2. Fruit Cakes latest recipes

Lemon Mousse Cake



  • 1 cup unsalted butter, softened
  • 1 cup white granulated sugar
  • 2 teaspoons lemon extract
  • 4 large eggs
  • 1 cup milk
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • zest from 2 large lemons

For Lemon Curd:

  • 2/3 cup freshly-squeezed lemon juice
  • 2 eggs
  • 4 egg yolks
  • 1 cup white granulated sugar
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract


  • 3 cups heavy cream, chilled
  • 1 1/2 cups confectioner’s sugar
  • 1 tsp lemon extract
  • yellow food coloring; optional
  • 4 tsp unflavored gelatin
  • 2 tbsp water


  • 3 oz package lemon jello
  • 1/2 cup boiling water
  • 1/2 cup ice


  1. Preheat the oven to 350/177C. This recipe will make a three-layer cake using 8-inch cake pans and a two-layer cake using 9-inch cake pans. Line the pans with parchment paper and spray the sides with a baking spray.
  2. Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes. Next, pour in the milk but don’t mix it in yet (I recommend using warm milk). In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk in the dry ingredients and milk by hand to avoid over-mixing the batter. Add the lemon zest last and fold it in gently.
  3. Divide the cake batter evenly between the prepared pans. Bake in preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack, then use a long, serrated knife to level off the tops. Place the cake layers into the freezer for faster cooling.
  4. While the cake layers are baking, prepare the lemon curd. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside. In a small stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color; it should ribbon off the whisk. Add the lemon juice and whisk to combine.
  5. Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan with a rubber spatula. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted, then cover the lemon curd. Allow the lemon filling to cool slightly, then place into the refrigerator. Place into the freezer to cool faster.
  6. Once the lemon curd and lemon cake layers are COMPLETELY cooled, prepare the mousse. Pour the chilled heavy cream into a large mixer bowl and add the sugar and lemon extract. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Reserve approximately 1 cup of the resulting whipped cream for garnishing the top. Add the chilled lemon curd to the whipped cream; reserve 1/2 cup of the lemon curd for spreading onto the cake layers. Whisk on medium speed for about 1 minute.
  7. Prepare the gelatin: place the unflavored gelatin and water into a small bowl and stir to combine. Microwave the gelatin for 30 to 40 seconds, stirring often, until the gelatin is completely dissolved. With the mixer running on medium speed, pour the HOT gelatin into the mousse. Do not wait for the gelatin to cool; it will form clumps! Mix the mousse for another minute on medium speed until the mousse is uniform and smooth. Watch my video recipe to see how it’s done.
  8. To assemble the cake: line the sides of an 8-inch or 9-inch (depending on the size of your cake layers) with an acetate cake collar (link in post). A double layer of foil will work in a pinch. Make sure to the acetate collar overlaps a few inches to prevent the jello from pouring out! Spread a few tablespoons of the reserved lemon curd onto each cake layer. Place the first cake layer into the springform pan, then add 3 cups of the mousse. Spread it evenly to the edges with a spoon, then add the second layer. Repeat this process again, leveling the top layer of mousse as much as possible. Place the cake into the refrigerator to chill for 1 hour.
  9. Prepare the lemon jello topping: in a measuring cup or small bowl, combine the flavored gelatin with 1/2 cup boiling water (this is half the recommended amount) and stir for a few minutes until the gelatin is completely dissolved. If needed, microwave the mixture for 30 seconds to dissolve completely. Add 1/2 cup ice cubes to cool the jello down. The mixture needs to be cool before pouring over the mousse. After the mousse cake has set for 1 hour, gently pour the jello over the top.
  10. Refrigerate the lemon cake for an additional 6 to 8 hours, or overnight. When ready to enjoy, remove the springform and use a cake spatula to transfer the cake onto a stand. Remove the plastic acetate when ready to serve. Add dollops of the reserved whipped cream on top; I used an open French star tip #4. To prevent the cake from drying out, keep it wrapped in the plastic cake collar while refrigerated.
2. Fruit Cakes latest recipes

Mango Cake


For the Easy Sponge Cake:

  • 6 large eggs, room temp
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder

For the Mango Cake Filling/ Topping:

  • 1 lb fresh mangos, (2 medium) peeled and thinly sliced into strips
  • 1 lb fresh mangos, (2 medium) 1 1/2 cups puréed
  • 1 to 4 Tbsp sugar, if needed

For the Cream Cheese Frosting:

  • 16 oz cream cheese, 2 packages, softened
  • 1 cup unsalted butter, (16 Tbsp), softened
  • 2 1/2 cups powdered sugar
  • 2 tsp vanilla extract


Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease).

  1. In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
  2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
  3. Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.
  4. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.

How to Make Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Cut Mango:

  1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves – you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Assemble the Mango Cake:

  1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
  2. Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.
1. Cakes latest recipes



For the White Chocolate Sponge Cakes

  • 180 g Butter/ baking margarine room temperature
  • 180 g Golden caster sugar
  • 180 g Plain flour all purpose
  • 1½ teaspoon Baking powder
  • 3 Eggs large, free range
  • 3 tablespoon Milk room temperature
  • 1½ teaspoon Vanilla extract
  • 150 g White chocolate

For the Chocolate Ganache

  • 60 g Milk chocolate
  • 20 g Dark chocolate
  • 30 ml Baileys Irish Cream
  • 30 ml Double cream (heavy cream)

For the While Chocolate Mascarpone Frosting

  • 200 g Mascarpone
  • 160 g White chocolate
  • 100 ml Double cream
  • 75 ml Baileys Irish Cream


Make the White Chocolate Cakes

  1. Preheat the oven 170°/ 325°F/ GM3
  2. Grease and line 3 x 6-inch circular baking tins (note these are smaller than average tins – if you are using 8-inch tins see my notes on how to scale up the recipe)½
  3. In a bowl beat the butter and sugar until light and fluffy, using electric beaters. Add the eggs, one at a time, beating well between each addition
  4. Add 3 tablespoon of milk & the vanilla extract and beat again. Sift the flour and baking powder into the bowl and mix well
  5. Melt the white chocolate and let cool for 3 minutes. Next, take a tablespoon of the cake batter and stir it quickly into the melted white chocolate.
  6. Gently fold this white chocolate mixture back into the bowl containing the rest of the cake batter. This double-action will stop the chocolate from seizing when it is mixed into the cake batter.
  7. Divide the batter equally between the 3 cake tins and bake for approx 20 minutes until golden and cooked through (test by pushing a cocktail stick into the centre – it should come out clean).
  8. Once cooked, let rest in the tins for 2 minutes before turning out onto a cooling rack to cool completely

Make the Ganache and Frosting

  1. Make the white chocolate ganache by heating the Baileys and cream to scalding (do not let it boil) and pouring it over the white chocolate in a heatproof bowl. Let sit for 1 minute to allow the chocolate to melt, then stir until smooth. Transfer to the fridge for 30 minutes to cool and thicken slightly
  2. Make the chocolate ganache in exactly the same way. Leave to cool at room temperature
  3. Once the white chocolate ganache has thickened slightly, beat in the mascarpone using electric beaters. Take care not to overbeat as mascarpone can soon split. Give a 10 second beat, scrape down the bowl with a spatula and whisk again for another 10 seconds. Repeat once more if necessary. The frosting is ready – it should be a good consistency to cover the cake, but if it needs to firm up, just pop it into the fridge for a few minutes

Assemble the Cake

  1. Lay one layer of cake onto a worksurface and spoon half of the chocolate ganache into the centre, then spread it out, leaving a 1cm border around the cake
  2. Pipe a circle of white chocolate frosting around the edge of the ganache
  3. Spread 1 rounded tablespoon of frosting onto the next layer of cake and place it on top of the first layer, so the frosting sits on top of the chocolate ganache
  4. Repeat the above: spoon the remaining ganache onto the cake & spread it out, pipe frosting around the edge of the ganache and spread another rounded tablespoon of frosting onto the bottom of the final layer of cake and place on top of the stack
  5. Use the remaining frosting to cover the cake (naked style) and add a generous amount of frosting to the top. It does not need to be smooth. Decorate as desired – chocolates and gold-dusted chocolate leaves look superb.


Instructions for 8.5 inch pans

This recipe uses 3 x 6 inch circular cake tins. If you wish to use standard 8.5 inch tins, my suggestion is to simply double the recipe. In an ideal world, you would scale up the recipe to bake it using 5 eggs, but that leads to some fiddly measurements. Making double is far easier – just ensure you do not fill your sandwich tins more than ⅔ full with the batter and use the leftover batter to make a few cupcakes. You perhaps will not need to double the frosting though – I’d suggest making 1.5 times that stated in the recipe.

Tips for Successfully incorporating Melted Chocolate into the Cake Batter

  1. Use ingredients at room temperature for the cake batter – so pull the butter, milk and eggs out of the fridge well in advance to allow them to acclimatise
  2. When melting the chocolate, stop heating when a few lumps still remain. Just keep stirring until those lumps disappear. This will reduce the risk of the chocolate being too hot. Once melted, I usually let my chocolate sit for 3-5 minutes before combining with the cake batter
  3. And finally, when ready to mix, remember to stir 1 tablespoon of cake batter briskly into the melted chocolate. Again, this helps to reduce the differences in temperature between the 2 elements. Then just add the white chocolate mix into the cake batter and fold through (or beat very briefly when an electric whisk if it still looks like seizing).
2. Fruit Cakes latest recipes

Raspberry Tiramisu Cake


Sponge Cake:

  • 6 large eggs
  • 1 cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder

Vanilla Pastry Cream:

  • 1 1/2 cups whole milk
  • 1 tablespoon all-purpose flour
  • 3 large egg yolks
  • 1/3 cup white granulated sugar
  • 2 tbsp corn starch
  • 2 tbsp water
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 8 oz cream cheese or mascarpone, softened
  • 2 cups heavy cream, chilled
  • 1 cup confectioner’s sugar
  • 1 tbsp raspberry liqueur
  • 2 1/2 tsp unflavored gelatin, 1 packet
  • 2 tbsp water

For Cake:

  • ½ to 3/4 cup raspberry liqueur
  • ½ cup raspberry preserves
  • 4 to 5 cups fresh raspberries
  • 24 ladyfinger cookies


For Vanilla Sponge Cake Layers:

  1. The sponge cake layers and the vanilla pastry cream need to cool completely before being used to assemble the cake. They can be prepared the night before. For the sponge cake, line two, 8-inch (20-cm) cake pans with parchment paper; do not grease the sides. Preheat the oven to 350F/177C. If you don’t want a super tall cake, prepare this cake recipe as a two-layer, 10-inch cake.
  2. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and voluminous. In a separate bowl, combine the dry ingredients: flour and baking powder. Once the eggs are ready, sift the dry ingredients into the eggs in small increments or one-third at a time. Using a spatula, fold the flour gently but thoroughly into the eggs, mixing from the bottom of the mixing bowl.
  3. Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 20 to 22 minutes, or until the top of the cake turns a rich, golden-brown color. Immediately after removing the cake from the oven, run a knife along the edge of the pan to release the cake. This will allow it stay level as it cools. Allow the cake layers to cool completely on a wire rack.

Making the Vanilla Pastry Cream:

  1. For the vanilla pastry cream: Place the milk into a medium-sized saucepan and whisk the flour in until no clumps remain. Cook the milk over medium-low heat for approximately 5 minutes, until the milk is steaming hot but not boiling. Meanwhile, in a separate bowl, whisk the eggs and sugar together for a few minutes until the mixture is thick and pale. If the mixture is too thick, add 1 teaspoon of water. In a small ramekin, combine the cornstarch and water, then add this slurry to the egg yolk mixture and whisk briefly.
  2. Slowly temper the hot milk into the egg yolk mixture, whisking for about 30 seconds in between additions. Once the two mixtures have been combined together, pour it back into the saucepan. Cook the custard over medium heat, running a rubber spatula along the bottom the entire time to keep the custard from burning. Cook for 4 to 5 minutes, until a thick pudding forms. It should hold its shape on the back of a spoon. If any clumps form, give the custard a quick whisk. Remove the custard from the heat and add the butter and vanilla, then whisk until the butter is completely melted. Cover the custard with a lid or plastic wrap and cool completely in the refrigerator.

Making the Tiramisu Filling:

  1. For the tiramisu filling: once the custard is cooled, prepare the filling. Place the softened cream cheese or mascarpone into a large mixing bowl and whisk for a few minutes until it’s smooth and creamy. Next, add in the confectioner’s sugar, raspberry liqueur and heavy cream. Whisk for 4 to 5 minutes until stiff peaks form. In a small ramekin, combine the gelatin and water and stir until well combined. Microwave the gelatin for about 30 seconds, until it’s dissolved. The mixture will be hot! Do not wait for the gelatin to cool!! Add the hot gelatin into the whipped cream and whisk for about 30 seconds.
  2. Start adding the chilled custard, about 1 cup at a time, and fold gently but thoroughly after each addition, keeping the whipped cream fluffy.

Assembling the Cake:

  1. To assemble the cake, line the sides of a springform pan with an acetate cake collar or foil. Split each sponge cake layer in half using a sharp serrated knife, creating 4 layers total. Drop the first sponge cake layer into the bottom of the pan and soak it lightly with raspberry liqueur. Next, add a few tablespoons of raspberry preserves and spread evenly to the edges. Add about 1 cup (240 ml) of the tiramisu filling, spreading it evenly to the edges. Next, add a layer of fresh raspberries, about 25 to 30 per layer. Add more cream over the raspberries to seal them in. Watch my video recipe to see how I put the cake together!
  2. Top the raspberry layer with the next sponge cake and repeat the process. For the final layer, first soak the cake lightly with liqueur, then invert onto the top. Add the remaining cream on top and garnish with a layer of fresh raspberries.
  3. Refrigerate the cake overnight to allow the filling to set. When ready to enjoy, unlock the springform pan and transfer the cake onto a stand. Watch my video recipe to see how I do it. Remove the plastic wrap and garnish the sides of the cake with ladyfinger cookies. If desired, wrap the cake with a ribbon for additional garnish.


Calories: 684kcal | Carbohydrates: 72g | Protein: 11g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 149mg | Potassium: 162mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1440IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

3. Ice cream Cakes latest recipes

Chocolate Ooey Gooey Cake


  • 1 box (15.25 ounces) chocolate cake mix
  • 3 large eggs, one egg for bottom cake layer, then two eggs for filling layer, room temperature
  • 1 cup (2 sticks / 227 g) unsalted butter, melted, divided
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup (31 g) unsweetened cocoa powder
  • 16 ounces confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Grease a 9×3-inch round cake pan; then, line the pan with parchment paper. (You could also use GOOP*, a homemade pan release.)
  2. In a large bowl, combine the cake mix, 1 egg (reserving the other 2 eggs for later), and 1 stick of melted butter. Stir until well blended.
  3. Pour the mixture into the prepared pan, gently patting it down, and set aside.
  4. In the bowl of a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
  5. Reducing the mixer to low speed, add the confectioners’ sugar. Slowly add the remaining stick of melted butter. Add vanilla and continue to beat the mixture until smooth.
  6. Pour the filling into the pan, over the cake mixture. Bake for 40-50 minutes, being careful not to overbake the cake. The center should still be a little gooey when finished baking.
  7. Let the cake partially cool on a wire rack before cutting and serving.
1. Cakes latest recipes

One Bowl Chocolate Cake


Chocolate Cake

  • 3/4 cup unsweetened dark cocoa powder
  • 1 1/2 cups (187.5g) all-purpose flour
  • 1 1/2 cups (300g) sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (184g) low-fat buttermilk
  • 3/4 cup warm coffee
  • 3 tablespoons vegetable oil
  • 1 teaspoon McCormick pure vanilla extract

Whipped Cream

  • 1 cup (60g) heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners’ sugar


Chocolate Cake

  1. Preheat the oven to 350°F and prepare two 8-inch round cake pans with grease and flour.
  2. In a bowl of a stand mixer (or a large bowl with a handheld mixer), add cocoa, flour, sugar, baking soda, baking powder, and salt. Mix on low speed until just combined.
  3. Slowly add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth, about 3 minutes.
  4. Divide the batter between pans. Bake until set and a toothpick inserted into the centers comes out with a few crumbs (but not wet batter), about 25-30 minutes.
  5. Let cool for 15 minutes. Turn out from pans. Transfer to wire racks. Let cool completely as you make the whipped cream.

Whipped Cream

  1. In a large bowl, whip cream until soft peaks are just about to form. Add in vanilla and confectioners’ sugar until stiff peaks form, making sure not to overbeat.

Assembling the Cake

  1. Set one of the 8-inch round cakes on a cake stand.
  2. Spread about 1 cup of whipped cream over the cake with an offset spatula.
  3. Set the second cake on top of the first cake. Cover the second cake in whipped cream.
  4. Place the fruit on the lower edge of the cake. Then, place more fruit on top of the second cake. Garnish with baby’s breath (optional, but remove before eating the cake).
4. Bread Pudding latest recipes

Rich and Creamy Butterscotch Pudding


  • 3 1/2 cups plus 1 1/2 tablespoons heavy cream
  • 2 teaspoons Scotch
  • 1 1/2 teaspoons dark brown sugar
  • 1 teaspoon water
  • 1/2 teaspoon salt
  • 5 large egg yolks
  • 1/2 vanilla bean, seeds scraped
  • 1 cup butterscotch chips (6 ounces)
  • Whipped cream and store-bought caramel sauce, for serving (see Note)


  1. Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
  2. In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
  3. Put the egg yolks in a medium bowl. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds. Remove from the heat. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
  5. Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight. Serve the pudding with whipped cream and caramel sauce.
4. Bread Pudding latest recipes

Dark-Chocolate Pudding with Candied Ginger


  • 1/2 cup plus 1 tablespoon sugar
  • 1/2 cup unsweetened cocoa powder
  • 5 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 quart half-and-half
  • One 3.5-ounce bar bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • Lightly sweetened whipped cream and sliced candied ginger, for serving


  1. In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
5. Cookies latest recipes

Peanut-Butter-Oat Drop Cookies with Jam


  • 4 tablespoons softened unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/4 cup creamy peanut butter
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 1 large egg yolk, room-temperature
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1 recipe Frozen-Berry Jam


  1. Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.
  2. Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.
  3. Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

Cook’s Notes

Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.

1. Birthday Cakes latest recipes

Double White Chocolate Cake



  • 1 c. unsalted butter, at room temperature, plus more for the pan
  • 3 1/2 c. all-purpose flour, plus more for the pan
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 4 oz. white chocolate, chopped
  • 1/2 c. just-boiled water
  • 1 1/2 c. granulated sugar
  • 6 large egg whites
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. buttermilk, at room temp


  • 3 oz. white chocolate, chopped 
  • 1/2 c. unsalted butter (1 stick)
  • 8 oz. cream cheese, at room temperature (1 package) 
  • 1 c. confectioners’ sugar
  • 1/2 c. heavy cream, cold


  • 1/2 c. seedless raspberry jam
  • 1/2 c. raspberries
  • royal icing snowflake transfers (see directions below)
  • white sugar flowers
  • confectioners’ sugar, for dusting


  1. Make cake: Heat oven to 300°F. Butter and flour an angel food cake pan; tap out excess flour. In a large bowl, sift together flour, baking powder, baking soda, and salt.
  2. Place white chocolate in a bowl, pour just-boiled water over the top, and stir until melted and smooth.
  3. Using an electric mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes.
  4. Reduce mixer speed to medium and add egg whites 1 at a time, beating until each is fully incorporated, then beat in vanilla extract. Reduce mixer speed to low and add flour mixture in 3 parts, alternating with buttermilk and mixing just until incorporated. Mix in white chocolate mixture.
  5. Spoon batter into prepared pan and bake until a wooden pick inserted into the center comes out clean, 75 to 80 minutes. Transfer cake to a wire rack and let cool 10 minutes before inverting onto wire rack to cool completely.
  6. Make frosting: Microwave chocolate on 50% power in 30-second increments, stirring in between, until melted and smooth. 
  7. Using an electric mixer on low speed, beat butter and cream cheese until smooth. Add confectioners’ sugar and mix to combine, then mix in melted chocolate. Cover with plastic wrap and refrigerate until ready to use. Once ready to use, beat heavy cream until stiff peaks form. Stir a spoonful into cream cheese mixture, then fold in remaining whipped cream.
  8. To assemble: To assemble, cut cake in half through equator. Transfer bottom half to serving platter and spread with jam and 3/4 cup cream cheese frosting; sandwich with top half. Cover cake with remaining cream cheese frosting and top with raspberries, sugar flowers, and snowflake transfers, then dust with confectioners’ sugar if desired. 
  9. Royal icing snowflake transfers: Print or draw a 1- to 2-in. snowflake design and place under a piece of waxed paper or parchment paper. Transfer royal icing to piping bag fitted with size 2 tip and use stencil as a guide to pipe snowflakes on top. Let dry completely, then use a small offset spatula to carefully remove.