WHY YOU’LL LOVE ICE CREAM WITH BIRTHDAY CAKE

• Tastes like classic cake batter ice cream from the shop
  
• No ice cream maker needed
  
• Loaded with real cake pieces and sprinkles
  
• Creamy, fluffy texture that scoops beautifully
  
• Perfect for birthdays… or just because

Birthday Cake Ice Cream

I’m a huge fan of cake batter ice cream. It’s always the one I go for at ice cream shops.

There’s just something about that sweet, vanilla cake flavor that gets me every time.

So this version? It hits that same note.

You get that soft, creamy base, the real cake pieces mixed in, and just enough sprinkles to make it feel like an actual treat… not just vanilla ice cream pretending to be something else.

And the fact that you can make ice cream with birthday cake and sprinkles at home, whenever the craving hits, without any special equipment? That’s a good situation to be in.

INGREDIENT NOTES

• Heavy Whipping Cream: Needs to be cold for proper whipping and structure. Back of the fridge is best.
  
• Sweetened Condensed Milk: The kind from a can! It sweetens the base and keeps the texture smooth and scoopable.
  
• Dry Cake Mix: This is where that cake batter flavor comes from, so use a good quality mix. I usually grab vanilla or white cake mix, but a yellow cake mix will work too.
  
• Vanilla Extract: Enhances the overall flavor and rounds everything out.
  
• Vanilla Cupcakes: Soft cake works best so it blends into the ice cream base nicely. You can use store-bought or homemade cupcakes (without the frosting).
  
• Sprinkles: Adds color, texture, and that classic birthday cake feel. Keep it simple with rainbow jimmies or grab a fancy blend!

VARIATIONS

Chocolate Chip Version: Add mini chocolate chips for extra texture.

Funfetti Style: Use funfetti cake mix (and cupcakes!) for even more color.

Cookie Dough Add-In: Fold small pieces of edible cookie dough into ice cream with the birthday cake.

Strawberry Cake Version: Use strawberry cake mix for a fruity twist.

Cupcake Swap: Replace vanilla cupcakes with chopped up Twinkies.

Extra Sprinkles: Add more on top or mix throughout the base for more crunch.

Lighter Version: Use whipped topping (Cool Whip) instead of whipping heavy cream for a softer texture.

SERVING SUGGESTIONS

• Top birthday cake ice cream with whipped cream and a cherry for a classic finish.
  
• Drizzle with hot fudge, Magic Shell, or caramel sauce for an extra indulgent treat. 
  
• Scoop into bowls or cones with extra sprinkles on top.
  
• Add to a birthday dessert table with a homemade Costco sheet cake or dirt pudding cheesecake bars.
  
• Pair with our Strawberry Shortcake Ice Cream for an indulgent dessert spread.

BIRTHDAY CAKE FLAVORED ICE CREAM FAQ

No-churn ice cream is all about air and balance, and this birthday cake flavored ice cream fits the bill perfectly.

Whipping the cream properly gives you that light, scoopable texture, and folding it gently keeps it from collapsing.

The cake mix does more than add flavor… it thickens the base slightly, which helps everything feel more like real ice cream instead of frozen whipped cream.

And using soft cake pieces is key. Dry cake turns chewy once frozen, and that’s not what you want here.

TOOLS NEEDED

• Large Mixing Bowl: For whipping the cream.
  
• Electric Mixer: Helps achieve stiff peaks quickly.
  
• Spatula: For folding everything together gently.
  
• Loaf Pan or Freezer Container: For freezing the birthday cake icecream.
  
• Plastic Wrap or Lid: To prevent ice crystals.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Red White and Blue Ice Cream (No Churn Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Strawberry Shortcake Ice Cream (No-Churn Recipe)

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Print

Birthday Cake Ice Cream

Birthday Cake Ice Cream combines all of the flavors and textures you love about birthday cake (including the sprinkles)… no machine needed!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

freezer time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 660cal

Author Donna Elick

Equipment

• large mixing bowl
• 9×5 loaf pan

Ingredients

• 2 cups heavy whipping cream
• 1 14 ounce can sweetened condensed milk
• 1/2 cup dry vanilla or white cake mix
• 1 teaspoon pure vanilla extract
• 4 to 5 vanilla cupcakes, crumbled (about 2 cups)
• 1/4 cup sprinkles plus extra for topping

Instructions

• WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer until stiff peaks form, about 3 to 4 minutes.
• MAKE BASE: In a separate bowl, combine 1 14 ounce can sweetened condensed milk, 1/2 cup dry vanilla or white cake mix, and 1 teaspoon pure vanilla extract. Stir until smooth and fully combined.
• FOLD MIXTURE: Gently fold the whipped cream into the condensed milk mixture in batches until fully combined. Do not overmix, the mixture should stay light and fluffy.
• ADD MIX-INS: Fold in 4 to 5 vanilla cupcakes, crumbled and 1/4 cup sprinkles until evenly distributed.
• TRANSFER: Spoon the mixture into a loaf pan or freezer-safe container and smooth the top.
• TOP: Sprinkle additional sprinkles over the top.
• FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until fully frozen.
• SERVE: Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use cold heavy cream for the best volume and structure when whipping.

Nutrition

Serving: 1 | Calories: 660cal | Carbohydrates: 71g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 284mg | Sugar: 60g | Fiber: 0.4g | Calcium: 304mg | Iron: 1mg

Originally published July 2024, updated and republished May 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 Birthday Cake Ice Cream appeared first on The Slow Roasted Italian.

Strawberry Recipes

The best part of summer might be the endless supply of juicy, sweet berries!

We’ve rounded up a total of 53 recipes with strawberries for any occasion: a few savory, a whole lot of sweet, and everything from breakfast to dessert… and maybe a few poolside sips as well.

No matter the dish (or drink), strawberry flavor is front and center. Just as it should be.

And all of them are pretty easy to make. The hardest part is choosing which recipe to make first!

Fresh Strawberry Recipes

These are all about balance, letting the natural berry sweetness shine while playing with other flavors. Any one of these recipes would be great for a weekend brunch or afternoon snacking.

• Best Ever Panzanella Salad Recipe with Strawberries
  Crunchy cucumber and croutons, creamy mozzarella, savory onion and tomato, and sweet berries all in a light vinegar dressing. The perfect summer salad!

• French Toast Rollups (Strawberry Cheesecake)
  Breakfast got dressed up with this one! Fold cheesecake filling and berry pieces into golden slices of French toast and dig in.

• Strawberry Spinach Salad (Homemade Dressing)
  This one’s my go-to summer side for indoor cooking and outdoor grilling. Tender greens, creamy avocado, tangy blue cheese, and candied pecans piled high with strawberries and blueberries.

• Summer Berry Fruit Salad with Easy Dressing
  Triple berry flavor boosted with a tantalizing raspberry dressing. Delicious on its own but even better with chips or crackers… or with a dollop of whipped cream for dessert!

• Very Berry Strawberry Shortcake Pancakes
  One of those recipes with strawberries in every bite! Pile fluffy buttermilk pancakes with fruit and whipped cream, then smother the stack in strawberry pancake syrup and dessert topping.

• Strawberry Pineapple Ambrosia Salad
  A modern take on a vintage favorite. Pineapple and mandarin oranges keep it tangy, marshmallows add fluff, and shredded coconut keeps the texture interesting.

Sauces and Spreads

Homemade anything has the best flavor, and nothing’s ever really too tricky to make. Whether it’s chopping berries for a quick fruit salsa or reducing them down into a thick jam, these recipes really let strawberries take center stage.

• Best Ever Homemade Strawberry Jam Recipe
  This one couldn’t be easier: fruit, sugar, a little orange juice, and a sturdy pot. The natural pectin thickens the jam right up… no extras needed!

• Strawberry Habanero Everything Spread
  The perfect balance of sweet and spicy, this pepper jelly truly goes with everything. Bagels, sandwiches, cream cheese dips, even tacos!

• Homemade Strawberry Pancake Syrup
  Delicious on any breakfast stacks, from pancakes and waffles to French toast, this one’s easy to make with just 3 ingredients.

• Strawberry Mango Salsa
  You’ll often find me shoveling this into my mouth with tortilla chips, but it’s just as tasty on fish tacos or with grilled chicken.

• Mixed Berry Jam Recipe With Pectin
  Looking for crockpot recipes using strawberries? This homemade jam couldn’t get any easier. Cook everything for a few hours, stirring occasionally, then divide it into jars.

• Simple Strawberry Syrup Recipe
  This isn’t like the basic syrup from a bottle… no, this one’s got sweet chunks of real fruit to make any bowl of ice cream even better. Sometimes I even mix it into the ice cream!

• Easy Strawberry Glaze Recipe (Cookie and Cake Icing)
  Adds extra flavor and a pop of color to all your sweet treats. Spread it over cookies and cakes or drizzle it over freshly baked muffins and scones. It’s even good on donuts!

Drink Recipes Using Strawberries

So many strawberry recipes focus on food, but what about something to sip?? Starting with a healthy breakfast and heading straight to after-dinner cocktails, there’s more than one way to make the best of that sweet berry flavor.

• Strawberry Banana Smoothie Recipe
  Our favorite breakfast drink, packed with protein and fresh fruit but still easy to make with just 5 ingredients. Each batch serves two, and it freezes well too.

• Easy Pomegranate Smoothie (Skinny Shake Recipe)
  A great detox breakfast drink that harnesses the antioxidant power of fresh pomegranates. That tart flavor is balanced with sweet strawberries, creating the most gorgeous color to boot!

• Dreamy Creamy Strawberry Milkshake Recipe
  Speckles of fresh berries and fluffy whipped cream are swirled throughout this fantastically creamy concoction. Made in minutes with only 3 ingredients.

• Spiked Strawberry Lemonade Cocktail Recipe
  The perfect summertime sip for an afternoon by the pool. It’s the perfect balance of sweet and tangy, and it goes down extra smooth too.

• Strawberry Shortcake Martini
  Rim your glasses with crushed graham crackers, then shake Cake Vodka, Whipped Vodka, amaretto, and strawberry simple syrup with ice. All the dessert flavor without the baking!

• Easy Frozen Strawberry Daiquiri Cocktail Recipe
  One of the best strawberry recipes for a girl’s night or a backyard barbecue. Sweet, frosty, and easy to sip, made with rum, lime juice, simple syrup, and frozen berries.

• Strawberry Wine and Ice Cream Float
  Forget soda… grab a bottle of strawberry wine for a boozy twist on the summertime treat. Club soda adds bubbles without watering it down, and fresh berries boost the flavor right back up.

• Strawberry Cheesecake Pudding Shots Recipe
  Is it really a party without a round of Jello shots? Take them to the next level with strawberry vodka and a layer of cheesecake pudding on top!

Strawberry Dessert Recipes

Here’s where the fun really begins! Cakes, pies, cheesecakes, cookies… there’s no shortage of treats that would look stunning in a bakery case. But it’s just as simple to craft them at home and add a personal touch yourself.

• Strawberry Shortcake Cake Recipe
  A lighter take on the classic, featuring fresh strawberries and fluffy whipped cream sandwiched between two layers of vanilla shortcake, topped with even more berries. A true showstopper!

• Strawberry Swirl Cheesecake
  Creamy, luscious, and extra sweet, this baked cheesecake is perfect for holidays, celebrations, and special occasions. And anyone can nail it…even beginner bakers.

• Easy Fresh Strawberry Pie Recipe (No Jello)
  Flaky crust and a thick, homemade fruit filling are always a winning combo. Make the most of summer strawberries with this easy pie recipe, and don’t forget the whipped cream on top.

• Strawberry Twinkie Cake Recipe
  Nestle fluffy Twinkies into strawberry cake batter before baking for a fun surprise! Fresh berry frosting ties it all together, bringing nostalgia to something new.

• Strawberry Dump Cake (5 Ingredient Recipe)
  One of the easiest strawberry dessert recipes, especially when you don’t want to overthink it. Spread pie filling in a pan, sprinkle cake mix on top, and drizzle with butter before baking.

• Copycat Olive Garden Cheesecake (with Strawberry Topping)
  Made with a shortbread crust and ricotta-cream cheese filling, this Sicilian-style cheesecake is lighter than others, so you can add plenty of strawberry topping without making it too sweet.

• Southern-Style Strawberry Shortcake
  Juicy, sweet berries and the fluffiest vanilla bean whipped cream nestled between tender, buttermilk biscuits… doesn’t get more classic than that!

• Strawberry Cake Mix Cookies with White Chocolate Chips
  These perfectly pink cookies are soft, chewy, and full of strawberries-and-creme flavor. Get a batch in the oven in minutes, thanks to a simple, box mix shortcut.

• Brownie Cupcakes Recipe with Strawberry Frosting
  Top each fudgy, brownie cupcake with a thick swirl of strawberry frosting, then nestle a chocolate-covered strawberry in the center. Talk about decadence!!

• Strawberry Bread (Ice Cream Bread Recipe)
  Whip up a quick treat with ice cream, flour, and fresh strawberries. It bakes into a moist and tender loaf that’s just as delicious plain as it is with a glaze or icing.

Individual & Single-Serve Treats

These fresh strawberry recipes are perfect for parties and potlucks, when you don’t want the hassle of slicing and serving. They’re the perfect mix-and-mingle bites that are still just as stunning at a place setting.

• Strawberry Cheesecake Bars Recipe
  Take layers of graham cracker crust, cheesecake filling, and berry topping to the next level with a spiced oatmeal crumble. Layer, bake, and slice!

• Fresh Summer Strawberry Trifle
  All the flavor of a fresh strawberry pie, but without the hassle. Layer fresh berries and homemade strawberry syrup with whipped cream and pie crust pieces made from refrigerated dough.

• Strawberry Pretzel Salad Cups
  One of the best strawberry recipes for parties, combining salty pretzel crumbs with fluffy cheesecake filling and sweet berries. Assemble a whole tray of dessert cups in just 20 minutes!

• Strawberry Cheesecake Trifle
  Layer angel food cake and juicy berries into jars with a simple vanilla cheesecake filling. This one comes together quickly with a handful of ingredients and is perfect for sharing.

• Strawberry Shortcake Tiramisu
  Combine two classic desserts into one over-the-top masterpiece. Instead of coffee, dip ladyfingers in orange juice and layer with custard cream and berries.

• Strawberry No-Bake Cheesecake In A Jar
  The perfect make-ahead treat at the end of a long day. Layer crushed shortbread cookies into jars with cheesecake filling, fresh berries, and whipped cream before chilling.

No Bake Recipes with Strawberries

When I need a make-ahead dessert that will still wow, no bake recipes always deliver. It doesn’t hurt that summer is the last time I want to turn on my oven, either!

• Strawberry Icebox Cake
  Another vintage favorite, nestling berries and graham crackers between layers of fluffy whipped cream frosting. It sets as it freezes, so it’s perfect for make-ahead.

• No-Bake Strawberry Cheesecake
  Simple, sweet, satisfying. Whole berries are covered in a Jello glaze, contrasting the tangy cheesecake layer.

• Strawberry Lemonade Cheesecake Salad
  This one is so light and refreshing, and the citrus really sings. All the flavor of a strawberry lemon cheesecake without all the effort.

• Easy Strawberry Popcorn Ball Recipe (Using Jello)
  A colorful treat that’s fun to eat! Combine melted marshmallows with strawberry Jello powder, then mix it with popcorn and sprinkles. Perfect for movie night!

• Strawberry Banana Cheesecake Salad
  Who knew a few ingredients could transform a classic flavor duo into an incredible dessert fruit salad?? Sometimes I even sneak some for breakfast.

• Hawaiian Cheesecake Salad
  Instead of the same old fruit platter, try dessert recipes using strawberries and tropical fruit. Add a creamy cheesecake pudding and watch it disappear!

• Strawberry Cheesecake Salad with Pretzels
  An even creamier take on fluff salad, with crunchy pretzels, fresh berries, and plenty of cheesecake flavor.

Ice Cream and Popsicles

Our favorite way to beat the heat is with something sweet from the freezer. Make a batch of these Frozen Strawberry Dog Treats, and your fur babies can join in on the fun!

• Strawberry Cheesecake Ice Cream (No Churn)
  Make the most luscious cheesecake ice cream, swirled with fresh strawberry sauce and crunchy bits of graham cracker… all without a fancy machine!

• Sublime Strawberry Popsicles
  The easiest of fresh strawberry recipes… just blend, pour, and freeze. The strawberry flavor is so intense, no one ever believes they’re homemade.

• 2 Ingredient Strawberry Ice Cream Recipe
  Enjoy creamy, no churn ice cream speckled with real berries, made with just 2 ingredients. 

• Scrumptious Strawberry Banana Popsicle Recipe
  It’s easy to make real fruit popsicles at home, and a little yogurt gives the creamiest texture!

• Strawberry Shortcake Ice Cream (No-Churn Recipe)
  Rich and creamy, with bits of real cake, Golden Oreos, and fresh berries in every bite.

• Strawberry Kiwi Vitamin C Ice Pops
  One of my favorite strawberry recipes for summer colds, delivering a hefty dose of vitamin C and soothing sore throats in the process!

• 2-Ingredient Strawberry Banana Ice Cream
  This one’s all fruit and naturally dairy-free. Easy to make and just fine when the kids want ice cream for breakfast.
• Strawberry Lime Yogurt Popsicles
  A fantastic flavor combo that’s tart and sweet. Yogurt makes it creamy and adds a little protein too!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published May 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 Strawberry Recipes appeared first on The Slow Roasted Italian.

Summer Desserts

Creamy shakes. Fruity popsicles. No bake cakes and pies paired with no churn ice cream.

There are summer dessert recipes for the air fryer or microwave when you need something quick for yourself, plus plenty of big batch options to share at potlucks and cookouts.

We even have make-ahead desserts and treats that are ready in minutes. There truly is something for everyone here, from simple and sweet to ultra-indulgent.

There are a whopping FIFTY summer dessert ideas to choose from, each one just as delicious as the last. Give a few new ones a try or work your way through them all.

I mean, what better way to enjoy summer vacation, amirite??

EASY SUMMER DESSERTS

These ones are all about satisfying a sudden sweet tooth. Minimal ingredients that deliver big on flavor… and ready to enjoy in no time at all.

• Campfire S’mores Cones
  We have more s’mores recipes than we know what to do with, but this one might be my favorite! Easy enough to make on the grill or in the fire pit at home, and an absolute winner for camping.

• Orange Creamsicle Milkshake Recipe
  Pure nostalgia in a glass. Ours is made with real citrus juice and layered with fresh whipped cream.

• Funfetti Sugar Cookie Dough Dip
  Eggless cookie dough is safe to eat, and even better with sweet dippers. Pop it in the fridge until it’s time to dig in!

• Dole Whip Recipe
  Creamy pineapple soft serve whipped into a cloud-like texture. Just like the ones at Disney’s Magic Kingdom!

• Strawberry Pretzel Salad Cups
  A salty-sweet summertime treat with layers of fresh berries, sandy pretzel crumbs, smooth cheesecake filling, and whipped cream.

• Homemade Choco Taco Recipe
  Chocolate-dipped Stroopwafels stuffed with ice cream and covered in sprinkles. Who needs the ice cream truck with these at home?

• Dreamy Creamy Strawberry Milkshake Recipe
  Speckles of fresh strawberries and swirls of fluffy whipped cream transform an ordinary milkshake into a heavenly sip.

• Golden Oreo Mug Cake
  5 ingredients + a microwave and boom… dessert is ready. Sweet sugary bites in just the right size for one.

• Wendy’s Chocolate Frosty Copycat Recipe
  Make a thick and creamy chocolate shake that rivals the fast food favorite. Only 3 ingredients!

ICE CREAM & POPSICLES

A summertime staple to beat the heat! Sassy and I have been coming up with new popsicle ideas since she was a toddler, and there’s always a batch of no churn ice cream waiting in the freezer.

• Banana Split Ice Cream Popsicles
  Vanilla ice cream speckled with banana, strawberry, and cherry bits, coated in magic shells and rolled in peanuts.

• Homeade No Churn Blueberry Ice Cream Recipe
  A handful of ingredients and no machine needed! Each bite is bursting with fresh berry flavor.

• Virgin Piña Colada Ice Pops
  Fresh pineapple meets coconut creaminess for a tropical treat that’s cool and refreshing.

• Nice Cream (One-Ingredient)
  A silky, soft-serve treat made with frozen bananas is one of the easiest summer desserts. Make it special with toppings and mix-ins!

• Summery Orange Raspberry Ice Pops
  Bright citrus flavor and sweet-tart berries come together with a splash of amaretto (or almond extract). Sunshine in every bite!

• 2-Ingredient Strawberry Ice Cream Recipe
  Thick, creamy, and speckled with real berries. Easy to make, no machine needed.

• 3 Ingredient Chocolate Peanut Butter Ice Cream
  An easy upgrade to nice cream that’s naturally dairy-free but just as creamy as the real thing.

• Peaches and Cream Ice Pops
  Creamy custard base and loads of fresh peaches make for one heavenly treat.

NO BAKE SUMMER DESSERT RECIPES

The last thing I want to do when it’s blazing outside is turn on my oven. No bake recipes keep the house cool (or at least cooler) and honestly… they make some of the best summer desserts!

• Strawberry Icebox Cake
  Layers of fluffy, whipped cream frosting, graham crackers, and fresh summer berries make for an indulgent treat that isn’t too heavy.

• Oreo Ice Cream Sandwich Cake
  Cookies, ice cream, and chocolate… oh my! With all those stunning layers, you wouldn’t believe this one’s only 3 ingredients.

• Hawaiian Cheesecake Salad
  Strawberries, pineapple, mandarin oranges, kiwi, mango, and bananas. It’s all here, coated in a smooth vanilla cheesecake filling.

• No Bake Chocolate Peanut Butter Bars
  Creamy peanut butter bites topped with rich chocolate ganache and assembled in 10 minutes.

• Raspberry Swirl Cheesecake
  This one’s the perfect balance of tart and sweet, rich and refreshing. The hardest part is waiting for it to chill.

• No-Bake Chocolate Icebox Pie
  Chocolate cookie crust topped with chocolate filling and a homemade chocolate ganache. A chocolate lover’s dream!

• Summer Berry Cheesecake Salad
  One of the easiest summer dessert ideas for fresh berries. Whip up a creamy cheesecake filling and toss to combine.

• Reese’s Peanut Butter Pie
  Homemade whipped cream and a creamy peanut butter filling, layered between an Oreo cookie crust and a generous amount of Reese’s cups, peanuts, and chocolate drizzle.

• No-Bake Cookie Dough Ice Cream Cake
  Sandwich chocolate ice cream between two thick layers of edible cookie dough, then top that with even more cookie dough, whipped cream, and ganache.

AIR FRYER SUMMER DESSERT IDEAS

These give you all the benefits of the oven without heating up the house or waiting for the oven to come to temperature. Say hello to sweet treat results in minutes!

• Giant Caramel Pecan Cookie
  This air fryer pizookie has pockets of chewy caramel bits and crunchy pecan pieces, topped with a generous drizzle of caramel.

• How to Make Air Fryer S’mores
  Bring the campfire favorite indoors, no open flames or skewers needed. Assemble, cook, and eat within minutes.

• Air Fryer Cherry Hand Pies
  Flaky pie dough meets juicy cherry filling. With just 3 ingredients and a simple glaze, this one screams easy summer desserts!

• Easy Peach Crisp Recipe
  Made with fresh or canned peaches and a sweet crumb topping. Perfect with a scoop of vanilla ice cream.

• Chewy Air Fryer Chocolate Chip Cookies
  Make a whole batch, or keep the dough chilled and air fry one or two cookies at a time.

• Easy Apple Hand Pies (Air Fryer Recipe)
  Just as delicious as a classic pie, but ready in a fraction of the time. Homemade filling spiced to perfection and tucked into flaky pie dough.

• Air Fryer Churros Recipe
  Just as airy and crisp as the traditional version, without needing thermometers or a big pot of oil

CAKES, COBBLERS, AND PIES

Sometimes you just can’t help it… you gotta bake! Summer desserts are all about classic flavors that everyone loves, and that usually means fruit or chocolate.

• Pig Pickin Cake
  One of the best summer dessert recipes after a heavy meal. It’s bright, fruity, and ridiculously refreshing with the fluffiest texture.

• Easy Chocolate Fudge Cake Recipe
  Classic Texas sheet cake always steals the show. Extra gooey with rich chocolate flavor and fudgy homemade icing.

• Key Lime Pie (Costco Copycat)
  Zingy citrus, buttery graham crust, and a filling so smooth it practically hums. This one’s even better than the warehouse original.

• Cherry Dump Cake
  Sweet pie filling bubbles under a buttery layer of cake with crisp, caramelized edges. Only 3 ingredients!

• Southern Peach Cobbler
  Ultra cozy and sticky-sweet. Add a scoop of vanilla ice cream and transport yourself to a summer porch moment.

• Boozy Margarita Cupcakes with Tequila Lime Frosting
  Nothing beats a cold cocktail with summer desserts to match! Loaded with lime and tequila with ribbons of zest throughout.

• Easy Fresh Strawberry Pie
  Bursting with natural berry flavor and so easy to make from scratch! Delicious with ice cream or whipped cream on top.

• Cherry Limeade Pound Cake
  Super moist and tender but not too rich. This one’s got just the right balance of tart and sweet flavors.

• Ultimate S’mores Cake Recipe
  Gooey marshmallow, crunchy grahams, and silky chocolate baked into an extra moist poke cake.

• Red White and Blue Cake (Firecracker Cake)
  A must for the 4th of July! Super moist and fluffy with an explosion of flavor and color, but easy to make with box mix.

BEST SUMMER DESSERTS FOR POTLUCKS

No need to stress over paper plates or losing your serveware. Bar desserts are sliceable, portable, and serve at least a dozen per batch.

• Ooey Gooey Millionaire Brownies
  Pure decadence in every bite. Shortbread, brownies, dulce de leche, and a homemade chocolate ganache, all topped with chopped pecans, chocolate shavings, and sea salt.

• Strawberry Cheesecake Bars Recipe
  Creamy cheesecake and sweet berries are sandwiched between a buttery crust and oat topping. Perfect for slicing and sharing.

• The Best Lemon Bar Recipe
  Nothing says summer desserts like tart lemon filling over a buttery shortbread crust. Trust me, this recipe’s the best you’ll ever make!

• Salted Caramel Rice Krispie Treats
  Put a grown-up spin on the childhood favorite. These won’t take any longer to make, but the flavor difference is incredible.

• Dirt Pudding Cheesecake Bars Dessert Recipe
  Remember those dirt pudding cups with gummy worms? Combine them with cheesecake bars and you’ve got a winning potluck dessert.

• Snickerdoodle S’mores Bars
  Why choose when you can combine cinnamon-sugar cookie dough with gooey marshmallow and chocolate! These always disappear first.

• Sheet Pan Brownies Recipe
  Chewy edges? Check. Fudgy centers? Double check. And two dozen treats in every batch?? A true winner when it comes to easy summer desserts.

Enjoy!

With love, from our simple kitchen to yours.

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

Originally published July 2014, updated and republished May 2026

Disclosure: If you make a purchase through the affiliate link below, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support, it helps us to keep creating new recipes.

The post Summer Desserts appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DOLE WHIP RECIPE

• Only 5 ingredients and 10 minutes
  
• Creamy, dairy-optional tropical dessert
  
• No ice cream maker needed
  
• Bright, refreshing summer treat
  
• Disney magic without leaving home

Dole Whip

If you’ve ever stood in line at Disney on a blazing afternoon, you already know the moment.

You finally get your hands on that tall swirl of pineapple Dole Whip, cold and creamy, just starting to soften around the edges.

One bite and suddenly the heat disappears. It’s sweet, tangy, icy, and smooth all at once.

That’s exactly what we’re recreating with this homemade Dole Whip recipe.

Our secret is frozen pineapple. It blends into that signature soft-serve texture without needing an ice cream machine, and when you add just a splash of milk and a little citrus, it wakes everything up.

It’s bright. It’s tropical. And it’s dangerously easy to make at home. And even better than the original!

INGREDIENT NOTES

• Frozen Pineapple: This is the key to achieving that signature creamy texture. Frozen chunks blend into a soft-serve consistency.
  
• Coconut Milk: Adds subtle tropical flavor. Whole milk works if you want a more neutral taste.
  
• Lemon + Lime Juice: Brightens the pineapple and balances sweetness.
  
• Granulated Sugar:  Just enough to round out the tartness of the pineapple.
  
• Kosher Salt:  A tiny pinch enhances the fruit flavor.

VARIATIONS

Mango Dole Whip: Replace half of the pineapple with frozen mango.

Pineapple Coconut Float: Fill a glass halfway with pineapple juice or coconut soda before spooning in Dole Whip ice cream.

Raspberry Swirl: Blend in a handful of raspberries (fresh or frozen).

Vanilla Dole Whip: Add ½ teaspoon vanilla extract.

Extra Thick: Replace the milk with pineapple juice and add a big scoop of vanilla ice cream. You may also want to reduce the sugar a bit.

SERVING SUGGESTIONS

• Add fresh pineapple slices for garnish.
  
• Serve in a tall glass for the classic theme-park feel.
  
• Top with toasted coconut flakes.
  
• Pair with grilled pineapple for a tropical dessert plate.
  
• Serve in waffle bowls for extra indulgence.
  
• Enjoy with Disney churro bites for a ful park-at-home experience.

PINEAPPLE DOLE WHIP FAQ

The magic of Dole Whip comes from temperature and fruit structure. Frozen pineapple contains just enough fiber and natural sugars to blend into a smooth, stable texture without turning icy.

A small amount of milk helps the blades move freely while keeping the mixture thick enough to hold a swirl. Citrus juice sharpens the flavor so the pineapple tastes brighter rather than overly sweet.

Blend long enough to fully smooth out the fruit. That’s what gives you the soft-serve consistency.

TOOLS NEEDED

• Food Processor or High-Powdered Blender: For easy, extra-smooth blending.
  
• Rubber Spatula: To scrape down the sides.
  
• Serving Bowls or Glasses: You’ll need a spoon to eat this.
  
• Piping Bag (Optional): With an open star tip to get that classic swirl.

Enjoy!

With love, from our simple kitchen to yours.

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Dole Whip

Recreate the iconic Dole Whip from Disney right at home. Use real ingredients and a blender to make a sweet, creamy frozen pineapple dessert!

Course Dessert

Cuisine American

Method Food Processor

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 227cal

Author Donna Elick

Ingredients

• 2 cups frozen pineapple chunks about 12 ounces
• 1/3 cup coconut milk or whole milk
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1 pinch kosher salt
• Pineapple slices for garnish (optional)

Instructions

• ADD INGREDIENTS: Add 2 cups frozen pineapple chunks, 1/3 cup coconut milk or whole milk, 3 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice, and 1 pinch kosher salt to a food processor.
• BLEND: Blend for 3 to 5 minutes, stopping to scrape down the sides if needed, until the mixture is smooth and creamy with no large pineapple pieces remaining.
• SERVE: Spoon the Dole Whip into bowls or glasses. Garnish with Pineapple slices if desired and serve immediately.
• OPTIONAL FIRMING: For a firmer texture similar to soft-serve, transfer the mixture to the freezer for about 30 minutes before serving.

Video

Notes

Pineapple Tip: Frozen pineapple is essential for the thick, creamy texture. Fresh pineapple will not produce the same consistency.

Milk Options: Coconut milk gives a tropical flavor, but any milk works including whole milk, almond milk, or oat milk.

Sweetness Adjustment: If your pineapple is very sweet, reduce the sugar slightly.

Make-Ahead: Blend the mixture and freeze for up to 1 hour before serving. Stir or re-blend briefly if it becomes too firm.

Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Allow to soften slightly before serving.

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 26mg | Sugar: 34g | Fiber: 2g | Calcium: 29mg | Iron: 2mg

Originally published August 2018, updated and republished April 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 Dole Whip + Video appeared first on The Slow Roasted Italian.

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.

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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 LEMON COOKIES WITH POWDERED SUGAR

• Big lemon flavor without being sour
  
• Soft, pillowy centers with classic crinkle tops
  
• Dough comes together fast, no chilling drama
  
• Make-ahead friendly (freezer win)
  
• Each batch makes a lot… which you’ll need when they start disappearing…

Lemon Crinkle Cookie Recipe

I may be a little obsessed with citrus desserts. Between my lemon frozen yogurt and raspberry lemonade pound cake, I could easily eat a lemony treat every day.

And lemon crinkles… Well, that’s one recipe I’ve been making forever. Not because it’s trendy. Because it works.

The lemon sugar step? That matters. It’s where the flavor shows up. These bake up soft, not cakey.
Bright, but not sharp. And that powdered sugar crackle… people think you worked harder than you did.

I make a big batch. Freeze half. Bake the rest when I need something cheerful.

Lemon crinkle cookies are reliable. They don’t spread into pancakes. They don’t dry out the next day. Just a good, classic cookie that behaves.

Honestly? That’s my favorite kind.

INGREDIENT NOTES

• Lemon Zest: Fresh citrus only for this lemon crinkle cookie recipe. Bottled lemon flavor (juice or extract) won’t give you that floral, clean punch.
  
• Granulated Sugar: Rubbing it with the zest releases the oils, intensifying the flavor. Don’t skip that step!
  
• Unsalted Butter: Softened for easy creaming. And that means soft, not melty. It should hold a fingerprint.
  
• Almond Extract: Subtle, not almond-y. It rounds out the lemon beautifully.
  
• Powdered Sugar: Be generous when coating lemon cookies with powdered sugar. Thin coverage won’t crinkle properly.
  
• Yellow Gel Coloring: Totally optional. It’s just for looks, not flavor.

VARIATIONS

Lemon-Lime: Use half lemon zest, half lime zest. Extra bright and slightly sharper.

Orange Crinkle: Swap lemon zest with orange zest for warmer, softer citrus.

No Food Coloring: Leave it out. They’ll still be gorgeous.

Extra Tangy: Add one more tablespoon of lemon zest if you love bold citrus.

Less Sweet: Skip the powdered sugar and enjoy simple lemon almond cookies.

Holiday Style: Add a drop of pink or green gel coloring for themed trays.

SERVING SUGGESTIONS

• Add to a cookie tray with our Gooey Chocolate Chip Cookies.
  
• Serve crinkle lemon cookies with coffee or hot tea… the perfect balance.
  
• Tuck a few into lunchboxes. They hold up really well!
  
• Stack on a platter for showers or brunch.
  
• Pair with our raspberry or blueberry ice cream for dessert.

LEMON CRINKLES FAQ

I learned a long time ago that citrus cookies live or die by how you treat the zest.

Rubbing it into the sugar isn’t fussy… it’s smart. That friction releases the oils, and that’s where real lemon flavor lives. (It makes your hands smell incredible too.)

I’ve tested this dough warm, cold, frozen, rushed, and distracted. It’s forgiving. But the creaming step? That’s non-negotiable.

When the butter and sugar are properly whipped, these crinkle lemon cookies bake up soft instead of dense. 

That’s the difference between a cookie you forget and one people ask about. And they always ask about these!

TOOLS NEEDED

• Stand Mixer or Hand Mixer: Creaming matters for the right texture.
  
• Microplane or Fine Grater: To zest the lemons.
  
• Baking Sheets: Standard size is perfect.
  
• Parchment Paper: Keeps bottoms perfect and prevents spreading.
  
• Cookie Scoop: Even portioning means even baking.
  
• Wire Rack: Cooling helps these lemon almond cookies set.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Lemon Desserts

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Lemon Crinkle Cookies

This Lemon Crinkle Cookie Recipe makes bright, buttery citrus cookies with a crisp outside and chewy center… and plenty enough to share!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 60 cookies

Calories 84cal

Author Donna Elick

Equipment

• stand mixer OR
• electric hand mixer
• mixing bowl
• measuring spoons
• measuring cups for dry ingredients
• microplane grater
• cookie scoop
• rimmed baking sheet
• wire cooling rack

Ingredients

• 2 cups granulated sugar
• 2 tablespoons lemon zest
• 1 cup softened unsalted butter
• 2 large eggs, room temperature
• 1 tablespoon almond extract
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 1/4 cups all-purpose flour
• 1/2 cup powdered sugar
• 2 drops yellow gel food coloring optional

Instructions

• PREP OVEN AND PANS: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
• INFUSE SUGAR: In the bowl of a stand mixer or a large mixing bowl, add 2 cups granulated sugar and 2 tablespoons lemon zest. Use your fingertips to rub the zest into the sugar until the sugar feels slightly moist and smells strongly of lemon.
• CREAM BUTTER: Add 1 cup softened unsalted butter to the lemon sugar. Beat on medium speed for 3 to 5 minutes, until light, fluffy, and pale in color.
• ADD EGGS: Add 2 large eggs, room temperature and 1 tablespoon almond extract. Mix until fully combined, scraping down the sides of the bowl as needed.
• MIX DRY INGREDIENTS: Add1/2 teaspoon kosher salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 3 1/4 cups all-purpose flour. Mix on low speed just until combined. Do not overmix. Add 2 drops yellow gel food coloring if using and mix briefly until evenly colored.
• COAT DOUGH: Pour 1/2 cup powdered sugar onto a shallow plate. Scoop the dough into 1-tablespoon portions and roll each into a ball. Roll generously in powdered sugar until fully coated.
• BAKE: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, until the bottoms are lightly golden and the tops look matte and crinkled.
• COOL: Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

Make-Ahead: You can prepare the dough up to 2 months in advance. Scoop the dough into 1-tablespoon portions and roll into balls, but do not coat in powdered sugar yet. Freeze dough balls on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag.

When ready to bake, roll frozen dough balls in powdered sugar and bake directly from frozen, adding 1 to 2 minutes to the bake time.

Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.

Freezing: Baked cookies can be frozen for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving: 1 | Calories: 84cal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 35mg | Sugar: 8g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published August 2012, 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 Lemon Crinkle Cookie Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOCOLATE CAKE WITH GUINNESS

• Deep chocolate flavor with real richness
  
• Ultra-moist, tender crumb
  
• Easy sheet-pan style cake… no layers required
  
• Buttercream is smooth, not cloying
  
• Feels celebratory without being fussy

Guinness Chocolate Cake

This is the cake people ask about. You set it on the counter, and someone always wants to know what’s in it.

Guinness chocolate cake with Baileys Irish Cream buttercream frosting is especially perfect for St. Patrick’s Day, but I don’t save it just for March. 

If I’m craving a serious chocolate cake, one that’s rich and not overly sweet… this is the one I make. 

The Guinness doesn’t shout. It just deepens everything and makes the chocolate taste more chocolatey.

But the frosting is where it really gets fun. Creamy, smooth, just enough Irish cream to notice without taking over. Slice it big, slice it small… it disappears either way. Holiday or not, this cake earns its spot on the table.

INGREDIENT NOTES

• Guinness Beer: Adds depth and moisture, not bitterness. Room temperature helps it blend smoothly.
  
• Cocoa Powder: Provides the backbone of the chocolate flavor. Use unsweetened natural cocoa for a classic taste, or Hershey’s Special Dark for something richer and a bit deeper.
  
• Sour Cream: Keeps the crumb tender and balanced. Full-fat is the way to go!
  
• Irish Cream Liqueur: Brings flavor and silkiness to the buttercream. Baileys is a classic for a reason, but any brand will do.
  
• Unsalted Butter: Used in both the chocolate Guinness cake and Irish cream frosting for richness and control.

VARIATIONS 

No Alcohol: Use strong brewed coffee for the cake and milk or cream (or flavored coffee creamer!) in the frosting.

Richer Flavor: Include 1 teaspoon espresso powder in the cake batter.

Chocolate-On-Chocolate: Top chocolate Guinness cake with chocolate shavings.

Party Pan: Bake in a 9×13-inch pan for thinner slices, but adjust the bake time. Or double the recipe!

Cupcake Conversion: Divide the batter into a muffin tin (with paper liners) and bake for 17-20 minutes.

Holiday Style: Finish with festive sprinkles for St. Patrick’s Day.

SERVING SUGGESTIONS 

• Great for potlucks and parties.
  
• Serve at room temperature for the best flavor.
  
• Drizzle caramel sauce over the frosting for an extra decadent treat.
  
• Pair chocolate cake with Guinness (yes, more!) or a coffee.
  
• Create a St. Paddy’s spread with Lucky Charms Treats or Leprechaun munch mix.
  

GUINNESS & CHOCOLATE CAKE FAQ 

This Guinness chocolate cake recipe works because stout and cocoa complement each other on a chemical level.

Guinness is slightly acidic and contains roasted malt compounds that intensify chocolate flavor without adding sweetness. 

Heating the beer with butter helps dissolve cocoa solids evenly, creating a smooth base and preventing dryness. Sour cream adds fat and acidity, which tenderizes gluten and keeps the crumb soft. 

Baking soda reacts with the acidic ingredients to give the cake lift without making it airy.

The buttercream relies on fat structure: softened butter traps air as it’s beaten, while powdered sugar stabilizes it. 

Adding Irish cream introduces both liquid and alcohol, which thins the frosting slightly and enhances aroma without breaking the emulsion.

The result is a Guinness and chocolate cake that’s rich, moist, and structurally sound from edge to center.

TOOLS NEEDED 

• 9×9-inch Baking Pan: Ideal thickness for even baking.
  
• Saucepan: For melting the butter and warming the stout.
  
• Mixing Bowls: Separate wet and dry mixtures to keep things smooth.
  
• Whisk & Spatula: This batter comes together easily by hand.
  
• Offset Spatula: Makes frosting Guinness chocolate cake clean and simple.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Dr Pepper Chocolate Cake

Chocolate Pound Cake

Frosted Mint Chocolate Cake

Peanut Butter Fudge Chocolate Cake

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Chocolate Guinness Cake with Irish Buttercream Frosting

A slice of Guinness Chocolate Cake with smooth Irish cream frosting is exactly what any celebration needs… or any day you need a pick-me-up!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 large squares or 16 smaller squares (about 1 piece per serving)

Calories 925cal

Author Donna Elick

Ingredients

Chocolate Guinness Cake

• 1 cup Guinness beer, room temperature
• 1 cup unsalted butter, cut into pieces
• 3/4 cup cocoa powder
• 2 cups granulated sugar
• 3/4 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Irish Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 to 4 tablespoons Irish cream liqueur such as Baileys
• 1 teaspoon pure vanilla extract

Optional Toppings

• Caramel sauce
• Chocolate shavings
• Sprinkles

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan or line with parchment paper.
• HEAT STOUT: In a medium saucepan over medium heat, add 1 cup Guinness beer, room temperature and 1 cup unsalted butter, cut into pieces. Heat until the butter is fully melted.
• ADD COCOA: Whisk in 3/4 cup cocoa powder until smooth. Remove from heat and let cool slightly.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 1/2 teaspoons baking soda, and 1/2 teaspoon kosher salt.
• MIX WET INGREDIENTS: In a separate bowl, whisk together 3/4 cup sour cream, room temperature, 2 large eggs, room temperature, and 1 tablespoon pure vanilla extract until smooth.
• COMBINE BATTER: Slowly whisk the Guinness mixture into the sour cream mixture. Pour the wet ingredients into the dry ingredients and stir until smooth and fully combined.
• BAKE: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• COOL: Remove the cake from the oven and let cool completely in the pan.
• MAKE FROSTING: In a large mixing bowl, beat 1 cup unsalted butter, softened until creamy. Gradually add 4 cups powdered sugar, sifted, mixing on low speed until combined.
• FLAVOR FROSTING: Add 2 to 4 tablespoons Irish cream liqueur and 1 teaspoon pure vanilla extract. Beat on medium speed until light and fluffy. Add additional Irish cream, 1 tablespoon at a time, until desired flavor and consistency are reached.
• FROST CAKE: Spread the buttercream evenly over the cooled cake.
• SERVE: Add optional toppings if desired. Slice and serve.

Notes

Pan Options: This cake can also be baked in a 9 by 13-inch pan. Bake for 25 to 30 minutes and check for doneness.

Make-Ahead: The cake can be baked 1 day ahead and frosted before serving.

Storage: Store covered in the refrigerator for up to 3 to 4 days. Bring to room temperature before serving for best flavor and texture.

Freezing: Freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before frosting.

No Alcohol Option: Substitute the Guinness with an equal amount of strong brewed coffee. Omit the Irish cream liqueur and use milk or cream in the frosting instead.

Ingredient Tip: Room-temperature ingredients are key for a smooth batter and even bake.

Nutrition

Serving: 1 | Calories: 925cal | Carbohydrates: 125g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 156mg | Sodium: 462mg | Sugar: 98g | Fiber: 3g | Calcium: 52mg | Iron: 3mg

Originally published 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 Guinness Chocolate Cake​ appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOCOLATE CAKE WITH DR PEPPER

• Moist and rich. Soda enhances the chocolate flavor.
  
• All-in-one sheet cake. No layers to fuss with!
  
• Warm, rich Dr Pepper frosting glazes the top.
  
• Great for crowds. One pan serves 15-20 people.
  
• Make ahead or freeze unfrosted.

Dr Pepper Chocolate Cake

Listen. We all love a cake that feels easy, right? And, oh my, how this chocolate cake with Dr Pepper delivers! 

Box mix meets soda… but don’t roll your eyes. That soda isn’t a shortcut. It’s the soul of this cake.

The bubbles lift the batter so it’s light and tender (even with cocoa), and that Dr Pepper-infused frosting? Silky, shiny, slightly boozy-sweet, and it hugs every nook of the cake like it’s got feelings.

Warm slices are a must-try. Just warm a piece for 10-15 seconds in the microwave and watch people whisper, “WHAT is in this??” That’s joy. That’s Dr Pepper magic. 

INGREDIENT NOTES

• Chocolate Cake Mix: Super moist varieties work best with soda. Devil’s food is my top pick for the richest flavor.
  
• Instant Pudding Mix: Keeps the crumb tender and luscious. It’s just science! No point in making extra work for yourself.
  
• Dr Pepper: The carbonation lightens the texture of the cake, and the spice notes deepen the chocolate flavor. Use it in the frosting too… it helps dissolve the sugar and adds a glossy finish.
  
• Salted Butter: For the frosting. If using unsalted butter, add ¼ teaspoon of salt for balance.
  
• Pure Vanilla Extract: Rounds out flavor with warm aromatics.

VARIATIONS 

Texture Twist: Add chopped pecans to the batter for crunch.

Spiced Dr Pepper: Use Cherry Vanilla Dr Pepper for subtle fruit notes.

Cupcake Version: Bake in lined muffin tins for 15-18 minutes. 

Gooey Poke Cake: Poke holes in warm cake. Mix ½ cup soda with 1 can sweetened condensed milk and use in place of frosting.

Soda Swap: Change up the flavor with root beer, Cherry Coke, or cream soda.

SERVING SUGGESTIONS 

• Add a swirl of whipped cream and a maraschino cherry to each slice.
  
• Top with vanilla ice cream and an extra drizzle of frosting.
  
• Garnish Dr Pepper chocolate cake with chocolate shavings for a fancy presentation.
  
• Serve alongside a creamy iced coffee cocktail for a dessert brunch.
  

CHOCOLATE DR PEPPER CAKE FAQ

This Dr Pepper chocolate cake recipe works because of how soda behaves in baking… and that’s real kitchen science, not kitchen luck.

The cola’s carbonation introduces tiny air bubbles that help leaven the batter, making it lighter and more tender than a straight cake mix alone.

The sugar and flavor compounds in the soda also integrate with the cocoa and pudding mix, deepening the chocolate notes without extra steps.

For the frosting, warming the soda dissolves the powdered sugar more fully than milk alone, and heat helps develop a glossy emulsion.

This is why the topping pours and sets with a satin sheen instead of cracking like a dry glaze. 

It’s about temperature, sugar chemistry, and embracing fizzy wonder. This is not a gimmick…  it’s physics + flavor.

TOOLS NEEDED

• 9×13 Baking Pan: Classic crowd-pleaser shape.
  
• Mixing Bowls: One for the batter, one for whisked frosting.
  
• Whisk or Spoon: For the smoothest batter and glaze.
  
• Measuring Cups & Spoons: Accuracy is important for the science to work.
  
• Saucepan: To heat and bloom your frosting.
  
• Toothpick: For testing if Dr Pepper chocolate cake is done.

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Dr Pepper Cake

Make Dr Pepper Chocolate Cake with box mix and instant pudding for an indulgent yet easy dessert. Topped with glossy, chocolate frosting!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 15 -20

Calories 381cal

Author Donna Elick

Ingredients

Cake

• 1 box chocolate cake mix
• 1 box chocolate instant pudding mix (3.4 ounces)
• 3 large eggs
• 3/4 cup vegetable oil
• 1 cup Dr Pepper

Frosting

• 1/2 cup salted butter (1 stick)
• 2 1/2 cups powdered sugar
• 1/3 cup Dr Pepper
• 1/2 cup cocoa powder
• 1 teaspoon pure vanilla extract

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or nonstick spray.
• MIX BATTER: In a large mixing bowl, add 1 box chocolate cake mix, 1 box chocolate instant pudding mix, 3 large eggs, ¾ cup vegetable oil, and 1 cup Dr Pepper. Mix until smooth and fully combined, scraping down the sides as needed.
• BAKE: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• MAKE FROSTING: While the cake bakes, add ½ cup salted butter to a medium saucepan and melt over medium heat. Whisk in 2 ½ cups powdered sugar, ⅓ cup Dr Pepper, ½ cup cocoa powder, and 1 teaspoon pure vanilla extract until smooth.
• BOIL: Continue whisking and bring the frosting to a gentle boil. Reduce heat slightly and boil for 1 minute, stirring constantly, until glossy and slightly thickened.
• COOL FROSTING: Remove the saucepan from the heat and let the frosting cool for 20 to 25 minutes. It should be warm but pourable.
• FROST CAKE: Pour the warm frosting evenly over the warm cake. Spread gently if needed. Let the cake rest for at least 30 minutes, until the frosting sets before slicing.

Notes

Make-Ahead: This cake can be baked up to 1 day ahead. Frost just before serving or within a few hours for the best texture.

Storage: Cover tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Serve at room temperature. For warm slices, microwave individual pieces for 10 to 15 seconds.

Freezing: Freeze unfrosted cake tightly wrapped for up to 3 months. Thaw completely, then frost.

Nutrition

Serving: 1 | Calories: 381cal | Carbohydrates: 45g | Protein: 3g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 305mg | Sugar: 33g | Fiber: 2g | Calcium: 54mg | Iron: 2mg

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 Dr Pepper Chocolate Cake 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.

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Other Easy Desserts

🍔 Copycat Creations Vol 1
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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 HOMEMADE STARBUCKS MUFFINS

• Bakery-style domes without bakery prices
  
• Fresh blueberry flavor in every single bite
  
• Crunchy sugar tops that make you feel fancy
  
• Easy batter, no mixers, no fuss

Starbucks Blueberry Muffin

Okay friend… these muffins??? They are dangerous. Like “I’ll just have one,” and suddenly three are gone. Poof. Vanished.

And listen… my 15-year-old? Starbucks blueberry muffin superfan. It’s her go-to. Non-negotiable.

So when she took a bite of these and said, “Mom… these taste exactly like Starbucks…” Well, I about fell off my kitchen stool.

And bonus! We’ve got a dozen Starbucks copycat recipes on the site, so clearly we have a theme happening.

These muffins rise tall, get all golden and dramatic, and that turbinado crunch on top?? Whew. It’s giving main character energy. Pull one apart while it’s still warm and try not to swoon. Go on. I dare you.

And in case you’re wondering what to do with all that turbinado sugar left over… You’ll never guess that it’s the secret ingredient to my smoked chicken quarters as well!

INGREDIENT NOTES

• Unsalted Butter: Melted butter gives these muffins that rich, almost cake-like crumb. Salted butter works too, just reduce the added salt slightly.
  
• Whole Milk: Keeps the batter lush and creamy. Lower-fat milk will work, but the muffins won’t be quite as tender.
  
• Baking Powder & Baking Soda: Yes, both! That’s how you’ll get perfect fluffy Starbucks muffins with gorgeous domed tops.
  
• Vanilla Extract: Use real vanilla if you can. This recipe really lets that flavor shine!
  
• Lemon Zest: Not enough to taste “lemony,” just enough to wake up the blueberries.
  
• Blueberries: Fresh works best in this Starbucks blueberry muffin recipe. They’re less likely to sink or bleed color into the batter, plus they keep their plump, round shape. If using frozen, do NOT thaw. Fold them in straight from the freezer.
  
  Another bakery-style blueberry treat you can make with these is our Blueberry Fritters! They’re fried til’ golden, glazed, and loaded with the fresh blueberries!
  
• Sugar Topping: This is not the time for regular granulated sugar! Demerara and turbinado sugar come in larger crystals for a more satisfying crunch… just like the blueberry muffin at Starbucks. 

VARIATIONS

Lemon Blueberry: Add an extra teaspoon of zest and a tiny squeeze of lemon juice.

Almond Vibes: Swap ½ teaspoon of the vanilla for almond extract. Heavenly.

Triple Berry: Use a mix of blueberries, raspberries, and blackberries.

Cinnamon Swirl: Mix sugar with a little cinnamon before sprinkling on top.

Streusel Topping: Replace the turbinado with a simple crumb topping if you love that bakery crumble.

Chocolate Chip Blueberry: Add ½ cup mini chocolate chips for a sweeter twist.

SERVING SUGGESTIONS

• Enjoy warm with salted butter… trust me on this one.
  
• Pair your Starbucks muffin with our Vanilla Sweet Cream Cold Brew copycat.
  
• Or go full coffee-shop moment with a homemade White Mocha Frappuccino.
  
• Make a brunch board with crispy bacon (made in the oven!) and fluffy egg bites.
  
• Slice and toast the next day for a crispy-edged treat.

STARBUCKS BLUEBERRY MUFFIN FAQ

You know I’ve tested a lot of blueberry muffins over the years. Like… a concerning number. And the trick that won’t quit is that blast of high heat right at the start.

It shocks the batter into rising tall instead of spreading wide. Hello, muffin-top perfection!

Another little secret? That thick batter. Don’t baby it. Thick batter holds the berries in place and gives you those gorgeous pockets of fruit instead of “blueberry sinkhole sadness.”

Trust the process when making this Starbucks blueberry muffin recipe… you’ll taste why.

TOOLS NEEDED

• 12-Cup Muffin Pan: Standard size for perfect bakery muffins.
  
• Large Mixing Bowl: You’ll want room to fold in those berries gently.
  
• Whisk: All the mixing happens by hand.
  
• Cookie Scoop or Large Spoon: Helps fill the muffin cups evenly.
  
• Cooling Rack: Crucial for keeping the bottoms from steaming and getting soggy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Starbucks Copycat Recipes

Cranberry Bliss Bars (Starbucks Copycat Recipe)

Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

White Chocolate Mocha Frappuccino

How to Make Cold Foam (Starbucks Sweet Cream Copycat)

🍔 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

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Starbucks Blueberry Muffins (Best Copycat Recipe)

Enjoy a fresh Starbucks Blueberry Muffin from home with this easy recipe. You’ll get a dozen for about the price of just one from the cafe!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 261cal

Author Donna Elick

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 ounces fresh blueberries about 1 ½ cups
• Turbinado sugar or Demerara sugar for sprinkling

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 425°F. Spray a 12 cup muffin pan with nonstick spray.
• MIX WET INGREDIENTS: In a large mixing bowl, whisk 1/2 cup (1 stick) unsalted butter, melted and cooled slightly and 1 cup granulated sugar until combined. Whisk in 2 large eggs until smooth. Add 3/4 cup whole milk, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Whisk until the mixture is creamy.
• ADD DRY INGREDIENTS: Sprinkle 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt evenly over the batter. Gently fold until the dry ingredients disappear. Do not overmix. The batter will be thick.
• FOLD IN BLUEBERRIES: Add 8 ounces fresh blueberries and gently fold just until evenly distributed.
• FILL MUFFIN PAN: Scoop the batter into the muffin cups, filling each almost to the top. Sprinkle Turbinado sugar over each muffin for a crunchy topping.
• REST BATTER: Let the filled muffin pan sit at room temperature for 10 to 15 minutes. This helps create tall, bakery style domes.
• BAKE: at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F. Continue baking 12 to 16 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
• COOL: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Make Ahead: These muffins taste best the day they are baked but stay soft for 3 days stored in an airtight container at room temperature.

Storage: Keep tightly sealed. The sugar topping softens over time but the muffins stay tender.

Freezing: Freeze cooled muffins in a zip top bag for up to 3 months. Thaw on the counter or warm in a 300°F oven for 5 to 7 minutes.

Ingredient Tip: If your blueberries are very juicy, toss them with 1 teaspoon all purpose flour before adding to the batter to prevent sinking.

Pro Tip: The initial high heat gives these muffins a big rise and that classic bakery muffin look.

Nutrition

Serving: 1 | Calories: 261cal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 314mg | Sugar: 19g | Fiber: 1g | Calcium: 90mg | Iron: 2mg

Originally published January 2024, 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 Starbucks Blueberry Muffins (Best Copycat Recipe) appeared first on The Slow Roasted Italian.