Home Cake (Page 11)

Cake

Showing 144 Result(s)
Cake Dessert

Cheesecake Cookies

Save Print
Cheesecake Cookies
Small bites of heaven.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cooking spray, for pan
  • 1 16.5-oz. tube sugar cookie dough
  • ½ c. cinnamon sugar
  • 6 oz. cream cheese, softened
  • ¼ c. sugar
  • ½ tsp. vanilla
  • pinch of salt
  • 6 oz. cool whip
Instructions
  1. Preheat oven to 350° and grease two 12-cup muffin with cooking spray. Slice the cookie dough into 20 portions, then press each disc of dough into a muffin cup, patting the sides down gently to form a well.
  2. Sprinkle with cinnamon-sugar and bake for 10 to 12 minutes, or until the cookies are lightly golden.
  3. As soon as they’re out, use a shot glass (sprayed with cooking spray) to gently press down the center of each cookie. Set tray aside to cool for at least 20 minutes. Remove from baking tray to cool completely on wire rack.
  4. Meanwhile, make cheesecake filling. In a large bowl using a hand mixer, beat cream cheese, sugar, vanilla and salt until smooth. Gently fold in Cool Whip.
  5. Spoon filling into cooled cookie cups, smoothing the top with an offset spatula and serve.

Watch the recipe video here:

How To Make Cheesecake Cookies

Cheesecake + Cookies = the ultimate dessert mashup ?Full recipe: http://dlsh.it/gvBX0b5

Posted by Delish on Saturday, December 30, 2017

Cake Dessert

Berry Mousse Cake

Save Print
Berry Mousse Cake
Yes, you can make gyros at home. This homemade Greek-American style gyro is delicious and very easy to make.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • Salt & pepper
  • ½ cup breadcrumbs, soaked in olive oil
  • 1 medium onion, grated
  • 2 cloves garlic, grated
  • Olive oil
Tzatziki:
  • 1 English cucumber, peeled, grated and drained of excess water
  • 3 sprigs dill
  • Squeeze of lemon
  • 2 cloves garlic, minced
  • 1½ cups Greek yogurt
To serve:
  • Pita or flatbread
  • Shredded lettuce
  • Red onion, thinly sliced
  • 1 tomato, cut into chunks
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, add ground meats, oregano, cumin, salt, pepper, breadcrumbs, onion and garlic. Use a mixer with paddle attachment or food processor to get mixture super fine and paste-like.
  3. Transfer mixture to a loaf pan coated with olive oil and press down to firm. Bake for approximately 1 hour until top is golden brown.
  4. In a small bowl, combine tzatziki ingredients.
  5. Slice meat into pieces. Lay out a flatbread, top with shredded lettuce, gyro meat, tzatziki, onion and tomatoes. Enjoy!

Watch the recipe video here:

Berry Mousse Cake

You could say this mousse cake is berry pleasing.Full Recipe: taste.md/2BfWRDK

Posted by Tastemade on Tuesday, December 26, 2017

Cake Dessert

Nutella Cheesecake

Save Print
Nutella Cheesecake
Hazelnut lovers with flip for this festive Nutella cheesecake made with a Ferrero Rocher hazelnut crust.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 2 cups hazelnuts, toasted
  • 24 Ferrero Rocher
  • 4 tablespoons butter, melted
For the filling:
  • 4 cups cream cheese, softened at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla
  • 1 cup Nutella
For decorating:
  • ¼ cup cocoa powder
Instructions
  1. Make the crust: Prepare a 9-inch springform pan with baking spray and parchment paper. Set aside.
  2. In the bowl of a food processor fitted with the blade attachment, grind hazelnuts to a coarse sand-like texture. Add Ferrero Rocher and pulse to combine. Pour in melted butter and mix to combine. Press into the bottom of the pan, and set in the freezer until cheesecake filling is ready.
  3. Make the cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth, about one minute. Scrape down the sides of the bowl. Add sweetened condensed milk and vanilla and beat on medium-high speed until incorporated and smooth, about one minute. Once incorporated, pour into springform pan. Drop 2 tablespoons of Nutella randomly over the cheesecake and swirl throughout to create a marbled effect. Set in fridge to firm for up to 4 hours.
  4. Decorate the cheesecake: Remove cheesecake from fridge. Place a stencil on top of the set cheesecake. Sprinkle with cocoa powder and serve. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Nutella Snowflake Cheesecake

Let it snow, let it snow…Full Recipe: taste.md/2pKq4oP

Posted by Tastemade on Thursday, December 28, 2017

Cake Dessert

Baileys Salted Caramel Cheesecake Martini

Save Print
Baileys Salted Caramel Cheesecake Martini
BAILEYS SALTED CARAMEL CHEESECAKE MARTINI
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 tbsp cream cheese
  • 2 scoops vanilla ice cream
  • 100ml vanilla vodka
  • 100ml baileys original
  • 2 tbsp salted caramel sauce
  • 1 tbsp honey
Instructions
  1. Add all the ingredients into a food processor and blend together until smooth.
  2. Take a martini glass and dip it in caramel sauce so it coats the rim of the glass. Once coated dip into crushed biscuits.
  3. Pour your blended Baileys Cheesecake Martini mix into your glass and garnish with soft caramel toffees.
  4. Sit back and enjoy!

Watch the recipe video here:

Baileys Salted Caramel Cheesecake Martini

Baileys Salted Caramel Cheesecake Martini

Posted by Twisted on Thursday, December 28, 2017

Cake

Pecan Pie Cheesecake

Save Print
Pecan Pie Cheesecake
Complete your holidays with a triple chocolate mousse cake topped with a stunning snowflake design.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ⅔ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ⅔ cup sugar
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ¼ cup milk
  • 3 tablespoons oil
  • ½ teaspoon vanilla extract
  • ¼ cup water
  • Milk Chocolate Mousse:
  • 225 milliliters whipping cream
  • 135 grams good quality milk chocolate
  • 3 large egg whites
  • 75 milliliters milk
  • 6 grams powdered gelatin
  • 1½ tablespoon water
  • White Chocolate Mousse:
  • 225 milliliters whipping cream
  • 135 grams good quality white chocolate
  • 3 large egg whites
  • 75 milliliters milk
  • 6 grams powdered gelatin
  • 1½ tablespoon water
  • Snowflake paper cutouts
  • Cocoa powder, for dusting
Instructions
  1. Bake the cake: Place the flour, cocoa powder, sugar, baking soda, baking powder and salt in the bowl. Mix until fully combined. Add the egg, milk, oil, vanilla and water and mix until smooth. Line the sides and bottom of a 9-inch springform pan with parchment paper and pour the batter into the pan. Bake at 350F for 20-30 minutes, or until a skewer inserted into the center comes out clean. Place the pan on a cooling rack and cool completely in the pan. Remove the cake from the pan and remove the parchment paper lining. Return the cake to the pan and set aside.
  2. Make the milk chocolate mousse: Sprinkle the gelatin into the cold water and set aside. Beat the egg whites until stiff peaks form. In a separate bowl, beat the whipping cream until soft peaks form and set both bowls aside. Set a small saucepan to medium heat and add the milk. Just before the milk comes to a boil, turn off the heat and add the gelatin. Once the gelatin has fully dissolved, add the milk chocolate and whisk until fully melted. You may need to turn the heat back on to fully melt the chocolate. Add this mixture to the whipped cream and whisk to combine. Then add the egg whites and whisk to combine, making sure to keep the mixture as airy as possible. Pour the mousse on top of the chocolate cake and smooth the surface. Transfer the cake to the fridge to set for 2 hours.
  3. Make the white chocolate mousse: Follow the same steps for the Milk Chocolate Mousse, but replace the milk chocolate with white chocolate. Once you have gently poured the white chocolate mousse onto the cake, transfer the cake to the fridge and set for 2½ hours.
  4. To decorate: Place the paper snowflake cutouts onto the surface of the cake. To help with positioning, use some scotch tape to create little handles on one side. Sift cocoa powder evenly over the entire surface of the cake. Gently remove the cutouts to reveal white snowflakes! Gently unlatch the sides of the pan and slide it off the cake. Running a warm, damp dishcloth around the sides of the pan will make it easier to remove. To serve, slice the cake with a warm knife.

Watch the recipe video here:

Pecan Pie Cheesecake

Can't choose between pecan pie and cheesecake? Don't worry, we won't make you.Full Recipe: taste.md/2BCJVYm

Posted by Tastemade on Tuesday, December 26, 2017

Cake Dessert

Chocolate Raspberry Bundt Cake

Save Print
Chocolate Raspberry Bundt Cake
Chocolate Raspberry Bundt Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake:
  • Nonstick cooking spray, for the pan
  • ¾ cup milk
  • ⅓ cup seedless raspberry jam
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • ¼ cup raspberry liqueur, such as Chambord
  • 3 large eggs
  • One 15.25-ounce box devil's food cake mix
  • ½ cup fresh raspberries, for decorating
  • 1 bunch fresh mint, for decorating
Ganache:
  • ½ cup plus 2 tablespoons semisweet chocolate chips
  • 1 tablespoon seedless raspberry jam
  • 1 tablespoon raspberry liqueur, such as Chambord
  • ½ cup heavy cream
Instructions
  1. For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
  3. Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  4. For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
  5. Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

Watch the recipe video here:

How To Make Katie's Chocolate Raspberry Bundt Cake

'Tis the season to indulge in Chocolate Raspberry Bundt Cake ?

Posted by Food Network on Thursday, December 21, 2017

Cake Dessert

Frozen Strawberry Icebox Cake

Save Print
Frozen Strawberry Icebox Cake
You'll find this frozen strawberry pie somewhere between a cheesecake and ice cream cake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2⅔ cups cream cheese
  • 4 tablespoons sugar
  • 1¼ cups fresh thick cream
  • 10½ ounces white chocolate, melted
  • 11 ounces strawberry jam
  • 1 cup strawberries, chopped
  • 1 cup strawberries, whole
  • 3½ ounces ladyfinger cookies
Instructions
  1. In a bowl, add the cream cheese, sugar and heavy cream. Using a mixer, blend for 3 minutes. Add the melted white chocolate and mix with a spatula. Set aside.
  2. In a bowl, mix half of the strawberry jam with the chopped strawberries. Set aside.
  3. In a rectangular baking dish covered with plastic wrap, spread out some of the cream cheese mixture. Spread most of the the strawberries and jam mixture in the middle and cover with the rest of the cream cheese mixture.
  4. Top with the ladyfinger cookies and place in the freezer for 4 hours.
  5. Remove from the baking dish and cover with the rest of the strawberry jam. Garnish with whole strawberries.

Watch the recipe video here:

Frozen Strawberry Pie

When you're craving berries & cream – look no further…Full Recipe: taste.md/2kLVjdL?: Tastemade Brasil

Posted by Tastemade on Wednesday, December 20, 2017

Cake Dessert

Banana Bread Bottom Cheesecake

Save Print
Banana Bread Bottom Cheesecake
A sweet combination that's perfect for your next party!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 4 bananas (as ripe as possible)
  • 4 tablespoon vegetable oil
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • Cheesecake Layer
  • 32 ounces cream cheese, softened
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon gelatin powder
  • Caramel, for drizzling
Instructions
  1. Preheat the oven to 350°F/180°C.
  2. In a large bowl, mash the bananas with a fork.
  3. Add in the oil, egg, vanilla, and sugar. Stir until combined.
  4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
  5. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
  6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
  7. # Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
  8. Quickly stir until gelatin is dissolved, about 5 minutes.
  9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
  11. Drizzle with caramel and enjoy!

Watch the recipe video here:

Tune in everyday at 5PM PST for our best videos of 2017 ✨!FULL RECIPE: http://bzfd.it/2npg3eS

Posted by Tasty on Friday, December 15, 2017

Cake

Maple Slow Cooker Cake

Save Print
Maple Slow Cooker Cake
Maple Slow Cooker Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • 15.25 oz box yellow cake mix
  • ½ cup melted butter
  • 1 cup water
  • 3 eggs
  • ½ teaspoon cinnamon
  • ½ cup maple syrup
Maple Walnuts
  • 2 cups walnut halves
  • ⅓ cup maple syrup
  • ½ teaspoon salt
  • 1 cup whipped cream for garnish
Instructions
  1. Lightly toast nuts in a dry skillet over medium-high heat. Add maple syrup and salt. Cook until syrup is evaporated and nuts are glossy and sticky. Set aside and allow to cool.
  2. Combine cake mix, butter, water, eggs, cinnamon, and maple syrup in a mixing bowl. Blend thoroughly with a hand mixer.
  3. Pour cake batter into a slow cooker that has been lined with parchment paper. Set the temperature to high. Cook for 2-2 ½ hours or until cake is brown and spongy.
  4. Carefully remove cake from slow cooker and allow to cool. Cut into cubes and top with whipped cream and walnuts. Enjoy!

Watch the recipe video here:

Maple Slow Cooker Cake

Maple Slow Cooker CakeCheck out this recipe and more holiday entertaining inspiration: http://bzfd.it/2Bakm4q

Posted by Tasty on Monday, December 11, 2017

Cake Dessert

Melting Snowman Cake

Save Print
Melting Snowman Cake
A double-stack of peppermint-swirled bundts make for an impressive "hill" on which to place an adorable snowman. Sure, he's a little panicked dripping down the sides (!) -- but we can't help but smile at his cute face.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 5¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup vegetable oil
  • 5 cups granulated sugar
  • 12 large eggs
  • 1½ cups whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons mint extract
  • 2 tablespoons red liquid food color
  • Flour-based baking spray, for the pans
  • 2 to 2½ ounces cream cheese, at room temperature
Glaze and Decors:
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup half-and-half
  • 1 square orange-flavored fruit chew
  • 5 mini semisweet chocolate chips
  • 1 semisweet chocolate chip
  • 1 pretzel stick
  • 2 chocolate sprinkles
  • 1 red licorice lace
  • 12 ounces white candy melting wafers
  • 1 mini (fun-size) peanut-caramel-nougat candy bar
  • 1 round vanilla wafer cookie
  • 4 ounces dark chocolate
Instructions
  1. Special equipment: a 10-cup bundt pan; a 4-cup (mini) bundt pan; a cupcake pan
  2. For the cakes: Preheat the oven to 325 degrees F.
  3. In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine.
  4. Line a cupcake pan with 7 paper liners. Fill the cupcake liners ⅔ full with batter.
  5. Remove 2⅔ cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color.
  6. Spray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about ¾ full. Use a butter knife to gently swirl the two batter colors together.
  7. Bake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely.
  8. When the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining ½ ounce cream cheese.
  9. Form three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes.
  10. For the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze.
  11. Cut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace.
  12. Melt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable.
  13. Place the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes.
  14. Quickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck.
  15. Cut the fun-size candy bar in half and have ready on hand with the vanilla cookie.
  16. Heat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes.
  17. Display as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior.

Watch the recipe video here:

Melting Snowman Cake

This Adorable Snowman Cake is MELTING! ⛄⛄⛄ Watch before it's too late. Great job, SprinkleBakes!

Posted by Food Network on Thursday, December 7, 2017