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

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.

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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.

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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 minutes minutes

Cook Time 30 minutes minutes

Cool Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 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

Serving: 1 slice | Calories: 918kcal | Carbohydrates: 111g | Protein: 5g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 254mg | Potassium: 129mg | Fiber: 2g | Sugar: 85g | Vitamin A: 1351IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 2mg

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

Test Kitchen Review

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Maria

We made this strawberry frosting with fresh strawberries and added 1/4 teaspoon of strawberry extract for an extra punch of flavor. It was perfection! Going to try it with lemon zest added next time for a strawberry lemonade cake!

Strawberry frosting has always been a favorite in our home, especially when celebrating our kids’ birthdays as our daughter Ellie is not a chocolate fan. We often let the kids pick whether we’ll use fresh strawberries or the more intense freeze-dried option — either way, it’s always a hit! We love using this strawberry buttercream frosting on our homemade strawberry cake recipe or strawberry cupcakes, but you can also spread it on top (or in between) cookies too. The natural pink color and bright strawberry flavor make it stand out on any dessert table, and it’s super simple to make even for beginner bakers!

• Cream the Butter: Beat the butter until smooth. Then add in the strawberry puree (or powdered freeze dried strawberries), salt, and just a splash of cream.
• Make it Sweet: Add in the powdered sugar just a cup at a time, mixing between each addition. Once all of the sugar is added, switch from low to high speed and beat until it’s nice and fluffy.

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Best Strawberry Buttercream Frosting

Made with fresh, frozen, or freeze-dried strawberries, this sweet and creamy Strawberry Buttercream Frosting is bursting with real strawberry flavor! Ready in just 10 minutes, this strawberry frosting will be your new go-to for cakes, cupcakes, cookies, and more.

Course Dessert

Cuisine American

Keyword homemade strawberry frosting, Strawberry Buttercream Frosting, strawberry buttercream frosting recipe, strawberry frosting buttercream, strawberry frosting recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4.5 cups

Calories 378kcal

Author Jessica

Ingredients

• 2 cups (4 sticks) unsalted butter softened
• ⅓ cup strawberry puree (see below) or 1 cup freeze dried strawberries
• ¼ teaspoon salt
• 1 to 2 tablespoons heavy cream or evaporated milk
• 5 to 6 cups powdered sugar

Optional Add-Ins

• 4 strawberries finely diced
• ¼ to 1 teaspoon strawberry extract to boost flavor
• ¼ to 1 teaspoon vanilla or almond extract
• red food coloring for a more vibrant pink

Instructions

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 around 6 to 8 berries to make 1/3 cup puree.
• If using freeze dried strawberries, pulverize them in a blender or food processor. If the finished product is not super fine, sift to remove any large chunks before using.

Strawberry Frosting

• Cream the butter in the bowl of an electric or stand mixer, beating until smooth and creamy, about 2 minutes. Add the strawberry puree (or strawberry powder), salt, 1 tablespoon heavy cream, and any optional extracts. Beat again to combine.
• Begin adding the powdered sugar a cup or two at a time, with your mixer on low speed, scraping the sides and bottom of the bowl as needed. After all of the sugar has been added, switch to high speed and beat until light and fluffy, about 2 minutes. 
• Give it a taste and decide if you want to add in any more salt or extracts to taste. (I recommend starting with 1/4 teaspoon of added extracts as they can be strong!) If your frosting is too thin, add a little more sugar. If it's too thick, add in additional heavy cream or strawberry puree, 1 tablespoon at a time. If using freeze-dried strawberry powder, you will likely want to add more heavy cream!
• Once you have reached your desired taste and consistency, fold in the optional finely diced strawberries, if using. Use frosting immediately on cakes, cupcakes, cookies, etc! Enjoy!

Notes

• Yield: This recipe makes enough to frost up to 28 cupcakes or a 3-layer cake. Make half a batch if using it to cover a 9×13 sheet cake.
• How To Properly Store Frosting: Store frosting an airtight container with a piece of plastic wrap firmly pressed against the exposed top of the frosting. This will prevent the icing from drying out and a crust from forming. 
  • Make Ahead: Store in the fridge for up to 7 days. When ready to use, allow the frosting to soften for an hour at room temperature. Then beat again before using to make it light and fluffy.
  • Fresh Strawberry Frosting: If made with evaporated milk, frosting will keep at room temperature for up to 1 day, or up to 7 days in the fridge. If using heavy cream, always store the frosting in the refrigerator.
  • Freeze-Dried Strawberry Frosting: If made with evaporated milk, frosting will keep at room temperature for up to 3 days, or up to 7 days in the fridge. If using heavy cream, always store the frosting in the refrigerator.
• Freeze Frosting: Freeze in an air-tight container for up to 3 months. When ready to use, thaw in the refrigerator overnight, then beat the frosting again before using to make it light and fluffy. 

Nutrition

Calories: 378kcal | Carbohydrates: 40g | Protein: 0.3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 43mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 772IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.1mg

More of the Best Frosting Recipes

Cream Cheese Frosting

Easy Chocolate Buttercream Frosting

Watermelon Buttercream

Whipped Cream Cheese Frosting

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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.

• 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.

• 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!

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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 minutes minutes

Cook Time 1 hour hour

Additional Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 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.

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Nutrition

Serving: 1 slice | Calories: 668kcal | Carbohydrates: 106g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 241mg | Potassium: 140mg | Fiber: 3g | Sugar: 74g | Vitamin A: 716IU | Vitamin C: 0.01mg | Calcium: 129mg | Iron: 3mg

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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.

Why I Love This Cheesecake

This creme brulee cheesecake recipe was shared with us from our friend Kerri. The rich, creamy cheesecake paired with the crisp sugar topping is seriously irresistible. After taking my first bite, I told her she simply had to share the recipe with us *and* all of you too. Thankfully she agreed! Here’s why I think you are going to love this cheesecake:

• Impressive: Whip out your kitchen torch to toast the caramelized sugar topping. It adds a delightful crunch that contrasts beautifully with the creamy cheesecake!
• So Creamy: Loaded with cream cheese, heavy cream, and 10 egg yolks, this cheesecake is incredibly rich, smooth and velvety.
• Crowd-pleaser: Cheesecake is best prepared in advance and is always a crowd favorite that disappears quickly!

Looking for more cheesecake flavors? Try my chocolate-orange cannoli cheesecake, refreshing lemon cheesecake or this southern-style banana pudding cheesecake!

Key Ingredients

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

• Graham Crackers: If you aren’t a graham cracker fan, you can use any dry wafer style cookie, such as Biscoff cookies or golden Oreo cookies with the cream filling removed.
• Cream Cheese: I always use full-fat cream cheese, as it gives your cheesecake the best creamy texture. Make sure your cream cheese is fully softened to room temperature, otherwise it will make your batter lumpy!
• Extracts: I like to use a combination of caramel extract and vanilla extract. The caramel extract really helps to boost the creme brulee flavor in the cheesecake filling. If you prefer, you can also scrape a vanilla bean and add it to the batter for a more intense vanilla flavor.
• Heavy Cream: I highly recommend using real heavy cream for the best creamy texture, however half-and-half will also work.
• Egg Yolks: You will need TEN egg yolks. I know that sounds like a lot, but they are needed to create the creme brulee flavor in the cheesecake. Use your leftover egg whites to make these gorgeous lemon meringues!

How To Make Creme Brulee Cheesecake

Ensure all ingredients are at room temperature for a smooth batter. While there are quite a few steps, the hardest part of actually making this cheesecake is waiting for it to chill after baking! 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 crust: Wrap a 9-inch springform pan tightly on the outside with foil. Process the crust ingredients until fine and crumbly. Press the mixture into the bottom of the pan. Bake for 10 minutes, then set it aside to cool.
• Beat the cream cheese: Beat the cream cheese, granulated sugar, salt, vanilla extract and caramel extract until smooth. Set aside.
• Temper the eggs: Add the heavy cream to a pot and let it heat, but do not boil. Whisk the yolks in a bowl until pale, then slowly pour the warm cream into the eggs while whisking constantly. Fold the egg mixture into the cream cheese mixture until smooth. The batter will be runny.
• Bake it: Pour the cheesecake batter over the prepared crust. Fill the roasting pan with hot water until it’s halfway up the sides of the springform pan. Bake the cheesecake until the center barely jiggles.

• Cool it: Remove the roasting pan from the oven. Leave the cheesecake in the water bath until completely cooled. Then remove it and dry the outside of the pan. Cover it tightly and refrigerate overnight.
• Make the sauce: Process the raspberry sauce ingredients in a blender or food processor until smooth. Strain the mixture through a fine mesh sieve to remove any seeds and set it aside.
• Caramelize the sugar: When ready to serve, remove the chilled cheesecake from the pan. Sprinkle the top of the whole cheesecake, or just a slice, with granulated sugar. Use a kitchen torch to melt the sugar until toasty. Serve cheesecake immediately with raspberry sauce on top and enjoy!

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Creme Brulee Cheesecake

This ultra-rich and creamy, homemade creme brulee cheesecake with fruity raspberry sauce combines two classic favorites into one show-stopping dessert! Topped with a caramelized sugar topping and 3-ingredient fresh raspberry sauce, it's a creamy make-ahead dessert that's perfect for impressing your friends and family.

Course Desserts

Cuisine American

Keyword creme brulee cheesecake, creme brulee cheesecake recipe, recipe for creme brulee cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Chill Time 12 hours hours

Total Time 14 hours hours

Servings 10 slices

Calories 695kcal

Author Jessica – The Novice Chef

Ingredients

For the Graham Cracker Crust

• 14 graham crackers
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 6 tablespoons unsalted butter melted

For the Creme Brulee Cheesecake

• 3 (8 oz) blocks cream cheese room temperature
• 1 ⅓ cup granulated sugar
• 2 teaspoons caramel extract
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups heavy cream
• 10 large egg yolks
• granulated sugar for the topping

For the Raspberry Sauce

• 10 oz fresh raspberries frozen will work too
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Instructions

Make the Crust:

• Preheat the oven to 350°F. Prepare a 9-inch springform pan by wrapping two layers of foil tightly around the outside bottom of the pan. Set aside. The foil will help prevent water from leaking into the springform pan during the water bath process.
• Using a food processor, crush the graham crackers into fine crumbs. Add sugar, salt, and melted butter. Mix to combine. Transfer crust mixture into the bottom of the springform pan and press into an even layer.
• Bake for 10 minutes. Remove and let cool. Once crust is removed from oven, lower the temperature to 325°F.

Make the Cheesecake:

• In a large bowl or stand mixer, add the cream cheese and beat for several minutes until smooth and no lumps remain, scraping sides and bottom of bowl several times. Add sugar, caramel extract, vanilla extract, and salt. Mix for another 2 to 3 minutes, until fully incorporated.
• Next, add the heavy cream to a small pot. Heat over medium-low heat until cream is steaming, making sure not to let it boil. Meanwhile, add egg yolks into separate mixing bowl. Whisk yolks for about 2 minutes or until pale in color.
• Strain the heated cream through a fine mesh sieve to remove impurities. Slowly add 1/4 cup of the heated cream to your yolk mixture at a time, whisking constantly. Whisk until completely incorporated. This step is extremely important to help ensure that the eggs are properly tempered. If your cream accidentally boiled, let it cool for 5 minutes before whisking into the eggs.
• Slowly drizzle the egg/cream mixture into the cream cheese mixture, and stir by hand, to prevent mixture from overflowing the bowl. Stir this mixture until smooth and well-combined.
• Place the springform pan into a deep roasting pan. Then carefully pour the batter into the prepared crust. Add hot water to the roasting pan, until it reaches about half way up the outside of the springform pan. Be careful while transferring the roasting pan to the oven to not splash water into the cheesecake.
• Bake for 1 hour and 30 minutes — until the center just barely jiggles. The cheesecake will continue to set as it cools. If the cheesecake begins to brown at the end, turn off the oven.
• Remove the roasting pan from the oven and let the cheesecake sit in the water bath until it cools completely to room temperature. Once the cheesecake has cooled, cover it tightly with plastic wrap and refrigerate overnight. Allowing your cheesecake to slowly cool will help to prevent cracks!

Make the Sauce:

• Add the raspberries, sugar and lemon juice into food processor or blender. Puree until well combined and mixture is smooth, about 2 minutes. Strain the sauce through a fine mesh strainer to remove the seeds. The mixture will be slightly thick, to help it strain quicker, I place the strainer over a medium bowl and use a spoon to help push it through. If you prefer the sauce thinner, you can add water to thin it out until you reach your desired consistency. No more than 1 to 2 tablespoons at a time.

Assemble and Serve:

• When ready to serve, carefully unlock the springform pan and remove the cheesecake from the pan. Sprinkle sugar all over the top of the whole cheesecake or over individual slices.
• Use a kitchen torch to caramelize the sugar. Serve immediately with raspberry sauce. I personally like to torch individual slices instead of the entire cheesecake. If you torch the whole cheesecake, cutting slices will not look pretty since the sugar topping will crack once cut.

Video

Notes

Store: Cheesecakes are always best a day after they’re made. Store cooled cheesecake in an airtight container, or wrapped tightly with plastic wrap, for up to 7 days. Keep it away from strong-smelling foods like onions. 

Freeze: Wrap the cheesecake, whole or sliced, in plastic wrap. Transfer it to a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge.

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Nutrition

Serving: 1 slice | Calories: 695kcal | Carbohydrates: 55g | Protein: 10g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 311mg | Sodium: 478mg | Potassium: 224mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1903IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 2mg

More Cheesecake Recipes To Try

Easy Instant Pot Cheesecake

Triple Coconut Cheesecake

The Best Pumpkin Cheesecake

Tiramisu Cheesecake Recipe

The post Creme Brulee Cheesecake appeared first on The Novice Chef.

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!

• 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.

• 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.

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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 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 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

Serving: 1 slice | Calories: 133kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 19mg | Sodium: 41mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 0.2mg

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.

Why You’ll Love This Recipe

If you’re anything like me, you adore the classic combination of rich, red velvet cake and luscious cream cheese frosting. Red Velvet Whoopie Pies are a delightful twist on this beloved dessert, and I’m thrilled to share my recipe with you. Here’s why I know you will enjoy them too:

• Incredible Flavor: Rich cocoa powder and tangy buttermilk combine to deliver the quintessential red velvet taste that will leave your taste buds singing.
• Soft & Moist: These red velvet whoopie pies boast a moist, tender crumb with a soft and fluffy cream cheese filling. They truly melt in your mouth, making each bite delightful!
• Perfect for Holidays: Roll the edges in colorful sprinkles for different holidays. Blue for July 4th, pink for Valentine’s Day or green for Christmas!
• Quick: These cute little sandwich cookies are ready in about 45 minutes, including cooling time!

Love making whoopie pies? Me too! Try my pumpkin whoopie pies with a maple cream cheese filling, soft carrot cake whoopie pies, or these easy Christmas whoopie pies!

What You Will Need

Red food coloring masks the cocoa powder’s brown color to give these red velvet whoopie pies their signature deep red color. Scroll down to the recipe card for exact amounts.

For the Red Velvet Whoopie Pies

• Flour: I always use all-purpose flour, avoid cake flour because it will make the whoopie pies crumbly.
• Unsweetened Cocoa Powder: Dutch or natural cocoa powder will both work!
• Baking Soda: Push it through a sieve if it has any lumps.
• Salt
• Butter: Skip the salt in the rest of the whoopie pie recipe if you use salted butter.
• Brown Sugar: Feel free to use light brown or dark brown sugar.
• Egg
• Vanilla Extract: You can also use almond extract, but they will no longer taste like traditional red velvet.
• Buttermilk: I highly recommend using real buttermilk for the best flavor, but you can make your own by whisking 1/2 tablespoon white vinegar into 1/2 cup whole milk.
• Red Food Coloring: I prefer liquid food coloring, because it dissolves more easily than pastes and powders, or gel food coloring for the most concentrated color.

For the Cream Cheese Filling

• Powdered Sugar: This is also called “confectioners’ sugar”. Don’t use granulated sugar because it’ll make the filling grainy.
• Unsalted Butter
• Cream Cheese: Full-fat cream cheese whips into a creamier, fluffier texture.
• Vanilla Extract: You can leave it out, but it helps round out the flavors.
• Salt: I always add a pinch of salt to my frostings to balance the sweet!

How to Make This Red Velvet Whoopie Pies Recipe

This whoopie pie recipe is so simple with just 3 main steps: making the cookies and a batch of cream cheese buttercream, then sandwiching them together. 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!

• Mix the Dry Ingredients: Combine the dry ingredients (except brown sugar) in a bowl. Mix well and set it aside.
• Beat the Butter: Add the butter and brown sugar to a large bowl. Beat them until light and fluffy. Mix in the egg and vanilla extract.
• Combine: Add the dry ingredients and buttermilk into the egg mixture. Stir in the food coloring until everything’s good and red.
• Scoop and Bake: Scoop batter onto the baking sheets with parchment paper, leaving 1″ space between for spreading. Bake in oven, until the tops are set. Remove them from the oven and let them cool completely before frosting.
• Make the Filling: Beat the butter in a large bowl. Add the cream cheese. Gradually add the powdered sugar and vanilla extract. Beating to combine until smooth and fluffy.
• Sandwich Together: Pipe the filling onto half of the cookies. Place the remaining cookies on top to create the whoopie pies. Enjoy!

Chef’s Tips and Variations

• Make Hearts: Once you make the scoops, flatten them out gently and use a toothpick to create a dent towards the center of each one to create a heart shape. Bake as usual.
• Grease the Scoop: Spray your cookie scoop with cooking spray or non-stick spray to keep the batter from sticking.
• Add More Chocolate: I like to roll the edges of the Whoopie Pies filling in mini chocolate chips or you can use this chocolate buttercream frosting for the filling!
• Make them Festive: You can use different food colorings for different occasions: red and green for Christmas, pink and green for Easter Day, or orange and yellow for Thanksgiving. You can also roll the edges in different colored, festive sprinkles!

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Red Velvet Whoopie Pies

Red Velvet Whoopie Pies with a cake-style red velvet cookie sandwiched around a fluffy & tangy cream cheese filling that melts in your mouth! Perfect for parties or holidays, you can easily dress them up with festive sprinkles or different food colorings!

Course Cookies, Desserts

Cuisine American

Keyword red velvet whoopie pies, red velvet whoopie pies recipe, whoopie pies red velvet

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Cool Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 16 whoopie pies

Calories 362kcal

Author Jessica – The Novice Chef

Ingredients

For the Whoopie Pies:

• 2 cups all-purpose flour
• 2 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter softened
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla
• ½ cup buttermilk
• 2 tablespoons red food coloring

For the Filling:

• 3 cups powdered sugar
• ½ cup (1 stick) unsalted butter softened
• 1 (8 oz) block cream cheese softened
• 1 teaspoon vanilla

Instructions

Red Velvet Whoopie Pies:

• Preheat oven to 375°F. Line baking sheets with parchment, or silicone baking mats, and set aside. In medium bowl, whisk to combine the flour, cocoa powder, baking soda, and salt. Set aside.
• In large mixing bowl with a hand mixer, beat the butter on medium to high speed for 30 seconds. Beat in the brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until batter is just combined. Stir in food coloring.
• Use a medium cookie scoop (about 2 tablespoons of dough) and place batter in 2-inch diameter rounds onto prepared baking sheets, leaving about an inch in between for spreading.
• Bake 9 to 11 minutes, or until the tops are set. Cool completely on a cooling rack before filling.

Cream Cheese Filling:

• In a bowl with a hand mixer, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until well combined. Add the powdered sugar and vanilla and beat until smooth and fluffy. Be careful not to over beat the filling!
• Pipe filling onto half of the whoopie pies and then sandwich together with the unfilled halves. Enjoy!

Video

Notes

Storage: Store them in an airtight container for up to 7 days. Set them on the counter to let them come down to room temperature before digging in.

Freeze: Wrap each individual whoopie pies with plastic wrap and then place in a freezer friendly storage bag. Freeze for up to 3 months. Thaw at room temperature, for about 1 hour, before serving.

Buttermilk: I highly recommend using real buttermilk for the best flavor, but you can make your own by whisking 1/2 tablespoon white vinegar into 1/2 cup whole milk.

Make Hearts: Once you make the scoops, flatten them out gently and use a toothpick to create a dent towards the center of each one to create a heart shape. Bake as usual.

Grease the Scoop: Spray your cookie scoop with cooking spray or non-stick spray to keep the batter from sticking.

Add More Chocolate: I like to roll the edges of the Whoopie Pies filling in mini chocolate chips or you can use this chocolate buttercream frosting for the filling!

Make them Festive:You can use different food colorings for different occasions: red and green for Christmas, pink and green for Easter Day, or orange and yellow for Thanksgiving. You can also roll the edges in different colored, festive sprinkles!

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 whoopie pie | Calories: 362kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 179mg | Potassium: 82mg | Fiber: 1g | Sugar: 36g | Vitamin A: 582IU | Calcium: 42mg | Iron: 1mg

More Must Make Red Velvet Dessert Recipes

Red Velvet Cheesecake Brownies

Red Velvet Mug Cake

Red Velvet Crinkle Cookies

Red Velvet Dream Cake

The post Red Velvet Whoopie Pies appeared first on The Novice Chef.

Looking for more fruity muffins? Try these classic banana muffins, gorgeous swirled pumpkin cream cheese muffins or impressive blueberry cream cheese muffins!

• Wet ingredients: In a large bowl, whisk the butter, sugar, and yogurt until smooth. Whisk in the egg and vanilla extract.
• Dry ingredients: Mix in the flour, baking powder, and salt. Add the milk and whisk until smooth. Fold in the raspberries, chocolate chips, and zest.

• Fill the tray: Pour batter into the prepared muffin tin lined with paper liners, filling each liner until 3/4 of the way full.
• Crumb topping: Whisk together flour and sugar in a small bowl, and then stir in melted butter until crumbly. Sprinkle streusel topping evenly over the muffin batter.
• Bake: Pop them into the oven and bake until lightly golden. Remove from the oven and let cool for 10 minutes, then transfer to wire rack to cool completely.

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Raspberry Muffins

These moist and tender raspberry muffins with sweet crumb topping, white chocolate chips and orange zest are seriously irresistible! Made in just 35 minutes, they are perfect for breakfast, brunch, or a sweet afternoon pick-me-up.

Course Dessert, Desserts

Cuisine American

Keyword raspberry muffin recipe, raspberry muffins, raspberry muffins recipe, raspberry muffins white chocolate, white chocolate raspberry muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 20 servings

Calories 275kcal

Author Jessica – The Novice Chef

Ingredients

• ½ cup (1 stick) unsalted butter melted and slightly cooled
• ¾ cup granulated sugar
• ⅓ cup plain greek yogurt or sour cream
• 1 large egg
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 pint fresh raspberries
• 1 cup white chocolate chips
• 1 tablespoon fresh orange zest optional

Crumb Topping

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 6 tablespoons unsalted butter melted

Instructions

• Preheat oven to 375°F. Place paper muffin liners into muffin pan. Set aside.
• In a large bowl, whisk together butter, sugar and greek yogurt until smooth. Whisk in egg and vanilla extract.
• Add flour, baking powder and salt and begin to stir. Add in milk and whisk until smooth. Fold in  raspberries, white chocolate chips and orange zest.
• Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
•  In a small bowl, whisk to combine the flour, sugar and salt. Add the melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly). Top each muffin with about 2 to 3 tablespoons of streusel mixture and gently press down.
• Bake for 20 to 22 minutes, until the tops begin to lightly brown. Let muffins cool in muffin tin for 10 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Store: Place them in an airtight container for up to 3 days, or store in the fridge for up to 7 days. 

Freeze: Wrap each muffin tightly in plastic wrap, then place them in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge, or on the counter for an hour, before serving.

More Add-Ins: Add 1/2 cup slivered almonds, chopped pecans, or shredded coconut into the batter for extra texture and flavor.

Lemon Raspberry: Use lemon zest (or lime zest) in place of the orange zest to change the flavor profile but maintain the zestiness.

Skip the Liners: Grease the muffin tray with non-stick spray or butter. Pour in the batter directly. This is a quick fix in case you’re out of liners.

Add a Glaze: Whisk to combine 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla extract to create a sweet glaze. Drizzle on top of cooled muffins.

Chocolate: Swap the white chocolate chips for dark chocolate chips!

Nutrition

Serving: 1 muffin | Calories: 275kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 149mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g | Vitamin A: 298IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg

More of the Best Easy Muffin Recipes

Banana Muffins

Blueberry Cream Cheese Muffins

Easy Apple Cinnamon Muffins

Glazed Lemon Poppy Seed Muffins

The post Raspberry Muffins appeared first on The Novice Chef.

Do you love dressed up brownies as much as we do? Then make sure to try out our pecan pie brownies, easy mint brownies, or these gorgeous red velvet cheesecake brownies!

Key Ingredients

You likely have most of the ingredients needed already in your pantry. A hearty sprinkle of salt will keep the sweetness in check! Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chocolate Chips: You can use any dark or semi sweet chocolate chips. You can use a bar instead, but cut it into small pieces for melting.
• Sugar: You will need both granulated sugar and brown sugar.
• All-Purpose Flour: Don’t use cake flour, because it’ll make the brownies airy instead of dense.
• Cocoa Powder: Make sure it’s unsweetened.
• Salt: You will use both regular salt and flaky sea salt.
• Caramel Sauce: I used homemade caramel sauce, but you can use store-bought caramel sauce. Dulce de leche is also delicious swirled in!

How to Make This Salted Caramel Brownies Recipe

It’s as easy as a box-mix, but with an indulgent caramel center and top. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Melt Chocolate: Melt the dark chocolate and butter in a double boiler (read tips below for other options). Turn off the heat and stir in both kinds of sugar until dissolved. Set aside and let it cool for 10 minutes.
• Add Eggs: Stir the eggs and vanilla into the melted chocolate mixture. Mix until fully combined.
• Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt until no large lumps remain.

• Assemble Brownies: Pour half of the batter into a baking pan lined with parchment paper. Drizzle half of the caramel sauce on top of the brownie layer. Top with the remaining batter, then drizzle more caramel on top. Add a sprinkle of flaky sea salt!
• Bake: Pop them into the oven and bake for about 30 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.
• Serve: Remove the brownies from the oven. Let them cool for at least 20 minutes before slicing and serving as desired.

Chef’s Tips & Variations

• Leave An Edge: Don’t get too close to the edges with the caramel sauce. It will burn and stick to the parchment paper. Leave about an inch of space between it and the edges of the batter/pan.
• Don’t Go Overboard: Don’t add more than 3/4 cup caramel in the center to avoid brownie soup. Adding too much will prevent the batter from setting up correctly.
• Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.
• Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.
• Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.
• Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.

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Salted Caramel Brownies

Test Kitchen Approved!

This fudgy salted caramel brownies recipe is as easy as a box-mix, but way richer and more chocolatey for an indulgent sweet treat. Serve them warm with whipped cream, or ice cream, and extra caramel sauce to really take them over the top!

Course Brownies, Dessert, Desserts

Cuisine American

Keyword caramel and chocolate brownies, caramel brownie recipe, caramel brownies, salted caramel brownies, salted caramel brownies recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 brownies

Calories 395kcal

Author Jessica – The Novice Chef

Ingredients

• 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
• 1 cup (2 sticks) unsalted butter room temperature
• 1 ½ cups granulated sugar
• ½ cup light brown sugar firmly packed
• 5 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cup all-purpose flour
• 2 tablespoons un-sweetened cocoa powder
• 1 teaspoons salt
• 1 cup salted caramel sauce divided
• Flaky sea salt to taste

Instructions

• In a double boiler, or a glass/metal bowl over a pan of simmering water, melt the chocolate and butter, stirring occasionally, until completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk until completely combined and remove the bowl from on top of the water. Let sit until it's at room temperature, about 30 minutes.
• Preheat oven to 350°F. Prepare a 9×13 baking pan by buttering the sides and bottom of the pan. Then lining the bottom with a sheet of parchment paper.
• Add all 5 room temperature eggs and vanilla. Whisk until just combined. Do not overmix, this will ruin your fudgy brownies.
• Sprinkle the flour, cocoa powder, and salt over the chocolate mixture. Using a whisk, gently combine the dry ingredients into the wet ingredients until there are no big lumps and you don't see any flour. Again, try not to mix more than needed.
• Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle 1/2 cup (do not use more than 3/4 cup or your brownies will not bake correctly) caramel sauce evenly over the top of the batter. Don't get too close to the edges with the caramel sauce, leave about an inch around the edges.
• Pour the remaining brownie batter over the caramel layer. Level it out (carefully, so you don't mess up the layer underneath) with a spatula. Drizzle the remaining caramel on top in a design of your choice. Add a hearty sprinkle of flaky sea salt on top, to taste.
• Bake for 30 to 35 minutes, rotating the pan once half way through baking. Check the brownies using the toothpick method. The brownies are done when the toothpick comes out with just a few moist crumbs attached.
• Let brownies cool, before cutting and serving as desired.

Video

Notes

Store: Place them in an airtight container for up to 4 days. Or store them in an airtight container, in the fridge, for up to 7 days. Place them on the counter for 30 minutes to warm to to room temperature, or microwave a brownie for 10 seconds for that just baked feel.

Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them on the counter, unwrapped, for about an hour.

Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.

Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.

Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.

Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 brownie | Calories: 395kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 293mg | Potassium: 87mg | Fiber: 1g | Sugar: 45g | Vitamin A: 622IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg

More Brownie Recipes To Try

Brookie Cookies (Brownie Chocolate Chip Cookies)

Cosmic Brownie Crumbl Cookie Recipe

Raspberry Brownie Trifle

Cookies and Cream Brownies

The post Salted Caramel Brownies appeared first on The Novice Chef.

Dump cakes are famously easy! Check out more of my favorites like pumpkin dump cake, peach dump cake and caramel apple dump cake.

• Prep: Preheat the oven to 350°F and grease the baking dish with cooking spray.
• Fill: Spread the pie filling in the baking dish and sprinkle the dry yellow cake mix on top. Evenly place sliced butter as the final layer.

• Bake: Pop it into the oven and bake until golden brown and with bubbly edges, about 45 minutes.
• Serve: Remove from the oven, let it cool slightly, and serve warm with ice cream. Enjoy!

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Strawberry Dump Cake

This fruity strawberry dump cake recipe is made easy with a box of white cake mix! Served warm with a scoop of vanilla ice cream, it's an easy dessert perfect for the summer.

Course Dessert, Desserts

Cuisine American

Keyword strawberry dump cake, strawberry dump cake recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 479kcal

Ingredients

• 2 (21 oz) cans strawberry pie filling
• 1 (14.25 oz) box white cake mix
• ½ cup (1 stick) unsalted butter cut into slices
• 6 fresh strawberries optional garnish
• Vanilla ice cream optional for serving

Instructions

• Preheat the oven to 350°F. Grease a 9×13 baking dish with cooking spray.
• Spread the strawberry pie filling in the prepared baking dish in an even layer. Sprinkle the cake mix over the pie filling, making sure to cover the filling completely. Arrange the sliced butter evenly over the cake mix.
• Bake for 45 to 50 minutes, until the golden brown and edges are bubbling.
• Let rest for 5 minutes and then serve with a scoop of ice cream.

Notes

Store: Place cooled cake in an airtight container and refrigerate for up to 4 days.

Reheat: Microwave in 30-second intervals until warm. If reheating a large amount, you can reheat it in the oven at 350°F for about 10 minutes, until warmed through.

Prep Ahead: You can prepare this cake ahead, but do not bake. Instead, wrap tightly with saran wrap or foil. Cake can be stored at room temperature for up to a few hours, or store it in the fridge for up to 24 hours. Bake as directed.

Freeze Ahead: This method only works for assembling the cake and freezing before baking. Fill a foil baking dish as usual and cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw on the counter for 2 hours before baking as usual.

Strawberry Apple: I often make this cake with a mixture of strawberries and apples in one! Just swap one of the cans of strawberry pie filling for apple pie filling.

Chocolate: If you love chocolate and strawberries, try using a chocolate cake mix on top instead. Add a few chocolate chips and you will be in chocolate strawberry heaven!

Add-ins: Sprinkle 1/2 cup chopped pecans, almonds, cranberries, chocolate chips, or shredded coconut over the pie filling (and beneath the cake mix) for extra texture. You can also mix fresh berries into the canned filling for even more fruity goodness.

Toppings: Besides ice cream, you can top this cake with whipped cream, chocolate sauce or salted caramel sauce on top for more flavor. It’s also delicious with a hearty drizzle of homemade Nutella!

Nutrition

Serving: 1 serving | Calories: 479kcal | Carbohydrates: 84g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 380mg | Potassium: 34mg | Fiber: 2g | Sugar: 52g | Vitamin A: 355IU | Vitamin C: 32mg | Calcium: 147mg | Iron: 2mg

More of the Best Berry Dessert Recipes

• This homemade strawberry cake recipe with strawberry buttercream frosting is the perfect summertime cake!
• Easy blackberry pie bars take minutes to toss together.
• Raspberry brownie trifle features layers of chocolate pudding and fresh raspberries.
• Blueberry cream cheese muffins are so light and fluffy!

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

Love making stunning layered cakes? Me too! Try my favorite best banana cake, decadent chocolate peanut butter cake, impressive pumpkin cake or this double chocolate cake!

• Prep: Preheat oven to 350°F. Butter two 8-inch round cake pans.
• Dry Ingredients: Whisk all the dry ingredients in a bowl. Set aside.
• Wet Ingredients: Simmer the water and sugar in a pot over medium-high heat. Remove it from the heat and add the butter. Chill the mixture in the fridge.
• Combine: Mix the oil, extract, and vanilla bean into the chilled sugar-butter mixture. Beat in the eggs and then whisk in the dry ingredients until smooth.

• Bake: Divide the cake batter evenly between the cake pans and bake until a toothpick inserted in the center comes out clean. Remove them from the oven and let cool on a cooling rack before frosting.
• Buttercream: Beat the butter until light and fluffy. Add in the powdered sugar 1 cup at a time. Add the vanilla extract, salt and 2 tablespoons heavy cream. Beat until smooth and fluffy.
• Assemble: Layer the cooled cakes with a thick layer of frosting in between. Apply a thin crumb-coat. Chill the cake. Add a final, thick layer of frosting, decorate and serve!

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Vanilla Cake

This rich and moist vanilla cake with fluffy vanilla buttercream and colorful sprinkles is the perfect layered cake for every occasion. So soft and decadent, this homemade vanilla cake made from scratch will take your guests to a vanilla-flavored cloud 9!

Course Cake, Desserts

Cuisine American

Keyword best vanilla cake recipe, homemade vanilla cake, moist vanilla cake, vanilla cake, vanilla cake recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 637kcal

Author Jessica – The Novice Chef

Ingredients

Vanilla Dream Cake

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 cups water
• 2 cups granulated sugar
• 6 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 1 vanilla bean scraped, or 1 tablespoon vanilla bean paste
• 2 large eggs

Vanilla Buttercream

• 1 cup (2 sticks) unsalted butter room temperature
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 2 to 3 tablespoons heavy cream half and half, or milk

For Decoration (Optional)

• ½ cup rainbow sprinkles

Instructions

Vanilla Cake

• Preheat oven to 350°F. Butter two 8-inch round cake pans. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In a medium saucepan over medium high heat, combine water and sugar. Bring to a simmer and stir until sugar dissolves, about 1 minute. Remove from heat and add butter, stirring until melted. Chill the butter mixture in the fridge for about 20 minutes, until no longer warm to the touch.
• Once chilled, whisk in vegetable oil, vanilla extract and the scrapings from the vanilla bean into the butter mixture. Beat in the eggs. Whisk in the dry ingredients, until smooth.
• Divide batter evenly between prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans completely until cool to the touch, then frost as desired.

Vanilla Buttercream

• In a stand mixer with the paddle attachment, cream the butter until light and fluffy. Add in the powdered sugar 1 cup at a time, mixing thoroughly after each addition.
• Increase speed to medium and add vanilla extract. Add 2 tablespoons of heavy cream and beat for 3 minutes. If your frosting is too thick, add remaining 1 tablespoon of cream.

Assemble

• Assemble the 2 layers with a thick layer of frosting in between.
• Optional Crumb Coat: Apply a thin crumb coat (very thin layer of frosting meant to catch any crumbs) on the top and sides of the cake. Pop the cake into the freezer to harden the crumb coat for about 10 minutes.
• Apply one final thick and even layer of frosting around the outside of the cake, decorate, and serve.

Notes

Store: Storing your vanilla cake as whole as possible, versus slices of cake, will retain the most moisture. If storing slices, I recommend wrapping them tightly with plastic wrap. To store, place cake in an airtight container and store at room temperature for up to 3 days, or in the fridge for up to a week.

Freeze: Wrap cake in plastic wrap then place it into a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 1 to2 hours, until fully thawed.

Measure Flour: Do not scoop from a packed bag of flour, it will create an overly dense cake! Instead, fluff the flour with a fork. Then spoon the flour into a measuring cup and level it off with a knife. This is the correct method for measuring flour!

Cover Cake: If the tops and edges of the cakes brown too much before the baking time is up, lightly cover them with foil. This will stop them from browning much more.

Prep Your Pan: If you’re worried about your cake sticking, flour the edges of each pan after you’ve buttered them. You can also add a circle of parchment paper to the bottom to guarantee your cake will not stick!

Even Baking: These cake pan strips wrapped around your cake pans make the biggest difference for a perfectly evenly baked cake! If you use these, you should not have to level your cake!

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Nutrition

Serving: 1 slice | Calories: 637kcal | Carbohydrates: 98g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 369mg | Potassium: 50mg | Fiber: 1g | Sugar: 79g | Vitamin A: 750IU | Vitamin C: 0.01mg | Calcium: 58mg | Iron: 1mg

More Cake Recipes To Try

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Coconut Poke Cake

Honey Bun Cake

Almond Texas Sheet Cake

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