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Peanut Butter Egg Recipe

For this copycat Reese's peanut butter egg recipe, all you need is 15 minutes and six simple ingredients that you probably already have at home. The hardest part of this recipe is waiting until they set before eating them.peanut butter eggs layered in a bowl

I can't resist peanut butter treats, and these are at the top of my list in the spring along with coconut cake and carrot cake. Creamy peanut butter mixed together with some powdered sugar and butter makes the magic happen. No tempering is needed to coat the treats in melted chocolate.

Table of contents

Peanut Butter Egg IngredientsBowls of ingredients for peanut butter eggs

Creamy peanut butter: I use smooth peanut butter because I want them to be as close to authentic Reese's peanut butter eggs as possible. You could use crunchy peanut butter if you prefer some crunch in your bite. Any brand of peanut butter will do, If you choose to use natural peanut butter, or unsweetened peanut butter it will take more effort to mix as those types are stiffer.

Butter: The addition of butter helps the filling create a smooth texture that melts in your mouth. Without the butter, it will really just have the consistency of straight peanut butter.

Powdered Sugar: This is a confection after all, so it needs to be sweet! The powdered sugar adds sweetness without the grit of granulated sugar.

Salt: Just a little pinch of salt really brings together the flavors. Super sweet treats can fall flat on flavor without some salt. Peanuts and salt are a match made in heaven.

Making Peanut Butter Chocolate Eggs

There are 4 easy steps to making this recipe, make the peanut butter filling, form it into egg shapes, chill them for 30 minutes, and dip them in chocolate. The trick is to work quickly with the peanut butter eggs after they're frozen, as they will dip easier when firm.

Making the Peanut Butter Filling

  1. Add the peanut butter and butter to a large bowl and heat in the microwave until melted. Make sure the butter is warm enough to mix easily into the peanut butter.
  2. Mix to combine peanut butter and butter until smooth. You can use a spatula, a whisk, or an electric hand mixer.
  3. Add the salt, vanilla, and powdered sugar one scoop at a time and mix it all together until combined. This will make sure it doesn't poof all over the kitchen. Hand adding a bowl of vanilla to apeanut butter mixture
  4. Scoop about 2 tablespoons in your hand and roll it into a ball. You could also roll out the mixture and use a cookie cutter to make the egg shapes.Hands rolling peanut butter filling mixture into a ball
  5. Next, shape it into an egg shape by flattening the ball and making it thinner at the top and thicker at the base. You could use a cookie scoop to ensure they are all evenly scooped. Pro-tip: wear gloves to keep the peanut butter mixture from sticking to your hands, as it melts pretty quickly while handling it.Hands laying a peanut butter egg on a sheet pan lined with parchment
  6. Lay the peanut butter eggs on a sheet pan lined with parchment paper or wax paper and place the sheet pan in the fridge or freezer for them to set up.Sheet pan lined with peanut butter eggs
  7. While the eggs are chilling, prepare your melted chocolate.

Preparing the Chocolate

  1. In a deep heatproof bowl, add the milk chocolate chips.
  2. Microwave the chocolate in 30-second increments, stirring between each to distribute the heat evenly as the chocolate begins to melt. This can also be done over a double boiler.Melted milk chocolate in a bowl with a blue spatula
  3. Once the chocolate is almost fully melted, stop microwaving it and stir slowly until the remaining chunks of chocolate have melted into a smooth and even consistency. Be careful not to burn the chocolate.Melted milk chocolate in a bowl

Dipping the Peanut Butter Eggs

  1. Once your chocolate is melted and warm, but not too hot, take out the cold peanut butter eggs.Hand picking up a cold peanut butter egg over a sheet pan
  2. Using a chocolate dipping utensil, a fork, or inserting a skewer into the base of the egg, coat the egg in chocolate, gently tap off the excess, and place it on a sheet pan lined with parchment.Dipping a peanut butter egg in chocolate with a skewer
  3. The chocolate in the bowl will cool as you continue to dip, so after a few eggs, warm the chocolate again and stir to continue dipping. This will keep it from getting too thick on the eggs. If your eggs begin to soften, place them back in the fridge to stiffen back up.Dipping a peanut butter egg in chocolate with a skewer
  4. Pour the extra chocolate into a piping bag, snip off the end, and drizzle across each egg for a textured design. This can be done with a Ziploc bag as well.Drizzling chocolate across chocolate eggs with a piping bag
  5. The copycat Reese's peanut butter eggs are ready to eat as soon as the chocolate has set up.Peanut butter chocolate eggs stacked on a blue towel
  6. Place the finished eggs in an airtight container or wrap them with plastic wrap and store them at room temperature, or in the freezer if you plan to save them longer than 5 days.

FAQ

Can I use different chocolate to coat the homemade Reese's eggs?

Yes, this is a simple process of melting chocolate and dipping, so you can use white chocolate or dark chocolate chips as well. White chocolate would be pretty for Easter, you could color some of the white chocolate or some candy melts to add spring designs to the top of the egg.

What if I don't like peanut butter?

You can swap out the peanut butter for any type of nut butter you prefer. Almond butter or cashew butter would be delicious. Just remember that the consistency of other nut butter will vary, which could change the final outcome of the egg. You may need to add more sugar, as some other nut butter comes unsweetened. Just taste as you go until you reach the perfect combo and texture.

What are the ingredients in peanut butter chocolate eggs?

This recipe only needs 6 simple ingredients, peanut butter, butter, powdered sugar, salt, vanilla, and milk chocolate.

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Recipe

peanut butter eggs layered in a bowl
Print Recipe
4.80 from 5 votes

Peanut Butter Egg Recipe

Soft and creamy Reese's peanut butter eggs coated with sweet milk chocolate are my favorite treats! These peanut butter eggs are as good as the real thing, and are the perfect treats in an Easter basket! They can also be formed into any shape or size to fit all special occasions!
Prep Time20 minutes
Chilling Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 eggs
Calories: 423kcal
Author: Liz Marek

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups milk chocolate for dipping
US Customary - Metric

Instructions

Before you Begin

  • Line a sheet pan with parchment paper and place it in the fridge or freezer while you make the filling. Have your chocolate, a deep bowl for dipping, and a second parchment-lined pan for the dipped eggs ready before you start. Do not use natural peanut butter.

Making the Peanut Butter Filling

  • Add the peanut butter and butter to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until just melted and combined. Then mix until smooth.
  • Add the salt, vanilla, and powdered sugar one scoop at a time and mix it all together until combined. This will make sure it doesn't poof all over the kitchen. 
  • Use whichever shaping method you prefer from the section above. For by-hand shaping, scoop about 2 tablespoons per egg, roll into a ball, then press into an egg shape with one end slightly pointed. Wear gloves to keep the filling from sticking to your hands.
  • Place the shaped eggs on a parchment-lined sheet pan and refrigerate for at least 30 minutes, or freeze for 20 minutes. The eggs need to be fully cold and firm before dipping. This step is not optional.
  • While the eggs are chilling, prepare your melted chocolate.

Preparing the Chocolate

  • Combine your chocolate (and oil if using chips or baking bars) in a deep, narrow, heatproof bowl. Microwave in 30-second intervals, stirring between each, until almost fully melted. Stop microwaving when a few small chunks remain and stir until smooth. The residual heat will finish the job.

Dipping the Peanut Butter Eggs

  • Remove the chilled eggs from the fridge or freezer one tray at a time. Using a fork, candy dipping tool, or a skewer inserted into the base of the egg, lower each egg into the chocolate. Submerge completely, then lift and tap the fork or dipping tool against the edge of the bowl to remove excess chocolate. Place on the parchment-lined pan to set.
  • Once all eggs are coated and the initial chocolate has set, pour any leftover chocolate into a piping bag or zip-top bag with a small corner snipped off. Drizzle over the tops for a textured finish. Add sprinkles, flaky sea salt, or colored white chocolate drizzles immediately after dipping, before the coating sets.
  • The eggs are ready to eat as soon as the chocolate has fully hardened. This takes about 15 minutes at room temperature, or 5 to 10 minutes in the fridge.

Notes

Peanut butter: Jif, Skippy, or any commercial no-stir brand is essential. Natural peanut butter makes the filling too soft and oily to shape properly. If that's all you have, stir it extremely well and add extra powdered sugar to firm things up.
Chocolate: Melting wafers are the easiest. Baking bars (chopped) give the richest flavor. Chips work with 1 tablespoon of coconut oil or shortening added before melting. All three can be milk, dark, or white chocolate depending on your preference. White chocolate is more temperamental; use lower heat and stir constantly.
Shaping: By hand for casual batches, egg-shaped cookie cutter for uniform gift-worthy eggs, silicone egg mold for the easiest foolproof results.
Nut butter swap: Almond butter and cashew butter both work at a 1:1 swap. Use no-stir versions and taste the filling before adding all the sugar since different nut butters vary in sweetness.
Storage: Room temperature, airtight container, 5 days. Refrigerator, up to 2 weeks. Freezer, up to 3 months. Thaw at room temperature a few minutes before serving.
Year-round: Use heart, pumpkin, tree, or star cookie cutters to make these for Valentine's Day, Halloween, Christmas, or any occasion. Roll into balls instead of egg shapes for year-round peanut butter buckeye balls.

Nutrition

Serving: 1egg | Calories: 423kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 147mg | Potassium: 209mg | Fiber: 3g | Sugar: 37g | Vitamin A: 236IU | Calcium: 20mg | Iron: 1mg

Cake

Coconut Cake Recipe

This toasted coconut cake recipe is full of delicious coconut flavor thanks to thetoasted coconut and a dash of extract. Use buttermilk for a tang that pairs perfectly with cream cheese frosting!

coconut cake slice with coconut frosting on a white plate

Butter and coconut oil combine to make a super moist cake, and whipped egg whites keep it light and fluffy. A more traditional mixing method results in a coconut cake recipe that will become a family favorite! 

Table of contents

Coconut Cake Ingredientsbowls of ingredients for coconut cake on a table

Toasted Coconut: Toasting the coconut intensifies the natural nutty coconut flavor. Sweetened coconut shreds are slightly more tender than unsweetened coconut, but either will work great. 

Coconut oil: Coconut oil is great to bake with because it melts at body temperature, but is firm at room temperature. Similar to butter, it gives the cake some nice structure but literally melts in your mouth when you eat this cake. You can also use vegetable oil instead of coconut if you prefer.

Whipped egg whites: This cake has butter, oil, and chunks of coconut, so it could become very heavy. Whipping air into the egg whites adds air bubbles to the cake to keep it fluffy. 

Coconut extract: A little goes a long way with coconut extract. Too much can overpower this cake, but just the right amount intensifies the natural coconut flavor provided by the coconut oil and toasted coconut shreds. 

Cream cheese: Cream cheese frosting is the perfect pairing for this cake, but Swiss meringue buttercream, whipped cream, or ermine frosting would also be yummy.

How to Make a Coconut Cake

Before starting your cake, make sure that all of your wet ingredients (including the butter) are at room temperature or a little warm. Cold ingredients will prevent your cake batter from emulsifying, and your cake may not turn out right. Be sure to also weigh all of your ingredients with a food scale.

Making the Coconut Cake

Preheat your oven to 350ºF and prepare three 8" cake pans with cake goop or your preferred pan release.

  1. Place the egg whites into a large bowl, add the cream of tartar if using, and whip them to firm, moist peaks. They should look glossy and hold their shape without becoming dry or crumbly.
  1. In a mixer bowl, cream the butter until smooth. Gradually sprinkle in the sugar while mixing on low speed, then add the oil and continue mixing until the mixture becomes very white and fluffy.
  1. Add the egg yolks one at a time, mixing just until each yolk is incorporated before adding the next.
  1. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
  1. In another container, combine the buttermilk, coconut extract, and vanilla extract.
  1. Add about one-third of the dry ingredients to the butter mixture and mix on low speed. Add some of the liquid mixture, then continue alternating the dry ingredients and liquids in two more additions until everything is combined. The finished batter should be thick.
  1. Add a couple of scoops of the whipped egg whites into the batter and gently fold them in to lighten the mixture.

    Continue folding in the remaining egg whites a little at a time, being careful not to deflate the batter.
  1. With the last addition of egg whites, add the toasted coconut and fold just until combined.
  1. Divide the batter evenly between three 8-inch cake pans. Spread the batter evenly in the pans.
  1. Bake the cakes at 350 degrees Fahrenheit for 25 to 30 minutes.
  1. Let the cakes cool in the pans for 10 minutes, then turn them out and allow them to cool completely before assembling.

Making Cream Cheese Frosting

  1. Make sure the butter and cream cheese are both slightly warm and at the same temperature. If one is colder than the other, they will not mix together properly and create lumps.
  2. Place softened butter in the bowl of your stand mixer with a whisk attachment and cream on low until smooth. Pro: Tip: Use an electric hand mixer to get extra smooth cream cheese frosting. 
  3. Place softened cream cheese in the bowl with the butter in small chunks and blend on low until smooth.
  4. Add in sifted powdered sugar one cup at a time until combined. 
  5. Add your vanilla extract and salt, and mix until combined. 
  6. Cover the frosting with plastic wrap and refrigerate until your cake is chilled and ready to frost. Refrigerate any remaining frosting, or keep in an airtight container and freeze for up to 3 months.

Assembling the Coconut Cake

  1. Trim the top of the cake layers so they are flat. 
  2. Place the first cake layer down on a cake board, spread a layer of cream cheese frosting evenly across the top and repeat this process with the remaining 2 layers. 
  3. Spread a thin layer of cream cheese frosting around the entire cake as a crumb coat and then refrigerate it for 15 minutes. Pro-Tip: Cream cheese frosting is stickier than buttercream, and can pull more crumbs off your cake. Working with a cold cake will be easier. 
  4. Once the crumb coat has set, apply another thicker layer of the frosting to the entire cake for its final coat. Pro tip: I chose to cover the exterior of this cake with coconut, but cream cheese frosting makes really pretty rustic swirls if you want a different look. 
  5. Place the cake on the board or plate you plan to serve on. 
  6. Gently press shredded coconut or large shaved coconut flakes onto the sides of the cake all the way around the exterior, keeping the top free of shreds.
  7. Use a star piping tip and pastry bag filled with cream cheese frosting to pipe swirls around the top edge of the cake. 
  8. To save this cake for later, apply plastic wrap around the cake and place it in the refrigerator. Cream cheese frosting can sit out at room temperature for about 4 hours maximum.

FAQ

Is this recipe good for cupcakes?

This recipe works great for cupcakes and is very light! This recipe makes approximately 24 cupcakes. Bake at 350 degrees for 15-18 minutes until set in the middle. It can be easy to burn these cupcakes because of the sugar content so watch them closely. If they are over-baked they can taste dry.

What if I don't have coconut oil?

Luckily coconut oil is becoming more common in your local grocery store, however, if you do not have any, vegetable oil will work just as well in this cake.

What can I substitute for buttermilk?

In this cake, you can substitute sour cream for buttermilk, or regular milk with a tablespoon of lemon juice. You could also use coconut milk with a tablespoon of lemon juice as well.

What is the best filling for coconut cake?

The best thing about coconut cake is that it pairs with so many different flavors. The traditional filling for coconut cake is something light and creamy like this coconut cream cheese frosting.If you're feeling adventurous you can fill your coconut cake with some coconut custard , lemon curd, or even raspberry filling.

Do I have to use coconut shreds? 

My kids don't care for the texture of coconut shreds, but still love the flavor. I pulse the coconut in a food processor a few times to chop up the shreds smaller. Once they are added to the cake the texture is almost unnoticeable. 

What type of coconut should I use?

On the baking aisle there will be a few choices for coconut. I am using sweetened coconut shreds because they are the most common to find at the grocery store. You can use unsweetened as well, or even macaroon coconut, which is a much finer shred. I chose to use the large coconut strips for the exterior decor because I think they are pretty, but any will do.

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Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

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Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

coconut cake slice with coconut frosting on a white plate
Print Recipe
4.93 from 145 votes

Coconut Cake Recipe

Moist layers of fresh coconut cake filled with cream cheese frosting. This coconut cake has real coconut flavor built right into the cake with toasted coconut flakes, coconut oil, and a touch of coconut extract.
Prep Time20 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 10 cups
Calories: 1300kcal
Author: Liz Marek

Ingredients

Coconut Cake Ingredients

  • 11 ounces All purpose flour (2 cups)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces unsalted butter (½ cup) room temperature
  • 14 ounces granulated sugar (2 cups)
  • 4 ounces canola oil (½ cup) or vegetable oil
  • 5 large egg yolks room temperature
  • 5 large egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • 8 ounces buttermilk (1 cup) room temperature
  • 6 ounces sweetened flaked coconut (2 cups) toasted until lightly browned
  • 1 ounce sweetened flaked coconut (½ cup) for garnish

Cream Cheese Frosting

  • 16 ounces cream cheese (2 cups) cut into cubes and softened
  • 8 ounces unsalted butter (1 cup) softened
  • 1 teaspoon coconut extract
  • ½ teaspoon salt
  • 36 ounces powdered sugar (8 cups) sifted
US Customary - Metric

Instructions

Making the Coconut Cake

  • Adjust an oven rack to the middle position and preheat to 350ºF/176ºC. Prepare three 8-inch round cake pans with cake goop, parchment paper, or another preferred pan release. Making sure to coat the bottom and sides of the pan.
  • Spread your coconut flakes evenly onto a cookie sheet pan.
  • Broil the coconut flakes on high for 2-3 minutes or until they just begin to turn brown around the edges. Stir the coconut and broil for 1-2 minutes more until lightly golden. Watch it closely because it can burn quickly.  Remove it from the oven and let it cool.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set the dry ingredients aside. 
  • Heat the coconut oil in a small bowl in the microwave until it is very soft and beginning to melt, but not hot.
  • Add the coconut extract and vanilla extract to the room-temperature buttermilk. 
  • Add the butter and coconut oil to a stand mixer with the paddle attachment and beat at medium-high speed until smooth and shiny, about 30 seconds. 
  • Gradually sprinkle in the sugar, and beat until the mixture is light and fluffy, about 3-5 minutes.
  • Add the egg yolks one at a time to the mixture, combining after each. 
  • With the mixer on low speed, add about a third of the flour mixture to the batter, followed immediately by about a third of the milk, mix until the ingredients are almost incorporated into the batter. 
  • Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl.
  • Carefully fold in the toasted coconut until it's all combined.
  • Place the egg whites in a mixing bowl with the whip attachment. Whip on medium-high speed until it's foamy. 
  • Add in the cream of tartar and whip until semi stiff peaks form.
  • Fold in the whipped egg whites carefully into the cake batter, and try not to beat out too much of the volume in the egg whites. 
  • Divide the cake batter evenly between 3 6-inch cake pans or 2 8-inch pans.
  • Bake for 30-35 minutes until a skewer inserted comes out clean.
  • Transfer the pans to a wire rack and let them cool in the pans for 10 minutes. 
  • Invert the cakes onto a  cooling rack and cool completely before frosting. I like to flash freeze them for 30 minutes if I'm using them right away, or wrap them in plastic and freeze them overnight. Pro-Tip: Wrapping your cakes while warm and then freezing them will lock in the moisture.

Making Cream Cheese Frosting

  • Make sure the butter and cream cheese are both slightly warm and at the same temperature. If one is colder than the other, they will not mix together properly and create lumps.
  • Place softened butter in the bowl of your stand mixer with a whisk attachment and cream on low until smooth. Pro: Tip: Use an electric hand mixer to get extra smooth cream cheese frosting. 
  • Place softened cream cheese in the bowl with the butter in small chunks and blend on low until smooth.
  • Add sifted powdered sugar one cup at a time until combined. 
  • Add your vanilla extract and salt, and mix until combined. 
  • Cover the frosting with plastic wrap and refrigerate until your cake is chilled and ready to frost. Refrigerate any remaining frosting, or keep in an airtight container and freeze for up to 3 months.

Assembling the Coconut Cake

  • Trim the top of the cake layers so they are flat. 
  • Place the first cake layer down on a cake board, spread a layer of cream cheese frosting evenly across the top and repeat this process with the remaining 2 layers. 
  • Spread a thin layer of cream cheese frosting around the entire cake as a crumb coat and then refrigerate it for 15 minutes. Pro-Tip: Cream cheese frosting is stickier than buttercream, and can pull more crumbs off your cake. Working with a cold cake will be easier. 
  • Once the crumb coat has set, apply another thicker layer of the frosting to the entire cake for its final coat. Pro tip: I chose to cover the exterior of this cake with coconut, but cream cheese frosting makes really pretty rustic swirls if you want a different look. 
  • Place the cake on the board or plate you plan to serve on. 
  • Gently press shredded coconut or large shaved coconut flakes onto the sides of the cake all the way around the exterior, keeping the top free of shreds. 
  • Use a star piping tip and pastry bag filled with cream cheese frosting to pipe swirls around the top edge of the cake. 
  • To save this cake for later, apply plastic wrap around the cake and place it in the refrigerator. Cream cheese frosting can sit out at room temperature for about 4 hours maximum.

Video

Notes

Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 
 

Nutrition

Serving: 1serving | Calories: 1300kcal | Carbohydrates: 180g | Protein: 10g | Fat: 63g | Saturated Fat: 42g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 543mg | Potassium: 291mg | Fiber: 3g | Sugar: 150g | Vitamin A: 1595IU | Calcium: 114mg | Iron: 2mg

no bake

Lucky Charms Rice Krispie Treats

These Lucky Charms Rice Krispie Treats are surprisingly delicious and are a fun treat to make with kids. Combine Lucky Charms and gooey marshmallows to make treats perfect for birthday parties, St. Patrick's day, or a school snack. Add a cup of Rice Krispies in addition to the Lucky Charms cereal to fill in the holes and add texture.lucky charms rice krispie treats lined up on a table

I've always made cereal treats over the stove top and ended up with a big sticky mess. This easy recipe is great because all you need is one large bowl and a microwave. Adding Lucky Charms cereal and marshmallows is a fun way to elevate the classic Rice Krispie treat. You can also trade out the box of Lucky Charms or Rice Krispies for your favorite cereal, like Fruity Pebbles or Cocoa Puffs.

Lucky Charms Rice Krispie Treat Ingredientsingredients for lucky charm treats in bowls on a table

Butter is the ingredient that adds flavor to the Lucky Charm treats. I like to use unsalted butter and add my own salt because I can control the amount, but you can also use salted butter and leave out the salt.

Large or mini marshmallows will work for this recipe, just make sure that they are fresh, and not expired.

Rice Krispies are a fun twist to this recipe, as most Lucky Charms treats will only use that cereal. I like the extra rice krispies because they fill in the gaps between the lucky charms cereal and marshmallows. It only takes about a cup of cereal to fill in the gaps, but if you like firmer crispy treats, you can add more.

Lucky Charms cereal has fun, colorful marshmallows that take this gooey marshmallow treat up a notch. They do melt a little bit when you mix them in with the hot marshmallows, so be sure to reserve a few for topping the treats.

Making Lucky Charms Rice Krispie Treats

  1. Grease a 9" x 9" pan with butter or nonstick cooking spray. You can also line it with a piece of parchment paper if you're nervous about sticking. A square pan will make thick Rice Krispie treats, while a rectangle pan will make thinner treats.
    hand holding a bottle of pan spray over a metal pan
  2. Spray a large mixing bowl with cooking spray, add the marshmallows, and microwave in 30-second increments until they're melting and puffy. You can also heat them in a large saucepan over the stove.
    marshmallows pouring into a large glass bowl
  3. Grease your spatula with cooking spray or oil to help with the sticking and work quickly.
    spraying a spatula with pan spray
  4. Add the butter and salt to the marshmallows and mix them together until they are melted and combined.
    hands adding butter from a plate into a bowl of marshmallows
    melted marshmallows in a bowl
  5. Reserve a few of the colorful marshmallows for topping, then add the Lucky Charms and Rice Krispies, one cup at a time, to the melted marshmallows and stir it all together.
    adding cereal to a bowl of marshmallows
  6. Pour the cereal mixture into the prepared baking dish and press it into an even layer with a spatula. Pro-tip: Coat your clean hands in cooking spray and press it into the corners.
    a bowl of cereal treat mixture pouring into a baking dish
  7. Sprinkle the reserved Lucky Charms marshmallows on top while the treats are still warm, then let them rest in the pan until they come to room temperature, or freeze for 20 minutes to set up.
    hand adding a container of lucky charm marshmallows on top of rice krispie treats
  8. Release the edges of the treats with a knife, then remove them from the pan and cut them into 9 equal squares.
    knife cutting through rice krispie treats
  9. Store the Lucky Charms Rice Krispie treats in an airtight container, or wrap individual treats in plastic wrap. They can last at room temperature for up to 3 days. Pro-Tip: For best results, leave them out overnight so the marshmallows get a little bit soggy, the texture is amazing!
    hand holding a rice krispie treat with square treats around it
  10. For an extra optional design, drizzle or dip each treat in white chocolate.

FAQ

Is it ok to use old marshmallows for Rice Krispie treats?

Old marshmallows don't melt as well as fresh marshmallows because they develop a skin on the outside, so it's best to use a new bag for Krispie treats.

What happens if you put too much butter in Rice Krispie treats?

Adding too much butter and marshmallow to Rice Krispie treats can make them soggy, overly sticky, or even wet. Too little can make them dry and crumbly. If you like this recipe is a bit too gooey, add another ½ cup of Rice Krispies.

How many days ahead can you make Rice Krispie treats?

These treats are best served within 3 days. They can stay out at room temperature wrapped in plastic or wax paper, or stored in an airtight container. They will get hard if you refrigerate them.

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Recipe

lucky charms rice krispie treats lined up on a table
Print Recipe
4.84 from 6 votes

Lucky Charms Rice Krispie Treats

It only takes 6 simple ingredients to make gooey, rainbow Lucky Charms marshmallow treats. These nostalgic treats have extra marshmallows in them to give them a satisfying chew that will leave you wanting to eat the whole tray. These easy treats could be your new favorite no bake dessert!
Prep Time10 minutes
Resting Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Calories: 355kcal
Author: Liz Marek

Equipment

  • 1 9x9-inch square baking pan
  • Greased spatula
  • Parchment paper (optional, for easy removal)

Ingredients

  • 16 ounces marshmallows large or small
  • ½ cup unsalted butter plus more for the pan, or spray
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup Rice Krispies cereal
  • 6 cups Lucky Charms cereal

Instructions

Before You Begin

  • Grease a 9x9-inch pan with butter or cooking spray and set aside. Reserve about ½ cup of Lucky Charms and pick out the marshmallow charms for topping. Have your greased spatula ready before you start melting. Once the marshmallows are melted, the mixture sets quickly.

Making the Lucky Charms Rice Krispie Treats

  • Spray a large microwave-safe bowl with cooking spray. Add the marshmallows. Microwave in 30-second intervals, stirring between each, until melted and puffy. Usually 3 to 4 intervals.
  • Add the butter and stir until fully melted and combined. Add the salt and vanilla and stir to incorporate.
  • Optional: stir in a generous handful of fresh mini marshmallows and fold quickly before adding the cereal. They will soften but not fully melt, leaving gooey pockets in the finished bar.
  • Add the Lucky Charms and Rice Krispies one cup at a time and fold until evenly coated. Work quickly.
  • Pour the mixture into the prepared pan. Press into an even layer with a greased spatula or lightly oiled hands. Press gently to keep the bars soft and gooey.
  • While still warm, press the reserved Lucky Charms marshmallow charms on top. Add sprinkles or white chocolate drizzle if desired.
  • Let rest at room temperature for at least 20 minutes until firm enough to cut. Cut into 9 squares.

Notes

Freshness matters: Use a fresh bag of marshmallows. Stale marshmallows don't melt smoothly and will make dry, crumbly treats.
Browned butter upgrade: Brown the butter on the stovetop before adding the marshmallows for a rich, toffee-like depth of flavor that takes these to the next level.
Extra gooey version: Fold in ½ cup of fresh mini marshmallows right before adding the cereal for melty pockets throughout every bar.
Pan size: A 9x9-inch pan makes thick treats. A 9x13-inch pan makes thinner ones. Both work.
Storage: Room temperature, airtight container, up to 3 days. Do not refrigerate (makes them hard). The freezer is fine for a 20-minute quick set but not for long-term storage, since frozen and thawed cereal treats lose their gooey texture.
Best the next day: Leave cut treats uncovered at room temperature overnight. The marshmallows soften slightly as they sit and the chew improves dramatically.
Stovetop method: Melt butter in a large saucepan over medium heat. For browned butter, keep cooking until golden and nutty-smelling, about 3 to 4 extra minutes. Add marshmallows and stir until melted. Remove from heat and proceed from step 3.

Nutrition

Serving: 1treat | Calories: 355kcal | Carbohydrates: 63g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 343mg | Potassium: 63mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1200IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 6mg

Bundt Cakes

Chocolate Guinness Cake

Chocolate Guinness cake is a rich, ultra-moist chocolate cake made with Irish stout, and is a popular St. Patrick's Day dessert. It doesn't taste like beer at all. The stout simply deepens the chocolate flavor and gives the cake that dense, almost fudge-like texture that makes it completely irresistible. This bundt cake version is easier than my death by chocolate cake, which also uses Guinness but is more of a layer cake. slice of Guinness chocolate cake on a plate

This versatile recipe can be made in cake pans and layered with easy buttercream or cream cheese frosting as well! You could even make it into cupcakes.

🔍 Quick Look: How To Make Guinness Cake

  • ⏱️ Prep Time: 15 minutes
  • 🍳 Cook Time: 45 minutes
  • 🕒 Total Time: 60 minutes
  • 👥 Servings: 12
  • 📊 Calories: ~421 kcal per serving (based on nutrition panel)
  • 🔥 Cook Method: Bake Guinness cake batter in a bundt cake pan, then frost with a Guinness ganache drip.
  • 👩‍🍳 Flavor Profile: Rich, fudgy chocolate, and deep malty flavor with a very moist crumb.
  • ⭐ Difficulty: Easy, making it great for a fun St. Patrick's Day celebration.
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Why This Recipe Works

There's a reason Guinness beer has been used in baking cakes for years. The roasted malt notes of Guinness, rich with hints of coffee, cocoa, and dark caramel, intensify the chocolate flavor and make it deeper and more complex without tasting like beer.

Its subtle bitterness balances the sweetness perfectly, while the stout's sugars and gentle acidity create an incredibly moist, tender crumb that stays soft for days. As it bakes, the flavors blend into something bold yet smooth, giving you a chocolate cake that feels comforting, sophisticated, and absolutely worth making.

R Smith says
5 stars
"Love this recipe! First of all it is very easy to pull together - no creaming butter and sugar, so alternating wet and dry ingredients to mix. It's quick and easy. Most importantly it is very flavorful and has a more delicate crumb than what a bundt cake normally produces. I will definitely be making this again."

Ingredients Needed

There's just something that works so well about pairing a dark stout with chocolate. The slight bitterness of the beer balances the sweetness perfectly, so it's rich without being overpowering.

ingredients for Guinness cake in bowls on a table

Guinness is an Irish dry stout beer. It has a malty sweetness and a hoppy bitterness with notes of chocolate and coffee, which is why it adds so much flavor to this delicious cake. The alcohol does bake out of the cake, so very few traces of alcohol are consumed while eating the cake. The alcohol actually tenderizes gluten, making the crumb of the cake more tender and dense, and adding moisture to the cake. You can replace Guinness beer with any kind of dark stout and get a similar flavor profile.

Sour cream adds moisture and tang to this cake; the acidic nature of sour cream reacts with the cocoa powder and baking soda to give us a dense, tender cake crumb like my WASC cake and Chocolate WASC cake. You can replace sour cream with Greek yogurt if you prefer.

White Chocolate - Used for the cake drip. It adds a beautiful sweetness to the cake. You could also use a water ganache drip, chocolate drip, or cream cheese frosting.

Natural Cocoa Powder - You want to use a natural cocoa powder like Hershey's cocoa powder, not Dutch-processed. The difference between Dutch-processed cocoa powder and natural cocoa powder is Dutched is alkalized so that it neutralizes the cocoa powder's acidity. In this case, we want the acidity because it reacts with the stout beer, creating that distinct flavor profile. To replace natural cocoa powder with Dutched cocoa powder, substitute it in a 1:1 ratio by volume, but adjust the leavening agents to account for the lack of acidity in the Dutch powder. Specifically, replace the baking soda in the recipe with double the amount of baking powder.

Baking Soda - Reacts with the natural cocoa powder and the stout beer, making the cake fluffier and enhances the flavor.

Step-By-Step Instructions

Baking this cake is so easy thanks to the bundt cake pan. Just bake, cool, frost, and enjoy!

close up of bundt cake being coated with pan release

Step 1: Preheat the oven to 350°F and prepare a Bundt pan with cake goop or other pan release spray. Make sure to coat the sides and center of the pan well.

mixing guinness and butter together in a measuring cup

Step 2: Add the butter and Guinness to a heat-proof container and heat it in the microwave until the butter is melted. Or, in a large saucepan, heat beer and butter until butter is melted, then remove from the heat and set it aside for now.

cocoa powder and flour in a glass bowl

Step 3: Combine the sugar and cocoa powder in the bowl of your stand mixer.

Adding beer mixture to cocoa powder mixture in a stand mixer

Step 4: Add the beer mixture to the cocoa mixture while mixing on low speed with the paddle attachment until combined. This can also easily be mixed with a hand mixer.

sour cream and egg mixture in a white bowl

Step 5: Combine the eggs, sour cream, and vanilla in a medium bowl. Then add the sour cream mixture to the cocoa mixture while mixing on low until it's combined.

adding flour mixture to cocoa mixture in a stand mixer

Step 6: Combine the flour and the baking soda. Mix the dry ingredients into the cocoa mixture until smooth. Make sure to scrape the bowl to incorporate all of the ingredients.

guinness cake batter being poured into a bundt cake pan

Step 7: Pour the cake batter into the prepared bundt pan

baking guinness cake in the oven

Step 8: Bake at 350ºF/175ºC for 45-50 minutes or until a toothpick inserted in the center comes out clean.

unmolding guinness cake onto a cooling rack

Step 9: Cool the cake in the pan for 10 minutes and flip the Guinness cake onto a cooling rack to cool fully.

Adding Guinness to melted white chocolate chips

Step 10: Make the ganache frosting by combining all the ingredients together in a heat-proof bowl and melting them in 30-second increments in the microwave. Whisk until smooth.

Guinness ganache covered with plastic wrap

Step 9: Cover the ganache with plastic wrap and set it aside until you are ready to pour it on top of the cake. You may need to slightly reheat the ganache if it cools too much before adding it to your cake.

drizzling Guinness ganache over the Guinness bundt cake

Step 10: Place the cooled cake on a serving plate and slowly pour the ganache around the top of the cake. The ganache should be at the temperature of a caramel sauce. 

Close up of a slice of Guinness cake being cut from the finished bundt cake

Expert Tips For Success

Here are some expert tips to make your Guinness chocolate cake exceptionally rich, moist, and flavorful.

  1. Bloom the Cocoa in Hot Guinness. Warm the Guinness with butter before adding cocoa powder. Whisking cocoa into hot liquid "blooms" it, intensifying the chocolate flavor and creating a smoother batter.
  2. Do Not Overmix. Once you add the flour, mix just until combined. Overmixing develops gluten and can make the cake dense instead of soft and tender.
  3. Let the Beer Rest Briefly. f your Guinness is very fizzy, let it sit for a few minutes after pouring. Too much carbonation can affect batter consistency and rise.
  4. Use Room Temperature Ingredients. Eggs, sour cream, and any dairy should be at room temperature. This helps create a smooth, emulsified batter and an even bake.
  5. Do Not Overbake. Stout cakes are meant to be moist. Start checking a few minutes early. A few moist crumbs on a tester are ideal.
  6. Let It Rest Overnight. Like many chocolate cakes, Guinness cake often tastes even better the next day. The roasted malt and chocolate flavors deepen as it sits. No need to refrigerate, which will just dry the cake out. Just cover in plastic wrap and set it aside at room temperature.

FAQ

Do I have to use Guinness beer?

No, not necessarily, you can swap out whatever dark beer you would like, the aspect of the Guinness stout is the chocolate flavor that deepens the flavor of the cake. You can leave the alcohol out altogether and use coffee, milk, or just water. For the ganache, I recommend swapping the beer for heavy cream. However, the beer does create a very moist chocolate cake.

Where can I find Guinness beer?

Most local grocery stores carry stout beer. Especially during the month of March for St. Patricks Day celebrations.

Can I bake this in regular cake pans?

Yes, This recipe will bake a nice layer cake, it will fill three, 6-inch cake pans or two, 8-inch pans.

What other frostings go well with Guinness chocolate cake?

Cake layers would pair really well with vanilla buttercream frosting, chocolate buttercream, or cream cheese frosting. This flavor also pairs great with baileys Irish cream, for a really St. Paddy's celebration.

What else can I garnish the cake with?

This bundt would be elegant with a dusting of confectioners' sugar or cocoa powder, as well as a dark chocolate ganache.

If you tried this Ribeye recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!

Recipe

slice of Guinness chocolate cake on a plate
Print Recipe
4.89 from 18 votes

Guinness Chocolate Cake

This delicious beer-infused chocolate cake makes a dense, moist crumb that has a hint of Guinness but still rocks your socks off with a strong chocolate flavor. The perfect cake for St. Patricks Day celebrations!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 421kcal
Author: Liz Marek

Equipment

  • 1 bundt cake pan

Ingredients

Guinness Cake Ingredients

  • 1 ¾ cups all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ cup natural cocoa powder like Hershey's brand
  • ½ cup butter
  • 3 large eggs beaten
  • 1 cup Dark Guinness Beer
  • ¾ cup sour cream
  • 1 Tablespoon vanilla extract

Guinness Ganache Drip

  • 1 ounce Guinness beer
  • 1 ounce butter
  • 6 ounces white chocolate
US Customary - Metric

Instructions

Making Guinness Chocolate Cake

  • Preheat the oven to 350°F and prepare a Bundt pan with cake goop or pan release spray. Make sure to coat the sides of the pan well.
  • Add the butter and Guinness to a heat proof container and heat it in the microwave until the butter is melted. Or, In a large saucepan, heat beer and butter until butter is melted then remove from the heat.
  • Combine the sugar and cocoa powder in the bowl of your stand mixer.
  • Then mix in the butter and beer mixture on low speed with the paddle attachment until combined. This can also easily be mixed with a hand mixer.
  • Combine the eggs, sour cream, and vanilla in a medium bowl then add the wet ingredients to the beer mixture and mix until combined.
  • Combine the flour and the baking soda. Mix the dry ingredients into the beer mixture until smooth. Make sure to scrape the bowl to incorporate all of the ingredients.
  • Pour the cake batter into the prepared bundt pan.
  • Bake at 350ºF/175ºC for 45-50 minutes or until a toothpick inserted in the center comes out clean. 
  • Cool the cake in the pan for 10 minutes and flip the bundt onto a cooling rack to cool fully. The ganache can be prepared just prior to displaying or serving the cake.

Making Guinness White Chocolate Ganache

  • Add the white chocolate and the beer to a medium or large bowl.
  • Microwave the chocolate mixture for about 30 seconds until the chocolate begins to soften. It's best to do this in 10-second increments so that the chocolate does not overheat too quickly in one spot.
  • Let the chocolate sit for about 3 minutes and then add the butter and whisk until smooth. If the butter is not melting out, heat it in the microwave again for just a few seconds at a time.
  • Cover the ganache with plastic wrap and set it aside until you are ready to pour it on top of the cake. You may need to slightly reheat the ganache if it cools quickly. 
  • Place the cooled cake on a serving plate and slowly pour the ganache around the top of the cake. The ganache should be the temperature of a caramel sauce. 
  • To store the Bundt cake, keep it in an airtight container at room temperature for up to 4 days. It can be wrapped and frozen for up to a month.
    Pro-tip: Don't freeze the entire cake, wrap individual pieces in plastic wrap and freeze them. Then you will have a slice of cake anytime!

Video

Notes

This recipe can also be made in three 6" cake pans or two 8" cake pans.
Guinness is an Irish dry stout beer. It has a malty sweetness and a hoppy bitterness with notes of chocolate and coffee, which is why it adds so much flavor to this delicious cake. The alcohol does bake out of the cake so very few traces of alcohol are consumed while eating the cake. The alcohol actually tenderizes gluten, making the crumb of the cake more tender and dense, and adding moisture to the cake. 
Sour cream adds moisture and tang to this cake, the acidic nature of sour cream reacts with the cocoa powder and baking soda to give us a dense tender cake crumb.
 

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 204mg | Potassium: 155mg | Fiber: 2g | Sugar: 42g | Vitamin A: 457IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 2mg

Cupcakes

Rainbow Cupcakes

These Rainbow Cupcakes have layers of vibrant rainbow colors inside and are topped with a cloud-like swirl of vanilla buttercream. Made from a one-bowl doctored box mix recipe, they are incredibly easy to make. The perfect treat for St. Patrick's Day, Pride celebrations, birthday parties, or any occasion in need of a little color and a lot of flavors.rainbow cupcake with a bite taken out of it

Starting with a box cake mix creates a foolproof formula that allows extra time to color the batter, which requires a little extra mixing, but won't cause the batter to be over-mixed like some cake recipes. The end result is a fluffy cupcake with bright colors and a nostalgic vanilla flavor. The best part is the sour candy on top, but the versatility of the design is what makes these so fun. 

Table of contents

Rainbow Cupcake Ingredientsingredients for rainbow cupcakes in bowls

Box Cake: A doctored box mix recipe makes a quick solution to a homemade cake. It really is foolproof, even if something is scaled incorrectly, the outcome is still a delicious cake. It's very stable and allows you to play with and alter the batter, like adding colors. 

Flour: Adding a little extra flour gives the box cake a little more structure, so it has a tighter crumb and can handle different kinds of frostings as well as stacking if you wish. 

Gel Colors: Using concentrated gel color reduces the amount of liquid you are adding to the batter, if all you have is a liquid color, that will work too, just try not to add more than 2 Tablespoons of liquid color to each bowl of batter. I like to use ChefMaster or Americolor for my gel colors, but there are many good brands that are easy to find. 

Easy Buttercream is a delicious, easy, and versatile frosting. You can color this as well if you would like. Cream cheese frosting, ermine buttercream, or even a whipped ganache will also pair well if you are feeling fancy! 

Making Rainbow Cupcakes

  1. Preheat the oven to 350° F and prepare 2 cupcake pans with paper cupcake liners.hands lining cupcake pans with liners
  2. Add the cake mix, flour, sugar, salt, sour cream, melted butter, eggs, and milk to the bowl of a stand mixer. You can also use a large bowl and a hand mixer. ingredients for cupcakes in a stand mixer bowl
  3. Combine all of the dry ingredients and the wet ingredients on low speed and then mix on medium speed for 2 minutes. mixed vanilla cupcake batter in a stand mixer bowl
  4. Divide the batter into 6 separate bowls. pouring cupcake batter from a large bowl into a smaller bowl
  5. Using your preferred food color, color each of the small bowls in red, orange, yellow, green, blue, and purple to your desired shade of cake. The color will be more vibrant when baked. Pro-Tip: Make sure to use gel food coloring like ChefMaster or Americolor instead of liquid for more vibrant colors. 6 bowls of cupcake batter colored in rainbow colors
  6. Starting with the purple batter, either pipe or spoon about 1-1.5 tablespoons of batter into each cupcake cup. Layer each colored batter on top of the last. Try to spread the batter to the edges so you can see the rainbow through the cupcake paper. dividing purple batter into cupcake trays with a cookie scoop
  7. Place the cupcakes into the oven and bake for about 15 minutes. Make sure the center of the cupcake is done so it doesn't sink when it cools. placing two cupcake trays filled with batter into the oven to bake
  8. Cool the cupcakes for 5 minutes in the pans, then remove and place them on a cooling rack to fully cool. This way the bottoms of the cupcake don't get wrinkly from the steam.

Making Easy Buttercream

  1. First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, and then whip them on high for 4 to 5 minutes (until shiny) to dissolve the powdered sugar.hand pouring a container of pasteurized egg whites into a glass stand mixer bowlstand mixer bowl filled with meringew
  2. Then, add the salt and the vanilla extract.hand adding vanilla to powdered sugar mixture in a mixing bowl.
  3. Next, add in your softened butter piece-by-piece, and whip it with the whisk attachment for 8 to 10 minutes until white and fluffy. When it no longer tastes buttery, it's done!hand adding chunks of butter into bowl
  4. Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes. This step is optional but if you want really creamy and bubble-free frosting, you don't want to skip it.smooth buttercream in a stand mixer bowl

Assembling the Cupcakes

  1. Prepare a pastry bag with easy buttercream and a large star tip. Pipe a swirl of vanilla buttercream frosting on top of each cupcake. Pro-tip: If you do not have a piping bag, you can use a Ziploc bag.piping buttercream on top of a rainbow cupcake with a piping bag
  2. Cut the rainbow strip candy into 3-inch portions. Place the rainbow on top of the cupcake in an arch.rainbow cupcake with a rainbow candy and buttercream on top
  3. Add gold or rainbow sprinkles in any design you desire to the top of each cupcake.rainbow cupcake with a rainbow candy and buttercream on top
  4. To store the cupcakes, place them in an airtight container and store them at room temperature for up to 4 days. You can freeze unfrosted cupcakes or frosted cupcakes for up to a month.rainbow cupcakes with vanilla buttercream

If you love fun, colorful baking, my baked donut recipe with colorful glaze is another great one for parties and celebrations.

FAQ

How do I keep my colors from mixing?

The less you touch the rainbow cupcake batter once it's in the cup the less likely it will mix with the surrounding colors. I found that piping the colors was easier to distribute the batter around the cup evenly. However, if you do want a tie-dye effect, you can drag a skewer through the layered colors for a very fun cupcake. 

Can I flavor the rainbow cupcakes?

Yes, we are using a vanilla box mix, and adding the food coloring doesn't change the flavor. This recipe doesn't call for extra vanilla extract because the box mix already has it included. You could enhance the base recipe with other flavors like lemon, coconut, almond, or clear food extract will work!

How to make rainbow buttercream?

Color the easy buttercream in red, orange, yellow, green, blue, and purple. Lay out a sheet of plastic wrap and pipe the first color in a long strip along the plastic. Repeat this with each color, placing them immediately next to each other. Roll the plastic up lengthwise and place the entire buttercream bullet inside a piping bag with a piping tip.

Vanilla Cupcakes

Cream Cheese Frosting

Rainbow Cake

Funfetti Birthday Cake

Recipe

rainbow cupcake with a bite taken out of it
Print Recipe
4.75 from 4 votes

Rainbow Cupcakes

Light, buttery and moist rainbow cupcakes are six layers of color that bake up into a centerpiece-worthy treat. Top them off with fluffy white buttercream or tangy cream cheese frosting then complete your cupcake creations with a shower of rainbow sprinkles. There are so many cute rainbow candies, the decor options are endless!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 524kcal
Author: Liz Marek

Equipment

  • 2 cupcake pans
  • 24 cupcake liners

Ingredients

Rainbow Cupcakes

  • 1 box white cake mix I like Duncan Hines
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 cup sour cream room temperature
  • ½ cup unsalted butter melted
  • 1 cup milk room temperature
  • 3 large eggs room temperature
  • 6 bottles gel food coloring: red, orange, yellow, green, blue, purple 2-3 tsps of each color

Easy Vanilla Buttercream

  • 6 ounces pasteurized egg whites (from a box)
  • 24 ounces powdered sugar
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt
  • 24 ounces unsalted butter softened
US Customary - Metric

Instructions

Making Rainbow Cupcakes

  • Preheat the oven to 350° F and prepare 2 cupcake pans with paper cupcake liners.
  • Add the cake mix, flour, sugar, salt, sour cream, melted butter, eggs, and milk to the bowl of a stand mixer. You can also use a large bowl and a hand mixer. 
  • Combine all of the dry ingredients and the wet ingredients on low speed and then mix on medium speed for 2 minutes. 
  • Divide the batter into 6 separate bowls. 
  • Using your preferred food color, color each of the small bowls in red, orange, yellow, green, blue, and purple to your desired shade of cake. The color will be more vibrant when baked. Pro-Tip: Make sure to use gel food coloring like ChefMaster or Americolor instead of liquid for more vibrant colors. 
  • Starting with the purple batter, either pipe or spoon about 1-1.5 tablespoons of batter into each cupcake cup. Layer each colored batter on top of the last. Try to spread the batter to the edges so you can see the rainbow through the cupcake paper. 
  • Place the cupcakes into the oven and bake for about 15 minutes. Make sure the center of the cupcake is done so it doesn't sink when it cools. 
  • Cool the cupcakes for 5 minutes in the pans, then remove and place them on a cooling rack to fully cool. This way the bottoms of the cupcake don't get wrinkly from the steam.

Easy Vanilla Buttercream

  • First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, and then whip them on high for 4 to 5 minutes (until shiny) to dissolve the powdered sugar.
  • Then, add in the salt and the vanilla extract.
  • Next, add in your softened butter piece-by-piece, and whip it with the whisk attachment for 8 to 10 minutes until white and fluffy. When it no longer tastes buttery, it's done!
  • Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes. This step is optional but if you want really creamy and bubble-free frosting, you don't want to skip it.

Assembling the Cupcakes

  • Prepare a pastry bag with easy buttercream and a large star tip. Pipe a swirl of vanilla buttercream frosting on top of each cupcake. Pro-tip: If you do not have a piping bag, you can use a Ziploc bag.
  • Cut the rainbow strip candy into 3-inch portions. Place the rainbow on top of the cupcake in an arch.
  • Add gold or rainbow sprinkles in any design you desire to the top of each cupcake.
  • To store the cupcakes, place them in an airtight container and store them at room temperature for up to 4 days. You can freeze unfrosted cupcakes or frosted cupcakes for up to a month.

Notes

  1. For the best rise, fill your liners ⅔ with cupcake batter or 1 ½ ounces per cupcake
  2. Make sure all your ingredients are at room temperature before mixing your batter (milk, butter, eggs). 
  3. Use clear vanilla extract for that "classic grocery store cake" flavor. Use good quality vanilla extract, vanilla bean paste, or even a vanilla bean for true vanilla flavor. One vanilla bean = 2 teaspoons vanilla extract. 
  4. Preheat your oven to 350ºF for 30 minutes before baking to give your cupcakes a good rise and set the dome. 
  5. Baked cupcakes can be frozen for up to 6 months.
  6. If you don't have a paddle attachment, mix by hand with a spatula to avoid overmixing.

Nutrition

Serving: 1cupcake | Calories: 524kcal | Carbohydrates: 60g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 260mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 1015IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg

Cake

Green Velvet Cake

This green velvet cake with my easy vanilla buttercream frosting and a shiny gold drip is the perfect cake for St. Patrick's Day! The classic combo of buttermilk, a hint of cocoa and vinegar give this cake the same flavor depth and velvety color as red velvet. Being able to switch the colors out makes this cake recipe fun and versatile.

Quick Glance at the Recipe

  • Recipe Name: Green Velvet Cake
  • Why You'll Love It: Traditional red velvet cake, but green!
  • Time and Difficulty: 50 Minutes - Easy
  • Main Ingredients: Flour, Butter, Sugar, Eggs, Baking Soda, Oil, Cocoa Powder, Green Food Coloring
  • Method: Combine wet ingredients with dry ingredients, bake, and decorate!
  • Texture and Flavor: Moist, tender, fluffy, slightly tangy
  • Quick Tip: No buttermilk on hand? You can easily make your buttermilk substitute
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This is a festive treat for those who don't care for the typical St Patrick's day treats, like Guinness cake or Irish cream cake. There are so many ways to decorate this fun cake, let your inner leprechaun run wild! Maybe a pot of gold or green frosting. No matter what, everyone will feel lucky to get a slice!

Table of contents

Green Velvet Cake Ingredients

Nothing too fancy here! Just classic cake ingredients that you can find at pretty much any grocery store.

bowls of ingredients for green velvet cake on a table

Buttermilk adds a tangy flavor to the cake, and it tenderizes the crumb. If you do not have buttermilk, you can substitute by adding a teaspoon of lemon juice to a cup of regular milk. Check out my buttermilk substitutes blog post for more recipes.

Cocoa Powder is the not-so-secret ingredient in velvet cakes. There isn't enough to make it taste like chocolate, but just enough to deepen the color of the batter and also tenderize the flour. 

Vinegar keeps this cake batter on the acid end of the scale, which is why we use only baking soda as a leavener; there is no need for the acid in baking powder to balance the recipe. The signature of a velvet cake is the "velvet" texture, meaning very moist and tender, due to the amount of acid in the batter. 

Gold Powder - I use a non-toxic gold dust from Truly Mad Plastics because it is ultra shiny, but you can use any kind of gold dust you prefer.

How To Make The Cake Layers

This mixing style is very easy. Just combine the liquids with the dry ingredients and mix until just combined. Avoid over-mixing.

hand pouring a bowl of melted butter into a measuring cup
  1. Preheat the oven to 350°F and prepare two 8-inch cake pans with cake goop, parchment paper, or preferred pan spray.
  2. Whisk the eggs with the oil, buttermilk, vinegar, and melted butter until combined and set aside.
dry ingredients for green velvet cake in a glass stand mixer bowl
  1. Place the flour, sugar, cocoa powder, salt, and baking soda into the bowl of your stand mixer and mix on low speed with the paddle attachment for a few seconds to combine.
hand pouring a container of wet ingredients into a stand mixer bowl
  1. Add the buttermilk mixture into the flour mixture and mix on medium-high for about a minute until combined.
hand adding green food coloring to a stand mixer bowl
  1. Add the food coloring and mix until combined.
green velvet batter in cake pans in an oven
  1. Pour the cake batter evenly into the cake pans and bake for about 30 minutes or until a toothpick comes out clean. 
baked green velvet cakes in pans
  1. Cool cakes for 10 minutes and then flip them out onto a wire rack to finish cooling. Place the cakes in the freezer for 30 minutes to chill quickly if you plan to frost them the same day. Wrap the cake layers in plastic wrap and freeze if you are baking ahead.

Making Easy Buttercream Frosting

My easy buttercream frosting is ultra smooth and not too sweet, and is the perfect addition to this green velvet cake. Or you can make cream cheese frosting!

whipped egg whites and sugar
  1. Place the egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment and whip on high speed for 3-5 minutes.
stand mixer whisking frosting
  1. Add the softened butter in small chunks, then vanilla and salt.
  2. Whip on high until light and fluffy and white, about 8 to 10 minutes.

Assembling the Cake

hand cutting off the top dome of a green velvet cake with a knife
  1. Trim the top domes off the cooled cake layers so they stack evenly.
hand spreading frosting on a green cake layer with a spatula
  1. Fill the center with the vanilla buttercream and spread evenly with an offset spatula. This cake would also pair well with homemade cream cheese frosting.
hands placing a second later of green cake on top of the first
  1. Place the remaining cake layer on top.
smoothing a crumb coat on a green velvet cake with a spatula
  1. Add a thin layer of buttercream (crumb coat) all over the entire cake to lock in crumbs.
  2. Then refrigerate the cake for 15 minutes.
smoothing buttercream on a cake
  1. Continue to frost the final layer of frosting onto the cake and smooth the sides with a bench scraper. Place it into the fridge to chill while you prepare the gold drip.

Making The Gold Drip

chocolate and water in a bowl
  1. Combine your water and chocolate together in a bowl. I'm using orange candy melts in this drip, but any kind of chocolate you have will work.
close up of water ganache in a bowl
  1. Microwave in 30 second incredments until the chocolate is soft.
  2. Whisk it together until smooth. Microwave it more if needed.
  3. Set your water ganache aside to cool to about 90ºF.
close up of gold dust and oil mixed together
  1. Combine your gold dust and oil together to make a thick paste. Adjust the amount of oil as needed.
close up of piping bag coated with gold mixture
  1. Using a paintbrush, coat the bottom few inches of a piping bag with your paste. Make it very thick.
gold drip on a white cake
  1. Pour your cooled water ganache into the piping bag.
  2. Snip off the tip and pipe your gold drip onto your chilled cake.
slice of green velvet cake lifting out of a full cake with a cake server
  1. Pipe dollops of buttercream around the top edge of the cake, and a scalloped border around the bottom edge.
  2. Finish the layer cake by filling the center with rainbow sprinkles.

FAQ

What does green velvet cake taste like?

Green velvet cake is actually just red velvet cake, the only difference is the color of the food coloring! The taste is sweet with a slightly tangy flavor from the buttermilk. There is cocoa powder in this recipe but the cake definitely doesn't taste like chocolate, the cocoa powder adds some depth and also tenderizes the crumb of the cake, and helps retain moisture.

What is the difference between regular cake and velvet cake?

There's more to velvet cake than just the added food coloring. Velvet is made with cocoa powder, vinegar, and buttermilk. The chemical reaction between these ingredients helps give the cake a deeper color that is often enhanced by the extra food coloring.

Can I make cupcakes?

Yes, this is an excellent recipe for cupcakes as well, making about 24 cupcakes.

 

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Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

slice of green velvet cake being lifted
Print Recipe
5 from 7 votes

Green Velvet Cake Recipe

This green velvet cake is so fun to make for St. Patrick's Day or any other holiday where you need a pretty green cake that also tastes amazing! Adapted from my very popular traditional red velvet cake recipe, you can swap out the green for any color!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 1050kcal
Author: Liz Marek

Equipment

  • 2 8" x 2" cake pans

Ingredients

Cake Ingredients

  • 14 ounces All purpose flour
  • 14 ounces Granulated Sugar
  • 2 teaspoons natural (not dutched) cocoa powder I like Hershey's Special Dark
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 4 ounces vegetable oil
  • 8 ounces buttermilk
  • 1 Tablespoon white vinegar
  • 4 ounces unsalted butter
  • 1 teaspoon vanilla
  • 1-2 teaspoons yellow food coloring
  • 1 teaspoon green food color

Easy Buttercream Frosting

  • 6 ounces pasteurized egg whites
  • 24 ounces powdered sugar
  • 24 ounces unsalted butter room temperature
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt

Gold Drip

  • 6 ounces chocolate
  • 1 ounce water
  • 1 teaspoons metallic gold powder
  • 1-2 drops neutral oil
US Customary - Metric

Instructions

Making Green Velvet Cake

  • Preheat the oven to 350°F and prepare two 8-inch cake pans with cake goop, parchment paper, or preferred pan spray. This recipe will also make three 6-inch cakes.
  • Whisk the eggs with the oil, buttermilk, vinegar, and melted butter until combined and set aside.
  • Place the flour, sugar, cocoa powder, salt, and baking soda into the bowl of your stand mixer and mix on low speed with the paddle attachment for a few seconds to combine.
  • Add the buttermilk mixture into the flour mixture and mix on medium-high for about a minute until combined.
  • Add the food coloring and mix until combined.
  • Pour the cake batter evenly into the cake pans and bake for about 30 minutes or until a toothpick comes out clean. 
  • Cool cakes for 10 minutes and then flip them out onto a wire rack to finish cooling. Place the cakes in the freezer for 30 minutes to chill quickly if you plan to frost them the same day. Wrap the cake layers in plastic wrap and freeze if you are baking ahead.

Making Easy Buttercream Frosting

  • Place the egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment and whip on high speed for 3-5 minutes.
  • Add the softened butter in small chunks then vanilla and salt. Whip on high until light and fluffy and white, about 8 to 10 minutes.
  • For the best results, switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone. This is optional but makes for really smooth buttercream. 

Assembling the Cake

  • Trim the top dome off of the green velvet cake layers and place one layer onto an 8-inch cardboard cake round, top side down, this ensures an even surface. This is not necessary, but the layers look clean even when the cake is cut. I recommend using a cake turntable to make frosting easier.
  • Fill the center with the vanilla buttercream and spread evenly with an offset spatula. This cake would also pair well with homemade cream cheese frosting.
  • Place the remaining cake layer on top.
  • I like to begin by frosting the top of the cake and pushing the buttercream down the sides and then smoothing. Start with a thin layer of buttercream to create a smooth crumb coat around the whole cake and chill for 5 minutes for the buttercream to set up.
  • Continue to frost the final layer of frosting onto the cake and smooth it with a bench scraper.
  • Place the cake on the serving board and chill the cake while preparing the drip.

Decorating the Cake

  • Melt the water and chocolate together and whisk it until it's smooth
  • Set it aside to cool to 90ºF
  • Combine the oil and gold powder together to make a paste
  • Coat the bottom few inches of the inside of a piping bag with the gold paste using a paint brush
  • Pour the cooled ganache into the piping bag and snip off the tip
  • Pipe the gold drip onto the cake
  • Finish with dollops of buttercream and rainbow sprinkles

Notes

  1. The best investment you can make when you're getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
  2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  3. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
  4. Make sure all of your cold ingredients (e.g. butter, eggs, milk) are at room temperature or a little warm. Why? Because we want to create an emulsion and allow the ingredients to fully mix together. 
  5. Make your own pan release (cake goop!) The best pan release ever! 
  6. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking!
  7. If you are using pasteurized egg whites from the fridge then you might notice this rim of cold butter forming. This is normal and can easily be fixed. Simply stop your mixer and remove about ⅓ cup of the buttercream. Melt this in the microwave for about 20 seconds or until it's just barely melted. You don't want it hot! Pour the mixture back into your whipping buttercream and the warmth from the melted buttercream will cause it all to come together and get creamy. This is honestly easier than taking out the egg whites ahead of time and trying to bring them to room temperature.

Nutrition

Serving: 1serving | Calories: 1050kcal | Carbohydrates: 125g | Protein: 8g | Fat: 60g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 453mg | Potassium: 136mg | Fiber: 2g | Sugar: 97g | Vitamin A: 1853IU | Calcium: 52mg | Iron: 2mg

Blog

The Best Chocolate Ganache Recipe

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This is an easy chocolate ganache recipe for smooth, shiny, and delicious dark, milk, or white chocolate ganache. Make decadent drips on the side of your layer cake, let it set up to make a creamy frosting, or form it into rich truffles. Perfect this baking staple with a few easy tips and tricks explained in this blog post

close up of ganache drizzling into a bowl

Most ganache recipes don't explain why things go wrong, and it can be really intimidating when you fail to mix just two ingredients together. The secret is, that not all chocolate is the same! Different brands of chocolate can change your ratio and sometimes lead to broken, oily, or hard ganache. Follow my tips for how to fix ganache when these problems occur, and understand the science behind it!

Table of contents

Chocolate Ganache Ingredients

chopped dark, milk, and white on a cutting board

Chocolate: Whether you're using dark, milk, or white chocolate it's important to use good quality chocolate. The better the quality, the better tasting your ganache will be. You also want to make sure that cocoa butter is listed in the ingredients on the back, instead of hydrogenated palm kernel oil. Cocoa butter means that it is "real" chocolate instead of candy melts, and won't be as waxy. Some bags of semi-sweet chocolate chips at the grocery store do not contain cocoa butter, so make sure to check the back. Some brands I like are Ghirardelli, Lindt, Guittard, or Callebaut.

Heavy cream or heavy whipping cream gives ganache the right consistency that's perfectly creamy and thick.

Vanilla and Salt are optional for ganache, but it adds a little something extra that enhances the flavor of the chocolate.

Corn syrup and butter are sometimes added to the ganache to make it extra creamy and shiny.

How to Make Chocolate Ganache

  1. Measure out the chocolate with a food scale and chop it into fine pieces so that it melts more easily. Place the chocolate in a medium heatproof bowl.
    chopped dark chocolate in a glass bowl
  2. Heat the cream on the stovetop in a small saucepan until steam just begins to rise from the surface. Whisk occasionally to prevent burning and don't walk away or your cream could boil over. 
    saucepan of heavy cream on the stove with a whisk stirring
  3. Pour the hot cream over the chopped chocolate and push the chocolate down so it's all under the surface of the cream. Let the mixture of chocolate and cream sit for 5 minutes. 
    whisk pushing down chocolate under cream
  4. Add the vanilla and salt, then whisk the cream and chocolate together until it's smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
    hand adding a bowl of vanilla into a bowl of cream and chocolate
    whisk bringing together chocolate and cream in a bowl
  5. If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free. 
    pouring smooth ganache into a white bowl
  6. Use the warm ganache for piping and drizzling, or pour it into a bowl. Pro-tip: Cool your ganache faster by pouring it into a baking sheet pan.
    spatula smoothing out warm chocolate ganache on a sheet tray
  7. Cover the ganache with plastic wrap touching the top and set it aside to rest at room temperature for about 4 hours or overnight.
    hand pressing plastic wrap onto a bowl of ganache
  8. Store leftover ganache at room temperature for up to 48 hours, in the fridge for up to 1 week, or seal it in an airtight container and freeze for 6 months.
    hand spreading out ganache with a spatula

Using Chocolate Ganache In 6 Ways

  1. Fill the layers of a cake with the set ganache.
    white chocolate ganache spread on top of a layer of chocolate cake
  2. Frost the outside of a cake with set ganache at peanut butter consistency.
    hand spreading chocolate ganache on the outside of a cake with a spatula
  3. Place the ganache into a piping bag and create a drip to decorate a cake with warm soft ganache.
    piping bag of ganache creating a drip on the sides and top of a cake
  4. Dip cupcakes or strawberries in a bowl of soft ganache.
    strawberry dipped in ganache on top of a chocolate cupcake
  5. Pipe dollops of ganache on top of a cake or cupcakes.
    piping bag of ganache making dollops on top of a cake
  6. Roll ganache into balls and decorate with various toppings for truffles.
    truffles in different toppings on a sheet pan

Chocolate Ganache Ratios

Depending on which chocolate ganache recipe you are following, you might use more or less chocolate and cream. The "ratios" refer to the ratio of chocolate and cream that you use. The first number refers to the amount of chocolate, the second is the amount of cream. Different ratios will create a softer or firmer ganache.

IMPORTANT TIP: The brand of chocolate that you use matters, as each chocolate has a different amount of cocoa and cocoa butter inside. I'm using Guittard chocolate for these ratios, but it may vary if you're using a different brand. If you have another favorite chocolate, start with these ratios and add more cream or chocolate as needed until you get your perfect consistency.

Dark Chocolate Ganache Drip Ratio - 1:1

  • A 1:1 ratio is one part chocolate and one part cream (equal parts chocolate and cream) are typically used for very soft frostings, a chocolate drip, or for a glaze. For example, this would be 8 ounces of chocolate and 8 ounces of cream.
  • This soft ganache can also be whipped to make a whipped ganache frosting. 
    soft chocolate ganache drizzling from a spoon into a bowl

Dark Chocolate Ganache Frosting Ratio - 2:1

  • A 2:1 ratio is two parts dark or semisweet chocolate and 1 part cream, so twice as much chocolate as cream. When it firms up at room temperature for a few hours, it's typically used for making truffles or a stiff chocolate ganache frosting. This would be 16 ounces of chocolate and 8 ounces of cream, or 32 ounces of chocolate and 16 ounces of cream.
  • Pro-tip: Flavor your ganache by steeping herbs or spices in the cream. Tea makes for some excellent flavors in ganache like my rose chocolate truffle recipe. 
    spatula smoothing out warm chocolate ganache on a sheet tray

Milk Chocolate Ganache Frosting Ratio - 2.5:1

  • Milk chocolate has a 2.5 to 1 ratio meaning you multiply the amount of cream by 2.5, so 20 ounces of milk chocolate and 8 ounces of cream.
  • Milk chocolate is great for making ganache but because it contains more sugar and milk solids, it is not as stable as dark chocolate. You will need to use a bit more chocolate for this ganache to set firm.
    hand spreading out ganache with a spatula

White Chocolate Ganache Frosting Ratio - 3:1

  • White chocolate doesn't contain any cocoa to help it set, only cocoa butter so you need to use a lot more chocolate to get it to set properly. I use a 3:1 ratio but I know some people go as high as 4:1.
  • Did you know that white chocolate ganache doesn't sweat and is ideal to use in really hot environments like Florida, the Caribbean, and Texas?

Chocolate Ganache Temperatures

Warm Ganache: The temperature of your chocolate ganache also matters. When your chocolate ganache is first made and still warm, it is very liquid. This is the ideal format for glazing, making drip cakes, or using on top of ice cream. 

Cooled Ganache: Letting chocolate ganache sit at room temperature for a few hours allows the chocolate to cool down and become semi-solid once again. This sort of half-set stage is what I call the peanut butter consistency stage and is ideal for frosting, using it as a cake filling, or rolling into truffles. If your chocolate ganache is too cold, it can become too solid and difficult to spread. You can always microwave it for a few seconds to get it back to that peanut butter consistency.

FAQ and Problem-Solving

How do I fix lumpy ganache?

If you have any lumps you can re-heat the whole thing in the microwave for 30-second increments until it's smooth or you can use an immersion blender to make it super creamy.

How do I fix a broken ganache?

If your ganache is breaking (oil separating from the chocolate) you can whisk in a tablespoon of warm water or cream. Keep adding a tablespoon at a time until it comes together.

How do I fix grainy ganache?

Ganache can get grainy from whisking when the cream is too hot. Always let your chocolate/cream stand for 5 minutes before whisking. If your ganache is grainy, just re-melt the whole thing over a double boiler and let it re-set. If you don't re-melt it, the ganache will have a very bad mouthfeel.

How do I fix runny ganache?

If your ganache is too thin and isn't setting, add some more melted chocolate and whisk to combine. I would start with 2 ounces and see where you're at before adding more to avoid making the ganache too stiff. If your ganache becomes too stiff you can add 1 ounce of warm cream to loosen it up.

Is it safe to leave my ganache out overnight?

Ganache can be left at room temperature for 48 hours, refrigerated for 1 week, or frozen for 6 months. Warm the ganache up in the microwave in 15-second bursts or let it come to room temperature naturally.

Easy Chocolate Cake Recipe

Death By Chocolate Cake

Boston Cream Pie

S'mores Cake Recipe

Recipe

close up of ganache drizzling into a bowl
Print Recipe
4.94 from 74 votes

The Best Chocolate Ganache Recipe

Traditional chocolate ganache is made by heating up cream and pouring it over chocolate, waiting for it to melt, adding flavoring, and stirring it together until smooth. Depending on the temperature, chocolate ganache can become a glaze, a drip, ganache frosting, or even truffles.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 24 ounces
Calories: 302kcal
Author: Liz Marek

Ingredients

Firm Setting Ganache 2:1

  • 16 ounces dark or semi-sweet chocolate
  • 8 ounces heavy whipping cream
  • ¼ teaspoons salt
  • 1 teaspoon vanilla extract or any other extract

Soft Ganache Frosting 1:1

  • 8 ounces 60% high quality chocolate Such as callebaut - about $8/lb
  • 8 ounces heavy whipping cream
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Soft White Chocolate Ganache 3:1

  • 18 ounces white chocolate
  • 6 ounces heavy whipping cream
  • ¼ teaspoon salt

Soft Milk Chocolate Ganache 2.5:1

  • 13 ounces milk chocolate
  • 5 ounces heavy whipping cream
  • ¼ teaspoon salt
US Customary - Metric

Instructions

  • IMPORTANT NOTES:
    Ganache ratios change depending on how you’re going to use them, and the type of chocolate you're using.
    I'm using Guittard chocolate for these ratios, if you’re using a different brand and it’s not as thick or thin as you want it, you may have to add more cream or chocolate. The darker the chocolate and the more cocoa %, the firmer it will set.
    Using a scale is recommended for accuracy and to ensure your ganache turns out.
  • Measure out the chocolate with a food scale and chop it into fine pieces so that it melts more easily. Place the chocolate in a medium heatproof bowl.

Making Chocolate Ganache

  • Heat the cream on the stovetop in a small saucepan until steam just begins to rise from the surface. Whisk occasionally to prevent burning and don't walk away or your cream could boil over. 
  • Pour the hot cream over the chopped chocolate and push the chocolate down so it's all under the surface of the cream. Let the mixture of chocolate and cream sit for 5 minutes. 
  • Whisk the cream and chocolate together until it's smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
  • If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free. 
  • Use the warm ganache for piping and drizzling, or pour it into a baking sheet pan. I cool mine to 90ºF before doing the drip for a cake so it doesn't run too much down the size of the cake. For best results always drip on a cold cake.
  • Cover the ganache with plastic wrap touching the top and set it aside to rest at room temperature for about 4 hours or overnight. If you don't do this crusty film can form on the surface.
  • When the ganache reaches "peanut butter consistency" it is ready to use for frosting cakes, piping, or forming into truffles.
  • Store leftover ganache at room temperature for up to 48 hours, in the fridge for up to 1 week, or seal it in an airtight container and freeze for 6 months.

Video

Notes

Use good-quality chocolate. Chocolate bars that contain cocoa butter melt more smoothly than many chocolate chips, which often contain stabilizers that can make ganache thicker or grainy.
Always chop the chocolate finely. Smaller pieces melt more evenly when the hot cream is added, helping prevent lumps in your ganache.
Let the cream sit before whisking. After pouring the hot cream over the chocolate, let it sit for about 5 minutes before stirring. This gives the chocolate time to melt fully and helps create a smooth emulsion.
Different chocolates require different ratios. Dark, milk, and white chocolate all contain different amounts of cocoa butter and sugar. If your ganache is too thick or too thin, simply add more warm cream to loosen it or more melted chocolate to firm it up.
Use an immersion blender for ultra-smooth ganache. If your ganache looks slightly separated or has small lumps, blending it for a few seconds will bring it back together and create a glossy texture.
Ganache thickens as it cools. Warm ganache is perfect for drip cakes and glazing. As it cools to room temperature, it thickens to a spreadable frosting consistency.
Store properly. Ganache can be kept at room temperature for up to 48 hours, refrigerated for 1 week, or frozen for 6 months. Rewarm gently in the microwave in short bursts or allow it to come back to room temperature.

Nutrition

Serving: 2oz | Calories: 302kcal | Carbohydrates: 23g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 127mg | Potassium: 136mg | Fiber: 1g | Sugar: 21g | Vitamin A: 475IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 1mg

Course Preview

Volcano Cake Tutorial

Skill level: Intermediate

In this tutorial, you will learn how to create a realistic sculpted volcano cake, complete with special effects and a real smoke-like effect!

You will learn how to sculpt and create a realistic looking volcano mountain, how to create the glowing lava effect, how to work with isomalt and incorporate in LED lights, a realistic smoke-like effect and how to carve out the dinosaur cave.

40:43 Minutes of Instruction

What You Will Learn

  • How to create a realistic volcano cake
  • Learn how to work with isomalt and LED lights to create flowing lava
  • How to create a realistic smoke-like effect

Cake sculpted to look like a volcano

Tutorial Chapters

  1. Stacking The Cakes 0:24
  2. Carving The Cakes 4:43
  3. Crumb Coating And Sculpting 7:26
  4. Setting Up The Lights 14:19
  5. Covering The Cake In Chocolate 25:38
  6. Paneling The Cake 27:26
  7. Adding The Isomalt Lava 32:36
  8. Adding The Final Details 38:55

Paid Video

Volcano Cake

Skill level: Intermediate

In this tutorial, you will learn how to create a realistic sculpted volcano cake, complete with special effects and a real smoke-like effect!

You will learn how to sculpt and create a realistic looking volcano mountain, how to create the glowing lava effect, how to work with isomalt and incorporate in LED lights, a realistic smoke-like effect and how to carve out the dinosaur cave.

40:43 Minutes of Instruction

What You Will Learn

  • How to create a realistic volcano cake
  • Learn how to work with isomalt and LED lights to create flowing lava
  • How to create a realistic smoke-like effect

Tutorial Chapters

  1. Stacking The Cakes 0:24
  2. Carving The Cakes 4:43
  3. Crumb Coating And Sculpting 7:26
  4. Setting Up The Lights 14:19
  5. Covering The Cake In Chocolate 25:38
  6. Paneling The Cake 27:26
  7. Adding The Isomalt Lava 32:36
  8. Adding The Final Details 38:55

Cake

Irish Cream Cake

Chocolate Irish cream cake starts with a dark, rich chocolate cake and while it's still warm, soaked with decadent Irish cream sauce, then frosted with Bailey's Irish Cream and whiskey white chocolate ganache and some homemade caramel sauce. This is a great recipe for St. Patrick's Day!slice chocolate cake with white frosting and caramel drip on a dark plate

Similar to my chocolate Guinness cake recipe, Dark Guinness beer and Irish cream liqueur combined with chocolate bring together a dark decadent dessert worthy of celebrating even if you aren't Irish!

This recipe is more involved than many of my easy cake recipes. It has a lot of ingredients and steps, but its results are worth the time and effort. This chocolate cake recipe is an elevated cake, with more complex flavors and will impress everyone who is lucky enough to get a slice! 

Table of contents

Irish Cream Cake Ingredientsbowls of ingredients for irish cream cake laid out on a table

Guinness is an Irish dry stout that originated in an Irish brewery. It has a dark chocolatey flavor and is slightly bitter. Like coffee, the flavor of this beer adds a rich flavor to chocolate cake, and the alcohol content tenderizes the gluten as well as helps retain moisture in the cake.

Irish Cream is a liqueur made from Irish whiskey, heavy cream, sugar, and a hint of cocoa. It is very sweet, so it lends itself well as a flavoring to other drinks and desserts. I love using it to flavor my frostings and fillings.

Mayonnaise sounds like a strange ingredient for a cake, however, it adds a lot of flavor and moisture. Mayonnaise is an emulsion of eggs, canola oil, salt, and acid, so many ingredients are already included in cake recipes.

How to Make Irish Cream Cake

There are 4 components to this decadent chocolate Irish cream cake, the death by chocolate cake, Irish cream sauce, Bailey's white chocolate ganache, and caramel sauce. It is possible to make this cake in one day, but I recommend making all of the components the day before, and assembling them on the day you're ready to serve. The ganache will take about 4 hours to set up, and the sauce will need to soak in the cakes for 2 hours.

Making Death by Chocolate Cake

  1. NOTE: It is SUPER IMPORTANT that all the wet ingredients listed are room temperature and not cold so that the ingredients mix and incorporate correctly. 
  2. Preheat your oven to 350ºF/177º C.
  3. Prepare three 8-inch cake pans with cake goop, parchment paper, or preferred pan release spray.
    hands brushing cake goop into a cake pan with a pastry brush.
  4. Whisk together the Guinness, espresso powder, and vanilla in a measuring cup and set it aside.
    hand pouring Guinness into a measuring cup
  5. Sift together the cake flour, cocoa powder, salt, baking powder, and baking soda in a large bowl and set it aside. 
    hands whisking a bowl of chocolate cake ingredients
  6. Place the softened butter in the bowl of a stand mixer with the paddle attachment. Cream the butter on medium speed until it's smooth and shiny. I'm using a stand mixer but you can definitely use an electric mixer if that is what you have.
    hand adding a bowl of butter into a stand mixer bowl
  7. Gradually sprinkle in the sugar on low speed, then bump it up to medium and cream the butter and sugar until the mixture is fluffy and almost white, about 3-5 minutes. 
    hand adding a bowl of sugar into a stand mixer bowl
  8. Add the eggs one at a time. Allow each egg to incorporate fully before adding in the next egg to avoid breaking your batter.
    hand adding a bowl of eggs into a stand mixer bowl
  9. Add in the mayo and mix until combined. 
  10. With the mixer on low speed, add ⅓ of the dry ingredients and mix until almost combined. Add ⅓ of the liquid ingredients. Repeat the process with the flour mixture and liquids two more times until everything is fully incorporated.
    hand pouring liquid ingredients from a measuring cup into a stand mixer bowl
    hand adding a bowl of dry ingredients into a stand mixer bowl
  11. Gently fold in the mini chocolate chips.
    hand adding chocolate chips into cake batter
  12. Pour the batter into the prepared pans and bake them for 35-40 minutes until a wooden skewer comes out clean but with a few sticky crumbs.
    three cake pans full of chocolate cake batter
  13. Let the cake cool in the pan for about 20 minutes then remove them and place them onto a wire rack to cool while you prepare the Bailey's drizzle.

Making the Bailey's Irish Cream Sauce

  1. Combine the sweetened condensed milk and Bailey's Irish cream in a measuring cup.
  2. Microwave the cream mixture for 30 seconds and then in 15-second increments until it is just simmering. You can also do this in a pot over the stove.
  3. Pour the simmering cream mixture over the chocolate in a medium bowl and let it rest for 5 minutes.
    hot liquid pouring on top of a bowl of chocolate
  4. Whisk the sauce mixture until it's smooth and melted.
    hand whisking a bowl of ganache

Soaking the Cake Layers with Irish Cream Sauce

  1. Place plastic wrap into the bottom of your cake pan and set the cooled cake back into the pan. The plastic wrap will keep the cake from sticking when it's time to remove them later on.
    hands placing plastic wrap inside the pan and the cake on top
  2. Poke holes into the top of the cake with the end of a wooden spoon or dowel.
    hands poking holes into the top of the chocolate cake
  3. Drizzle the warm sauce all over the cake to soak into the holes and use a spatula to smooth out the top.
    drizzling chocolate sauce into the holes of a chocolate cake
  4. At this point, you need to freeze the cakes for two hours or let them refrigerate overnight to let the cakes fully cool down. This will give you enough time to make the ganache frosting and caramel sauce.
    hand smoothing out the chocolate glaze with a spoon

Making the White Chocolate Ganache

  1. Heat up the heavy cream and Bailey's over medium heat in a saucepan until simmering, but not boiling.
    cream heating up in a pot on the stove
  2. Pour the hot mixture over your white chocolate. Let it sit for about 5 minutes to melt the chocolate.
    hot cream pouring from a saucepan into a bowl of white chocolate
  3. Add in the whiskey, vanilla, butter, and salt then whisk until it's smooth and creamy.
    hand pouring a measuring cup of whiskey into a bowl of ganache
  4. Let the ganache cool until it thickens to a peanut butter consistency, about 4 hours at room temperature. Pro-tip: Pour the ganache into a sheet pan so it cools faster.
    hand holding a whisk above a bowl of white chocolate ganache
  5. Mix the ganache for a minute in your stand mixer or with an electric hand mixer for the smoothest application on the cake.
    smooth white chocolate ganache in a stand mixer

Assembling the Irish Cream Cake

  1. Once your cakes are chilled, remove them from the cake pans and peel away the plastic wrap. They should be firm and easy to handle.
    hands peeling plastic wrap off of a chilled chocolate cake
  2. Place your first layer of cake onto your 8" cake board or a plate.
  3. Apply a generous amount of the Irish cream ganache to the cake and distribute it evenly across the cake layer.
    hand smoothing white chocolate ganache with a spatula onto a chocolate cake
  4. Repeat this process with the other two layers.
    a naked chocolate irish cream cake stacked with three layers
  5. Apply a thin coat of the ganache to the outside of the cake and smooth it out with a bench scraper. I liked this rustic naked cake look so I didn't add a second coat of frosting.
    hand applying a thin coating of frosting on a chocolate cake with a spatula
  6. Chill the cake for about 20 minutes. I like to transfer my cake to a serving plate after frosting.
    bench scraper holding up and down next to a chocolate cake
  7. Then add your caramel drizzle on top. I made my own but you can use store-bought caramel.
    fresh caramel sauce dripping down the sides of a cake
  8. Once your cake is assembled, I recommend leaving it at room temperature to soften up. This cake tastes best warm. Pro-tip: microwave a slice for 10 seconds before eating for maximum gooey-ness!
    slice of chocolate Irish cream cake on a dark plate

FAQ

Does Irish Cream Cake Have Alcohol?

Yes, traditionally it has Irish whiskey as an ingredient, however, you can buy non-alcoholic Irish Cream. A lot of the alcohol will cook out during the baking process, but not all of it. An important note if you plan on serving this to children. 

What is Irish Cream Flavor? 

Good Irish Cream should have a smooth, creamy texture and taste like vanilla with hints of chocolate and whiskey. It should also not be overly sweet or alcoholic tasting. Look for brands that use high-quality ingredients such as real cream, whiskey, and natural flavorings to ensure the best flavor possible.

How Do You Store Leftover Cake?

Cover the cake with plastic wrap or in an airtight container to keep the cake from drying out. It can be kept at room temperature for up to 4 days, or in the refrigerator for a week. This cake also freezes well!

Can I use this recipe in a bundt pan?

Yes, you can bake this cake into a traditional bundt cake, using a 10-cup bundt cake pan. Once you have cooled and removed the cake from the pan, soak it and pour the warm ganache over the cake. Or you could use my fail-proof chocolate bundt cake recipe and finish it in the same way.

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute AP flour for the cake flour in this recipe. Or you can replace 2 Tablespoons of flour with cornstarch for every cup of all purpose flour.

Do I have to use mayonnaise?

The mayonnaise can be substituted with sour cream. However mayo is an emulsion of eggs and oil, salt, and vinegar, so it is a beneficial ingredient to the overall flavor of the cake. 

More Yummy Recipes for St. Patrick's Day

Grandma's Sweet Irish Soda Bread

Green Velvet Cake

Traditional Irish Soda Bread

Guinness Beer Cake

Recipe

slice of chocolate cake with white frosting and caramel drip on a dark plate
Print Recipe
4.86 from 35 votes

Irish Cream Cake

This Irish cream cake is three rich chocolate layers of Guinness cake soaked in Bailey's Irish Cream with an Irish Whiskey white chocolate frosting! Drizzle it in homemade caramel for the most perfect St. Patrick's Day cake!
Prep Time40 minutes
Cook Time40 minutes
Resting Time6 hours
Total Time7 hours 20 minutes
Course: Dessert
Cuisine: American, irish
Servings: 25 servings
Calories: 576kcal
Author: Liz Marek

Equipment

  • Stand mixer with paddle attachment
  • 3 8" x 2" cake pans

Ingredients

Death By Chocolate Cake

  • 14 ounces Stout Beer Guinness
  • 1 ½ Tablespoons Espresso Powder
  • 2 teaspoons Real Vanilla
  • 14 ounces Cake Flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Baking soda
  • 1 ½ teaspoons Salt
  • 6 ounces Dutched Cocoa Powder
  • 10 ounces Unsalted Butter
  • 16 ounces Granulated Sugar
  • 4 Large Eggs
  • 6 ounces Mayonnaise
  • 6 ounces Mini chocolate chips

Bailey's Poke Filling

  • 8 ounces Sweetened Condensed Milk
  • 4 ounces Bailey's Irish Cream Liqueur
  • 4.5 ounces Semi-sweet chocolate

Bailey's White Chocolate Ganache

  • 24 ounces White chocolate
  • 4 ounces Bailey's Irish Cream Liqueur
  • 4 ounces Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Irish Whiskey (Jameson)
  • ¼ teaspoon Salt
  • 4 ounces softened butter unsalted
US Customary - Metric

Instructions

Making Death by Chocolate Cake

  • NOTE: It is SUPER IMPORTANT that all the wet ingredients listed are room temperature and not cold so that the ingredients mix and incorporate correctly. 
  • Preheat your oven to 350ºF/177º C.
  • Prepare three 8-inch cake pans with cake goop, parchment paper, or preferred pan release spray.
  • Whisk together the Guinness, espresso powder, and vanilla in a measuring cup and set it aside.
  • Sift together the cake flour, cocoa powder, salt, baking powder, and baking soda in a large bowl and set it aside. 
  • Place the softened butter in the bowl of a stand mixer with the paddle attachment. Cream the butter on medium speed until it's smooth and shiny. I'm using a stand mixer but you can definitely use an electric mixer if that is what you have.
  • Gradually sprinkle in the sugar on low speed, then bump it up to medium and cream the butter and sugar until the mixture is fluffy and almost white, about 3-5 minutes. 
  • Add the eggs one at a time. Allow each egg to incorporate fully before adding in the next egg to avoid breaking your batter.
  • Add in the mayo and mix until combined. 
  • With the mixer on low speed, add ⅓ of the dry ingredients and mix until almost combined. Add ⅓ of the liquid ingredients. Repeat the process with the flour mixture and liquids two more times until everything is fully incorporated.
  • Gently fold in the mini chocolate chips.
  • Pour the batter into the prepared pans and bake them for 35-40 minutes until a wooden skewer comes out clean but with a few sticky crumbs.
  • Let the cake cool in the pan for about 20 minutes then remove them and place them onto a wire rack to cool while you prepare the Bailey's drizzle.

Making the Bailey's Irish Cream Sauce

  • Combine the sweetened condensed milk and Bailey's Irish cream in a measuring cup.
  • Microwave the cream mixture for 30 seconds and then in 15-second increments until it is just simmering. You can also do this in a pot over the stove.
  • Pour the simmering cream mixture over the chocolate in a medium bowl and let it rest for 5 minutes.
  • Whisk the sauce mixture until it's smooth and melted.

Soaking the Cake Layers with Irish Cream Sauce

  • Place plastic wrap into the bottom of your cake pan and set the cooled cake back into the pan. The plastic wrap will keep the cake from sticking when it's time to remove them later on.
  • Poke holes into the top of the cake with the end of a wooden spoon or dowel.
  • Drizzle the warm sauce all over the cake to soak into the holes and use a spatula to smooth out the top.
  • At this point, you need to freeze the cakes for two hours or let them refrigerate overnight to let the cakes fully cool down. This will give you enough time to make the ganache frosting and caramel sauce.

Making the White Chocolate Ganache

  • Heat up the heavy cream and Bailey's over medium heat in a saucepan until simmering, but not boiling.
  • Pour the hot mixture over your white chocolate. Let it sit for about 5 minutes to melt the chocolate.
  • Add in the whiskey, vanilla, butter, and salt then whisk until it's smooth and creamy.
  • Let the ganache cool until it thickens to a peanut butter consistency, about 4 hours at room temperature. Pro-tip: Pour the ganache into a sheet pan so it cools faster.
  • Mix the ganache for a minute in your stand mixer or with an electric hand mixer for the smoothest application on the cake.

Assembling the Irish Cream Cake

  • Once your cakes are chilled, remove them from the cake pans and peel away the plastic wrap. They should be firm and easy to handle.
  • Place your first layer of cake onto your 8" cake board or a plate.
  • Apply a generous amount of the Irish cream ganache to the cake and distribute it evenly across the cake layer.
  • Repeat this process with the other two layers.
  • Apply a thin coat of the ganache to the outside of the cake and smooth it out with a bench scraper. I liked this rustic naked cake look so I didn't add a second coat of frosting.
  • Chill the cake for about 20 minutes. I like to transfer my cake to a serving plate after frosting.
  • Then add the caramel drizzle on top. I made my own but you can use store-bought caramel.
  • Once your cake is assembled, I recommend leaving it at room temperature to soften up. This cake tastes best warm. Pro-tip: microwave a slice for 10 seconds before eating for maximum gooey-ness!

Video

Notes

Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all-purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
6. It is possible to make this cake in one day, but I recommend making all of the components the day before, and assembling them on the day you're ready to serve. The ganache will take about 4 hours to set up, and the sauce will need to soak in the cakes for 2 hours.

Nutrition

Serving: 1g | Calories: 576kcal | Carbohydrates: 65g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 351mg | Potassium: 307mg | Fiber: 4g | Sugar: 47g | Vitamin A: 448IU | Vitamin C: 0.4mg | Calcium: 120mg | Iron: 2mg

Frosting and Icing

Easy Cream Cheese Frosting

My easy cream cheese frosting is one of the most requested frosting recipes because it's tangy, lightly sweet, and perfect for cakes like carrot cake and red velvet cake to cinnamon rolls and pumpkin cake. This frosting uses simple ingredients, takes less than 10 minutes to make, and uses a mixing method that keeps the texture fluffy and stable. If you've ever struggled with cream cheese frosting being too soft or grainy, these tips will help you get perfect results every time. This pairs really well with my vanilla cake recipe as well.

close up of red velvet cupcakes with cream cheese frosting

Quick Glance: Easy Cream Cheese Frosting

  • Recipe Name: Easy Cream Cheese Frosting
  • Why You'll Love It: Tangy, fluffy frosting that pipes beautifully and won't turn runny
  • Time and Difficulty: 10 minutes - perfect for beginners
  • Main Ingredients: 
  • Method:
  • Texture and Flavor:
  • Quick Tip:
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I've made a lot of buttercream frostings over the years, but cream cheese frosting will always be my favorite frosting for certain cakes. The problem is that it can get runny, grainy, be too thick, too thin, and so on. I've perfected this technique for making the perfect cream cheese frosting so that it's perfectly pipeable every time, never grainy, and the flavors are perfectly balanced.

Cream Cheese Frosting Ingredients

The secret to making cream cheese frosting that stays fluffy and pipeable is using the correct ingredients and making sure all your cold ingredients are softened to room temperature before mixing.

cream cheese frosting ingredients
  • Full-fat brick cream cheese - This provides the tangy flavor and structure of the frosting. Always use block-style cream cheese rather than tub-style, which contains more water and can make frosting runny. I prefer the classic taste of Philadelphia cream cheese.
  • Unsalted butter - Adds richness and helps stabilize the frosting so it holds its shape when piping. Make sure your butter is at room temperature.
  • Powdered sugar (confectioners' sugar) - Sweetens and thickens the frosting. The amount can be adjusted depending on how thick you want the frosting. If you need a thicker frosting, try my crusting cream cheese-style frosting.
  • Vanilla extract - Adds warmth and depth so the frosting tastes balanced rather than overly sweet.
  • Pinch of salt - Balances the sweetness of the cream cheese frosting.
  • Heavy cream (optional) - Can be added in small amounts if you want a softer frosting consistency.

How To Make Cream Cheese Frosting Step-By-Step

This frosting comes together quickly once you have everything prepped and all your ingredients at room temperature! The secret to super smooth cream cheese frosting is to always use the whip attachment on low speed and mix until just combined!

powdered sugar in a sieve
  1. Sift the powdered sugar and set it aside to remove any lumps. If you don't do this you could have little white dots in your cream cheese frosting that do not come out.
cream softened butter until smooth
  1. Add the softened butter to a stand mixer fitted with the whisk attachment and mix on low speed until smooth.
cream cheese mixing with butter in a stand mixer
  1. Add softened cream cheese in small pieces while mixing on low speed until fully incorporated.
Hand pouring a container of sugar into a stand mixer bowl
  1. Add powdered sugar one cup at a time while mixing on low speed.
    Add in the vanilla and salt.
cream cheese frosting on a paddle attachment
  1. If the frosting is too thick, add a small amount of heavy cream. If it's too soft, add additional powdered sugar.
piping bag frosting a cupcake with cream cheese frosting
  1. Avoid overmixing, which can soften the frosting too much.
piping dollops of cream cheese frosting on a red velvet cake

Common Cream Cheese Frosting Mistakes

  • Using tub cream cheese
    Spreadable cream cheese contains stabilizers and extra moisture that can make frosting runny.
  • Overmixing the frosting
    Cream cheese softens quickly, so mixing too long can cause the frosting to lose structure.
  • Ingredients not at the right temperature
    Butter and cream cheese should be soft but still cool to the touch.

Tips & tricks for success

  • If your kitchen is warm, chill the frosting briefly to help it firm up before frosting a layer cake.
  • This frosting pipes beautifully with a piping bag and piping tip once it's chilled slightly.
  • For chocolate cream cheese frosting, add cocoa powder to taste after the powdered sugar is mixed in.
  • If you need enough frosting for an entire cake or a double batch for cupcakes, this recipe scales easily.

Final Thoughts

This classic cream cheese frosting is my go-to when I want a frosting that feels special without being fussy. It's an easy recipe made with simple ingredients, delivers that tangy cream cheese flavor every time, and works for just about any favorite cake. Whether you're spreading it with a spatula or piping it onto sweet treats, this is a great recipe to keep in your back pocket.

Easy Cream Cheese Frosting FAQs

Can you add food coloring to this easy cream cheese frosting recipe?


Yes. Gel food coloring works best because it won't thin the frosting.

Can this easy cream cheese frosting be frozen?


Yes. Freeze for up to two months. Thaw overnight in the refrigerator and remix before using.

How do you make chocolate cream cheese frosting?


Add about ¼ cup cocoa powder when adding the powdered sugar.

How do you make cream cheese frosting thicker?


Add additional powdered sugar a little at a time until the frosting reaches the desired consistency.

How do you store cream cheese frosting?

Cream cheese frosting should be stored in an airtight container in the refrigerator for up to 5 days.
Before using, allow the frosting to come to room temperature and mix briefly to restore its smooth texture.
This frosting can also be frozen for up to 2 months. Thaw overnight in the refrigerator and remix before using.

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

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Cupcake Tin Size

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Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.


Watch: How To Decorate A Cake Step-by-Step

Before you start decorating, watch the video below where I show you every step of decorating a cake from start to finish. Seeing the process in action makes it much easier to follow along

- Liz Marek.

Start Learning Now
smiling woman holding a decorated cake in her hands

Recipe

close up of a red velvet cupcake with cream cheese frosting piped on top surrounded by other cupcakes
Print Recipe
4.82 from 16 votes

Cream Cheese Frosting

How to make cream cheese frosting that is smooth, tangy, and very easy to make with simple ingredients. This is a sweet frosting compared to some traditional cream cheese frosting recipes, but not as sweet as most buttercream frostings. You can always adjust it to add more or less sugar depending on your preference.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 6 cups
Calories: 92kcal
Author: Liz Marek

Ingredients

Cream Cheese Frosting Ingredients

  • 8 ounces unsalted butter (1 cup) softened and slightly warm
  • 16 ounces cream cheese (2 cups) softened and slightly warm
  • 36 ounces powdered sugar (8 cups) sifted
  • 1 teaspoon vanilla extract or orange or lemon extract
  • ½ teaspoon salt
US Customary - Metric

Instructions

Warming the Ingredients

  • Cold does not like to mix with warm. So if you've got room temperature butter and cold cream cheese, you'll end up with a lumpy and separated mess.
  • Soften the cream cheese by cutting it into four cubes and microwaving it for about 15 seconds.
  • Soften the butter by leaving it out for a few hours or cutting it into cubes and microwaving it for 10 seconds. Softened butter should be soft enough that you can leave an imprint on the surface of the butter with your finger.

How to Make Cream Cheese Frosting

  • *THE SECRET TO MAKING SMOOTH CREAM CHEESE FROSTING* - Use an electric hand mixer or the whip attachment on your stand mixer, and mix on LOW speed.
  • Sift the powdered sugar into a large bowl and set it aside.
  • Add the softened butter to a large bowl and mix on low with an electric mixer until smooth and lump-free.
  • Next, add the softened cream cheese in small cubes and combine on low until smooth and completely homogenous.
  • Add in your powdered sugar one cup at a time. If you want to make your frosting thicker, add in an extra cup of powdered sugar.
  • Lastly, add in your extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.
  • This is enough frosting to frost and fill three 8″x2″ layers or 24 cupcakes. I used a piping bag with a 1M piping tip for these cupcakes.
  • Cakes with homemade cream cheese frosting must be refrigerated but can be left at room temperature for up to 4 hours without any risk.
    Leftover frosting can be kept in an airtight container in the fridge for up to three days or frozen for a month or more.

Video

Notes

  • Use high-quality cream cheese (full-fat) and the best butter. The better the cream cheese and the butter you use, the better tasting the cream cheese frosting will taste!
  • Cream cheese frosting cannot be used under fondant, because it will melt the sugar in the fondant.
  • This recipe will not crust, but if you're looking for a more stable frosting suitable for piping flowers or for use in stacked cakes, try my crusting cream cheese frosting recipe.
  • You can add ½ cup of cocoa powder to make this recipe chocolate.
  • You can tint cream cheese frosting using food color gels. Too many added liquids can break your frosting and make it too soft to use.

Nutrition

Serving: 2oz | Calories: 92kcal | Carbohydrates: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 10mg | Sugar: 16g | Vitamin A: 100IU | Calcium: 7mg

Bread

King Cake Recipe

A classic king cake is a festive baked good that is associated with Mardi Gras, Fat Tuesday, and New Orleans. It's a ring-shaped pastry similar to brioche, that is often rolled in cinnamon and sugar, then baked, glazed, and coated with colored sugars. Kind of like a giant festive cinnamon roll!slice of king cake held with a serving knife The traditional king cake has a religious background, so a tiny plastic baby is hidden inside to represent baby Jesus. Whoever gets the slice with the baby in it is said to have good luck, but is also responsible for bringing the king cake next year.gold, green, and purple king cake on a platter

Table of contents

King Cake Ingredientsbowls of ingredients for king cake on a table

Yeast: I am using instant yeast because it is so easy to use and store. It is just added in with your dry ingredients, no need to "bloom it" first. If you do not have instant yeast, you can substitute active dry yeast in the same measurement, just add it to your warm milk with a tablespoon of the measured brown sugar. Then let it dissolve and bubble for a few minutes. 

Butter: King Cake dough is an enriched dough, meaning fat (butter) and sugar have been added to it. This makes the dough extra soft and moist.

Brown Sugar: I chose to use brown sugar to deepen the flavors of the dough and the filling. It also retains moisture because of the added molasses to the brown sugar.

How to Make a King Cake

Making a king cake is just like making cinnamon rolls, but even easier because you don't have to cut them into individual slices before baking. First, make the dough and make the filling while it's proofing, then roll the dough out and fill it, shape it into a ring, proof again, and bake. If you want to make it this king cake ahead, just refrigerate it after shaping it into a ring, then proof and bake the next day.

Making the Dough

  1. Combine the flour, yeast, and sugar in the bowl of your mixer with a dough hook attachment, mix the ingredients for a few seconds to distribute the yeast evenly.yeast, flour, and sugar in a glass bowl
  2. In a heat safe container, combine the milk and butter and heat to 110°F. This can be done in the microwave or in a small saucepan.melted butter and milk in a container with a thermometer reading 110
  3. While the mixer is running on low, pour in the milk and butter and then add the eggs, one at a time. hand pouring a container of milk into a stand mixer bowl
  4. Once the eggs have begun to incorporate, sprinkle in the salt. The salt is added last to give the yeast more of a chance to thrive.hand adding a bowl of salt into a stand mixer bowl
  5. Scrape the sides of the bowl if necessary. Continue to mix on medium-low speed for 10-15 minutes to develop the gluten. dough mixing in a glass stand mixer bowl
  6. After 10 minutes of mixing, check to see if the gluten is properly developed by using the "window test." Stretch a piece of dough between your fingers and slowly pull it thin enough to see light coming through. If the dough tears, let it continue to mix for another 5 minutes.hands spreading out a piece of dough and holding it up to the light
  7. Once the dough is ready, cover it with plastic wrap or a tea towel and let the dough rise in a warm area for about an hour, until the dough doubles in size. Because of the added butter to the dough, it will not stick to the bowl. I like to place mine in my oven (turned off!) with the oven light on and the door cracked open. dough in a metal bowl covered with plastic

Making the Filling

  1. Mix together the softened butter, brown sugar, and granulated sugar until combined.White sugar, brown sugar, and butter in a glass bowl.
  2. Add the cinnamon and mix slowly until fully combined and smooth.Hand adding a bowl of cinnamon to a glass bowl of sugar and butter.
  3. Warm it in the microwave for a few seconds so the mixture is a soft, easily spreadable consistency. If the filling mixture is hot it will warm the dough upon contact making it more difficult to move and shape, so keeping it at a moderate temperature is easier.king cake filling mixture in a bowl

Forming the King Cake

  1. Preheat the oven to 350°F.
  2. When the dough is ready, dump it out onto a lightly floured surface. You will know your dough is ready because it has doubled in size and also keeps the indentation when you give it a poke.hands pressing down dough on a table
  3. Gently spread the dough with your hands and then begin to roll it out to about a 10"x 20" rectangle with a rolling pin.hands rolling out dough in a rectangle with a rolling pin
  4. Using an offset spatula, spread the filling on the dough evenly, leaving a border around the edges. If the filling is too thick in some spots it can bake unevenly.hand spreading cinnamon filling onto dough with an offset spatula
  5. On the long side of the rectangle of dough, begin to roll up the dough evenly forming a long tube. Roll the dough gently and not too tightly, we want the dough to be able to expand while proofing.hands rolling dough with cinnamon filling
  6. Once you reach the end of the dough roll, pinch the seam of the dough together. Brush a little water on the edge to help it stick to itself.hand brushing water on the edge of dough
  7. Carefully place the dough onto a sheet pan lined with parchment paper or a silicone mat. hands forming a king cake dough ring on a sheet pan
  8. Trim the excess dough with no filling off one end of the dough ring. Stretch back the dough on the other end of the roll and place the other end into it, overlapping to seal off the circle. Use a little water to seal the seam to the dough.hands sealing one edge of the king cake over the other
  9. Cover the king cake and place it in a warm spot to rise again for about 30 minutes.king cake on a sheet pan covered in plastic wrap

Baking the King Cake

  1. Once the dough has risen and is puffed and soft, it is ready to bake. With a sharp knife or scissors, cut some vents around the top of the cake to allow it to expand. It will explode if you don't. scissors cutting slits in a ring of dough
  2. Bake the king cake in a 350°F oven for about 30-40 minutes. hand placing a sheet pan with a king cake on it in the oven
  3. Rotate the cake halfway through baking to ensure even browning. The center of the dough should be near 190°F when it is finished baking, and it should be golden brown. Some filling will have spilled out, but it is okay, there is still plenty inside of the cake.hand holding a thermometer testing the temperature of a baked king cake
  4. Let the cake cool on the pan.
  5. Insert the plastic baby inside the cake. This is completely optional. Cut a small hole and push the plastic baby in. Later you'll cover it with frosting to disguise where the plastic baby is.hand holding a plastic baby in front of a king cake
  6. Once the cake is completely cool, transfer it to a serving plate. 

Icing the King Cake

  1. In a large bowl, mix the powdered sugar, buttermilk, melted butter, vanilla extract, and almond extract on high with a whisk attachment for 2-3 minutes. Add a teaspoon of water at a time to thin it out as needed. hand mixer blending white glaze and water in a bowl
  2. Separate the icing into 3 bowls and add green, yellow, and purple food coloring. One color per bowl. Color the icing to your desired shade of color. The icing can also be left white.containers of gold, purple, and green glaze and sprinkles
  3. Drizzle the colored icing in sections around the ring of cake, then cover with the corresponding colored sprinkles before the icing dries. green glaze pouring from a measuring cup onto a king cakehand pouring gold sprinkles on top of yellow glaze
  4. Let the icing set before cutting into the cake. It can be stored at room temperature but sealed in an airtight container. Though this is best eaten the same day, it is just as good days later warmed in the microwave for a few seconds.hand holding a slice of king cake

FAQ

Can I freeze the King Cake?

King cake freezes really well, I recommend you freeze it before it is frosted, and frost it prior to serving. Let the cake cool completely to room temperature, double wrap it tightly with plastic wrap and then wrap it again with aluminum foil. The king cake will keep for up to three months in the freezer. Thaw the cake to room temp then frost, sprinkle and serve.

Why Is There a Baby in the Cake?

Traditionally king cakes have a baby or toy figurine hidden in the cake, this can also be a nut or a bean. The person who gets the slice with the baby is the "king" or "queen" for the day, and is also responsible for bringing the next King Cake or host the next King Cake party. Of course, when serving the cake, make sure your guests are aware of the surprise in the cake, a cracked tooth is not a fun surprise! Often the baby is set on top of the cake to avoid any dangerous situations. I chose to place the baby in the cake after baking it, but this is completely optional.

Is King Cake a Catholic tradition?

The history of the king cake came from European and Roman Catholic roots, which made its way into the New Orleans area in the 1870s. In contrast to the French king cakes, which are flaky puff pastries, the New Orleans style is similar to the Spanish tradition, which is oval-shaped and topped with icing.

What do the 3 Mardi Gras colors in a King Cake mean?

Gold, green and purple is the traditional colors of the sprinkles, which are the traditional colors of Mardi Gras. Gold represents power, green stands for faith, and purple is justice. What is the filling in a King Cake?

What are the different fillings for king cake?

King Cakes come in numerous variations and can be filled with anything from cream cheese filling, almond paste, strawberry jam, chocolate, or coconut. The traditional filling, however, is cinnamon and sugar.

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Recipe

slice of king cake held with a serving knife
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King Cake Recipe

Celebrate Mardi Gras with a homemade King Cake, rich sweet dough filled with cinnamon and sugar! If you can't make it to New Orleans make one at home with this surprisingly simple king cake recipe. (Don't forget the small plastic baby!)
Prep Time20 minutes
Cook Time35 minutes
proofing1 hour 30 minutes
Total Time2 hours 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 servings
Calories: 732kcal
Author: Liz Marek

Ingredients

King Cake Dough

  • 7 grams instant yeast (¼ oz or 1 packet)
  • 3 ounces brown sugar (⅓ cup)
  • 18 ounces all purpose flour  (3 ⅓ cup) (or bread flour)
  • 6 ounces whole milk (¾ cup) warmed to 110°F
  • 5 ounces unsalted butter  (½ cup + 2 Tbsp)
  • 2 large eggs room temperature
  • 1 teaspoon salt

King Cake Filling

  • 4 ounces granulated sugar (½ cup)
  • 4 ounces brown sugar (½ cup)
  • 4 ounces unsalted butter (½ cup) softened
  • 1 pinch salt
  • 3 Tablespoons cinnamon

King Cake Icing

  • 16 ounces powdered sugar
  • 2 ounces buttermilk (¼ cup)
  • 3 Tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • 1 teaspoon water as needed
  • gold, green, and purple sprinkles
  • 1 teaspoon yellow gel food coloring
  • 1 teaspoon green gel food coloring
  • 1 teaspoon purple gel food coloring

Instructions

Making the Dough

  • Combine the flour, yeast, and sugar in the bowl of your mixer with a dough hook attachment, mix the ingredients for a few seconds to distribute the yeast evenly.
  • In a heat safe container, combine the milk and butter and heat to 110°F. This can be done in the microwave or in a small saucepan.
  • While the mixer is running on low, pour in the milk and butter and then add the eggs, one at a time. 
  • Once the eggs have begun to incorporate, sprinkle in the salt. The salt is added last to give the yeast more of a chance to thrive.
  • Scrape the sides of the bowl if necessary. Continue to mix on medium-low speed for 10-15 minutes to develop the gluten. 
  • After 10 minutes of mixing, check to see if the gluten is properly developed by using the "window test." Stretch a piece of dough between your fingers and slowly pull it thin enough to see light coming through. If the dough tears, let it continue to mix for another 5 minutes.
  • Once the dough is ready, cover it with plastic wrap or a tea towel and let the dough rise in a warm area for about an hour, until the dough doubles in size. Because of the added butter to the dough, it will not stick to the bowl. I like to place mine in my oven (turned off!) with the oven light on and the door cracked open. 

Making the Filling

  • Mix together the softened butter, brown sugar, and granulated sugar until combined.
  • Add the cinnamon and mix slowly until fully combined and smooth.
  • Warm it in the microwave for a few seconds so the mixture is a soft, easily spreadable consistency. If the filling mixture is hot it will warm the dough upon contact making it more difficult to move and shape, so keeping it at a moderate temperature is easier.

Forming the King Cake

  • Preheat the oven to 350°F.
  • When the dough is ready, dump it out onto a lightly floured surface. You will know your dough is ready because it has doubled in size and also keeps the indentation when you give it a poke.
  • Gently spread the dough with your hands and then begin to roll it out to about a 10"x 20" rectangle with a rolling pin.
  • Using an offset spatula, spread the filling on the dough evenly, leaving a border around the edges. If the filling is too thick in some spots it can bake unevenly.
  • On the long side of the rectangle of dough, begin to roll up the dough evenly forming a long tube. Roll the dough gently and not too tightly, we want the dough to be able to expand while proofing.
  • Once you reach the end of the dough roll, pinch the seam of the dough together. Brush a little water on the edge to help it stick to itself.
  • Carefully place the dough onto a sheet pan lined with parchment paper or a silicone mat. 
  • Trim the excess dough with no filling off one end of the dough ring. Stretch back the dough on the other end of the roll and place the other end into it, overlapping to seal off the circle. Use a little water to seal the seam to the dough.
  • Cover the king cake and place it in a warm spot to rise again for about 30 minutes.

Baking the King Cake

  • Once the dough has risen and is puffed and soft, it is ready to bake. With a sharp knife or scissors, cut some vents around the top of the cake to allow it to expand. It will explode if you don't. 
  • Bake the king cake in a 350°F oven for about 30-40 minutes. 
  • Rotate the cake halfway through baking to ensure even browning. The center of the dough should be near 190°F when it is finished baking, and it should be golden brown. Some filling will have spilled out, but it is okay, there is still plenty inside of the cake.
  • Let the cake cool on the pan.
  • Insert the plastic baby inside the cake. This is completely optional. Cut a small hole and push the plastic baby in. Later you'll cover it with frosting to disguise where the plastic baby is.
  • Once the cake is completely cool, transfer it to a serving plate. 

Icing the King Cake

  • In a large bowl, mix the powdered sugar, buttermilk, melted butter, vanilla extract, and almond extract on high with a whisk attachment for 2-3 minutes. Add a teaspoon of water at a time to thin it out as needed. 
  • Separate the icing into 3 bowls and add green, yellow, and purple food coloring. One color per bowl. Color the icing to your desired shade of color. The icing can also be left white.
  • Drizzle the colored icing in sections around the ring of cake, then cover with the corresponding colored sprinkles before the icing dries. 
  • Let the icing set before cutting into the cake. It can be stored at room temperature but sealed in an airtight container. Though this is best eaten the same day, it is just as good days later warmed in the microwave for a few seconds.

Nutrition

Serving: 1serving | Calories: 732kcal | Carbohydrates: 118g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 275mg | Potassium: 154mg | Fiber: 3g | Sugar: 76g | Vitamin A: 841IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 3mg

Course Preview

Strawberry Summer Cake Tutorial

Skill level: Intermediate

Guest instructor Jennifer Reese is back again for a summer-styled strawberry patch cake! In this tutorial, you will learn how to create a wide variety of looks and textures, from realistic strawberry patch vines, to picket fence patterns, a pink and white gingham thatch, a edible fabric ribbon with a bow and a strawberry carton with real strawberries.

There's a lot to learn in this course, so let's get our tools together and let's get started!

2:19:40 Minutes of Instruction

What You Will Learn

  • Learn how to make a strawberry-inspired summer cake
  • How to create picket fences, gingham thatch, and an edible fabric with bow
  • Learn how to create realistic strawberry vines, a strawberry carton and butterfly

Cake sculpted to look like strawberries

Tutorial Chapters

  1. Making The Strawberry Mold 1:21
  2. Making The Chocolate Strawberries 19:51
  3. Making The Strawberry Butterfly 26:17
  4. Making The Carton Shape 27:12
  5. Paneling The Carton 38:19
  6. Making The Cloud Tier 49:46
  7. Making The Gingham Design 54:35
  8. Adding The Fence 56:10
  9. Making The Wafer Paper Grass 1:00:20
  10. Coloring The Gum Paste 1:02:42
  11. Making The Leaf Butterfly 1:05:13
  12. Detailing The Leaf Butterfly 1:11:25
  13. Making The Calyx 1:14:26
  14. Making The Leaves 1:29:37
  15. Making The Vines 1:40:54
  16. Making The Burlap Bow 1:44:53
  17. Adding The Burlap Bow 2:05:40
  18. Adding The Final Decorations 2:13:24

Paid Video

Strawberry Summer Cake

Skill level: Intermediate

Guest instructor Jennifer Reese is back again for a summer-styled strawberry patch cake! In this tutorial, you will learn how to create a wide variety of looks and textures, from realistic strawberry patch vines, to picket fence patterns, a pink and white gingham thatch, a edible fabric ribbon with a bow and a strawberry carton with real strawberries.

There's a lot to learn in this course, so let's get our tools together and let's get started!

2:19:40 Minutes of Instruction

What You Will Learn

  • Learn how to make a strawberry-inspired summer cake
  • How to create picket fences, gingham thatch, and an edible fabric with bow
  • Learn how to create realistic strawberry vines, a strawberry carton and butterfly

Tutorial Chapters

  1. Making The Strawberry Mold 1:21
  2. Making The Chocolate Strawberries 19:51
  3. Making The Strawberry Butterfly 26:17
  4. Making The Carton Shape 27:12
  5. Paneling The Carton 38:19
  6. Making The Cloud Tier 49:46
  7. Making The Gingham Design 54:35
  8. Adding The Fence 56:10
  9. Making The Wafer Paper Grass 1:00:20
  10. Coloring The Gum Paste 1:02:42
  11. Making The Leaf Butterfly 1:05:13
  12. Detailing The Leaf Butterfly 1:11:25
  13. Making The Calyx 1:14:26
  14. Making The Leaves 1:29:37
  15. Making The Vines 1:40:54
  16. Making The Burlap Bow 1:44:53
  17. Adding The Burlap Bow 2:05:40
  18. Adding The Final Decorations 2:13:24

Blog

Heart Shaped Cookies

Show some love with these heart-shaped cookies and make the perfect treats for valentine's day! The dough is one of the most simple recipes that I love to use for almost every holiday. The dough comes together quickly and the decorating is so simple. These are fun cookies to make with your kids too!

heart shaped cookies on tray.

This sugar cookie recipe is so good and so easy! If you've never used a piping bag or made your own royal icing, the idea of making beautiful, decorated cookies can be complicated. We created a cookie design that even beginner decorators and kids could do easily. These simple marbled heart cookies are a great introduction to cookie decorating, they don't require any special supplies or equipment (no pastry bag necessary) and require very little time.

I love using it for these heart sugar cookies, which can be decorated in so many ways. We made 2 colors of pink although you can color the dough or add festive sprinkles, but I am in love with the marbled look of the royal icing. You can use any combination of colors you'd like, or even cut the cookies into a completely different shape. We love this heart-shaped cookie cutter, but with this simple technique, you can make orange marbled pumpkins for Halloween or green marbled clovers for St. Patrick's Day. These are fun festive treats all year. The best part is, it doesn't take a lot of practice or skill to make an impressive professional looking cookie, and they taste so much better than anything you will buy in a clamshell at the store!

What's In This Blog Post?

Ingredients

photo of ingredients for heart shaped cookies.

Making the Sugar Cookies Step-By-Step

  1. Place room-temperature butter and granulated sugar in the bowl of your mixer with the paddle attachment and mix on low until smooth. The creamed butter should be fluffy and pale yellow in color. Make sure to scrape the bottom of the bowl.spatula with creamed butter and sugar on top.
  2. Add the egg and mix on medium (4 on Kitchenaid mixer) in a stand mixer until fully incorporated. Scrape the bowl when necessary to make sure the egg incorporates.hand adding bowl of eggs into dough mixture.
  3. Add the vanilla extract. Mix until just incorporated.hand adding bowl of vanilla into dough mixture.
  4. In a separate large bowl, whisk the flour, salt, baking powder, and spice together. 
  5. Add the flour mixture into the dough with a scoop (about ⅓ of the total dry ingredients at a time) and mix until fully incorporated. Start the mixer on low until flour starts to incorporate, then turn it up to medium. Scrape the bowl as needed to fully incorporate.bowl with dry ingredients hovering over stand mixer.
  6. Add the milk once the dry ingredients are fully incorporated. Continue to mix on low until the dough becomes a solid mass. dough on paddle attachment.
  7. Scrape out the mixer bowl and wrap up the sugar cookie dough in plastic wrap.hand wrapping dough into plastic wrap.
  8. Once the dough is wrapped in plastic, Take a rolling pin and roll the dough into a flat square. ( This helps the dough chill faster and more evenly). hand using rolling pin to roll dough into sqaure.
  9. Place your dough in the fridge for about 20 minutes or until the dough is firm to the touch. dough wrapped in plastic wrap on table.
  10. Once the dough has chilled, knead the dough slightly and roll it out with a large rolling pin on a lightly floured surface, about ¼ inch thick.Ruler places along dough to show ¼ inch.
  11. Use heart cookie cutters to cut out uniform heart shapes. Keep the rolled dough chilled if you are not cutting and baking right away. The dough will be more challenging to work with the warmer it is.hands using heart cutter to cut heart shaped cookies.hand holding cut out heart shaped cookies
  12. Place the cookies on a baking sheet lined with a piece of parchment paper. Put the cookie sheet back in the refrigerator for 10-15 minutes to chill again. This will help them avoid spreading.hand holding tray of unbaked cookies.
  13. Bake cookies at 350ºF for 10-14 minutes, the bake time is dependent on the size of the cookie. The heart shaped cookies will be slightly golden brown on the edge, but look done in the center.hands holding tray of baked cookies.
  14. Place the baked cookies on a cooling rack to fully cool before dipping them in the icing.cookies on cooling rack.

Making the Marbled Icing Step-By-Step

  1. Combine the egg whites, powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attachment.hand adding dry ingredients into stand mixer bowl.
  2. Mix on low to get the ingredients combined then bump it up to high for 1-2 minutes. Add in the vanilla extract and whip until it's white. No need to mix for longer than 5 minutes.royal icing covering whisk attachment.
  3. The icing is pretty thick at this stage so we want to thin it down by adding water and mixing on low speed until we get our desired consistency.hand pouring cup of water into icing bowl.
  4. Add water 1 teaspoon at a time until a ribbon of royal icing goes flat in 15 seconds. This is a good consistency for dipping cookies, but not too thin to have it run off the cookies. bowl of royal icing.
  5. In a small bowl, color ⅓ of your royal icing hot pink and light pink or as many colors as you desire.bowl of royal icing with food color inside. picture of all colors of icing being used to decorate cookies.
  6. Drizzle the pink and red icing over the top of the white icing. hand using spoon to drizzle colored icing over white icing.
  7. Use a toothpick or skewer and drag up and down the icing creating a marbled effect.hand using skewer to create marble effect into royal icing.
  8. Dip your cooled sugar cookies onto the surface, making sure to get the edges of your cookie dipped evenly. Pull straight up and tap off any excess icing. Pro Tip: I like to let it drip for a second and then twist it to catch the tail of the icing, keeping the edge of my cookie clean. hand dipping cookie into royal icing.hand pulling cookie up from icing.hand holding cookie over icing.
  9. Wipe the cookie edges clean if any icing dripped over the edge. Place the frosted cookie on a wire rack or tray with parchment paper to dry, and watch for drips of royal icing.
  10. There may be bubbles in the royal icing, use a straight pin or scribe to gently pop the bubbles. Then give the cookie a gentle shake to even out the frosting.hand using pin to pop airbubbles on sugar cookies.
  11. For the best results let your heart shaped cookies dry completely before packaging. This could take up to 16-24 hours for the icing to dry, depending on your environment. The top dries quickly but under the top shell it will still be runny and it can crack if you touch the cookies too soon. Pro-tip: Place the tray of freshly dipped cookies back in the warm (not on) oven with the door open. The warm air from the cooling oven will dry the top of the cookies faster to avoid smudging the royal icing.hand holding tray of oven dried cookies.
  12. These heart shaped cookies are shelf stable and will stay fresh if they are stored in an airtight container. If you have any remaining dough, wrap the rest of the dough well in plastic wrap and store in the freezer until you are ready to use it.
photo of stacked cookies.

FAQ

How long can I store the unused dough?

The sugar cookie dough stores great in the freezer and thaws pretty quickly. If it is wrapped well it can last up to 3 months in the freezer. Think of all the holidays you can make cookies for in 3 months!

Can I store extra royal icing?

Yes, keep it refrigerated in an airtight container for up to a week. You will need to mix it again and possibly fix the consistency before using it again.

What if my colors all mix together before I'm done dipping the cookies?

Just add more of the darker colors on top of the lighter icing. The fun part of this recipe is that every cookie will be a little different. If you are worried about consistency in the design, reserve some of the icing colors and the white so that you can make a fresh dip for the 2nd half of your cookies. You don't have to dip them all in one session.

What if I don't have boxed egg whites?

You can use meringue powder, just follow the instructions on the side of the container for reconstituting the egg whites.

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Recipe

hand holding heart shaped cookies.
Print Recipe
4.88 from 8 votes

Heart Shaped Cookies

A super soft and flavorful sugar cookie with a sweet bite of beautifully marbled royal icing.
Prep Time30 minutes
Cook Time15 minutes
Drying time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 484kcal
Author: Liz Marek

Equipment

  • 1 heart shaped cookie cutter
  • 1 Rolling Pin

Ingredients

Sugar Cookie Dough

  • 8 ounces Unsalted butter (1 cup)
  • 7 ounces Granulated Sugar (1 cup)
  • 1 large Egg Room Temperature
  • 1 teaspoon Vanilla Extract
  • 15 ounces All Purpose Flour (3 cups)
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ teaspoon Nutmeg
  • 1 teaspoon Milk

Royal Icing

  • 16 ounces Powdered Sugar (3 ½ cups)
  • 2.5 ounces Pasturized Egg Whites (¼ cup)
  • ¼ teaspoon Cream of Tartar
  • ½ teaspoon Vanilla Extract any flavor of choice will work
  • 1 teaspoon Water (if needed) add 1 teaspoon of water at a time to get the desired consistency
US Customary - Metric

Instructions

Making the Sugar Cookie Dough

  • Place room temperature butter and granulated sugar in the bowl of your mixer with the paddle attachment and mix on low until smooth. The creamed butter should be fluffy and pale yellow in color. Make sure to scrape the bottom of the bowl.
  • Add the egg and mix on medium (4 on a Kitchenaid mixer) until fully incorporated. Scrape the bowl as needed.
  • Add the vanilla extract and mix until just incorporated.
  • In a separate large bowl, whisk the flour, salt, baking powder, and nutmeg together.
  • Add the flour mixture into the dough in batches (about ⅓ of the total dry ingredients at a time) and mix until fully incorporated. Start on low until the flour begins to incorporate, then turn up to medium. Scrape the bowl as needed.
  • Add the milk once the dry ingredients are fully incorporated. Continue mixing on low until the dough becomes a solid mass.
  • Scrape out the mixer bowl and wrap the dough in plastic wrap.
  • Roll the wrapped dough into a flat square with a rolling pin, this helps it chill faster and more evenly.
  • Refrigerate the dough for about 20 minutes, or until firm to the touch.
  • Once chilled, knead the dough slightly and roll it out on a lightly floured surface to about ¼ inch thick.
  • Use a heart cookie cutter to cut out uniform hearts. Keep the rolled dough chilled if you're not cutting and baking right away, it gets harder to work with the warmer it gets.
  • Place the cookies on a parchment-lined baking sheet. Put the sheet back in the refrigerator for 10 to 15 minutes to chill again, this helps them avoid spreading.
  • Bake at 350º F for 10 to 14 minutes, depending on the size of your cookie. The cookies should be slightly golden brown at the edges but look done in the center.
  • Transfer the baked cookies to a cooling rack to cool completely before dipping them in the icing.

Making the Marbled Icing

  • Combine the egg whites, powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attachment.
  • Mix on low until combined, then increase to high for 1 to 2 minutes. Add the vanilla extract and whip until bright white. No need to mix longer than 5 minutes.
  • Thin the icing by adding water and mixing on low speed until you reach your desired consistency.
  • Add water 1 teaspoon at a time until a ribbon of icing goes flat in about 15 seconds. This is a good dipping consistency, thin enough to flow but not so thin it runs off the cookies.
  • In a small bowl, color about ⅓ of your icing with your chosen color, or split it into multiple colors.
  • Drizzle the tinted icing over the top of the white icing.
  • Use a toothpick or skewer to drag up and down through the icing, creating a marbled effect.
  • Dip each cooled cookie into the icing, covering the edges evenly. Pull straight up and tap off any excess, letting it drip for a second, then twist to catch the tail and keep the edge clean.
  • Wipe the cookie edges clean if any icing dripped over the side. Place the frosted cookie on a wire rack or parchment-lined tray to dry, watching for drips.
  • Pop any bubbles in the icing with a straight pin or scribe, then give the cookie a gentle shake to even out the surface.
  • Let the cookies dry completely before packaging, this can take 16 to 24 hours depending on your environment. The top dries quickly, but underneath it can still be runny and will crack if touched too soon. For faster surface drying, place the tray in a warm (turned off) oven with the door open, the residual warmth helps the tops set faster without smudging.
  • Once fully dry, store the cookies in an airtight container at room temperature. Wrap any leftover dough well in plastic and freeze until ready to use.

Notes

  • Ingredient notes: Weigh your ingredients to avoid cookie failures, a digital kitchen scale makes this quick and gives consistent results every time. Practice mise en place (everything in its place), measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
    Pan options: No heart-shaped cutter on hand? Any cutter shape works with this dough and icing technique, just adjust your bake time slightly for larger or smaller cutouts.
    Make-ahead and storage: Dough freezes well, wrapped tightly, for up to 3 months. Undipped baked cookies keep at room temperature in an airtight container for about a week. Leftover royal icing keeps refrigerated in an airtight container for up to a week, remix and adjust the consistency before reusing it.
    Substitutions: Any extract flavor works in the icing in place of vanilla. Use whatever gel food coloring brand and color combination you like for the marbling, the technique works the same no matter the color.
    Critical do-nots: Don't skip chilling the dough before rolling, it will be too soft to cut clean shapes and the cookies will spread and warp in the oven. Don't rush the icing consistency, too thin and your colors will bleed together instead of staying marbled. Don't touch or stack the cookies until the icing is fully dry, or you risk cracking the shell.

Nutrition

Serving: 1cookie | Calories: 484kcal | Carbohydrates: 82g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 130mg | Potassium: 112mg | Fiber: 1g | Sugar: 54g | Vitamin A: 496IU | Vitamin C: 0.003mg | Calcium: 35mg | Iron: 2mg

Free Tutorials

Lunchbox Cakes

Lunchbox cakes are miniaturized versions of regular full-size cakes, served in a cute little to-go box! You can decorate them just like big cakes, but because they are small, lunchbox cakes are easier to make, decorate, handle, store, pack, and transport. As pretty as they are delicious, these mini versions are perfect for any celebration from a casual picnic to a special occasion.heart shaped cake in a to go box Small cakes are a great warm-up for the sculpted projects in my online cake decorating classes.

Lunchbox (bento or Korean lunchbox cake) cakes are mini cakes originating from South Korea. They are packaged and eaten inside takeout boxes, making them perfect for gifts that you don't have to share! The best part is you can use any of your cookie cutters or mini cake pans, however, I found it easier to bake my cake in a sheet pan and cut shapes out.

Lunchbox Cake Ingredientsingredients and tools for lunchbox cakes

Cake: You can use vanilla cake, chocolate cake, carrot cake, or any flavor you like, but I am using my doctored strawberry box cake mix to get to the decorating part faster.

Buttercream: My easy buttercream frosting is my favorite recipe because it's super easy to make and like a mock-Swiss meringue buttercream. You can use any type of frosting that you like, although whipped cream frosting and cream cheese won't color as well as American buttercream or Italian buttercream.

Filling: Depending on the type of cake you're using and whether or not you want to torte your lunchbox cakes, a filling can pair nicely and add extra flavor. I used my strawberry puree as a filling with the strawberry box cake, but check out my other filling recipes for more ideas!

How to Make Lunchbox Cakes

Lunchbox cakes are very easy to make, but decorating can be a bit time-consuming depending on how detailed you want to make your cakes. I recommend making your cake the day ahead and freezing it overnight, then making your buttercream, assembling the cakes, and piping on the same day.

Making A Strawberry Box Mix Cake

  1. Place all of the ingredients into a mixing bowl and mix for 2 minutes on medium speed.
  2. Pour the batter into 2 quarter sheet pans that have been prepared with cake goop, pan spray, or parchment paper. The size of your sheet pan may vary, so fill the sheet pan ½ way full. If you have leftover batter, you can freeze it or bake the remaining batter in a smaller cake pan. This recipe will make eight, 3.5" mini cakes, but it will depend on the size of the cutter and shape. 
  3. Bake at 350ºF for 15-20 minutes or until a toothpick inserted comes out clean. 
  4. Allow the cake to cool for 15 minutes in the pan.
  5. Flip out the cake and wrap it in plastic wrap and freeze it until you are ready to start assembling your cake. If you are making your cakes ahead of time, keep them in the freezer for up to 2 months.
    hands pushing a heart shaped cutter into a pink cake

Making Easy Buttercream Frosting

  1. Place the pasteurized egg whites and powdered sugar in the bowl of a stand mixer with the whisk attachment. Mix on low until combined and then bump up to high and whip for 3 minutes until it looks like royal icing. 
    stand mixer bowl filled with meringew
  2. Add in your salt and then your butter in small pieces while mixing on low until combined, then bump up to high. Whip until light, white and fluffy and it doesn't taste like butter anymore. This can take 10-15 minutes.
    hand adding chunks of butter into bowl
  3. Switch to the paddle attachment and mix on low for 15 minutes until it's smooth and bubble-free (optional). 
    smooth buttercream in a stand mixer bowl
  4. Color your buttercream in as many colors as you like. I like ChefMaster gel food coloring over liquid for the best colors. 
  5. Fill piping bags with the colored buttercream, using as many as necessary for your color palate. Pro-Tip: Use a coupler in each of your piping bags so that you can easily switch piping tips for different designs.  

Assembling the Lunchbox Cakes

  1. Once your sheet cakes have chilled completely use your desired cutter (I used a 3" heart cutter) to cut out as many cakes as possible, about 16. Cold cakes are easier to cut, and handle and are less crumbly.
    hands pushing a heart shaped cutter into a pink cake
  2. Set the cake on a small cake board so you can easily move it. 
    hand placing a heart cake on a cake board
  3. Torte the little cake in half moving slowly with a serrated knife and turning the cake as you cut. You will have a thin cake layer, so handle it gently. (Optional)
    hands torting a heart shaped cake with a serrated knife
  4. Pipe a dam of buttercream around the edge of the cake.
    piping bag making a dam of buttercream on a heart cake
  5. Fill the center of the dam with a few Tablespoons of filling.
    hands squeezing a piping bag of strawberry filling into a cake
  6. Place the next layer of cake on top. If your cakes are very soft and sliding, let them rest in the freezer for 15-30 minutes to firm up. 
    hand placing a top layer of heart cake
  7. With a small offset spatula, coat the exterior of the cake with your desired base color, then do a second layer of buttercream. Complete all of the buttercream coats before moving on to piping the edges and decor.
    offset spatula spreading buttercream on a small heart cake
  8. Practice your piping design briefly on a piece of parchment so you know you like it. It will be easier to scrape off the parchment than the cake! 
    hand piping a green border with a piping bag on a pink heart cake
  9. Now you can get creative and make these cakes as ornate or as simple as you like.
    piping bag making a design on the side of a heart cake
  10. Finish your design with cute messages on top.
    piping bag writing words on top of a heart cake
  11. Once you are finished decorating all of your mini cakes, place them in the freezer to set. It will be much easier to move them without messing up the design if the buttercream is frozen.
    heart shaped lunchbox cakes on cake boards
  12. Remove the cake from the cake board with an offset spatula or knife.
    hand removing a heart cake from a cake board with a knife
  13. Place a sheet of parchment paper in a little to-go container, add the cake inside, and add a fork on top.
    hands placing a heart shape into a to-go container lined with parchment
  14. If you are not serving these right away, wrap them in plastic wrap and keep them in the freezer until you are ready to package. Also, you could package them, wrap the box in plastic wrap and keep them in the freezer. They will keep up to 2 months in the freezer.
    lunchbox cakes organized in rows on a table

FAQ

What is the difference between a Korean lunch box cake and a bento cake?

Both names refer to a small cake packaged in clamshell containers for easy transport and fun cute cakes. These are a staple in Korean cafes.

Can I use whipped cream to decorate the lunchbox cakes?

You could use my stabilized whip cream to frost the cakes, however, it will be slightly more difficult to pipe designs with the whipped cream, as well as color them. The more you agitate the whipped cream the closer it gets to butter.

How do you pack a cake in a lunch box?

It's important that your cakes are frozen before assembling your lunch boxes. Place a small square of parchment in the container and then the cake on top. Carefully close the box and then tape a fork to the lid.

Moist Vanilla Cake From Scratch

Eggless Chocolate Cake

Fresh Strawberry Cake

Oreo Cake

Red Velvet Cake

Recipe

heart shaped cake in a to go box
Print Recipe
5 from 3 votes

Lunchbox Cakes

Lunchbox cakes, also known as Bento or Korean lunchbox cakes, are happiness in a box. Dessert-lovers can find joy in the little things like these adorable little cakes. Decorated with dreamy embellishments, this eye-catching confection will surely sweeten up your day.
Prep Time20 minutes
Cook Time30 minutes
Decorating1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 16 cakes
Calories: 868kcal
Author: Liz Marek

Equipment

  • 1 3" heart shaped cutters
  • 1 cupler and pipng tips
  • 16 coated 6" cake boards
  • 16 to-go containers
  • cute parchment paper for lining the boxes

Ingredients

Doctored Strawberry Box Mix Cake

  • 1 box strawberry cake mix or white if you can't find strawberry
  • 1 cup all purpose flour (5 oz)
  • 1 cup granulated sugar (7 oz)
  • ¼ teaspoon salt
  • 1 cup sour cream (8 oz) room temperature
  • ½ cup melted unsalted butter (4 oz)
  • ½ cup milk
  • ¾ cup strawberry puree or preserves (6 oz) strawberry puree recipe
  • 3 large eggs
  • 1 teaspoon strawberry emulsion or extract I like amoretti or LorAnn oils
  • ½ teaspoon lemon extract

Easy Buttercream

  • 24 ounces powdered sugar sifted if not from a bag
  • 6 ounces pasteurized egg whites room temperature
  • 24 ounces unsalted butter room temperature
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • various gel food colors

Filling

  • 1 cup strawberry preserves or any filling you like
US Customary - Metric

Instructions

Making A Strawberry Box Mix Cake

  • Place all of the ingredients into a mixing bowl and mix for 2 minutes on medium speed.
  • Pour the batter into 2 quarter sheet pans that have been prepared with cake goop, pan spray, or parchment paper. The size of your sheet pan may vary, so fill the sheet pan ½ way full. If you have leftover batter, you can freeze it or bake the remaining batter in a smaller cake pan. This recipe will make eight, 3.5" mini cakes, but it will depend on the size of the cutter and shape. 
  • Bake at 350ºF for 15-20 minutes or until a toothpick inserted comes out clean. 
  • Allow the cake to cool for 15 minutes in the pan.
  • Flip out the cake and wrap it in plastic wrap and freeze it until you are ready to start assembling your cake. If you are making your cakes ahead of time, keep them in the freezer for up to 2 months.

Making Easy Buttercream Frosting

  • Place the pasteurized egg whites and powdered sugar in the bowl of a stand mixer with the whisk attachment. Mix on low until combined and then bump up to high and whip for 3 minutes until it looks like royal icing. 
  • Add in your salt and then your butter in small pieces while mixing on low until combined, then bump up to high. Whip until light, white and fluffy and it doesn't taste like butter anymore. This can take 10-15 minutes.
  • Switch to the paddle attachment and mix on low for 15 minutes until it's smooth and bubble-free (optional). 
  • Color your buttercream in as many colors as you like. I like ChefMaster gel food coloring over liquid for the best colors. 
  • Fill piping bags with the colored buttercream, using as many as necessary for your color palate. Pro-Tip: Use a coupler in each of your piping bags so that you can easily switch piping tips for different designs.  

Assembling the Lunchbox Cakes

  • Once your sheet cakes have chilled completely use your desired cutter (I used a 3" heart cutter) to cut out as many cakes as possible, about 16. Cold cakes are easier to cut, and handle and are less crumbly.
  • Set the cake on a small cake board so you can easily move it. 
  • Torte the little cake in half moving slowly with a serrated knife and turning the cake as you cut. You will have a thin cake layer, so handle it gently. (Optional)
  • Pipe a dam of buttercream around the edge of the cake.
  • Fill the center of the dam with a few Tablespoons of filling.
  • Place the next layer of cake on top. If your cakes are very soft and sliding, let them rest in the freezer for 15-30 minutes to firm up. 
  • With a small offset spatula, coat the exterior of the cake with your desired base color, then do a second layer of buttercream. Complete all of the buttercream coats before moving on to piping the edges and decor.
  • Practice your piping design briefly on a piece of parchment so you know you like it. It will be easier to scrape off the parchment than the cake! 
  • Now you can get creative and make these cakes as ornate or as simple as you like.
  • Finish your design with cute messages on top.
  • Once you are finished decorating all of your mini cakes, place them in the freezer to set. It will be much easier to move them without messing up the design if the buttercream is frozen.
  • Remove the cake from the cake board with an offset spatula or knife.
  • Place a sheet of parchment paper in a little to-go container, add the cake inside, and add a fork on top. 
  • If you are not serving these right away, wrap them in plastic wrap and keep them in the freezer until you are ready to package. Also, you could package them, wrap the box in plastic wrap and keep them in the freezer. They will keep up to 2 months in the freezer.

Nutrition

Serving: 1cake | Calories: 868kcal | Carbohydrates: 110g | Protein: 5g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 93mg | Fiber: 1g | Sugar: 86g | Vitamin A: 1485IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg

Course Preview

Candy Crush Bust Cake Tutorial

Skill level: Advanced

It's not every day you get asked to make a Candy Crush cake... by Candy Crush! This piece was created for their social media channels, based on the concept "Candy on my mind."

After collaborating with their team, we settled on a design featuring a bust cake, filled with candy that would spill out when cutting into the hair, revealing layers of cake and candy pieces.

In this tutorial, you will learn how to create a bust cake, featuring an African American bust, ganache hair, molded candies from isomalt, how to make an edible smart phone, how to make the bust and edible clothing and finishing off the design with a decorated cake board.

There's a lot to cover in this tutorial, so let's get our tools together and let's get started!

2:05:18 Minutes of Instruction

What You Will Learn

  • Learn how to create a realistic bust cake
  • How to make the structure to hold up this complicated project
  • Learn how to add candy to the inside of your cake that spills out when cut into
  • How to sculpt and position the facial features, the hands and the arms and shoulders
  • Learn how to add airbrush the skin tones and makeup

Cake sculpted to look like a woman playing Candy Crush on her phone

Tutorial Chapters

  1. Adding The Eyes 0:41
  2. Adding The Chin 3:35
  3. Making The Lips 4:25
  4. Adding & Detailing The Lips 5:14
  5. Making The Candies 15:17
  6. Adding The Nose 20:15
  7. Sculpting The Cheeks 25:28
  8. Sculpting The Eyes & Forehead 31:13
  9. Sculpting The Eyebrows 51:22
  10. Making The Hair Structure 54:04
  11. Stacking The Cakes 1:03:18
  12. Making The Phone 1:09:17
  13. Adding The Candy To The Head 1:16:28
  14. Shaping The Torso And Hair 1:17:40
  15. Covering The Body In Chocolate 1:19:04
  16. Adding The Arms Pt.1 1:22:15
  17. Adding The Clavicles 1:26:30
  18. Airbrushing & Detailing The Face 1:31:03
  19. Adding The Sweater 1:41:35
  20. Adding The Arms Pt.2 1:46:21
  21. Adding The Final Details 1:58:19

Paid Video

Candy Crush Bust Cake

Skill level: Advanced

It's not every day you get asked to make a Candy Crush cake... by Candy Crush! This piece was created for their social media channels, based on the concept "Candy on my mind."

After collaborating with their team, we settled on a design featuring a bust cake, filled with candy that would spill out when cutting into the hair, revealing layers of cake and candy pieces.

In this tutorial, you will learn how to create a bust cake, featuring an African American bust, ganache hair, molded candies from isomalt, how to make an edible smart phone, how to make the bust and edible clothing and finishing off the design with a decorated cake board.

There's a lot to cover in this tutorial, so let's get our tools together and let's get started!

2:05:18 Minutes of Instruction

What You Will Learn

  • Learn how to create a realistic bust cake
  • How to make the structure to hold up this complicated project
  • Learn how to add candy to the inside of your cake that spills out when cut into
  • How to sculpt and position the facial features, the hands and the arms and shoulders
  • Learn how to add airbrush the skin tones and makeup

Tutorial Chapters

  1. Adding The Eyes 0:41
  2. Adding The Chin 3:35
  3. Making The Lips 4:25
  4. Adding & Detailing The Lips 5:14
  5. Making The Candies 15:17
  6. Adding The Nose 20:15
  7. Sculpting The Cheeks 25:28
  8. Sculpting The Eyes & Forehead 31:13
  9. Sculpting The Eyebrows 51:22
  10. Making The Hair Structure 54:04
  11. Stacking The Cakes 1:03:18
  12. Making The Phone 1:09:17
  13. Adding The Candy To The Head 1:16:28
  14. Shaping The Torso And Hair 1:17:40
  15. Covering The Body In Chocolate 1:19:04
  16. Adding The Arms Pt.1 1:22:15
  17. Adding The Clavicles 1:26:30
  18. Airbrushing & Detailing The Face 1:31:03
  19. Adding The Sweater 1:41:35
  20. Adding The Arms Pt.2 1:46:21
  21. Adding The Final Details 1:58:19

Cake

Flourless Chocolate Cake Recipe

The simplicity of this decadent flourless chocolate cake recipe is so elegant. Sometimes called a chocolate torte, it is a Valentine's Day tradition and one of my favorite desserts. With just five simple ingredients this fudgy single-layer dark chocolate cake comes together in a snap.slice of flourless chocolate cake on a plate with raspberries on top

Because the recipe is so simple, the rich chocolate flavor will reflect the quality of the ingredients you use, so be sure to use the best chocolate and butter you can. This flourless cake is elegant served on its own, but you can always take it up a notch by covering it in rich chocolate ganache and a handful of fresh raspberries, toasted nuts, or impressive chocolate curls. It's a perfect gluten-free dessert, so you really can please the whole crowd!

Table of contents

Flourless Chocolate Cake Ingredientsbowl of ingredients for flourless chocolate cake

Dark chocolate shines in this simple cake, the richness of the chocolate balances the light texture of the eggs. Make sure you are using high-quality chocolate so the texture and outcome of this cake are ideal. Lindt, Ghirardelli, and Cacao Barry are some of my favorite brands. 

The whipped egg whites give this cake its structure and the yolk adds a little richness. Make sure your eggs are fresh and at room temperature so they whip to their full potential. 

Chambord is a dark raspberry liqueur. The flavor is surprisingly subtle and not too sweet. It adds just a hint of berry, complimenting the chocolate. The small amount of alcohol added does bake out of this cake, but it can be left out or replaced with vanilla extract, or a different liqueur altogether!

How to Make a Flourless Chocolate Cake

A flourless chocolate cake is very easy to make but does require some specific techniques when mixing the eggs. Similar to a souffle, it should rise in the oven and then will collapse a bit after. It's great by itself, but drizzle a chocolate ganache in the center for a shiny finish. slice of flourless chocolate cake on a plate with raspberries on top lifted out of a cake

Making the Chocolate Cake

  1. Preheat the oven to 350°F and prepare a 9" springform pan with parchment paper and a light layer of cooking spray. You can also bake this in a regular cake pan lined with parchment paper hanging over the sides.
    hands pressing a layer of parchment into a springform pan
  2. Melt the chocolate (chopped into small pieces) and butter together in a large bowl in the microwave in short sessions until it melts together completely. 
    clear bowl full of chocolate and butter
  3. Add the Chambord or flavoring of your choice and stir it in. Set the melted chocolate aside and allow it to cool down to room temperature (but not so cool that it begins to harden). 
    hand adding liquor into a bowl of melted chocolate
  4. Whip the egg yolks in a clean mixing bowl with the whisk attachment until they begin to thicken.
    hand adding a bowl of egg yolks into a stand mixer bowl
  5. Add the 1 ounce of sugar and continue to whip until the mixture reaches the ribbon stage. They will be shiny and drip down on themselves like a ribbon.
    hand adding a bowl of sugar into a stand mixer bowl
    whisk drizzling eggs in the ribbon stage
  6. Whip the egg whites and salt in a separate mixing bowl on medium speed until very soft foamy peaks begin to form. Pro-tip: Make sure you have a clean mixing bowl and whisk, any fat residue can prevent your meringue from forming. 
    hand adding a bowl of egg whites into a stand mixer bowl
  7. Gradually add in the 4 ounces of sugar while the whites are whipping. 
    hand adding a bowl of sugar into a stand mixer bowl
  8. Continue to whip until the whites reach a smooth soft to medium peak. Do not overwhip the whites, as stiff or "chunky" whites will be more difficult to fold into the chocolate and can also cause the cake to collapse more after baking. 
    whisk of meringue in a soft peak
  9. Gently fold the egg yolks into the cooled chocolate mixture with big easy folding movements. I use a bowl scraper for this. 
    spatula pouring egg yolk mixture into melted chocolate
  10. Add a scoop of the egg whites and fold them in to lighten the chocolate mixture. 
    spatula folding egg whites mixture into a bowl of chocolate batter
  11. Using a rubber spatula or bowl scraper, fold in the remaining egg whites until no visible white streaks remain in the batter. Take your time and be gentle, keeping as much volume in the batter as possible. 
    spatula folding egg whites mixture into a bowl of chocolate batter
  12. Pour the batter into the prepared springform pan.
    bowl of chocolate cake batter pouring into a springform pan
  13. Bake the cake in the center of the oven for about 40 minutes. Try not to disturb the cake while it bakes. Like a souffle, it has a fragile structure that's vulnerable to temperature changes and vibrations. 
    hand placing a springform pan of chocolate cake batter in the oven
  14. Test the center of the cake with a skewer to make sure it comes out with no wet batter on it. Remove from the oven and gently place the cake on a cooling rack for about an hour until completely cool. The cake will begin to deflate, creating a smooth and creamy mousse-like texture inside and gorgeous cracks on top.
    baked flourless chocolate cake in the pan on a cooling rack
  15. Remove the springform pan from the chocolate cake.
    hands removing a springform pan from the outside of a flourless chocolate cake

Making Chocolate Ganache

  1. Weigh out the chocolate in a heatproof bowl.
  2. Heat the cream in the microwave until steam starts to rise from the surface but isn't boiling yet. 
    hand getting the temperature of a bowl of cream with a thermometer
  3. Pour hot cream over the chocolate, push the chocolate down so that it's all under the surface of the cream, and let it set for 5 minutes. 
    hand adding a bowl of hot cream to dark chocolate
  4. Whisk everything together until it's smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
    whisk mixing together ganache in a bowl
  5. Add the Chambord or other flavoring and mix. 
    hand adding liquor into a bowl of ganache
  6. If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache.
  7. Pour the ganache over the top of the cake, allowing it to drizzle over the side.
    spoon smoothing out chocolate ganache on top of a flourless chocolate cake
  8. Let the ganache set slightly before adding fresh berries or the garnish you choose.
    flourless chocolate cake with raspberries on top
     

This cake can be stored at room temperature for up to 5 days. After cutting, wrap leftovers in plastic wrap to prevent them from drying out.  If you want to prepare this ahead, you can freeze this cake for up to a month. Let the cake thaw wrapped in plastic wrap to avoid condensation on the surface of the cake. Because of the high chocolate and butter content, it's best served at room temperature.fork holding a piece of flourless chocolate cake

FAQ

Can I make flourless chocolate cake without a springform pan?

You can bake this in a regular cake pan, and line the pan entirely with parchment paper, including the sides, leaving enough overhang to be able to lift the cake out of the pan. Let the cake cool completely so that it does not break when you lift it out.

Why does my flourless chocolate cake fall?

Cakes without flour will collapse slightly as they cool and the cake contracts because there isn't flour structure to hold the cake up. If you fold the cake slowly and gently keeping as much air in the batter as possible, it will not fully collapse. Over-mixed flourless chocolate cake will end up flat, but still delicious, don't throw it out! 

Can I use milk chocolate for flourless chocolate cake? 

Yes, but the result will be sweeter due to the sugar content of milk chocolate, and the final product may look different than using dark chocolate. I do not recommend subbing white chocolate for dark chocolate because, without any cocoa solids, it really needs its own formulated recipe. 

Do I have to use alcohol? 

No, the small amount of liquor used is just to add additional flavor, you can substitute a different liqueur, like orange or whiskey, or just vanilla extract. You can leave it out altogether if you choose! 

Do I have to top the flourless chocolate cake with ganache? 

You can get creative with the topping, but chocolate ganache is my favorite. Even a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream would be an elegant compliment and let the chocolate flavor shine. Fresh fruit is always a good choice paired with chocolate too.

Eggless Chocolate Cake

Chocolate Lava Cake

Chocolate Bundt Cake

Chocolate Soufflé

Recipe

slice of flourless chocolate cake on a plate with raspberries on top
Print Recipe
5 from 3 votes

Flourless Chocolate Cake Recipe

This flourless chocolate cake has a smooth and creamy mousse-like texture with silky chocolate ganache. It is rich, decadent, and the perfect dessert for any celebration. This easy recipe is also gluten free, but you would never know by the taste!
Prep Time20 minutes
Cook Time40 minutes
Resting Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: Italian
Servings: 9 servings
Calories: 666kcal
Author: Liz Marek

Ingredients

Flourless Chocolate Cake

  • 8 ounces chocolate (1 ⅓ cups) dark or bittersweet, 64%
  • 3 ounces unsalted butter (⅓ cup)
  • 2 Tablespoons Chambord optional, or vanilla instead
  • 6 Large eggs separated, and room temperature
  • 1 ounce granulated sugar (2 Tbsp) for the yolks
  • 4 ounces granulated sugar (½ cup) for the whites
  • ½ teaspoon salt

Chocolate Ganache

  • 16 ounces chocolate dark or semisweet
  • 8 ounces heavy whipping cream
  • 2 Tablespoons Chambord optional, or vanilla instead

Instructions

Flourless Chocolate Cake

  • Preheat the oven to 350°F and prepare a 9" springform pan with parchment paper and a light layer of cooking spray. You can also bake this in a regular cake pan lined with parchment paper hanging over the sides.
  • Melt the chocolate (chopped into small pieces) and butter together in a large bowl in the microwave in short sessions until it melts together completely. 
  • Add the Chambord or flavoring of your choice and stir it in. Set the melted chocolate aside and allow it to cool down to room temperature (but not so cool that it begins to harden). 
  • Whip the egg yolks in a clean mixing bowl with the whisk attachment until they begin to thicken.
  • Add the 1 ounce of sugar and continue to whip until the mixture reaches the ribbon stage. They will be shiny and drip down on themselves like a ribbon.
  • Whip the egg whites and salt in a separate mixing bowl on medium speed until very soft foamy peaks begin to form. Pro-tip: Make sure you have a clean mixing bowl and whisk, any fat residue can prevent your meringue from forming. 
  • Gradually add in the 4 ounces of sugar while the whites are whipping. 
  • Continue to whip until the whites reach a smooth soft to medium peak. Do not overwhip the whites, as stiff or "chunky" whites will be more difficult to fold into the chocolate and can also cause the cake to collapse more after baking. 
  • Gently fold the egg yolks into the cooled chocolate mixture with big easy folding movements. I use a bowl scraper for this. 
  • Add a scoop of the egg whites and fold them in to lighten the chocolate mixture. 
  • Using a rubber spatula or bowl scraper, fold in the remaining egg whites until no visible white streaks remain in the batter. Take your time and be gentle, keeping as much volume in the batter as possible. 
  • Pour the batter into the prepared springform pan.
  • Bake the cake in the center of the oven for about 40 minutes. Try not to disturb the cake while it bakes. Like a souffle, it has a fragile structure that's vulnerable to temperature changes and vibrations. 
  • Test the center of the cake with a skewer to make sure it comes out with no wet batter on it. Remove from the oven and gently place the cake on a cooling rack for about an hour until completely cool. The cake will begin to deflate, creating a smooth and creamy mousse-like texture inside and gorgeous cracks on top.
  • Remove the springform pan from the chocolate cake. 

Making Chocolate Ganache

  • Weigh out the chocolate in a heatproof bowl.
  • Heat the cream in the microwave until steam starts to rise from the surface but isn't boiling yet. 
  • Pour hot cream over the chocolate, push the chocolate down so that it's all under the surface of the cream, and let it set for 5 minutes. 
  • Whisk everything together until it's smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
  • Add the Chambord or other flavoring and mix. 
  • If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache.
  • Pour the ganache over the top of the cake, allowing it to drizzle over the side. 
  • Let the ganache set slightly before adding fresh berries or the garnish you choose.
  • This cake can be stored at room temperature for up to 5 days. After cutting, wrap leftovers in plastic wrap to prevent them from drying out. If you want to prepare this ahead, you can freeze this cake for up to a month. 

Notes

Dark chocolate shines in this simple cake, the richness of the chocolate balances the light texture of the eggs. Make sure you are using high-quality chocolate so the texture and outcome of this cake are ideal. Lindt, Ghirardelli, and Cacao Barry are some of my favorite brands. 
The whipped egg whites give this cake its structure and the yolk adds a little richness. Make sure your eggs are fresh and at room temperature so they whip to their full potential. 
Chambord is a dark raspberry liqueur. The flavor is surprisingly subtle and not too sweet. It adds just a hint of berry, complimenting the chocolate. The small amount of alcohol added does bake out of this cake, but it can be left out or replaced with vanilla extract, or a different liqueur altogether!
It is normal for flourless chocolate cake to collapse after baking. If you fold the cake slowly and gently keeping as much air in the batter as possible, it will not fully collapse. 
You can bake this in a regular cake pan, and line the pan entirely with parchment paper, including the sides, leaving enough overhang to be able to lift the cake out of the pan. Let the cake cool completely so that it does not break when you lift it out.

Nutrition

Serving: 1serving | Calories: 666kcal | Carbohydrates: 64g | Protein: 8g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 197mg | Potassium: 294mg | Fiber: 4g | Sugar: 58g | Vitamin A: 787IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 3mg

Candy

Dark Chocolate Rose Truffles

Dark chocolate rose truffles come together in a snap and make the perfect Valentine's Day or Mother's Day treat. Creamy dark chocolate ganache infused with floral rose petals and rolled in cocoa powder make a decadent and impressive last-minute dessert. Make them white or milk chocolate with my traditional chocolate truffles recipe. dark chocolate rose truffles on a plate

Truffles are made from rolling ganache that has been set for a few hours. To make that ganache extra creamy we add a little butter for texture and flavor. Adding flavors to ganache is easy too, but the complex flavor results make them taste like a complicated process. Including rose flavor in the truffle is as easy as making tea! 

Rose Truffle IngredientsIngredients in bowl for rose flavored truffles

Dark Chocolate that's 64% or more is best for dark chocolate truffles. Semi-sweet and bittersweet chocolate has the most cocoa solids and cocoa butter in it, but typically no milk. This will give you the firmest truffle, but the deepest most intense chocolate flavor. The slight bitter aspects of dark chocolate are what make it so interesting and pair really well with so many things from fruits to spices.

Heavy whipping cream has the highest percentage of fat, and the fat is what emulsifies with the chocolate creating a rich, smooth truffle. Lighter cream can be used, and even milk, however, the ratio of the chocolate will have to be adjusted to accommodate the change in fat content.

Rose is a flavor that can be a wonderful addition or it can totally ruin everything. Floral flavors have the capability to make things taste like perfume, so you want to go slow with the addition of them. I used edible rose petal tea and the addition of Amoretti rose extract to achieve a subtle light but recognizable flavor of the flower. If you choose to use your own rose petals, make sure they haven't been sprayed and have been cleaned. 

Making Dark Chocolate Rose Truffles

  1. Microwave the heavy cream in 20-second sessions until the cream is steaming. Mix between sessions so that it heats evenly. You can also melt the chocolate and cream over a double boiler if you do not have a microwave, or heat the cream in a small saucepan over medium heat. pouring a container of cream into a saucepan
  2. Add the rose petals and let them "steep" for 5 to 10 minutes. hand adding a tablespoon of rose petals to a saucepan of cream
  3. Reheat the cream so it is steaming again, this should only take another 10 seconds in the microwave. rose petal infused cream steaming in a saucepan
  4. Pour the hot cream through a strainer over the bowl of chocolate, making sure that the chocolate is evenly distributed under the cream. Discard the strained rose petals.hands pouring rose petal cream over a bowl of chocolate
  5. Let the chocolate mixture sit for 5 minutes to let the chocolate melt. hands pushing down chocolate and cream with a whisk
  6. Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. whisk mixing together ganache in a bowl
  7. Add in the butter and continue to stir until the butter is fully incorporated and the ganache smooth.cube of butter in a bowl of milk chocolate ganache
  8. Add the rose extract, 1 teaspoon at a time, tasting the ganache between additions. Be careful to not over-flavor the ganache. 
  9. Cover the ganache with plastic wrap, making contact with the surface of the ganache (to prevent a dry skin on top) and let it rest until it has cooled completely and become firm, this could take 1-2 hours. With dark ganache, you can chill it in the refrigerator, but it will be more difficult to scoop if it is cold. hand pressing plastic wrap onto a bowl of ganache
  10. Using a cookie scoop, melon baller, or spoon, measure a scoop of ganache to your desired size. This made about 25, 0.5 oz and about 1-1.5" wide truffles. hand scooping ganache with a cookie scoop
  11. Place the ganache scoop onto a baking sheet lined with parchment and let them sit for 10 minutes in the fridge to set up. scoops of ganache on a sheet tray
  12. While the ganache is resting, set up the bowl of cocoa powder for coating the truffles. 
  13. Roll a scoop of ganache into a smooth round ball. Pro-tip: Wear gloves or make sure your hands are clean and cold. gloved hands rolling a ball of ganache
  14. Roll the truffle in cocoa powder and shake off as much excess as you can.gloved hand rolling a ganache truffle in cocoa powder
  15. Place the truffle back on the sheet pan and let it set up for another 10 minutes. 
  16. Use a small touch of ganache to make a rose petal stick to the top of each truffle. I used what was left in the bowl that held the ganache. rose chocolate truffles lined on a sheet pan
  17. The finished truffles are now ready to eat, package or store. Store them in an airtight container in the fridge if you plan on saving them for longer than 4 days.

FAQ

What makes a chocolate truffle?

The bite-sized chocolate confection called a "truffle" comes from its resemblance to a mushroom-like fungus, considered a delicacy of the same name. The main ingredients are chocolate and cream, but many things can be added to enhance the flavor and texture. 

Can I use a different flower to flavor the chocolate? 

Yes, there are many edible flowers that have wonderful culinary flavors. My favorites are jasmine flowers, lavender, orange blossoms, and many more. I also love using tea, like earl gray, and herbs. Rosemary and milk chocolate make a fun combination! 

What if I don't like dark chocolate? 

You can make truffles with any chocolate, infusing the flavors with the same process. Use my Chocolate truffle recipe to find the ratios for milk and for white chocolate. 

Can I make truffles vegan? 

If you are using dairy-free chocolate you can substitute the heavy cream with heavy coconut milk and omit the butter. Remember when you change ingredients you will also change the outcome of the final product, you may need to experiment with ratios. 

Why won't my truffles set up? 

If your truffles aren't set up, chances are you haven't given the ganache enough time to solidify, and chocolate takes patience. Place the ganache in the fridge for a while. If it still remains loose when it is cold then the measurements were probably off. The nice thing about ganache is it gives you second chances. If it is too loose, warm it slightly and add more melted chocolate to it, if it is too hard, warm it up and add more cream.

How long can I store truffles? 

Truffles can be stored at room temperature for up to 4 days because of the fat and sugar content. But the finished truffle should be stored in an airtight container. They do contain cream, so if you want to store them longer than that I recommend keeping them in the refrigerator for a few weeks or freezer for up to 3 months. Chocolate is going to taste best at room temperature and as fresh as possible. A long time in the fridge could result in a stale flavor and or other flavors absorbed from the fridge. 

Rose Cake Recipe

Dark, Milk, and White Chocolate Truffles

Chocolate-Covered Strawberries

Kohakutou Crystal Candy

Recipe

dark chocolate rose truffles on a plate
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Dark Chocolate Rose Truffles

Flavoring your truffles is easier than you may think, and definitely more affordable than a trip to the chocolate shop. Rose-flavored dark chocolate truffles come together in a couple of hours with just 5 ingredients! Roll them in cocoa powder or customize them however you'd like!
Prep Time30 minutes
Chilling Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: French
Servings: 25 truffles
Calories: 81kcal
Author: Liz Marek

Ingredients

  • 8 ounces dark chocolate (64-72%)  (1 ⅓ cups) Chopped if using a bar
  • 4 ounces heavy whipping cream (½ cup)
  • 1 ounce unsalted butter (2 Tbsp)
  • 2 Tablespoons Edible dry rose petals Or rose petal tea (3 Tbsp)
  • 2 teaspoons Rose extract I like Amoretti
  • ¼ cup cocoa powder
Makes: 1inch round
US Customary - Metric

Instructions

  • Microwave the heavy cream in 20-second sessions until the cream is steaming. Mix between sessions so that it heats evenly. You can also melt the chocolate and cream over a double boiler if you do not have a microwave, or heat the cream in a small saucepan over medium heat.
  • Add the rose petals and let them "steep" for 5 to 10 minutes. 
  • Reheat the cream so it is steaming again, this should only take another 10 seconds in the microwave.
  • Pour the hot cream through a strainer over the bowl of chocolate, making sure that the chocolate is evenly distributed under the cream. Discard the strained rose petals.
  • Let the chocolate mixture sit for 5 minutes to let the chocolate melt. 
  • Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. 
  • Add in the butter and continue to stir until the butter is fully incorporated and the ganache smooth.
  • Add the rose extract, 1 teaspoon at a time, tasting the ganache between additions. Be careful to not over-flavor the ganache. 
  • Cover the ganache with plastic wrap making contact with the surface of the ganache (to prevent a dry skin on top) and let it rest until it has cooled completely and become firm, this could take 1-2 hours. With dark ganache, you can chill it in the refrigerator, but it will be more difficult to scoop if it is cold. 
  • Using a cookie scoop, melon baller, or spoon, measure a scoop of ganache to your desired size. This made about 25, 0.5 oz and about 1-1.5" wide truffles. 
  • Place the ganache scoop onto a baking sheet lined with parchment and let them sit for 10 minutes in the fridge to set up. 
  • While the ganache is resting, set up the bowl of cocoa powder for coating the truffles. 
  • Roll a scoop of ganache into a smooth round ball. Pro-tip: Wear gloves or make sure your hands are clean and cold. 
  • Roll the truffle in cocoa powder and shake off as much excess as you can.
  • Place the truffle back on the sheet pan and let it set up for another 10 minutes. 
  • Use a small touch of ganache to make a rose petal stick to the top of each truffle. I used what was left in the bowl that held the ganache.
  • The finished truffles are now ready to eat, package or store. Store them in an airtight container in the fridge if you plan on saving them for longer than 4 days.

Notes

  1. If you don't have a microwave, you can melt the chocolate and cream over a double boiler, or heat the cream in a small saucepan over medium heat until it's steaming and then pour it over the chocolate.
  2. High-quality chocolate will result in much better-tasting results and will be much easier to work with than cheaper imitation chocolate. Some of the brands I like are Lindt, Cacao Barry, and Ghirardelli. 
  3. You can make these vegan by using dairy-free chocolate and heavy coconut milk. 
  4. Flavor your truffles by steeping tea or herbs in the cream, adding extracts, or mixing in liquors. 
  5. If your truffles aren't set up, chances are you haven't given the ganache enough time to solidify. Place the ganache in the fridge for a while. If it still remains loose when it is cold then the measurements were probably off. If it is too loose, warm it slightly and add more melted chocolate to it, if it is too hard, warm it up and add more cream.
  6. Use my traditional chocolate truffle recipe to find the ratios for milk and for white chocolate. 

Nutrition

Serving: 1truffle | Calories: 81kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 83mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 1mg

Candy

Chocolate Truffles Recipe

For this chocolate truffles recipe, all you need is good quality chocolate and a few simple ingredients to make delicious, creamy, rich chocolate truffles that will wow everyone who tastes them. Milk, white, or dark chocolate truffles are perfect for a special occasion gift, valentine's day for a chocolate lover, or just a treat for yourself! The best part is that you can customize them with your favorite toppings. chocolate truffles in different toppings piled on a plateThere is no big secret when it comes to making a basic chocolate truffle, it is an emulsion of chocolate and cream. Once you get that down the flavor possibilities are endless! Using 3 types of chocolate and ideas from my pantry we created 18 different flavor combinations to indulge in! half bitten dark chocolate truffle

The truffle gets its name because it looks like the mushroom-like fungus that is highly sought after and difficult to find. Chocolate truffles are easy to make and a fun way to get creative in the kitchen with different flavors. Classic French chocolate truffles are rolled in unsweetened cocoa powder, which is a delicious place to start, but I had a lot of fun looking through my pantry for fun things to pair with chocolate.

Chocolate Truffle Ingredientsbows of ingredients for chocolate truffles

Dark Chocolate that's 64% or more is best for dark chocolate truffles. Semi-sweet and bittersweet chocolate has the most cocoa solids and cocoa butter in it, but typically no milk. This will give you the firmest truffle, but the deepest most intense chocolate flavor. The slight bitter aspects of dark chocolate are what make it so interesting and pair really well with so many things from fruits to spices. 

Milk Chocolate has made by combining cocoa solids and cocoa butter with sugar, and milk. Sometimes an emulsifier, such as soy lecithin, is added to enhance its smoothness. The definition of milk chocolate must contain at least 10% chocolate liquor and 12% milk, this is why it is much sweeter than dark chocolate. 

White Chocolate is typically made of sugar, milk, and cocoa butter, but no cocoa solids. So technically it isn't real chocolate, but a very close cousin. There are many confections out there claiming to be white chocolate, but if there is no cocoa butter in the ingredients, it isn't white chocolate. It will not perform the same as white chocolate when trying to make truffles. 

High-quality chocolate will result in much better-tasting results and will be much easier to work with than cheaper imitation chocolate. If you are going to put in the time and effort to make truffles, don't waste your time or money on lower-end ingredients. Some of the brands I like are Lindt, Cacao Barry, and Ghirardelli. 

Heavy whipping cream has the highest percentage of fat, and the fat is what emulsifies with the chocolate creating a rich, smooth truffle. Lighter cream can be used, and even milk, however, the ratio of the chocolate will have to be adjusted to accommodate the change in fat content.

Making 3 Types of Chocolate Truffles

The process for dark, milk and white chocolate truffles is the same. The only difference is that there is corn syrup added to the dark chocolate ganache to help make an extra-creamy texture.

Making Dark Chocolate Truffles

  1. Measure the heavy cream and corn syrup in a microwave-safe bowl, then mix briefly and microwave in 20-second sessions until the cream is steaming. Mix between sessions so that it heats evenly. hand pouring a bowl of corn syrup into a bowl of cream
  2. Pour the hot cream over the heatproof bowl of measured chocolate, making sure that the chocolate is evenly distributed under the cream.hand adding a bowl of hot cream to chocolate
  3. Let the chocolate mixture sit for 5 minutes to let the chocolate melt. hands pushing down chocolate and cream with a whisk
  4. Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. whisk mixing together ganache in a bowl
  5. Add in the butter and continue to stir until the butter is fully incorporated and the ganache smooth.cube of butter in a bowl of dark chocolate ganache
  6. Cover the ganache with plastic wrap making contact with the surface (to prevent a dry skin on top) and let it rest until the ganache has cooled completely and becomes firm, this could take 1-2 hours. With dark ganache, you can chill it in the refrigerator, but it will be more difficult to scoop if it is cold. hand pressing plastic wrap onto a bowl of ganache
  7. Once the ganache has set, prepare a baking sheet tray with parchment paper.
  8. Using a cookie scoop, melon baller, or spoon, measure a scoop of ganache to your desired size. I chose to make truffles that are 0.5 oz and about 1-1.5" across and this made about 25 truffles. The ganache will warm up quickly in your hands, so handle the chocolate as little as possible. cookie scoop weighing a ball of ganache on a food scale
  9. Place the ganache scoops on the sheet tray and refrigerate them for 10 minutes. scoops of ganache on a sheet tray
  10. While the ganache is resting, set up your desired ingredients for the coating of the truffles. bowl of ganache toppings in bowls
  11. Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice. Do one topping at a time so that you do not cross-contaminate the toppings into other bowls. Pro-tip: Wear gloves or make sure your hands are clean and cold. gloved hands rolling a ball of ganachegloved hand rolling a ganache truffle in cocoa nibs
  12. Place the truffle back on the sheet pan and let set up for about another 10 minutes before serving and storing.  chocolate truffles covered in various toppings on a sheet tray

Making Milk Chocolate Truffles

  1. Heat the cream in the microwave or in a saucepan over the stove until the cream is steaming. pouring a container of cream into a saucepan
  2. Pour the hot cream over the milk chocolate, making sure that the chocolate is evenly distributed under the cream. hand adding a bowl of hot cream to milk chocolate
  3. Let it sit for 5 minutes to melt the chocolate. hands pushing down chocolate and cream with a spatula
  4. Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. whisk mixing together milk chocolate ganache in a bowl
  5. Add in the butter and continue to whisk until the ganache is fully incorporated and smooth.cube of butter in a bowl of milk chocolate ganache
  6. Cover the ganache with plastic wrap making contact with the surface of the ganache and set aside for 1-2 hours until the ganache is cooled and firm. You can chill milk ganache in the refrigerator. It is a softer ganache so if it is slightly cool before rolling, it will be less likely to melt in your hands.hand pressing plastic wrap onto a bowl of ganache
  7. Once the ganache has set, prepare a baking sheet with parchment paper to set the scoops of ganache on. 
  8. Scoop the ganache into equal-sized balls. This recipe will make about 25, 0.5-ounce (1 Tablespoon) truffles. hand scooping ganache with a cookie scoop
  9. Place the ganache scoops on the sheet tray and let them sit for 15 minutes in the fridge to set up. 
  10. Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice. gloved hand rolling a ganache truffle in coconut
  11. Place the truffle back on the sheet pan and let set up for about another 15 minutes before serving and storing.truffles in different toppings on a sheet pan

Making White Chocolate Truffles

  1. Heat the cream in the microwave or in a saucepan over the stove until the cream is steaming. hand getting the temperature of a bowl of cream with a thermometer
  2. Pour the hot cream over the white chocolate, making sure that the chocolate is evenly distributed under the cream. hand adding a bowl of hot cream to white chocolate
  3. Let it sit for 5 minutes to melt the chocolate. hands pushing down chocolate and cream with a spatula
  4. Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. whisk mixing together white chocolate ganache in a bowl
  5. Add in the butter and continue to whisk until the ganache is fully incorporated and smooth.cube of butter in a bowl of white chocolate ganache
  6. Cover the ganache with plastic wrap making contact with the surface of the ganache (to prevent a dry skin on top) and let rest until it has cooled completely and become firm, this could take up to 1-2 hours. hand pressing plastic wrap onto a bowl of white ganache
  7. Once the ganache has set, prepare a baking sheet with parchment paper to set the scoops of ganache on.
  8. Scoop the ganache into equal-sized balls. This recipe will make about 25, 0.5-ounce (1 Tablespoon) truffles. hand scooping milk chocolate ganache with a cookie scoop
  9. Place the ganache scoops on the sheet tray and let them sit for 20 minutes in the fridge to set up. scoops of ganache on a sheet tray
  10. Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice.gloved hand rolling a ganache truffle in freeze-dried strawberries
  11. Place the truffle back on the sheet pan and let set up for about another 20 minutes.

Storing Chocolate Truffles

The finished truffles are now ready to eat, package or store. Store them in an airtight container in the fridge if you plan on saving them for longer than 4 days. If you are giving them as a gift, remind the recipient to eat them within 4 days or keep them in their refrigerator. bitten chocolate truffle on a plate with other truffles in different toppings

How to Flavor Chocolate Truffles

The possibilities are endless when it comes to flavoring truffles. Rolling the truffle in a fun coating is one way, but you can also flavor the ganache itself. hands pouring rose petal cream over a bowl of chocolate

Here are 3 ways to do it:

  1. Steeping the Cream: To make rose-flavored truffles, I chose to use edible dried rose petals to steep in the cream to add flavor to the ganache. You can use teas or different spices like cinnamon, cardamom, or chili powder.
  2. Add Extracts: For rose truffles, I added a teaspoon of the rose extract by Amoretti. Add the extract after you have emulsified the ganache, while it is still warm and liquid. Start slow with a teaspoon and taste the ganache after the addition to get the flavor to where you want it. Lemon extract, vanilla extract, and raspberry extract are also good options.
  3. Flavored Liqueur: Start with adding a teaspoon at a time and tasting, but don't use more than 2 Tablespoons altogether for this recipe ratio. The additional liquid will throw off the ratio and will change the final texture of the ganache. I like using Chambord, Bourbon, or Grand Marnier for boozy truffles.

Check out my rose-flavored dark chocolate truffles blog post for the full recipe. 

FAQ

What makes a chocolate truffle?

The bite-sized chocolate confection called a "truffle" comes from its resemblance to a mushroom-like fungus, considered a delicacy of the same name. The main ingredients are chocolate and cream, but many things can be added to enhance the flavor and texture. 

Can I flavor my ganache? 

Yes, You can steep the cream with any flavors you can think of. I like to use tea or herbs to flavor my cream, and that flavor carries through into the truffle. However, citrus and acids could curdle when added to the cream, so if you are wanting to add lemon, look for it in an extract form, and add just the zest or add a tablespoon of lemon juice to the emulsified ganache at the end. 

Alcohol can also be added to the ganache for flavors. Adding a tablespoon of Chambord or whisky can enhance the chocolate with a boozy delicious finish, picking up the sweet notes of the liqueur. Vanilla extract or vanilla bean is always a classic and a welcomed flavor to all confections as well. 

How far in advance can truffles be made?

Truffles can be stored at room temperature for up to 4 days because of the fat and sugar content. But the finished truffle should be stored in an airtight container. They do contain cream, so if you want to store them longer than that I recommend keeping them in the refrigerator for a few weeks or freezer for up to 3 months. Chocolate is going to taste best at room temperature and as fresh as possible. A long time in the fridge could result in a stale flavor and or other flavors absorbed from the fridge. 

Can I make truffles vegan?

If you are using dairy-free chocolate you can substitute the heavy cream with heavy coconut milk and omit the butter. Remember when you change ingredients you will also change the outcome of the final product, you may need to experiment with ratios. 

Why won't my truffles set up? 

If your truffles aren't set up, chances are you haven't given the ganache enough time to solidify, and chocolate takes patience. Place the ganache in the fridge for a while. If it still remains loose when it is cold then the measurements were probably off. The nice thing about ganache is it gives you second chances. If it is too loose, warm it slightly and add more melted chocolate to it, if it is too hard, warm it up and add more cream.

White Chocolate Bonbons

Rose-Flavored Truffles

Chocolate-Covered Strawberries

Kohakutou Crystal Candy

Recipe

half bitten dark chocolate truffle
Print Recipe
4.34 from 3 votes

Chocolate Truffles Recipe

Homemade Chocolate Truffles sound so fancy (because they are), but this dark, milk, and white chocolate truffles recipe can be made at home in a snap! Quicker and more affordable than a chocolate shop, whoever is lucky enough to get these rich indulgent treats as a gift will be begging for more.
Prep Time30 minutes
Chilling Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: French
Servings: 75 truffles
Calories: 90kcal
Author: Liz Marek

Ingredients

Dark Chocolate Truffles (25)

  • 8 ounces dark chocolate (64-72%) (1 ⅓ cups) chopped if using a bar
  • 4 ounces heavy whipping cream (½ cup)
  • 0.5 ounce corn syrup (1 Tbsp) or glucose
  • 1 ounce unsalted butter (2 Tbsp)

Milk Chocolate Truffles (25)

  • 8 ounces milk chocolate (1 ⅓ cups) chopped if using a bar
  • 3 ounces heavy whipping cream (⅓ cup)
  • 0.5 ounce unsalted butter (1 Tbsp)

White Chocolate Truffles (25)

  • 8 ounces white chocolate (1 ⅓ cups) chopped if using a bar
  • 3 ounces heavy whipping cream (⅓ cup)
  • 0.5 ounce unsalted butter (1 Tbsp)

Optional Toppings

  • ½ cup sprinkles
  • ¼ cup cocoa powder
  • ½ cup freeze-dried strawberries crushed
  • ½ cup cocoa nibs
  • ½ cup pistachios crushed
  • ¼ cup shredded coconut
Makes: 1inch round
US Customary - Metric

Instructions

  • Note: Each recipe makes 25 chocolate truffles at 0.5 oz or 1 Tablespoon in size. You will have the best results by weighing your ingredients with a food scale.

Making Dark Chocolate Truffles

  • Measure the heavy cream and corn syrup in a microwave-safe bowl, then mix briefly and microwave in 20-second sessions until the cream is steaming. Mix between sessions so that it heats evenly. 
  • Pour the hot cream over the heatproof bowl of measured chocolate, making sure that the chocolate is evenly distributed under the cream.
  • Let the chocolate mixture sit for 5 minutes to let the chocolate melt. 
  • Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. 
  • Add in the butter and continue to stir until the butter is fully incorporated and the ganache smooth.
  • Cover the ganache with plastic wrap making contact with the surface (to prevent a dry skin on top) and let it rest until the ganache has cooled completely and becomes firm, this could take 1-2 hours. With dark ganache, you can chill it in the refrigerator, but it will be more difficult to scoop if it is cold. 
  • Once the ganache has set, prepare a baking sheet tray with parchment paper.
  • Using a cookie scoop, melon baller, or spoon, measure a scoop of ganache to your desired size. I chose to make truffles that are 0.5 oz and about 1-1.5" across and this made about 25 truffles. The ganache will warm up quickly in your hands, so handle the chocolate as little as possible. 
  • Place the ganache scoops on the sheet tray and refrigerate them for 10 minutes. 
  • While the ganache is resting, set up your desired ingredients for the coating of the truffles. 
  • Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice. Do one topping at a time so that you do not cross-contaminate the toppings into other bowls. Pro-tip: Wear gloves or make sure your hands are clean and cold. 
  • Place the truffle back on the sheet pan and let set up for about another 10 minutes before serving and storing.  

Making Milk Chocolate Truffles

  • Heat the cream in the microwave or in a saucepan over the stove until the cream is steaming. 
  • Pour the hot cream over the milk chocolate, making sure that the chocolate is evenly distributed under the cream. 
  • Let it sit for 5 minutes to melt the chocolate. 
  • Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. 
  • Add in the butter and continue to whisk until the ganache is fully incorporated and smooth.
  • Cover the ganache with plastic wrap making contact with the surface of the ganache and set aside for 1-2 hours until the ganache is cooled and firm. You can chill milk ganache in the refrigerator. It is a softer ganache so if it is slightly cool before rolling, it will be less likely to melt in your hands.
  • Once the ganache has set, prepare a baking sheet with parchment paper to set the scoops of ganache on. 
  • Scoop the ganache into equal-sized balls. This recipe will make about 25, 0.5-ounce (1 Tablespoon) truffles. 
  • Place the ganache scoops on the sheet tray and let them sit for 15 minutes in the fridge to set up. 
  • Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice. 
  • Place the truffle back on the sheet pan and let set up for about another 15 minutes before serving and storing.

Making White Chocolate Truffles

  • Heat the cream in the microwave or in a saucepan over the stove until the cream is steaming. 
  • Pour the hot cream over the white chocolate, making sure that the chocolate is evenly distributed under the cream. 
  • Let it sit for 5 minutes to melt the chocolate. 
  • Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. 
  • Add in the butter and continue to whisk until the ganache is fully incorporated and smooth.
  • Cover the ganache with plastic wrap making contact with the surface of the ganache (to prevent a dry skin on top) and let rest until it has cooled completely and become firm, this could take up to 1-2 hours.
  • Once the ganache has set, prepare a baking sheet with parchment paper to set the scoops of ganache on. 
  • Scoop the ganache into equal-sized balls. This recipe will make about 25, 0.5-ounce (1 Tablespoon) truffles. 
  • Place the ganache scoops on the sheet tray and let them sit for 20 minutes in the fridge to set up. 
  • Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice.
  • Place the truffle back on the sheet pan and let set up for about another 20 minutes.

Notes

  1. If you don't have a microwave, you can melt the chocolate and cream over a double boiler, or heat the cream in a small saucepan over medium heat until it's steaming and then pour it over the chocolate.
  2. Roll in one topping at a time so that you do not cross-contaminate the toppings into other bowls.
  3. High-quality chocolate will result in much better-tasting results and will be much easier to work with than cheaper imitation chocolate. Some of the brands I like are Lindt, Cacao Barry, and Ghirardelli. 
  4. You can make these vegan by using dairy-free chocolate and heavy coconut milk. 
  5. Flavor your truffles by steeping tea or herbs in the cream, adding extracts, or mixing in liquors. 
  6. If your truffles aren't set up, chances are you haven't given the ganache enough time to solidify. Place the ganache in the fridge for a while. If it still remains loose when it is cold then the measurements were probably off. If it is too loose, warm it slightly and add more melted chocolate to it, if it is too hard, warm it up and add more cream.

Nutrition

Serving: 1truffle | Calories: 90kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 6mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 19mg | Calcium: 13mg | Iron: 1mg

Candy

Foolproof Chocolate Covered Strawberries

Making chocolate covered strawberries couldn't be easier! Melt your chocolate, dip, decorate! Follow my foolproof method for getting your chocolate to stick, how to store your strawberries so they last the longest and more! The perfect DIY recipe for Valentines day.

In this recipe, we will go over how to temper chocolate in a microwave. Tempering chocolate just means we will melt the chocolate to a specific temperature so that the chocolate is shiny and has a delicious SNAP when you bite into it! If you don't temper your chocolate, you may have problems with your chocolate setting up (getting hard) or cooling with white streaks on the surface. Don't worry, it's way easier than you might expect!

Once you master tempering then you can make all kinds of chocolate goodies like heart hot chocolate bombs, homemade chocolate caramel candies, or a viral breakable chocolate heart.

 

Table of contents

Ingredients

chocolate covered strawberry ingredients

Fresh strawberries, delicious chocolate, and 20 minutes are all you really need to make chocolate-covered strawberries. Having a thermometer is also really helpful but not 100% necessary. Before you dive in, be sure to read through this blog post or watch the video for tons of tips and tricks for success.

Chocolate - You need to use the best quality chocolate (real chocolate) you can get your hands on. Cheap/bad quality chocolate that contains palm tree oil or other additives in place of cocoa butter will result in bad tasting final product. Avoid products that say "coating chocolate", "chocolate wafers", or "candy melts". Check the ingredients list. If you see cocoa butter listed, you're good to go. I really like using Ghirardelli semi-sweet chocolate chips which you can get in the baking aisle of most grocery stores for under $5.

Strawberries - Look for strawberries that are firm, shiny and don't have any soft spots. We will be washing our strawberries before we dip them which will kill any lingering mold spores and keep your strawberries from going bad. Make sure you dry the strawberries well and allow them to come to room temperature before dipping. Cold strawberries will make your chocolate set too quickly.

strawberries rinsed in water in white colander

How to Make Chocolate-Covered Strawberries Step-by-Step

  1. Wash and dry your strawberries and bring them to room temperature so they are not cold when you start dipping.
  2. Place your chocolate into a microwave save bowl.
  3. Heat your chocolate for 1 minute and then stir.
  4. Continue heating the chocolate in 15 second increments, mixing in between until your chocolate is about 75% melted.partially melted chocolate in a glass bowl
  5. Continue stirring without heating for few more minutes to allow the chocolate to melt all the way. The chocolate should not get above 86º-90ºF depending on the chocolate you are using. White (86ºF) Milk (88ºF) Semi-sweet and Dark (90ºF). I like to use a thermometer for this.bowl of melted chocolate
  6. Transfer the chocolate to a tall skinny container like a small canning jar or a cup.
  7. (Optional) Place two toothpicks into the top of the strawberry so you have something to hold onto while dipping. Sometimes just holding onto the stem will work but it's not as stable as using toothpicks.
  8. Dip the strawberry into the chocolate all the way to the stem.dipping a strawberry in melted chocolate
  9. Lift the strawberry out of the chocolate while gently shaking off the excess chocolate.
  10. Gently scrape off the excess chocolate from the bottom of the strawberry.dipping a strawberry in chocolate
  11. If you're adding sprinkles or other toppings, now is the time to put them on top of the chocolate before it sets up.dipping chocolate covered strawberry in spinkles
  12. Place the chocolate covered strawberry onto a sheet of parchment paper for a few seconds then lift and transfer to another spot to prevent too much chocolate from pooling around the bottom of the strawberry.strawberry covered in chocolate on parchment paper shot from above
  13. Place the strawberries onto parchment or a silicone mat to allow the chocolate set up.
  14. If you want to do a chocolate drizzle, dip all your strawberries first, let them set, then do the drizzle. The easiest way to do a chocolate drizzle is to put some of your melted chocolate into a piping bag with a small opening cut or use a ziplock bag with the corner cut off. drizzling chocolate over a chocolate covered strawberry

If your chocolate starts getting too cold, re-heat in 5-second increments and stir to prevent over-heating. 

chocolate covered strawberries on a white plate

Packaging the Strawberries

Most professionals place their chocolate-dipped strawberries into cupcake liners and then into a nice box for a special occasion. You can add pretty shredded paper or waxed paper underneath or just leave them as-is. Do not wrap your strawberries in plastic wrap because they will get soggy and discolored quickly.

Chocolate-covered strawberries in cupcake liners

FAQ

How to make strawberries last longer?

Strawberries tend to go bad in the fridge fairly quickly. It can be so frustrating to see that pint of strawberries you got two days ago suddenly growing mold! Don't worry, you can avoid your strawberries going bad pre-maturely by washing them in a diluted vinegar wash. This vinegar wash kills bacteria and mold spores and makes your strawberries last up to a week longer!

How do I store my chocolate-covered strawberries?

Store the chocolate-covered strawberries in the fridge on a cooling rack with paper towels underneath. Lightly cover with plastic wrap to prevent the strawberries from drying out but do not store them in an airtight container or they will mold. Strawberries need air!

How long do chocolate-covered strawberries last?

Chocolate-covered strawberries will last up to 48 hours in the fridge, but taste the best when they are fresh! They are so quick and easy to make, it's best to wash your berries the night before, let them dry in the fridge, and then dip them the day you plan on eating them. They can last up to 12 hours at room temperature.

Should you keep the leaves on your strawberries?


Some people remove the stems when dipping their strawberries but experts say to leave them on. Why? Because when you remove the stem, you are basically opening a big hole in your strawberry. That hold will leak juice, discolor your chocolate, and overall reduce the life of your chocolate-covered strawberries.

Can I add coconut oil to my chocolate to thin it out?

Adding coconut oil will only work if you're using candy melts because they are not technically considered "real" chocolate. Real chocolate has cocoa butter in it, and requires tempering, while candy melts are made using wax or palm kernel oil. Adding oils to melted candy melts will also work great for dipping your strawberries, but it won't work for real chocolate.

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Recipe

chocolate covered strawberries
Print Recipe
4.91 from 11 votes

Chocolate Covered Strawberries Recipe

How to make beautiful and delicious chocolate-covered strawberries using milk, dark and white chocolate. Get tips on how to melt chocolate flawlessly, color chocolate, and make your chocolate-covered strawberries last as long as possible.
Prep Time15 minutes
Cooling10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 24 Strawberries
Calories: 83kcal
Author: Liz Marek

Equipment

  • Thermometer
  • Spatula
  • Bowl for melting, glass or silicone

Ingredients

  • 24 medium strawberries 16 ounces
  • 30 ounces chocolate white, milk, semi-sweet or dark
  • 32 ounces cool water
  • 8 ounces white vinegar
US Customary - Metric

Instructions

Preparing the strawberries

  • Combine the water and the vinegar together in a large bowl
  • Add the strawberries and let them soak for 10 minutes
  • Make sure your strawberries are fresh and discard and strawberries with blemishes or bruises. This will cause your strawberries to start weeping after a day.
  • Rinse the strawberries in fresh water, dry them thoroughly, and then transfer them to a cooling rack with paper towels.
  • Lightly cover strawberries in plastic wrap and place them into the fridge if you aren't going to use them right away. Make sure your strawberries are at room temperature before dipping.

Melting the chocolate

  • The process for melting is the same for all the chocolate. Milk chocolate should not be heated higher than 86ºF (30ºC), milk chocolate no higher than 88ºF (31ºC), and semi-sweet and dark no higher than 90ºF (32ºC). I suggest melting and dipping one type of chocolate at a time.
  • Place the chopped chocolate into a microwave-safe bowl.
  • Heat the chocolate on full power in the microwave for 60 seconds and then stir to distribute the heat evenly throughout the chocolate.
  • Continue heating the chocolate in 10-15 second increments until the chocolate is about 90% melted and still below the maximum temperature for the type of chocolate you are using.
  • Continue to stir the chocolate until it's fully melted. If your chocolate begins to cool down 5 degrees and you still have un-melted pieces, you can continue heating in 5 second increments until they are melted but be very careful not to go over your max temp. If you do go over you can still temper your chocolate using the seeding method (see the link in my blog post)

Dipping the strawberries

  • Grasp the strawberry with the green leaves and dip it into the chocolate. You can also insert two toothpicks into either side of the stem to help stabilize large berries and make them easier to dip. Gather the leaves around the toothpicks to keep them from getting into the chocolate.
  • Place the berry onto a baking sheet lined with parchment or wax paper and then after 5 seconds pick it up and move it over a few inches to remove even more of the chocolate. This prevents too much chocolate from pooling around the berry and making a huge flat spot.
  • If adding toppings like sprinkles or chopped nuts, add them now before the chocolate sets up.
  • If adding a drizzle of melted chocolate, wait until the chocolate sets up on all your dipped strawberries first. Place the melted chocolate into a small piping bag with the tip cut off or a ziplock bag with the tip cut off. Hold the chocolate covered strawberry with one hand while drizzling the chocolate over the strawberry with the other.
  • Store your berries in the fridge lightly covered in plastic wrap for up to 48 hours but they are best and freshest the day they are made. If you are eating them the same day you make them, no need to refrigerate them.

Video

Notes

Tips for success
  1. Wash strawberries in the vinegar/water solution to prolong the life of the strawberries
  2. Dry your strawberries thoroughly to prevent them from going bad
  3. Temper your chocolate either in the microwave (small amounts) or by using a double boiler (large amounts) so that your chocolate sets firmly, is shiny, and tastes delicious
  4. Dip your strawberries all the way to the stem to prevent leaking
  5. Use toothpicks in the stem while dipping the strawberries for extra support
  6. Eat your strawberries within 24 hours for the best results!

Nutrition

Serving: 5strawberries | Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 72mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

Course Preview

Astronaut Gelatin Flower Cake Tutorial

Skill level: Intermediate

I got a chance to make a space-themed floral cake for one of my best friend's for her daughter's birthday. I love trying to mix together seemingly-unrelated themes and this was a real treat.

In this tutorial, you will learn how to pick, flatten and attach edible flowers to a cake, how to coat the flowers in a translucent gelatin that creates this beautiful effect similar to 3D jelly cakes and topped the cake with a hand-sculpted Astronaut.

56:34 Minutes of Instruction

What You Will Learn

  • How to create an artistic space/floral themed cake
  • Learn how to treat, arrange and add edible flowers to a cake
  • How to create the translucent jelly cake for a double-barrel cake tier
  • Learn how to sculpt an astronaut cake topper

cake decorated with gelatin flowers and astronaut cake topper

Tutorial Chapters

  1. Stacking And Covering The Cake 0:45
  2. Pressing The Flowers 4:43
  3. Making The Chocolate Shells 12:53
  4. Adding The Flowers 14:27
  5. Adding The Acetate 21:44
  6. Making The Gelatin 28:25
  7. Adding The Gelatin 30:03
  8. Making The Head And Body 34:27
  9. Decorating The Astronaut 36:52
  10. Finalizing The Cake 52:44

Paid Video

Astronaut Gelatin Flower Cake

Skill level: Intermediate

I got a chance to make a space-themed floral cake for one of my best friend's for her daughter's birthday. I love trying to mix together seemingly-unrelated themes and this was a real treat.

In this tutorial, you will learn how to pick, flatten and attach edible flowers to a cake, how to coat the flowers in a translucent gelatin that creates this beautiful effect similar to 3D jelly cakes and topped the cake with a hand-sculpted Astronaut.

56:34 Minutes of Instruction

What You Will Learn

  • How to create an artistic space/floral themed cake
  • Learn how to treat, arrange and add edible flowers to a cake
  • How to create the translucent jelly cake for a double-barrel cake tier
  • Learn how to sculpt an astronaut cake topper

Tutorial Chapters

  1. Stacking And Covering The Cake 0:45
  2. Pressing The Flowers 4:43
  3. Making The Chocolate Shells 12:53
  4. Adding The Flowers 14:27
  5. Adding The Acetate 21:44
  6. Making The Gelatin 28:25
  7. Adding The Gelatin 30:03
  8. Making The Head And Body 34:27
  9. Decorating The Astronaut 36:52
  10. Finalizing The Cake 52:44

Course Preview

Squishmallow Cake Tutorial

Skill level: Intermediate

Learn how to make a super-cute fluffy-looking Squishmallow cake that will fool party guests into thinking they can get cozy with it!

In this tutorial, you will learn how to create the shape of the Squishmallow, how to make the eyes, ears and face, how to get the edible fuzzy texture, and how to add wrinkles and folds to make it look just like the real thing.

43:28 Minutes of Instruction

What You Will Learn

  • How to create a realistic Squishmallow Cake
  • Learn how to create an edible fuzzy texture
  • How to create realistic fabric folds and wrinkles

Tutorial Chapters

Cake sculpted to look like a squishmallow

  1. Stacking The Cakes 0:39
  2. Carving The Cakes 3:44
  3. Crumb Coating The Cakes 7:06
  4. Covering The Cakes In Modeling Chocolate 11:10
  5. Adding The Creases 16:21
  6. Adding The Ears And Details 19:56
  7. Tempering The Cocoa Butter 27:27
  8. Cutting Out The Face Template 29:31
  9. Airbrushing The Squishmallow 31:04
  10. Painting The Face And Stripes 36:39
  11. Painting The Eyes And Details 39:40

Paid Video

Squishmallow Cake

Skill level: Intermediate

Learn how to make a super-cute fluffy-looking Squishmallow cake that will fool party guests into thinking they can get cozy with it!

In this tutorial, you will learn how to create the shape of the Squishmallow, how to make the eyes, ears and face, how to get the edible fuzzy texture, and how to add wrinkles and folds to make it look just like the real thing.

43:28 Minutes of Instruction

What You Will Learn

  • How to create a realistic Squishmallow Cake
  • Learn how to create an edible fuzzy texture
  • How to create realistic fabric folds and wrinkles

Tutorial Chapters

  1. Stacking The Cakes 0:39
  2. Carving The Cakes 3:44
  3. Crumb Coating The Cakes 7:06
  4. Covering The Cakes In Modeling Chocolate 11:10
  5. Adding The Creases 16:21
  6. Adding The Ears And Details 19:56
  7. Tempering The Cocoa Butter 27:27
  8. Cutting Out The Face Template 29:31
  9. Airbrushing The Squishmallow 31:04
  10. Painting The Face And Stripes 36:39
  11. Painting The Eyes And Details 39:40

Culinary Techniques

Chocolate Cake Goop (Pan Release)

This chocolate cake goop pan release is super simple to make and works every time. Store it for months in your pantry to use on any chocolate desserts. This recipe adds cocoa powder to my vanilla cake goop to avoid streaks on your chocolate cakes. So much easier and more consistent than butter and flour!chocolate cake goop in a jar with a silicone brush

Chocolate cake goop is great for complex bundt cakes, traditional chocolate cakes, loaf pans, and more. Seriously, I wish someone had told me about this amazing stuff before. It's stupidly easy and takes only a minute to make and you know what? Your cakes will turn out every single time.

Chocolate Cake Goop Ingredientsbowls of ingredients for chocolate cake goop on a table

Vegetable shortening is my preference because it's cheap, easy to find, and never fails. You can also use margarine if you'd like, just be sure that it's shelf stable if you want to keep it in the pantry.

Vegetable Oil is what I use for all of my cakes so I have it on hand. You can use any type of oil that you'd like.

All purpose flour is my preference for cake goop, but any type of flour will work. You can even make your cake goop gluten-free by replacing the flour with gluten-free flour like bobs red mill 1:1 baking flour. 

Making Chocolate Cake Goop

  1. Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.oil pouring from a container into a bowl of pan release ingredients
  2. Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake. Be careful to not get cake crumbs in the cake goop or it could make it go bad sooner. I like to store my cake goop in this cute little jar with a silicone brush!chocolate cake goop in a jar with a silicone brush
  3. Brush your chocolate cake pans with a pastry brush, evenly coating them with the cake goop. Don't forget to coat the sides, corners, and center dowels if you're using a bundt pan. hand brushing chocolate cake goop into a bundt cake pan
  4. Pour the cake batter in and bake as normal. three pans filled with chocolate cake batter
  5. Let your cake rest in the pan for about 10 minutes, then flip it out onto a cooling rack. Perfect release!hands flipping a cake out of the pan

Tips for Success

  1. Use a pastry brush and do a nice even coat of cake goop, but don't use too much! Early on I got a little crazy with the layers and put a LOT on there. This can actually backfire and cause your cake to stick, not fun!
  2. Cake goop works best for pans 9" and smaller. I like to use cake goop and add an extra parchment layer for cakes that are larger than 10". hands holding a cake with a parchment circle on the bottom
  3. Cakes with higher amounts of sugar like strawberry cake, cinnamon cake, and roll cakes are more likely to stick. Using parchment in addition to cake goop here is a good idea.

More Chocolate Recipes

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Easy Chocolate Cake

Vanilla Cake Goop

Chocolate Lava Cake

Recipe

chocolate cake goop in a jar with a silicone brush
Print Recipe
4.67 from 3 votes

Chocolate Cake Goop Recipe

No parchment. No flour and shortening messes. No using a knife to cut around the edges. No more buying pan release spray! All you need is cake goop for perfect chocolate cakes that release every time.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 3 cups
Calories: 718kcal
Author: Liz Marek

Equipment

  • 1 container with a lid for storage
  • 1 Whisk or hand mixer

Ingredients

  • 7 ounces vegetable shortening  or margarine
  • 7.5 ounces vegetable oil  or other oil you liked
  • 2 ounces all purpose flour
  • 3 ounces cocoa powder

Instructions

  • Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.
  • Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake. Be careful to not get cake crumbs in the cake goop or it could make it go bad sooner.
  • Brush your chocolate cake pans with a pastry brush, evenly coating them with the cake goop. Don't forget to coat the sides, corners, and center dowels if you're using a bundt pan.
  • Pour the cake batter in and bake as instructed.
  • Let your cake rest in the pan for about 10 minutes, then flip it out onto a cooling rack.

Notes

  1. You can make your cake goop gluten-free by replacing the flour with gluten-free flour like bobs red mill 1:1 baking flour. 
  2. I like to store my cake goop in this cute little jar with a silicone brush!
  3. Use a pastry brush and do a nice even coat of cake goop, but don't use too much! Early on I got a little crazy with the layers and put a LOT on there. This can actually backfire and cause your cake to stick, not fun!
  4. Cake goop works best for pans 9" and smaller. I like to use cake goop and add an extra parchment layer for cakes that are larger than 10".

Nutrition

Serving: 1cup | Calories: 718kcal | Carbohydrates: 31g | Protein: 8g | Fat: 70g | Saturated Fat: 19g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 29g | Trans Fat: 9g | Sodium: 9mg | Potassium: 451mg | Fiber: 11g | Sugar: 1g | Calcium: 40mg | Iron: 5mg

Filling

Cherries Jubilee

This cherries jubilee recipe is an old-fashioned, boozy dessert topping made with sautéed fresh ripe cherries, sugar, and spirits. Ladle this easy cherry sauce over some creamy vanilla ice cream, serve with angel food cake, or spread it over a cheesecake. This is the perfect dessert to make for dinner guests or any celebration!Tall glass filled with ice cream and cherries jubilee

When I first heard of cherries jubilee, I was a little nervous that I wouldn't like it. I mean boozy cherries can sometimes just taste like medicine, but it was a surprisingly delicious dessert! Cherries with a hint of rum flavor in the sweet cherry syrup. Sweet and tart, hot and cold, a bright, fun, and easy dessert! It's now a family tradition to flambé a dessert on New Year's Eve.

If you love jubilee and want a thicker, pie-ready version that holds up under a top crust or on top of a cheesecake, my homemade cherry pie filling recipe is the cousin of jubilee built for spooning into pies, hand pies, and cake fillings.

Cherry Jubilee Ingredientsbowls of ingredients for cherries jubilee on a table

Cherries - If you are able to find fresh cherries in season, late spring around here, then those are a great choice for this dessert. Traditionally the original recipe is made with sour cherries, but those can be harder to find fresh. I opted for frozen cherries because they are easy to find when cherries aren't in season. Frozen cherries are picked and flash-frozen to preserve the fresh seasonal flavor. Sour Cherries, sweet cherries, and bing cherries will all work for this recipe. It would be fun to use many varieties together!

Kirsch and Rum - The alcohol in this recipe is necessary if you want to flambé it. That is the only way to achieve the delightful ending with the beautiful flames in the sauté pan. The kirsch is a cherry liqueur made from distilling morello cherries, originating in Germany. Rum is a liquor made from distilling sugarcane molasses. Both highlight the cherry and caramel sugar flavors in this dessert.

Lemon juice - The acid of the lemon brightens the flavor of the cherry and brightens the color, keeping it a vibrant red. It balances the sweet sauce of sugar and sweet alcohol. Orange juice or another citrus could be used in place of lemon juice.

How to Make Cherries Jubilee

  1. If you're using fresh cherries, remove the pits with a cherry pitter.
    using a cherry pitter to remove the pit from cherries
  2. Add the cherries, brown sugar, and lemon juice to a large pan and begin cooking over medium heat. Stir occasionally while the cherries start to release their juices and the sugar begins to dissolve.
    hand pouring a bowl of lemon juice into a pot with cherries
  3. Once the cherries have created a syrup, add the kirsch and rum to the pan.
    hand pouring a bowl of rum into a pot with cherries
  4. Ignite the cherries with a long lighter or long fireplace match, to keep your hand further from the flame.
    long lighter flambéing cherries in a pan
  5. Gently shake the pan while the flame burns, exposing more of the alcohol to the flame. Keep the cherries moving gently (don't splash them out), until the flame extinguishes itself.
    pan of cherries jubilee on a stove
  6. Stir together and immediately spoon the cherries and syrup over a scoop of vanilla ice cream and serve.
    spoon adding cherries jubilee to a scoop of ice cream
  7. It's best served immediately after making, but leftover cherry jubilee can be refrigerated in an airtight container for 3 to 4 days.

Tips for Flambéing

The flames ignite quickly and can get pretty high. Please prepare your space and clear any flammable things around the cooktop before igniting the cherries. After the large flame dies down, there will be a smaller flame closer to the surface that will continue to burn for a few more seconds. Shake or stir the pan to expose more of the alcohol to the flame.

The longer the flame burns the more of the raw alcohol flavor will cook off and the sugars will caramelize and the entertainment will last a little longer! The flame will eventually extinguish when there is no more alcohol to burn. First and foremost please plan ahead and take safety precautions when working with fire. Nothing ruins a party like a burn on your hand or a kitchen fire.cherries jubilee in a large saucepan resting on a table

FAQ

Where did cherries jubilee originate?

This dessert was created by French chef Auguste Escoffier for Queen Victoria, for her Diamond Jubilee in the late 1800s. It is definitely a dessert for a party! This dessert even has its own day, National Cherries Jubilee Day is September 24th. I guess that's a great day to make it too!

What is cherry jubilee made of?

Cherries jubilee is traditionally made with cherries, sugar, sometimes lemon juice, rum, and Kirsch, which is a type of cherry brandy. It's often served on top of ice cream as a fun party dessert.

Can you make other types of jubilee?

You could use any fruit to flambé, this dessert reminds me of bananas foster and crepe Suzette, which entails sautéing fruit with alcohol and then lighting it with a flame and letting the alcohol cook off. They are a lot of fun to make for a crowd. Often restaurants will serve a flambé dessert table side so the guest can experience the cooking process and eat it while it's still hot over cold ice cream.

Can I leave the alcohol out?

Yes, I know that when serving this dessert to children the addition of alcohol is questionable. When the cherries are flambéd it does cook off most of the alcohol but technically, not all of it. You can leave the alcohol out and substitute ¼ cup of water and ¼ cup of orange juice, apple juice, or cherry juice if you can find it. Add 1 teaspoon of vanilla, and just let the cherries cook in the syrup until softened, the sugar dissolves and the syrup reduces a little.

Homemade Crepe Suzette

Cherry Cake Filling

Cherry Cheesecake

Chocolate Mousse Recipe

Recipe

Tall glass filled with ice cream and cherries jubilee
Print Recipe
5 from 1 vote

Cherries Jubilee

Cherries jubilee is the easiest classic dessert you'll ever make and is one of my favorites around the holidays. This simple dessert comes together in just 15 minutes and is a great way to add a little something extra to your celebration dessert line up!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 192kcal
Author: Liz Marek

Equipment

  • 1 Large saucepan
  • 1 long lighter or match

Ingredients

  • 1 lb cherries fresh or frozen and pitted
  • ½ cup brown sugar
  • 2 Tablespoons lemon juice or orange juice
  • ¼ cup kirsch cherry liquor
  • ¼ cup dark rum
  • vanilla ice cream for serving
US Customary - Metric

Instructions

  • If you're using fresh cherries, remove the pits with a cherry pitter.
  • Add the cherries, brown sugar, and lemon juice to a large pan and begin cooking over medium heat. Stir occasionally while the cherries start to release their juices and the sugar begins to dissolve.
  • Once the cherries have created a syrup, add the kirsch and rum to the pan.
  • Ignite the cherries with a long lighter or long fireplace match, to keep your hand further from the flame.
  • Gently shake the pan while the flame burns, exposing more of the alcohol to the flame. Keep the cherries moving gently (don't splash them out), until the flame extinguishes itself.
  • Stir together and immediately spoon the cherries and syrup over a scoop of vanilla ice cream and serve.
  • It's best served immediately after making, but leftover cherry jubilee can be refrigerated in an airtight container for 3 to 4 days.

Notes

  1. You can leave the alcohol out and substitute ¼ cup water and ¼ cup of orange juice, apple juice, or cherry juice if you can find it. Add 1 teaspoon of vanilla, and just let the cherries cook in the syrup until softened, the sugar dissolves and the syrup reduces a little.
  2. Please prepare your space and clear any flammable things around the cooktop before igniting the cherries. After the large flame dies down, there will be a smaller flame closer to the surface that will continue to burn for a few more seconds. Shake or stir the pan to expose more of the alcohol to the flame.
  3. The longer the flame burns the more of the raw alcohol flavor will cook off and the sugars will caramelize and the entertainment will last a little longer! The flame will eventually extinguish when there is no more alcohol to burn. First and foremost please plan ahead and take safety precautions when working with fire. Nothing ruins a party like a burn on your hand or a kitchen fire.
  4. Fresh or frozen cherries will work for this. Frozen cherries are picked at the peak of ripeness and flash-frozen to preserve the fresh seasonal flavor. Sour Cherries, sweet cherries, and bing cherries will all work for this recipe. 

Nutrition

Serving: 2ounces | Calories: 192kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 30mg | Potassium: 214mg | Fiber: 1g | Sugar: 28g | Vitamin A: 175IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 0.3mg

Cheesecake

Cherry Cheesecake Recipe

This cherry cheesecake recipe has added richness with heavy cream and sour cream, perfectly highlighting the flavor and texture of cream cheese. The crunchy graham cracker crust is the best supporting actor with the ruby red cherries shining on top, truly a trifecta of a perfect dessert for all special occasions!slice of cherry cheesecake on a black plate

A cheesecake without a full water bath? Yes! A boiling hot water bath can be very intimidating, so I use a technique that avoids moving a pan of hot water in and out of the oven, and also avoids the possibility of water seeping into the cheesecake through the springform pan. A water bath on the lower rack keeps the oven humid and allows the cheesecake to bake slowly and evenly, avoiding cracking and too much browning. Baking it low and slow is the secret to the creamiest cheesecake. I don't mind a little browning on the top, but if you want to do a full water bath check out my classic cheesecake recipe.

Table of contents

Cherry Cheesecake Ingredientsingredients for cherry cheesecake in bowls on a counter

Cream cheese is the main ingredient in cheesecake, giving it the signature creamy tangy flavor. It's best to use full-fat cream cheese to achieve the ideal texture, but reduced-fat or fat-free cream cheese will work too. 

Graham crackers balance the flavor of cheesecake perfectly. This crust bakes up quickly and easily with butter and a little extra sugar to make a crust that stays crunchy topped with the moist cheesecake.

The tart and sweet flavor of cherries is a classic pairing for cream cheese. If in season fresh cherries give amazing flavor, however, frozen cherries get the job done as well! They are harvested at the peak of their season and flash-frozen to keep their flavor. Summer fruit in the middle of winter is a welcomed guest in my house! 

A 9" springform pan is also essential. The purpose of a springform pan is being able to remove the sides of the pan so the soft cake can be easily removed for plating and serving. It would be really difficult to remove a cheesecake from a regular cake pan without ruining it. 

How to Make a Cherry Cheesecake

This cheesecake takes at least 6 hours to chill after baking, so I like to make it a day ahead of when I'm going to serve it. The cherry filling can be made ahead of time as well, but making and serving it fresh is always best. A cheesecake with cherry topping on a black plate

Making the Graham Cracker Crust

  1. Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
  2. Grind the graham crackers in a food processor or roll them in a large Ziploc bag with a rolling pin until they're finely crushed.
  3. Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together. melted butter pouring into a bowl of graham cracker crust ingredients
  4. Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.hands laying a round of parchment onto the bottom of a springform pan
  5. Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.hand pressing a measuring cup onto the edges of a graham cracker crust
  6. Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time. hands placing a springform pan into an oven
  7. Place the 9" cheesecake pan into a 10" cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect. hands holding a baked and cooled springform pan with a crust at the bottom

Making the Cheesecake Filling

  1. Lower the oven to 335ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.A rectangular cake pan full of water on the bottom rack of an oven
  2. Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.softened cream cheese in a glass stand mixer bowl
  3. Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.hand pouring a bowl of sugar into a stand mixer bowl
  4. Add in the room temperature sour cream and heavy cream while mixing on low.spatula adding a bowl of sour cream into a stand mixer bowl
  5. Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next. hand adding a bowl of eggs into a stand mixer bowl
  6. Next, add the salt and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.hand adding a bowl of salt into a stand mixer bowl
  7. Pour the cream cheese mixture into your cooled graham cracker crust.pink spatula smoothing cheesecake batter into a springform pan

Baking the Cheesecake

  1. Bake the cheesecake at 335ºF for about 60 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 150°F. It will continue to firm up as it sits and cools down.hands placing an unbaked cheesecake into an oven
  2. Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
  3. Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn't condensate and drip moisture onto the top of the cheesecake.
  4. Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.

Making the Cherry Topping

  1. Combine together the cherries, water, salt, and sugar in a large saucepan and bring it to a simmer over medium-high heat, stirring occasionally. Ingredients for cherry filling in a large saucepan
  2. Combine together the ClearJel (or cornstarch), lemon juice, 2 ounces of water, and lemon zest in a separate cup to make a slurry.hand adding a bowl of cornstarch to a measuring cup
  3. Add the ClearJel mixture to the simmering cherries and cook for 1 minute while stirring constantly until thickened.hand adding a measuring cup of cornstarch slurry to cherry filling
  4. Let the cherry filling cool before placing it on top of your cheesecake in an even layer.black spoon drizzling cherry filling on top of a cheesecake

FAQ

How long does cheesecake need to set before eating? 

It needs to completely cool before eating, so 6 hours or even better, overnight. Cheesecake can't be rushed for the best results. 

Do I need a water bath to make cheesecake?

You don't need a fully submerged water bath for a cheesecake, but you do need some humidity. With the added insulation of an extra cake pan, a low oven temperature, and a pan of water in the bottom of the oven, this slows down the baking process enough to give the cheesecake a creamy texture and a beautiful top. 

Why did my cheesecake crack? 

Most often the cheesecake cracks because of a drastic change in temperature, causing the top layer to dry out and crack. Leaving the cheesecake in the oven while it cools slows down the cooling process enough to avoid drying and cracking.

How do I know when my cheesecake is done? 

Technically, when the cheesecake reaches an internal temperature of 150˚F, it is done baking. However, poking the center of your cheesecake with a probe thermometer could encourage a crack. The top and center of the cheesecake should still have a slight jiggle to it, which will firm as it cools slowly while sitting in the warm oven. It will continue to firm as it chills in the refrigerator as well. 

Can I use a jar of cherry pie filling instead of making my own?

Of course, a can of cherry pie filling is a great way to save time, but this homemade cherry pie filling comes together so quickly that it's really worth the effort.

Why did my cheesecake crack?

cracked cheesecake
  1. Too much air incorporated into the batter - You want to avoid getting air into the batter. Always mix at the lowest speed and stop mixing as soon as the eggs are combined.
  2. Oven too hot - Make sure your oven is not too hot and your cheesecake is as far away from the top element as possible. Hot temperatures cause the cheesecake to inflate too much and then shrink when removed from the oven, causing large cracks.
  3. Drastic temperature change - Your cheesecake will puff up a tiny bit while baking and that is normal. If you remove it from the oven right after it's finished baking, it could deflate too quickly and then crack. That's why you leave it to cool slowly in the oven with the door cracked.
  4. Over-baking - If you over-bake your cheesecake, the eggs will contract and cause the cheesecake to shrink and crack. The texture will also suffer and be very rubbery instead of creamy.

How do you know when a cheesecake is done baking? 

The cheesecake is done when the edges are set but the center is still jiggly but not watery. That can sound a little confusing I know. You can also use a thermometer to check the temperature. The center should read 150ºF at which point you turn off the oven, crack the door and let the cheesecake cool down slowly. This slow cooling keeps the cheesecake from cracking.

Give the cheesecake a little tap at the 150ºF stage so you can see how much it jiggles. Then you will know what to look for next time without having to use a thermometer.

Classic Cheesecake Recipe

Mini Cheesecake Hearts

Pumpkin Cheesecake Bars

Recipe

slice of cherry cheesecake on a black plate
Print Recipe
4.72 from 35 votes

Cherry Cheesecake Recipe

Take this classic cheesecake to the next level with homemade cherry topping! Rich and creamy, tart and tangy with a buttery graham cracker crust. The perfect combination for the best cherry cheesecake.
Prep Time15 minutes
Cook Time2 hours
Cooling6 hours
Total Time8 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 499kcal
Author: Liz Marek

Equipment

  • 1 Stand mixer with paddle attachment
  • 1 9" springboard pan

Ingredients

For the Cheesecake Crust

  • 6 ounces graham crackers crushed
  • 3 ounces unsalted butter melted
  • 3 ounces granulated sugar

For the Cheesecake Filling

  • 32 ounces cream cheese softened to room temperature
  • 9 ounces granulated sugar
  • 2 ounces sour cream room temperature
  • 2 ounces heavy cream room temperature
  • 4 large eggs warmed to room temperature
  • ½ teaspoon salt
  • 1 Tablespoon vanilla extract

For the Cherry Topping

  • 32 ounces cherries fresh or frozen, and pitted
  • 8 ounces granulated sugar
  • ¼ teaspoon salt
  • 8 ounces water
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon lemon zest
  • 3 Tablespoons ClearJel or 3 Tablespoons Cornstarch
  • 2 ounces cool water for the ClearJel
US Customary - Metric

Instructions

Making the Graham Cracker Crust

  • Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
  • Grind the graham crackers in a food processor or roll them in a large Ziploc bag with a rolling pin until they're finely crushed.
  • Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together. 
  • Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.
  • Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.
  • Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time. 
  • Place the 9" cheesecake pan into a 10" cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect. 

Making the Cheesecake Filling

  • Lower the oven to 335ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.
  • Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.
  • Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.
  • Add in the room temperature sour cream and heavy cream while mixing on low.
  • Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next. 
  • Next, add the salt and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.
  • Pour the cream cheese mixture into your cooled graham cracker crust.

Baking the Cheesecake

  • Bake the cheesecake at 335ºF for about 60 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 150°F. It will continue to firm up as it sits and cools down.
  • Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
  • Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn't condensate and drip moisture onto the top of the cheesecake.
  • Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.

Making the Cherry Topping

  • Combine together the cherries, water, salt, and sugar in a large saucepan and bring it to a simmer over medium-high heat, stirring occasionally. 
  • Combine together the ClearJel (or cornstarch), lemon juice, 2 ounces of water, and lemon zest in a separate cup to make a slurry.
  • Add the ClearJel mixture to the simmering cherries and cook for 1 minute while stirring constantly until thickened.
  • Let the cherry filling cool before placing it on top of your cheesecake in an even layer.

Video

Notes

Room temperature is essential: Cold cream cheese causes lumps. Cold eggs can cause curdling. Allow at least 1 hour on the counter for all dairy ingredients.
Sour cream substitute: Plain full-fat Greek yogurt at a 1:1 ratio works well.
Canned topping shortcut: A high-quality canned cherry pie filling works well. Brighten with fresh lemon juice and zest before serving.
Jiggle test: At 150º F the center 2 inches should still jiggle softly like gelatin. The edges should look set and matte.
Storage:
  • Refrigerator without topping: up to 5 days.
  • Refrigerator with topping: 2 to 3 days.
  • Freezer without topping: up to 2 months; thaw overnight in the fridge.
  • Do not freeze the cherry topping.
Make-ahead: Cheesecake up to 3 days ahead. Cherry topping up to 2 days ahead. Add topping just before serving.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 58g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 379mg | Potassium: 249mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1073IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg

Bundt Cakes

Chocolate Bundt Cake

This easy chocolate bundt cake is super moist and fudgy. Topped with a shiny chocolate glaze, it's a chocolate cake lover's dream come true. My vanilla bundt cake was so popular, I had to make a chocolate version. The best thing about bundt cakes is that there's no fancy decorating required!chocolate glaze pouring from a container onto a chocolate bundt cake

There is no big secret to this moist cake. The combination of butter, brown sugar, and buttermilk all play a role in the perfectly moist texture and the cocoa powder gives this cake its rich chocolate flavor. The smooth and shiny ganache glaze adds a simple mouth-watering final touch. Chocolate lovers will not be able to resist more than one slice of this cake!

Table of contents

Chocolate Bundt Cake Ingredientsbowls of ingredients for chocolate bundt cake on a table

  • Brown sugar and white sugar - The best of both worlds. The added molasses in the brown sugar adds moisture and a richer flavor
  • Buttermilk - Buttermilk is acidic and breaks down the gluten in the flour, making the cake more tender
  • Coffee - Using coffee with chocolate does not make the cake taste like coffee but it increases the chocolate flavor
  • Vegetable oil - Adds moisture to the cake and keeps it from drying out

Tips For Baking From Scratch

Before you begin baking, bring your butter, milk, and eggs to room temperature. Room-temperature ingredients will create an emulsion properly. If any of your ingredients are cold, then the batter will not mix together properly and you'll end up with a wet layer at the bottom of the bundt cake.

chocolate bundt cake ingredients

*This post may contain affiliate links which means if you click on them I might get a few pennies.

I suggest purchasing a kitchen scale if you don't already have one to make the best scratch recipes. One cup of flour can vary from scoop to scoop depending on how packed the flour is, its humidity, and the type of flour, which can ruin your recipe. All my cake recipes (except doctored box mixes) use a scale.

Practice Mise en Place (everything in its place) which means you measure everything before you start mixing so you don't accidentally forget something or add any ingredients out of order. I use a set of medium and small pyrex glass bowls I got from goodwill for this and it makes things SO much easier.

How to Make a Chocolate Bundt Cake

I like showing how to make chocolate cake goop with this bundt cake recipe because there's nothing more frustrating than your beautiful cake not coming out of the pan. You do not have to make the goop, but make sure to use a really good pan release. fork cutting through a slice of gooey chocolate bundt cake

Making Chocolate Cake Goop

  1. Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.
    oil pouring from a container into a bowl of pan release ingredients
    beaters mixing chocolate batter
  2. Brush your chocolate cake pans with a pastry brush, evenly coating them with the chocolate goop. Pour batter and bake as usual.
    hand brushing chocolate cake goop onto a bundt pan with a pastry brush
  3. Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake.
    chocolate cake goop in a jar with a silicone brush

Making Chocolate Bundt Cake

  1. Preheat your oven to 350ºF (177ºC) and move your oven rack so that it is lower in the oven.
  2. Prepare the bundt pan with cake goop or another preferred pan release. Make sure to grease all of the edges and the center dowel of the pan.
    bundt pan greased with chocolate pan release
  3. Mix together the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.
    hand whisking dry ingredients in a glass bowl
  4. Combine the room-temperature buttermilk, vegetable oil, coffee, and vanilla together in a separate container and then set it aside.
    hands pouring a container of coffee into a bowl of buttermilk and wet ingredients
  5. Cream the butter, brown sugar, and white sugar in the bowl of your stand mixer with the paddle attachment until light and fluffy, remember to scrape the bottom of the bowl a few times to incorporate all of the butter.
    creamed butter and sugar in the bowl of a stand mixer
  6. Add in the eggs one at a time, mixing to incorporate after each egg. Make sure the eggs are room temperature or your batter may curdle and separate.
    hand adding a bowl of eggs into a stand mixer bowl
  7. While the mixer is on low speed, add ⅓ of your dry ingredients.
    hand using a measuring cup to add dry ingredients to a stand mixer bowl
  8. Mix until almost incorporated, then add ⅓ of your wet ingredients. Repeat two more times until everything is mixed together, and then stop mixing.
    wet ingredients pouring from a bowl into a stand mixer filled with batter
    stand mixer bowl filled with creamy chocolate cake batter
  9. Stir in the mini chocolate chips. These are optional but add yummy gooey chocolate in each bite.
    spatula folding mini chocolate chips into chocolate cake batter
  10. Pour the cake batter into the prepared bundt pan and bake the cake for 45-55 minutes, a skewer test should come out clean, a few moist crumbs are okay.
    bundt cake pan filled with chocolate cake batter
  11. Once you can touch the pan without burning your hands (about 10 minutes), place a wire rack upside down on top of the pan and carefully flip the cake out.
    chocolate bundt cake on a cooling rack
  12. Let the cake cool uncovered for about an hour before glazing it with the ganache.

Making the Chocolate Glaze

  1. In a small saucepan bring the cream to a simmer over medium heat. Be careful not to boil or scald the cream.
    hands pouring a container of cream into a saucepan
  2. Scale the chocolate (chopped in evenly sized pieces) into a heat-safe large bowl.
  3. Pour the hot cream over the chocolate, making sure the chocolate is evenly submerged in the cream, and let sit for 5 minutes.
    cream and chocolate in a glass bowl
  4. Whisk the cream and chocolate until smooth.
    hand whisking cream and chocolate together in a bowl
  5. Warm up the corn syrup in the microwave for 10 seconds, and then pour it into your chocolate mixture.
    hand pouring a bowl of corn syrup into a bowl of ganache
  6. Add in your vanilla or optional liqueur, and then whisk it until it is smooth.
    hand pouring a bowl of vanilla into a bowl of ganache
  7. Let the glaze cool until it is 85ºF (29ºC), and then pour it over your cooled bundt cake.
    hand holding an instant thermometer to check the temperature of ganache
  8. This chocolate bundt cake can be kept at room temperature for 2-3 days. I keep mine in a cake dome to just protect it, but it does not need to be refrigerated. 
    knife lifting a slice out of a chocolate bundt cake

FAQ

Should you take a bundt cake out of the pan immediately?

Do not flip your bundt cake out of the pan immediately after baking. Let it sit in the pan for about 10 minutes until the pan doesn't burn your hands, and then flip it. This allows the sugar in the cake to set and will help it release.

Can chocolate bundt cake be frozen?

Yes, this cake will freeze well. Wrap in plastic wrap and freeze. I recommend waiting to coat with ganache when you are ready to serve. However, freezing the leftovers in an airtight container is a great way to save cake for a treat later!

What's the difference between a bundt cake and a regular cake?

A bundt cake tends to have a denser consistency than a regular layer cake, however, it is just the shape of the cake pan that gives it a special name. It doesn't require much decorating and it's easy to serve. 

How much should you fill a bundt pan?

Fill your bundt pan no more than ¾ of the way up with your cake batter. Otherwise, you will have your cake spilling out and creating a large mess along with an undesirable finished cake.

What do I do if my cake is stuck in the pan? 

Using a generous amount of cake goop will ensure your cake comes out easily. However, if it is stuck after it has cooled, try warming the pan up slightly and gently loosen the edge of the cake around the inside of the pan, then try flipping it again. 

How long does a chocolate bundt cake last?

This chocolate bundt cake can be kept at room temperature for 2-3 days. I keep mine in a cake dome to just protect it, but it does not need to be refrigerated. 

More Recipes You'll Love

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Easy Chocolate Cake

Recipe

chocolate glaze pouring from a container onto a chocolate bundt cake
Print Recipe
4.88 from 16 votes

Chocolate Bundt Cake

Decadent, soft, and fudgy, this chocolate bundt cake glazed with warm chocolate ganache is sure to cure any chocolate craving. It's everyone's favorite cake for valentine's day, birthdays, or any occasion. Use my chocolate cake goop pan release trick to help it release perfectly out of the pan!
Prep Time15 minutes
Cook Time45 minutes
cooling time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 8785kcal
Author: Liz Marek

Equipment

  • 1 Mixer with paddle attachment
  • 1 9" bundt pan

Ingredients

Chocolate Bundt Cake

  • 10 ounces all-purpose flour
  • 4 ounces cocoa powder natural or dutched
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 ounces unsalted butter room temperature
  • 7 ounces brown sugar
  • 7 ounces granulated sugar
  • 3 large eggs room temperature
  • 8 ounces buttermilk room temperature
  • 8 ounces strong coffee cooled
  • 4 ounces vegetable oil
  • 1 Tablespoon vanilla extract
  • 6 ounces mini chocolate chips optional

Chocolate Ganache Glaze

  • 10 ounces semi-sweet chocolate
  • 6 ounces heavy whipping cream
  • 2 ounces corn syrup
  • 2 teaspoons dark rum or vanilla

Chocolate Cake Goop (pan release)

  • 7 ounces vegetable shortening or margarine
  • 7.5 ounces vegetable oil (or other oil you like)
  • 2 ounces  all purpose flour
  • 3 ounces  cocoa powder
US Customary - Metric

Instructions

Chocolate Cake Goop Instructions

  • Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.
  • Brush your chocolate cake pans with a pastry brush, evenly coating them with the chocolate goop. Pour batter and bake as usual.
  • Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake.

Chocolate Bundt Cake Instructions

  • Preheat your oven to 350ºF (177ºC) and move your oven rack so that it is lower in the oven.
  • Prepare the bundt pan with cake goop or another preferred pan release. Make sure to grease all of the edges and the center dowel of the pan.
  • Mix together the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.
  • Combine the room-temperature buttermilk, vegetable oil, coffee, and vanilla together in a separate container and then set it aside.
  • Cream the butter, brown sugar, and white sugar in the bowl of your stand mixer with the paddle attachment until light and fluffy, remember to scrape the bottom of the bowl a few times to incorporate all of the butter.
  • Add in the eggs one at a time, mixing to incorporate after each egg. Make sure the eggs are room temperature or your batter may curdle and separate.
  • While the mixer is on low speed, add ⅓ of your dry ingredients.
  • Mix until almost incorporated, then add ⅓ of your wet ingredients. Repeat two more times until everything is mixed together, and then stop mixing.
  • Stir in the mini chocolate chips. These are optional but add yummy gooey chocolate in each bite.
  • Pour the cake batter into the prepared bundt pan and bake the cake for 45-55 minutes, a skewer test should come out clean, a few moist crumbs are okay.
  • Once you can touch the pan without burning your hands (about 10 minutes), place a wire rack upside down on top of the pan and carefully flip the cake out.
  • Let the cake cool uncovered for about an hour before glazing it with the ganache.

Making the Chocolate Glaze

  • In a small saucepan bring the cream to a simmer over medium heat. Be careful not to boil or scald the cream.
  • Scale the chocolate (chopped in evenly sized pieces) into a heat-safe large bowl.
  • Pour the hot cream over the chocolate, making sure the chocolate is evenly submerged in the cream, and let sit for 5 minutes.
  • Whisk the cream and chocolate until smooth.
  • Warm up the corn syrup in the microwave for 10 seconds, and then pour it into your chocolate mixture.
  • Add in your vanilla or optional liqueur, and then whisk it until it is smooth.
  • Let the glaze cool until it is 85ºF (29ºC), and then pour it over your cooled bundt cake.
  • This chocolate bundt cake can be kept at room temperature for 2-3 days. I keep mine in a cake dome to just protect it, but it does not need to be refrigerated. 

Notes

Important Things To Note Before You Start
  1. Make sure all your cold ingredients are room temperature or slightly warm (butter, buttermilk, eggs) to create a cohesive batter. Curdled batter causes cakes to collapse.
  2. If you do not have buttermilk, try one of my preferred buttermilk substitutes.
  3. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch, etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
  4. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  5. Make your own pan release (cake goop) to coat your bundt pan before you add in your batter. 
  6. Chill your cake before adding ganache and decorating. 

Nutrition

Serving: 14servings | Calories: 8785kcal | Carbohydrates: 976g | Protein: 108g | Fat: 529g | Saturated Fat: 342g | Cholesterol: 1417mg | Sodium: 4263mg | Potassium: 5223mg | Fiber: 68g | Sugar: 640g | Vitamin A: 9955IU | Vitamin C: 2mg | Calcium: 1558mg | Iron: 50mg

Course Preview

Donut Pool Floaty Cake Tutorial

Skill level: Intermediate

Learn how to make a realistic pool floaty cake just like the one I made for my daughter's birthday party. This course covers how to get the look and plastic texture of a pool floaty, how to add the sprinkle design to the fondant, how to recreate a rippled water effect and how to cut out and sculpt the donut shape from cake layers.

26:19 Minutes of Instruction

What You Will Learn

  • Learn how to make a realistic pool floaty cake
  • How to get the plastic look in edible material
  • Learn how to add sprinkle details to a flat color
  • How to make a rippled water effect using gelatin

Tutorial Chapters

  1. Carving And Stacking The Cake 0:32
  2. Covering The Cake In Buttercream 4:04
  3. Making The Gelatin Base 7:20
  4. Covering The Cake In Fondant Pt.1 10:42
  5. Making The Donut Decoration 12:48
  6. Covering The Cake In Fondant Pt.2 18:16

Paid Video

Donut Pool Floaty Cake

Skill level: Intermediate

Learn how to make a realistic pool floaty cake just like the one I made for my daughter's birthday party. This course covers how to get the look and plastic texture of a pool floaty, how to add the sprinkle design to the fondant, how to recreate a rippled water effect and how to cut out and sculpt the donut shape from cake layers.

26:19 Minutes of Instruction

What You Will Learn

  • Learn how to make a realistic pool floaty cake
  • How to get the plastic look in edible material
  • Learn how to add sprinkle details to a flat color
  • How to make a rippled water effect using gelatin

Tutorial Chapters

  1. Carving And Stacking The Cake 0:32
  2. Covering The Cake In Buttercream 4:04
  3. Making The Gelatin Base 7:20
  4. Covering The Cake In Fondant Pt.1 10:42
  5. Making The Donut Decoration 12:48
  6. Covering The Cake In Fondant Pt.2 18:16

Cookies

Soft and Chewy Molasses Cookies

This molasses cookie recipe is the perfect holiday treat. Dark molasses with butter, warm spices, and a signature crackly top stay true to the recipe from the 1800s, but with a modern twist. Add a tiny bit of coffee to deepen the rich flavors of the spices. A must-make cookie every fall and winter!molasses cookies piled on a black plate

This dough comes together quickly, which is great because you can use your mixer or just a bowl and spoon, but it does take a little time to chill. The chill is what keeps this cookie from spreading too much and keeps the cookie soft. The dough can stay in the fridge or freezer for a few weeks, which I love to prep ahead for the holiday season. It seems like there is always a need for cookies last minute. 

Table of contents

Molasses is the key ingredient for a molasses cookie. Molasses is a syrup that is the product resulting from refining sugarcane into sugar. There are a few different types of molasses, dark, light, sulphered, unsulphered and black strap. The kind of molasses you use matters. Sulphered and black strap molasses are very bitter and more often used in savory recipes. I recommend dark or light unsulphered molasses for baking. It is also easiest to find in a grocery store. A little goes a long way, so I am able to keep a jar of molasses for quite a while in my refrigerator. jar of grandma's molasses on a marble platter

Brown Sugar is granulated sugar with molasses added to it. It gives this recipe just that much more deep flavor and chewy texture. You can use light or dark brown sugar, both work well in this recipe. Dark brown sugar has more molasses in it, giving it a darker color. We use white granulated sugar for the exterior to give the cookie a sparkle and a crackly top.

Butter... I can't think of a more delicious ingredient in cookies. The flavor and fat are key to the performance of the cookie as well as the mouthfeel. 

Instant coffee is totally optional, I chose to include it because I really wanted to deepen the warm flavors of this cookie. Coffee can help highlight the flavors of the molasses as well as the spices. I chose instant granules because I didn't want to add any extra moisture to the dough.

How to Make Molasses Cookies

  1. Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and instant coffee in a large bowl with a whisk, then set it aside.dry ingredients for molasses cookies in a large glass bowl
  2. Add the brown sugar and softened butter to a large bowl or the bowl of your stand mixer with the paddle attachment and cream until light and fluffy, about 1 to 2 minutes.butter and brown sugar in the bowl of stand mixercreamed butter and sugar in a stand mixer bowl
  3. Stop the mixer when adding the molasses to avoid the thick syrup from splattering on the sides of the bowl. Mix until the molasses is incorporated, then scrape the bottom of the bowl for the stubborn butter.molasses and creamed butter and sugar in a stand mixer bowl
  4. Mix in the egg until it's fully incorporated. hand adding a bowl of eggs into a cookie dough
  5. Add the dry ingredients and mix until the flour is evenly incorporated. You can briefly mix on low speed in your mixer, or combine by hand with a spatula or wooden spoon.hands mixing together cookie dough with a spatula
  6. Cover the dough with plastic wrap and refrigerate it for 3 hours or overnight. Chilling the dough allows the flour to fully hydrate and stops them from spreading.cookie dough wrapped in plastic on a table
  7. Preheat the oven to 350°F. Prepare a cookie sheet with parchment paper. 
  8. Scoop 1.5-ounce balls of dough (about 2 Tablespoons), roll them in the extra granulated sugar, and place them on the cookie sheet, at least 2 inches apart. Gently press the top of the cookie slightly, to keep the cookie from rolling around. cookie scoop placing a dough ball on a food scalehand rolling a cookie dough ball in sugar
  9. Bake the cookies for 12-15 minutes until the edges are slightly browning and the center is puffed and no longer wet looking. The center might "glisten" a bit, but if the cookie appears set, it is donebaked molasses cookies on a sheet pan
  10. Cool the cookies for 5 minutes before transferring them to a cooling rack. They are very soft due to the sugar so they need a few minutes to set up before being moved. hand holding a molasses cookie above a sheet pan
  11. Keep the cookies in an airtight container at room temperature. You can wrap and freeze the cookies for 2 weeks, or freeze the unbaked cookie dough for up to 3 months. Pro-tip: Pre-roll the cookie dough balls and freeze them, making it even quicker to bake them off fresh. Just roll them in the granulated sugar and pop them in the oven.molasses cookies on a black plate

FAQ

What's the best molasses for cookies?

The flavor of this cookie is distinct because of the star ingredient. I recommend unsulfured molasses. It will be the easiest to find at the grocery store. Sulphered and blackstrap molasses are more bitter and sharper in flavor, so I do not recommend using those types in baking. 

Why are my molasses cookies flat? 

If the dough is not chilled for long enough it will spread in the oven and once it has spread there is not enough structure in the flour to keep it puffed. Molasses is thick and gooey, and it will want to stay in that state if allowed. 
Make sure your butter isn't too soft or warm, even though you will chill it, the consistency of the butter can affect the outcome. To ensure your cookies turn out right, use a scale to measure your ingredients.

Why didn't my cookies crack? 

If the cookies didn't get a good enough layer of sugar before going in the oven, that changes how the exterior bakes. It can be fun to experiment too, with different types of sugar or coating, like cinnamon sugar, powdered sugar or maybe some cocoa powder. 

What if I don't have time to chill my dough? 

The dough is very soft with a high ratio of butter and sugar, also molasses, which is an invert sugar (syrup) and that is what makes chewy cookies. So for the best results chilling the dough gives the flour time to hydrate, the butter to firm, and the syrup time to thicken. Once the cold cookie dough goes into the oven. It will warm and bake slower than warm dough, allowing the baking soda to do its job of puffing up the cookie and forming its shape before it melts out flat. That being said, if you are looking for a flat cookie, go ahead and bake the dough at room temperature. It will remain pretty chewy because of the molasses. 

Is molasses the same as gingerbread?

While gingerbread cookies and molasses cookies both are yummy holiday cookies with spices and molasses, they are not the same. Molasses cookies have cloves for a deep, rich flavor and are soft and chewy compared to snappy and crispy gingerbread.

Chewy Peanut Butter Cookies

Authentic Soft and Chewy Snickerdoodle Cookies

Chewy Double Chocolate Chip Cookies

Gingerbread Cake

Recipe

molasses cookies piled on a black plate
Print Recipe
5 from 4 votes

Molasses Cookie Recipe

These wonderfully soft and chewy molasses cookies have a deep, rich butter and molasses flavor with warm spices. It's impossible not to fall in love with one of my favorite cookies.
Prep Time20 minutes
Cook Time12 minutes
Chilling Time3 hours
Total Time3 hours 32 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 155kcal
Author: Liz Marek

Equipment

  • 2 sheet pans lined with parchment

Ingredients

  • 2 ½ cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon instant coffee granules optional
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened but not melted
  • 1 cup brown sugar dark or light
  • 1 large egg
  • ¼ cup molasses unsulphered
  • ¼ cup granulated sugar for coating
US Customary - Metric

Instructions

  • Before you begin: Preheat your oven to 350º F and line two cookie sheets with parchment paper.
  • Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and instant coffee in a large bowl with a whisk, then set it aside.
  • Add the brown sugar and softened butter to a large bowl or the bowl of your stand mixer with the paddle attachment and cream until light and fluffy, about 1 to 2 minutes.
  • Stop the mixer when adding the molasses to avoid the thick syrup splattering on the sides of the bowl. Mix until the molasses is incorporated, then scrape the bottom of the bowl for the stubborn butter.
  • Mix in the egg until it's fully incorporated.
  • Add the dry ingredients and mix until the flour is evenly incorporated. You can briefly mix on low speed in your mixer, or combine by hand with a spatula or wooden spoon.
  • Cover the dough with plastic wrap and refrigerate for 3 hours or overnight. Chilling the dough allows the flour to fully hydrate and stops the cookies from spreading.
  • Scoop the dough into 1.5-ounce balls, about 2 Tablespoons each.
  • Roll each ball in the granulated sugar and place them on the cookie sheet, at least 2 inches apart. Gently press the top of each cookie slightly to keep it from rolling around.
  • Bake for 12 to 15 minutes, until the edges are slightly browning and the center is puffed and no longer wet-looking. The center might glisten a bit, but if the cookie appears set, it's done.
  • Cool the cookies on the pan for 5 minutes before transferring them to a cooling rack. They're very soft due to the sugar, so they need a few minutes to set up before being moved.

Notes

Ingredient notes: Use dark or light unsulphered molasses. Sulphered and blackstrap are too bitter for this recipe. The instant coffee is optional. It just deepens the spice and molasses flavor without adding extra moisture. Weighing your ingredients, especially the flour, butter, and molasses, gives the most consistent results.
Pan options: No special pan needed here, just a couple of standard cookie sheets lined with parchment paper.
Make-ahead and storage: Keep baked cookies in an airtight container at room temperature. You can wrap and freeze baked cookies for up to 2 weeks, or freeze the unbaked dough for up to 3 months. Pre-roll the dough balls and freeze them so you can roll them in sugar and bake straight from frozen whenever you need fresh cookies fast.
Substitutions: Out of molasses? Dark corn syrup works as a swap in the same amount, though the cookies will come out a little lighter in color. Honey, maple syrup, and light corn syrup all work too, in equal amounts, but expect a lighter color and a slightly softer dough, add a touch more flour if it feels too sticky. For the coating, cinnamon sugar, powdered sugar, or cocoa powder can stand in for the granulated sugar for a different look and flavor.
Critical do-nots:
  • Don't skip or shorten the chill. It's what keeps the dough from spreading too thin.
  • Don't pull the cookies only once they look fully done, the centers should still look a touch soft and glisten slightly, they firm up as they cool.
  • Don't move the cookies off the pan right away. They're too soft and will fall apart. Give them the full 5 minutes.

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 189IU | Vitamin C: 0.004mg | Calcium: 21mg | Iron: 1mg

Cookies

Italian Macaron Recipe

This is the best way to make Italian macarons (in my opinion). The Italian macaron method is considered the most stable and reliable type of macaron and is used most by professional pastry chefs because the hot sugar makes the macaron shells stronger and shinier.

I tested SO MANY recipes trying to find the best, no-fail Italian macaron recipe. I had everything go wrong from wrinkled tops to exploding volcanos or no feet. I had given up hope until I took this macaron class in Paris and learned how to make the best Italian macarons ever.

After I learned this method, my Italian macarons have been flawless. I really think it's this particular ratio of sugar to egg whites that is the secret to success!plat of pink italian macarons on a white plate

Italian macarons are definitely not as easy as French macarons. So if you are a beginner I definitely recommend you try the French method first. If you're ready to start making more stable and professional macarons, this recipe is going to be perfect for you.

Tips For Success

  • Age your egg whites - Crack your egg whites ahead of time and let them rest in the fridge for a few days. This will relax the egg protein and help reduce the chance of getting hollow macarons. Aged egg whites are also less prone to over-mixing or going grainy.
  • Cook your sugar syrup carefully - The first few times I tried this recipe I accidentally overcooked my syrup which causes your meringue to be too firm and your shells will explode. Make sure your meringue is at soft peaks and ready to go as soon as your syrup is at the correct temperature.
  • Don't over-whip your meringue - With French macarons, you need to really whip your meringue like crazy but with Italian macarons, as soon as you get stiff glossy peaks, you want to stop mixing. Overmixing will cause your macarons to crack.
  • Don't let your macaron shells dry for too long - As soon as you can touch the top and it feels like it has a slight skin, you can bake them. If you let these shells dry for too long they can seal themselves to the mat and they won't have feet.
  • Bake a test cookie - If this is the first time you are trying this recipe, bake a test cookie to make sure your oven temperature and resting times are working. If you have problems skip down to the bottom of this blog post to troubleshoot the issue and test again. Once you have success then you can go ahead and bake your whole tray of macaron shells.
  • Don't be afraid to continue mixing - In my experience, you need to mix the macaron batter much more than you think. For a long time, I was undermixing my batter because I was used to the French method and was afraid of overmixing. Once I really paid attention to how my batter was looking, I had more consistent results.
  • Make the macaron filling ahead of time - I like to make my filling the day before as well so it has a chance to be fully set up.

Italian Macaron Ingredients & Equipment

Almond flour - Make sure you use finely ground almond flour for the shinest macarons. I like this brand from Bobs Red Mill.

Aged Egg whites - Make sure you separate your egg whites carefully. Specks of egg yolk can inhibit the meringue from whipping properly. You can use boxed egg whites for the eggs that you mix into the almond flour mixture but I recommend fresh, aged egg whites for the meringue.

Cream of tartar - A little acid can help stabilize your egg whites and make them easier to whip. It's not 100% necessary but it can help!

Equipment You'll Need to Make These Italian Macarons

To successfully make Italian macarons, you need a few different tools! Below is a list of equipment you'll need:

Before You Begin

  1. Take your egg whites out of the fridge 2-3 hours in advance. Room-temperature egg whites whip up better than cold egg whites.
  2. Begin by wiping your bowls, whisk, and tools down with some white vinegar. This will remove every trace of oil from the surface and help ensure the perfect macaron.
  3. Preheat your oven to 310ºF
  4. Trim the parchment paper to the size of your pan so that it fits perfectly inside or use a silicone mat with a template.
  5. Measure out all your ingredients carefully using a food scale and set them aside. Having your ingredients ready to go will help ensure success.

Making The Ganache Filling For The Macarons

Macaron filling will take a little bit to set up so it's best to make this first. I love this ganache as a filling because it's not too sweet but you can also use buttercream or even jam filling. You can make so many flavors of ganache by replacing some or all of the cream with fruit puree or even steeping the milk with tea or spices to give it flavor.

  1. Heat your cream and corn syrup together in a small saucepan over medium heat until it begins to steam and you see some small bubbles forming.
    adding corn syrup to cream in a saucepan
  2. Pour the hot cream over your chocolate and let it sit for 3-5 minutes.
    cream and chocolate together in a glass bowl
  3. Whisk the mixture until it's smooth and creamy.
    whisking chocolate ganache
  4. Add in the butter and whisk until smooth.
    adding butter to ganache filling
  5. Cover the ganache with plastic wrap and allow it to sit at room temperature until set. I usually allow 24 hours.
    ganache covered with plastic wrap
  6. This ganache is incredibly smooth and creamy and pipes like a dream!
    closeup of chocolate ganache on a spoon

Making Italian Macaron Shells Step-by-Step

  1. Preheat your oven to 310ºF.
  2. Wipe down your bowl, whisk, and tools with a little white vinegar to make sure they have no fat residue on them.
  3. Place the almond flour, salt, and powdered sugar into the food processor and blend for 20 seconds, shaking the mixer as needed in between bursts to prevent clumping. When you no longer see the powdered sugar streaks, you can stop mixing.
    close up of powdered sugar and almond flour in a food processor
  4. Sift the dry ingredients (almond flour mixture) into a large bowl. Throw out any big chunks of powdered sugar or almond leftover. These lumps will make the surface of the macarons more rough instead of shiny.
    sifting almond flour and powdered sugar into a bowl
  5. Add in the first measurement of egg whites and stir until the mixture is thick and makes a paste.
    mixing almond flour mixture with egg white
  6. Cover the bowl with plastic wrap to keep it from drying out.
  7. Place the second measurement of egg whites and cream of tartar into the bowl of a stand mixer with the whisk attachment attached.
  8. Add your granulated sugar and water in a small saucepan on medium and bring the mixture to a boil.
    sugar and water in a saucepan
  9. Once your syrup starts bubbling, begin mixing your meringue on medium speed.
  10. When your meringue reaches soft peaks, turn the mixer to low but don't turn it off.
    soft foamy peaks
  11. Once your sugar reaches 238ºF/114ºC, add in any food coloring that you would like. Adding the coloring to the hot syrup will help eliminate any extra moisture that may mess up your macaron shells.
  12. Continue heating your syrup to 244ºF then immediately stream the syrup into your meringue (while mixing on medium speed), avoiding the whisk.
    pouring hot sugar into whipping meringue
  13. Once you have added in all the hot sugar syrup, add in the vanilla extract.
  14. Increase the speed to 6 and continue whipping until you reach stiff peaks which should take 6-8 minutes.
  15. The meringue should look glossy, and soft and the tip should have a slight bend in it like the shape of a bird beak when you pull the whisk from the meringue.
    meringue for italian meringue
  16. Add about ⅓ of your meringue into the almond paste mixture and mix it together with a spatula. You don't have to be careful with this part.
    mixing meringue into almond mixture
  17. Add the rest of the meringue on top of the macaron batter and begin "J folding" to incorporate the meringue. This method of mixing is called the macaronage process.
    macaronage using J fold technique
    macaronage using J fold technique
  18. I make three "J" folds, then I gather all my batter back to the center and smooth out the top. Then I repeat this process again.
  19. Continue folding until your macaron batter looks smooth and falls off the spatula in a long ribbon and you can make a figure eight with the ribbon without it breaking. See the video for more details on this process. I also like to take a bit of the batter and spoon it onto the counter and see how long it takes for the bumps to settle. If they smooth out within 2 minutes I know my cookies are ready to bake.
    three macaron batter tests
    mixing italian macaron batter
  20. Place your piping tip into your piping bag.
  21. Push a little of the bag into the tip to prevent dripping.
    preparing a piping bag for macarons
  22. Add your macaron batter to your piping bag and push the batter down so it's all near the piping tip and you eliminate air bubbles.
    macaron batter in a piping bag
  23. Pull the piping tip to remove the bag and immediately begin piping.
  24. Hold your piping bag straight up and down about ½" above the baking tray and begin squeezing the batter into the circle. The piping tip should always be in contact with the top of the batter. When you have reached the dotted line, stop squeezing the immediately make a quick "C" shape with the tip. This quick circular motion can take some practice but is the best way to remove the batter from the piping tip cleanly. If you do get some points you can pat them down with a toothpick but usually, they will settle themselves in the next step.
    how to pipe macarons
  25. After all your macaron shells are piped, lift the tray about 6" from the work surface and drop the pan. This will help any trapped bubbles escape. You can also use a toothpick to remove any trapped bubbles.
    macaron shells on a tray
  26. If you're using parchment, glue the corners of your parchment paper down with a tiny dab of macaron batter to keep the parchment from fluttering around in the oven.
  27. Let your macarons rest for about 10-15 minutes until a thin skin has just formed. Don't let them rest for too long though or they won't raise in the oven.
    macarons going into the oven to bake
  28. Place your macarons into the oven for 10 minutes and then rotate the pan and continue baking for another 4-5 minutes. Once the shell stops wiggling when you touch it, they are ready to come out. Pro Tip: You may have to increase or decrease your oven temperature and baking times based on your oven and environment.
    italian macarons on a sheet pan
  29. Once your macaron shells are done baking, carefully transfer the mat from the baking sheet to a wire rack to cool down.
  30. Do not attempt to remove your cookies from the parchment paper until they have fully cooled down.

Assembling The Italian Macarons

  1. Start matching up your macarons by size and line them up in front of you in rows.
    close up of macaron shells
  2. Pipe a spiral of ganache onto one shell about ⅛" away from the outside edge of the shell.
    macaron shells with ganache piped on them
  3. Place the matching shell on top and press gently until the ganache reaches the edge of the cookie.
    close up of italian macaron on a blue plate
  4. For best results, place the finished macarons onto a baking sheet and put them in the fridge to rest for 24 hours. Rested macarons are much tastier and have a better texture than macarons baked the same day.

How To Store Italian Macarons

Macarons taste even better after they have been refrigerated. The interiors turn wonderfully chewy and the flavors have time to develop. Place your finished macarons into an airtight container and keep them in the fridge for up to a week. You can freeze your macarons for a long time and just take them out of the freezer whenever you have the desire to enjoy your tasty homemade macarons.

Troubleshooting Italian Macaron Problems

If you are having problems with your macarons, take a look at some of these troubleshooting techniques to see if you can fix the issue. Remember to only try one fix at a time so if it works, you know what you changed. Try not to attempt different flavor combinations until you've mastered a base recipe that works for you. All of these suggestions are based on the assumption that you have measured your ingredients properly using a kitchen scale.

If you are having issues because you have converted to cups then the first step is to use a scale because these tricky cookies are virtually impossible to make without one.

Hollow Macarons - One of the most common issues.

  • This can be from egg whites that are not aged, therefore the protein structure is not strong enough to make a proper shell. Age your egg whites for at least 48 hours or be sure to add the meringue powder to strengthen your shells.
  • Another cause could be trapped air before baking. Be sure you bang your tray a couple of times to release any trapped bubbles in the macarons before baking.
  • The oven temperature could be too hot. Decrease the temperature by 25 degrees the next time you bake.
  • Improper mixing. Make sure you are mixing your batter to the correct consistency.

No Feet - One of the main features of a macaron is its delicate feet. If you're missing yours, this might be the issue.

  • Undermixing can be the cause of no development of feet. Make sure you are mixing your batter to the proper consistency before piping.
  • Oven temperature can cause your shells to dry out before they fully bake. Use an oven thermometer to make sure your oven isn't running hot or cold. If the temperature is too low, increase the temperature by 25 degrees the next time you bake.

Cracking - This can happen for a variety of reasons from uneven temperature to improper mixing.

  • The egg whites could have been whipped for too long. Try whipping a little less or use aged egg whites.
  • Overfolding your macaron batter. Stop folding when you can form a figure 8 with the batter.
  • Improper mixing. Make sure you use the "J fold" method and use sifted ingredients.
  • The oven temperature is too hot. Make sure you check your oven temperature with a thermometer and rotate your macarons halfway through baking.
  • Macaron shells did not develop a skin before baking. Make sure you test your macaron shells with your finger to see if a skin has formed before baking.

Wrinkled or Delicate Shells - Not rested long enough or oven temperature too low.

Hot sugar splatters onto the bowl when mixing - Try to drizzle the hot sugar down the side of the bowl so it does not hit the whisk. Make sure the mixer speed is on speed 4 while adding in the hot syrup.

Rough macaron shells - You may have under-mixed your batter or your almond flour was not fine enough.

Dark spots on my macaron shells - This can be from mixing too vigorously or from under-baking.

Uneven Rise - Lower your oven temperature by 10º or it can be from too strong of a fan. Turn off convection baking.

Domed macaron that has cracked like a volcano - The oven temperature is too hot. Make sure you check your oven temperature with a thermometer and rotate your macarons halfway through baking.
Macaron shells did not develop a skin before baking. Make sure you test your macaron shells with your finger to see if a skin has formed before baking.

Misshaped or oval - Macaron batter was over-mixed or piping was uneven.

Recipe

close up of three italian macarons
Print Recipe
4.82 from 49 votes

Italian Macaron Recipe

Smooth and shiny macarons with a silky chocolate ganache. I love the Italian method because my shells come out perfect every time despite the weather or what flavors I make them.
Prep Time20 minutes
Cook Time15 minutes
Resting15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Italian
Servings: 45 cookies
Calories: 123kcal
Author: Liz Marek

Equipment

  • 1 Food processor
  • 1 Sifter
  • 1 Thermometer
  • 3 silicone mats

Ingredients

Macaron Shells

  • 155 grams almond flour
  • 155 grams powdered sugar
  • ¼ teaspoon salt
  • 60 grams aged egg whites this is first measurement
  • 155 grams sugar
  • 40 grams water
  • 60 grams aged egg whites for the meringue
  • ⅛ teaspoon cream of tartar
  • 1 teaspoon vanilla extract or any kind of extract

Macaron Ganache

  • 260 grams heavy whipping cream
  • 36 grams corn syrup
  • 400 grams semi sweet chocolate
  • 20 grams unsalted butter softened

Instructions

  • If you haven't aged your egg whites, you should do it now so they have time to relax and let some of the water evaporate.

Ganache

  • I make my ganache 24 hours in advance to give it time to set up.
  • Bring the cream and corn syrup to a simmer over medium heat.
  • Place your chocolate into a heat proof bowl
  • Pour the hot cream over your chocolate and let stand for 5 minutes.
  • Whisk the chocolate and cream together until it's smooth.
  • Add the butter and continue whisking until it's smooth.
  • Cover the bowl with plastic wrap touching the surface of the ganache and let it set up at room temperature for 24 hours.

Macaron Shells

  • Preheat your oven to 310ºF (154ºC)
  • Place your almond flour and powdered sugar into the food processor and blend for 30 seconds to combine.
  • Sift the mixture to remove any lumps.
  • Add in your first measurement of egg white and mix until you get a thick paste. Cover it with plastic wrap to prevent it from drying out.
  • Add your second measurement of egg white and cream of tarter to the bowl of your stand mixer with the whisk attachment attached.
  • Add your sugar and water to a small saucepan and bring it to a boil over medium-high heat.
  • Once the sugar starts boiling, begin whisking your egg whites on medium speed until they reach soft peaks then reduce the speed to low but do not turn them off.
  • Once your sugar mixture reaches 236ºF you can add in any coloring you want.
  • When the sugar mixture reaches 244ºF immediately stream it into the mixing egg whites on medium speed. Avoid hitting the whisk.
  • Continue whipping on medium speed for 5 minutes then increase to medium high until you reach stiff glossy peaks that have a slight bend in them.
  • Add in the vanilla extract.
  • Add ⅓ of your meringue into the almond paste mixture and mix it in to lighten the paste. You don't have to be careful.
  • Add the rest of the meringue and fold it using the "J" folding technique in my video until the batter can make a figure eight and settles into itself after 2 minutes.
  • Put the macaron batter into a piping bag with a medium round tip
  • Pipe the macaron batter onto the silicon mat on top of the cookie sheet. Hold the piping bag straight up and down, about ½" from the mat, and squeeze the batter until it goes just past the first circle. Stop squeezing then make a quick "c" motion with the tip to detach the batter from the cookie.
  • Hold the pan above the counter about 6" and drop it to remove bubbles from the batter. You can also use a pin or toothpick to pop any bubbles you see.
  • Allow the shells to form a thin skin for about 15 minutes. Don't let them sit too long or they will not rise.
  • Bake your macarons for 15-16 minutes or until the shell doesn't wiggle anymore when you touch it.
  • Remove the silicone mat from the pan and let it cool on a wire wrack. Don't remove the shells until they are fully cooled.

How To Assemble The Italian Macarons

  • Match your shells up so that they are similar sized and line the tops and bottoms up in a row.
  • Pipe the ganache onto the shell about ⅛" away from the edge with a piping bag.
  • Press the top shell on and repeat with the rest of the shells.
  • After you fill your shells, refrigerate them for 24 hours so they become soft and chewy. You can even freeze them to eat later!

Video

Notes

Make your ganache 24 hours in advance to give it time to set up
Age your egg whites at least 24 hours in advance for a more stable and flexible meringue
 

Nutrition

Serving: 1cookie | Calories: 123kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg

Culinary Techniques

How To Age Egg Whites

If you're making French Macarons or Italian Macarons, you may need to age your egg whites. Aging your egg whites just means you allow the egg whites to dry out a bit for a few days in the fridge. Aging your egg whites reduces the amount of water in the egg whites and makes the egg proteins looser, resulting in a stronger, more stable macaron.

Table of contents

Do You Have To Age Egg Whites?

There are many people who say you do not need to age egg whites but if you are just starting out, this small step can help with success. Aging egg whites give you a little wiggle room in the mixing stage and are less prone to being over-mixed. With a little practice, you can stop using aged egg whites.

The famous pastry chef, Pierre Herme recommends aging your egg whites.

How To Age Egg Whites

  1. Wash and dry two small glass bowls or measuring cups.
  2. Wipe the bowl with some white vinegar or lemon juice to remove all traces of oil or fat.
  3. Separate your eggs using an egg separator or your hands, being sure not to get any egg yolk into the egg whites. Never crack your eggs directly into the final bowl, crack them over a small bowl and then transfer them to the final bowl. That way if you get some egg yolk in the bowl you don't contaminate the whole batch. hand separating eggs from above
  4. Place some plastic wrap over the top of the bowl.
  5. Poke a few holes in the top of the plastic wrap to allow the moisture to evaporate. plastic wrap covering egg whites in a measuring cup
  6. You can let the eggs stay in the fridge for up to four days.
  7. Allow your egg whites to come to room temperature before you use them. Room-temperature egg whites whip up better than cold egg whites.

What If I Forgot To Age My Egg Whites?

If you need aged egg whites right now, you can add ½ teaspoon of meringue powder (powdered egg whites) to your fresh egg whites. This will increase the amount of egg white protein and reduce the overall amount of water. The meringue is also already "relaxed" in its powdered form so it works pretty well in a pinch. Some pastry chefs work 100% with meringue powder when making macarons but I have not tried this method yet.

Recipe

hand separating eggs from above
Print Recipe
5 from 4 votes

How To Age Egg Whites

How to age egg whites to make macarons
Prep Time5 minutes
Cook Time0 minutes
Refrigeration1 day
Total Time1 day 5 minutes
Course: Dessert
Cuisine: French
Servings: 100 grams
Calories: 1kcal
Author: Liz Marek

Equipment

  • 2 glass bowls
  • 1 plastic wrap

Ingredients

  • 100 grams egg whites
US Customary - Metric

Instructions

  • separate your egg yolks from your egg whites carefully
  • place your egg whites into a small glass bowl or container
  • Cover your egg whites with plastic wrap
  • Poke a few holes in the top of the plastic wrap
  • Allow the egg whites to age for a minimum of 24 hours (up to four days).
  • Allow your egg whites to come to room temperature before use them.

Notes

aging your egg whites allows the protein in the egg whites to relax which makes a more flexible macaron batter that is less prone to over- folding

Nutrition

Serving: 10z | Calories: 1kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 0.002g | Sodium: 2mg | Potassium: 2mg | Sugar: 0.01g | Calcium: 0.1mg | Iron: 0.001mg

Cookies

French Macaron Recipe

This French macaron recipe is written for beginners. If you have ever wanted to make perfect French macarons with crispy shells, puffy feet, and no hollows, this is the post for you. I have been making macarons since pastry school, and I have packed in every tip, troubleshooting note, and trick I have learned along the way. Read the whole post before you start. It is your best chance at perfect macarons on the first try. If you want a slightly more advanced version once you have the technique down, my Italian macaron recipe uses cooked sugar syrup for a more stable meringue.

Quick Glance: French Macaron Recipe

  • Recipe Name: French Macaron Recipe
  • Why You'll Love It: Crisp shells, soft chewy centers, puffy feet, no hollows. The classic Parisian cookie made foolproof for the home baker.
  • Time and Difficulty: Intermediate. About 20 minutes prep, 15 minutes bake, 20 minutes resting.
  • Main Ingredients: Almond flour, powdered sugar, egg whites, granulated sugar, and cream of tartar.
  • Method: French meringue (raw egg whites whipped cold with sugar) folded into sifted almond flour and powdered sugar, piped, rested, and baked at 300°F.
  • Texture and Flavor: Crispy on the outside, soft and slightly chewy in the middle, sweet, delicate, and nutty.
  • Quick Tip: Wipe every tool and bowl with white vinegar before you start. The slightest trace of grease will keep your meringue from whipping properly.
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What Is A Macaron (Mack-UH-RONE)

The very first time I tried a macaron (not a macaroon) was back in pastry school. I had never eaten a cookie like that in my life. Crispy on the outside, soft and chewy in the middle, and that little bite of creamy filling sandwiched between two delicate, round shells. French macarons instantly became one of my favorite cookies to make because they seem SO fancy, but once you nail the technique, they are easy to make.

There are two main kinds of macarons, French and Italian. The names refer to the type of meringue used, not the country the cookie is from. (I once posted a video explaining the difference, and it went crazy viral with people arguing macarons were invented in France or Italy. The cookie's origin is a different story from the meringue method.)

French meringue is made by whipping raw egg whites cold with sugar added gradually until you reach stiff peaks. It is the simplest of the three classic meringues. No heat, no cooked sugar syrup, just whipping. That is what we are doing in this recipe.

Italian meringue is made by streaming hot sugar syrup into whipping egg whites. It is more stable than French meringue and can produce more reliable macarons, but the hot sugar step intimidates a lot of beginners. If you want to graduate to that method later, my Italian macaron recipe walks through the whole thing.

(Note: Swiss meringue is the third classic meringue. It is made by warming egg whites and sugar over a bain marie until the sugar dissolves, then whipping cold. People sometimes confuse Swiss with French. They are not the same thing, and you do not need a bain marie for this recipe.)

The whipped meringue then gets folded into sifted powdered sugar and almond flour. The water from the egg whites turns into steam during the bake and lifts the piped batter to create those tiny feet. That folding process is called macaronage, and it is the most important step. The one that decides whether your shells come out smooth or cracked, full or hollow, perfect or close-but-not-quite.

After making thousands of these, I can tell you that even pastry chefs mess up macarons sometimes. They are sensitive. Oven temperature matters. Your bowl matters. Even the humidity in your kitchen matters. So take a deep breath. Making macarons is not about getting them perfect on the first try. It is about understanding what is happening in the bowl and learning from each batch.

⭐️⭐️⭐️⭐️⭐️ Reader Review

I used your recipe, and the shells came out fantastic. It ended up taking about 15/16 minutes to finish baking. I also didn't age the eggs in the fridge, but they were still fantastic. The first time, my shells grew perfectly. Thanks for spending the time building this.- Emily Dean

Why This French Macaron Recipe Works

Three things make this recipe beginner-friendly without sacrificing the result.

Aged egg whites build a stronger meringue. Egg whites that sit in the fridge for 2 to 4 days lose a small amount of water through the shell, which concentrates the proteins and lets them whip into a more stable, stronger foam. Stronger meringue means more forgiving macaronage. You can fold a few extra strokes without the batter collapsing on you.

Cream of tartar plus optional meringue powder protects the meringue. Cream of tartar is an acid that stabilizes egg-white foam, slowing the proteins from over-whipping into a dry, broken meringue. Meringue powder (the optional ingredient in this recipe) is dried egg whites with stabilizers built in. It is the safety net for beginners. Add it and you can practically over-whip the meringue without it falling apart.

Whipping on medium speed, not high. Most people crank the mixer too high to get to stiff peaks fast. Medium speed is better for macarons because it produces smaller, stronger air bubbles that hold their shape through the macaronage. High speed makes big, weak bubbles that pop during folding and contribute to hollow shells.

The technique that ties it all together is macaronage, the folding step. The goal is to deflate the meringue just enough that the batter flows in a slow, lazy ribbon when you lift the spatula, but still holds its shape on top of itself for a few seconds before melting back in. Too much fold, and your shells spread flat with no feet. Too little fold and your shells crack and develop hollows. There is a sweet spot, and finding it is the whole game.

French Macaron Ingredients

This recipe is one of the rare ones where you really cannot substitute anything except the flavor, filling, and color. Every ingredient does specific structural work. For a full list of the brands and tools I use, check out my macaron essentials storefront.

bowls of ingredients and tools for macarons

Almond flour. Not almond meal. Almond flour is finer, blanched (skin removed), and gives macaron shells their structure and signature smooth top. If large pieces remain after sifting, discard them and add back the same weight of fresh flour so your ratios stay accurate.

Powdered sugar. Sifted with the almond flour, it gives sweetness, smoothness, and a glossy finish to the shells. The cornstarch in store-bought powdered sugar also helps absorb extra moisture.

Granulated sugar. Whipped into the meringue to stabilize and sweeten. Some pastry chefs prefer superfine (caster) sugar because it dissolves faster, but regular granulated sugar works perfectly.

Egg whites. Aged in the fridge 2 to 4 days, then brought to room temperature before whipping. Fresh egg whites work but are less stable. Avoid carton egg whites from the grocery store; they rarely whip well. Room-temperature whites whip faster and to a greater volume than cold ones.

Cream of tartar. An acid that stabilizes the meringue and slows over-whipping. Not strictly required, but it gives beginners a wider margin for error.

Meringue powder (optional). Dried egg whites with stabilizers. A safety net that makes the meringue almost impossible to over-whip. Highly recommended for your first few attempts.

Salt. A pinch sharpens the flavor and balances the sweetness.

Vanilla extract. Or any other extract you want to flavor the shells with.

Gel or powdered food coloring. Liquid food coloring will throw off the batter consistency. Use gel or powder for vibrant color without adding water.

Before You Begin

A few setup steps that matter as much as the recipe itself.

baking tray lined with parchment paper and macaron templates
Hands wiping down tools with vinegar.
  • Age your egg whites. Crack and separate 2 to 4 days ahead, store the whites in a covered container in the fridge. Take them out 2 to 3 hours before mixing so they reach room temperature.
  • Wipe every tool with white vinegar. Bowl, whisk, paddle, spatula, even the inside of the mixer bowl. Vinegar removes any trace of grease that would keep your meringue from whipping. This is the step beginners skip and then wonder why their meringue won't form peaks.
  • Preheat your oven to 300°F (148°C).
  • Trim your parchment to fit the pan exactly. Or use silicone mats with pre-printed macaron templates. If you use my free macaron template, place it under the parchment, trace the circles, then flip the parchment so the marker side is down.
  • Measure every ingredient with a kitchen scale. Macarons are not a recipe where cup measurements work. Weight is non-negotiable.

How To Make Macaron Batter Step-By-Step

Refer to the recipe card for exact weights and timing.

powdered sugar and almond flour in a food processor bowl
  1. Process the dry ingredients. Pulse the almond flour, powdered sugar, and a pinch of salt in a food processor in 5-second increments, three times. This breaks down any clumps and gives you a finer mixture for smoother shells.
Woman sifting macaron dry ingredients into a clear glass bowl.
  1. Sift the dry mixture. Sift through a fine-mesh strainer into a large bowl to remove any large bits of almond. If you remove a lot, weigh what was removed and add back the same weight of fresh almond flour to keep your ratios right.
foamy egg mixture in a metal bowl
  1. Whip the meringue to soft peaks. Place egg whites, cream of tartar, and meringue powder (if using) into your stand mixer with the whisk attachment. Whisk on medium speed until foamy and you reach soft peaks. Medium speed gives you smaller, stronger air bubbles than high speed.
hand sprinkling a bowl of sugar into a bowl of whipping egg whites.
  1. Add the granulated sugar gradually. Sprinkle in the granulated sugar slowly while whisking on slow until all of it is added.

PRO TIP: Stay on medium the whole time. The temptation is to crank it up to speed things up, but high speed produces big, weak bubbles that pop during macaronage and lead to hollow shells.

Close up of thick meringue batter on a whisk attachment over a mixing bowl.
  1. Whip to stiff peaks: Continue whisking on medium until you reach stiff, glossy peaks. The meringue should hold a sharp tip when you lift the whisk and not flop over.
Lightly pink meringue on the whisk attachment above a mixing bowl.
  1. Add flavor and color. Add the vanilla and your gel or powdered food coloring. Mix briefly just to combine.

PRO TIP: This is THE step. Macaronage deflates the meringue just enough that the batter flows. Too much and your shells spread flat. Too little and they crack and hollow out.

spatula folding macaron batter in a bowl
  1. Macaronage: fold in the dry ingredients. Add ⅓ of the almond flour mixture to the meringue. Fold by scooping the spatula down to the bottom, up the side, and over the top. Rotate the bowl a quarter turn and repeat. Add the next ⅓, fold. Add the final ⅓, fold.

    Watch the video in the recipe card below for a full demonstration on macaronage.
Macaron batter flowing off a pink spatula in a "V" shape.
  1. Test the batter. When the batter flows off the spatula in a "V" shape, and the V settles back into itself within 10 to 20 seconds, you are done. Another good test: bang the bowl firmly onto the counter once. If the batter settles into itself, it is ready. If it stays mounded, keep folding. If it spreads instantly into a puddle, you have overmixed (next time will be better, that batch will still bake, but will be flat).
macaron batter in a piping bag
  1. Prepare your piping bag. Fit a pastry bag with a #12 round piping tip (or a similar Ateco 804-806). Cut the bag, insert the tip, twist the tip and bag together to seal the bottom and prevent leaks.

    Fold the top of the bag down over your hand or set the bag in a tall glass for stability. Scoop the batter in with a rubber spatula. Lay the bag flat on the counter and push all the batter to the bottom to remove air, then twist the top.
pastry bag full of macaron batter piping circles on a baking sheet
  1. Pipe the shells. Hold the bag straight up and down, about 1 inch above the parchment. Center the tip over a circle on your template. Squeeze without rotating until the batter reaches just inside the circle line, then stop squeezing. Make a small quick "C" motion with the tip to release without leaving a peak.
hand holding a needle above unbaked macarons
  1. Tap the trays. Once all shells are piped, lift the pan about 6 inches and drop it onto the counter a few times. This pops any air bubbles that would crack your shells in the oven. Use a toothpick to pop any visible bubbles that survived.

    Carefully remove the template from under the shells.
finger touching the top of a rested unbaked macaron
  1. Rest the shells. Let them sit at room temperature for 15 to 30 minutes until they form a skin. They should be dry to the touch and not stick to your finger when you press lightly. This drying step is what creates the puffy feet and prevents cracking. Do not rest longer than 30 minutes or the shell can get too thick to expand properly.
hands piping a dot of macaron batter in the corner of a baking sheet
  1. Anchor the parchment. Place a small dab of macaron batter under each corner of the parchment so it does not blow around in the oven.
knife lifting a macaron off a baking tray
  1. Bake at 300°F (148°C). Bake for 10 minutes, then rotate the pan front to back. Continue baking another 2 to 5 minutes (most batches finish at 12 to 15 minutes total). Bake time depends on your oven and humidity. I usually test to see if a shell is done by gently lifting with a knife and if it releases easily they are done. If it sticks give it another minute and check again.
close up of pink macarons
  1. Fill and sandwich. Fill the cooled shells with your filling of choice. Some great options: easy buttercream, white chocolate ganache (recipe in the card below), raspberry filling, lemon curd, chocolate ganache, or pretty much any cake filling.

Common French Macaron Problems To Avoid

Macarons are one of those bakes where the issue is right there on the cookie. Cracks, hollows, missing feet, lopsided shells, all of them tell you something specific about what went wrong. Here's how to read the signs and fix them on the next batch.

Different macaron shells on a sheet pan.
  • Cracked shells. Too many trapped air bubbles, the oven was too hot, or you skipped the resting step before baking. Tap the pan harder before resting, drop the oven temp by 10°F, or rest longer until truly dry to the touch.
  • Hollow shells. Most often caused by overmixed batter or an unstable meringue. Whip on medium (not high) for stronger bubbles. Stop folding the second the batter flows in a slow ribbon, not a fast one.
  • No feet. The batter was too wet (overmixed) or the shells did not rest long enough to form a skin. Always rest until the surface is dry to the touch.
  • Lopsided shells. Uneven piping, or your oven has hot spots and uneven airflow. Pipe straight down (not at an angle) and rotate the pan halfway through baking.
  • Wrinkled or pitted tops. Usually undermixed batter. The meringue was too stiff and trapped uneven amounts of air. Continue folding until the batter is smooth and lava-like.
  • Browned shells. Oven is too hot or they baked too long. Check at the 10-minute mark and pull as soon as a shell releases cleanly.
  • Sticky shells stuck to parchment. Underbaked. Bake another 1 to 2 minutes. The release test is your best doneness signal.
  • Meringue won't whip to stiff peaks. A trace of grease on the bowl, whisk, or yolk in the whites. Re-wipe everything with white vinegar and start over with a clean batch of whites.

Final Thoughts

Macarons are one of those recipes where the first batch teaches you more than the recipe ever can. They are sensitive, but they are not magic. Once you understand what macaronage is doing (deflating the meringue just enough to let it flow without breaking it), and you trust your kitchen scale, the technique becomes second nature.

The biggest piece of advice I can give beginners: do not try to combine a complicated flavor with your first attempt. Make plain shells with a vanilla buttercream filling first. Once you have nailed the shells, then play with flavors like chocolate, strawberry, or pistachio. Adding cocoa powder or pistachio paste changes the batter chemistry, and you do not want to be debugging both your technique and your flavor on the same batch.

Keep notes on each batch. Time of year, humidity, oven temp, batter consistency, what your feet looked like. Within three or four batches you will start to see your own patterns and adjust. That is the secret of every pastry chef who makes these look easy.

French Macaron FAQs

Can I convert this recipe to cups?

No. Macarons are one of the few recipes where weight measurements are non-negotiable. Even a small variation in the almond flour or sugar amount can throw off the batter and cause cracked, hollow, or footless shells. Use a digital kitchen scale.

How do I fix hollow macaron shells?

Hollow shells are almost always caused by overmixing the batter or by an unstable meringue. Three fixes: whip your meringue on medium speed instead of high (smaller, stronger bubbles), stop folding the moment the batter flows in a slow ribbon, and use cream of tartar plus meringue powder for extra stability. Make sure your shells are fully baked, an underbaked shell can also collapse and look hollow.

Why don't my macarons have feet?

Usually, it was because the batter was too wet (overmixed) or the shells did not rest long enough to form a skin before baking. The skin is what holds the surface in place while the steam below pushes up to create the feet. Rest at room temperature for 15 to 30 minutes until the surface is dry to the touch and does not stick to your finger.

Why are my macarons delicate and wrinkled?

Wrinkled or pitted tops usually mean the batter was undermixed. The meringue was too stiff and trapped uneven amounts of air, which causes the surface to sink unevenly as it cools. Continue folding until the batter is smooth and flows like slow-moving lava off the spatula.

Why did my macarons crack on top?

Cracking comes from trapped air bubbles, an oven that is too hot, or skipping the resting step. Tap the pan firmly on the counter several times after piping to release big bubbles, use a toothpick on any visible ones, and always rest the shells until truly dry to the touch before baking. If the cracks persist, drop your oven temperature by 10 to 15°F and try again.

How do you store macarons?

Filled macarons keep best refrigerated in an airtight container for 3 to 5 days. The flavor and texture actually improve after 24 hours of "maturing" in the fridge as the filling moistens the shell slightly. To freeze, place filled macarons on a tray to freeze solid first, then transfer to a zip-top bag for up to 3 months. Thaw in the refrigerator overnight before serving.

Why does my meringue keep collapsing or refusing to whip?

Almost always grease. Even the smallest trace of fat on the bowl, whisk, or in the egg whites will keep them from whipping properly. Wipe every tool with white vinegar before you start, and crack each egg into a separate small bowl before adding the whites to your mixer so a stray bit of yolk does not contaminate the whole batch.

Can I age my egg whites at room temperature instead of in the fridge?

It is not recommended. Aging egg whites at room temperature is a food safety risk because raw eggs can develop bacteria. The fridge slows that while still letting moisture evaporate through the shell, which is what makes the proteins stronger. Two to four days in the fridge is the sweet spot.

Do I have to use a food processor on the dry ingredients?

It helps a lot. Pulsing the almond flour and powdered sugar together breaks up clumps and creates a finer, more uniform mix that gives you smoother shells. If you do not have a food processor, sift the dry ingredients twice through a fine-mesh strainer and discard any large pieces.

More Macaron Recipes To Try

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If you tried this French Macaron Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!

Recipe

close up of french macarons on a plate
Print Recipe
4.94 from 186 votes

French Macaron Recipe

How to make crispy, crunchy, chewy french macarons! Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.
Prep Time20 minutes
Cook Time15 minutes
Resting time20 minutes
Total Time1 hour 8 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 99kcal
Author: Liz Marek

Equipment

  • Kitchen Scale
  • Stand Mixer
  • Parchment Paper
  • Piping Bag
  • 802 Round Piping Tip
  • Food processor

Ingredients

  • 4 ounces almond flour
  • 8 ounces powdered sugar
  • ¼ teaspoon salt
  • 4 ounces egg whites aged overnight in the fridge and brought to room temperature
  • ¼ teaspoon cream of tartar
  • ½ teaspoon meringue powder optional
  • 2 ounces granulated sugar super fine
  • 1 teaspoon vanilla extract
  • 1 drop gel food coloring optional

White Chocolate Ganache Filling

  • 7 ounces white chocolate
  • 4 ounces heavy cream
  • 1.5 ounces unsalted butter
  • 1 whole vanilla bean or 1 teaspoon extract
US Customary - Metric

Instructions

Before you Begin

  • Age your egg whites 2-4 days ahead of making your macarons. Crack and separate the eggs and store the whites in a container covered in plastic wrap.
  • Take your egg whites out of the fridge 2-3 hours in advance. Room-temperature egg whites whip up better than cold egg whites.
  • Begin by wiping your bowls, whisk, and tools down with some white vinegar. This will remove every trace of oil from the surface and help ensure the perfect macaron.
  • Preheat your oven to 300ºF (148ºC).
  • Trim the parchment paper to the size of your pan so that it fits perfectly inside or use silicone mats with pre-printed macaron templates on them.
  • Place the macaron template under the parchment or make your own template by tracing circles that are roughly 1.5" wide and spaced about 1" apart. Turn the parchment over so that the marker does not transfer to your cookies.
  • Measure out all your ingredients carefully using a food scale and set them aside. Having your ingredients ready to go will help ensure success.

Making the Macaron Batter

  • Place your dry ingredients (almond flour, powdered sugar, and salt) into your food processor. Process for 5-second increments, three times. Shake the container as needed to ensure even mixing.
  • Place your strainer over a large bowl.
  • Sift the almond flour mixture to remove any large bits of almond. If you have to remove a lot, make sure to add the same amount of almond flour back in so that your batter ratio is not thrown off.
  • Place your egg whites, cream of tartar, and meringue powder (optional) into the bowl of your stand mixer with the whisk attachment attached.
  • Begin whisking your egg whites on medium speed until you reach soft foamy peaks. Medium speed will produce smaller, stronger air bubbles than whipping at high speed.
  • Sprinkle in the granulated sugar slowly while whisking on slow until it's all added and continue whisking on medium until you reach stiff peaks.
  • Add in your food coloring and vanilla. Mix until just combined.
  • Add ⅓ of your almond mixture into your meringue and fold together by scooping up under your batter, running along the side and bringing the batter up and over the top. Rotate the bowl and repeat with the the second and third portion of the almond mixture. .
  • Continue folding until the batter flows off the spatula in a "V" and sits on the top of the batter for a few seconds before it dissolves back into the batter.
  • Another test you can do is to firmly bang your bowl onto the counter to see if the batter settles into itself. If it does, it's ready. If it doesn't move it still needs more mixing.
  • Prepare your piping bag with a #12 round piping tip by cutting the end of the piping bag off and inserting the tip into the bag.
  • Twist the piping tip and bag together to seal the bottom of the piping bag and then press the bag into the tip so that the filling does not leak out of the piping bag.
  • Fold the top of the piping bag down over your hand and scoop the macaron batter into the piping bag with a rubber spatula. Or you can place the piping bag into a tall glass so both your hands are free.
  • Lay the bag flat on the counter and push all the batter to the bottom of the piping bag so there are no air bubbles and then twist the top to prevent leaking. Tie the top into a knot if desired.
  • When ready to pipe, pull the piping tip out and move the batter down into the piping tip by squeezing the batter gently. Pro-tip: When you are not piping, hold the piping bag straight up to prevent leaking. When ready to pipe turn the bag over and immediately begin piping.

Piping the Macarons

  • Hold the piping bag straight up and down over a circle, about 1" away from the prepared baking sheets.
  • Begin squeezing, do not rotate or move your bag.
  • The piping tip opening should be touching the macaron at all times.
  • Stop piping just inside the circle.
  • Make a small quick "C" circular motion with the tip to remove it from the piped cookie. Try not to just lift up because this will leave little peaks on top of your cookies.
  • After all your macarons are piped, lift your pan up about 6" and drop it onto your work surface a few times. This helps pop any large bubbles that may have got trapped in your batter pop so they don't crack your macarons.
  • Use a needle or toothpick to fix any bubbles if you still have some.
  • Don't forget to remove the templates under the parchment paper before baking.
  • Allow the macarons to sit at room temperature for 15-30 minutes to develop a "skin" on them before baking. You should be able to lightly touch the top of the cookie and the batter will not stick to your finger. Do not leave your macarons out to dry for longer than 30 minutes or the shell can get too thick and your macaron shells won't develop feet.
  • Remove the template and place a small dab of macaron batter under the corner of each piece of parchment paper to keep it from blowing all over the place in the oven.
  • Bake the macarons in the oven at 300ºF for 10 minutes. Rotate the pan after 5 minutes to promote even baking as well as let some of the steam out of the oven which helps to prevent cracking.
  • Test one macaron by gently lifting it from the parchment paper with a knife. If it releases, your macarons are done. If it's sticking, continue baking and check every minute until they release.
  • Remove the baking tray from the oven and pull the parchment off the pan by sliding it gently onto a wire rack so that your macarons do not continue to bake.

Making White Chocolate Ganache

  • Combine your chocolate and cream together in a microwave-safe bowl.
  • Heat the mixture for one minute then whisk together.
  • Continue heating the mixture in 30-second increments until the chocolate is melted and everything is mixed together smoothly.
  • Add the butter and vanilla, then stir together until it's melted and combined.
  • Place the ganache into a piping bag and flatten the mixture out until it is pretty thin.
  • Place the ganache into the freezer for about 10 minutes to help it set up.
  • Push the ganache to the end of the piping bag with a bowl scraper.
  • Cut a small ⅛" hole in the bottom of the piping bag and begin filling your macaron shells with the ganache.
  • Place a second shell on top and now your macarons are complete!

Video

Notes

About the egg whites
  • Age 2 to 4 days in the fridge for a stronger meringue.
  • Bring to room temperature before whipping.
  • Avoid carton egg whites, they rarely whip well.
About the equipment
  • Glass or metal bowls only. Plastic holds onto trace grease that breaks meringue.
  • Silicone mats with pre-printed templates are the easiest setup for beginners.
  • A kitchen scale is required. Cup measurements do not work for this recipe.
Substitutions and add-ins
  • Cream of tartar is optional but stabilizing. Replace with 1 teaspoon of lemon juice if needed.
  • Meringue powder is optional but highly recommended for first-timers.
  • Sub vanilla for almond, lemon, peppermint, or any extract you like.
  • Use gel or powdered food coloring only. Liquid colors throw off the batter.
Make-ahead and storage
  • Filled macarons keep 3 to 5 days refrigerated in an airtight container.
  • Freeze filled macarons up to 3 months. Thaw overnight in the fridge.
  • Unfilled shells keep 1 week at room temperature in an airtight container.
Critical do-nots
  1. Don't substitute almond meal for almond flour. Almond meal is coarser and gives gritty shells.
  2. Don't whip the meringue on high speed. Medium produces stronger, smaller bubbles.
  3. Don't skip wiping every tool with vinegar. Trace grease will keep the meringue from whipping.
  4. Don't overmix the batter past the slow ribbon stage. Hollow, flat shells.
  5. Don't open the oven door during the first 10 minutes of baking. The shells will collapse.
  6. Don't use carton egg whites. Use fresh whites aged in the fridge.

Nutrition

Serving: 1cookie | Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 77IU | Vitamin C: 0.05mg | Calcium: 20mg | Iron: 0.1mg

Course Preview

Isomalt Succulent Terrarium Tutorial

Skill level: Intermediate

Guest instructor Sidney Galpern is back for another isomalt extravaganza.

In this tutorial, Sidney breaks down how to make a 100% isomalt succulent terrarium. Sidney shows how to form and pull 3 different kinds of succulents, along with creating the terrarium with super-clear, bubble-free glass panes. Sidney offers a ton of tips and tricks on getting your isomalt this clear and how to work with it.

Sidney also shows hand-painting techniques and airbrushing on the succulents and which color products can actually paint onto isomalt and how to seal the color in.

There's a lot to cover in this tutorial, so let's get our tools together and let's get started!

1:44:49 Minutes of Instruction

What You Will Learn

  • How to create a 100% isomalt succulent terrarium
  • Learn how to form and pull 3 different isomalt succulents
  • How to create super-clear no-bubbles isomalt glass panes
  • Learn how to paint and airbrush onto the succulents and seal in the color

Isomalt pulled and sculpted to look like succulents in a terrarium

Tutorial Chapters

  1. Making The Clear Isomalt Walls 3:15
  2. Coloring The Isomalt 16:07
  3. Pulling The Isomalt 20:50
  4. Making The Zebra Succulent 28:16
  5. Reheating The Isomalt 44:37
  6. Making The Echevaria 46:48
  7. Making The Burro's Tail 59:25
  8. Cutting Off The Corners 1:16:36
  9. Assembling The Terrarium Pt.1 1:19:18
  10. Shading The Succulents 1:22:20
  11. Adding The Secondary Colors 1:31:18
  12. Hand Painting The Zebra Succulent 1:37:41
  13. Assembling The Terrarium Pt.2 1:41:19
  14. Arranging The Succulents 1:42:33

Paid Video

Isomalt Succulent Terrarium

Skill level: Intermediate

Guest instructor Sidney Galpern is back for another isomalt extravaganza.

In this tutorial, Sidney breaks down how to make a 100% isomalt succulent terrarium. Sidney shows how to form and pull 3 different kinds of succulents, along with creating the terrarium with super-clear, bubble-free glass panes. Sidney offers a ton of tips and tricks on getting your isomalt this clear and how to work with it.

Sidney also shows hand-painting techniques and airbrushing on the succulents and which color products can actually paint onto isomalt and how to seal the color in.

There's a lot to cover in this tutorial, so let's get our tools together and let's get started!

1:44:49 Minutes of Instruction

What You Will Learn

  • How to create a 100% isomalt succulent terrarium
  • Learn how to form and pull 3 different isomalt succulents
  • How to create super-clear no-bubbles isomalt glass panes
  • Learn how to paint and airbrush onto the succulents and seal in the color

Tutorial Chapters

  1. Making The Clear Isomalt Walls 3:15
  2. Coloring The Isomalt 16:07
  3. Pulling The Isomalt 20:50
  4. Making The Zebra Succulent 28:16
  5. Reheating The Isomalt 44:37
  6. Making The Echevaria 46:48
  7. Making The Burro's Tail 59:25
  8. Cutting Off The Corners 1:16:36
  9. Assembling The Terrarium Pt.1 1:19:18
  10. Shading The Succulents 1:22:20
  11. Adding The Secondary Colors 1:31:18
  12. Hand Painting The Zebra Succulent 1:37:41
  13. Assembling The Terrarium Pt.2 1:41:19
  14. Arranging The Succulents 1:42:33

Cake

White Chocolate Raspberry Cake

In this delicious white chocolate raspberry cake recipe, three white chocolate cake layers are paired with white chocolate ganache and white chocolate buttercream frosting balanced with bright raspberry filling. Pair this cake with cream cheese frosting, lemon curd, or really any combination of frostings and fillings.slice of white chocolate raspberry cake on a plate

White chocolates' signature flavor is a combination of sweet cocoa butter, milk, and vanilla. It's rich and creamy, and extra sweet, but that balances perfectly with tart fruits. This layer cake is perfect for a holiday table, wedding cake, bridal shower, baby shower, or just for fun! 

Table of contents

Ingredientsbowls of ingredients for white chocolate raspberry cake

White chocolate: It is important to find real white chocolate for this recipe to turn out well. Look at the ingredients on the package and make sure cocoa butter is listed as the main ingredient. Most white chocolate chips or candy melts have palm oil instead of cocoa butter. The cocoa butter ensures an authentic flavor, proper melting, and smooth texture. I like Lindt brand of white chocolate bars. 

Raspberries: I was lucky to find some tart fresh raspberries for the top of the cake, but I chose to use frozen to make the filling. Frozen berries are picked and flash-frozen at the peak of their season, so the fresh flavor is preserved. If you are short on time or effort you can also just store-bought raspberry jam. 

I chose to make a filling to keep my layers neat, but you could absolutely put fresh berries in the center for a fresh flavor and bright pops of color when you cut the cake.

How to Make White Chocolate Raspberry Cake

This white chocolate raspberry cake has four components; white chocolate cake, white chocolate ganache, white chocolate buttercream, and raspberry filling.

Adding a layer of ganache to the cake is not required, but it intensifies the flavor of white chocolate. Plus it's used for making white chocolate buttercream. Real white chocolate adds more structure to this cake and buttercream, making it perfect for decorating and stacking.  fork slicing into a piece of white chocolate raspberry cake

Making White Chocolate Cake

  1. Preheat your oven to 335ºF and prepare three, 6-inch cake pans with cake goop or another preferred pan release. You can also use two, 8-inch cake pans. hands brushing cake release onto cake pans
  2. Heat the milk in the microwave and then add your chopped white chocolate to the milk. Let it sit for 5 minutes. hands pouring a bowl of white chocolate into a container of milk
  3. Microwave in 10-second increments until the chocolate is melted, then whisk until all the chocolate is melted into the milk. whisk mixing together container of milk
  4. Add the vanilla extract and set aside allowing the white chocolate milk to cool down to just above room temperature. It doesn't take a lot of heat to melt white chocolate, so just be patient as it melts into the milk. 
  5. In a large mixing bowl, combine your flour, baking powder, and salt, whisk briefly and set aside.hand adding a small bowl of powder into a large bowl of flour
  6. Place the butter and sugar in a stand mixer with a paddle attachment and cream it until light and fluffy, about 1 to 2 minutes. Scrape the bottom of the bowl. butter and sugar in the bottom of a clear stand mixer bowlcreamed butter and sugar int he bottom of a clear bowl
  7. Add the egg whites one at a time to the butter mixture while mixing on medium speed and let each fully combine before adding the next. Make sure your egg whites are just above room temperature, as cold egg whites will curdle the batter. hand pouring a container of egg whites into a glass bowl
  8. Add ⅓ of your dry flour mixture to the bowl and mix on low speed until just combined. bowl of flour pouring into a glass stand mixer bowl
  9. Then add ½ of your wet ingredients, then alternate adding the rest of the dry and liquids and mix until combined.hand pouring wet ingredients into batter in glass stand mixer bowlfinished cake batter mixed in a stand mixer bowl
  10. Divide the batter into the prepared cake pans. Pro-tip: To get even layers, use a food scale to make sure the batter is divided evenly. three cake pans on a granite table filled with batter
  11. Bake the cakes at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center. clean toothpick coming out of a baked cake in the oven
  12. Let the cake layers cool for ten minutes and then turn them out onto a wire cooling rack. Wrap the cakes in plastic wrap while they're still warm and place them into the freezer to flash chill. This locks in the moisture. oven mitts lifting a cake pan off of a cake layer
  13. Once they're cold but not frozen you can then trim off the brown edges of your cakes. This is optional but makes for really pretty layers.knife cutting the dome off of a cake

Making Raspberry Filling

  1. Add the raspberries and sugar to a medium-sized saucepan over medium heat.hand pouring sugar onto raspberries in a pot.
  2. Heat the raspberry puree until it begins to bubble. Increase the heat to medium-high heat if needed.cooked raspberries in a pot with a spatula.
  3. In a small bowl, combine the water and the Clear-Jel (or cornstarch) and mix until smooth. Don't just add the Clear-Jel (or cornstarch) directly to the hot liquid or you'll end up with lumps of thickener in your filling.hands whisking water and cornstarch together.
  4. Add the Clear-Jel mixture (or cornstarch slurry) to the hot liquid and mix for one more minute to thicken the mixture.hand pouring cornstarch slurry into cooked raspberries in a pot while stirring.
  5. Add in the lemon juice and zest and continue cooking for one more minute.hand pouring lemon zest into pot with raspberry mixture.
  6. Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it's touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it. raspberry filling being poured into a mason jar.

Making White Chocolate Ganache

  1. If using a bar, chop the white chocolate with a knife into smaller pieces. hand chopping white chocolate with a knife.
  2. Microwave the chocolate in a microwave-safe bowl for 1 minute to soften.
  3. Bring the heavy whipping cream to a simmer in a pot over the stove.
  4. Pour the warm cream over the chocolate and make sure all of the chocolate is fully covered, then set for 5 minutes. heavy cream pouring into a bowl of white chocolatewhisk pushing white chocolate chips underneath cream.
  5. Whisk gently to combine the cream and chocolate until it comes together and is smooth and creamy. If the chocolate isn't fully melted, microwave it in 30-second increments. Set the ganache aside to use in the buttercream and the cake layers.Whisk drizzling white chocolate ganache in a bowl.

Making White Chocolate Buttercream

  1. Place the egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, then whip on high for 1-2 minutes to dissolve the powdered sugar.egg whites and powdered sugar in a glass bowl.
  2. Add in the salt and vanilla extract.hand adding salt to a bowl of mixing buttercream.
  3. Add the butter in chunks and whip with the whisk attachment for about 8 to 10 minutes until light and fluffy. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping. hand adding a chunk of butter to a bowl of buttercream.whisk attachment full of buttercream.
  4. If your buttercream looks curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10 to 15 seconds until JUST barely melted. Pour it back into the whipping buttercream to bring it all together.
  5. Add in the warm or room temperature ganache, if it's slightly warm it will help emulsify the buttercream. hand scooping a cup of white chocolate ganache with a measuring cup.
  6. Whip the buttercream on high with the whisk attachment for 2 minutes until it's very white, light, and shiny. If it tastes more like white chocolate than butter then it is ready to go!spatula holding fluffy white chocolate buttercream.
  7. Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.paddle attachment in smooth buttercream.

Assembling and Decorating the Cake

  1. Once your cake layers are very cold (or partially thawed if frozen) and trimmed, place your first layer on a cake board and coat the layer with a thin layer of white chocolate ganache. hand spreading ganache over a cake layer with an offset spatula
  2. Cover the ganache with a thin layer of white chocolate buttercream and then pipe a dam around the cake edge, making a pool to fill with your raspberry filling. piping bag creating a dam of buttercream on a cake
  3. Carefully fill the pool with raspberry filling, and take it easy on the amount because as you add more layers on top, the weight can squeeze the filling out and cause leaks on the sides of your cake. spoon spreading raspberry filling on a cake layer
  4. Spread a thin layer of buttercream on the next layer of cake that you are going to put on top of the raspberry, I do this so the raspberry doesn't soak into the top layer. It's not totally necessary, I just choose to do this because I like the way it looks when I cut it. spatula spreading buttercream on the bottom of a cake layer.
  5. Repeat the layering process for the next two layers of cake, ganache, buttercream dam, and raspberry filling. spoon spreading raspberry filling on a second cake layer.
  6. Give the cake an even crumb coat with your offset spatula and place it in the freezer to chill and firm up before moving on to the final coating and decorating. cake covered in a crumb coat of buttercream.
  7. Once the cake is firm to the touch, apply the final coating of white chocolate frosting and smooth it with a cake scraper, place the cake on the serving board. hand holding a bench scraper against a cake
  8. Pipe dollops of buttercream around the top edge of the cake alternating with a fresh berry, make sure the dollops and berries are touching, creating a dam to keep the raspberry filling in the center. Then fill in the center with your remaining raspberry filling. spatula spreading raspberry filling on the top center of a cake
  9. Shave leftover white chocolate with a potato peeler to create shavings. potato peeler scraping against a bar of white chocolate
  10. While the buttercream is still somewhat soft press white chocolate shavings into the sides of the cake. hand pressing white chocolate shavings onto the side of the cake
  11. Chill the cake for 30 minutes to allow the buttercream to set. The cake can sit out at room temperature for a few hours until you are ready to serve it. It will cut cleaner slices if it is cold, but the flavor will be better at room temperature, especially the white chocolate!land lifting a slice out of a white chocolate cake

Tips for Baking From Scratch

  1. Weigh your ingredients to avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
  2. Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse.
  3. No buttermilk? You can make your own buttermilk 
  4. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
  5. Make your own pan release (cake goop!) The best pan release ever! 
  6. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transportation.

FAQ

What if my white chocolate doesn't have cocoa butter? 

Then it isn't really white chocolate, its candy melts. It will not have the same melting behavior or flavor as real white chocolate, so it is recommended to achieve the best possible outcome for this cake. 

What flavors go well with white chocolate?

You can get creative and use any fruit you like! Just make sure you make a filling that is thick enough to not run out of the layers of your cake. This would be a fun cake to experiment with lemon, lime, passion fruit, or strawberry.

Can I just add white chocolate to my regular white cake batter or a white cake mix?

No, because of the fat and sugar content of white chocolate, it will alter the balance of the ingredients and the results will not be great. The cake will be too sweet and too heavy due to the added fat and sugar, the recipe needs to be balanced to accommodate added ingredients. 

Can I bake this white chocolate raspberry cake in a bundt pan?

Yes, this cake can be baked in any size pan. You will have to adapt the baking time for each pan, with about 45-55 minutes for a bundt.

Lemon Raspberry Cake

Blackberry Lime Cake

Pistachio Cake with raspberry filling

Orange Creamsicle Cake

Recipe

slice of white chocolate raspberry cake on a plate
Print Recipe
4.79 from 144 votes

White Chocolate Raspberry Cake

The creamy richness of melted white chocolate combined with bright tart raspberries creates a perfect harmony in this white chocolate raspberry cake! Indulge in a soft and buttery cake that's rich in every bite, yet not too sweet.
Prep Time30 minutes
Cook Time30 minutes
Chilling Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 cups
Calories: 2201kcal
Author: Liz Marek

Equipment

  • 3 6" x 2" cake pans or two 8"
  • 1 Stand Mixer with the paddle and whisk attachments

Ingredients

White chocolate cake

  • 10 ounces whole milk room temperature
  • 6 ounces white chocolate
  • 1 teaspoon vanilla extract
  • 14 ounces all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 ounces unsalted butter softened
  • 12 ounces granulated sugar
  • 6 large fresh egg whites not boxed, room temperature

Raspberry filling

  • 12 ounces fresh or frozen raspberries (3 cups)
  • 5 ounces granulated sugar (¾ cup)
  • 2 Tablespoons cornstarch or clear jel
  • 1 ounce cold water (2 Tablespoons)
  • 1 Tablespoon fresh lemon juice
  • 1 whole lemon zest

White chocolate ganache

  • 24 ounces white chocolate
  • 8 ounces heavy whipping cream

White chocolate buttercream

  • 6 ounces pasteurized egg whites
  • 20 ounces powdered sugar sifted if not from a bag
  • 24 ounces unsalted butter softened
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups white chocolate ganache either freshly made or warmed up to a pourable consistency
US Customary - Metric

Instructions

Making White Chocolate Cake

  • Preheat your oven to 335ºF and prepare three, 6-inch cake pans with cake goop or another preferred pan release. You can also use two, 8-inch cake pans. 
  • Heat the milk in the microwave and then add your chopped white chocolate to the milk. Let it sit for 5 minutes. 
  • Microwave in 10-second increments until the chocolate is melted, then whisk until all the chocolate is melted into the milk. 
  • Add the vanilla extract and set aside allowing the white chocolate milk to cool down to just above room temperature. It doesn't take a lot of heat to melt white chocolate, so just be patient as it melts into the milk. 
  • In a large mixing bowl, combine your flour, baking powder, and salt, whisk briefly and set aside.
  • Place the butter and sugar in a stand mixer with a paddle attachment and cream it until light and fluffy, about 1 to 2 minutes. Scrape the bottom of the bowl. 
  • Add the egg whites one at a time to the butter mixture while mixing on medium speed and let each fully combine before adding the next. Make sure your egg whites are just above room temperature, as cold egg whites will curdle the batter. 
  • Add ⅓ of your dry flour mixture to the bowl and mix on low speed until just combined. 
  • Then add ½ of your wet ingredients, then alternate adding the rest of the dry and liquids and mix until combined.
  • Divide the batter into the prepared cake pans. Pro-tip: To get even layers, use a food scale to make sure the batter is divided evenly. 
  • Bake the cakes at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center. 
  • Let the cake layers cool for ten minutes and then turn them out onto a wire cooling rack. Wrap the cakes in plastic wrap while they're still warm and place them into the freezer to flash chill. This locks in the moisture. 
  • Once they're cold but not frozen you can then trim off the brown edges of your cakes. This is optional but makes for really pretty layers.

Making Raspberry Filling

  • Add the raspberries and sugar to a medium-sized saucepan over medium heat.
  • Heat the raspberry puree until it begins to bubble. Increase the heat to medium-high heat if needed.
  • In a small bowl, combine the water and the Clear-Jel (or cornstarch) and mix until smooth. Don't just add the Clear-Jel (or cornstarch) directly to the hot liquid or you'll end up with lumps of thickener in your filling.
  • Add the Clear-Jel mixture (or cornstarch slurry) to the hot liquid and mix for one more minute to thicken the mixture.
  • Add in the lemon juice and zest and continue cooking for one more minute.
  • Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it's touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it. 

Making White Chocolate Ganache

  • If using a bar, chop the white chocolate with a knife into smaller pieces. 
  • Microwave the chocolate in a microwave-safe bowl for 1 minute to soften.
  • Bring the heavy whipping cream to a simmer in a pot over the stove.
  • Pour the warm cream over the chocolate and make sure all of the chocolate is fully covered, then set for 5 minutes. 
  • Whisk gently to combine the cream and chocolate until it comes together and is smooth and creamy. If the chocolate isn't fully melted, microwave it in 30-second increments. Set the ganache aside to use in the buttercream and the cake layers.

Making White Chocolate Buttercream

  • Place the pasteurized egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, then whip on high for 1-2 minutes to dissolve the powdered sugar.
  • Add in the salt and vanilla extract.
  • Add the butter in chunks and whip with the whisk attachment for about 8 to 10 minutes until light and fluffy. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping. 
  • If your buttercream looks curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10 to 15 seconds until JUST barely melted. Pour it back into the whipping buttercream to bring it all together.
  • Add in the warm or room temperature ganache, if it's slightly warm it will help emulsify the buttercream. 
  • Whip the buttercream on high with the whisk attachment for 2 minutes until it's very white, light, and shiny. If it tastes more like white chocolate than butter then it is ready to go!
  • Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.

Assembling and Decorating the Cake

  • Once your cake layers are very cold (or partially thawed if frozen) and trimmed, place your first layer on a cake board and coat the layer with a thin layer of white chocolate ganache. 
  • Cover the ganache with a thin layer of white chocolate buttercream and then pipe a dam around the cake edge, making a pool to fill with your raspberry filling. 
  • Carefully fill the pool with raspberry filling, and take it easy on the amount because as you add more layers on top, the weight can squeeze the filling out and cause leaks on the sides of your cake. 
  • Spread a thin layer of buttercream on the next layer of cake that you are going to put on top of the raspberry, I do this so the raspberry doesn't soak into the top layer. It's not totally necessary, I just choose to do this because I like the way it looks when I cut it. 
  • Repeat the layering process for the next two layers of cake, ganache, buttercream dam, and raspberry filling. 
  • Give the cake an even crumb coat with your offset spatula and place it in the freezer to chill and firm up before moving on to the final coating and decorating. 
  • Once the cake is firm to the touch, apply the final coating of white chocolate frosting and smooth it with a cake scraper, place the cake on the serving board. 
  • Pipe dollops of buttercream around the top edge of the cake alternating with a fresh berry, make sure the dollops and berries are touching, creating a dam to keep the raspberry filling in the center. Then fill in the center with your remaining raspberry filling. 
  • Shave leftover white chocolate with a potato peeler to create shavings. 
  • While the buttercream is still somewhat soft press white chocolate shavings into the sides of the cake. 
  • Chill the cake for 30 minutes to allow the buttercream to set. The cake can sit out at room temperature for a few hours until you are ready to serve it. It will cut cleaner slices if it is cold, but the flavor will be better at room temperature, especially the white chocolate!

Notes

Cake:
  • Make sure the white chocolate you're using has cocoa butter as an ingredient in it. (I like Lindt chocolate bars!)
  • Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
  • Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
  • Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  • Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 
Buttercream: 
  • Pasteurized egg whites are heat treated, often come in a box, and are safe to eat without cooking. If you only have access to fresh egg whites, try making Swiss meringue buttercream instead and adding white chocolate ganache to that. 

Nutrition

Serving: 1cup | Calories: 2201kcal | Carbohydrates: 242g | Protein: 20g | Fat: 133g | Saturated Fat: 83g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 3g | Cholesterol: 287mg | Sodium: 507mg | Potassium: 700mg | Fiber: 4g | Sugar: 197g | Vitamin A: 3362IU | Vitamin C: 13mg | Calcium: 375mg | Iron: 3mg

Bread

Sticky Buns Recipe

Homemade sticky buns recipe made from soft, sweet dough, a cinnamon sugar filling, and a sticky glaze. Flip them out onto a plate and let that ooey-gooey sticky glaze drip. Soft, sticky, and oh-so-addictive!

close up of sticky buns on a blue plate

Making your own sticky buns from scratch is SO much better than a can. It's not hard at all to do. This sweet dough is so versatile for all types of desserts like cinnamon rolls and danish! Prep these sticky buns the day before and pop them in the oven for the most amazing fresh sticky buns right out of the oven. Enjoy them with your morning coffee.

What's in this blog post

Sticky Buns Ingredientsbowls of ingredients for sticky buns

Instant yeast is my preference when making bread because it will rise SO much faster than active dry yeast.

All-purpose flour or bread flour will work for this sweet dough recipe. Bread flour has a higher protein content and will give a slightly better texture to your buns. Either is okay.

Corn syrup adds that gooey texture to the glaze on top of the sticky buns. You can add more if you want a more "ooze" to your sticky buns. Use less for a more set caramel on top.

Pecans are the traditional topping for sticky buns, but you can use any type of nut that you prefer. Or just leave them out entirely!

How to Make Sticky Buns

Sticky buns have three components: the sweet dough, the cinnamon sugar filling, and the caramel pecan glaze. I find it easiest to make all three and assemble my sticky buns in one day, then refrigerate them overnight. Then, proof and bake them the next morning for breakfast.

Making the Sweet Dough

  1. Warm the milk to 110ºF.
    hand holding a thermometer in a container of milk reading 110 degrees
  2. Add the flour, yeast, and sugar to the bowl of your stand mixer with the dough hook attachment and mix the dry ingredients briefly. You can make this dough without a stand mixer, you'll just have to knead by hand for 10 to 15 minutes.
    dry ingredients for sticky buns in a glass stand mixer bowl
  3. Add the softened butter in chunks and mix on low speed until it is broken up and distributed amongst the flour.
    butter added to a glass bowl with dry ingredients for sticky buns
  4. Slowly drizzle in the warm milk while mixing on low, and mix until the flour starts to stick together.
    container of milk pouring into a glass stand mixer bowl
  5. Then add in your eggs one at a time and mix until combined.
    hand pouring a bowl of eggs into a stand mixer bowl
  6. Finally, add your salt. Salt is added last to give the yeast a chance to get a little coating in flour and butter. Salt kills yeast, so this gives the yeast an upper hand in the battle. 
  7. Mix the dough on medium speed with the dough hook until the dough pulls away from the sides of the bowl and bounces back when you touch it. Once it forms a smooth ball, turn off the mixer. This can take 5-10 minutes. 
    dough mixing in a stand mixer bowl
    dough mixing in a stand mixer bowl
  8. Remove the dough from the mixing bowl and knead it for a few minutes on the counter.
    hands pressing down on a ball of dough
  9. Roll the dough into a nice tight ball.
    smooth dough ball on a counter top
  10. Place the dough ball in a large bowl greased with oil and cover it with plastic wrap.
    hands covering a ball of dough in a glass bowl with plastic wrap
  11. Place the bowl in a warm place and let the dough rise until it doubles in size. This can take anywhere from 30 to 60 minutes but will vary depending on the temperature of your room. 80°F is the best temperature for proofing, so I like to put it in my turned-off oven with the light on or on top of my dishwasher while it's running.
    hands placing a glass bowl of dough on top of a cool stove

Making the Caramel Pecan Glaze

  1. Add the softened butter, brown sugar, and cinnamon to a large bowl and mix with a whisk or electric mixer until it's light and fluffy.
    electric hand mixer combining a butter mixture
  2. Drizzle in the corn syrup and vanilla and mix until combined. Use less corn syrup if you want a thicker consistency for your glaze.
    pouring a container of corn syrup into a glaze mixture
  3. Spread the glaze paste into a 9" or 10" round cake pan (or baking dish of your choice) around the sides and the bottom of the pan.
    spatula spreading a glaze paste around the sides of a cake pan
  4. Sprinkle pecans over the top of the glaze and set the pan aside. We're going to flip this upside down and it will become the gooey, caramelized top of the sticky buns.
    hand sprinkling pecans onto the bottom of a cake pan

Assembling the Sticky Buns

  1. Make the cinnamon sugar filling by adding the softened butter, sugar, and cinnamon to a large bowl and mixing until smooth with a whisk or hand mixer.
    butter, cinnamon, and sugar in a glass bowl
    electric hand mixer blending a cinnamon sugar filling
  2. When your dough has doubled in size, remove it from the bowl onto a lightly floured surface.
    hands pressing dough on a counter
  3. Roll out the dough with a rolling pin into a large rectangle, ½ inch thick, about 12" wide, and 15" long.
    hands rolling out dough with a wooden rolling pin
  4. Smear the cinnamon-sugar mixture on top of the rolled-out dough, leaving about ½ inch of space along the outside edges of the dough.
    cinnamon sugar filling spread out on a rectangle of dough
  5. Sprinkle pecans on top of the dough, making sure to evenly space them out.
    hand sprinkling pecans on top of a rectangle of dough
  6. Tightly roll from the long side of the dough into a log shape.
    hands rolling the long side of dough into a log
  7. Score 8 evenly-spaced sections in the top of the dough with a sharp knife, then carefully cut them into buns. The dental floss trick unfortunately won't work because it can't cut through the pecans, so a serrated knife works best.
    serrated knife cutting through a log of dough
  8. Assemble the cinnamon buns in your prepared pan on top of the glaze mixture. It's okay if they are almost touching, just make sure that your pan is big enough to easily fit all of the buns. They will proof again before baking.
    hands assembling sticky buns into a cake pan
  9. Cover the pan with a clean kitchen towel and place them in a warm area for 30 to 60 minutes until the buns are crowded in the pan and poofy. They don't have to be fully doubled in size, but your rise time will also be determined by the size of your pan.
    covering unbaked sticky buns in a cake pan with a tea towel

Baking the Sticky Buns

  1. Bake at 350°F for 45-60 mins until the tops are golden brown and the internal temperature in the center reads 190°F. Use a thermometer to check, as the baking times will vary depending on what size pan you use.
    hand pushing a cake pan of sticky buns into an oven
  2. Make sure you place a sheet pan on the rack under the rolls to catch the drips, or it will burn on the bottom of your oven. I had to switch my sheet pans out a few times to avoid a lot of smoke from the burning sugar. This was a lot easier to clean a sheet pan than the bottom of my oven! 
    hand pushing a blue sheet pan underneath sticky buns in an oven
  3. If the top is getting too brown and the center is not done, lightly cover it with a piece of foil to slow down the browning on top. 
  4. Remove the finished sticky buns from the oven and cool in the pan for 5 minutes. We want the caramel glaze to set slightly, but still be hot so that it comes out of the pan.
    thermometer inserted in baked sticky buns reading 190 degrees
  5. Place a large serving plate on top of your pan and carefully flip the sticky buns upside down.
    hands placing a blue plate upside down over sticky buns in a pan
    oven mitts lifting a cake pan off of baked sticky buns
  6. If there is any remaining caramel in the pan, put it back in the oven for 5 minutes then drizzle the caramel on top of the sticky buns.
    hand lifting a sticky bun

FAQ

What's the difference between sticky buns and cinnamon rolls?

Sticky buns and cinnamon rolls are quite similar. They are both made with a sweet enriched dough and filled with cinnamon and sugar. The dough is rolled up and then cut into slices. The main difference is that cinnamon rolls are glazed with cream cheese frosting, while sticky buns are covered in pecans and caramel glaze.

How do you store sticky buns?

Sticky buns can be kept at room temperature for 2 days or refrigerated for up to a week. They need to be kept in an airtight container to prevent the sticky buns from drying out.

Can you reheat sticky buns?

Yes! Sticky buns are best eaten warm, so microwaving them for 30 seconds to 1 minute will make the caramel gooey and the bread soft again.

Are honey buns and sticky buns the same thing?

Yes, honey buns and sticky buns are both a type of sweet bread filled with cinnamon and topped with nuts and caramel sauce. They're often called Chelsea buns in the UK, although these are more closely compared to cinnamon rolls.

How do you keep sticky buns soft?

Sticky buns can dry out by using too much flour, over-baking, or not storing them in an airtight container. Using a scale to weigh out your ingredients is important because you could accidentally be adding extra flour by using cups. Measuring by weight is much more accurate than volume.

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Recipe

homemade sticky buns on a blue plate on top of a natural woven placemat
Print Recipe
4.88 from 8 votes

Sticky Buns Recipe

The best homemade sticky buns recipe from scratch with a gooey caramel pecan glaze and homemade sweet dough. Don't be intimidated by making bread at home, this recipe breaks it all down step by step. Make sure to eat them warm for the best soft and fluffy texture.
Prep Time20 minutes
Cook Time25 minutes
Proofing2 hours 30 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 Rolls
Calories: 945kcal
Author: Liz Marek

Equipment

  • 1 Stand mixer with dough hook
  • 1 9" or 10" cake pan or casserole dish
  • 1 Sheet pan (13"x18") or similar sized pan

Ingredients

Sweet Dough

  • 4 ounces milk 110ºF
  • 5 grams dried instant yeast
  • 14 ounces all-purpose flour or bread flour
  • 4 ounces unsalted butter softened
  • 2 ounces sugar
  • ½ teaspoon salt
  • 1 large egg room temperature

Cinnamon Filling

  • 4 ounces unsalted butter softened to almost melted
  • 4 ounces granulated sugar
  • 10 grams cinnamon
  • 2 ounces pecans chopped

Pecan Caramel Glaze

  • 8 ounces unsalted butter softened
  • 4 ounces granulated sugar
  • 4 ounces brown sugar light or dark
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 4 ounces corn syrup
  • 1 teaspoon vanilla extract
  • 3 ounces pecans chopped
US Customary - Metric

Instructions

Making the Sweet Dough

  • Warm the milk to 110ºF
  • Add the flour, yeast, and sugar to the bowl of your stand mixer with the dough hook attachment and mix the dry ingredients briefly. You can make this dough without a stand mixer, you'll just have to knead by hand for 10 to 15 minutes.
  • Add the softened butter in chunks and mix on low speed until it is broken up and distributed amongst the flour.
  • Slowly drizzle in the warm milk while mixing on low and mix until the flour starts to stick together.
  • Then add your eggs one at a time and mix until combined.
  • Finally, add your salt. Salt is added last to give the yeast a chance to get a little coating in flour and butter. Salt kills yeast, so this gives the yeast an upper hand in the battle. 
  • Mix the dough on medium speed with the dough hook until the dough pulls away from the sides of the bowl and bounces back when you touch it. Once it forms a smooth ball, turn off the mixer. This can take 5-10 minutes. 
  • Remove the dough from the mixing bowl and knead it for a few minutes on the counter.
  • Roll the dough into a nice tight ball.
  • Place the dough ball in a large bowl greased with oil and cover it with plastic wrap.
  • Place the bowl in a warm place and let the dough rise until it doubles in size. This can take anywhere from 30 to 60 minutes but will vary depending on the temperature of your room. 80°F is the best temperature for proofing, so I like to put it in my turned-off oven with the light on or on top of my dishwasher while it's running

Making the Caramel Pecan Glaze

  • Add the softened butter, brown sugar, and cinnamon to a large bowl and mix with a whisk or electric mixer until it's light and fluffy.
  • Drizzle in the corn syrup and vanilla and mix until combined. Use less corn syrup if you want a thicker consistency for your glaze.
  • Spread the glaze paste into a 9" or 10" round cake pan (or baking dish of your choice) around the sides and the bottom of the pan.
  • Sprinkle pecans over the top of the glaze and set the pan aside. We're going to flip this upside down and it will become the gooey, caramelized top of the sticky buns.

Assembling the Sticky Buns

  • Make the cinnamon sugar filling by adding the softened butter, sugar, and cinnamon to a large bowl and mixing until smooth with a whisk or hand mixer.
  • When your dough has doubled in size, remove it from the bowl onto a lightly floured surface.
  • Roll out the dough with a rolling pin into a large rectangle, ½ inch thick, about 12" wide, and 15" long.
  • Smear the cinnamon-sugar mixture on top of the rolled-out dough, leaving about ½ inch of space along the outside edges of the dough.
  • Sprinkle pecans on top of the dough, making sure to evenly space them out.
  • Tightly roll from the long side of the dough into a log shape.
  • Score 8 evenly-spaced sections in the top of the dough with a sharp knife, then carefully cut them into buns. The dental floss trick unfortunately won't work because it can't cut through the pecans, so a serrated knife works best.
  • Assemble the cinnamon buns in your prepared pan on top of the glaze mixture. It's okay if they are almost touching, just make sure that your pan is big enough to easily fit all of the buns. They will proof again before baking.
  • Cover the pan with a clean kitchen towel and place them in a warm area for 30 to 60 minutes until the buns are crowded in the pan and poofy. They don't have to be fully doubled in size, but your rise time will also be determined by the size of your pan.

Baking the Sticky Buns

  • Bake at 350°F for 45-60 mins until the tops are golden brown and the internal temperature in the center reads 190°F. Use a thermometer to check, as the baking times will vary depending on what size pan you use.
  • Make sure you place a sheet pan on the rack under the rolls to catch the drips, or it will burn on the bottom of your oven. I had to switch my sheet pans out a few times to avoid a lot of smoke from the burning sugar. This was a lot easier to clean a sheet pan than the bottom of my oven! 
  • If the top is getting too brown and the center is not done, lightly cover it with a piece of foil to slow down the browning on top. 
  • Remove the finished sticky buns from the oven and cool in the pan for 5 minutes. We want the caramel glaze to set slightly, but still be hot so that it comes out of the pan.
  • Place a large serving plate on top of your pan and carefully flip the sticky buns upside down.
  • If there is any remaining caramel in the pan, put it back in the oven for 5 minutes then drizzle the caramel on top of the sticky buns.

Video

Notes

  1. Corn syrup: More = gooeyer, drippy caramel. Less = firmer, more set caramel. Adjust to your preference.
    Toasting pecans (optional): Toast at 350º F for 8 to 10 minutes until fragrant. Deepens flavor and keeps them crunchier after baking.
    Nut substitutions: Walnuts, almonds, or hazelnuts all work as 1:1 swaps. Omit entirely for nut-free.
    Overnight method: Assemble rolls in the pan, cover tightly, refrigerate. Next morning, rest 30 to 45 minutes before baking. Add 3 to 5 extra minutes to baking time.
    Freeze unbaked: After second proof, wrap tightly and freeze up to 1 month. Thaw overnight in the fridge, rest 30 to 45 minutes, bake as directed.
    Freeze baked: Cool completely, wrap tightly, freeze up to 2 months. Thaw in fridge, reheat covered at 350º F for 10 to 15 minutes.
    Storage: Room temperature, airtight, up to 2 days. Refrigerator, up to 1 week. Reheat before serving.
    Reheating: Individual bun: microwave 20 to 30 seconds. Full pan: cover with foil, 350º F for 8 to 10 minutes.

Nutrition

Serving: 1roll | Calories: 945kcal | Carbohydrates: 98g | Protein: 8g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 326mg | Potassium: 195mg | Fiber: 4g | Sugar: 62g | Vitamin A: 1488IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 3mg