Patriotic Cake Bite Recipe

These are mini vanilla cake bites, iced and decorated for all of your Patriotic parties. Perfect for Memorial Day or the 4th of July, these will travel well and hang out on a BBQ table like pros. Beyond that, they’re fluffy and tender with the most delightful vanilla cake flavor! The bright white vanilla icing creates the perfect backdrop for the red, white, and blue sprinkles (or any other colors you’d like)!

How to Make Vanilla Cake Bites

1. Preheat the oven to 350°F (180°C). 
2. In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
3. Add in the eggs, one at a time, mixing thoroughly between each addition.
4. Once mixed in, add the vanilla extract and butter flavor.
5. In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
6. Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
7. Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
8. Bake for 17-20 minutes or until the cake springs back when tapped or a tooth pick comes out with some moist crumbs on it.
9. Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
10. Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
11. Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed.
12. Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
13. Allow the icing to set and then serve. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Patriotic Desserts

• Patriotic Sprinkle Cookies
• Jello Poke Cake
• Poptart Cookie Bar

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Patriotic Cake Bites

Tiny vanilla cakes topped with bright vanilla icing and patriotic sprinkles. These Patriotic Cake Bites are proud to be your favorite All-American treats.

Course Dessert

Keyword cake bites, patriotic desserts, vanilla cake bites

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 24 mini cake bites

Calories 4529kcal

Ingredients

• 1/4 cup (56g) salted butter, melted
• 1/4 cup (60mL) canola oil
• 1 cup (230g) granulated sugar
• 2 eggs, room temperature
• 1/2 Tbsp vanilla extract
• 1/4 tsp butter flavor
• 1 cup (139g) cake flour
• 1/4 cup (38g) all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup (177mL) buttermilk, room temperature

Vanilla Icing

• ¼ cup (59mL) milk
• 10 Tbsp butter
• 2 tsp clear vanilla extract
• 3 1/2 cups (375g) powdered sugar
• White food coloring, if desired
• sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
  1/4 cup (56g) salted butter, melted, 1/4 cup (60mL) canola oil, 1 cup (230g) granulated sugar
• Add in the eggs, one at a time, mixing thoroughly between each addition.
  2 eggs, room temperature
• Once mixed in, add the vanilla extract and butter flavor.
  1/2 Tbsp vanilla extract, 1/4 tsp butter flavor
• In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
  1 cup (139g) cake flour, 1/4 cup (38g) all-purpose flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt
• Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
  2/3 cup (177mL) buttermilk, room temperature
• Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
• Bake for 17-20 minutes or until the cake springs back when tapped or a tooth pick comes out with some moist crumbs on it.
• Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
• Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
  ¼ cup (59mL) milk, 10 Tbsp butter
• Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed. If using white food coloring, mix until incorporated.
  2 tsp clear vanilla extract, 3 1/2 cups (375g) powdered sugar, White food coloring, if desired
• Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
  sprinkles
• Allow the icing to set and then serve. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 4529kcal | Carbohydrates: 738g | Protein: 21g | Fat: 175g | Saturated Fat: 78g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 65g | Trans Fat: 5g | Cholesterol: 308mg | Sodium: 2482mg | Potassium: 306mg | Fiber: 4g | Sugar: 615g | Vitamin A: 3601IU | Calcium: 198mg | Iron: 3mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Patriotic Cake Bites  appeared first on Cookies for Days.

Cookies and Cream Bundt Cake Recipe

This recipe is inspired by the Nothing Bundt Cakes’ Cookies and Cream Bundt Cake – it is incredibly light and moist, with a tender buttery-vanilla crumb and tons of crushed Oreo pieces throughout. BUT instead of being topped with a plain cream cheese frosting, I leveled up and topped my homemade Cookies and Cream Bundt Cake with Cookies and Cream frosting. It is silky and bursting with little bites of Oreo goodness and honestly? It completely makes the cake.

Bundt Cake Ingredients

*Exact measurements and directions can be found in the recipe card at the bottom of this post!

How to Make Homemade Bundt Cake 

1. Preheat the oven to 350°F (180°C).
2. In the bowl of a stand mixer or with an electric hand mixer, mix the melted butter, canola oil, and granulated sugar until well combined.
3. While slowly mixing, add the sour cream. Mix until completely combined. 
4. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
5. Once all of the eggs are added, add the vanilla and butter extract.
6. Scrape down the sides and add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
7. Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
8. Fold in the 20 chopped Oreos to the batter.
9. Spray a 9in bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
10. Once the pan is prepared, pour the batter into the 9in bundt pan.
11. Bake at 350°F (180°C) for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
12. Allow the cake to cool for 10 minutes before flipping out the cake onto a cooling rack.
13. Once the cake is cool, make the cookies and cream frosting by creaming the butter on high for 10 minutes.
14. To the creamed butter, add the powdered sugar and vanilla and mix well. 
15. Fold the finely chopped Oreos into the mixed frosting and transfer the frosting to a piping bag.
16. Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
17. Use an offset spatula to smooth the frosting in the center of the bundt cake.
18. Serve and enjoy! Store in the fridge for up to 4 days.

How should I store Bundt Cake?

You can store this cake in the fridge for up to 4 days. If you have cut into the cake, tightly cover the exposed portion of the cake with plastic wrap before placing in the fridge to help it stay soft.

What frosting should I use on Bundt Cakes?

This recipe calls for homemade Cookies and Cream frosting. But you can definitely try my delish Cream Cheese Frosting or even a Chocolate Glaze in its place if you’d rather. If you want this to be a true copycat for Nothing Bundt Cakes, you will want to use a Cream Cheese frosting!

My Favorite Cake Recipes

• Lemon Bundt Cake 
• Carrot Cake
• Rainbow Layer Cake 
• Homemade Cake Pops

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Cookies and Cream Bundt Cake

A moist + fluffy vanilla bundt cake stuffed with Oreo chunks and topped with a decadently smooth cookies and cream frosting. This Cookies and Cream Bundt Cake is show stopping in both appearance and flavor!

Course Dessert

Keyword bundt cake, cookies and cream bundt cake

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 16 servings

Calories 443kcal

Ingredients

Bundt Cake

• 1/2 cup (111g) salted butter, melted
• 1/2 cup (120mL) canola oil
• 2 cups (460g) granulated sugar
• 2/3 cup (160g) sour cream
• 4 eggs
• 1 tbsp vanilla extract
• 1/2 tsp butter extract
• 2 1/2 cups (380g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/3 cup (78mL) whole milk
• 20 oreos, chopped

Cookies and Cream Frosting

• 1/2 cup (111g) salted butter, softened
• 3 cups (321g) powdered sugar
• 1 tsp vanilla extract
• 8 oreos, finely chopped

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of a stand mixer or with an electric hand mixer, mix the melted butter, canola oil, and granulated sugar until well combined.
  1/2 cup (111g) salted butter, melted, 1/2 cup (120mL) canola oil, 2 cups (460g) granulated sugar
• While slowly mixing, add the sour cream. Mix until completely combined.
  2/3 cup (160g) sour cream
• Then add one egg at a time, allowing the mixture to combine before adding the next egg.
  4 eggs
• Once all of the eggs are added, add the vanilla and butter extract.
  1 tbsp vanilla extract, 1/2 tsp butter extract
• Scrape down the sides and add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
  2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt
• Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
  1/3 cup (78mL) whole milk
• Fold in the 20 chopped Oreos to the batter.
  20 oreos, chopped
• Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
• Once the pan is prepared, pour the batter into the bundt pan.
• Bake at 350°F (180°C) for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
• Allow the cake to cool for 10 minutes before flipping out the cake onto a cooling rack.
• Once the cake is cool, make the cookies and cream frosting by creaming the butter on high for 10 minutes.
  1/2 cup (111g) salted butter, softened
• To the creamed butter, add the powdered sugar and vanilla and mix well.
  3 cups (321g) powdered sugar, 1 tsp vanilla extract
• Fold the finely chopped Oreos into the mixed frosting and transfer the frosting to a piping bag.
  8 oreos, finely chopped
• Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
• Use an offset spatula to smooth the frosting in the center of the bundt cake.
• Serve and enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 443kcal | Carbohydrates: 85g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 215mg | Potassium: 59mg | Fiber: 1g | Sugar: 69g | Vitamin A: 127IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
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The post Cookies and Cream Bundt Cake appeared first on Cookies for Days.

Easter Dirt Cake Recipe

Dirt Cake is the perfect no-bake dessert for Easter! It tastes decadent and special, without being difficult to assemble.

The base of this dessert is a rich, buttery Oreo cookie crust. Then it is topped with a homemade chocolate pudding (SO much better than store-bought) that is  combined with a cream cheese / whipped topping mixture. We finish off the treat with more crushed Oreos and decorations (if you choose)!

I decorated my dirt cake with green-dyed shredded coconut, Cadbury Eggs, and chocolate carrots – but you can add whatever you’d like! Maybe even Peeps?

Ingredients in Easter-Themed Dirt Cake 

How to Make Dirt Cake

Can I use store-bought chocolate pudding?

Yes, you can! You will make it according to the pudding’s directions and then chill. Once chilled, you will mix it into the cream cheese / whipped topping mixture as stated in the instructions.

No-Bake Desserts

• No Bake Cookies
• No Bake Cornflake Cookies
• No Bake Peanut Butter Bars

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Easter Dirt Cake

This no-bake Easter dessert is decadent, delicious, and (in keeping to the theme) looks like dirt! Easter Dirt Cake has a buttery Oreo crust, a layer of whipped cream cheese chocolate pudding, and a dusting of Oreo crumbs.

Course Dessert

Keyword Easter dirt cake

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Servings 20 servings

Calories 130kcal

Ingredients

Pudding

• 3/4 cup granulated sugar
• 1/3 cup cocoa powder
• 1/3 cup cornstarch
• 1/2 tsp salt
• 4 cups milk
• 1 tbsp vanilla extract
• 2 tbsp salted butter

Cream Cheese Mixture

• 8 oz cream cheese, room temperature
• 1/2 cup salted butter, room temperature
• 1 cup powdered sugar
• 8 oz whipped topping (or 2 cups whipping cream, whipped to stiff peaks)

Oreo Crust

• 14 oz package oreos
• 6 tbsp salted butter, melted

Instructions

• In a large bowl, whisk together the granulated sugar, cocoa powder, cornstarch and salt. Set aside.
• In a large pan, heat the milk until steaming. Once steaming, slowly whisk the dry ingredients into the steaming milk.
• Continue whisking constantly until the pudding has thickened and coats the back of a spoon with a thick layer of pudding.
• Once the pudding has thickened, remove it from the heat and whisk in the vanilla and butter.
• After the pudding is completely mixed, transfer it to a large shallow dish (like a large pie plate or even a 9×13 pan – the larger the pan the faster the pudding will chill). Cover the pudding with plastic wrap, making sure that the plastic wrap is touching the top of the pudding to avoid getting a layer on the top of your pudding.
• Cool the pudding in the fridge until completely chilled.
• Once chilled, combine the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer until smooth.
• To the cream cheese and butter mixture, add the powdered sugar, mixing until combined.
• Fold the whipped topping into the cream cheese mixture until smooth.
• Once smooth, add the chocolate pudding to the cream cheese mixture and fold until completely combined. Set aside.
• Crush the entire package of Oreos into a fine crumb. (I use my blender or food processor for this, but you can also put in a ziplock bag and crush with a rolling pin).
• Divide the Oreo crumbs in half.
• To one half of the crushed oreos, add the melted butter.
• Press the oreo/butter mix into the bottom of a 9×13 pan.
• Top the oreo crust with the chocolate pudding mixture.
• Sprinkle the remaining oreo crumbs on top of the pudding mixture.
• Decorate with chocolate eggs, peeps, green colored coconut (for grass) and chocolate carrots, as desired.

Nutrition

Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 9mg | Sodium: 95mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 122IU | Calcium: 71mg | Iron: 0.2mg

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• Oreo Truffle Cookie Bars 
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The post Easter Dirt Cake appeared first on Cookies for Days.

Carrot Cake Cupcakes Recipe

If my mom is the queen of Carrot Cake (she is), I am the princess of Carrot Cake Cupcakes. This recipe takes my mom’s time-honored and perfect carrot cake recipe and turns it into a cupcake! It has a tender crumb, a delightful cinnamon undertone, and an “I want to eat it by the spoon” thick cream cheese frosting. Here are 3 tips to make sure your cupcakes turn out wonderfully fluffy and yum every time. 

1. Make sure you grate the carrots fresh. I know it’s tempting to buy the pre-shredded kind from the store, but the fresh carrots make this so much better! 
2. We all love big cupcakes, but don’t overfill your liners! Spoon about 3 Tbsp worth of batter into the liner and you’ll be golden. Too much batter causes cupcakes to explode over the top in a not-so-pretty fashion. 
3. Be careful not to over bake your cupcakes! This will dry it out and lose that moistness we crave here. Your cupcakes are ready when you insert a toothpick and it comes out with a few moist crumbs.

If you’d rather just bake a cake, here’s my mom’s Best Ever Carrot Cake recipe.

How to Make Carrot Cake Cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
2. In a bowl with an electric hand mixer combine the oil, sugar, and eggs.
3. Once combined, stir in the grated carrots.
4. Next, add the flour, baking soda, cinnamon, and salt. Mix until a very loose batter forms.
5. Once the batter is ready, scoop 3 tbsp of batter into each liner in the prepped cupcake tin.
6. Bake at 350°F for 18-22 minutes or until a toothpick comes out with a few moist crumbs on it.
7. Allow the cupcakes to cool completely before making the frosting.
8. To make the frosting, combine the cream cheese and powdered sugar until smooth using a stand mixer or an electric hand mixer.
9. Slow the mixer down and slowly add in the heavy cream and clear vanilla. Once completely combined, change your attachment to the whisk attachment and turn the speed up to as high as it will go. Whip until a thick frosting forms.
10. Pipe or spread the frosting onto each cupcake and top with chopped pecans, sprinkles or leave plain.
11. Enjoy! Store in the fridge for up to 4 days.

How to Store Homemade Cupcakes

Allow your cupcakes to cool completely and frost as desired. Place in an airtight container or cover tightly with plastic wrap and store in the fridge for up to 4 days. Enjoy!

How to Decorate Carrot Cake Cupcakes

Begin by piping or spreading your frosting onto the cupcake. From there, you can leave them plain or top with themed sprinkles, chopped pecans, or get fancy and pipe a carrot onto the top.

Must-Make Easter Recipes

• Cadbury Egg Cookies
• Cadbury Egg Brownies
• Homemade Crescent Rolls

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Carrot Cake Cupcakes

This is my mom’s famous Carrot Cake adapted into a Carrot Cake Cupcake recipe. They’re moist, tender, impeccably spiced, and ridiculously good.

Course Dessert

Keyword carrot cake cupcakes, Easter

Prep Time 27 minutes minutes

Cook Time 20 minutes minutes

Servings 12 cupcakes

Calories 382kcal

Ingredients

• 3/4 cup canola oil
• 1 cups granulated sugar
• 2 eggs
• 1 1/2 cups packed fresh grated carrots
• 1 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

Whipped Cream Cheese Frosting

• 12 oz cream cheese, softened
• 2 cups powdered sugar
• 1 cup heavy whipping cream
• 2 tsp clear vanilla

Instructions

• Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
• In a bowl with an electric hand mixer combine the oil, sugar, and eggs.
• Once combined, stir in the grated carrots.
• Next, add the flour, baking soda, cinnamon, and salt. Mix until a very loose batter forms.
• Once the batter is ready, scoop 3 tbsp of batter into each liner in the prepped cupcake tin.
• Bake at 350°F for 18-22 minutes or until a toothpick comes out with a few moist crumbs on it.
• Allow the cupcakes to cool completely before making the frosting.
• To make the frosting, combine the cream cheese and powdered sugar until smooth using a stand mixer or an electric hand mixer.
• Slow the mixer down and slowly add in the heavy cream and clear vanilla. Once completely combined, change your attachment to the whisk attachment and turn the speed up to as high as it will go. Whip until a thick frosting forms.
• Pipe or spread the frosting onto each cupcake and top with chopped pecans, sprinkles or leave plain.
• Enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 382kcal | Carbohydrates: 45g | Protein: 3g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 205mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 332IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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The post Carrot Cake Cupcakes appeared first on Cookies for Days.

Lemon Bundt Cake Recipe

Anytime I ask for recipe ideas, I am bombarded with requests for a copycat recipe for Nothing Bundt Cakes’ Lemon Cake. Well, the day has finally come and all of your citrusy dreams are about to come true! 

First, you need to know that I take the development of copycat recipes very seriously. On my websites you can find the 108+ copycat recipes that I’ve developed over the last 7 years. So I was completely amped about this challenge. 

To start, I consulted the actual ingredient list from Nothing Bundt Cakes’ website. And through lots of experimenting and yummy taste tests, I finally nailed it. 

This lemon bundt cake recipe is every bit as light and refreshing as the original! It contains a tender, moist crumb that is bursting with sweet and tangy lemon and a thick, velvety smooth cream cheese frosting piped on top. I promise you’re going to love it! And bonus, it didn’t cost anywhere near $30+ to make.

Lemon Nothing Bundt Cake Ingredients

How to Make Lemon Cake

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
3. While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
4. Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
5. Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
6. Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
7. Spray a 9in bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
8. Pour the finished batter into the prepared 9 in bundt pan.
9. Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
10. Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
11. Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
12. Add the powdered sugar and mix well. 
13. Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
14. Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
15. Use an offset spatula to smooth the frosting in the center of the bundt cake.
16. Serve and enjoy! Store in the fridge for up to 4 days.

How should I store Nothing Bundt Cake?

This lemon cake needs to be refrigerated! Store in the fridge for up to 4 days. When you’re ready to enjoy, you can allow the cake to sit at room temperature to soften prior to serving.

Lemon Lovers, Check These Out!

• Lemon Pie 
• Lemon Brownies
• Lemon Blueberry Cookies

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Lemon Bundt Cake

This is the best copycat recipe for the Lemon Bundt Cake from Nothing Bundt Cakes. It is moist and fluffy with a bright citrusy kick and a velvety cream cheese frosting.

Course Dessert

Keyword Lemon bundt Cake, lemon cake, Nothing Bundt Cakes

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 16 servings

Calories 388kcal

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup canola oil
• 2 cups granulated sugar
• 2/3 cup sour cream
• 4 eggs
• 1/4 cup lemon juice
• 1 tbsp lemon oil
• zest of 1 lemon
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2/3 cup whole milk

Cream Cheese Frosting

• 12 oz cream cheese, softened (the block kind)
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 1 tbsp clear vanilla extract

Instructions

• Preheat the oven to 350°F.
• In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
• While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
• Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
• Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
• Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
• Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
• Pour the finished batter into the prepared bundt pan.
• Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
• Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
• Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
• Add the powdered sugar and mix well.
• Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
• Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
• Use an offset spatula to smooth the frosting in the center of the bundt cake.
• Serve and enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 388kcal | Carbohydrates: 71g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 217mg | Potassium: 68mg | Fiber: 1g | Sugar: 55g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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The post Lemon Bundt Cake  appeared first on Cookies for Days.

The BEST Carrot Cake Recipe

This is my mom’s incredible carrot cake recipe! She is positively famous for this recipe and has kindly shared all of her tried and true tips for baking the best carrot cake ever. 

1. Make sure you grate the carrots fresh. I know it’s tempting to buy the pre-shredded kind from the store, but the fresh carrots make this so much better! 
2. Make sure all ingredients are completely mixed together before pouring into the pan. I know that sounds intuitive, but you’d be amazed how many bakers rush this and end up with dry patches in their cake. 
3. Be careful not to overbake your cake! This will dry it out and lose that moistness we crave here.

Homemade Carrot Cake Ingredients

For the frosting, check out my cream cheese frosting recipe!

How to Make Carrot Cake

How to Make the Cream Cheese Frosting for a Carrot Cake

Decoration Tips

You can decorate this easy carrot cake as simply or extravagantly as you’d like! For a simple, but elegant look,  top with candied pecans or a swirl of the frosting. I personally like to pipe orange cream cheese frosting to look like carrots on the top of the cake for a festive touch.

Storing this Simple Carrot Cake Recipe

Cover your cake as tightly as you can and store in the fridge for up to 5 days. It needs to be stored in the refrigerator because of the high moisture level of this cake. But that doesn’t mean you need to serve this cake cold – it will be okay at room temperature for a little while!

Can you freeze Homemade Carrot Cake?

You absolutely can! I would recommend freezing before frosting because it makes things a little easier, but you can also freeze the completed product. Wrap your cake in plastic wrap tightly and then seal in a ziptop bag or airtight container. Place in the freezer and use within 3 months!

Other Spring Recipes

• Lemon Melt Away Cookies
• The Best Chicken Salad
• Cadbury Egg Cookies

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Carrot Cake

This is the moist and expertly spiced Carrot Cake recipe you’ve been searching for!  Complemented with a thick and velvety cream cheese frosting, it is a fool-proof classic.

Course Dessert

Cuisine American

Keyword carrot cake

Prep Time 30 minutes minutes

Cook Time 29 minutes minutes

Calories 5682kcal

Ingredients

• 2 cups (304g) all-purpose flour
• 2 cups (460g) granulated sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 1/2 cups (360mL) canola oil
• 4 eggs
• 3 cups (330g) packed grated carrots

Instructions

• Preheat the oven to 350°F (180°C) and spray a 9×13 pan with non stick spray and set aside.
• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
  2 cups (304g) all-purpose flour, 2 cups (460g) granulated sugar, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp salt
• Using an electric hand mixer, slowly add in the oil, eggs and packed carrots.
  1 1/2 cups (360mL) canola oil , 4 eggs, 3 cups (330g) packed grated carrots
• Once the batter is mixed thoroughly, pour into your prepared pan.
• Bake at 350°F (180°C) for 25-35 minutes or until the cake passes the toothpick test.
• Allow the cake to cool completely before frosting.
• Ice using your favorite Cream Cheese Frosting.
• Enjoy!

Nutrition

Calories: 5682kcal | Carbohydrates: 594g | Protein: 48g | Fat: 357g | Saturated Fat: 31g | Polyunsaturated Fat: 99g | Monounsaturated Fat: 219g | Trans Fat: 1g | Cholesterol: 655mg | Sodium: 4774mg | Potassium: 536mg | Fiber: 9g | Sugar: 401g | Vitamin A: 962IU | Vitamin C: 0.1mg | Calcium: 182mg | Iron: 15mg

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The post Carrot Cake appeared first on Cookies for Days.

Rainbow Cake Recipe

I cannot get over how pretty this Rainbow Cake is! The vibrant rainbow layers sandwiched by a white buttercream that is silky smooth –mmmmhmmm, give me more of that! This is the perfect Rainbow Birthday Cake, St. Patrick’s Day celebration cake or baby shower cake with rainbow for a sweet rainbow baby. 

But looks aren’t everything. Which is why it’s a really good thing that this cake is really, really good. It is the perfect vanilla-y, buttery flavor with a moist/tender/fluffy texture that will make you feel like you picked it up from your nearest bakery. All I’m saying is you’re going to be glad it is 6 layers tall because you’re going to want every single bite.

What Ingredients Are In Rainbow Cake? 

How to Make Rainbow Birthday Cake

1. Preheat the oven to 350°F.
2. Prepare six 6-inch cake pans by spraying with nonstick spray and then lining the bottom with parchment paper. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
4. Add in the eggs, one at a time, mixing thoroughly between each addition.
5. Once mixed in, add the vanilla extract and butter flavor.
6. In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
7. Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
8. Divide the batter evenly into 6 bowls. Color each bowl your desired color– I did pink, purple, blue, green, yellow and orange.
9. Pour the colored batter into the prepared pans.
10. Bake at 350°F for 20-25 minutes or until the edges of the cake start to pull away from the sides of the pan. Do not underbake or the cake will collapse.
11. Allow the cakes to cool on the counter for 10 minutes before flipping the cake out onto a cooling rack. Allow the cakes to cool completely and then freeze for 15 minutes before trimming.
12. To trim your cakes, use a sharp knife and cut the hard edge off of the outside of the cake. Next, use a long serrated knife to cut the top of the cake flat and to remove the browned portion on the bottom of the cake. This will make the final cake look much cleaner. Repeat with all 6 layers.
13. Freeze again while making the vanilla buttercream.

Making the Buttercream & Assembling the Cake

1. To make the buttercream, whip the butter in a stand mixer on high speed for 10-15 minutes. The butter should turn a very bright white color and will be very fluffy when it is ready for the next step.
2. Scrape the sides of the bowl and then add the powdered sugar in a few additions, mixing between each.
3. Add the vanilla and whip until smooth.
4. To arrange the cake, place a small dollop of frosting on your cake plate or stand to keep the cake in place. Set the first cake layer down in the center.
5. Spread an even layer of frosting on top using an offset spatula. Place the next layer on top and gently press down. Repeat until all layers have been added.
6. Spread a thin layer of frosting over the entire cake to trap the crumbs (called a crumb coat) and then chill in the freezer for 5-10 minutes.
7. Apply the rest of the frosting in a thicker layer, smoothing with an offset spatula or bench scraper. I added the sprinkles to the remaining frosting before applying to my cake. Make sure to set aside enough white frosting for the swirl on top, if desired.
8. Decorate the top with additional frosting or sprinkles, if desired.
9. Store in the fridge until 30 minutes before serving. Enjoy!

How should I store my cake with rainbow design?

After you have assembled your cake, store in the fridge for up to 2 days. Remove from the fridge 30 minutes prior to serving. Enjoy!

Rainbow Faves

• Sprinkle Cookies
• Rainbow Chip Frosting
• Rainbow Bagels

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Rainbow Layer Cake

Magical and show stopping, this rainbow cake features layers of tender-crumb cake in various colors accented by vibrant white buttercream frosting. Completely fun and undeniably delicious, this will delight people of all ages.

Course Dessert

Keyword buttercream frosting, layer cake, rainbow cake

Prep Time 2 hours hours

Cook Time 25 minutes minutes

Servings 16 servings

Calories 617kcal

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup canola oil
• 2 cup granulated sugar
• 4 eggs, room temperature
• 1 tbsp vanilla extract
• 1/2 tsp butter flavor
• 2 cup cake flour
• 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/3 cups buttermilk, room temperature
• Food coloring (gel works best)

Vanilla Buttercream

• 2 1/2 cups salted butter softened
• 4 1/2 cups powdered sugar
• 1 tbsp + 1 tsp clear vanilla
• 1/4 cup rainbow colored sprinkles

Instructions

• Preheat the oven to 350°F.
• Prepare six 6-inch cake pans by spraying with nonstick spray and then lining the bottom with parchment paper. Set aside.
• In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
• Add in the eggs, one at a time, mixing thoroughly between each addition.
• Once mixed in, add the vanilla extract and butter flavor.
• In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
• Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
• Divide the batter evenly into 6 bowls. Color each bowl your desired color- I did pink, purple, blue, green, yellow and orange.
• Pour the colored batter into the prepared pans.
• Bake at 350°F for 20-25 minutes or until the edges of the cake start to pull away from the sides of the pan. Do not underbake or the cake will collapse.
• Allow the cakes to cool on the counter for 10 minutes before flipping the cake out onto a cooling rack. Allow the cakes to cool completely and then freeze for 15 minutes before trimming.
• To trim your cakes, use a sharp knife and cut the hard edge off of the outside of the cake. Next, use a long serrated knife to cut the top of the cake flat and to remove the browned portion on the bottom of the cake. This will make the final cake look much cleaner. Repeat with all 6 layers.
• Freeze again while making the vanilla buttercream
• To make the buttercream, whip the butter in a stand mixer on high speed for 10-15 minutes. The butter should turn a very bright white color and will be very fluffy when it is ready for the next step.
• Scrape the sides of the bowl and then add the powdered sugar in a few additions, mixing between each.
• Add the vanilla and whip until smooth.
• To arrange the cake, place a small dollop of frosting on your cake plate or stand to keep the cake in place. Set the first cake layer down in the center.
• Spread an even layer of frosting on top using an offset spatula. Place the next layer on top and gently press down. Repeat until all layers have been added.
• Spread a thin layer of frosting over the entire cake to trap the crumbs (called a crumb coat) and then chill in the freezer for 5-10 minutes.
• Apply the rest of the frosting in a thicker layer, smoothing with an offset spatula or bench scraper. I added the sprinkles to the remaining frosting before applying to my cake. Make sure to set aside enough white frosting for the swirl on top, if desired.
• Decorate the top with additional frosting or sprinkles, if desired.
• Store in the fridge until 30 minutes before serving. Enjoy!

Nutrition

Calories: 617kcal | Carbohydrates: 73g | Protein: 3g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 422mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 58g | Vitamin A: 887IU | Calcium: 20mg | Iron: 0.4mg

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The post Rainbow Layer Cake  appeared first on Cookies for Days.

Woohoo! A Red Velvet Snack Cake Recipe

You guys, I DID IT! You may know that my goal for 2025 was to bake fantastic cake (which has historically not been my forte). After many, many tests, I can confidently say I finally, absolutely nailed it with this red velvet snack cake! 

This Red Velvet cake recipe  is light & fluffy with a moist tender crumb. It looks beautiful and tastes beautiful, too. Adorned with a silky smooth cream cheese frosting it is so unbelievably yum. In sum: I am proud of this snack cake! So even though it is Valentine’s coded, you can bet your bottom dollar I’ll be eating it year round, as should you.

If you like Valentine’s treats, you’re in luck! This Red Velvet Snack Cake is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Caramel Brownies, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

Ingredients in Red Velvet Cake

• Salted butter, melted – I use salted butter in all of my recipes. You can sub unsalted butter, just make sure to add an extra pinch of salt to the batter. 
• Canola oil – Can sub vegetable or other preferred oil, if desired. But hey, results may vary. 😉
• Granulated sugar
• Eggs
• Vanilla extract 
• Red food coloring – This puts the ‘red’ in Red Velvet Cake. 
• Cake flour – Cake flour has a lower protein content than all-purpose flour, which helps make your cake light & fluffy! 
• All-purpose flour
• Unsweetened cocoa powder  
• Baking soda
• Baking powder
• Salt
• Buttermilk – It sounds like a strange addition, but the acidity helps the cake rise and be ultra light & fluffy. 

How to Make Valentine Snack Cakes 

1. Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth. 
3. Add the eggs one at a time, beating well after each addition. 
4. Stir in the vanilla extract and red food coloring until well combined.
5. In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
7. Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the cake to cool completely before frosting.
9. To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
10. Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt. 
11. Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
12. Once the cake has cooled, spread the frosting evenly over the cake.
13. Enjoy! Store in the fridge, remove 30 minutes prior to serving.

How should I store my Red Velvet Cake?

Store your Red Velvet Cake in the fridge for up to 3 days. Remove 30 minutes prior to serving and enjoy!

Can I make Red Velvet Cupcakes with this recipe?

You sure can! This recipe yields about 12 cupcakes. Bake your cupcakes at 350°F for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

What is a snack cake?

A snack cake is a cake that is simple to whip up, meaning it is typically baked in one layer (or even cupcakes) and has little decoration. It’s also extremely yummy, which is obviously the most important part. 

Other Valentine Sweets

• Valentines Day Charcuterie Board
• Valentines Sugar Cookies with Sprinkles
• Chocolate Covered Strawberry Recipe

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Red Velvet Snack Cake

A simple Red Velvet Cake executed to perfection. Light, fluffy & topped with a luscious cream cheese frosting this lovely treat is made for enjoying. 

Course Dessert

Cuisine American

Keyword Red Velvet Cake, Red Velvet Snack Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Calories 4880kcal

Ingredients

• 1/4 cup salted butter, melted
• 1/4 cup canola oil
• 1 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 Tbsp red food coloring
• 1 cup cake flour
• 1/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup buttermilk

Frosting

• 8 oz cream cheese
• 1/4 cup salted butter
• 2 cups powdered sugar
• 3/4 cup heavy whipping cream
• 2 tsp vanilla
• 1 pinch salt

Instructions

• Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
• In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract and red food coloring until well combined.
• In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
• Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the cake to cool completely before frosting.
• To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
• Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt.
• Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
• Once the cake has cooled, spread the frosting evenly over the cake.
• Enjoy! Store in the fridge, remove 30 minutes prior to serving.

Nutrition

Calories: 4880kcal | Carbohydrates: 588g | Protein: 56g | Fat: 263g | Saturated Fat: 127g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 89g | Trans Fat: 2g | Cholesterol: 898mg | Sodium: 3013mg | Potassium: 1171mg | Fiber: 8g | Sugar: 460g | Vitamin A: 7830IU | Vitamin C: 1mg | Calcium: 687mg | Iron: 6mg

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The post Red Velvet Snack Cake  appeared first on Cookies for Days.

You’ll Fall in LOVE with Halloween Cakesicles

I’ll go to my grave insisting my method for making cake pops is the GOAT (or ghost?). They’re unbelievably delicious and moist without being tedious. And because they’re so easy to customize, homemade cake pops are the ultimate candidate for a fun holiday treat. Halloween cake pops are made in three easy steps: 

1. Throw AN ENTIRE CAKE into your mixing bowl straight out of the oven and mix it with your paddle attachment. Add a dash of vanilla + powdered sugar and the heat from the cake will bind it together into the *perfect* cake pop batter.
2. Place your batter into the cakesicle molds (with a stick, if desired) and freeze. 
3. Dip your frozen halloween cakesicles into melted candy melts and decorate however your little heart desires. My heart wanted to make cute mummies, ghosts, frankensteins and monsters – but I can’t wait to see what else you guys come up with!

Here’s What You’ll Need to Make Halloween Cake Pops

• Vanilla cake mix (plus ingredients on the back) – You can use whatever flavor of cake mix you’d like! 
• Powdered sugar
• Vanilla extract 
• Color melts – Use any color to create your perfect Halloween treat! 
• Cakesicle mold – If you’d rather, you can of course just form your own shapes. 
• Popsicle sticks – These aren’t necessary, but to make a true cakesicle, you’ll need them. Plus, they make it so much easier to eat!

How to Make Halloween Cake Pops

1. Prepare and bake the cake mix according to the boxed directions. You want the cake to be barely baked through, so still extremely moist.
2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! If so, it will have a harder time coming together).
3. Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
4. Portion and press the dough into your cakesicle mold. Press down and smooth the dough with a small silicone spatula. 
5. Insert the popsicle stick to the cakesicle. Once the mold is filled with the cake pop mixture, freeze the cakesicles for 10-15 minutes.
6. Once chilled, remove from the freezer and take out of the mold. To take the cakesicles out of the mold, hold onto the stick and gently press down until the cake pop mixture lifts out of the mold and then press the popsicle stick up and out of the mold.
7. Place the cakesicles on a cookie sheet and then into the freezer to chill while forming the rest of cakesicles.
8. Melt your desired color of candy melts until smooth and pour into a tall skinny jar.
9. Dip the chilled cakesicles one by one in the candy melts and gently shake to remove any excess melted chocolate. Tip right side up and allow the candy melts to begin to set before setting on a silicone mat to finish setting up.
10. Decorate as desired with additional colors of candy melts.
11. Serve as is or package up individually in bags with ribbon if desired. Enjoy! 
12. Store at room temp for up to 3 days.

How Do I Decorate My Halloween Cakesicles?

How Should I Store Homemade Cake Pops?

You can store your cake pops at room temperature for up to 3 days. I typically just place them in an airtight container separated by parchment paper.

Other Fall Favorites

• Pumpkin Crinkle Cookies
• Pumpkin Whoopie Pies
• Apple Crisp without Oats

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Halloween Cake Pops

My ridiculously easy cake pop recipe, but with a boo-tiful facelift! These halloween cake pops are spookily delish and frighteningly cute.

Course Dessert

Cuisine American

Keyword halloween cake pops, halloween cakesicles

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Servings 16 cake pops

Ingredients

• 1 vanilla cake mix + ingredients on the back
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 12 oz color melts
• Cakesicle mold
• Popsicle sticks

Instructions

• Prepare and bake the cake mix according to the boxed directions. You want the cake to be barely baked through, so still extremely moist.
• Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! If so, it will have a harder time coming together).
• Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
• Portion and press the dough into your cakesicle mold. Press down and smooth the dough with a small silicone spatula.
• Insert the popsicle stick to the cakesicle. Once the mold is filled with the cake pop mixture, freeze the cakesicles for 10-15 minutes.
• Once chilled, remove from the freezer and take out of the mold. To take the cakesicles out of the mold, hold onto the stick and gently press down until the cake pop mixture lifts out of the mold and then press the popsicle stick up and out of the mold.
• Place the cakesicles on a cookie sheet and then into the freezer to chill while forming the rest of cakesicles.
• Melt your desired color of candy melts until smooth and pour into a tall skinny jar.
• Dip the chilled cakesicles one by one in the candy melts and gently shake to remove any excess melted chocolate. Tip right side up and allow the candy melts to begin to set before setting on a silicone mat to finish setting up.
• Decorate as desired with additional colors of candy melts.
• Serve as is or package up individually in bags with ribbon if desired. Enjoy!
• Store at room temp for up to 3 days.

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The post Halloween Cake Pops appeared first on Cookies for Days.

You have to give these Cadbury Egg Cake Pops a try!

Listen, I’m going to be throwing a lot of Cadbury mini egg recipes at you this Spring. And while I think you should make all of them, if you’re only going to make one, it should be these mini egg cake pops. You can decorate these however you’d like – making them ultra festive for Easter or simple for a more casual setting. No matter how they look, they’re going to taste divine. 

And with my (un)patented easy method for making cake pops, there’s no reason you shouldn’t give these a taste. Here’s what you do: throw AN ENTIRE BAKED CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment until a dough forms. Let your dough cool and add in the crushed Cadbury eggs then shape. That’s all there is to it!

Ingredients needed for homemade cake pops

• Vanilla cake mix – Plus any ingredients listed on the box.  
• Cadbury mini eggs, crushed – My favorite way to crush Cadbury mini eggs is to put them in a zip top bag and roll over them slightly with a rolling pin. You may want to reserve some additional for garnish. 
• Milk chocolate melting wafer – You can use white chocolate wafers if you’d like!

How to make homemade cake pops

1. Prepare and bake the cake mix according to the boxed directions.
2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
3. Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
4. Allow the dough to cool completely.
5. Once cooled completely, fold in the crushed cadbury eggs.
6. Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
7. Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
8. Once the chocolate is melted, remove the cake balls from the freezer.
9. Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
10. Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
11. Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
12. Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add extra crushed cadbury eggs, if desired.
13. Allow the chocolate to set while the cake pop is right side up, I usually poke holes into some Styrofoam to keep them up right.
14. Serve as is or package up individually in bags with ribbon if desired.
15. Enjoy! Store at room temp for up to 3 days.

How to store my Cadbury cake pops

Once your cake pops have set, store in an airtight container at room temperature for up to 3 days! If you’d prefer, you can also freeze in a ziptop bag for up to 2 months.

How many cake pops can you get out of one cake mix?

This recipe makes 24 cake pops out of one cake mix which means this is great for a crowd and your budget!

Other Sweets to Check Out!

• Easter Cadbury Fudge
• Carrot Cake with Cream Cheese Frosting
• Starbucks Birthday Cake Pop Recipe

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Cadbury Cake Pops

A vanilla cake pop infused with cadbury mini eggs is the height of festive yum. Cadbury cake pops will be your favorite springtime treat!

Course Dessert

Cuisine American

Keyword cadbury cake pops

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 30 cake pops

Calories 64kcal

Ingredients

• 1 box vanilla cake mix plus ingredients listed on the box
• 1 cup cadbury mini eggs, crushed
• 12 oz milk chocolate melting wafers

Instructions

• Prepare and bake the cake mix according to the boxed directions.
• Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
• Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
• Allow the dough to cool completely.
• Once cooled completely, fold in the crushed cadbury eggs.
• Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
• Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
• Once the chocolate is melted, remove the cake balls from the freezer.
• Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
• Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
• Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
• Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add extra crushed cadbury eggs, if desired.
• Allow the chocolate to set while the cake pop is right side up, I usually poke holes into some Styrofoam to keep them up right.
• Serve as is or package up individually in bags with ribbon if desired.
• Enjoy! Store at room temp for up to 3 days.
• Enjoy! Store at room temp for up to 3 days.

Nutrition

Calories: 64kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Sodium: 119mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 7g | Calcium: 38mg | Iron: 0.3mg

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The post Cadbury Cake Pops appeared first on Cookies for Days.