Decadent Homemade Cake Recipes | The Novice Chef

Banana Split Dump Cake

Jessica — Fri, 25 Jul 2025 19:10:38 +0000

Make a crowd-pleasing Banana Split Dump Cake with just a few pantry staples in under an hour! It’s filled with the sweet flavors of pineapple, strawberries, bananas, and nuts, then topped with whipped cream and chocolate syrup for a warm, gooey treat.

I’ve been making this Banana Split Dump Cake on repeat all summer! It takes all the classic flavors of a classic banana split and turns them into a warm, gooey, sweet, buttery dump cake.

As most dump cakes are, it’s incredibly simple to make. You just layer everything in a pan, no mixing bowls or fancy steps needed, and bake it until golden and bubbly. Served warm with lots of toppings, it always disappears fast!

It just may be my favorite dessert to serve to a crowd, especially one that includes kids. Their favorite part is adding all of their favorite toppings, of course. Between the rainbow sprinkles and the chocolate sauce, a fun time is had by all.

Test Kitchen Approved

“I love a classic banana split and I love a good dump cake recipe, so this one was kind of a no-brainer for me! I was able to make it with my 3 month old strapped to my chest and my 2 year old running around my feet. It was so quick and easy and we had a total blast adding lots of toppings!” — Haley, busy mom of two and passionate home cook and baker.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

Strawberry Pie Filling: You can swap it for cherry pie filling or raspberry if you prefer a different berry flavor. Avoid using fresh strawberries here as they won’t hold up the same way during baking.
Crushed Pineapple: No need to drain it! The juice is essential to the cake’s texture and will keep the cake gooey and moist.
Cake Mix: You can use white cake mix or yellow cake mix. White cake mix lets the fruit flavors shine, while yellow gives a slightly richer, buttery taste. Use any brand you like best.
Chopped Nuts: Walnuts, pecans, or even peanuts will work – use what you have or what you prefer.

Tips For Making Banana Split Dump Cake

Gather ’round for a slice of sunshine! This easy banana split cake is pretty much fail-proof. Still, here are just a few little tips and tricks to make sure you get the very best results every time. Visit the printable recipe card for the full directions!

Add strawberry pie filling and crushed pineapple to cake pan.

Top with cake mix and spread into an even layer.

Once you layer everything in the baking dish, do NOT stir it. To have the right texture, all the ingredients need to be in even layers. Trust the process!

Use a spoon to gently spread the dry cake mix on top. Then spread the butter slices evenly across the top of the cake mix so it bakes up golden and crispy in every bite.

Top with sliced butter and chopped nuts.

Bake until golden brown and bubbly.

Don’t worry if the cake jiggles a bit when you pull it from the oven. That’s normal and means the fruity base is still bubbling. Let it cool for about 15 minutes before serving so it can set up just enough without losing that warm, gooey goodness.

I love serving this cake warm with whipped cream and a scoop of vanilla ice cream. Then whatever toppings you’re feeling… We usually go for fresh sliced bananas and a drizzle of chocolate syrup.

If you’re feeding a crowd, set up a little “sundae bar” with toppings like caramel sauce, chopped nuts, maraschino cherries, and rainbow sprinkles—everyone can dress up their slice just how they like it.

Variations to Try

Some people like to add shredded coconut on top before baking, which toasts up beautifully and adds great texture. Or, add the sweetened shredded coconut and also use macadamia nuts or chopped almonds for a tropical vibe.

And if you want a stronger banana flavor, try adding banana slices under the cake mix layer or stirring in banana pudding mix before baking.

Storing and Reheating

Have any leftovers? You’re in luck – this cake keeps and reheats like a dream!

Wait for your leftover cake to fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it’ll stay fresh for up to 3 days.

Reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through.

Banana Split Dump Cake

Full of pineapple, strawberries, bananas, and nuts, this easy Banana Split Dump Cake is served warm with whipped cream and chocolate syrup!

Course Cake, Dessert

Cuisine American

Keyword banana split cake, banana split cake recipe, banana split dump cake

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 360kcal

Author Jessica

Ingredients

1 (21 oz) can strawberry pie filling
1 (20 oz) can crushed pineapple with juice
1 (15.25 oz) box white cake mix
¾ cup butter cut into small slices
½ cup chopped nuts walnuts or pecans

Toppings

sliced bananas
whipped cream, cool whip or ice cream is also tasty!
chocolate syrup

Instructions

Heat the oven to 350°F and spray a 9×13-inch pan with cooking spray.
Spread the strawberry pie filling in the pan. Add the pineapple over the strawberry filling.
Pour the cake mix evenly over the filling and add butter slices over the cake mix. Sprinkle with nuts.
Place in the oven and bake for 35-40 minutes, until golden. The cake will be a but jiggly from the filling – don't worry, that's normal!
Serve warm with ice cream, sliced bananas, chocolate syrup, or any other toppings you like.

Notes

Store: Wait for your leftover cake to fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it’ll stay fresh for up to 3 days.

Reheat: Heat individual portions in the microwave for 30 seconds at a time until warmed all the way through.

Nutrition

More Easy Cake Mix Recipes

This sweet and buttery strawberry dump cake recipe is made with a box of cake mix for a truly easy summer dessert.
Sunny peach slices are baked with simple white cake mix in my peach dump cake recipe.
This easy caramel apple dump cake recipe delivers gooey caramel goodness, spiced apples, and a crisp, buttery cake layer — all without any fuss.
Nothing says fall better than this easy pumpkin dump cake recipe! It tastes like a warm pumpkin pie, but with a crunchy toffee and pecan topping.
Easy black forest cake is made simple with instant pudding mix, cherry pie filling, and Cool Whip!

The post Banana Split Dump Cake appeared first on The Novice Chef.

Easy Black Forest Cake Recipe

Jessica — Fri, 28 Mar 2025 12:00:00 +0000

With layers of moist chocolate cake, cherry pie filling, silky chocolate pudding, and whipped cream—this easy Black Forest Cake has it all! Made with a box of cake mix and instant pudding, this decadent cake is shockingly simple to make.

Reasons To Love This Easy Black Forest Cake Recipe

Taste: Each bite is loaded with rich chocolate, sweet cherries, and fluffy whipped cream!
Skill Level: Great for beginner bakers with foolproof steps.
Texture: The chocolate pudding seeps into the cake, making it extra soft and dreamy.
Make in Advance: It’s even better after chilling overnight!
Party-Perfect: Travels easily for a potluck and is always a crowd favorite.
Budget Friendly: Uses just a few simple, easy-to-find ingredients.

Jessica's Notes

If you’ve ever wanted to make a black forest cake but felt intimidated, this one’s for you. It’s the easiest version I’ve found, and it still so rich and creamy with that rich chocolate-cherry flavor we all adore. What I love most about this cake recipe is that it feels fancy without the stress. No layering, no piping, no stress over presentation—just like my black forest trifle, you just scoop and serve it whenever you’re ready. Honestly, it’s nearly impossible to stop at one slice, and I think that’s why we keep coming back to it!

Key Ingredient Notes

Scroll down to the recipe card below for the full ingredient list and exact amounts!

Cake Mix: Devil’s food is my go-to, but you can use any chocolate cake mix flavor. You can also go the extra mile and bake my best homemade chocolate cake recipe in a 9×13 baking dish.
Milk: Whole milk is best because of the fat content. It makes for a richer, moister chocolate cake. You’ll also need it for the pudding.
Chocolate Pudding Mix: Make sure you grab a box of the *instant* chocolate pudding mix, not the cook and serve version. I use the regular chocolate flavor, but chocolate fudge would also be tasty!
Cherry Pie Filling: While you can make your own from scratch, I always just grab a can from the store. It’s so easy and still always gets me a ton of compliments.
Frozen Whipped Topping: I use a container of Cool Whip (thawed before using!) to easily get the job done. However, you can always whip up some homemade whipped cream instead. If using homemade whipped cream, keep in mind that it will start to weep and break down much quicker—so add it to the cake right before serving.
Chocolate: Chocolate shavings or mini chocolate chips both make great toppings, but are completely optional. You can also add fresh cherries like I did for a pop of color!

How to Make This Easy Black Forest Cake Recipe

With simple ingredients and a few quick steps, you can have a decadent dessert ready without any hassle. You don’t need a stand mixer or special tools—just a mixing bowl and a whisk! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Beat together the cake mix, eggs, oil, and milk. Pour the cake batter into a baking dish and bake for about 25 minutes.

Poke holes into the freshly baked, warm cake, but don’t poke all the way to the bottom. I use the handle of a wooden spoon.

Whisk together pudding mix and milk. Pour it all over the cake and press it evenly into the holes.

Spread the cherry pie filling on top. Cover and chill the cake in the fridge for at least 1 hour.

When ready to serve, spread the whipped topping on top of the cherry pie filling.

Sprinkle the top with chocolate shavings and fresh cherries, if desired, then serve and enjoy!

Chef’s Tips & Variations

Let it Chill: If you have the time, let the cake sit in the fridge for at least 4 hours. This gives the pudding plenty of time to soak into the cake and make it extra soft and moist.
Make It Extra Chocolatey: Stir some chocolate chips into the cake batter for an added chocolate boost. You can also drizzle chocolate sauce on top right before serving.
Make it Boozy: If you want an adult twist and to make this cake more like a traditional Black Forest Cake, brush the cake with Kirsch (cherry liqueur) before adding the pudding.
Make Ahead: The longer this black forest poke cake sits in the fridge, the better it tastes as the flavors meld together. You can prepare it up to 48 hours in advance and it will still be perfect for whenever you’re ready to serve it!

Easy Black Forest Cake Recipe

This easy Black Forest Cake recipe is so simple to make with a box of chocolate cake mix, cherry pie filling, and instant chocolate pudding. It’s indulgent, nostalgic, and always a crowd favorite!

Course Cake, Chocolate, Dessert

Cuisine American

Keyword black forest cake, black forest cake recipe, cherry chocolate cake, chocolate and cherry cake, chocolate cake with cherry pie filling, chocolate cherry cake, Easy Black Forest Cake Recipe

Prep Time 20

Cook Time 2 25

Total Time 2 45

Servings servings

Calories 442kcal

Author Jessica

Ingredients

Cake

1 (15.25 oz) box chocolate cake mix like devil's food
3 large eggs
½ cup vegetable oil
1 cup whole milk or water

Pudding Layer

1 3.9 oz box instant chocolate pudding mix
1 ½ cups whole milk

Toppings

1 (21 oz) can cherry pie filling
1 (8 oz) container frozen whipped topping thawed, or whipped cream
⅓ cup shaved or finely chopped semi-sweet chocolate bar or mini chocolate chips
fresh cherries optional for topping

Instructions

Preheat oven to 350°F. Spray a 9×13-inch glass baking dish with non-stick spray. Set aside.
In a mixing bowl beat together cake mix, eggs, oil, and milk for 2 minutes on medium high speed, scraping the bowl. Pour batter into baking dish and bake as directed on box, about 23 to 28 minutes, until a toothpick inserted comes out clean, or with just a few crumbs attached.
Remove from oven and place on a cooling rack. Allow the cake to cool for about 5 minutes. Then use the round handle of a wooden spoon or a large straw to poke holes in the cake. Make the holes about an inch apart, poking about 2/3 deep, but not all the way to the bottom.
In a medium size bowl, whisk together instant pudding mix and milk until smooth. Immediately pour the thin pudding mixture over cake, spreading it in an even layer, pressing it down into the holes. Then spread the cherry pie filling over the top of the set pudding layer.
Cover and chill cake in fridge for one hour, or up to overnight, until cooled completely. I like to let my cake chill for at least 4 hours when possible to let it fully soak in the pudding.
Spread whipped topping over the cherry pie filling layer. Decorate the top of the cake with fresh cherries and shaved chocolate, if desired. Serve immediately and enjoy, or store covered in the fridge until ready to serve. If using homemade whipped cream, I recommend adding it on top right before serving, as it quickly breaks down and can weep into the cake.

Notes

Store: Store the cake covered in the fridge for up to 3 days. The flavors continue to develop, making it even better the next day!
Extra Cream: If you prefer a thick layer of cool whip, use a 16 oz container instead.

Nutrition

More Easy Cake Mix Recipes To Try

Coconut Poke Cake

Easy Tres Leches Cake

Cherry Limeade Cake

Tropical Twinkie Cake

The post Easy Black Forest Cake Recipe appeared first on The Novice Chef.

Homemade Strawberry Cake

Jessica — Fri, 24 Jan 2025 13:30:00 +0000

This homemade strawberry cake is made from scratch with real strawberries and a clever baking trick to keep it incredibly moist. With a soft, tender crumb and creamy strawberry buttercream frosting, this cake is a showstopper!

*This recipe was originally posted in January 2013 and was republished in January 2024 with updated photos and video.*

Jessica’s Recipe Notes

Strawberry cake has always been a favorite in our home, especially when it’s made from scratch with fresh, juicy strawberries and sweet strawberry buttercream frosting. Each bite is packed with the taste of fresh, ripe strawberries, thanks to the addition of pureed strawberries.

Some old-school readers will remember when we used to call it Strawberry Dream Cake, because it has the perfect soft and moist texture that is so good, it feels like a dream. The secret? A quick trip to the freezer, straight out of the oven, locks in moisture and ensures every bite will melt-in-your-mouth.

The freezer trick is something my mom taught me when making her banana cake, and it’s an absolute game-changer for keeping cakes moist and tender!

Test Kitchen Approved

“This fresh strawberry cake recipe was SO good! It was super soft, very moist and the cake itself was not overly sweet like some cakes… But still had a ton of real strawberry flavor. Once I added the strawberry frosting, it sweetened it up
perfectly. I baked my cake in three 8-inch cake pans and it was done baking at 28 minutes.” — Brittany, home cook, homesteader, and recipe tester.

Learn more about our Test Kitchen ➔

Ingredients Needed

Below you will find helpful notes and substitutions for a few key ingredients to make this fresh strawberry cake recipe. Visit the printable recipe card below for ingredient amounts.

Strawberry Puree: To make this, you’ll need about two pints of fresh strawberries and a blender or food processor. You can also use frozen strawberries in a pinch!
Extracts: For the best flavor, I like to use both vanilla and strawberry extract! The strawberry extract helps to boost the overall strawberry flavor, but is completely optional.
Flour: Fluff the flour, then measure it by spooning it into a measuring cup. Don’t dip the cup straight into a packed bag of flour – that results in using too much flour and an overly dense cake.
Butter: Unsalted and softened is the way to go. Don’t forget to leave it on the counter for about an hour prior to using so you don’t wind up with a lumpy batter.
Vegetable Oil: You can swap the vegetable oil for applesauce or additional butter, if preferred. However, keep in mind the cake won’t be quite as moist.

Do I have to use food coloring?

Nope, it is entirely optional. Without it, your cake will naturally be a pinkish-brown hue, versus the dark reddish pink shown in the photos, but will still taste the same! I personally like to use a few drops of red gel food coloring, as just a little bit goes a *long* way, but regular food coloring will work too.

How to Make Homemade Strawberry Cake

Whether your favorite part is the cake itself or the fluffy buttercream on top, there’s a whole lot to love here. Below is a quick recipe overview with some helpful tips for success. Scroll down to the printable recipe card for the full instructions.

Don’t over-mix the batter. After adding the strawberry puree and flour, mix just until everything is combined. Over-beating develops gluten, which can make the cake dense and chewy instead of light and fluffy.

2 or 3 Layers. You can bake this cake in two layers, or three layers, both options work! But keep in mind, if you are baking it in three layers, you may want to make 1.5 batches of frosting to have enough for frosting and decorating.

Don’t skip greasing and flouring the pans as this strawberry cake is very moist and can stick easily. You can butter and flour your cake pans or line them with parchment paper cake rounds, but I prefer to spray them with Baker’s Joy.

To ensure a moist and tender crumb, don’t skip the freezer trick! As soon as the cake layers come out of the oven, place them in the freezer (pans and all) for about 45 minutes. This quick-cooling method locks in moisture and helps create an incredibly soft texture.

This batter bakes up fairly even, so you should not need to level the cake layers. Frost the completely cooled cake layers with a thick layer of strawberry frosting in between. Then coat the outside of the cake and decorate as desired.

Chill the cake in the fridge after assembling it with the frosting to help it set. However, I always recommend bringing it to room temperature before serving so the frosting softens and the cake isn’t overly firm.

If you’re decorating with fresh strawberries, add them right before serving to keep them looking fresh and vibrant! A little fresh mint also makes the colors pop.

Variations To Try

Make Cupcakes: This recipe will make about 26 standard sized cupcakes. Fill your cupcake liners 3/4th of the way full and bake at 350°F for about 20 minutes. Let them cool completely, then frost as desired.
Frosting Flavors: Switching up the frosting is a fun way to change it up. My chocolate buttercream frosting, traditional cream cheese frosting, or whipped cream cheese frosting are all great options!
Strawberry Lemonade Cake: Another family favorite in our house is to add some fresh lemon zest to the cake and frosting. For the cake, I add 2 tablespoons lemon zest. For the frosting, start with 1 teaspoon and add more to taste. You can also add a layer of lemon curd to the center!

Homemade Strawberry Cake Recipe

With a soft, tender crumb, this homemade strawberry cake is made entirely from scratch with fresh strawberries. Frosted with a creamy strawberry buttercream frosting, this cake is sure to impress with fruity flavor packed in every bite!

Course Cake, Dessert

Cuisine American

Keyword best strawberry cake recipe, fresh strawberry cake, homemade strawberry cake, strawberry birthday cake, strawberry cake, strawberry cake recipe

Prep Time 30

Cook Time 30

Cool Time 30

Total Time 1 30

Servings slices

Calories 918kcal

Author Jessica – The Novice Chef

Ingredients

Strawberry Cake

3 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup (1.5 sticks) unsalted butter softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons strawberry extract
½ cup vegetable oil
2 cups strawberry puree (see notes below) about 2 pints of strawberries
red gel food coloring optional for a vibrant cake
1 batch strawberry buttercream frosting if you're making 3 cake layers, make 1.5 batches frosting

Instructions

Preheat oven to 325°F. Grease two 9-inch cake round pans (or three 8-inch) with non-stick baking spray (like Baker's Joy). Set aside.
In a medium bowl, whisk to combine the flour, baking soda, and salt. Set aside.
In a stand mixer (or large bowl with a hand mixer), beat to combine the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs one at a time, then beat in vanilla, strawberry extract and vegetable oil.
Add in the flour mixture, alternating with the pureed strawberries, scraping down the sides and bottom of the bowl as needed. Beat until batter is well combined, but do not over-mix! Add in the optional red food coloring, if desired, until batter is a nice dark pink.
Divide the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. (If using three 8-inch cake pans, start checking in around the 25 minute mark.)
Remove pans from oven and immediately place in freezer for 45 minutes. This is optional step, but it's my secret tip to help keep the cake moist by immediately stopping the baking.
Assemble the cooled cake layers with a thick layer of strawberry frosting in between each one. Apply one final thick and even layer around the outside of the cake.
Store cake in the fridge, in an airtight container, until ready to serve. For the best soft texture, let the cake sit at room temperature for at least 30 minutes before slicing and serving.

Video

Notes

Make The Strawberry Puree: This can be made with fresh or frozen strawberries. If using fresh strawberries, rinse them well, pat dry, and remove the stems. Then add the berries to a blender or food processor and puree until completely smooth. You will need approximately 2 pints of strawberries to make 2 cups puree.

Store: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving.

Freeze: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.

Nutrition

More Homemade Layered Cakes To Try

Classic red velvet cake with cream cheese frosting is a must try.
This 3-layer pumpkin cake is so moist and perfectly spiced.
Good luck resisting this decadent chocolate peanut butter cake!
This layered gingerbread cake is a must make dessert for Christmas.
This vanilla cake recipe is so moist and packed with vanilla flavor.
My double chocolate cake recipe is a reader favorite!

The post Homemade Strawberry Cake appeared first on The Novice Chef.

Buttermilk Pound Cake

Jessica — Fri, 13 Dec 2024 19:20:22 +0000

This traditional buttermilk pound cake recipe is perfectly dense, moist, and buttery with just the right touch of sweetness. Serve it with your morning coffee or for dessert – there’s never a bad time to enjoy a slice of pound cake when it’s this good! Bonus: It’s super simple to make!

Haley

It was perfectly soft and moist and super easy to make. We used 1 tsp almond extract for extra almond flavor. Our guests loved it so much they insisted I share the recipe immediately!

Sometimes the best desserts are the simple ones that are made oh-so-perfectly. I love making this buttermilk pound cake because it’s easy, great for making ahead, and always a crowd favorite! It’s perfect served for breakfast with a cup of coffee or dessert with whipped cream and berries. I honestly just love a good traditional pound cake, it truly can’t be beat. This one is right up there at the top of my favorites list with my eggnog pound cake!

Why You’ll Love This Buttermilk Pound Cake Recipe

Classic Flavor: The vanilla and almond extracts give it a traditional, old-fashioned taste that everyone loves!
Easy to Make: No fancy ingredients or special techniques, this straightforward recipe is nearly impossible to mess up.
Moist and Buttery: The combination of butter and buttermilk makes for a dense pound cake that’s both rich and tender.
Every Occasion: Whether it’s a casual family dessert or a special holiday treat, this cake fits the bill.
Make-Ahead Friendly: This cake actually tastes better the next day, making it a great option for parties and gatherings.

Loving this recipe? Then you definitely need to check out my lime blueberry pound cake, decadent almond amaretto pound cake, or this spiced RumChata pound cake!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for buttermilk pound cake. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Buttermilk: If you don’t have buttermilk, you can mix regular whole milk with a tablespoon of vinegar as a quick substitute. If you have left over buttermilk, use it to make my favorite buttermilk biscuits!
All-Purpose Flour: It’s best to spoon the flour into the measuring cup rather than dunking the whole cup in the bag. When you dunk the measuring cup, you end up really packing in the flour leading to an overly dense cake.
Baking Soda: Always double check the label and make sure it’s not expired!
Butter: Unsalted and softened. Be sure to let it sit on your counter for an hour or two prior to using so it’s not still cold and combines well with the other ingredients.
Almond Extract: The almond extract is optional, but adds a great depth of flavor to your pound cake. If you want your pound cake to have a lot of almond flavor, feel free to double or even triple the amount of almond extract!

How to Make Buttermilk Pound Cake

It’s so easy to make and universally loved, we make this buttermilk pound cake recipe for just about every family gathering! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for the full instructions and to watch the step-by-step video.

Whisk together the dry ingredients.

Combine the wet and dry ingredients with buttermilk.

Prepare: Preheat the oven to 325°F and grease a 10 or 12 cup bundt pan.
Whisk the dry ingredients: Whisk together the flour, baking soda, and salt.
Make the wet mixture: Beat to combine the butter and sugar. Once light and fluffy, beat in the eggs. Then stir in the vanilla and almond extracts.
Make the batter: Beat the flour mixture into the wet mixture, slowly adding the buttermilk as you go. Watch closely and do not over mix the batter, beat it just until it combines.

Pour batter into bundt pan and smooth the top.

Bake for 55 to 65 minutes.

Bake: Pour the batter into the prepared baking pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
Cool: Let the pound cake completely cool in the pan before you flip it onto a cake plate.

Chef’s Tips & Variations

Don’t Over-Mix: Do not over mix the batter! It’ll cause the gluten to over develop and the cake will become rubbery.
Tent with Foil: If the top starts browning too quickly, lightly cover it with foil halfway through baking.
Mix-Ins: A little added lemon or orange zest will add a fresh, bright flavor. You can also add fresh berries, diced fruit, chocolate chips, nuts, etc. The options are endless!
Loaf Pans: This cake looks gorgeous in a Bundt pan, but you can also use bake it in two 9-inch loaf pans instead.

Ways To Serve Pound Cake

Powdered Sugar: A dusting of powdered sugar is all it needs to look elegant!
Cream and Fruit: Whipped cream and fresh fruit like strawberries, blackberries and blueberries is a great idea. You can also use canned fruit pie filling, like apple pie filling.
Ice Cream: It’s amazing served warm with a scoop of vanilla ice cream and a drizzle of salted caramel sauce or chocolate sauce. For the holidays, try my pecan praline sauce over the top!

Make Ahead, Storing and Freezing

Make-Ahead: This cake actually tastes better the next day, making it perfect for prepping ahead of time. Bake it the night before your event for the best flavor. It also travels easily and makes a great homemade gift!
Storing: Place the cooled cake in an airtight container and store at room temperature for up to a week. It stays moist and flavorful for days.
Freezing: You can freeze this pound cake whole or as individual slices. Wrap cake (or slices) tightly with plastic wrap and then a layer of foil. If you are freezing slices, I recommend also placing them in a freezer safe ziplock bag. Freeze for up to 3 months. Thaw cake on the counter at room temperature before serving.

Buttermilk Pound Cake

This easy homemade buttermilk pound cake recipe is perfectly dense, moist, and buttery with just the right touch of tang and sweetness! Serve it warm with a sprinkle of powdered sugar or a side of fresh berries — perfect for breakfast with coffee or for dessert.

Course Cake, Dessert

Cuisine American

Keyword buttermilk pound cake, buttermilk pound cake recipe, pound cake recipe, traditional pound cake recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 470kcal

Author Jessica

Ingredients

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter softened
2 ¾ cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
½ teaspoon almond extract optional
1 ⅓ cup buttermilk
powdered sugar optional for dusting on top

Instructions

Preheat oven to 325°F. Grease a 10-inch bundt pan with non-stick baking spray, or butter and flour it well. Set aside.
In a medium bowl, whisk to combine the flour, baking soda and salt. Set aside.
In a large bowl of stand mixer, or with a hand mixer, beat to combine the butter and sugar, until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and almond extracts.
Beat in flour mixture alternating with the buttermilk, just until the batter comes together. Do not over mix. Pour batter into prepared bundt pan.
Bake on the middle rack for 55 to 65 minutes, until the center is set and a toothpick inserted comes out clean or with a few moist crumbs stuck to it. If needed, lightly tent the cake with foil half way through baking if the top is darkening too quickly.
Allow the cake to cool completely (in the bundt pan) before inverting onto a cake plate. Slice the cooled cake and serve as desired!

Video

Notes

Make-Ahead: This cake actually tastes better the next day, making it perfect for prepping ahead of time. Bake it the night before your event for the best flavor.

Store: Place the cooled cake in an airtight container and store at room temperature for up to a week.

Freeze: Wrap the whole cake (or slices) tightly in plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

More Bundt Cake Recipes To Try

RumChata Pound Cake

Chocolate Milk Bundt Cake

Eggnog Pound Cake

Banana Bundt Cake

The post Buttermilk Pound Cake appeared first on The Novice Chef.

Candy Corn Cake

Jessica — Fri, 18 Oct 2024 17:15:16 +0000

This festive candy corn cake is made with real candy corn for the best true flavor! Swirled in candy corn colors, this soft and moist poke cake is soaked with a candy corn-infused syrup, then topped off with a luscious whipped cream cheese frosting. It’s the perfect Halloween cake — so tasty and festive!

Kerri

This cake honestly tastes like candy corn without being too sweet! The cake was super moist and fluffy, and the whipped frosting was the perfect way to finish it off. Bonus: Making the cake and the candy corn simple syrup was super easy!

Why This Is Our Favorite Halloween Cake

When I started thinking of fun dessert ideas for our annual Halloween party, I knew I wanted to try to make a real candy corn cake made with the actual candy! Most candy corn cake recipes I found were colored in yellow, white, and orange, but did not have any real candy corn flavor. By soaking the cake in a homemade candy corn simple syrup, I was able to infuse the cake so it really *tastes* like candy corn! Here’s why I know you’re going to love this cake:

Real Candy Corn Flavor: The easy homemade candy corn syrup adds a special, nostalgic real candy corn flavor to every bite!
Moist Texture: Thanks to the poke cake method, this tender cake stays extra moist, soaking in all that syrupy goodness.
Whipped Cream Cheese Frosting: The fluffy frosting is so light, slightly tangy, and perfectly complements the sweet candy corn cake.
Great for Parties: This cake serves a crowd, and you can prepare it a day ahead, and the festive colors make it an ideal dessert for Halloween parties or fall gatherings!

Looking for more Halloween themed sweet treats? Check out these pumpkin pie pops, homemade Halloween cocoa bombs, or easy Halloween chex mix!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for candy corn cake. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Candy Corn: Avoid the chocolate style harvest candy corn and stick with the classic yellow, orange, and white candy corn for the best flavor.
White Cake Mix: While you can use a box of yellow cake mix instead, I recommend using white cake mix to keep the classic white, yellow and orange coloring.
Mayonnaise: You can also use yogurt or sour cream, but it is a secret weapon to keeping your cake extra moist!
Gel Food Coloring: Always use icing or gel food coloring to get the most vibrant shades of yellow and orange. If you use regular food coloring, you will need to use more to reach your desired color.
Whipped Cream Cheese Frosting: While I think this light and fluffy frosting really *makes* this candy corn cake, you could use cool whip if you prefer.

How To Make This Candy Corn Cake

This easy Halloween cake recipe comes together with a few simple steps! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Make the candy corn syrup.

Make the cake batter.

Make the candy corn syrup: Heat candy corn and water in pan, stirring occasionally, until candy corn is fully melted. Remove from heat and set aside to cool.
Make the cake batter: Whisk to combine cake mix, eggs, egg yolk, whole milk, melted butter, vanilla and mayo.

Dye the cake batter.

Swirl together in a 9×13 baking dish.

Dye the batter: Separate batter into 3 bowls. Use food coloring to make one bowl yellow, one bowl orange, and leave one bowl white.
Assemble the cake: Pour each color in a 9×13 baking dish – yellow on one side, the orange on the other side, then the white down the middle. Use a butter knife to gently swirl the colors together.

Poke holes in the warm cake.

Pour the candy corn syrup on top.

Bake and make candy corn mixture: Bake cake for 24 to 26 minutes. With 5 minutes of bake time left, pour the sweetened condensed milk into the candy corn simple syrup. Heat over low heat and stir until incorporated.
Poke and pour: Once cake is done baking, remove from oven. Poke holes all over the surface of the still warm cake. Then, pour the candy corn syrup mixture all over the top. Allow the cake to cool completely before frosting.

Frost the cake and chill.

Garnish with candy corn, slice and serve!

Frost the cake: Once the cake is completely cooled to room temperature, top it with whipped cream cheese frosting.
Chill cake: Cover and refrigerate the cake for at least 2 hours, or better yet overnight. This helps the cake soften and meld together, it’s an important step!
Garnish and serve: When ready to serve, top the cake with candy corn and slice into pieces! Enjoy!

Chef’s Tips and Variations

Poke Cake: Be generous with the poking to ensure the syrup gets into every nook and cranny of the cake. Also make sure to do this while it is warm, fresh out of the oven!
Layering the Colors: For distinct cake layers instead of a swirled look, freeze the batter in between each color layer for about 10 to 15 minutes.
Decorating: Add the candy corn just before serving to prevent the colors from running on top of the icing. You can also use festive fall sprinkles instead!
Let it Chill: While you may be tempted to serve this candy corn cake right away, let it chill for 8 hours for best results. It makes a big difference to its final texture and taste!

How To Make Ahead and Store

Make Ahead: This is a great make ahead cake, as it tastes best after chilling in the fridge! Assemble it completely, and wrap it tightly with foil or plastic wrap. Do not garnish with the candy corn until serving as the colors will bleed onto the white icing.
Store: Cover your Halloween cake tightly with foil or plastic wrap, or transfer it to an airtight container. Store in the fridge for up to 5 days.

Best Candy Corn Cake (Halloween Cake)

This festive, soft, and moist Candy Corn Cake recipe is soaked with a homemade candy corn syrup and topped with whipped cream cheese frosting! It's the perfect Halloween cake — so tasty and festive!

Test Kitchen Approved!

Course Dessert, Halloween

Cuisine American

Keyword candy corn cake, halloween cake

Prep Time 20

Cook Time 24

Chill Time 3

Total Time 3 44

Servings servings

Calories 711kcal

Author Jessica

Ingredients

Candy Corn Simple Syrup

⅓ cup candy corn
⅓ cup water

Cake

1 (14.25 oz) box white cake mix dry mix only
3 eggs + 1 egg yolk
¾ cup whole milk
½ cup (1 stick) melted butter
2 teaspoons vanilla bean paste or vanilla extract
2 tablespoons mayonnaise sour cream, or yogurt
¼ teaspoon yellow gel food coloring optional
¼ teaspoons orange gel food coloring optional
1 (14 oz) can sweetened condensed milk
1 batch whipped cream cheese frosting
candy corn optional garnish

Instructions

Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
In a medium saucepan, over medium-low heat, add candy corn and water. Stir occasionally until candy corn is fully melted and combined with the water. Then remove from the heat and set aside to cool. Do not take the simple syrup out of the saucepan.
In a large mixing bowl, whisk to combine the cake mix, eggs, egg yolk, whole milk, melted butter, vanilla bean paste and mayonnaise. Mix until thoroughly combined.
Separate batter into 3 bowls. Approximately 1 1/3 cups of batter for each color. Use food coloring to make a bowl of yellow batter, one of orange batter, and leave one white batter. Make sure to mix each color thoroughly.
Carefully pour each color length wise in the baking dish – yellow on one side, the orange on the other side, then the white down the center. Take a butter knife and gently swirl the colors together, being careful not to over mix the colors. Gently shimmy the baking dish front-to-back, side-to-side to ensure even distribution of the batter.
Bake cake on the middle rack, for 24 to 26 minutes, until a toothpick inserted into the middle of the cake comes out clean.
With 5 minutes left for baking the cake, pour the sweetened condensed milk into the candy corn simple syrup still in the saucepan. Heat over low heat, stirring until simple syrup is fully incorporated.
Once cake is done baking, remove from oven and set on a protected level surface. Using a fork or a toothpick, immediately poke holes all over the surface of the cake. Then, pour the candy corn syrup mixture evenly over the top of the cake. Allow cake to fully cool and the liquid to soak into the cake before frosting.
Once cake is completely cooled to room temperature, frost the cake with whipped cream cheese frosting. Then cover and refrigerate the cake for at least 2 hours, or for best results overnight, to allow the cake to soak up all the syrup and fully soak up the syrup. Top cake with candy corn right before serving and enjoy!

Video

Notes

Store: Cover cake tightly or transfer to an airtight container to retain moisture and store in the refrigerator for up to 5 days.

Make Ahead: This is a great make ahead cake, as it tastes best after chilling in the fridge for up to 24 hours! Assemble it completely, and wrap it tightly with foil or plastic wrap, but do not garnish with the candy corn until serving.

Nutrition

More Halloween Recipes To Try

Cranberry Halloween Punch

Mummy Hot Dogs

Pumpkin Cheese Ball

Halloween Spider Cinnamon Rolls

The post Candy Corn Cake appeared first on The Novice Chef.

Mini Pumpkin Bundt Cakes

Jessica — Fri, 04 Oct 2024 17:10:29 +0000

These mini pumpkin bundt cakes are a dream come true for pumpkin lovers! Soft, rich, and spiced to perfection, with a dense, flavorful crumb, each bite delivers that cozy fall flavor you crave. Plus, they’re ready in just 35 minutes!

We are obsessed with these festive mini pumpkin bundt cakes! The cakes are perfectly moist and dense, with just the right amount of spice to keep them cozy.

They are the perfect snack with a cup of coffee or served with a little powdered sugar or whipped cream on the side for dessert. We have also wrapped them up to sell at our kid’s school bake-sale and they are always a hit. Everyone loves getting their own personal mini cake!

Test Kitchen Approved

“Love how quick and easy these are to make, but better yet, they taste like Fall! They were rich and really moist with lots of good spiced pumpkin flavor. Next time I want to try frosting them with the cream cheese frosting on top!” — Ellie, beginner baker and cook who’s excited to learn.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

All-Purpose Flour: For the best results, spoon the flour into the measuring cup. Don’t dunk the cup straight into the container of flour! When you do that, you end up with packed flour.
Pumpkin Puree: I used canned pumpkin, but homemade pumpkin puree works great too. Make sure it is pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
Pumpkin Spice: To make your own, combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice. You can also use just cinnamon and a good pinch of nutmeg instead!
Baking Soda: Always double check the label and make sure it’s not expired before using.
Milk: I use whole milk for the best moist crumb texture, but 2% or any similar milk will work. You could also use buttermilk in this recipe!

How to Make Mini Pumpkin Bundt Cakes

These picture perfect pumpkin bundt cakes come together with just a few quick and easy-to-follow steps! Scroll down to the printable recipe card for full instructions!

Combine most of the wet ingredients and eggs.

Beat in dry ingredients, alternating with the milk.

Whisk dry ingredients: Whisk together the flour, pumpkin pie spice, baking soda, and salt.
Cream the butter and sugar: In a stand mixer (or using a hand mixer), cream together the butter and sugar until light and fluffy.
Make the batter: Beat in the eggs one at a time. Then, stir in vanilla, pumpkin, and oil. Beat in the dry mixture, alternating with the milk, until the batter is combined. Try not to over-mix!

Divide the batter evenly.

Bake and let cool in pan.

Divide and bake: Divide the batter evenly into your grease mini bundt pans, filling about 3/4th full. Bake for 20 to 22 minutes, until a toothpick comes out clean or with a few moist crumbs.
Let cool: Let cool for 10 minutes in the baking pan. Then, invert onto a cooling rack to finish cooling.

Chef’s Tips & Variations

Prepare the bundt pan: Make sure you really grease every nook and cranny of the bundt pan. You don’t want your cakes to stick to the pan and tear!
Don’t over-mix the batter: It’s important to mix the wet and dry ingredients until just combined. If you overdo it, your cakes won’t rise properly.
Add nuts or chocolate: For extra texture, fold in chopped pecans, walnuts, or any flavor of chocolate chips into the batter before baking.
Use a muffin tin: If you don’t have a mini bundt pan, you can make these in a regular muffin tin. Just keep an eye on the baking time.
Serve with frosting: A simple dusting of powdered sugar is always great. However, you can always go the extra mile with some cream cheese frosting!

How To Store Leftovers

Store: Place the cooled mini bundt cakes in an aright container and store them at room temperature for up to 4 days, or in the fridge for up to a week.
Freeze: Make sure the mini pumpkin bundt cakes are fully cooled to room temperature prior to freezing. We like to wrap each one individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw on the counter for a few hours or in the fridge overnight.

Mini Pumpkin Bundt Cakes

Ready in just 35 minutes, these mini pumpkin bundt cakes are soft, rich, and spiced to perfection, with a dense and flavorful crumb. Perfect for making ahead, these personal sized cakes are prefect for a party, bake sale or as an easy Thanksgiving dessert!

Course Desserts, Pumpkin

Cuisine American

Keyword mini pumpkin bundt cake, pumpkin bundt cake, pumpkin bundt cake recipe, pumpkin spice bundt cake

Prep Time 15

Cook Time 20

Total Time 35

Servings mini bundt cakes

Calories 213kcal

Author Jessica – The Novice Chef

Ingredients

1 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
¾ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter softened
1 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup pumpkin puree
2 tablespoons vegetable oil
½ cup whole milk
powdered sugar for dusting, or cream cheese frosting

Instructions

Preheat oven to 325°F. Spray your mini bundt cake pan with non-stick baking spray (or butter and flour them well). Set aside.
In a medium bowl, whisk to combine the flour, pumpkin pie spice, baking soda and salt. Set aside.
In a stand mixer, or large bowl with a hand mixer, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture, alternating with the milk, until the batter just combines. Do not over mix.
Divide the batter evenly into prepared pans, until each bundt pan is 3/4th full. Bake for 20 to 22 minutes, or until a toothpick inserted into the cake comes out clean, or with a few moist crumbs attached.
Let cool for 10 minutes and then invert onto a cooling rack. Serve warm or room temperature, dusted with powdered sugar or frosted with cream cheese frosting.

Video

Notes

Room Temperature: Store these mini pumpkin bundt cakes in an airtight container at room temperature for up to 4 days. They stay moist and delicious when kept in a cool, dry spot.

Fridge: If you prefer, you can refrigerate them for up to a week. Just let them come to room temperature before serving, or pop them in the microwave for 10 seconds to warm them slightly.

Freeze: These cakes freeze wonderfully. Wrap each bundt cake individually in plastic wrap, then store them in a freezer-safe bag for up to 3 months. To thaw, just leave them out on the counter for a few hours or heat in the microwave for about 20-30 seconds.

Make-Ahead Tip: You can make these cakes a day in advance and store them in an airtight container. Dust with powdered sugar just before serving for the freshest look!

Nutrition

More Pumpkin Recipes To Try

Pumpkin pie cheesecake is a reader favorite, but if you’re short on time, you may prefer to whip up this no-bake pumpkin cheesecake!
Pumpkin bread is so moist and tender with tons of pumpkin flavor.
This easy pumpkin mug cake is ready in just 5 minutes.
Classic pumpkin muffins are always a favorite, but these pumpkin cream cheese muffins are my personal favorite!
Pumpkin bars are so decadent and perfectly spiced.
Served warm with ice cream, you won’t be able to resist this pumpkin cobbler!

The post Mini Pumpkin Bundt Cakes appeared first on The Novice Chef.

Cherry Almond Bundt Cake

Jessica — Wed, 17 Jul 2024 09:00:00 +0000

This cherry almond bundt cake is a showstopper, featuring a moist and tender crumb filled with juicy cherries and buttery almond flavor. With a velvety cherry glaze on top, this gorgeous pink cake is perfect for any occasion, but especially Valentine’s Day!

Why I Love This Cherry Almond Bundt Cake

This is a gold-star recipe if you want to impress your friends and family but also don’t want to spend all day in the kitchen! This is one of my go-to dessert recipes I can always count on. It looks like it’s from a fancy bakery and tastes like it, too! Here’s why I’m in love with this cake:

Flavorful: Like most bundt cakes, this cake is buttery and dense. Packed with lots of sweet almond flavor and juicy maraschino cherries, each bite is better than the last!
Easy: This cherry almond bundt cake recipe is great for beginner bakers. Just combine the batter, pour it into your bundt pan, and bake.
Colorful: Lots of cherries add pops of red to the cake itself and then we top it with a vibrant pink almond-cherry glaze.
Party Perfect: This bundt cake is a great make-ahead cake to impress your guests. It stays moist for days and travels easily!

If you love making bundt cakes, make sure to also check out my chocolate milk bundt cake, sweet banana bundt cake and these mini pumpkin bundt cakes!

Key Ingredients

Almond paste has a subtle, delicate flavor that pairs beautifully with the chewy cherries’ sweetness. Below you will find helpful notes for key ingredients used to make this cherry almond bundt cake recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Maraschino cherries: These are often canned or jarred, you will use both the cherries themselves and the juice they are in. If you have any left over, use them to make the very best cherry cheesecake tacos!
All-Purpose Flour: Avoid cake flour. You need all-purpose flour for a slightly dense crumb.
Almond Paste: Almond paste is not the same as marzipan, but you can substitute it if desired.
Almond Extract: This combined with the almond paste is what gives the cake its signature almond flavor. Don’t skip it!
Milk: I used whole milk to keep the cake moist, however any type of milk will work. Buttermilk can also be used if you happen to have some on hand!

How To Make Cherry Almond Cake

It’s just like making your favorite vanilla cake, but with lots of almond goodness and sweet cherries added. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Beat the cake batter ingredients together.

Mix in the cherry juice and cherries.

Prep the cherries: Remove the cherries from their juice and reserve the juice for later. Chop the cherries and set them aside.
Dry ingredients: Combine the flour, baking powder, and salt in a bowl.
Wet ingredients: Beat the butter, almond paste, and sugar together until combined in a separate bowl. Add in the eggs, almond extract, and vanilla extract.
Combine: Fold the dry ingredients into the wet ingredients, alternating with adding milk and cherry juice. Stir just until the batter comes together and then fold in the cherries.

Spread the batter into the bundt pan.

Bake the cake until golden brown.

Bake it: Pour the batter into a greased 10-inch bundt pan. Bake it on the middle rack until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, before transferring it to a wire rack or serving plate to cool completely before frosting.
Make the glaze: Whisk all of the glaze ingredients together until smooth. Drizzle it over the cooled cake. Slice, serve and watch how quickly this bundt cake disappears!

Chef’s Tips and Variations

Use simple pans: Try to use a bundt pan with a simple design. While complex designs are pretty, they make it easier for the cake to stick even if you grease the pan.
Use the middle rack: Never bake a cake on the top or bottom rack. The top is too cool and the cake will take longer, whereas the heat in the bottom is too strong and direct (so it’ll likely burn). Always bake in the center rack for best results.
Cover it: If the top of your cherry almond cake browns on top too quickly, cover it lightly with foil for the remaining baking time to prevent burning. Check in around the 20 to 40 minute mark!
Don’t open the oven: Once it’s in the oven, try not to open the door because it lowers the oven’s temperature every time. This means the baking time gets longer and can result in a dry or overcooked cake.
Let it cool: Don’t add the glaze while the cake’s still hot or even slightly warm. Doing so will cause the glaze to melt off the cake!

Cherry Almond Bundt Cake

This moist Cherry Almond Bundt Cake recipe with juicy cherries, sweet almond paste, and a smooth cherry glaze is perfect for any occasion!

Course Bundt Cake, Dessert

Cuisine American

Keyword almond bundt cake, cherry almond bundt cake, cherry almond cake, cherry bundt cake

Prep Time 20

Cook Time 1

Additional Time 30

Total Time 1 50

Servings servings

Calories 668kcal

Author Jessica – The Novice Chef

Ingredients

1 (16 oz) jar maraschino cherries
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter softened
4 oz almond paste
2 cups granulated sugar
4 large eggs
2 teaspoons almond extract
2 teaspoons vanilla extract
½ cup whole milk

Glaze

1 cup powdered sugar
½ teaspoon almond extract
2 tablespoons reserved cherry juice

Instructions

Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.
Preheat oven to 350°F. Spray a 10-inch bundt pan with baker's joy non-stick spray, or butter and flour it. Set aside.
Mix together the flour, baking powder, and salt. Set aside.
In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
Beat in the flour mixture alternately with milk and 1/2 cup cherry juice that you saved from earlier, mixing until combined. Fold in chopped cherries. Pour batter into pan.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and invert on a wire rack or serving plate. Allow cake to cool completely before frosting. Check on the cake about halfway through the baking time. If it is already a golden brown, cover the top of the bundt pan lightly with a piece of foil. This will prevent the cake from over-browning as it bakes.
For glaze: Whisk together powdered sugar, almond extract and cherry juice until smooth. If too thick, add more cherry juice as needed. Drizzle on top of the cooled cake and serve!

Notes

Store: Store the cake at room temperature in an airtight container for up to 3 days.

Freeze: Wrap each slice or chunk in plastic wrap twice. Transfer it to freezer bags and freeze for up to 3 months. Cake will freeze and thaw best without the glaze on top, but the glaze can be frozen. It just may not be as pretty once thawed.

Learn more about our Test Kitchen promise!

Nutrition

Categories:

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More Must-Try Cherry Recipes

Crockpot Cherry Cobbler

Cherry Limeade Cake

No Bake Cherry Cheesecake

Cherry Cheesecake Tacos

The post Cherry Almond Bundt Cake appeared first on The Novice Chef.

Chocolate Milk Bundt Cake

Jessica — Sun, 14 Jul 2024 09:00:00 +0000

This chocolate milk bundt cake is a chocolate lover’s dream! A rich chocolate bundt cake, made with chocolate milk and loaded with chocolate chips, is topped with a rich and thick chocolate frosting. Ideal for any celebration or simply to satisfy your sweet tooth, it’s a must-make dessert.

Why I Love This Chocolate Bundt Cake

This chocolate milk bundt cake with a thick chocolate icing is kind of life-changing. It truly is one shockingly good cake! I first made it several years ago for a birthday party. Since then, it’s become a fixture in my kitchen and I use any excuse to whip one up. It’s the BEST cake for when that chocolate craving strikes. Here’s why you won’t be able to stop with one slice:

Moist and Tender: Like most bundt cakes, this chocolate milk bundt cake has a dense and tender crumb texture and stays super moist for days!
Easy to Make: This cake comes together quickly without any advanced baking techniques. It’s so good on its own, but even better with a simple chocolate ganache drizzled on top.
Unique Flavor: Each bite tastes just like chocolate milk! It’s not overly sweet and is loaded with lots of chocolate chips speckled throughout.
Travels Well: This cake is perfect for bringing with you to a party or giving as a gift to friends and neighbors.

If you love chocolate cake as much as I do, make sure to also try out my favorite best chocolate cake recipe or this easy peanut butter and chocolate sheet cake!

Key Ingredients

This made-from-scratch treat contains ordinary baking ingredients you probably already have at home! Below you will find helpful notes for key ingredients used to make this chocolate milk bundt cake. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Chocolate Milk: Any brand works, but I highly recommend using a whole milk version to ensure your cake comes out moist.
Chocolate Chips: Semi-sweet chips are my favorite to use for this chocolate bundt cake recipe. They’re not too sweet and not too bitter – they’re just right.
Baking Powder: This is the main leavening agent that creates the rise in the cake. Make sure it’s not expired! Check your expiration date – if it’s outdated, it won’t be potent enough to get the job done.
Heavy Cream: This is used for the chocolate ganache topping only. I don’t recommend swapping it out for any other dairy product as the texture will not be the same.

How to Make Chocolate Bundt Cake with Ganache

Easy to prep, easy to bake and even easier to eat. Use an electric mixer if you have it or a strong arm and a whisk! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Make the cake batter.

Pour the cake batter into the bundt pan.

Dry Ingredients: Use a whisk or fork to mix together the flour, cocoa powder, baking powder and salt.
Wet Ingredients: Combine the eggs and sugar and beat until well combined. Add in the melted and slightly cooked butter and vanilla.
Combine: Whisk the dry ingredients into the wet ingredients. Add the chocolate milk and stir until smooth. Toss the chocolate chips in a tablespoon of flour and then fold the chocolate chips into the batter.

Bake the cake.

Make the ganache and pour it on top.

Bake: Pour the batter into a greased 12-cup bundt cake pan and smooth out the top. Bake for 55-60 minutes, or until a toothpick inserted into the cake comes out clean.
Cool: Leave cake in the pan to cool for about 10 minutes, then turn the cake out onto a wire rack and cool completely.
Make the ganache: Microwave the cream until simmering, then pour in the chocolate morsels and let it sit for about 5 minutes. Whisk until shiny and smooth.
Top it off: Drizzle the ganache all over the cooled bundt cake. You can slice and serve it immediately, or allow the ganache to set up before serving.

Chef’s Tips and Variations

No Sticking: Grease every nook and cranny of your bundt cake pan with butter or shortening. Follow this by sprinkling about a tablespoon of flour around the inside. Tap the pan firmly while moving it around to coat the interior. Discard any excess flour.
Baking Spray: Or, you can give the inside of the bundt pan a spray with a non-stick spray for baking that includes flour, like Baker’s Joy.
Proper Measuring: Fluff the flour in the bag or canister with a fork. Spoon the flour into the measuring cup. Then scrape a knife across the top of the measuring cup to level the flour. Dipping measuring cups into a packed bag of flour will create an overly dense and/or dry cake!
Room Temperature Ingredients: Leave the eggs and milk on the counter for about 30 minutes before starting. Both are easier to incorporate, which helps to produce moist, tender cakes.

Chocolate Milk Bundt Cake

This rich and perfectly dense Chocolate Milk Bundt Cake is a tender and moist homemade chocolate bundt cake that is loaded with chocolate milk and chocolate chips! Topped with an optional thick chocolate ganache icing, it is seriously irresistible!

Course Desserts

Cuisine American

Keyword best chocolate bundt cake, bundt cake recipe, easy chocolate cake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 641kcal

Author Jessica – The Novice Chef

Ingredients

1 ¾ cups all-purpose flour plus 1 tablespoon flour
¼ cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
½ cup (1 stick) butter melted and slightly cooled
2 teaspoons vanilla extract
4 large eggs
2 cups granulated sugar
1 cup chocolate milk use full-fat, not low-fat
1 cup semi-sweet chocolate chips

Chocolate Ganache

1 cup heavy cream
2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup Bundt cake pan.
In a small bowl, whisk together 1 3/4 cups flour, cocoa powder, baking powder and salt until smooth.
In an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 3 minutes, until the mixture triples in size. Add the melted butter and vanilla extract, whisking until well combined.
Add the dry ingredients and start mixing. Slowly add the chocolate milk, whisking until smooth. Toss chocolate chips in 1 tablespoon of flour and then fold them into the batter.
Pour the batter into the prepared pan and bake for 50 to 60 minutes. Cake is done when a toothpick inserted in the center should come out clean, with a few crumbs attached.
Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Once cooled, dust the cake with powdered sugar or add the chocolate ganache!

Chocolate Ganache

lace cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.
Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. Use a large spoon to drizzle the ganache over the cooled cake.

Video

Notes

Store With Ganache: The general rule is that classic ganache may stay at room temperature for up to 2 days, then must be refrigerated. So you can store the cake at room temperature, but to be safe, I recommend storing it in an airtight container in the fridge. Allow cake to warm to room temperature before serving.

Store Without Ganache: Store cake in an airtight container, or covered tightly, at room temperature for up to four days.

Freeze: You can freeze the cake without the ganache. Wrap cooled cake in a layer of plastic wrap, followed by a layer of foil. Store in the freezer for up to 3 months. Thaw at room temperature before serving.

Learn more about our Test Kitchen promise!

Nutrition

More Bundt Cake Recipes You’ll Love

Banana Bundt Cake

Cherry Almond Bundt Cake

Eggnog Pound Cake

Pineapple Coconut Bundt Cake

The post Chocolate Milk Bundt Cake appeared first on The Novice Chef.

Strawberry Ice Cream Cake

Jessica — Fri, 31 May 2024 09:00:00 +0000

This super easy strawberry ice cream cake is a stunning and delicious dessert made with just 4 ingredients! With layers of creamy strawberry ice cream, rich pound cake, fresh strawberries and chocolate topping, this no-bake dessert is perfect for any summer gathering.

Why I Love This Easy Ice Cream Cake

Growing up, I always looked forward to those first bites of sweet frozen ice cream cake in the summer. My super easy version is made with perfectly dense layers of store-bought pound cake, to make you look like you spent hours in the kitchen instead of just 10 minutes. This ice cream cake is a hit at every family gathering we host, here’s why:

Nostalgic: Picture an elegant version of the strawberry shortcake ice cream bar – an original ice cream truck specialty!
Easy: No baking required for this ice cream cake recipe! It’s perfect for hot summer days, simply layer the ingredients together, freeze for a few hours, then slice and serve!
Few Ingredients: Made with only four, readily available ingredients, you can whip this cake together in less than 10 minutes.
Impressive, But Easy: The gorgeous layers create an impressive presentation that’s fancy enough for special occasions, but simple enough for everyday enjoyment!

Love the idea letting the freezer do most of the work? Check out my cool and refreshing berry ice box cake or strawberry ice box cake!

What You’ll Need

Below you will find helpful notes for key ingredients used to make this easy ice cream cake with strawberries. Scroll down to the recipe card for full ingredient list and exact amounts!

Pound Cake: I use a store-bought Sara Lee brand “family-sized” cake from the frozen food section.
Chocolate Shell Topping: This hardens very quickly to create the perfect chocolate coating before serving. You can use chocolate sauce instead, but it will not harden.

How to Make Strawberry Ice Cream Cake

With just a few simple steps, this ice cream cake recipe comes together in no time! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step by step video!

Slice the pound cake into three even layers.

Add a slice of cake into pan lined with plastic wrap.

Divide Cake: Remove thawed pound cake from its pan and slice into three, equal and horizontal lengthwise slices. Don’t toss the pan!
Prepare Pan: Line the metal pound cake pan with plastic wrap, making sure it hangs over the sides, both ways for easy removal. If you don’t have plastic wrap, parchment paper will also work.
Layer: Place a layer of cake back in the container, on top of the plastic wrap. Spread 2 cups of softened ice cream on top, then add the sliced berries. Repeat the layers, ending with the top layer of pound cake.

Top with strawberry ice cream and strawberries.

Continue until all layers are completed, then freeze.

Freeze: Fold layers of plastic wrap firmly around the ice cream cake and freeze for one hour or more.
Unmold: Remove the cake from the freezer. Lift out and remove the bottom of the pan. Unwrap and drizzle with chocolate topping, quickly adding sliced strawberry slices to top of the cake. The chocolate will quickly solidify, holding the berries in place.
Ready to Serve: Slice and enjoy!

Chef’s Tips and Variations

Strawberries: Make sure to thinly slice the fresh strawberries so they are easy to cut through when slicing the cake. If they are too thick, they are also not very appetizing to eat once frozen!
Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.
Plastic Wrap: Wrapping the cake tightly all over from the bottom helps the layers remain even. It also insures visually appealing slices when cut and makes the ice cream cake easy to remove from the pan.
Variations: Use different flavors of ice cream and fruit if you’d like. Try peach ice cream and thinly sliced peaches with vanilla ice cream. A cherry version would also be delicious! I also love mint chocolate chip ice cream with a chocolate cake!
More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.

Strawberry Ice Cream Cake

This Strawberry Ice Cream Cake features layers of creamy ice cream, rich pound cake, and fresh strawberries, creating a refreshing and indulgent dessert perfect for summer gatherings. It’s easy to make ahead and offers a delightful combination of textures and flavors that everyone will love!

Course Desserts

Cuisine American

Keyword homemade ice cream cake, how to make an ice cream cake, ice cream cake recipe, ice cream cake with strawberries, strawberry ice cream cake

Prep Time 10

Additional Time 1

Total Time 1 10

Servings servings

Calories 133kcal

Author Jessica – The Novice Chef

Ingredients

1 (16 oz) sara lee pound cake found in the frozen dessert department
4 cups strawberry ice cream softened
1 cup thinly sliced fresh strawberries or strawberry ice cream topping
chocolate shell ice cream topping

Instructions

Slice pound cake into three even slices. Line pound cake metal container with plastic wrap.
Place first layer of pound cake back into prepared container. Add two cups ice cream and spread into an even layer. Top with half of the sliced strawberries (or strawberry ice cream topping).
Repeat layers again, then top with remaining slice of pound cake. Wrap tightly in saran wrap and freeze for at least 1 hour.
Remove from freezer and remove saran wrap. Drizzle cake with chocolate shell ice cream topping and quickly top with fresh strawberries as the chocolate shell hardens quickly. Slice and serve!

Video

Notes

Store: To store for a longer time, cover the ice cream cake tightly with plastic wrap and then place it in an airtight container, like a plastic freezer bag. It will keep well in the freezer for up to 3 months. Just remember to let it sit at room temperature for a few minutes before slicing to make cutting easier.

Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.

More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.

Learn more about our Test Kitchen promise!

Nutrition

More Easy No-Bake Dessert Recipes

Strawberry Shortcake Ice Cream Cake

No Bake Cherry Cheesecake

Frozen Key Lime Pie

Lemon Strawberry Trifle

The post Strawberry Ice Cream Cake appeared first on The Novice Chef.

Coconut Poke Cake

Jessica — Thu, 11 Apr 2024 09:00:00 +0000

This tropical coconut poke cake recipe is so moist and flavorful from the sweet cream of coconut and fluffy coconut whipped cream toppings. Simple to make using a box of cake mix, this easy coconut cake is perfect for any occasion!

Juanita

I used thick shredded coconut and this cake was a tropical delight! It reminded me of a tres leches cake, but with a ton of lovely coconut flavor. I made the stabilized whipped cream and stored the cake for 24 hours and it held up wonderfully for our dinner party!

Why I Love This Coconut Poke Cake

Easy to Make: Using a box of cake mix makes this cake super simple to make and the kids will love getting to help poke holes all over the top.
Family Recipe: This coconut cake recipe is one of my mom’s famous cake recipes that I remember enjoying every holiday growing up. It is so easy, moist, and creamy you will fall in love at first bite!
Tropical Flavor: Reminiscent of your favorite beachside drink, this delectable coconut poke cake takes your taste buds on vacation!
Extremely Moist: This rich tasting, dreamy cake melts in your mouth thanks to a liberal soaking in both sweetened condensed milk and a can of cream of coconut. A layer of coconut whipped cream and toasted coconut takes it over the top!
Travels Well: Unlike frosted layer cakes, this coconut sheet cake travels particularly well as it’s made in a 9×13 cake pan.

Looking for more coconut desserts? Try this old fashioned coconut cream pie, super creamy tembleque (Puerto Rican coconut pudding) or this pineapple coconut bundt cake!

Key Ingredients

Moist and tender, this coconut cake is a lovely, retro recipe: a can of this, a can of that, a boxed cake mix and voila! Below you will find helpful notes for key ingredients used to make this coconut poke cake recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

White Cake Mix: Grab your favorite standard-sized box of white cake mix, plus any cake ingredients listed on the box to make the cake.
Coconut Extract: Just a splash will give your cake the perfect coconut flavor!
Sweetened Condensed Milk: Don’t use canned evaporated milk or coconut milk, you need the thickness and sweetness of canned sweetened condesend milk.
Cream of Coconut: This is also a thick, sweetened canned product made with real pieces of coconut. I use the Coco Lopez brand, usually found next to the drink mixers at the grocery store.
Heavy Cream: I like to top this cake with a homemade, stabilized whipped cream. However, if you’d prefer to use Cool-Whip, feel free to do so! Do not substitute the heavy cream for half and half, it will not whip up correctly.
Gelatin: Use powdered, unflavored gelatin, such as Knox brand. This will keep your whip cream fluffy and stop it from collapsing over time.
Toasted Coconut: Use unsweetened or sweetened shredded coconut, whichever you prefer.

How to Make Coconut Poke Cake

This easy coconut cake recipe is perfect for people who don’t have time to bake from scratch. It comes together in about 10 minutes after the cake bakes. So moist and delicious, one will ever guess the shortcut! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Combine cake batter and add to a cake pan.

Poke holes in warm cake right after baking.

Bake the Cake: Mix as directed, spread cake batter in a greased 9×13 pan, and bake following the package directions.
Poke: Use a chopstick, wooden spoon handle, or toothpick to poke holes all over the top of the warm cake.

Top cake with canned milk and cream of coconut.

Spread whipped cream on top of cooled cake.

Add milks: Immediately pour the condensed milk and cream of coconut over the cake layer. It will look like a lot of liquid, but the cake will soak it all up. Leave the cake to cool completely while the liquids soak in.
Frost: Once the cake is cooled to room temperature, it’s time to top it with a nice, thick layer of homemade whipped topping. Spread over the cake in a generous, even layer. Top with toasted, shredded coconut.
Enjoy: Cover cake and chill in fridge until ready to serve!

Chef’s Tips for Success

Don’t Under Bake: Since the end result is an ultra-moist cake, make sure to bake the cake until it’s fully done. The cake should be golden on top and cooked all the way through until a toothpick inserted into the center of the cake comes out clean.
Make in Advance: This cake can be fully prepared up to 2 or 3 days in advance without sacrificing on flavor or texture. It’s a great make-ahead dessert for parties!
Double the Coconut: For coconut lovers, add a 1/2 to 1 teaspoon of coconut extract to the whipped cream topping for a dreamy coconut whipped cream!
How to Toast Coconut: Spread shredded coconut on a parchment paper lined sheet pan and toast in a 350°F oven for 5 to 7 minutes until golden brown. Plan to watch closely and shake or stir halfway through for even color.

Coconut Cake Recipe Variations

Fruit: Sprinkle berries or sliced strawberries or maraschino cherries on top before serving.
Coconut Pineapple Cake: Drain a small can of crushed pineapple and stir it into the cake before baking. Or, you can add crushed pineapple on top of the cake before the whipped cream layer!
Pudding: If you prefer your poke cake topped with pudding, whip up a batch of instant coconut pudding according to the package directions. Spread it over the top of the cake before the whipped cream layer.

Coconut Poke Cake Recipe

Test Kitchen Approved!

This moist and decadent Coconut Poke Cake recipe is so easy to make using boxed cake mix. Similar to a tres leches cake, this coconut cake is topped with cream of coconut, sweetened condensed milk and sweet whipped cream! This cake is great made up to a couple of days ahead and travels well, making it perfect for any occasion!

Course Cake, Dessert

Cuisine American

Keyword coconut cake recipe, coconut poke cake, coconut poke cake recipe, coconut sheet cake, easy coconut cake recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 661kcal

Author Jessica – The Novice Chef

Ingredients

1 (14.25 oz) box white cake mix plus ingredients needed to bake cake according to box
1 teaspoon coconut extract
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut

Stabilized Whipped Cream Topping:

2 teaspoons unflavored gelatin the powdered kind
2 tablespoons water
2 ½ cups heavy whipping cream
⅓ cup powdered sugar
2 teaspoons vanilla extract
2 ½ cups shredded coconut toasted

Instructions

Whisk together cake batter according to package directions and add coconut extract. Bake cake according to directions in a greased 9×13 cake pan, until a toothpick inserted in the center comes out clean.
While cake is still hot from baking, poke tons of holes with a toothpick, chopstick, or fork on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake. (Don't get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!)
Once cake has cooled to room temperature, add the gelatin and water to a small bowl. Microwave for 30 seconds. Gelatin should be completely dissolved, stir to combine once more and set aside.
In a stand mixer (or in a large bowl with a hand mixer), beat heavy cream and powdered sugar until it starts to look foamy. Add powdered sugar and vanilla extract and beat until soft peaks form.
Turn your mixer (or beaters) to low and slowly stream in the gelatin mixture. (If your gelatin has harden, microwave again for just a couple of seconds to loosen it.) Turn the beaters back to high and beat until stiff peaks form.
Frost cake with whipped cream and top with toasted shredded coconut. Store in the fridge until ready to serve!

Notes

Store: Store leftover sheet cake in an airtight container in the fridge for up to one week.

Make in Advance: This cake can be fully prepared up to 2 or 3 days in advance without sacrificing on flavor or texture. It’s a great make-ahead dessert for parties!

Cool Whip: If you would prefer, you can skip the stabilized whipped cream and use cool whip instead. You will need about 12 oz of cool whip to top the cake.

Double the Coconut: For coconut lovers, add a 1/2 to 1 teaspoon of coconut extract to the whipped cream topping for a dreamy coconut whipped cream!

How to Toast Coconut: Spread shredded coconut on a parchment paper lined sheet pan and toast in a 350°F oven for 5 to 7 minutes until golden brown. Plan to watch closely and shake or stir halfway through for even color.

Nutrition