Spring Desserts

We spend most holidays with Chad’s family (mine is 2,000 miles away), and I’m usually in charge of desserts. 

So, to make your own holiday weekend a little less stressful, I put together this collection of my favorite spring dessert ideas. Over 20 to choose from… I’m practically a pro at this point!

These recipes are perfect for Easter, Spring Break, potlucks, get-togethers, and just about any excuse you can think of to make scrumptious spring treats.

And because each of these desserts are quick and easy to make, you’ll be in and out of the kitchen lickety split!

Round out your spring spread with one of our favorite Fruit Salad Recipes — fresh, easy, and always a hit at the table.

EASY SPRING DESSERT IDEAS

It seems that no matter the time of year, things are busy busy busy!! Let these spring dessert recipes give you a hand, delivering impressive treats with very little effort.

You can even let the kids help, giving you a springtime activity that pulls double duty!

Orange Creamsicle Milkshake

Tastes just like your favorite ice cream bar, and you can make it in 5 minutes with just 3 simple ingredients! Sweet, refreshing, and full of nostalgia, each batch makes enough for two servings.

Mint Chocolate Chip Cookie Dough Dip

A truly scrumptious and safe-to-eat treat, and one of the best spring desserts when you need something fast. Every bite teases your taste buds and pleases your sweet tooth, especially when you’ve got cookies and graham crackers as dippers.

Orange Honey Rainbow Fruit Salad

Vibrant colors and bright flavors are only made better with a simple orange honey dressing. It really brings the whole bowl to life! Perfect for a make-ahead treat and extra sweet with a dollop of whipped cream on top.

Dreamy Strawberries and Cream Milkshake

A sweet berry shake speckled with strawberry bits and swirled with whipped cream. It’s unlike any milkshake you have ever tasted and ridiculously simple to make. Only 3 ingredients!

Crema Pasticcera (Italian Pastry Cream)

This thick, homemade pastry cream is delicious in tarts, cream puffs, donuts, and more! It’s rich and decadent with a hint of vanilla, and so easy to make from scratch.

COOKIES & BARS

Sometimes you need a sweet treat that will serve a lot of people or make on-the-go snacking a little easier. Cookies and bar desserts are just the thing, and their small size still delivers on big flavor!

Best Lemon Bar Recipe

One of my go-to spring desserts. The citrus flavor is vibrant and bright, and the creamy texture pairs so well with the crisp, buttery crust. Even if you’ve made other lemon bar recipes, you’ll want to try mine next. It really is the best!

Soft Easter Sugar Cookies

These buttery cookies are decorated to look just like Peeps Bunnies… aren’t they just the cutest things you’ve ever seen?! They’re super delicious too, with a melt-in-your-mouth icing that dries hard for easy stacking. I always package some up for gifts and treat bags!

Lemon Brownies

Just as fudgy as the chocolate version, but with a mouthwatering tang you’ll crave again and again. Perfectly light and refreshing, the sweet lemon icing really puts these chewy bars over the top.

Old Fashioned Pinwheel Cookies

These are soft and chewy with a gorgeous pink swirl in the center and cheerful sprinkles around the edges. Easily one of the most colorful and cheerful spring desserts you can make!

Lemon Crinkle Cookies

Crisp on the outside and chewy on the inside with a sugary crackle effect on top. They’re so bright and citrusy… the perfect addition to any dessert spread. Plus, each batch makes about 5 dozen cookies!

NO BAKE SPRING DESSERT RECIPES

When the weather starts to warm up, the last thing I want to do is turn on my oven. And when the holidays are in full swing, I often don’t have the space anyway.

Try one of these easy no bake recipes for a scrumptious treat without the heat.

Strawberry Icebox Cake

Layer upon layer of graham crackers, vanilla whipped cream frosting, and luscious fresh strawberries. This one’s always a hit at potlucks, and all you really have to do is assemble and chill.

Peanut Butter Caramel Icebox Cake

A symphony of flavors and textures in every bite… sweet and salty, a little bit crunchy, soft and creamy, and a whole lot delicious. It’s a welcome break from fruity spring dessert recipes, especially if you’re more of a chocolate lover.

Easy Lemon Icebox Cake

Pure sunshine in every slice. This no bake dessert strikes the perfect balance between sweet and tangy, leaving you wanting more with each bite. Prep it in 25 minutes, then freeze until it’s time to serve!

Bunny Bait Popcork Snack Mix

A fun and festive addition to any spring celebration, and one of our family’s favorite Easter treats! It started as a snack for the kids, but the adults kept sneaking it by the handful. Popcorn, M&Ms, pretzels, and colorful candy melts… sweet, salty, and just the right amount of crunch.

CAKES FOR SPRING

Something about that first slice always brings out the ooohs and aahhhs. There’s plenty of fruit flavor to go around here, plus the cutest little mini cakes packed with chocolate flavor. Showstoppers for sure!

Raspberry Lemonade Bundt Cake

Moist lemon cake with ribbons of zest, dotted with tart raspberries and drenched in a lemon berry glaze. Easy to make and one of my favorite spring treats!

Best Ever Lemon Pound Cake

Super tender, extra moist and buttery, and bursting with bright citrus flavor. Dust with powdered sugar or add a simple icing… it’s up to you!

Mini Nutella Cakes

Make this easy 4-ingredient dessert in the microwave! Fluffy chocolate hazelnut cake, slightly gooey center, and sweet powdered sugar on top. It’s simple, impressive, and everyone gets their own individual serving.

Cherry Limeade Pound Cake

Moist and tender bundt cake speckled with cherries and ribbons of lime zest. Just when you thought you couldn’t get any more fruit flavor, the cherry lime glaze knocks your socks off!

Easy Peach Cobbler Dump Cake Recipe

Juicy, cinnamon-spiced peach slices topped with fluffy, buttery cake. Perfect with a scoop of vanilla ice cream, and easy to make in the crockpot too.

LAYERED SPRING TREATS

Texture + flavor = big interest. And when you can work in several of each? That’s a winning dessert. I’ll let you in on a little secret… each of these layered treats is a no-bake recipe too!

Chocolate Lasagna Recipe

A stunning layered dessert filled with a rich cream cheese filling, sweet chocolate pudding, fluffy whipped cream, and an Oreo cookie crust. Top with crushed cookies and chocolate shavings for a restaurant-worthy finish to your meal.

Strawberry Cheesecake Trifle

This one’s almost too cute to eat… almost! With layer upon layer of fresh strawberries, fluffy angel food cake, and creamy cheesecake filling, this is one of those spring dessert ideas you’ll make well into summer.

Cadbury Egg Easter Trifle

Crushed Oreo cookies, gooey marshmallow creme, vanilla pudding, and milk chocolate… what more could you want? And the best part is that it’s ready in 10 minutes with just 5 ingredients!

Triple Berry Parfaits

Layer fresh strawberries, blueberries, and raspberries with sweet berry yogurt and fluffy whipped topping. One of the best spring desserts when you’re craving something light or a sweet bite in the middle of the afternoon.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published March 2013, 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. Thanks for your support, it helps us to keep creating new recipes.

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

WHY YOU’LL LOVE THIS CHOCOLATE TRES LECHES CAKE RECIPE

• Ultra-moist, milk-soaked chocolate cake
  
• Deep cocoa flavor in every layer
  
• Creamy chocolate whipped topping
  
• Make-ahead friendly
  
• Show-stopping but surprisingly simple

Chocolate Tres Leches Cake

Tres leches cake is already indulgent. Then I added eggnog. Now… it’s time for chocolate.

This is not a light dessert, and it’s not pretending to be. It’s soaked (properly soaked) until the cake absorbs every bit of that chocolate milk mixture and turns unbelievably tender.

And here’s the thing: you have to trust the process. When you pour that mixture over the cake, it looks like too much. It feels dramatic. Don’t panic! That’s exactly what you want.

The whipped cream goes on last… thick, chocolatey, and piled generously. No thin layer here.

Chill it. Slice it cold. Watch how cleanly it cuts, even though it’s fully saturated. 

Tres leches chocolate cake is rich. It’s bold. It’s absolutely not shy.

INGREDIENT NOTES

• Unsalted Butter: Softened fully for proper creaming and lift. When pressed, a finger should leave a clean indent.
  
• Cocoa Powder: Dutch process gives a deeper, darker chocolate flavor, but natural cocoa works too.
  
• Baking Soda + Baking Powder: Use both in this chocolate tres leches cake recipe for plenty of lift and structure.
  
• Sweetened Condensed Milk: Adds sweetness and body to the soak.
  
• Evaporated Milk: Brings richness without heaviness.
  
• Pure Vanilla Extract: Quality matters in terms of flavor.
  
• Heavy Cream: Whips into a stable, luscious topping. Keep it in the fridge until the last second!

VARIATIONS

Mocha Version: Add 1 tablespoon of instant espresso powder to the cake batter.

Dark Chocolate: Increase the amount of cocoa slightly and reduce the sugar by ¼ cup.

Less Intense: Replace the cocoa powder in the topping with powdered sugar for a classic whipped cream flavor.

Spiced Chocolate: Whisk a pinch of cinnamon into the milk mixture.

Berry Topping: Top chocolate tres leches cake with fresh raspberries before serving.

SERVING SUGGESTIONS 

• Plate chilled slices straight from the refrigerator.
  
• Add chocolate shavings for extra drama.
  
• Pair tres leches chocolate cake with strong coffee.
  
• Serve alongside fresh berries for contrast.
  
• Bring to dinner parties. This one travels beautifully.
  

TRES LECHE CHOCOLATE CAKE RECIPE FAQ

This tres leche chocolate cake recipe works because of absorption. The warm cake structure opens slightly after baking, and when chilled before soaking, it absorbs liquid evenly without collapsing. 

Pouring slowly allows the milk mixture to settle deep into the crumb instead of pooling in sections or on the surface.

The cocoa in the milk mixture deepens the flavor without overwhelming the sweetness. And whipping the cream to stiff peaks ensures it holds its shape against the rich base.

It isn’t just pouring milk over cake. It’s controlled saturation. And when done correctly, it’s magic.

TOOLS NEEDED

• 9 x 13-inch Baking Pan: Just the right size for the cake and the soak.
  
• Electric Mixer: For creaming the butter with sugar and whipping the cream.
  
• Mixing Bowls: There are multiple stages to this tres leches chocolate cake recipe!
  
• Whisk: For the smoothest milk mixture.
  
• Wooden Spoon Handle or Straw: To poke holes in the cake layer.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is rich and indulgent, yet surprisingly easy to make. Soaked cake, fluffy topping, and absolute dessert bliss.

Course Dessert

Cuisine Mexican

Method Oven

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 slices

Calories 620cal

Author Donna Elick

Ingredients

FOR THE CAKE

• 2 cups granulated sugar
• 2/3 cup unsalted butter, softened
• 1/2 teaspoon kosher salt
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup whole milk
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup cocoa powder

FOR THE CHOCOLATE TRES LECHES MIXTURE

• 1 14 ounce can sweetened condensed milk
• 1/2 cup evaporated milk
• 1/4 cup whole milk
• 1/4 cup cocoa powder

FOR THE CHOCOLATE WHIPPED CREAM

• 2 cups heavy cream
• 1/4 cup cocoa powder
• 2 teaspoons pure vanilla extract

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with butter or nonstick spray.
• CREAM BUTTER AND SUGAR: In a large mixing bowl, beat 2/3 cup unsalted butter, softened and 2 cups granulated sugar, and 1/2 teaspoon kosher salt for about 3 minutes, until light and creamy.
• ADD EGGS AND LIQUIDS: Beat in 4 large eggs one at a time. Add 2 teaspoons pure vanilla extract and 1 cup whole milk. Mix just until combined.
• ADD DRY INGREDIENTS: Add 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 cup cocoa powder. Mix on low speed just until no dry streaks remain.
• BAKE: Pour batter into the prepared pan and spread evenly. Bake for 40 minutes, until a toothpick inserted in the center comes out mostly clean.
• POKE HOLES: While the cake is still warm, use a straw or the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart.
• CHILL: Transfer the cake to the refrigerator and chill for 30 minutes.
• MAKE TRES LECHES MIXTURE: In a medium bowl, whisk together 1 14 ounce can sweetened condensed milk, 1/2 cup evaporated milk, 1/4 cup whole milk, and 1/4 cup cocoa powder until smooth.
• SOAK: Slowly pour the chocolate milk mixture evenly over the chilled cake. Allow it to absorb completely.
• MAKE WHIPPED CREAM: In a large bowl, beat 2 cups heavy cream, 1/4 cup cocoa powder, and 2 teaspoons pure vanilla extract until stiff peaks form.
• TOP AND SERVE: Spread the chocolate whipped cream evenly over the cake. Slice and serve chilled.

Notes

Chill Before Topping: The cake must be cool before adding whipped cream or it will melt.

Cocoa Choice: Dutch process cocoa provides a deeper chocolate flavor, but natural cocoa works well too.

Pour Slowly: Add the tres leches mixture gradually so it absorbs evenly without pooling.

Storage: Store covered in the refrigerator for up to 5 days.

Freezing: Not recommended once soaked, as texture will change.

Nutrition

Serving: 1 | Calories: 620cal | Carbohydrates: 78g | Protein: 11g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 144mg | Sodium: 312mg | Sugar: 55g | Fiber: 4g | Calcium: 245mg | Iron: 3mg

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 Chocolate Tres Leches Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHERRY DUMP CAKE

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

Cherry Dump Cake Recipe

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

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

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

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

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

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

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

SERVING SUGGESTIONS

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

CHERRY DUMP CAKE WITH CAKE MIX FAQ

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

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

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

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

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Other Dump Cake Recipes

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Cherry Dump Cake Recipe

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

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 356cal

Author Donna Elick

Ingredients

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

Optional toppings:

• Vanilla ice cream
• Whipped cream
• Maraschino cherries

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Originally published February 2019, updated and republished March 2026

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

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

WHY YOU’LL LOVE PIG PICKIN’ CAKE

• Light, fruity, and not overly sweet
  
• Feeds a crowd with zero stress
  
• Make-ahead friendly
  
• Classic Southern potluck favorite
  
• Perfect after heavy meals or barbecue

Pig Pickin Cake

This is one of those cakes people recognize the second they see it.

You don’t even have to explain it. Someone always says, “Ohhh… Pig Pickin’ Cake,” and suddenly they’re already cutting a piece.

I love this classic Pig Pickin cake recipe because it looks simple, but the flavors are anything but boring. 

The oranges are baked right into the cake, the pineapple keeps the topping light and tangy, and the whole thing just works together without trying too hard.

It’s cool, creamy, and bursting with flavor… especially after a big meal. This is the dessert that shows up to the party and quietly steals the spotlight.

INGREDIENT NOTES 

• Yellow Cake Mix: Reliable, tender, and perfect for absorbing citrus flavor. Make sure the package size is right!
  
• Mandarin Oranges: These add sweetness and moisture right into the cake batter.
  
• Reserved Orange Juice: This is where the flavor shows up. Don’t skip it.
  
• Cream Cheese: Gives the topping body and balance, lending some tang to contrast the sweetness.
  
• Powdered Sugar: Just enough for sweetness and to help thicken the frosting.
  
• Crushed Pineapple: Drain very well (more than you think) so the topping stays thick and creamy.
  
• Cool Whip: Comes frozen, so remember to thaw it in the fridge before getting started.

VARIATIONS

Coconut: Sprinkle toasted coconut on top of the frosting.

Extra Citrus: Add fresh orange zest to the batter.

Lighter Topping: Use reduced-fat cream cheese.

All-Pineapple: Skip the mandarins and use pineapple juice for the cake.

Layer Cake: Bake in two round pans for a dressed-up version. Double the amount of topping to frost the whole thing.

No Whipped Topping: Swap the tub of Cool Whip with stabilized whipped cream made from scratch.

SERVING SUGGESTIONS 

• Add extra mandarin orange slices on top of each slice.
  
• Serve Pig Pickin Cake chilled on hot days so it’s extra refreshing.
  
• Perfect for barbecues and potlucks.
  
• Great after pulled pork or ribs.
  
• Cut into small squares… this one’s rich!
  

PIG PICKIN CAKE RECIPE FAQ

This Pig Pickin Cake recipe works because it balances moisture, fat, and acidity.

The mandarin oranges and juice add sugar and acid directly into the batter, which tenderizes the crumb and keeps the cake soft for days. 

Cream cheese in the topping provides fat and structure, while the pineapple brings acidity that cuts sweetness and keeps the frosting from feeling heavy.

Folding the whipped topping gently preserves air, creating a light, mousse-like texture instead of a dense frosting. 

Letting the cake cool completely before topping prevents condensation, which is what causes soggy layers.

This recipe for Pig Pickin Cake isn’t about fancy baking. It’s smart ingredient chemistry doing the heavy lifting.

TOOLS NEEDED 

• 9×13-inch Baking Dish: Classic, easy, crowd-sized.
  
• Electric Mixer: Essential for smooth batter and fluffy topping.
  
• Mixing Bowls: One for the cake, one for the whipped topping.
  
• Spatula: Gentle folding matters.
  
• Wire Rack: The cake must cool fully before it’s frosted.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Guinness Chocolate Cake​

Orange Pound Cake

Chocolate Pound Cake

Dr Pepper Chocolate Cake

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Pig Pickin’ Cake

Pig Pickin Cake is lightly sweet, extra fluffy, and just the kind of citrus dessert you need after a heavy meal. Easy to make with cake mix!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

cooling time 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 1 (9 x 13-inch) cake

Calories 399cal

Author Donna Elick

Ingredients

FOR THE CAKE

• 1 box yellow cake mix 15.25 ounces
• 1/2 cup unsalted butter, softened
• 4 room temperature large eggs
• 1 teaspoon vanilla extract
• 1 can mandarin oranges, drained, juice reserved 15 ounces
• 1/2 cup reserved mandarin orange juice from the can

FOR THE TOPPING

• 8 ounces softened cream cheese
• 3/4 cup powdered sugar
• 1 can crushed pineapple, well drained 20 ounces
• 8 ounces thawed whipped topping

Instructions

MAKE THE CAKE:

• PREP OVEN AND PAN: Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
• MIX BATTER: In a large mixing bowl, add 1 box yellow cake mix, 1/2 cup unsalted butter, softened, 4 room temperature large eggs, 1 teaspoon vanilla extract, and 1/2 cup reserved mandarin orange juice. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and creamy.
• ADD ORANGES: Add 1 can mandarin oranges, drained, juice reserved and mix just until incorporated. Most of the orange segments should break into smaller pieces.
• BAKE: Pour the batter into the prepared baking dish and spread evenly. Bake for 35 minutes, until the cake is lightly golden and a toothpick inserted in the center comes out clean.
• COOL: Remove the cake from the oven and let it cool completely on a wire rack, about 45 minutes. The cake must be fully cooled before adding the topping.

MAKE THE TOPPING:

• MIX CREAM CHEESE: In a medium bowl, beat 8 ounces softened cream cheese and 3/4 cup powdered sugar until smooth and fluffy, about 1 to 2 minutes.
• ADD PINEAPPLE: Stir in t1 can crushed pineapple, well drained until evenly combined.
• FOLD: Gently fold 8 ounces thawed whipped topping until no streaks remain.
• ASSEMBLE: Spread the topping evenly over the cooled cake. Garnish with extra mandarin oranges if desired.
• SERVE: Serve chilled or at cool room temperature.

Notes

Serving Temperature: This cake can be served chilled or at room temperature, but should not sit out longer than 2 hours.

Storage: Cover and refrigerate for up to 4 days.

Freezing: For best results, freeze the cake without the topping. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the topping before serving.

Ingredient Note: Make sure the crushed pineapple is very well drained so the topping stays thick and creamy.

Baking Tip: Very soft butter blends more easily into the cake mix and helps create a tender crumb.

Nutrition

Serving: 1 | Calories: 399cal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 410mg | Sugar: 34g | Fiber: 1g | Calcium: 137mg | Iron: 1mg

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 Pig Pickin Cake 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 THIS RECIPE FOR IRISH APPLE CAKE

• Apple-forward, just like it should be
  
• Soft cake with a crisp, buttery topping
  
• Warm custard takes it over the top
  
• Not overly sweet… balanced and comforting
  
• Works for dessert or a special breakfast

Irish Apple Cake

This is an old-soul kind of cake. The kind that doesn’t rush or show off.

It’s apples first. Always. They soften into the cake, sink just enough, and give it that dense, tender crumb that feels intentional. The streusel bakes up golden and a little craggy, which I love. Nothing too perfect.

And then there’s the custard. Warm. Vanilla-heavy. Spoonable. You don’t drown the cake… you let it pool around the slice and do its thing.

This is the dessert you make when you want something grounding. Comforting. Quietly special.

Irish apple cake with custard sauce doesn’t ask for attention. It earns it.

INGREDIENT NOTES 

• Granny Smith Apples: Tart, sturdy, and perfect for baking. Honeycrisp is a good alternative. This cake is meant to be apple-heavy.
  
• Cinnamon: Just enough to warm things up without taking over.
  
• Rolled Oats: Gives the streusel some texture and that rustic feel.
  
• Whole Milk: Used in both the Irish apple cake and the custard for richness and consistency.
  
• Egg Yolks: The backbone of the custard. This is where the silkiness comes from.

VARIATIONS 

No Custard: Dust with powdered sugar and serve as a breakfast-style cake.

Extra Spice: Add a pinch of nutmeg or cloves to the batter.

Pear Swap: Replace half of the apples with diced pears.

Nutty: Add chopped walnuts or pecans to the streusel.

Dairy Free: Swap whole milk for oat or soy milk, use plant-based butter for the streusel, and skip the custard.

SERVING SUGGESTIONS

• Plate warm Irish apple cake with custard sauce spooned over the top.
  
• Great after a simple, hearty meal like chicken vegetable soup or cottage pie.
  
• Tastes lovely with hot tea or coffee. Maybe even an Irish coffee 😉
  
• Swap the custard for a generous drizzle of salted caramel sauce.
  

IRISH APPLE CAKE RECIPE FAQ 

This recipe for Irish apple cake works because it’s built for fruit.

The batter has enough structure from the creamed butter and eggs to support a heavy load of apples without collapsing, but it’s not so tight that it turns dry. 

Granny Smith apples are key here: their acidity and firmness let them soften during baking while still holding their shape, which gives the cake its signature dense, tender texture instead of turning it mushy.

The streusel does more than add crunch. The cold butter melts slowly in the oven, creating pockets of steam that keep the top light while the sugar caramelizes for flavor. 

And the custard? That’s controlled protein thickening. Gentle heat allows the egg yolks to coagulate gradually, creating a smooth, stable sauce instead of scrambled eggs. 

When warm custard meets a cooled slice of cake, you get contrast (temperature, texture, and richness) that makes the dessert feel complete rather than heavy.

TOOLS NEEDED 

• 8-inch Round Cake Pan: Keeps the cake thick and tender.
  
• Electric Mixer: For creaming the butter properly.
  
• Saucepan: Dedicated to the custard. Don’t rush it!
  
• Whisk: Essential for smooth custard.
  
• Fine-Mesh Strainer: Optional but helpful for ultra-smooth sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Irish Apple Cake

Enjoy tender Irish Apple Cake with buttery streusel and warm vanilla custard on top. A rustic, comforting dessert that’s easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 (1 slice)

Calories 757cal

Author Donna Elick

Ingredients

Apple Cake

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1/4 cup whole milk
• 3 Granny Smith apples, peeled, cored, and diced (about 3 cups)

Streusel Topping

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup rolled oats
• 6 tablespoons unsalted butter, cold and cubed

Custard Sauce

• 1 1/2 cups whole milk
• 5 large egg yolks
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Spray an 8-inch round cake pan with nonstick spray.
• MIX DRY INGREDIENTS: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Set aside.
• CREAM BUTTER: In a large mixing bowl, beat 1/2 cup unsalted butter, room temperature and 1/2 cup granulated sugar on medium-high speed until light and fluffy.
• ADD WET INGREDIENTS: Add 2 teaspoons pure vanilla extract, then beat in 2 large eggs, room temperature one at a time. Mix in 1/4 cup whole milk until combined.
• FINISH BATTER: Reduce mixer speed to low and mix in the flour mixture just until combined. Fold in 3 Granny Smith apples, peeled, cored, and diced.
• TRANSFER BATTER: Pour the batter into the prepared pan and spread evenly.
• MAKE STREUSEL: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 cup rolled oats. Cut in 6 tablespoons unsalted butter, cold and cubed until pea-sized crumbs form.
• TOP AND BAKE: Sprinkle the streusel evenly over the batter. Bake for 50 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
• COOL CAKE: Remove from the oven and cool completely in the pan.
• HEAT MILK: For the custard sauce, add 1 1/2 cups whole milk to a large saucepan. Heat over medium-high until just simmering, then remove from heat.
• WHISK EGGS: In a mixing bowl, whisk together 5 large egg yolks and 1/3 cup granulated sugar until pale.
• TEMPER: Slowly whisk the hot milk into the egg mixture. Return everything to the saucepan.
• THICKEN: In a small bowl, whisk 1/2 cup whole milk with 1 tablespoon cornstarch. Stir into the saucepan. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon.
• FINISH SAUCE: Remove from heat, whisk in 2 teaspoons pure vanilla extract, then strain to remove any lumps.
• SERVE: Slice the cake and serve warm or at room temperature with custard sauce.

Notes

Make-Ahead: The cake can be made up to 4 days ahead and stored at room temperature in an airtight container.

Storage: Store custard sauce separately in the refrigerator for up to 3 days.

Reheating: Warm custard gently in the microwave in short intervals, stirring between each.

Apple Tip: This cake is meant to be apple-heavy. The apples soften during baking and give the cake its signature texture and flavor.

No Sauce Option: Skip the custard and dust the cake with powdered sugar for a lighter breakfast-style treat.

Nutrition

Serving: 1 | Calories: 757cal | Carbohydrates: 98g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 298mg | Sodium: 237mg | Sugar: 59g | Fiber: 4g | Calcium: 205mg | 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 Irish Apple Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ITALIAN LEMON CAKE

• Light sponge with real structure and tenderness
  
• Creamy lemon filling that’s smooth and balanced
  
• Perfect make-ahead dessert for entertaining
  
• Not overly sweet… just right
  
• A true restaurant-style treat at home

Italian Lemon Cream Cake

It’s no secret that I love Olive Garden appetizers and entrees, but the desserts are truly something special.

There’s the classic tiramisu and the newer chocolate lasagna (you should give my pudding version a try!), but sometimes I need something a bit more refreshing after a heavy meal.

Italian lemon cake feels like an occasion, even when it’s not. It’s soft and airy, with that creamy lemon layer that makes people pause after the first bite.

It’s one of my all-time favorite lemon desserts, right next to my Lemon Meringue Pie!

My daughter loves baking, so this is the kind of recipe we make together when we want something a little extra.

She handles the mixing, I handle the hovering, and we both handle the taste-testing. It’s a good system.

Italian cake recipes aren’t the kind you rush. You let the sponge cool. You let the cream chill. You give it time to settle into itself. And when you slice into it later, it’s worth every minute.

Quietly impressive. Classic. And always gone faster than you think.

INGREDIENT NOTES

• Eggs: Room temperature matters here. It’s what helps the sponge whip properly.
  
• Mascarpone Cheese: Soft, mild, and creamy. Don’t substitute cream cheese… it changes the whole texture.
  
• Lemons: Fresh zest and juice are where the flavor lives. This is not the place to cut corners.
  
• Heavy Cream: Whip to stiff peaks so the filling holds its shape.
  
• Vanilla Cookie Crumbs: Adds that signature Olive Garden-style finish and gentle sweetness.

VARIATIONS

Extra Lemon: Add a little more zest to the filling for brighter citrus flavor.

Berry Burst: Scatter a handful of fresh raspberries over the lemon cream (between cake layers).

Mini Cakes: Bake the sponge in smaller pans and assemble individual cakes.

Vanilla Swap: Use Golden Oreo cookie crumbs instead of vanilla wafers.

Holiday Style: Garnish with candied lemon peel for a more dressed-up look.

SERVING SUGGESTIONS

• Enjoy chilled lemon cream cake with coffee or espresso.
  
• Add fresh strawberries, raspberries, or blueberries to each plate for color and contrast.
  
• Perfect sweet treat after a big Italian-style dinner.
  
• Lovely on dessert tables or for family celebrations.

LEMON CREAM CAKE FAQ

Sponge cakes rely on air, not fat, for structure. Beating the eggs and sugar for the full time builds a stable foam that holds everything together once baked. Folding gently keeps that air intact.

The mascarpone filling works because it’s high in fat but low in acidity, which keeps it smooth when combined with whipped cream and lemon juice.

Chilling isn’t just about firmness… it allows the filling to set and the sponge to absorb just enough moisture. That’s what gives this Italian lemon cream cake its signature soft-but-defined slices.

TOOLS NEEDED

• Deep 8-inch Round Cake Pan: Gives the sponge room to rise evenly.
  
• Electric Mixer: The eggs and sugar need time and power.
  
• Mixing Bowls: Two for the batter, plus two more for the lemon mascarpone cream filling.
  
• Wire Cooling Rack: Cooling Olive Garden lemon cake completely matters before slicing.
  
• Long Serrated Knife or Wilton Cake Leveler: Use the leveler if slicing makes you nervous. It keeps things even and stress-free.
  
• Offset Spatula: Makes spreading the cream easier and cleaner.

Enjoy!

With love, from our simple kitchen to yours.

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Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Italian Lemon Cream Cake combines an airy sponge cake with lemon mascarpone filling and an outer layer of crushed vanilla creme cookies.

Course Dessert

Cuisine Italian

Method Oven

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

chill time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 10 (1 slice)

Calories 462cal

Author Donna Elick

Ingredients

Sponge Cake

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup whole milk, room temperature

Lemon Cream Filling

• 1 cup heavy whipping cream
• 8 ounces mascarpone cheese, room temperature
• 1 cup powdered sugar, sifted
• Zest from 1 lemon (about 2 tablespoons)
• Fresh lemon juice from 1 lemon (about 3 ½ tablespoons)
• 1 teaspoon pure vanilla extract

Assembly

• 3/4 cup vanilla cookie crumbs
• Powdered sugar for dusting

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease and flour a deep 8-inch round cake pan.
• MIX DRY INGREDIENTS: In a medium bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt. Set aside.
• WHIP EGGS: In a large mixing bowl, add 4 large eggs, room temperature. Beat on medium speed for 1 minute. Gradually add 1 cup granulated sugar and 1/2 teaspoon pure vanilla extract. Continue beating for 7 to 8 minutes, until the mixture is thick, pale, and holds ribbons.
• FOLD BATTER: Gently fold the dry ingredients into the egg mixture in three additions, alternating with 1/4 cup unsalted butter, melted and cooled and 1/4 cup whole milk, room temperature, starting and ending with the dry ingredients. Fold carefully to avoid deflating the batter.
• BAKE: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
• COOL CAKE: Let the cake cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
• WHIP CREAM: In a clean mixing bowl, whip 1 cup heavy whipping cream until stiff peaks form. Set aside.
• MAKE FILLING: In another bowl, add 8 ounces mascarpone cheese, room temperature, 1 cup powdered sugar, sifted, Zest from 1 lemon, Fresh lemon juice from 1 lemon, and 1 teaspoon pure vanilla extract. Beat until smooth and creamy.
• COMBINE: Gently fold the whipped cream into the mascarpone mixture until fully combined. Reserve ½ cup of the lemon cream for the exterior of the cake.
• SLICE CAKE: Once completely cooled, use a long serrated knife to slice the cake horizontally into two even layers.
• ASSEMBLE: Place the bottom layer on a serving plate. Spread the lemon cream filling evenly over the top, leaving the reserved portion aside. Place the second layer on top.
• COAT SIDES: Spread the reserved ½ cup lemon cream around the sides of the cake. Gently press 3/4 cup vanilla cookie crumbs into the sides to coat.
• CHILL: Refrigerate the cake for at least 2 hours to set.
• FINISH: Just before serving, dust the top lightly with Powdered sugar.

Notes

Make-Ahead: This cake can be assembled up to 24 hours ahead. Keep refrigerated until ready to serve.

Storage: Store covered in the refrigerator for up to 3 days.

Freezing: Freeze the unfrosted sponge cake tightly wrapped for up to 2 months. Thaw completely before filling and assembling.

Technique Tip: Be sure to beat the eggs and sugar for the full 7 to 8 minutes. This step builds the structure of the sponge cake. If the batter sits too long before baking, gently re-whip for 30 seconds to restore volume.

Nutrition

Serving: 1 | Calories: 462cal | Carbohydrates: 49g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 128mg | Sodium: 181mg | Sugar: 35g | Fiber: 0.5g | Calcium: 92mg | Iron: 1mg

Originally published January 2024, updated and republished January 2026

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

The post Italian Lemon Cream Cake (Olive Garden Copycat Recipe) 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.

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

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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 POUND CAKE WITH ORANGE

• Big, bold citrus flavor without being overly sweet
  
• Stays moist for days (and somehow tastes even better tomorrow)
  
• Made with simple pantry ingredients and classic technique
  
• Perfect for breakfast, dessert, or… let’s be honest… snacking at midnight

Orange Pound Cake

Okay listen… I love oranges. LOVE love love them!!! When I lived in Florida, I ate them like it was my full-time job. 

Then I moved to Arizona, and (shocker) we actually get more sunshine here??? We had 30 orange trees at our last house in Phoenix. So yes, citrus basically runs in my veins.

This cake? Ohhh honey. It’s the one I pull out when I want something bright but still rich and cozy. That dense, dreamy pound-cake crumb with all that fragrant zest mixed in… I mean… come on. 

And orange pound cake with orange glaze? Forget it. Absolute sunshine-loaf perfection.

INGREDIENT NOTES

• Unsalted Butter: Room temp really matters here. It traps air in the batter and gives you that tight, velvety crumb.
  
• Almond Extract: Just a touch makes the orange flavor taste rounder and more intense. Don’t skip!
  
• Whole Milk: Adds moisture and richness. Lower-fat milk can make the cake a bit drier.
  
• Orange Zest: Zest only! No white pith, or it gets bitter.
  
• Powdered Sugar: For the glaze. Use OJ instead of water if you want extra citrus punch.

VARIATIONS 

Orange-Lemon Swirl: Swap 1 orange-worth of zest with lemon zest for a brighter, two-citrus vibe.

Almond Orange Loaf: Add ½ teaspoon more almond extract for a bakery-style twist.

Chocolate Orange: Fold in ½ cup mini chocolate chips with the final dry addition.

Glaze-Free Purist: Skip the glaze and dust orange pound cake with powdered sugar right before serving.

Orange Crunch Top: Sprinkle coarse sugar over the batter before baking for a crunchy lid.

Holiday Spice: Add ½ teaspoon cinnamon + a pinch of nutmeg to the dry mix. Cozy city.

SERVING SUGGESTIONS 

• Top with a dollop of whipped cream and fresh orange slices.
  
• Pair this orange pound cake recipe with a warm vanilla latte or Sweet Cream Cold Brew.
  
• Toast a slice or two, then spread with salted butter… ridiculously good!!
  
• Enjoy orange pound cake with glaze alongside our berry fruit salad.
  
• Serve with sheet pan frittata and crispy potatoes for an easy brunch spread.
  

ORANGE POUND CAKE RECIPE FAQ 

Pound cakes have been my little baking obsession for decades. They look simple… but oh, they are divas. 

The real secret is the creaming step… getting that butter and sugar unbelievably pale and fluffy. That’s where the structure forms. Skip that, and your cake gets heavy and sad. 

Also, citrus zest is basically perfume for baked goods. When you rub it into the batter with the final flour addition, you release all those oils right at the perfect moment. 

That’s how you get maximum orange flavor without messing with the texture. Little details, big payoff!

TOOLS NEEDED 

• Stand Mixer: Makes that long creaming step effortless.
  
• 9×5 Loaf Pan: The correct size keeps the orange pound cake tall and evenly baked.
  
• Parchment Paper: Those “handles” make lifting the cake out so easy.
  
• Offset Spatula: Optional but perfect for that center line that helps the loaf crack beautifully.
  
• Microplane Zester: You want fine, fluffy zest… not chunky bits.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Cream Cheese Coffee Cake

Chocolate Pound Cake

Vanilla Buttermilk Cake (Moist and Tender Recipe)

Best Ever Starbucks Lemon Loaf Copycat Recipe

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Orange Pound Cake

Top Orange Pound Cake with a simple glaze and you’ve got yourself a winning combination! Tender, lightly sweet, and just right for snacking.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 20 slices

Calories 196cal

Author Donna Elick

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 4 large eggs room temperature
• 2 cups all purpose flour spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk room temperature
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon almond extract
• Zest of 3 large oranges

Glaze, optional:

• 1/2 cup powdered sugar
• 1 tablespoon water or orange juice
• Zest of 1 orange

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 350°F. Line a 9 by 5 inch loaf pan with parchment paper, letting the long sides hang over to form handles.
• CREAM BUTTER AND SUGAR: In a stand mixer fitted with a paddle attachment, beat 1 cup unsalted butter and 1 cup granulated sugar on medium speed for about 10 minutes, until pale, fluffy, and creamy. Scrape the bowl halfway through.
• ADD EGGS: In a small bowl, whisk 4 large eggs. With the mixer on low, slowly drizzle in the eggs, adding about 1 egg worth at a time. Stop and scrape the bowl after each addition until the mixture is smooth and emulsified.
• MIX DRY INGREDIENTS: In a medium bowl, whisk together 2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
• MIX WET INGREDIENTS: In a measuring cup, whisk together 1/2 cup whole milk, 1 tablespoon pure vanilla extract, and 3/4 teaspoon almond extractt.
• ALTERNATE ADDING DRY AND WET: With the mixer on low, add one third of the flour mixture, then half of the milk mixture. Repeat, ending with the last portion of flour. Add the Zest of 3 large oranges with the final dry addition. Scrape the bowl and fold once or twice with a spatula.
• TRANSFER BATTER: Pour the batter into the prepared loaf pan. Use the tip of a butter dipped offset spatula to lightly drag a line down the center of the batter to encourage an even crack.
• BAKE: Bake for 60 minutes, until the top springs back when pressed and a toothpick inserted in the center comes out clean.
• COOL: Cool in the pan for 10 minutes, then lift out with the parchment handles and cool completely on a wire rack. For the best texture, chill overnight in the refrigerator.
• MAKE GLAZE: In a small bowl, whisk 1/2 cup powdered sugar, 1 tablespoon water or orange juice, and the Zest of 1 orange until smooth. Drizzle over the cooled pound cake before slicing.

Notes

Make Ahead: This pound cake tastes even better the next day. Chill overnight for a dense and tender texture.

Storage: Store covered at room temperature for 3 days or refrigerate for up to 1 week.

Freezing: Wrap slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw in the refrigerator.

Reheating: Warm slices in the microwave for 10 to 15 seconds for a fresh baked taste.

Ingredient Tip: Room temperature ingredients help the batter emulsify and rise evenly.

Nutrition

Serving: 1 | Calories: 196cal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 117mg | Sugar: 13g | Fiber: 0.3g | Calcium: 41mg | Iron: 1mg

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 Orange Pound Cake appeared first on The Slow Roasted Italian.