interesting way to decorate your desserts. If you are a fan of texture and a little extra bite, then you can decorate with nuts or sprinkles. An innovative way to do this is press them on the outside edge around the whoopie pie on the cream cheese frosting. I think pecans, walnuts, almonds, or peanuts are great options for this. This way you can make many different variations of the whoopie pie. 

Flavored Cream Cheese Frosting

If you are looking for the ultimate pumpkin flavored treat, you can infuse the cream cheese filling with pumpkin flavoring. Add 1/4 teaspoon of cinnamon and 1/4 teaspoon of pumpkin pie spice into the frosting when mixing. It will only enhance the warm fall flavor!

Similar Recipes

Pumpkin Cinnamon Rolls – Pair this with a cup of coffee, or hot chocolate, any morning and you’ll be in autumnal bliss. Pumpkin, cinnamon, and cream cheese frosting.

Cookies with Caramel Frosting – If you’ve never had this combination of flavor, then get ready for one mind blowing cookie! Savory, sweet, and sensational.

Cheesecake Pumpkin Cupcakes – Soft and sweet homemade cupcakes with not only a cream cheese frosting, but a cream cheese filling. They’re irresistible.

Pumpkin Torte – If one layer of pumpkin cake and frosting isn’t enough, then this is the dessert for you. Layer after layer this dessert just keeps getting better and better.

Find more Life In The Lofthouse fall desserts here.

Have you made this Pumpkin Whoopie Pies recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinWhoopiePies #FallDesserts #AutumnTreats #LifeInTheLofthouse

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Pumpkin Whoopie Pies

Prep Time 40 minutes minutes

Cook Time 14 minutes minutes

Servings 18

Ingredients

Pumpkin Whoopie Pies

• 2 cups light brown sugar packed 
• 1 cup vegetable oil
• 1 ½ cups canned pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract 
• 3 cups all-purpose flour
• 1 Tablespoon ground cinnamon
• ½ Tablespoon pumpkin pie spice 
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Cream Cheese Filling

• 1/2 cup salted butter softened
• 1 block (8 ounces) cream cheese softened
• 3 cups of powdered sugar
• 1/2 Tablespoon vanilla extract 

Instructions

Pumpkin Whoopie Pies

• Preheat oven to 350 degrees F. Grease two large baking sheets.
• Add the light brown sugar and oil to a large bowl. Beat with an electric hand-mixer to combine. Add in the pumpkin, eggs and vanilla extract. Beat well.
• In a separate large bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Fold dry ingredients into the wet ingredients and mix just until combined. Place dough in the fridge for 20 minutes. 
• Drop chilled dough by 2 heaping tablespoons onto the prepared baking sheets. Bake in the preheated oven for 12 to 14 minutes. Let cookies cool while you make the filling.

Cream Cheese Filling

• Add the butter and cream cheese to a large bowl. Beat with an electric hand-mixer until combined. Slowly blend in the powdered sugar and vanilla. Continue to mix until everything is thoroughly combined. 

Assembly

• Turn half of the cooled pumpkin whoopie pies upside down. Frost with the cream cheese filling. Top with another whoopie pie. Repeat until all pies are filled. Serve and enjoy!

Notes

Nutrition Info: 1 whoopie pie = 459 calories / 25 fat / 62 carbs / 4 protein

Recipes makes 18 whoopie pies total. 

The post Pumpkin Whoopie Pies appeared first on Life In The Lofthouse.

I love New York City. My brother lived there for a long time, and I have friends living there currently. My favorite things about NYC are going to Central Park during the day, seeing a show at night, and heading to Junior’s to get a slice of cheesecake. It is the best! My No-Bake Chocolate Cheesecake is so amazing and easy to make, you don’t even need to turn on your oven or fly back east for. This recipe is one I keep in my back pocket for when I’m craving a slice of this classic creamy treat.

NO-BAKE CHOCOLATE CHEESECAKE

There is nothing wrong with regular, or plain cheesecake. It is perfection on its own. But chocolate does have a tendency to make everything more delicious, rich, and irresistible. From top to bottom there is chocolate goodness in every single bite of this recipe. The crust for this cheesecake isn’t just anything out of the ordinary, it’s made with Oreo cookies! They’re mixed with melted butter to form the best crust under the sun. Only six simple ingredients are needed to make the cheesecake filling. After everything is mixed together you will place it in the fridge for about 5 hours to set.

INGREDIENTS

Oreo Crust

• 14 Oreo Cookies, crushed; these classic cookies make the crust all the more delicious! Keep the cream filling inside. No need to remove it.
• 1/3 cup salted butter, melted; salted butter is the better option here. It gives the crust that extra layer of flavor that rounds everything out.

Chocolate Cheesecake Filling

• 1 cup heavy whipping cream; it’s crucial that heavy whipping cream is used and not milk. It gives the cheesecake that creamy consistency all the way through the entire dessert.
• 1 cup powdered sugar, divided; the powdered sugar is split into separate components of the recipe and brings everything together in harmony. Make sure not to use granulated sugar as you will not get the texture you desire.
• 10 ounces cream cheese, softened; every cheesecake, no matter what kind you make, starts with this base. The key here is to make sure it is soft, otherwise it will not incorporate properly.
• 1/4 cup sour cream; this brings that slight tart, bright layer that is the signature of any good cheesecake.
• 8 ounces semi-sweet chocolate, melted then cooled; I have found that semi-sweet gives the right amount of chocolate throughout the cheesecake. If you would like to try something a little richer you can substitute dark chocolate, milk, or even white chocolate. 
• 2 teaspoons vanilla extract; even though this is a chocolate cheesecake, the vanilla brings everything to life.

INSTRUCTIONS

Oreo Crust

Line a 8×8-inch square pan with parchment paper.

In a medium bowl, mix the Oreo cookie crumbs and melted butter together. Using the back of a large spoon, press mixture evenly into the bottom of the prepared pan. Place in the freezer to set while preparing the cheesecake filling.

Chocolate Cheesecake Filling

In a large bowl, beat the heavy whipping cream and ¼ cup of the powdered sugar until stiff peaks form.

In a separate medium-size bowl, beat together the cream cheese and remaining powdered sugar until soft. Mix in the sour cream, cooled melted chocolate and vanilla extract.

Blend and fold the whipped cream into the cream cheese mixture until combined. Spread evenly over the top of the crust. Store cheesecake covered in the fridge for at least 5 hours to set. Cut into slices and serve with fresh whipped cream and chocolate sauce, if desired.

MAKE AHEAD

Although this cheesecake takes less than 30 minutes to prepare, it needs to sit in the fridge for 5 hours to set. This is a fantastic recipe to make the night before and let it set in the fridge overnight.

SERVINGS

This recipe yields 9 large servings. You can cut each piece in half to create 18 small servings.

TOPPINGS

At the Lofthouse we like to have plenty of fresh strawberries, blueberries, and raspberries on hand. Whipped cream goes great on each slice too! Adding some chocolate sauce and caramel only makes it more amazing, in my opinion.

ENJOY THIS RECIPE? HERE ARE MORE OF MY FAVORITE NO-BAKE DESSERTS!

• No-Bake Cheesecake – Traditional cheesecake that just got a whole lot easier to make! Rich, thick, creamy and no need to turn the oven on.
• Energy Bites – You can have these for breakfast, a snack, or dessert! Oats, coconut, peanut butter, flax seeds, and honey make this energizing treat.
• Nutella Oatmeal Cookies – Oatmeal and warm Nutella come together and make these irresistible cookies you’ll want to make again and again.
• S’mores Pudding Cake – A chocolate base that’s topped with mini marshmallows, crushed graham crackers, and a chocolate drizzle.

Print

No-Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake is a delicious cheesecake recipe with an Oreo cookie crust. It’s the perfect no-bake dessert!

Prep Time 5 hours hours 20 minutes minutes

Servings 9

Ingredients

Oreo Cookie Crust

• 14 Oreo cookies, crushed (keep cream filling inside)
• 1/3 cup salted butter melted

Chocolate Cheesecake Filling

• 1 cup heavy whipping cream
• 1 cup powdered sugar divided
• 10 ounces cream cheese softened
• 1/4 cup sour cream
• 8 ounces semi-sweet chocolate melted then cooled
• 2 teaspoons vanilla extract

Instructions

Oreo Crust

• Line an 8×8-inch square pan with parchment paper. Set aside.
• In a medium bowl, mix the Oreo cookie crumbs and melted butter together. Using the back of a large spoon, press mixture evenly into the bottom of the prepared pan. Place in the freezer to set while preparing the cheesecake filling.

Chocolate Cheesecake Filling

• In a large bowl, beat the heavy whipping cream and ¼ cup of the powdered sugar until stiff peaks form.
• In a separate medium-size bowl, beat together the cream cheese and remaining powdered sugar until soft. Mix in the sour cream, cooled melted chocolate, and vanilla extract.
• Blend and fold the whipped cream into the cream cheese mixture until combined. Spread evenly over the top of the crust.
• Store cheesecake covered in the fridge for at least 5 hours to set. Cut into slices. Serve with fresh whipped cream and chocolate sauce, if desired.

Notes

Nutrition Info: 1 serving = 541 calories / 45 fat / 43 carbs / 4 protein

9 servings total.

Recipe slightly adapted from: Lil Luna

The post No-Bake Chocolate Cheesecake appeared first on Life In The Lofthouse.