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 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.

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
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 BLACK BOTTOM CUPCAKE 

• No frosting needed: The cheesecake topping bakes right in.
  
• Chocolate + cream cheese: A classic, irresistible combo.
  
• Foolproof and fancy: Enjoy on a Tuesday or for dessert night with friends.
  
• Great make-ahead dessert: They store and freeze beautifully.
  
• Every bite has contrast: Fudgy cake, tangy cream cheese, and melty chocolate chips.

Black Bottom Cupcakes

I mean… come on. Fudgy chocolate cupcakes with a cheesecake center that melts into the top as they bake? That’s not a cupcake, that’s a showstopper! 

These black bottom cupcakes are my “no-frosting required” dessert hack. Perfect when I want something easy but fabulous. 

The chocolate is rich, the cream cheese layer is creamy and tangy, and those mini chocolate chips? They turn into melty little treasures in every bite. These cupcakes never last more than a day in my house. 

If you love easy desserts like my no bake bars or Oreo dump cake, this one’s going to be your new favorite. Honestly, skip the fancy layer cakes. The black bottom cupcake is the dessert to beat!

INGREDIENT NOTES

• Cream Cheese: Use full-fat cream cheese for the richest flavor and creamiest texture. Mascarpone can be swapped in for a milder taste.
  
• Brown Sugar: Adds a hint of molasses depth to the cream cheese filling. Granulated sugar can be used if needed.
  
• Egg: Binds the filling and keeps it creamy.
  
• Mini Chocolate Chips: Mini chips melt evenly into the filling. You can use chopped chocolate or swap in white or dark chocolate chips.
  
• Flour: Spoon and level or weigh for accuracy. Too much flour makes cupcakes dense.
  
• Cocoa Powder: Unsweetened cocoa keeps the chocolate rich. Dutch-processed cocoa gives a deeper, smoother flavor.
  
• Vegetable Oil: Keeps the cupcakes moist. Canola or sunflower oil are fine substitutes.
  
• Buttermilk: The acidity reacts with baking soda to give the cupcakes lift and tenderness. Make your own by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk.
  
• Vanilla Bean Paste: Optional, but adds incredible depth to either the batter or the cream cheese filling.

VARIATIONS

Mocha Lovers: Add 1 tablespoon instant espresso powder to the cupcake batter.

Nutty Crunch: Fold chopped walnuts or pecans into the filling.

Red Velvet Twist: Add red food coloring to the batter for a black-bottom red velvet look.

Double Chocolate: Use dark cocoa powder and semisweet chocolate chips.

Festive Flavor: Stir in crushed candy canes or peppermint extract for the holidays.

Citrus Swirl: Add orange or lemon zest to the cream cheese filling.

Vanilla Bean: Swap mini chocolate chips for white chocolate and add vanilla bean paste to the filling.

SERVING SUGGESTIONS

• Party-Ready: Black bottom cupcakes make a stunning dessert platter alongside Oreo truffles and fudgy brownies.
  
• Afternoon Treat: Pair with coffee or tea for the perfect pick-me-up.
  
• Holiday Dessert: Serve as part of a spread with easy chocolate fudge or peppermint bark.
  
• Casual Gathering: No frosting means no mess, so they’re perfect for potlucks or picnics!
  

BLACK BOTTOM CUPCAKE RECIPE FAQ 

I’ve been baking and developing recipes for 15 years, and what I love most are the desserts that feel bakery-level but are secretly simple enough for anyone to make. 

After testing countless black bottom cupcakes recipes over the years, I finally nailed the formula.

The science is clever: the chocolate batter puffs up around the cream cheese filling as it bakes, creating a built-in topping. 

You get rich, fudgy chocolate cake, tangy cheesecake-like filling, and melty chocolate chips all in one bite.

It’s the kind of recipe that looks impressive, tastes indulgent, and proves you don’t need layers of frosting to wow a crowd. 

TOOLS NEEDED

• 12-Cup Muffin Tin: Standard size for even baking.
  
• Paper Liners: Keep cleanup easy and cupcakes neat.
  
• Mixing Bowls: Separate bowls for batter and filling.
  
• Hand Mixer or Stand Mixer: For whipping the cream cheese filling.
  
• Whisk: To combine the dry and wet cupcake ingredients.
  
• Measuring Cups & Spoons: For accuracy.
  
• Rubber Spatula: For folding in chocolate chips and scraping bowls clean.
  
• Wire Rack: To cool cupcakes evenly after baking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cupcake Recipes

Copycat Homemade Chocolate Hostess Cupcakes Recipe

Hot Chocolate Cupcakes Recipe

Chocolate and Caramel Turtle Cupcakes Recipe

Death by Chocolate Cupcakes

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Black Bottom Cupcakes

Black Bottom Cupcakes combine rich chocolate cake with creamy cheesecake filling for a decadent, fuss-free dessert everyone will love

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cupcakes

Calories 240cal

Author Donna Elick

Ingredients

Cream Cheese Filling

• 1 8-ounce package cream cheese, softened
• 1/2 cup packed light brown sugar
• 1 large egg
• 3/4 cup mini chocolate chips

Cupcake Batter

• 1 cup all-purpose flour spooned and leveled
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 cup buttermilk
• 1/4 cup vegetable oil

Instructions

• Preheat the Oven: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
• Make the Filling: In a medium mixing bowl, beat the softened 1 8-ounce package cream cheese, softened, 1/2 cup packed light brown sugar, and 1 large egg until smooth and creamy. Stir in the 3/4 cup mini chocolate chips and set aside.
• Make the Batter: In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup unsweetened cocoa powder, and 1 teaspoon baking soda. Add the 3/4 cup buttermilk and 1/4 cup vegetable oil and whisk until the batter is smooth and no dry streaks remain.
• Fill the Cups: Divide the chocolate batter evenly among the 12 muffin cups, filling each about halfway. Spoon about 2 heaping tablespoons of the cream cheese mixture onto the center of each cupcake, pressing gently so it sinks slightly into the batter.
• Bake: Bake for 18 to 20 minutes, or until the chocolate portion of the cupcakes is set and a toothpick inserted into the cake comes out clean.
• Cool: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make-Ahead: Cupcakes can be baked a day in advance. Store them tightly covered at room temperature or refrigerated.
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Freezing: Wrap each cupcake individually in plastic wrap and freeze in a bag or airtight container for up to 3 months. Thaw at room temperature or microwave on half power until warmed through.

Reheating: These cupcakes are delicious cold, but if you like them warm, microwave briefly on medium power for a melty center.

Nutrition

Serving: 1 | Calories: 240cal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 125mg | Sugar: 30g | Fiber: 1g | Calcium: 49mg | Iron: 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 Black Bottom Cupcakes appeared first on The Slow Roasted Italian.

Enjoy delicious bites filled with nostalgia when you make this fried apple pie recipe! Every single time I make it, I kick myself for taking so long to have done it in the first place.

It’s the perfect quick dessert and the entire time it’s cooking, the house fills with the perfect fall scent. 

There’s nothing quite like homemade fried apple pies. I’ve made simple step-by-step instructions for you so that you can whip them up the next time that the craving hits. 

Forget about a traditional pie. This mini apple pies recipe with gooey apple pie filling is the best! 

Mini pies prove that you can grab your pie and eat it on the go. 

Fried Apple Pies

While we didn’t actually eat out much when I was growing up, I did develop a love for McDonald’s™ fried apple pie on vacations or special occasions.

Crisp, flaky crust oozing with a thick spiced filling and tender chunks of tart fruit — my mouth is watering just thinking about it!

Now you can devour fried apple pies whenever you want, without ever having to leave your kitchen. Simply cook up the filling, add it to puff pastry sheets, seal, and fry.

Even better, this fried apple pie recipe uses mostly pantry staples. As long as you have a package of puff pastry in the freezer and a couple of apples, you’re ready to go!

Love making McDonald’s copycats at home? Our Big Mac Recipe is the essential, iconic recipe you won’t want to forget!

Looking for more dupes of your drive-thru favorites? Try a homemade Wendys™ Frosty or brew up an Iced Cinnamon Dolce Latte just like the one from Starbucks™.

Tips for Making McDonald’s Apple Pie

• Thaw the puff pastry. Before you start anything else, remove the package from the freezer and roll out the sheets on a lightly floured surface. It will soften while you make the filling.
  
• Which apples to use? This recipe for homemade fried apple pie is very forgiving, so feel free to use your favorite varieties. 
  
  I like the sweet and tart combination of Gala and Granny Smith. If you have a local apple orchard, support them and just use whatever options they have there. 
  
• Chop small. Cut the apples into chunks about ½-inch in length. Smaller pieces will soften faster and more consistently when cooking them in a large saute pan. 
  
• Tip for sealing the outside edge: Have a small bowl of water nearby, then dip your finger and run it along the edge of the dough. 
  
  The moisture will hold the edges of each homemade McDonald’s apple pie together until you seal them with a fork. 
  
  You could also use a small pastry brush instead of your finger if desired. Either option work well and help you from having a hard time with this step. 

Adding a cinnamon sugar mixture on top once they’ve cooked is a great way to add a pop of flavor. it’s not a must – but it’s fun to do! 

Storing and Reheating McDonald’s Fried Apple Pie

This fried apple pie recipe is best prepared fresh, but it’s easy to save leftovers as well.

Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. 

To reheat, place your fried apple pie in the air fryer and cook for 4 to 5 minutes at 400°F — it’s the best way to get the crust nice and crispy again!

Easy Fried Apple Pies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat 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!

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Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

These fried apple pies taste just like the ones that McDonald’s used to sell – the REAL Mcdonald's apple pie from your childhood!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6 pies

Calories 550cal

Author Donna Elick

Equipment

• dutch oven
• medium saucepan
• cutting board
• kitchen knives
• citrus juicer
• large tongs

Ingredients

• 2 cups 1/2” diced apples
• 1/2 tablespoon fresh lemon juice
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1/2 teaspoon cinnamon
• pinch nutmeg
• 1/2 cup water
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• neutral oil vegetable, canola or coconut oil
• 2 sheets puff pastry 1 package

Instructions

• Remove puff pastry from freezer, unwrap pastry and place on a floured work surface to thaw.
• Meanwhile; in a large saucepan over medium heat combine apples, lemon juice, sugars, cinnamon and nutmeg. Mix well. Stir occasionally until mixture begins to bubble.
• Meanwhile combine water and flour in a mason jar or container. Shake to combine. Add to pot. Continue boiling, stirring constantly until apples are softened, approximately 5 minutes. Remove from the heat, stir in vanilla. Set aside to cool.
• In a heavy-bottomed pan with deep sides, heat about 1-2” oil to 350 degrees.
• Meanwhile, using a sharp knife cut each pasty sheet into 3 equal long pieces. Lay pasty sheet strips out horizontally on a floured work surface.

  Place 1/4 cup apple pie filling on the left half of each dough strip. Moisten your clean fingers and wet the edge of the pastry. Gently pick up the right side of the dough and fold the dough on top of the left side, encasing the filling (if any filling seeps out push it back in).
• Gently press along the edge with the tines of a fork.

  Once all pies are assembled fry them 1-2 at a time. Cook for 3-4 minutes total, carefully flipping them over halfway through.

  Remove pies from oil when they are a nice golden brown. Place pies on a stack of paper towels. Sprinkle them with sugar and cinnamon. Repeat until all pies are cooked.
• Serve and enjoy!

Notes

Pies are best fresh out of the fry oil, however the puff pastry maintains its soft flakey texture and the hand pies are still quite delicious stored on the countertop for up to a day. These maintain their flavor and texture more than traditional fried food.

When deep frying, work with a heavy-bottomed saucepan – cast iron pots or deep skillets work well because they hold the heat more evenly. Nevertheless, maintaining the oil’s temperature between 350°F and 375°F is important.

The temperature will drop when a cold pie is added to the oil and will heat quickly when the pie has finished cooking or there is nothing in the oil. Check the temperature of the oil between every batch of pies and adjust accordingly. If the oil is to hot, the pies will turn too dark quickly and won’t have a chance to heat through to the middle. If the oil is too cool, the pies will soak up excess oil and it will take longer to brown them.

Be very careful flipping the pies, especially if you are working in a shallow skillet, Turn then so that if the oil splashes, it splashes away from you. A large slotted spatula works well to lift the pies from the oil.

For the apples – approximately 2-3 medium apples (I used 1 gala and 1 granny smith apple), peeled, cored and diced.

Nutrition

Serving: 1 pie | Calories: 550cal | Carbohydrates: 62g | Protein: 6g | Fat: 31g | Saturated Fat: 8g | Sodium: 304mg | Sugar: 22g | Fiber: 2g | Calcium: 21mg | Iron: 2mg

Originally published November 2011, 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 Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS GINGERBREAD BUNDT CAKE RECIPE

• Moist, tender crumb bursting with holiday flavor.
  
• Easy, foolproof bundt cake that looks bakery-perfect.
  
• Warmly spiced and deeply molasses-rich.
  
• Make-ahead friendly for stress-free entertaining.

Gingerbread Bundt Cake

This cake is pure Christmas cheer, baked into a fabulous bundt shape. I’ve made a lot of gingerbread recipes over the years, but this one? It’s the one I come back to every single holiday season. 

I mean, the smell alone could make Scrooge smile… warm ginger, molasses, and cinnamon swirling through the kitchen. 

You know those desserts that make everyone go silent after the first bite? Yeah… this is that cake. 

Gingerbread bundt cake is moist, rich, and drizzled with the dreamiest vanilla glaze that makes it look straight out of a bakery window. You’ll thank me later.

INGREDIENT NOTES

• Molasses: Use unsulfured molasses (Mother’s is great!) for the perfect balance of sweetness and spice. Avoid blackstrap molasses, which is too bitter.
  
• Dark Brown Sugar: Deepens the flavor and keeps the cake ultra-moist thanks to its higher molasses content.
  
• Greek Yogurt: Adds moisture and tender texture. Sour cream works perfectly as a substitute in this gingerbread bundt cake recipe.
  
• Spices: Ginger, cinnamon, nutmeg, and cloves create that nostalgic gingerbread warmth. For an extra kick, add a pinch of black pepper or allspice.
  
• Hot Water: Enhances the molasses flavor and helps create a soft, luscious crumb.

VARIATIONS 

Lemon Glazed Gingerbread Cake: Swap the vanilla glaze for one made with fresh lemon juice and zest for a bright citrus contrast.

Cream Cheese Frosted Bundt: Skip the glaze and frost with a thick swirl of cream cheese icing.

Maple Glaze Twist: Replace milk in the glaze with pure maple syrup for a richer, earthy sweetness.

Chocolate Gingerbread: Add 2 tablespoons cocoa powder and a handful of chocolate chips for a deeper, chocolatey twist.

Mini Bundts or Cupcakes: Bake in mini bundt pans or muffin tins and reduce bake time to 20–25 minutes.

Festive Flair: Bundt pans come in a variety of designs and swirls, so try a more intricate one for an extra fancy touch.

SERVING SUGGESTIONS 

• Hot Beverage Pairing: Serve with classic hot cocoa or coffee for the perfect cozy pairing.
  
• Whipped Cream Topping: Add a dollop of homemade whipped cream and sprinkle with cinnamon sugar.
  
• Bolder Tart-Sweet Contrast: Swap pomegranate arils with sugared cranberries.
  
• Holiday Spread: Pair bundt cake gingerbread with eggnog cookies for a festive dessert table.
  
• Breakfast Treat: Serve slightly warm with a drizzle of maple syrup for an indulgent holiday brunch.
  

BUNDT CAKE GINGERBREAD FAQ 

I’ve lost count of how many holiday bundt cakes I’ve baked, and the secret to this one’s perfect texture lies in the balance of moisture and spice. 

Hot water and Greek yogurt work together to keep the crumb tender while amplifying the molasses flavor.

Scientifically speaking, the acidity in the yogurt activates the baking soda, creating a soft, lofty cake that doesn’t dry out. Even after a couple of days! 

This recipe for gingerbread bundt cake is the kind that gets passed down for generations…and the one that has my kitchen smelling like Christmas every year.

TOOLS NEEDED

• 10-Cup Bundt Pan: For perfect shape and golden crust.
  
• Electric Mixer: To cream butter and sugar easily.
  
• Mixing Bowls: Separate bowls for wet and dry ingredients.
  
• Whisk and Spatula: For combining ingredients without overmixing.
  
• Wire Rack: Essential for cooling and glazing.
  
• Sifter: Ensures a silky-smooth glaze.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Christmas Cake Recipes

Moist Gingerbread Cake Recipe with Cream Cheese Frosting

Best Ever Cranberry Christmas Cake Recipe + Video

Red Velvet Christmas Cake

Hershey’s Chocolate Cake Recipe – Family Favorite

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Gingerbread Bundt Cake

This recipe for Gingerbread Bundt Cake will be your new holiday favorite! Tender, sweet, and perfectly spiced, with an elegant presentation.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Cool Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 12

Calories 427cal

Author Donna Elick

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter softened
• 1 cup packed dark brown sugar
• 2 large eggs room temperature
• 1 cup unsulphured molasses
• 1/2 cup Greek yogurt or sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup hot water

Vanilla Glaze

• 1 1/2 cups powdered sugar sifted
• 2 –3 tablespoons milk or cream
• 1 teaspoon pure vanilla extract

Garnish

• Fresh pomegranate arils or cranberries and rosemary sprigs for a festive look

Instructions

• Preheat the Oven: Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan, making sure every crevice is coated.
• Combine the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg,1/4 teaspoon ground cloves, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
• Cream the Butter and Sugar: In a large mixing bowl, beat 3/4 cup unsalted butter and 1 cup packed dark brown sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, beating well after each.
• Add the Molasses and Yogurt: Mix in 1 cup unsulphured molasses, 1/2 cup Greek yogurt (or sour cream), and 2 teaspoons pure vanilla extract until smooth. The mixture may appear slightly curdled — that’s okay.
• Finish the Batter: Add the dry ingredients to the wet mixture in two batches, alternating with the 1 cup hot water. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
• Bake the Cake: Pour batter evenly into the prepared Bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool Completely: Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely, about 1 hour.
• Prepare the Glaze: In a small bowl, whisk 1 1/2 cups powdered sugar, 2 –3 tablespoons milk or cream, and 1 teaspoon pure vanilla extract until smooth and pourable.
• Glaze and Garnish: Drizzle glaze over the cooled cake, letting it drip beautifully down the sides. Garnish with fresh pomegranate arils or cranberries and rosemary sprigs for a festive finish.

Notes

Make-Ahead Tips: This cake can be baked 1–2 days in advance. Once cooled, wrap tightly in plastic wrap and store at room temperature. Glaze just before serving.

Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5.

Freezing: Freeze the unglazed cake for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze.

Reheating: Serve at room temperature or microwave individual slices for 10–15 seconds for that just-baked warmth.

Nutrition

Serving: 1 | Calories: 427cal | Carbohydrates: 75g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 230mg | Sugar: 54g | Fiber: 1g | Calcium: 103mg | Iron: 3mg

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 Gingerbread Bundt Cake appeared first on The Slow Roasted Italian.