Best Brownie Recipes

We love brownies so much that we literally taught a Brownie Class in our Cooking Club. That’s not dramatic. That’s documented.

We spent an entire session breaking down fudgy vs. cakey texture, arguing about shiny tops, layering candy bars into batter, and testing just how far you can push a classic brownie before it becomes completely over-the-top.

And somewhere along the way, our brownie collection exploded.

If you’re looking for creative brownie variations, different brownie ideas, or just a reason to bake something chocolatey and indulgent, you’re in the right place. 

From classic fudgy brownies to peanut butter swirls, loaded candy bar layers, fruity twists, and even brownie-inspired desserts, this is the full lineup.

No boring brownies allowed! Let’s get into it.

CLASSIC BROWNIE VARIATIONS

This is where every great brownie collection starts. Rich chocolate flavor, crackly tops, dense centers, and that perfect balance between structure and melt-in-your-mouth texture. 

If you’re craving dependable, chocolate-forward brownies, start here.

Blue Ribbon Fudgy Brownies (Lazy Day Recipe)

Deep, glossy, crackled tops with centers that lean almost truffle-like. These brownies are rich without being heavy and slice cleanly while staying intensely fudgy. If someone asks you for “a real brownie,” this is the best recipe for brownies from scratch.

Double Chocolate Brownies

Chocolate inside the batter and layered throughout for bold cocoa depth in every bite. These strike that sweet spot between chewy edges and soft centers, perfect for serious chocolate lovers.

Sheet Pan Brownies

Big batch energy without sacrificing texture. These bake evenly, hold their structure beautifully, and are one of the best brownies recipes for parties, bake sales, or when you need a crowd-pleasing classic.

Starbucks Double Chocolate Brownie Copycat

Dense, indulgent, café-style brownies with a rich, almost fudge-bar texture. Clean edges, deep chocolate flavor, and just enough structure to feel bakery-level.

3 Ingredient Brownies

Simple ingredients. Shockingly good results. These are perfect for last-minute cravings when you want something rich and chocolatey without overthinking it.

LOADED & CANDY BAR BROWNIE IDEAS

This is where brownies stop behaving.

Layers of caramel, peanut butter, cookies, frostings, and candy bars turn a simple pan of brownies into something unapologetically indulgent. These variations are bold, textured, and designed to impress.

Slutty Brownies (Oreo Cookie Brownies)

A layered masterpiece of cookie dough, Oreo cookies, and brownie batter baked into one dramatic square. The textures stay distinct while blending perfectly in each bite.

Decadent Snickers Brownies

Caramel ribbons, roasted peanuts, and chocolate layered into a fudgy base. Sweet, salty, chewy, and crunchy all at once.

Reese’s Brownies with Peanut Butter Fudge Frosting

Deep chocolate brownies topped with thick, smooth peanut butter fudge frosting. Rich, creamy, and balanced with just enough salt to keep it from being overly sweet.

Ooey Gooey Millionaire Brownies

Shortbread base, thick caramel center, and fudgy brownie top. Three distinct layers that deliver serious texture contrast and indulgence. One of the best brownie recipes when your’e craving indulgence.

Loaded Brownies with Butterfinger Frosting

Crunchy candy bits paired with soft brownie centers and creamy frosting. Playful, sweet, and absolutely not subtle.

PEANUT BUTTER BROWNIE VARIATIONS

Chocolate and peanut butter deserve their own category. These brownies lean fully into that sweet-and-salty magic, with swirls, layers, and frosting that take things to another level.

Simple Peanut Butter Fudge Chocolate Brownies

Swirled peanut butter folded into rich chocolate batter for balanced flavor and creamy texture in every square.

Easy Buckeye Brownies

Inspired by the classic chocolate-peanut butter candy, these layer smooth peanut butter over a fudgy brownie base for bold flavor contrast.

Best Fudgy Reese’s Brownie Cake with Peanut Butter Frosting

A thick brownie base topped with peanut butter frosting that sets beautifully and slices clean. Dramatic, indulgent, and worth every bite.

Peanut Butter Brownie Cookies

All the flavor of a brownie with the portability of a cookie. Chewy centers, slightly crisp edges, and strong peanut butter notes.

FRUITY & FLAVOR-TWIST BROWNIES

Chocolate loves contrast. Citrus, mint, cherry, and spice add brightness and complexity that elevate even the best homemade brownie recipes beyond basic chocolate squares.

Best Lemon Brownies (With Lemony Glaze)

Bright, citrus-forward bars with a soft texture and vibrant glaze. A completely different direction from classic chocolate brownies… and just as satisfying.

Fudgy Orange Brownies

Chocolate and orange paired in rich, fudgy form. Bold citrus notes cut through deep cocoa for a balanced finish.

Black Forest Cherry Brownies

Juicy cherries baked into a rich chocolate base for bursts of fruit against dense, fudgy texture.

Mexican Hot Chocolate Brownies

Warm cinnamon and subtle spice layered into chocolate batter for depth and warmth.

Mint Chocolate Brownies

Cool mint paired with rich chocolate for a clean, refreshing contrast. One of the best brownies recipes for holidays.

Boozy Baileys Brownies

Creamy Irish liqueur folded into chocolate batter for a smooth, slightly sophisticated twist.

HEALTHIER & ALTERNATIVE BROWNIE IDEAS

Different ingredients. Same chocolate payoff. These variations experiment with alternative bases while still delivering rich flavor and satisfying texture.

Fudgy Walnut Black Bean Brownies

Deeply chocolatey with a surprisingly smooth texture. A creative way to add richness without traditional flour, and one of the best brownie recipes for sneaking in some protein.

Fudgy Sweet Potato Brownies

Naturally moist with subtle sweetness and dense texture. A flavorful spin that still satisfies chocolate cravings.

No Bake Brownie Bites (Keto)

No oven required. Rich, chocolate-forward bites that are quick to assemble and perfect for portion control.

BROWNIE-INSPIRED DESSERTS

At some point, brownies stopped being just brownies. We turned them into cookies, cupcakes, cheesecakes, cakes, shakes, and more. 

Because once you have a good brownie base, the possibilities expand fast!

Brownie Cupcakes with Strawberry Frosting

Soft brownie-style cupcakes topped with sweet berry frosting for color and contrast.

Cherry Chocolate Chip Brownie Icebox Cheesecake

Layered brownie and cheesecake textures combined into one chilled dessert.

Easy Cosmic Brownie Cookies

Brownie mix transformed into chewy cookies topped with colorful candy-coated chips.

Buckeye Brownie Cookies (Crumbl Copycat)

Peanut butter and chocolate cookie hybrids inspired by bakery favorites.

Brownie Café Milkshake

Thick, creamy milkshake blended with brownie pieces for a rich, indulgent dessert drink.

Brownies & Cream Iced Coffee Shake

Chocolate meets coffee in a dessert-inspired shake.

Chocolate Lovers Brownie Biscotti

Crisp biscotti packed with brownie flavor. Perfect for dipping into coffee.

What Are the Different Types of Brownies?

There are several classic categories when it comes to the best recipe for brownies from scratch.

• Fudgy Brownies: Dense, rich, higher fat content.
  
• Cakey Brownies: Lighter texture with more structure.
  
• Chewy Brownies: Balanced between dense and structured.
  
• Loaded Brownies: Candy bars, frostings, and layers added.
  
• Swirled Brownies: Cheesecake, peanut butter, or caramel folded into batter.
  
• Brownie Mashups: Cookies, cakes, shakes, and other dessert hybrids.
  

Each variation changes the ratio, texture, or additions… but the chocolate base remains the heart of it.

Donna’s Final Thoughts

We didn’t set out to build a brownie archive. It just happened.

One award-winning classic recipe turned into variations. Variations turned into layers. Layers turned into mashups. 

And before we knew it, we were teaching a brownie class and debating texture like it was a competitive sport.

If you’re looking for creative brownie ideas, new ways to make brownies feel exciting again, or simply the best homemade brownie recipes to impress… start anywhere on this list. Just don’t expect to stop at one.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Ultimate Guide to Brownie Variations (Classic to Over-the-Top) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHERRY DUMP CAKE

• Only 3 ingredients (no mixing bowls required)
  
• Takes 10 minutes to assemble
  
• Buttery, crisp topping with gooey fruit underneath
  
• Perfect for last-minute guests
  
• Even better with ice cream melting on top

Cherry Dump Cake Recipe

I’ve been making dump cakes for years, and at this point, we have more versions than I can count. Cherry. Peach. Lemon. Chocolate. Caramel apple. You name it, we’ve probably baked it.

There’s something about the simplicity that just works. You layer it, you drizzle the butter, and somehow it turns into this bubbling, golden dessert that tastes like you fussed all afternoon.

This cherry dump cake with cake mix is the classic. The one that started it all. Sweet, jammy fruit underneath that buttery crust that gets crisp at the edges and soft in the center.

But if you’re in the mood to branch out? We’ve got options.

You can try our Oreo Dump Cake, go fruity with Strawberry Dump Cake, or lean into comfort with Peach Cobbler Dump Cake.

Love cherry? Try our Cherry Pineapple Dump Cake or Cherry Pound Cake with Lime Soda for refreshing summer favorites!

Feeling chocolate? Chocolate Cherry Dump Cake is always a good idea.

And if fall is calling your name, Caramel Apple Dump Cake (and our crockpot version) never disappoints.

The beauty of dump cakes is that they’re forgiving, adaptable, and just plain good.

Start with this recipe for a cherry dump cake. Then work your way through the list. I won’t stop you.

INGREDIENT NOTES

• Cherry Pie Filling: Use a good-quality brand with whole cherries for the best texture.
  
• Yellow Cake Mix: Do not prepare it! Sprinkle it dry right from the box.
  
• Unsalted Butter: Melted and evenly drizzled ensures full coverage and that golden crust.
  
• Extra Butter for Pan: Helps prevent sticking and adds flavor to the edges.

VARIATIONS

Almond Cherry: Stir ½ teaspoon almond extract into the cherry filling before layering. It deepens the fruit flavor beautifully.

Crunchy Topping: Sprinkle sliced almonds or chopped pecans over the melted butter before baking for added texture.

Brown Sugar Crust: Replace ¼ cup of the dry cake mix with brown sugar before sprinkling over the filling. It creates a slightly caramelized top.

White Chocolate Drizzle: After baking and cooling slightly, drizzle melted white chocolate over the top for an indulgent finish.

Double Butter Edge: Dot an extra tablespoon or two of cold butter around the edges of the pan before baking to create extra-crispy corners.

Sweet-Tart Boost: Add a handful of fresh or frozen tart cherries to the pie filling for a brighter flavor contrast.

SERVING SUGGESTIONS

• Serve warm with a scoop of vanilla ice cream.
  
• Add a dollop of homemade whipped cream and a maraschino cherry on top.
  
• Spoon over pound cake for a layered dessert.
  
• Pair this cherry dump cake recipe with coffee after dinner.
  
• Serve alongside our crockpot beef roast for a comfort-food spread.

CHERRY DUMP CAKE WITH CAKE MIX FAQ

I didn’t mean to create a whole dump cake family… it just sort of grew from this one.

Cherry was the starting point. The classic. The one that proves you don’t need a complicated method to get a really good dessert.

What makes this cherry dump cake recipe work isn’t magic… it’s chemistry.

The dry cake mix absorbs moisture from the fruit and the melted butter as it bakes, creating that cobbler-like layer underneath and that golden crust on top.

The sugar in the filling caramelizes at the edges, which is why you get those slightly crisp, almost chewy corners.

And here’s the part people miss: it has to bubble. That bubbling means the filling has thickened and the starches have activated. If you pull it too soon, the texture won’t set up properly.

Once I understood that balance (fruit, dry mix, butter, heat) I started playing. That’s how the whole dump cake family happened.

Different flavors. Same dependable science. And it works. Every time.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Standard size matters for even results.
  
• Rubber Spatula: For spreading the filling evenly.
  
• Small Bowl: For melting the butter.
  
• Oven Mitts: This one bubbles up hot.
  
• Ice Cream Scoop: Optional, but highly recommended!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Dump Cake Recipes

Print

Cherry Dump Cake Recipe

This Cherry Dump Cake Recipe makes the easiest dessert ever! Bubbly, tart-sweet filling and a buttery, golden cake with just 3 ingredients.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 356cal

Author Donna Elick

Ingredients

• 2 21 ounce cans cherry pie filling (42 ounces total)
• 1 15.25 ounce box yellow cake mix
• 10 tablespoons melted unsalted butter
• 2 tablespoons unsalted butter for greasing the baking dish

Optional toppings:

• Vanilla ice cream
• Whipped cream
• Maraschino cherries

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with 2 tablespoons unsalted butter or nonstick spray.
• ADD FILLING: Pour 2 21 ounce cans cherry pie filling into the prepared baking dish. Use a rubber spatula to spread the filling evenly into the corners.
• ADD CAKE MIX: Sprinkle 1 15.25 ounce box yellow cake mix evenly over the cherry filling. Gently shake the pan to level the dry mix. Do not stir.
• ADD BUTTER: Drizzle 10 tablespoons melted unsalted butter evenly over the cake mix. Try to cover as much of the dry mix as possible. Lightly shake the pan again to help distribute the butter.
• BAKE: Bake for 45 to 50 minutes, until the top is golden brown and the cherry filling is bubbling around the edges. Start checking at 40 minutes.
• COOL: Remove from the oven and let cool for 10 minutes before serving.
• SERVE: Scoop into bowls and top with Vanilla ice cream, Whipped cream, or Maraschino cherries if desired. Serve warm.

Video

Notes

Make-Ahead: This cake can be baked earlier in the day and reheated gently before serving.

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave for 20 to 30 seconds, or warm the full dish at 325°F until heated through.

Freezing: Freeze cooled cake tightly covered for up to 2 months. Thaw overnight in the refrigerator before reheating.

Butter Tip: If you see dry patches of cake mix after baking, drizzle a little extra melted butter over those spots next time for full coverage.

Nutrition

Serving: 1 | Calories: 356cal | Carbohydrates: 63g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 333mg | Sugar: 19g | Fiber: 1g | Calcium: 105mg | Iron: 1mg

Originally published February 2019, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cherry Dump Cake Recipe (3-Ingredient) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE FRENCH TOAST ROLL UPS WITH CREAM CHEESE

• Crispy outside, creamy center
  
• Quick enough for mornings, special enough for brunch
  
• Kid-friendly but not childish
  
• Uses simple pantry ingredients
  
• Easy to prep ahead

French Toast Roll Ups

I mean… just look at these beauties!! They look like something you’d order out for a special occasion. But trust me, they’re not.

This is just bread, cream cheese, strawberries, and a little patience with a rolling pin. That’s it. 

All the magic is inside these strawberry French toast roll ups: warm cream cheese, jammy berries, soft bread soaking up that cinnamon egg mixture. It’s familiar, but better. Comfortable, but special.

Don’t overfill them. Don’t rush the browning. Let the butter do the work. They cook quickly, so each batch is ready in about 15 minutes.

Serve them hot, dust them generously… And don’t expect any leftovers!

INGREDIENT NOTES

• White Sandwich Bread: Soft bread rolls up the best. Fancy bread tends to fight back.
  
• Cream Cheese: Full-fat blocks melt smoothly and give that classic cheesecake feel.
  
• Strawberry Jam: Adds sweetness and helps bind the French toast roll ups cream cheese filling.
  
• Fresh Strawberries: Finely chopped so they don’t tear through the bread.
  
• Eggs & Milk: To make the custard coating. Bring the eggs to room temperature first for a smoother, more cohesive mixture.
  
• Cinnamon: Just enough warmth without turning this into dessert-dessert.

VARIATIONS

Blueberry Cheesecake: Swap strawberries (and jam) for blueberries.

Raspberry: Another berry swap! These are tart and rich, a great contrast with cream cheese.

Chocolate Chip: Sprinkle a few mini chips into the filling.

Lemon: Add lemon zest to the cream cheese for brightness.

Buttery Brioche: Use sandwich slices of brioche instead of white bread.

Cinnamon Sugar: Skip the powdered sugar and coat French toast roll ups in cinnamon sugar while hot.

No Jam: Just fresh berries and cream cheese for a lighter bite.

SERVING SUGGESTIONS 

• Dust strawberry cheesecake French toast roll ups with powdered sugar.
  
• Top with a drizzle of maple syrup or chocolate sauce.
  
• Serve with crisp bacon or sausage links.
  
• Add fresh fruit (or fruit salad) on the side.
  
• Pair with scrambled eggs or breakfast potatoes for balance.
  

STRAWBERRY FRENCH TOAST ROLL UPS FAQ

This French toast roll ups cream cheese recipe works because of structure and moisture control.

Flattening the bread breaks down the crumb so it rolls instead of cracking. Cream cheese melts but doesn’t liquefy, which keeps the filling where it belongs. 

The egg mixture coats the outside only, creating a custardy shell that browns quickly in butter.

Cooking seam-side down first seals the roll before the filling warms. That matters! And using medium heat gives the inside time to heat without burning the outside.

It’s not complicated. It’s just smart sequencing.

TOOLS NEEDED 

• Large Nonstick Skillet or Griddle: Even browning matters when making French toast roll ups!
  
• Rolling Pin: Flattens bread slices so they roll cleanly.
  
• Shallow Bowl: Easy dipping, no mess.
  
• Whisk: Make a smooth custard without any streaks.
  
• Spatula or Tongs: For gentle turning.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy French Toast Recipes

Make Ahead Oven Baked French Toast Recipe + Video

Easy Air Fryer French Toast (10 Minute Recipe)

Easy Sheet Pan French Toast

French Toast Casserole (Pumpkin Pie)

Print

Strawberry Cheesecake French Toast Roll-Ups

These French Toast Roll Ups are stuffed with berry cheesecake filling and browned to perfection for the sweet breakfast of your dreams!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 -3

Calories 761cal

Author Donna Elick

Ingredients

• 9 slices white sandwich bread
• 2 ounces softened cream cheese
• 2 tablespoons strawberry jam
• 5 fresh strawberries, hulled and finely chopped
• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• 1/4 cup powdered sugar for serving
• Maple syrup for serving

Instructions

• PREP PAN: Heat a large nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and let melt, swirling to coat the pan.
• MIX CUSTARD: In a shallow bowl, add 2 large eggs, 1 tablespoon milk, 1 teaspoon pure vanilla extract, and 1 teaspoon ground cinnamon. Whisk until fully combined and smooth.
• PREP BREAD: Using a rolling pin, flatten 9 slices white sandwich bread until thin. Trim off the crusts.
• FILL AND ROLL: Spread about ½ teaspoon of 2 ounces softened cream cheese onto one short edge of each bread slice. Top with a small spoonful of 5 fresh strawberries, hulled and finely chopped and a drizzle of the 2 tablespoons strawberry jam. Roll the bread up tightly, seam-side down.
• DIP: Dip each roll-up into the egg mixture, turning to coat all sides lightly.
• COOK: Place roll-ups seam-side down in the hot skillet. Cook for 2 to 3 minutes per side, turning gently, until golden brown on all sides and warmed through.
• SERVE: Transfer to plates. Dust with 1/4 cup powdered sugar and drizzle with Maple syrup. Serve warm.

Notes

Make-Ahead: You can assemble the roll-ups up to 12 hours ahead. Store covered in the refrigerator and dip in egg mixture just before cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for about 10 minutes, until warmed through. Avoid the microwave, it softens the bread.

Freezing: Freeze cooked roll-ups for up to 2 months. Reheat from frozen in the oven at 350°F for 12 to 15 minutes.

Ingredient Note: Full-fat cream cheese gives the richest cheesecake flavor and melts smoothly inside the roll-ups.

Nutrition

Serving: 1 | Calories: 761cal | Carbohydrates: 90g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 260mg | Sodium: 710mg | Sugar: 34g | Fiber: 4g | Calcium: 326mg | Iron: 5mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post French Toast Rollups (Strawberry Cheesecake) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS 3 INGREDIENT DESSERT

• Only three ingredients. Truly.
  
• No baking, no eggs, no fuss.
  
• Light, creamy texture that slices clean.
  
• Perfect base for endless toppings.
  
• Works with or without a crust.

3 Ingredient Cheesecake

We are big cheesecake people around here. Always have been. So much so that I’ve got dozens of cheesecake and cheesecake-inspired recipes up on the site!

Baked, no-bake, layered, swirled, scooped, frozen… if there’s a cheesecake angle, we’ve probably tried it.

This 3 ingredient dessert lives in its own category. It’s the cheesecake you make when you want something creamy and satisfying without committing to a whole project.

You beat. You pour. You chill. And somehow that’s enough.

It’s soft but structured. Sweet but not cloying. The kind of dessert that makes people ask, “Wait… that’s it?” Yes. That’s it. And it works every single time.

Another of our favorites is our Chocolate Swirl Cheesecake, with a rich chocolate ribbon swirled through an absolutely creamy cheesecake!

Can’t get enough of cheesecake desserts? These pecan pie cheesecake bars and Dirt Pudding Cheesecake Bars are absolute crowd favorites!

Or our glorious Cherry Cheesecake Lush Dessert!

And if you’re looking for a few more easy 3-ingredient desserts that are no-bake, try white chocolate Oreo fudge or chocolate peanut butter ice cream next!

For a lighter twist on this classic, try our keto cheesecake fluff — creamy, dreamy, and totally low carb!

INGREDIENT NOTES

• Cream Cheese: Fully softened matters. This is what gives you that smooth, lump-free base.
  
• Heavy Whipping Cream: Provides volume and lightness when whipped into the cream cheese.
  
• Powdered Sugar: Dissolves instantly and keeps the texture silky.
  
• Graham Cracker Crust (Optional): Great for slicing, but totally optional if you want a bowl-and-spoon situation.

VARIATIONS

Berry-Topped: Finish with fresh berries or a spoonful of fruit compote.

Chocolate: Drizzle with chocolate sauce or fold in mini chocolate chips.

Nutty: Top with toasted or candied pecans, pistachios, or macadamia nuts.

Caramel: Swirl caramel sauce on top before chilling.

Oreo: Use an Oreo cookie crust or fold crushed cookies into the filling.

Citrus: Include lemon or orange zest in the cream cheese mixture.

SERVING SUGGESTIONS

• Slice and plate 3 ingredient no bake cheesecake straight from the fridge.
  
• Add a drizzle of chocolate or caramel just before serving.
  
• Top bowls of filling with fresh berries or chocolate shavings.
  
• Skip the crust and serve as a dessert dip with fruit, cookies, or graham crackers.
  
• Create a cheesecake topping station so guests can customize their slice!

PHILADELPHIA 3 INGREDIENT CHEESECAKE NO-BAKE FAQ

This Philadelphia 3 ingredient cheesecake no-bake recipe works because it relies on fat structure instead of heat.

Beating softened cream cheese smooths the fat and disperses moisture evenly, creating a stable base.

Heavy cream adds volume when whipped into the mixture, trapping air and giving the cheesecake its light texture.

Powdered sugar dissolves immediately, which prevents graininess and helps maintain that silky mouthfeel. Chilling firms the fats back up, causing the cheesecake to set without baking.

The result is a dessert that holds its shape through refrigeration alone, with a texture that’s creamy, sliceable, and consistent every time.

TOOLS NEEDED

• Hand Mixer or Stand Mixer: You need enough power to fully smooth the cream cheese.
  
• Large Mixing Bowl: Gives room for volume as the cheesecake filling thickens.
  
• Spatula: For scraping down the sides of the bowl.
  
• 9-inch Pie Dish (Optional): Only if you’re using a crust.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy No Bake Recipes

Easy No Bake Oreo Dessert Recipe (7 Ingredients)

Easy No Bake Avalanche Cookies Recipe + Video

No Bake Reese’s Peanut Butter Cheesecake Recipe

Lemon Blueberry Cheesecake (No Bake Recipe) + Video

Print

3 Ingredient No Bake Cheesecake

This 3 Ingredient No Bake Cheesecake is as easy as it sounds. It comes together in minutes, so the hardest part is waiting for it to set!

Course Dessert

Cuisine American

Method No Bake

Prep Time 5 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 (1 slice)

Calories 515cal

Author Donna Elick

Ingredients

• 16 ounces cream cheese, room temperature (2 blocks)
• 1 1/2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 9-inch graham cracker pie crust, store-bought or homemade (optional)

Instructions

• BEAT CREAM CHEESE: Add 16 ounces cream cheese, room temperature to a large mixing bowl. Beat with a hand mixer on medium speed for about 3 minutes, until fluffy and smooth with no lumps.
• ADD REMAINING INGREDIENTS: With the mixer running on low, gradually add 1 1/2 cups heavy whipping cream and 1 cup powdered sugar. Increase speed to medium and mix until fully combined and thick, scraping down the sides as needed.
• FILL CRUST: Pour the cheesecake mixture into 1 9-inch graham cracker pie crust, store-bought or homemade (optional), or leave it in the bowl if serving crust-free. Spread the top evenly.
• CHILL: Refrigerate for at least 3 hours, until the cheesecake is firm and set.
• SERVE: Slice and serve chilled.

Notes

Serving Ideas: Serve as-is or top with fresh berries, chopped strawberries, or caramel sauce.

Storage: Cover tightly with plastic wrap and refrigerate for 3 to 4 days.

Texture Tip: Make sure the cream cheese is fully softened before mixing to avoid lumps.

Crust Option: This cheesecake is just as good served without a crust as a creamy dessert dip.

Nutrition

Serving: 1 | Calories: 515cal | Carbohydrates: 33g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 290mg | Sugar: 22g | Fiber: 0.4g | Calcium: 91mg | Iron: 1mg

Originally published January 2024, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 3 Ingredient No Bake Cheesecake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS COKE CAKE RECIPE

• Stays unbelievably moist for days
  
• Pour-on frosting = zero fuss, maximum payoff
  
• Deep chocolate flavor without being heavy
  
• Pantry-friendly ingredients you probably already have

Coca Cola Cake

Okay listen… this cake is dangerously easy. Like “I’ll just make it real quick,” and suddenly half the pan is mysteriously gone. Oops.

And if you grew up loving that warm, gooey Cracker Barrel Coca Cola Cake? Oh, honey… this is that cake.

Our whole Cracker Barrel collection is basically my love letter to comfort food, but this one? She’s the queen.

What’s a Cracker Barrel dessert without a dessert to match it? Our Copycat Broccoli Cheddar Chicken or Country Fried Steak recipes pair perfectly with this cake!

The warm cola bubbling with butter, the pour-on frosting… it’s drama, it’s nostalgia, it’s chocolate therapy.

Make this Coke cake recipe just once and tell me you don’t start inventing occasions to bake it again.

Love soda cakes? My Dr Pepper Chocolate Cake has that same rich, moist texture with a deep chocolate flavor but with Dr Pepper instead!

INGREDIENT NOTES

• Dutch-Processed Cocoa: Gives a smoother, deeper chocolate flavor. Natural cocoa works, but expect a slightly lighter taste.
  
• Coca Cola: Classic Coke adds sweetness + moisture. Avoid diet soda here, as it doesn’t behave the same.
  
• Buttermilk: Keeps the crumb tender and soft. If you must substitute, use whole milk with a splash of vinegar (but buttermilk really is better!).
  
• Powdered Sugar: Sift if yours tends to clump. Smooth frosting depends on it!
  
• Vegetable Oil: Helps keep this Cracker Barrel chocolate coke cake soft even after a day or two.

VARIATIONS

Cherry Cola Cake: Use Cherry Coke for a subtle fruity twist.

Mocha Version: Add 1 teaspoon instant espresso powder to the batter for deeper cocoa flavor.

Pecan Fudge Topping: Sprinkle chopped toasted pecans over the warm frosting.

Mexican Hot Chocolate: Add a pinch of cayenne to the dry mix, then swap the cocoa powder in the frosting with cinnamon (about half the amount).

Orange Cola Cake: Mix ½ teaspoon of orange zest into the frosting. Bright, citrusy, delicious!

Mississippi Mud: Sprinkle mini marshmallows and chopped nuts over the top.

Coca Cola Cupcakes: Bake in lined muffin tins. Reduce bake time to around 15-18 minutes.

SERVING SUGGESTIONS

• Add a cherry as a garnish to each slice for a pop of flavor and color. 
  
• Serve warm with a scoop of vanilla bean or cheesecake ice cream.
  
• Pair Coca Cola cake with a cold glass of milk or… another Coca Cola!
  
• Keep it light with a dollop of homemade whipped cream.

CRACKER BARREL COCA COLA CAKE FAQ

The first time I made a Coca Cola cake, I remember thinking, “There is no way this weird bubbly butter situation is going to work.”

Ohhh, I was wrong. The hot cola mixture is actually the secret! It “blooms” the cocoa, meaning it dissolves it and brings out all that deep chocolate flavor without clumps.

That’s why this cake tastes so smooth and rich without being heavy.

And pouring warm frosting onto a hot cake? That’s not laziness, babe. That’s strategy. The heat pulls the frosting just slightly into the top, creating that signature fudgy layer everyone dreams about.

TOOLS NEEDED

• 9×13 Baking Pan: For that classic Cracker Barrel chocolate coke cake shape!
  
• Saucepan: You’ll use this twice. Cola mixture + frosting.
  
• Electric Hand Mixer: Makes the batter silky smooth.
  
• Whisk: Essential for the glossy frosting.
  
• Cooling Rack: Helps the cake cool evenly under that warm fudgy topping.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Desserts

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Coca Cola Cake (Cracker Barrel Recipe Copycat)

This Coca Cola Cake is so fudgy and rich, your family will be begging for seconds! It's super easy and makes a fantastic potluck dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 600cal

Author Donna Elick

Equipment

• 9×13-inch baking pan
• mixing bowls
• electric hand mixer
• heat-resistant silicone spatula
• offset spatula

Ingredients

• 1 3/4 cups granulated sugar
• 2 cups all purpose flour
• 6 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup Coca Cola
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract

For the frosting

• 1/2 cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons whole milk
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat your oven to 350°F. Grease and flour a 9 by 13 inch baking pan. Set aside.
• MIX DRY INGREDIENTS: In a large bowl, whisk together 1 3/4 cups granulated sugar, 2 cups all purpose flour, 6 tablespoons Dutch processed cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Break up every clump. The mixture should look even and fluffy.
• HEAT COLA MIXTURE: In a small saucepan, melt 1/2 cup (1 stick) unsalted butter with 1 cup Coca Cola and 1/2 cup vegetable oil over medium heat. Warm until the butter melts and the surface shows soft bubbling around the edges. You will smell warm cola and chocolate. Remove from heat.
• COMBINE WET AND DRY: Pour the hot cola mixture into the dry ingredients. Using an electric hand mixer with the beaters attachment, mix on medium speed for about 1 minute. The batter will loosen quickly, turn glossy, and have a thin pudding-like texture.
• ADD REMAINING WET INGREDIENTS: Add 2 large eggs, 1/2 cup buttermilk, and 1 teaspoon pure vanilla extract. Mix on medium speed for another minute. The batter should look smooth and pourable with a deep chocolate aroma.
• BAKE: Pour the batter into the prepared pan. Bake for 30 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out with moist, cooked crumbs.
• START FROSTING IMMEDIATELY: When the cake comes out of the oven, begin the frosting. In a medium saucepan, melt 1/2 cup unsalted butter with 3 tablespoons unsweetened cocoa powder, 6 tablespoons whole milk, and 1/4 teaspoon kosher salt. Heat until the mixture just begins to bubble and you see light steam. Remove from heat.
• FINISH FROSTING: Add 4 cups powdered sugar and 1 teaspoon pure vanilla extract. Whisk until smooth, glossy, and pourable. You should not see any dry streaks of powdered sugar.
• FROST THE WARM CAKE: Pour the warm frosting evenly over the hot cake. It will melt slightly into the top, forming a soft fudgy layer. Let the cake cool completely so the frosting can set.

Video

Notes

Make Ahead: Bake and frost up to 1 day ahead. Keep covered at room temperature.

Storage: Cover leftover cake and store at room temperature for 3 days, or refrigerate up to 5 days. Bring to room temperature before serving.

Freezing: Freeze frosted or unfrosted slices for up to 2 months. Wrap each slice tightly in plastic wrap, then place in a freezer safe bag. Thaw at room temperature.

Reheating: Warm individual slices in the microwave for 10 to 15 seconds to soften the frosting and bring back that fresh baked texture.

Ingredient Tip: Dutch processed cocoa makes a deeper, smoother chocolate flavor. Regular unsweetened cocoa works, but the flavor will be lighter and a bit sweeter.

Nutrition

Serving: 1 | Calories: 600cal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 143mg | Sugar: 71g | Fiber: 2g | Calcium: 68mg | Iron: 2mg

Originally published October 2018, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS STRAWBERRY SWIRL CHEESECAKE RECIPE

• Sweet berry flavor contrasts with the rich and tangy cheesecake.
  
• Easy-to-follow steps and a foolproof cooling process for crack-free results.
  
• Vanilla wafer crust + silky smooth filling = dessert perfection.
  
• Perfect for holidays, birthdays, and romantic celebrations.

Strawberry Swirl Cheesecake

My family loves cheesecake. Like, really really loves cheesecake! And we are complete suckers for anything strawberry. 

So when I created this cheesecake strawberry swirl recipe, I needed it to hit all the notes: creamy, tart, sweet, fruity, and impressive enough for a celebration.

Nailing the flavors was easy, but getting that perfect swirl design without it cracking takes a little more effort. Thankfully, I have a tried-and-true combination of tricks to guarantee perfection every time!

This strawberry swirl cheesecake always disappears fast. It’s the ultimate smooth-and-swirly tribute to my family’s strawberry obsession.

INGREDIENT NOTES 

• Vanilla Wafers: Any brand works, but Nilla Wafers are my favorite for this strawberry swirl cheesecake recipe. Graham crackers or shortbread cookies are also delish!
  
• Cream Cheese: Use full-fat brick cream cheese for a smooth, rich filling. Higher-quality brands taste better.
  
• Greek Yogurt: Gives the filling a lovely tang and helps it stay creamy. You can substitute sour cream here if you’d like.
  
• Eggs: Ensure they’re room temperature for a lump-free batter.
  
• Strawberry Swirl: Pureeing the berry pie filling creates a professional, ripple-free swirl. Extra important if using homemade!

VARIATIONS

Blueberry Swirl Cheesecake: Swap strawberry pie filling with blueberry pie filling.

Raspberry White Chocolate Cheesecake: Swirl raspberry sauce and add white chocolate chips.

Chocolate-Covered Strawberry Cheesecake: Drizzle with melted chocolate after chilling.

Lemon Strawberry Cheesecake: Add lemon zest to the batter for a citrus lift.

SERVING SUGGESTIONS

• Drizzle extra strawberry sauce over each slice.
  
• Serve with whipped cream or fresh strawberries.
  
• Pair with hot coffee, espresso, or a sparkling drink.
  
• Add a drizzle of melted chocolate for a more decadent treat.
  

CHEESECAKE STRAWBERRY SWIRL FAQ

After making dozens of cheesecakes over the years, I’ve learned that the secret to a perfectly smooth texture is simple: room-temperature ingredients, low-speed mixing, and baking the cheesecake gently in a water bath.

Pureeing the pie filling gives the strawberry cheesecake swirl its picture-perfect look with no large clumps, no sinking, just that gorgeous marbling every time. 

And taking the cooling process slowly prevents cracks and keeps the texture velvety.

TOOLS NEEDED 

• 9-inch Springform Pan: Makes removal easier for the perfect presentation.
  
• Food Processor: To crush cookies for the crust and blend the strawberry cheesecake swirl.
  
• Mixing Bowls: If using a hand mixer.
  
• Hand or Stand Mixer: For mixing the cheesecake filling.
  
• Measuring Cups and Spoons: Accuracy matters for perfect results!
  
• Roasting Pan: For the water bath.
  
• Lint-Free Towel: Keeps the springform from sliding around in the roasting pan.
  
• Aluminum Foil or Oven-Safe Baking Bag: Seal the springform pan to protect the cake from the water bath.
  
• Instant-Read Thermometer: The most accurate way to know if your cheesecake is done!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cheesecake Recipes

Chocolate Swirl Cheesecake

Best Crock Pot Creamy Cheesecake Recipe + Video

Dreamy Peanut Butter Cheesecake (No Bake Recipe)

No Bake Reese’s Peanut Butter Cheesecake Recipe

Print

Strawberry Swirl Cheesecake

My Strawberry Swirl Cheesecake combines rich, silky filling with bright, berry flavor for one stunning (and crack-free!) baked dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 6 hours hours

Total Time 7 hours hours 50 minutes minutes

Servings 8 -12

Calories 423cal

Author Donna Elick

Ingredients

Crust

• 3 cups vanilla wafers whole, crushed into fine crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons salted butter melted

Cheesecake Filling

• 3 8-ounce packages cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup plain Greek yogurt room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 4 large eggs room temperature

Strawberry Swirl

• 1 21 ounces can strawberry pie filling
• 2 tablespoons lemon juice

Instructions

• Preheat the Oven & Prepare the Pan: Preheat the oven to 325°F. Assemble a 9-inch springform pan by locking the base securely. Wrap the outside bottom and sides of the pan in aluminum foil or place it inside an oven-safe baking bag to protect it from water during baking.
• Make the Crust: Add 3 cups vanilla wafers and 2 tablespoons granulated sugar to a food processor and pulse until the mixture becomes fine crumbs, about 1–2 minutes. Add 6 tablespoons salted butter and pulse again until the mixture looks like wet sand and holds together when pressed.
• Press & Bake the Crust: Press the crust mixture firmly and evenly into the bottom of the springform pan using the bottom of a measuring cup or glass to create a compact, flat base. Bake the crust for 12–15 minutes or until lightly golden. Remove from the oven and cool while preparing the filling.
• Make the Cheesecake Filling: In a large mixing bowl, beat 3 8-ounce packages cream cheese, room temperature and 1 cup granulated sugar on medium-high speed for about 2 minutes until the mixture is smooth and fluffy. Reduce the mixer speed to low and mix in 1/2 cup plain Greek yogurt and 1 tablespoon pure vanilla extract just until smooth. Add 4 large eggs one at a time, mixing on low after each addition only until incorporated, and scrape down the sides and bottom of the bowl as needed to keep the batter silky and even.
• Prepare the Strawberry Swirl: Add 1 21 ounces can strawberry pie filling and 2 tablespoons lemon juice to a blender or food processor and blend for about 2 minutes until smooth and pourable.
• Assemble the Cheesecake: Pour half of the cheesecake filling into the cooled crust and tap the pan lightly on the counter to release air bubbles. Spoon five dollops (about 1–2 tablespoons each) of strawberry mixture across the surface. Pour the remaining filling over the top, tap again to settle the batter, and add five more dollops of strawberry mixture. Swirl through the top layer gently using a toothpick, chopstick, or butter knife to create your desired design.
• Prepare the Water Bath: Place a lint-free towel in the bottom of a large roasting pan and set the springform pan on top of it. Carefully pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. The towel keeps the cheesecake stable and helps it bake evenly.
• Bake the Cheesecake: Bake the cheesecake for 90–100 minutes, or until the center registers 150°F on an instant-read thermometer. The center should wobble slightly while the edges appear set. If the top begins to brown too much, tent loosely with foil halfway through baking.
• Cool in Stages: Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. Remove it from the water bath and let it cool on the counter for another hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight before slicing.
• Serve: Once fully chilled, release the springform ring, slice cleanly, and serve with the remaining strawberry sauce, if desired.

Notes

Make-Ahead: This cheesecake must chill at least 4 hours, but overnight is even better. It’s a perfect make-ahead dessert for holidays, birthdays, and Valentine’s Day.

Storage: Store covered in the refrigerator for 3–4 days. Leftover strawberry sauce can be refrigerated for 1 week.

Freezing: Freeze whole or sliced cheesecake (without sauce) for up to 3 months. Thaw in the refrigerator before serving.
Ingredient Flexibility:

Vanilla wafers: Graham crackers or shortbread cookies work too.

Greek yogurt: Sour cream is an excellent substitute.

Pie filling: You can use homemade strawberry filling. Just puree it smooth.

Nutrition

Serving: 1 | Calories: 423cal | Carbohydrates: 59g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 272mg | Sugar: 42g | Fiber: 1g | Calcium: 32mg | Iron: 0.4mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Swirl Cheesecake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS KAHLUA AND VODKA COCKTAIL

• A creamy, delicious three-ingredient cocktail made in minutes.
  
• Vodka, coffee liqueur, and vanilla creamer create the perfect balance.
  
• Works beautifully with heavy cream or fun seasonal creamers.
  
• Smooth, sweet, cozy, and Chad-approved.
  
• Ideal for holidays, date nights, or anytime you want a dessert-in-a-glass vibe.

White Russian Drink Recipe

This cocktail always reminds me of Chad’s entire White Russian era. He made these constantly and loved changing the creamer flavor with the seasons.

Honestly, he’s the cocktail genius in our house. Every drink on our site comes straight from Chad’s Bar. I just get to enjoy the delicious results like this classic B52 shot!

And me? I love a Kahlua White Russian because it’s the easiest cocktail on the planet. Three ingredients. One glass. Pure bliss.

It tastes like dessert and nightcap had a baby, and I am absolutely here for it!!

If you love Kahlúa, you won’t want to miss our B52 Shot recipe. It builds on the same coffee liqueur base with Irish cream and Grand Marnier for a stunning layered drink!

INGREDIENT NOTES

• Vodka: Use your favorite brand. Mid-range is perfect. No need for top shelf.
  
• Coffee Liqueur: Kahlúa is the classic choice, but any coffee liqueur works.
  
• French Vanilla Creamer: Sweet, creamy, and nostalgic. Heavy cream is the best swap for a traditional flavor. We prefer International Delight.
  
• Seasonal Creamers: Chad-approved flavors include pumpkin spice, sugar cookie, peppermint mocha, and sweet cream.
  
• Ice: Use large cubes, if possible, so the drink chills without diluting quickly.

VARIATIONS

• Bailey’s White Russian: The booziest version of this drink! Add Bailey’s Irish Cream to Kahlua and vodka in place of the coffee creamer.
  
• Cinnamon Roll Twist: Sprinkle cinnamon on top or use cinnamon creamer.
  
• Pumpkin Spice White Russian: Swap vanilla creamer for pumpkin spice.
  
• Mocha Version: Add a splash of chocolate syrup with the other White Russian drink ingredients.
  
• Sugar Cookie White Russian: Use holiday sugar cookie creamer.
  
• Frozen Version: Blend all ingredients with ice for a boozy milkshake.
  
• Rumchata White Russian: Try out this variation for a spicy cinnamon taste! Rumchata takes the place of Kahlua and makes the drink much sweeter.
  
• Salted Caramel Sweetness: Add ¼ ounce of caramel syrup or use caramel creamer.
  
• Lighter Version: For a thinner, less sweet cocktail, swap out the coffee creamer with plain milk. Great for those seeking a low-sugar recipe for a White Russian.

SERVING SUGGESTIONS

• Add a Fun Rim: Dip the top of the glass in a little bit of creamer, then coat in crushed candy canes or cocoa krispie cereal.
  
• Salty-Sweet Snacking: Munch on chocolate-covered pretzels or spiced pecans as you sip.
  
• Dessert Options: This cocktail pairs well with chocolate desserts like brownies, mousse, or my triple layer cake.
  
• Garnish Station: Let guests add a cinnamon stick, peppermint candies, a pirouette cookie, or chocolate-covered coffee beans.

KAHLUA WHITE RUSSIAN FAQ

White Russians are all about balance: the strong warmth of vodka, the deep coffee sweetness of Kahlúa, and the silky cream that ties everything together.

After experimenting with dozens of ratios over the years (especially when Chad was on his seasonal-creamer kick), he discovered the perfect combination: 2 ounces vodka + 1 ¼ ounces coffee liqueur + 1 ¼ ounces creamer.

This is hands-down the best White Russian drink recipe… smooth, bold, and creamy without being heavy.

TOOLS NEEDED

• Rocks Glass: For mixing and serving. No shaker needed.
  
• Spoon for Stirring: A slender bar spoon won’t get trapped in the ice cubes.
  
• Jigger or Small Measuring Cup: Accuracy means better balance and flavor.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Drink Recipes

Print

Best White Russian Recipe

Our White Russian Drink Recipe creates a creamy, rich, and decadent cocktail. Make this classic drink that’s easy to stir, serve, and sip.

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 253cal

Author Donna Elick

Equipment

• glass
• cocktail stirrer

Ingredients

• 2 ounces vodka
• 1 1/4 ounces coffee liqueur such as Kahlúa
• 1 1/4 ounces French vanilla coffee creamer or heavy cream
• Ice for serving

Instructions

• Fill the Glass: Fill a lowball or rocks glass with ice cubes. A full glass gives the drink the perfect chill and helps it stay creamy without getting watered down too quickly.
• Add the Spirits: Pour 2 ounces vodka and 1 1/4 ounces coffee liqueur over the ice. Stir gently to combine the flavors.
• Finish with Cream: Slowly pour 1 1/4 ounces French vanilla coffee creamer (or heavy cream) over the top. It will swirl beautifully into the liqueur mixture.
• Serve: Give it one more gentle stir if you like a fully blended drink, or leave the layers for a dramatic presentation. Enjoy immediately.

Video

Notes

Cream Options: Heavy cream makes the richest, most classic version. Coffee creamer gives a sweeter twist, especially seasonal flavors like pumpkin spice, sugar cookie, or peppermint mocha.

Strength Adjustment: For a stronger cocktail, increase vodka to 2 1/2 ounces. For a sweeter cocktail, increase creamer to 1 1/2 ounces.

Glassware: A rocks glass or old-fashioned glass is traditional.

Make-Ahead: White Russians are best mixed right before serving. You can pre-measure ingredients into small jars for parties.

Nutrition

Serving: 1 | Calories: 253cal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 17g | Iron: 1mg

Originally published November 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post White Russian Drink Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS WHITE CHOCOLATE TRUFFLE RECIPE

• Holiday Perfect: Coconut, peppermint, or sprinkles turn these into little snowballs.
  
• Sweet & Creamy: White chocolate lovers will swoon over their melt-in-your-mouth texture.
  
• Beautifully Versatile: Dress each white chocolate truffle up for gifting or keep them simple for snacking.
  
• Easy Yet Elegant: Just 2 ingredients plus toppings = impressive dessert.
  
• Teaching Recipe: Perfect for showing how cocoa butter behaves differently than dark chocolate.

White Chocolate Truffles

I’ll admit it: I’m the white chocolate lover in this house. While Chad and Munchkin lean toward the bold milk and dark chocolates, I’ll take the creamy, sweet side every time. 

Crockpot candy, Oreo fudge, in chewy cookies, or drizzled over popcorn… there’s no shortage of ways I’ll find to make use of the buttery sweetness! 

But there’s just something about rolling these little snowballs of white chocolate and coating them in peppermint or coconut that makes me feel like I’ve bottled the holidays into one bite. 

It’s such a simple recipe to make, and it’s easy to scale for sharing or gifts. Not without tucking away a few first 😉 These are the truffles I hide in the fridge and sneak one by one when no one’s looking!

INGREDIENT NOTES

• White Chocolate: Brand really matters here! Always use a high-quality bar (I prefer Ghirardelli) over baking chips. White chocolate chips have stabilizers that prevent smooth melting.
  
• Heavy Cream: Don’t try to substitute milk or even half & half. You need the fat to create a stable emulsion.
  
• Toppings: White chocolate truffles pair beautifully with peppermint, coconut, or even a drizzle of dark chocolate for contrast.

VARIATIONS

Festive Peppermint: Roll in crushed peppermint candies for a holiday party favorite.

Snowball Truffles: Coat in shredded coconut.

Pistachio Crunch: Roll in finely chopped pistachios for a nutty crunch and a pop of color.

Flavor Boost: Sneak a little extract (vanilla, orange, maple) or a teaspoon of rum into the cream

Almond Joy Twist: Add a whole almond in the center before rolling, then coat with coconut.

Two-Tone: Dip or drizzle white truffles in dark chocolate for a striking contrast.

Fruity Flair: Grind up freeze-dried raspberries, then roll the truffles in the powder.

SERVING SUGGESTIONS

• Fresh Fruit: Tart berries or bright citrus cut through the richness of white chocolate.
  
• Hot Beverage: Sip on a warm mug of hot chocolate or spiced apple cider.
  
• Boozy Eggnog: Whip up a batch of homemade coquito, a spiced Puerto Rican eggnog with rum!
  
• Wine Pairing: Sparkling and dessert wines are light enough to go with the sweet white chocolate.
  

WHITE CHOCOLATE TRUFFLE FAQ

White chocolate truffles are the most challenging of all truffles… and the most rewarding when you get them right! Unlike dark and milk chocolate, white chocolate doesn’t contain cocoa solids, only cocoa butter, sugar, and milk. That means:

• Higher Fat, Lower Structure: White chocolate has a higher fat content and melts softer, so it needs a higher ratio of chocolate to cream (1:3). This ensures the ganache firms up enough to roll.
  
• Gentle Heat Matters: White chocolate scorches more easily than dark, so the cream should only simmer, never boil.
  
• Crystallization: The long chill time lets cocoa butter crystals stabilize, creating a firm but creamy bite.
  
• Flavor Balance: Since white chocolate is naturally very sweet, toppings like peppermint or nuts add balance and texture.
  

This is exactly why I love teaching this recipe for white chocolate truffles.

Students can see how chocolate ratios change based on cocoa content and learn how chemistry controls the texture of their finished truffle. It’s food science you can eat!

TOOLS NEEDED 

• Cutting Board and Sharp Knife: Finely chopped chocolate melts smoother and faster.
  
• Heat-Safe Bowl: Add the chocolate here and pour the cream over the top to melt.
  
• Small Saucepan: For heating the cream.
  
• Spatula: To mix the chocolate and cream into a smooth mixture.
  
• Small Cookie Scoop: Easy, mess-free, and guarantees each white chocolate truffle is the same size.
  
• Parchment-Lined Baking Sheet: For the truffles to help them set.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Truffle Recipes

Chocolate Truffles Recipe

Easy Oreo Truffles (Chocolate Oreo Balls Recipe)

Golden Oreo Truffles

4-Ingredient Chocolate Truffle Dessert Dip

Print

White Chocolate Truffles

White Chocolate Truffles are buttery sweet with a festive, snowy look that combines elegance with an extra sweet treat!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 18 truffles

Calories 123cal

Author Donna Elick

Ingredients

• 12 ounces high-quality white chocolate bar I like Ghirardelli; chop finely
• 4 ounces heavy whipping cream

Toppings of choice:

• Crushed peppermint candies
• Finely chopped nuts
• Sweetened shredded coconut
• Melted chocolate for dipping and drizzling
• Sprinkles or sanding sugar holiday ready!

Instructions

• Chop the Chocolate: Finely chop 12 ounces high-quality white chocolate bar into very small pieces and place in a heat-safe bowl. White chocolate is softer than dark or milk, so uniform pieces help it melt evenly.
• Heat the Cream: In a small saucepan, warm 4 ounces heavy whipping cream over medium heat until it reaches a gentle simmer — tiny bubbles around the edges but no boiling.
• Make the Ganache: Immediately pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes, then stir slowly with a spatula until the mixture is smooth and glossy. If bits of chocolate remain, place the bowl over a saucepan of gently simmering water (double-boiler style) and stir until fully melted.
• Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for 2 1/2 to 3 hours, or until firm enough to scoop. White chocolate ganache stays softer, so give it plenty of chill time.
• Scoop the Truffles: Use a small cookie scoop or spoon to portion out tablespoon-sized mounds onto a parchment-lined baking sheet. Chill again for 20 minutes to firm.
• Roll into Balls: With clean, cool hands, roll each mound into a smooth ball. If they soften, return them to the fridge briefly before finishing.
• Decorate: Roll in shredded coconut, crushed peppermint, sprinkles, or dip in melted chocolate for a crisp shell. Let set before serving.
• Serve or Store: Store as directed below and enjoy chilled for best texture.

Notes

Make-Ahead Tips: These can be made 2–3 days ahead. Keep chilled and decorate just before serving for the prettiest finish.

Storage: Store in an airtight container in the refrigerator for up to 2 weeks. White chocolate is softer than dark or milk, so keep truffles chilled until serving.

Freezing: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. Store for up to 2 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1 | Calories: 123cal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 19mg | Sugar: 11g | Fiber: 0.04g | Calcium: 42mg | Iron: 0.1mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post White Chocolate Truffles appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS LOBSTER RAVIOLI RECIPE

• Elegant but Approachable: Restaurant quality, made at home
  
• Incredible Texture: Buttery lobster filling wrapped in silky, homemade pasta
  
• Balanced Flavor: Velvety ricotta complements the richness
  
• Sauce Included: A tomato cream sauce that clings perfectly to every bite
  
• Freezer-Friendly: Easy to prep ahead for special occasions

Lobster Ravioli

I mean… lobster inside of ravioli?? Be still, my heart. 

This lobster ravioli recipe is pure luxury, wrapped up in the coziest comfort food package.

I’ve always said that pasta is love on a plate, but fold it around buttery lobster and creamy ricotta, and you’ve got fireworks. 

Don’t let the homemade pasta scare you… it’s way easier than you think, and rolling out those sheets feels almost therapeutic. 

The best part? You can make homemade lobster ravioli ahead and stash them in the freezer, which means you’re basically stocking your own five-star restaurant at home. 

And honey, that’s the kind of self-care I can get behind!!

Love this lobster recipe? Make my easy Air Fryer Lobster Tails next!

INGREDIENT NOTES 

• Flour: Use all-purpose flour for this ravioli lobster recipe. Bread flour can work in a pinch, but the dough will be a little chewier.
  
• Eggs: Large eggs are standard. If yours are smaller, add an extra yolk to keep the dough rich and pliable.
  
• Langostino Tails: Trader Joe’s sells frozen langostino tails that work beautifully once thawed and patted dry. You can also substitute lobster tail meat or even lump crab.
  
• Ricotta Cheese: Whole milk ricotta is best for a creamy filling. Avoid part-skim, which can be grainy and dry.
  
  A 15-ounce tub gives you plenty for this lobster ravioli recipe, or you can make that yourself too!
  
• Parmesan Cheese: Buy a wedge and grate it yourself for the best flavor. Pre-grated works, but avoid the powdery canned kind.
  
• Garlic: Two medium cloves equal about 1 teaspoon minced. Jarred garlic or garlic paste can be used in a pinch.
  
• Marinara Sauce: Store-bought keeps things simple, but homemade marinara is always a win.

VARIATIONS 

• Shrimp Ravioli: Use chopped shrimp instead of langostino.
  
• Crab Ravioli: Swap lobster for lump crab meat.
  
• Spinach & Lobster: Stir sautéed spinach into the lobster ravioli filling.
  
• Herb Butter Sauce: Replace the tomato cream sauce with a white wine and garlic butter sauce.
  
• Spicy Kick: Add red pepper flakes to the sauce or filling.
  
• Nutty Crunch: Sprinkle toasted pine nuts on top before serving.
  
• Truffle Ravioli: Add a drizzle of truffle oil to the filling for special occasions.

SERVING SUGGESTIONS 

• Green Veggies: Pair with roasted asparagus, pan-fried brussel sprouts, or steamed broccoli for a crisp, fresh contrast to the creamy ravioli.
  
• Salad: A simple arugula salad with lemon vinaigrette or a Caprese salad with juicy tomatoes, mozzarella, and basil adds brightness and cuts through the richness.
  
• Bread: Garlic bread, focaccia, or a warm baguette is perfect for soaking up every drop of sauce.
  
• More Sides: Try serving lobster ravioli and cream sauce alongside our Italian green beans or sheet pan bruschetta for a complete Italian-inspired dinner.
  

RAVIOLI LOBSTER FAQ 

Here’s the magic behind homemade lobster ravioli: pasta dough becomes elastic thanks to gluten development, which holds in the creamy filling without tearing. 

The lobster’s sweetness is heightened when paired with salty parmesan, while ricotta balances everything with a smooth, mild texture. 

And let’s not forget the sauce… a splash of cream in marinara creates an emulsion that clings to every bite. 

That’s why I insist on transferring the ravioli straight from the boiling water into the sauce: the starchy water helps the two marry beautifully.

Little tweaks like these are what turn a good dish into a spectacular one!

TOOLS NEEDED

• Mixing Bowl, Spoon, and Fork: For making and starting the dough.
  
• Plastic Wrap: Keeps the dough covered while it rests.
  
• Pasta Crank or Stand Mixer with Pasta Attachment: Rolls sheets thin and even.
  
• Large Pot with Salted Water: Gives ravioli plenty of space to cook.
  
• Slotted Spoon or Spider Strainer: Gently lifts ravioli without tearing.
  
• Large Skillet: Warms the sauce and tosses everything together.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Lobster Recipes

Lobster Mac and Cheese + Video (35 Minute Recipe)

Smoked Lobster Tail

Red Lobster Shrimp Scampi (30-Minute Recipe Copycat)

Easy Air Fryer Lobster Tails Recipe

Print

Lobster Ravioli

Make luxurious, buttery Lobster Ravioli with homemade pasta dough and simple, fresh ingredients, plus a silky tomato cream sauce for serving!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Rest Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 4 -6 makes about 24 ravioli

Calories 545cal

Author Donna Elick

Ingredients

For the Pasta:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon extra virgin olive oil

For the Filling:

• 1 (8-ounce) package cooked langostino tails, thawed and patted dry
• 1 cup whole milk ricotta cheese
• 2 ounces parmesan cheese grated (about 1/3 cup)
• 2 tablespoons chopped fresh basil
• 2 cloves garlic minced (1 teaspoon)
• 1 teaspoon kosher salt

For the Sauce:

• 1 (16-ounce) jar marinara sauce
• 1/3 cup heavy cream
• Optional garnish: fresh basil extra parmesan, or additional langostino pieces

Instructions

• Make the Dough: In a large bowl or directly on your work surface, mound the 2 cups all-purpose flour and create a well in the center. Add the 3 large eggs and 1 tablespoon extra virgin olive oil into the well. Use a fork to pierce the yolks and slowly whisk them together, pulling in flour from the sides a little at a time. Keep mixing until the dough looks shaggy — rough, scrappy, and uneven with streaks of flour still visible. It will feel sticky in spots and dry in others. That’s your cue to start kneading.
• Knead the Dough: Transfer the dough onto a lightly floured surface and knead by hand for about 8 minutes, or until it becomes smooth and elastic. It should bounce back slightly when pressed with your finger. If using a stand mixer with a dough hook, knead on medium speed for about 3 minutes. Wrap the dough tightly in plastic wrap and let it rest on the counter for 20 minutes. Resting relaxes the gluten, making the dough easier to roll out.
• Make the Filling: While the dough rests, combine the chopped and patted dry 1 (8-ounce) package cooked langostino tails, thawed and patted dry, 1 cup whole milk ricotta cheese, 2 ounces parmesan cheese, 2 tablespoons chopped fresh basil, 2 cloves garlic, and 1 teaspoon kosher salt in a medium bowl. Stir until everything is evenly mixed. Cover and refrigerate until ready to use. The filling should look creamy and hold together when scooped with a spoon.
• Roll the Pasta Dough: Cut the rested dough in half. On a lightly floured surface, roll one half through a pasta crank (or stand mixer attachment), starting on the widest setting. Run it through 2–3 times, then fold into thirds to even out the sheet’s width and roll again. Continue narrowing the setting one step at a time until the pasta is about 1/16-inch thick (thin enough that you can faintly see your hand through it). Keep sheets floured or layered with parchment paper so they don’t stick.
• Fill and Seal the Ravioli: Lay one pasta sheet on your work surface. Place about ½ tablespoon of filling every 1–2 inches along the sheet. Gently lay another pasta sheet over the top. Use your fingers to press around each mound of filling, sealing out any air bubbles. Cut into squares using a ravioli wheel, knife, or press. If cutting by hand, seal the edges with the tines of a fork. The ravioli should feel firmly sealed with no gaps. Re-roll scraps if needed.
• Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 2–3 minutes, or until they float to the top and the pasta looks tender but not mushy. Taste one to be sure — it should be al dente. Use a slotted spoon or spider to transfer the ravioli directly into the sauce.
• Make the Sauce: While the ravioli cooks, warm the 1 (16-ounce) jar marinara sauce and 1/3 cup heavy cream in a large skillet over medium heat until hot and slightly thickened, about 3–4 minutes. Stir occasionally so it doesn’t scorch.
• Finish and Serve: Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Garnish with fresh basil or extra lobster meat, if desired. Serve warm.

Notes

Make-Ahead Tips: Ravioli can be assembled and refrigerated for up to 24 hours before cooking. Keep them on a parchment-lined tray, lightly dusted with flour, and cover with plastic wrap. The filling and sauce can be prepared a day in advance and stored separately.

Freezing: Freeze uncooked ravioli by placing them on a parchment-lined sheet pan until firm, then transfer to a freezer bag for up to 3 months. Freeze sauce separately in cubes or small containers. Cook ravioli directly from frozen, adding 1 extra minute to the boiling time.

Reheating: Leftover cooked ravioli should be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or marinara. Avoid microwaving large portions, as the filling may burst.

Nutrition

Serving: 1 | Calories: 545cal | Carbohydrates: 51g | Protein: 24g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 203mg | Sodium: 922mg | Sugar: 1g | Fiber: 2g | Calcium: 345mg | Iron: 4mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lobster Ravioli appeared first on The Slow Roasted Italian.

This fudgy chocolate cake will have every Nutella fan screaming for more. It’s literally my go-to chocolate cake recipe that never lets me down.

It’s a great option when my sweet tooth needs something fast and delicious. Chocolate lovers will agree! 

It’s a delicious cake paired with Nutella swirls that just might make it your favorite chocolate cake recipe. 

This is one of those Nutella recipes that you’ll never forget! The recipe card shows all the simple steps to make this easy cake recipe, loaded with chocolate flavor. 

You’re about to see why everyone in my house goes crazy over this Nutella chocolate cake recipe. It’s literally one of our favorite things to make when our sweet tooth is kicking! 

Nutella Cake

Nutella is a sweet chocolate hazelnut spread that can be enjoyed in so many ways: on toast or waffles, in desserts, or even with a spoon! 

My recipe for Nutella cake makes perfect individual cakes that are moist and bursting with chocolatey, nutty flavor.

This cake recipe is so easy to make –  you’ll only need 5 minutes of prep time, and the whole dessert will be ready to serve in just 30 minutes! 

And you’ll love that this cake has no added sugar and isn’t overly sweet. Nutella will add all the sweetness that you need.

For another delicious recipe with Nutella, try my Nutella Rice Krispies Treats. Or, if you want another mini cake recipe, try these Peppermint Crunch Mini Cheesecakes next.

How to Make Nutella Cake: Step-by-Step Instructions

This recipe is easy as can be and only requires 4 ingredients. 

It’s the perfect dessert to make on a busy weeknight, or to throw together for a party if you don’t have a ton of time on hand.

1. Mix Ingredients. Mix the Nutella, milk, flour, and baking powder together until smooth and fully combined.
   
2. Divide Into Ramekins. Make sure that each ramekin has the same amount of batter so that each cake cooks evenly. You’ll want to add about 5 tablespoons of batter to each. 
   
3. Bake to Desired Consistency. Bake for 20-25 minutes. 
   
   You’ll get softer, gooier cakes if you bake closer to 20 minutes, and slightly firmer cakes if you bake closer to 25 minutes. 
   
   But keep in mind that the center of your dessert will remain slightly gooey either way. 
   
4. These soft set cakes will rise and fall as they bake, but should have a final consistency that’s somewhere between pudding and a regular cake.
   
5. Add Optional Toppings. They are not only fun and delicious but also make your presentation even more beautiful! 
   
   I love this Nutella cake with a scoop of vanilla ice cream. 
   
   You could also add chocolate ganache, crushed-up Ferrero Rocher candies for a fancy twist, and even the rest of the Nutella in the container for more hazelnut flavor. 
   
   And if you’re a fan of a frosted cake, add a little bit of frosting to the top of this moist cake! All options are good! 

Chocolate Hazelnut Cake Ingredient Notes

• Nutella – This chocolate hazelnut spread is made from sugar, hazelnuts, cocoa, milk powder, and soy lecithin.
  
• Milk – Whole milk is best for this recipe because of how rich and creamy it is.
  
• Flour – Use all-purpose flour to make your cake batter. 
  
• Baking Powder – This ingredient is essential to ensure that your cakes turn out light and fluffy instead of dense.

Tips and Tricks for Mini Cakes 

• Preheat Your Oven. Preheating to 350°F before you prep your ingredients will save you a few minutes. Your prep time will be fast, so be ready to pop the cakes into the oven.
  
• Eliminate Clumps. You can use a fine mesh sieve to eliminate any clumps as you combine the flour into your batter. This will give you soft batter and cakes that turn out with a nice smooth texture.
  
• Enjoy With Toppings. These cakes are easy to personalize to your own liking, so feel free to add your favorite toppings! Try some powdered sugar, fresh fruit, whipped cream, or caramel sauce.

Kitchen Tools You Will Need

• Large Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Ramekins – These are perfect for baking mini cakes.
• Baking Sheet – Spread your ramekins out over a baking sheet so that you can easily pop them in and out of the oven.

Nutella Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cake Recipes

Print

Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe)

Nutella Cake is a chocolate lover’s dream. Chocolate hazelnut cake will taste amazing with your favorite toppings and is so easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 668cal

Author Donna Elick

Ingredients

• 1 1/3 cups Nutella or other chocolate-hazelnut spread
• 1 cup flour
• 1/2 cup milk
• 1 teaspoon baking powder

Instructions

• Preheat the oven to 350°F. and place 4 ungreased 8-ounce ramekins on a baking sheet.
• Add all ingredients to a large mixing bowl. Using an electric hand mixer on high speed, mix ingredients to combine.
• Evenly distribute the batter into the ramekins, about 5 tablespoons (½ cup plus 1 tablespoon) per ramekin.
• Place the pan of mini cakes in the oven and bake for 20 to 25 minutes. The cakes will rise up and then fall, and the center will remain slightly gooey – this is expected.
• Top with powdered sugar, whipped cream, ice cream, or fruit if desired.

Notes

I used 8-ounce ramekins, but if you have larger or smaller ramekins you will need to adjust the baking time. I wouldn’t use smaller ramekins, or if you do, you’ll need to reduce the amount of batter.

Feel free to top these cakes with your favorite topping! You can use ice cream, fruit, whipped cream, chocolate syrup, or leave it as is.

These are a soft set cake-like consistency- a cross between pudding and regular cake.

This isn’t an overly sweet cake because there is no added sugar – the sweetness comes from the Nutella!

Nutrition

Serving: 1 | Calories: 668cal | Carbohydrates: 88g | Protein: 10g | Fat: 31g | Saturated Fat: 29g | Cholesterol: 2mg | Sodium: 161mg | Sugar: 56g | Fiber: 6g | Calcium: 207mg | Iron: 6mg

Originally published December 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe) appeared first on The Slow Roasted Italian.