Category Archives: Cakes

Eggnog Tres Leches Cake

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup milk
1 cup heavy whipping cream
1/4 cup bourbon
1/2 teaspoon ground nutmeg
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg

1 Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
2 In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
4 In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Refrigerate uncovered 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid in bottom of pan).
5 In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle 1/4 teaspoon nutmeg on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Credit: Betty Crocker


15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
14 oz sweetened condensed milk
1 cup semi sweet chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup + 2 tbsp cocoa
1/2 tsp vanilla extract
mini chocolate chips
chocolate sauce

1. Bake cake according to box directions in a 9×13 cake pan.
2. Once cake comes out of the oven, poke holes all over the top of the cake.
3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
5. Pour chocolate mixture over the cake and spread to fill in holes.
6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
7. To make whipped topping, whip heavy cream until it begins to thicken.
8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
9. Spread whipped topping evenly over cooled cake.
10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

Credit: Life Love and Sugar


4 teaspoons all-purpose flour
2 teaspoons cocoa
1 tablespoon sugar
1⁄8 teaspoon baking powder
1 dash salt
1⁄8 teaspoon vanilla extract
4 teaspoons water
2 teaspoons vegetable oil

Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil until the batter is smooth and chocolate-colored.
Pour the batter into greased and floured cake pan.
Bake 13 to 15 minutes or until you see the sides of the cake separate from the pan. Remove cake and cool. Frost as desired.
Makes 1 layer cake.

Credit: Genius Kitchen

Chocolate Ricotta Layer Cake

For the chocolate ricotta cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour (not packed!)
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 and 1/4 cups whole milk ricotta cheese
1/2 cup vegetable oil (you may also sub in melted coconut oil)
1 tablespoon vanilla extract
1 cup hot water
For the chocolate ricotta frosting:
1 cup unsalted butter (2 sticks, 8 ounces), softened
3 and 1/4 cups confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup whole milk ricotta cheese

For the chocolate ricotta cake:
Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray, set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. In a separate bowl combine the eggs, egg yolk, ricotta cheese, oil and vanilla, mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
Divide batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
For the chocolate ricotta frosting:
In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, and ricotta cheese; beat for 3 minutes. If your frosting appears a little too thin, add a little more sugar; If your frosting needs to be thinner, add additional ricotta cheese, 1 tablespoon at a time.
Frost cooled cakes as desired.

Credit: Baker by Nature

Banana Cake

2 cups of flour1 1/2 tsp baking soda1/2 tsp salt1 cup of sugar (I used a little less)1/4 cup oil (I used vegetable)4 ripe bananas, mashed1/4 cup water1 tsp vanilla

How to make it

Preheat oven to 350 degrees F.  Lightly grease a 9 in square baking pan.In a small bowl, combine the flour, baking soda and salt.  In another bowl whisk together the sugar, oil and then add the bananas.  Add water and vanilla, stirring to combine.Add the flour mixture and mix together just until wet.Bake for 45 to 50minutes or until a toothpick inserted in center comes out clean.




2 4oz sticks butter, softened1 3/4 cups sugar3 eggs3 tsp vanilla3 cups all-purpose flour3 1/2 tsp baking powderOne 3.4oz box instant Banana cream pudding mix1 cup milk

Nilla wafers to place on top of cakeFilling in between cake layers:Whisk together the following ingredients and cook on medium heat until  it thickens and sticks to the spoon ,do this while the cake is in the oven. stir constantly- no lumps-remove from heat and add 1 pack of instant banana pudding and 1 cup of whip cream and place in a mixer, (but add the pudding to the whip cream and mix it, then add it to the hot pudding)***if it thickens add milk3/4 cup sugar…all of these ingredients here is what you will be whisking together- 1tb vanilla flavor…2 cups of whole milk…2tb flour..pinch of salt…..4 eggs..add the vanillla at the never want to cook the vanilla

How to make it

Step 1: Make the cakePreheat oven to 350 F. Prep three 8″ round pans by lining the bottom with parchment paper or baking spray. Cream butter and sugar until light and fluffy. Slowly beat in eggs , one at a time. Beat in vanilla until well combined.In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!Stir in milk until combined. Divide batter and pour into 3 pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.Allow cake to cool 15 minutes in pan. Loosen and remove from pan.Allow to cool another 1-2 hours on a wire rack.Step 2: Begin layeringLevel each cake. Add the filling between the cakes to make a 3 layer cake. Brush outside of cake with pudding mixture. Decorate with sliced bananas only if you wish. Layer the whole cake  with Nilla wafers. and drizzle pudding over the top Refrigerate until ready to serve if you wish.


Boston Cream Poke Cake


1 box Yellow Cake Mix (plus box ingredients)2 small boxes (3.4 oz) Instant Vanilla Pudding Mix4 cup Milk1 container Chocolate Frosting


Prepare cake in 13×9″ pan according to box directions.Allow to cool until just slightly warm.Use spoon handle to poke holes evenly across cake.Combine milk and pudding mix and whisk until well blended.Pour pudding over cake making sure it gets down into holes.Refrigerate cake for several hours to allow pudding to settle and set up.Open frosting container and remove foil seal.Microwave for 15 seconds and stir. Repeat this until frosting is pourable.Pour over pudding layer and spread with spatula to cover completely.Refrigerate for at least several more hours.

Credit: Genius Kitchen

No fail sponge cake

340g (12 oz) self raising flour
280g (10 oz) caster sugar
280g (10 oz) butter / marg
5 eggs
3 tablespoons milk

*Pre-heat the oven to 300 degrees F / 149 degrees C / Gas 2 Cool or Slow
*Grease and line (or grease and flour) a 20cm (8 in) square or round tin and set aside.
*Sieve flour into large mixing bowl, add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended, then increase to fast speed and mix for another 2 or so minutes, when you have a smooth batter (it will be quite thick/stiff).
*Pour into already prepared tin, place in centre of oven and cook for about 1 hour 15 mins to 1 hour 30 mins, test with skewer if it comes out clean cake is done.
*Decorate with jam/cream or whatever you wish.


Chocolate Chip Cookie Dough Bars


Cookie Dough:1/2 c. unsalted butter, softened3/4 c. packed light brown sugar1 tsp. vanilla extract2 c. all purpose flour1 (14 oz.) can sweetened condensed milk2 c. mini chocolate chipsTopping:1 c. creamy peanut butter2/3 c. milk chocolate chips


In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula.Line 8×8-inch pan with parchment paper.  Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.  For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.  Spread the mixture over the cookie dough bars.  Chill the bars for 1 hour or until topping is firm.  Yield: 16 large bars.


Sour Cream Chicken Enchiladas


1 lb chicken breast, diced 1 medium onion, chopped 1 tablespoon vegetable oil 8 flour tortillas, softened (8 inches each) 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided 1/4 cup butter 1/4 cup flour 1 (15 ounce) can chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chilies

Directions 1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 3 Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray. 4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. 5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. 6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.