2. Fruit Cakes latest recipes

Fruity Jelly Cake Recipe with Berries

Cake ingredients:

  • 1 cup (125 g)all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup (100 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup (120 ml) milk
  • 2 tbsp. raspberry jam or jelly

Topping ingredients:

  • 1/4 cup (250 g) fresh raspberries
  • 1/4 cup (50 g) granulated sugar
  • 1 tbsp. cornstarch


  1. Preheat oven to 350° F (180° C). Butter and flour an 8-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream the butter and sugar together until it becomes fluffy.
  4. Add the eggs, one at a time.
  5. Beating the composition well after each addition.
  6. Add the dry ingredients gradually into the butter mixture, while alternating with the milk.
  7. Beat until all of the ingredients are well combined.
  8. Pour batter into the pan and spread it evenly.
  9. Bake for approximately 30 minutes.
  10. Cool the cake in the pan and invert it onto a wire rack to allow it to cool completely.
  11. For the topping, mix together raspberries, sugar, and cornstarch in a medium saucepan.
  12. Cook over medium heat, but be careful to stir constantly until the mixture thickens and starts to boil.
  13. Remove from heat and stir in gelatin until dissolved.
  14. Set aside to cool completely.
  15. Assemble the cake: cut the cake horizontally into three equal layers.
  16. Spread raspberry mixture over one layer, top with the second layer, and repeat.
  17. Frost top and sides of cake with remaining raspberry mixture.
  18. Decorate the cake’s top and sides with raspberries.
1. Cakes latest recipes

Chocolate Mug Cake Recipe with Blueberries

Cake ingredients:

  • 1/4 cup (30 g) all-purpose flour
  • 1/4 tsp. baking powder
  • 1 tbsp. unsweetened cocoa powder
  • 3 tbsp. granulated sugar
  • 2 tbsp. vegetable oil
  • 3 tbsp. milk
  • 1/4 tsp. vanilla extract

Topping ingredients:

  • 1/4 cup (30 g) blueberries, fresh or frozen
  • 1 tbsp. semisweet chocolate chips, melted


  1. Add all cake ingredients to a microwavable mug.
  2. Stir together until well combined.
  3. Microwave on high for 1 minute 10 seconds, or until cake is firm to the touch.
  4. Top with blueberries and chocolate chips, and serve immediately.
4. Bread Pudding latest recipes

Lemon Bread with Poppy Seeds, Citrus Zest, and Frosting – Yellow Cake Recipe


Bread ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • Zest of 2 lemons
  • 1/4 cup poppy seeds
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • Juice of 1 lemon

Frosting ingredients:

  • 3 tbsp. freshly squeezed lemon juice
  • 3 tbsp. milk
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 tbsp. cornstarch

Bread instructions:

  1. Preheat oven to 350° F (175° C), then butter and flour a 9×5 inch loaf pan.
  2. Whisk the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.
  3. Whisk the poppy seeds and butter in a separate bowl.
  4. Add sugar to the butter mixture and beat until fluffy.
  5. Add eggs gradually, beating each one.
  6. Beat in the lemon juice.
  7. Add the dry ingredients to the wet ingredients and mix until combined.
  8. Scrape the batter into the prepared pan and smooth the top.
  9. Bake for 60-70 minutes or until a toothpick inserted into the cake’s center comes out clean.
  10. Let the bread cool in the pan for 10 minutes.
  11. Move the bread to a wire rack and let it cool completely.

Frosting instructions:

  1. Whisk the lemon juice and milk in a small bowl. Set aside.
  2. Use a mixer to beat the butter until creamy.
  3. Add the sugar and cornstarch and beat until light and fluffy.
  4. Set speed to low and add the lemon juice mixture. Beat just until combined.
  5. Frost the bread after it cools.
3. Cupcakes latest recipes

Peanut Butter-Chocolate Twist Cupcakes


  • ½ cup butter
  • 3 eggs
  • 2 ½ cup all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1/3 cup peanut butter
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 ½ teaspoon vanilla
  • 1 cup milk
  • 4 ounce milk chocolate, melted
  • 1 recipe Peanut Butter Frosting
  • 1 recipe Chocolate Frosting
  • Shaved milk chocolate and/or bite-size chocolate-covered peanut butter cups, halved

Peanut Butter Frosting

  • 1 8 ounce package cream cheese
  • ½ cup creamy peanut butter
  • 2 teaspoon vanilla
  • 6 cup powdered sugar
  • Milk

Chocolate Frosting

  • 1 portion Peanut Butter Frosting
  • 4 ounce milk chocolate, melted
  • Powdered sugar
  • Milk


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line thirty-four to thirty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, and salt. Set aside.
  2. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add peanut butter; beat until combined. Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
  3. Place half of the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low speed just until combined.
  4. Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about two-thirds full. Use a butter knife or skewer to swirl batter.
  5. Bake 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  6. In a pastry bag fitted with a star or round tip place Peanut Butter Frosting side-by-side with the Chocolate Frosting. Pipe frostings onto cupcakes. Top with shaved chocolate and/or peanut butter cup halves. Makes 34 to 36 (2-1/2 inch) cupcakes.

Peanut Butter Frosting

  1. Allow cream cheese to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, peanut butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. Beat in enough milk, 1 teaspoon at a time, until frosting reaches piping consistency. Divide frosting into two portions. Set one portion aside for Chocolate Frosting (see recipe, below).

Chocolate Frosting

  1. Beat the Peanut Butter Frosting and milk chocolate with an electric mixer on medium speed until combined. If necessary, beat in additional powdered sugar or milk until frosting reaches a piping consistency. Makes about 1-1/2 cups.
3. Cupcakes latest recipes

Moscow Mule Cupcakes


  • 1 package 2-layer size white cake mix
  • 4 eggs
  • 3/4 cup water
  • ½ cup vegetable oil
  • 1 tablespoon lime zest
  • ¼ cup lime juice
  • ¼ cup vodka or water
  • 1 teaspoon grated, peeled fresh ginger
  • 1 8 ounce package cream cheese, softened
  • ½ cup butter, softened
  • 3 ½ – 4 cup powdered sugar
  • 2 – 3 teaspoon grated, peeled fresh ginger
  • 1 teaspoon lime juice
  • Candied ginger (optional)


  1. Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
  2. In a large bowl combine cake mix, eggs, water, oil, lime zest, 1/4 cup lime juice, vodka, and 1 teaspoon ginger. Beat until combined. Beat on medium for 1 minute.
  3. Spoon batter into prepared cups, filling each 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in centers come out clean. Remove from oven; let cool in cups on wire rack for 5 minutes. Remove from muffin cups; cool completely on wire rack.
  4. For the frosting, in a large bowl combine the cream cheese and butter with an electric mixer. Beat in half of the powdered sugar until the mixture is smooth. Add the 2 to 3 teaspoons ginger and 1 teaspoon lime juice. Beat in enough of the remaining powdered sugar to make smooth and spreadable. Spread or pipe the frosting on the cupcakes as desired. Garnish with additional lime zest or candied ginger.
3. Cupcakes latest recipes

Lavender-Honey Cupcakes


  • ½ cup butter
  • 2 eggs
  • 1 3/4 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • 2 teaspoon dried lavender
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup honey
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1 recipe Honey Frosting
  • Dried lavender (optional)

Honey Frosting

  • 5 ounce mascarpone cheese or cream cheese (2/3 cup)
  • 3 tablespoon butter
  • ¼ cup honey
  • ½ teaspoon vanilla
  • 3 cup powdered sugar


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. 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, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes.

Honey Frosting

  1. Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.
2. Donuts latest recipes

Baked Donuts



  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Eggland’s Best eggs
  • 4 tablespoons unsalted butter melted
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sprinkles
  • cooking spray


  • 1/4 cup + 3 tablespoons heavy cream divided use
  • 1 cup semisweet chocolate chopped
  • 1 cup white chocolate chopped


  1. Preheat the oven to 350 degrees F. Coat a donut pan with cooking spray.
  2. Place the flour, granulated sugar, brown sugar, baking powder and salt in a large bowl. Stir to combine.
  3. Add the Eggland’s Best eggs, butter, milk and vanilla extract to the bowl. Stir until smooth.
  4. Place the batter in a piping bag or freezer bag. Snip off the tip of the bag with scissors.
  5. Pipe the batter into the wells of the pan. Reserve the remaining batter for the second batch.
  6. Bake the donuts for 10 minutes. Let the donuts rest for 3 minutes, then remove them from the pan and place on a cooling rack.
  7. Wipe the pan with a paper towel and coat with cooking spray. Repeat the process with the remaining batter.
  8. Let all of the donuts cool completely.
  9. Place 1/4 cup of cream in one bowl and 3 tablespoons of cream in a second bowl. Microwave the 1/4 cup of cream for 30 seconds and 3 tablespoons of cream for 20 seconds.
  10. Pour the semisweet chocolate into the bowl with 1/4 cup cream and white chocolate into the other bowl. Cover each bowl with plastic wrap.
  11. Let the bowls sit for 3 minutes, then uncover and stir until smooth. You may need to microwave the bowls for another 15-20 seconds if chocolate isn’t completely melted.
  12. Dip each donut into either the semisweet chocolate or white chocolate. Top with sprinkles.
  13. Let the donuts sit for about 15 minutes until the frosting has started to firm up, then serve.


Calories: 247kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 242mg | Fiber: 1g | Sugar: 30g | Vitamin A: 190IU | Calcium: 90mg | Iron: 2.1mg

2. Donuts latest recipes

Chocolate Frosted Donuts


For the donuts

  • 3 cups (361g) All-Purpose Flour
  • 1/4 cup (50g) granulated white sugar
  • 1/2 teaspoon table salt
  • 2 teaspoons instant yeast or active dry yeast
  • 1 large egg
  • 1 cup (240 ml) milk
  • 2 tablespoons (28g) melted butter
  • 1/2 teaspoon vanilla extract
  • 6 cups oil for frying

For the glaze

  • 1 cups (113 g) confectioners sugar
  • 3 tablespoons cocoa powder * see note
  • 1-2 Tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons corn syrup optional
  • 2 tablespoons unsalted butter melted


  1. To make the dough: In a large bowl or the bucket of a bread machine set on the dough cycle, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you’re using a bread machine, press Start. If you’re preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for 5 minutes.
  2. If preparing by hand or mixer, knead the dough after its rest for 6 to 8 minutes, until it’s smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk.
  3. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4″ thick, and cut out doughnuts with a 3-1/2″ donut cutter. (if you don’t have a donut cutter – then use a round cookie cutter or biscuit cutter, then a smaller cutter to cut out the hole in the middle – a round piping tip or smaller cutter works great! Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled.
  4. To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper. Fill or frost doughnuts as desired, using your choice of sugar topping or glaze.
  5. Make The Glaze. Sift together the confectioners sugar and cocoa powder. Stir in milk, vanilla, butter, and corn syrup (if using). Adjust consistency if needed.
  6. Dip Donuts. Dip the top of each donut into the glaze, letting the excess drip off. Place on to a wire rack.


  • Storage: These are best eaten the day they are made. 
  • Make ahead: After cutting out the donuts, place on a baking sheet, cover and keep in the fridge and fry the next day. 
  • Baking: If you wanted to bake the donuts instead of frying, after the donuts have been shaped have gone through the final rise then bake the donuts for about 14 minutes in a 350oF oven. They won’t be quite as crispy on the outside and get that deep-fried flavor but this process will be much easier. 
  • Yeast- You can use instant or active dry yeast and add it directly to the bowl, no proofing required.
  • Milk – I use full fat milk for richness, but I think a lower fat like 2% milk would work fine. I make sure my milk has been slightly warmed, and not cold from the fridge. 
  • Corn Syrup – I prefer to not use it, but using it will make your glaze stay nice and shiny.
  • Cocoa powder – I used Dutch process cocoa powder for a richer, darker chocolate glaze but you can also use natural unsweetened for more of a milk chocolate glaze. 
1. Cakes latest recipes

Chocolate Beer Cake



  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups milk
  • 3 sticks (1 1/2 cups) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • Two 1.4-ounce chocolate-covered toffee candy bars, such as Heath, finely chopped (about 1/2 cup)


  • 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
  • 3/4 cup Dutch-process cocoa powder, plus more for the pan
  • 2 cups all-purpose flour (see Cook’s Note)
  • 2 cups packed light brown sugar
  • 1/4 cup malted milk powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Two 11.2-ounce bottles stout, such as Guinness, at room temperature
  • 1/4 cup granulated sugar


  1. For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the milk. Place the pan over medium heat and bring to a boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste). Remove the pan from the heat and scrape the base into a shallow bowl. Press a sheet of plastic wrap directly against the surface of the frosting base and refrigerate until chilled and thick, at least 2 hours.
  2. For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal pan. Line the bottom and sides with parchment paper, then butter and dust the paper with cocoa powder.
  3. Whisk the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a bowl until evenly combined. In another bowl, whisk the butter, eggs, vanilla and 2 cups of the stout until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 40 to 45 minutes. 
  4. Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat. Cook until reduced to 1/3 cup, 5 to 6 minutes. Remove the pan from the heat and stir the granulated sugar into the beer until dissolved. Let the stout syrup cool.
  5. Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack and remove the parchment paper. Flip the cake onto another cooling rack so that it is right-side up again. Poke several holes all over the cake with a toothpick or wooden skewer, then drizzle the stout syrup evenly over the cake. Let the cake cool completely, then slide it onto a serving platter or board.
  6. Remove the frosting base from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add a third of the base and beat until evenly incorporated. Add half of the remaining base, beat until smooth, then add the remaining base and the vanilla and beat until the frosting is fluffy and light, about 3 minutes.
  7. Scrape the frosting onto the cake and spread it evenly over the top and sides with an offset spatula or butter knife. Sprinkle the candy bars over the top of the cake and refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

3. Ice cream Cakes latest recipes

Kladdkaka (Swedish sticky chocolate cake)


  • 150g unsalted butter
  • 2 tbs instant coffee
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup (150g) plain flour, sifted
  • 1/4 cup (25g) Dutch cocoa, sifted
  • Double cream, to serve


  • 1 tbs instant coffee
  • 1/2 cup (110g) caster sugar


  1. Preheat oven to 180°C. Grease a 20cm springform cake pan and line the base and sides with baking paper.
  2. Place butter and instant coffee in a small saucepan over low heat, stirring until butter has melted and coffee has dissolved. Transfer to a medium bowl with the sugar, vanilla and eggs and whisk until well combined. Add flour and cocoa and mix until just combined. Pour into the prepared pan, smooth the top, and bake for 28-30 minutes or until the edges are set but the centre still feels soft (a skewer inserted in the middle should come out wet). Cool completely in the tin.
  3. To make the coffee syrup, place the coffee and sugar with 1 cup (250ml) water in a small saucepan over medium heat, stirring to dissolve the sugar. Simmer for 7-8 minutes until mixture has reduced slightly and is syrupy.
  4. Remove cake from pan and drizzle with coffee syrup. Serve with double cream.