3. Ice cream Cakes latest recipes

Red Velvet Ice-Cream Cake Recipe


Red Velvet Cake

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 3 tablespoons red liquid food coloring
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups whole buttermilk

Ice-Cream Layer

  • 5 cups vanilla ice cream


  • 1 1/2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Additional Ingredient

  • 2 cups fresh blueberries


  1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.
  2. Prepare the Red Velvet Cake: Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
  3. Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.
  4. Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes. Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.
  5. Prepare the Ice-Cream Layer: Line a 9-inch round cake pan with plastic wrap, allowing ends to extend over edge of pan to create handles. Remove cupcakes from freezer, and cut into 1⁄4-inch cubes. Place ice cream in a large bowl; beat at medium speed until soft but not melted. Gently fold cupcake cubes into ice cream. Spread ice cream into prepared pan. Cover and place pan in freezer until frozen, at least 3 hours or overnight.
  6. Prepare the Frosting: Place water in a small microwavable bowl, and sprinkle with gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds. Let stand5 minutes.
  7. Place cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed until soft peaks form. With mixer on low, gradually add gelatin. Increase speed to high, and beat until stiff peaks form.
  8. Assemble the cake: Place 1 Red Velvet Cake layer on a platter or cake stand. Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer. Top with remaining cake layer. Spread Frosting over sides and top. Loosely cover with plastic wrap, and freeze at least 2 hours.
  9. Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve immediately. Freeze any leftovers.
2. Fruit Cakes latest recipes

Caramel Apple Coffee Cake


  • ½ cup softened butter, plus 2 Tbsp.
  • 3 cups Granny Smith apples, peeled and sliced (about 3 large apples)
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 teaspoons vanilla extract

Streusel Topping

  • 1 ½ cups all-purpose flour
  • 1 cup chopped pecans
  • ½ cup melted butter
  • ½ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt

Caramel Sauce

  • 1 cup firmly packed light brown sugar
  • ½ cup butter
  • ¼ cup whipping cream
  • ¼ cup honey


  1. Preheat oven to 350°F. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
  2. Meanwhile, prepare Streusel Topping and Caramel Sauce (see below).
  3. Beat remaining ½ cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  4. Whisk together flour, baking powder, and salt; add flour mixture alternately to butter mixture with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
  5. Pour batter into a greased and floured 9-inch springform pan; cover top of batter with apples. Drizzle with ½ cup Caramel Sauce (reserve the rest); sprinkle with Streusel Topping.
  6. Bake at 350°F for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 more minutes, or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 ½ hours). Drizzle top of cake with remaining ½ cup Caramel Sauce before serving.

Streusel Topping

  1. Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.

Caramel Sauce

  1. Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
3. Cupcakes latest recipes

Cherry-Almond Vanilla Cupcakes


  • ½ cup butter
  • 4 egg whites
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3/4 cup buttermilk or sour milk*
  • ⅓ cup maraschino cherry juice
  • 1 ½ cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 12 maraschino cherries, halved
  • 1 recipe Cherry-Almond Butter Frosting
  • Maraschino cherries with stems (optional)

Cherry-Almond Butter Frosting

  • ½ cup butter, softened
  • 4 cup powdered sugar
  • 3 tablespoon maraschino cherry juice or milk
  • ½ teaspoon almond extract
  • Milk


  1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
  3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Cherry-Almond Butter Frosting

  1. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
1. Cakes latest recipes

Old-Fashioned Pound Cake


  • 1 1/2 cups unsalted butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 3 cups all-purpose soft-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1 (5-oz.) can evaporated milk
  • 2/3 cup heavy cream
  • 1 tablespoon vanilla extract
  • Shortening
  • Garnishes: sweetened whipped cream, fresh strawberries


  1. Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  2. Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
  3. Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).
2. Fruit Cakes latest recipes

Fresh Apple Cake


  • 1 1/2 cups chopped pecans, divided
  • 1 stick butter, melted
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large Granny Smith apples, peeled and cut into wedges
  • Cream Cheese Frosting


  1. Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. Combine butter, sugar, eggs, and vanilla extract in a large bowl until blended. Combine flour, salt, cinnamon, baking soda and butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Spread thick batter into a lightly greased 13- x 9-inch pan.
  3. Bake at 350°F for 45 minutes. Remove from oven when a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack for 30-45 minutes. Spread frosting (your choice) on cake and sprinkle with remaining pecans.
2. Donuts latest recipes

Healthy Chocolate Baked Donut Recipe {Without Yeast}


Dry ingredients:

  • 1 cup oat flour
  • 1 cup blanched almond flour
  • 1/3 cup coconut sugar
  • 1/4 cup cocoa powder unsweetened
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet ingredients:

  • 1/2 cup milk or milk alternative
  • 2 eggs
  • 1 tablespoon melted coconut oil
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract

For the glaze:

  • 1/4 cup dark chocolate chips
  • 2 teaspoons melted coconut oil
  • 3 teaspoons sprinkles optional


  1. Preheat the oven to 375 degrees. Grease a non-stick donut pan or use a silicone one.
  2. In a large bowl, combine oat flour, almond flour, coconut sugar, cocoa powder, baking powder, and salt.
  3. In a separate bowl combine the eggs, milk, honey, oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and combine until smooth. Do not over mix.
  5. Fill each donut mold close to the top.
  6. Bake for 10-12 minutes or until an inserted toothpick comes out clean.
  7. Remove the donuts from the oven and allow them to cool for 5 minutes in the pan. Carefully remove them and allow them to finish cooling on a wire rack.
  8. While the donuts are cooling, prepare the glaze. Melt the chocolate chips in a microwave safe bowl in 30 second increments until melted. Mix in the melted coconut oil until smooth.
  9. Dip the surface of each donut in the chocolate glaze and top with some sprinkles, if desired. Allow the glaze to harden at room temperature or in the fridge.
2. Donuts latest recipes




  • 1 Cup Unbleached All Purpose Flour
  • 1/2 Cup Plant Milk
  • 1 Chia Egg
  • 1/4 Cup Vegan Butter
  • 1/3 Cup Cane Sugar
  • 1 Tsp Baking Powder
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Vanilla Extract
  • 1/4 Tsp Salt


  • 1/4 Cup Unbleached All Purpose Flour
  • 1/4 Cup Brown Sugar
  • 2 Tbsp Melted Vegan Butter
  • 1 Tsp Cinnamon
  • Dash Salt


  • 1/2 Cup Vegan Powdered Sugar
  • 1 Tbsp Plant Milk


  1. Preheat oven to 350 degrees.
  2. In a bowl, combine all crumb topping ingredients and mix well with your hand. Place in fridge to chill.
  3. In another bowl, combine, vegan butter, cane sugar, vanilla extract, plant milk and chia egg. Mix well.
  4. Sift in flour, baking powder, cinnamon and salt and mix just until combined, being careful not to overmix.
  5. Coat a donut pan** with a neutral oil (I used grapeseed), and place batter into a piping bag. Pipe in leaving a bit of space at the top for when the donuts will rise when baking.
  6. Take the crumb topping and crumble it generously over the top of all the donuts. Lightly press down and wipe off excess crumbs.
  7. Bake for 14-17 minutes or until a toothpick comes out clean when inserted into the donuts.
  8. Allow to fully cool. Mix together glaze ingredients and drizzle over donuts. Enjoy!


*1 tbsp ground chia seeds mixed with 2 tbsp water and allowed to sit for 5 minutes to gelatinize – use the same as an egg.

**If you don’t have a donut pan, you can roll some aluminum foil into a ball and place in the center of a muffin tin and pipe the donut batter around it!

2. Donuts latest recipes




  • 2 cups (250 grams) all-purpose flour
  • 3/4 cup (160 grams) granulated sugar
  • 2 teaspoons (8 grams) baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup (118 milliliters) extra virgin olive oil plus more for greasing the pans
  • 1/2 cup (118 milliliters) milk
  • 1/4 cup (55 grams) plain yogurt


  • 2/3 cup (158 milliliters) heavy cream
  • 5 ounces (140 grams) dark chocolate finely chopped or chips
  • Coarse sea salt for topping
  • Sprinkles for decoration, optional


To make the doughnuts:

  1. Preheat oven to 375˚F (190˚C). Grease two doughnut pans with olive oil.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. In a small bowl, beat together the eggs, olive oil, milk, and yogurt. Fold into the flour mixture until just combined with no streaks remaining.
  4. Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans.
  5. Bake in preheated oven until the tops spring back with lightly pressed and the sides are golden, 10-12 minutes. Allow to rest in pan for 5 minutes before transferring to a wire rack to cool to room temperature.

To make the glaze:

  1. In a small saucepan, warm cream over medium low heat. Once hot, but not yet boiling, remove from heat. Whisk in the chocolate until melted and smooth.
  2. Dip the top of each cooled doughnut into the chocolate and return to wire rack. Sprinkle with salt and sprinkles if desired and allow to set before serving.
  3. These doughnuts are best the day they are baked.
2. Donuts latest recipes



  • 1 tablespoon butter, unsalted
  • 3/4 cup sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • ½ cup buttermilk
  • 3/4 cup cake flour
  • 3/4 cup all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 12-15 strawberries ((about 1 cup pureed))


  1. Preheat oven to 400°F.
  2. Trim your strawberries and add them to a food processor. Pulse until you have a chunky puree. See photo above. (You don’t want to over-pulse so it turns complely to liquid.) Set aside.
  3. Mix together your butter, sugar and egg in a large mixing bowl on medium-high speed for about 2 minutes.
  4. Add in your vanilla, buttermilk and strawberry puree and mix again until blended.
  5. Add in both flours, baking soda, baking powder and salt and mix on low speed until JUST incorporated. You do not want to overmix! Scrape down the sides of the bowl if needed.
  6. Add donut batter to a large piping bag or freezer bag. Add bag to a large cup or mug and fold it over the sides of the cup. (This makes for a neater fill!)Use a rubber spatula to scoop the batter neatly into the bag. Close bag and snip off the corner of the freezer bag (if using).
  7. Grease donut tin and squeeze batter into each tin carefully. You want to fill the tin no more than HALFWAY.
  8. Bake for 7-8 minutes on the middle rack.
  9. Whisk together your powdered sugar and milk in a bowl and set aside.
  10. Add donuts to a wire rack and pour glaze over top of each allowing the glaze to drip off. Alternatively, you can dip the top of each donut into the glaze one by one. The glaze will harden after about 20-30 minutes. Enjoy!

Recipe Notes

Yield: 12 Donuts

  1. Using ingredients like buttermilk and cake flour DO make a difference!
  2. Grease your donut tins very well and remove them while they are still hot to prevent them from sticking.
  3. Add more sugar to your batter if you like sweeter donuts.
  4. Use extra ripe strawberries for the most strawberry flavor.
  5. Add 1-2 tablespoons on my strawberry simple syrup for the most strawberry flavor.
  6. Double ice your donuts for a thicker glazed topping.
1. Cakes latest recipes

Chocolate Cake with Chocolate Buttercream


Chocolate Cake

  • 1 cup (80 grams) unsweetened cocoa powder
  • 1 cup boiling water or hot coffee (236 grams)
  • 2 cups sugar (400 grams)
  • 1/2 cup vegetable oil (100 grams)
  • 1 cup sour cream (225 grams)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-3/4 cup all-purpose flour (210 grams)
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt

Chocolate Buttercream Frosting

  • 2 cups butter, softened (452 grams)
  • 6 to 7 cups powdered sugar* (see notes) (673 grams)
  • 1 cup unsweetened cocoa powder (80 grams)
  • 4 to 6 tablespoons milk or heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract


Easy Chocolate Cake:

  1. Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
  2. In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth. 
  3. Add the sugar, vegetable oil, and sour cream and whisk until well blended. 
  4. Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.  
  5. Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks. 
  6. Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
  7. Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.

Chocolate Buttercream Frosting:

  1. Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy. 
  2. Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated. 
  3. Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes. 
  4. Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick. 


Baking times for different sized pans:

  1. Three 8-inch round cakes. Bake 28 to 35 minutes. 
  2. Two 9-inch round cake pans. Bake 28 to 35 minutes
  3. 13×9 pan = Bake 35 to 40 minutes
  4. 12 cup Bundt cake = Bake 50 to 55 minutes
  5. Two 8-inch square cake pans. Bake 35 to 40 minutes 
  6. Standard-sized cupcake pans Bake 22 to 25 minutes. Makes 24 to 30 cupcakes.

For the buttercream:

  1. Powdered sugar is also called icing sugar in some countries. It has a very fine, powdery texture that dissolves instantly. Do not use granulated sugar that has a sand-like texture.
  2. When you add the powdered sugar and the cocoa powder to the mixer, just add a little at a time so the powder does not fly all over the kitchen.
  3. The chocolate buttercream recipe makes about 4-1/2 cups which is enough buttercream to frost a 3 layer round cake. If you bake a 13×9 inch cake or a bundt cake, you will only need half of the buttercream recipe.