The luck of the Irish is in every bite of this St. Patrick’s Day green rainbow cake. It’s bright, happy colors are just the thing to bring some shamrock and gold to the end of the rainbow. I made four layers, but you can make as many (or as little) as you want. You can also change out the colors, if you want an actual rainbow. Below, I included a mascarpone cheese substitution, too, if you can’t find it. The cake itself is a simple vanilla cake, but not overpoweringly so.
I created this recipe for a cheesecake without a graham cracker crust because I prefer not to use the graham crust. The store-bought variety is designed for pies and cannot contain all the cheesecake filling. Instead, I opted for a straightforward flour base, which provided a more traditional texture and was easier for me to prepare. The flour crust also ensures a sturdy foundation for the dense cheesecake layer, preventing any leaks or collapses. You can prebake the crust for a crispier edge.
Do you like peanut butter and banana sandwiches? That’s why I also love this chocolate and peanut butter cake with bananas. Peanut butter and banana sandwiches remind me of fond childhood memories when I ate them every single day. Even better with some chocolate to go with them. You have all of those wonderful flavors melded into one layered cake. This cake is simple to make, too, because I used wafers (I used vanilla) soaked in milk instead of making a graham cracker crust.
It’s pumpkin spice season, and I love me some in all sorts of treats and drinks. So I whipped this delightful pumpkin spice bundt cake recipe when I have to have my fix. It’s the perfect indulgence for an autumn treat. This is a moist and flavorful cake that uses up some common ingredients in the pantry. Canned pumpkin makes it a snap to make, and the addition of chocolate chips adds a touch of decadence. I’m having some, served warm, with a cup of joe. How about you? #PSL #PumpkinSpiceLatte
This recipe is for a delicious tangerine loaf cake (or a tangerine bread, I’m not sure which is the better name). It features a vanilla icing that you just drizzle on top, along with poppy seeds for a little bit of protein and crunch. Since it uses baking powder (instead of yeast), it is considered a quick bread. The cake’s batter incorporates fresh tangerine juice and zest, giving it a bright, citrusy flavor that perfectly complements the subtle sweetness of the vanilla icing.
Today, I’m sharing a very special cake with you, the bourbon butterscotch cake. This dessert is so tasty with rich bourbon and sweet butterscotch mixing in a delicious cake. No matter if you’re a baking expert or not, I’m sharing with you a simple recipe that you can make step by step in your kitchen.
This salted caramel apple crumble cake reminds me of apple pie, but easier to make and twice as delicious. I just love salted caramel, but you can have this crumble cake with or without it. This is a super awesome treat for a fall day.
Today, I’m making a super yummy cake, it’s the Angel Food Cake with Pistachio Pudding. The cake is light and fluffy, and the pudding is nutty and special. If you like baking and are tired of the usual cakes, this recipe is just right for you! It’s not too tricky, and it brings a whole new taste.
I made a super yummy cake today, the Almond Skillet Cake! It’s an easy dessert with the tasty flavor of almonds and made in a simple cast-iron pan. This cake is really moist, looks fantastic, and is just perfect for any special time!