This Apple Bundt Cake is a super moist cake dotted with chunks of fresh apples and crunchy pecans and smothered in a homemade praline glaze. Make it all year round to enjoy the best of fall. 

Whether it’s apple season or not, I’m making these apple desserts all year round: Easy Apple Crisp, Apple Fritter Cake, and Baked Maple Glazed Apple Crisp Doughnuts (Donuts)!

A classic bundt cake never goes out of style, and that’s why I’m obsessed with this Apple Bundt Cake recipe! 

It’s made with sour cream, oil, and spices for a warm, moist cake with fresh apple chunks throughout. 

This delicious Apple Bundt Cake is topped with a buttery brown sugar glaze and topped with chopped pecans for an indulgent finish. 

Enjoy a warm slice with a hot cup of coffee for breakfast, a snack, or a cozy autumn treat!

Why we love this Apple Cinnamon Bundt Cake:

• Moist: The sour cream and oil create a very moist cake that melts in your mouth. 
• Apple flavor: The fresh apples in this recipe give this cake a vibrant apple flavor that’s perfect for fall or any time of the year. 
• One bowl: You can make the cake using only one bowl, so you can forget about doing a pile of dishes afterward!

Apple Bundt Cake ingredients:

• Canola oil: Keeps the cake moist and tender. You can substitute it with vegetable oil if needed!
• Sour cream or Greek yogurt: adds so much moisture to the cake! 
• Eggs: Bind everything together and provide structure.
• Vanilla: Adds a depth of flavor.
• Brown sugar: Provides moisture and rich molasses flavor to the cake. It’s also used to make the glaze! Light or dark brown sugar will work. 
• Leavening agents: Baking powder and baking soda help the cake to rise and keep it fluffy. 
• Cinnamon: You can’t have an apple dessert without cinnamon! You can also add or swap with other fall spices like allspice, cloves, or nutmeg. 
• All-purpose flour: Provides structure and the best crumb for a bundt cake. 
• Apples: I used a combination of shredded and chopped apples to mix up the texture, but you can cut them up however you like! I prefer tart apples like Granny Smith apples for this recipe, but you can swap with Honeycrisp or McIntosh. 
• Chopped toasted pecans: For crunch and nutty flavor. If you’re not a fan of pecans, swap them out for walnuts or omit. 
• Glaze: You’ll need light cream or whole milk, butter, brown sugar, and powdered sugar to make the glaze. Keep in mind that the higher the fat content in the milk, the creamier and richer the glaze will be!

How to make a moist Apple Bundt Cake:

This Apple Bundt Cake is totally worth the effort! Don’t forget to check the recipe card for the full list of instructions.

• In a large bowl, whisk together oil, sour cream (or yogurt), eggs, and vanilla.
• Stir in brown sugar until smooth.

• Add baking powder, baking soda, salt, cinnamon, and flour to the wet mixture, whisking until just combined.
• Fold in chopped and shredded apples, then add pecans. The batter is supposed to be thick!

• Pour the batter into the prepared bundt pan and bake until a toothpick comes out clean.
• Let the cake cool in the pan for a bit, then transfer to a cooling rack to cool completely.

Variations and Substitutions

• Caramel sauce: If you don’t want to make the glaze, you can drizzle some store-bought or homemade caramel sauce on top for a different flavor!
• Cream cheese frosting: Another fun way to make this Apple Bundt Cake your own is to spread some cream cheese frosting on top to add a bit of tanginess. 

How to store Apple Bundt Cake

To store this apple cake, keep it in an airtight container at room temperature for one day. 

If you want it to last longer, refrigerate it for up to 1 week or store individual slices in the freezer for up to 3 months. Let the slices thaw in the fridge or on the counter before eating. 

To reheat, just pop individual slices in the microwave for about 10-15 seconds!

Do I have to peel the apples? 

I always like to peel my apples because they soften much more in the cake as it bakes.

However, you can absolutely leave the peels on if you prefer more texture. It’s up to you!

More apple dessert recipes you’ll love:

• Apple Crumble Pie — swap the top crust for a crisp crumble!
• Cinnamon Apple Bread — for breakfast or snacks.
• Cinnamon Apple Muffins Recipe — perfect for on the go!
• Apple Coffee Cake with Crumb Topping Recipe — bring this one to a potluck and watch it disappear.

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Praline-Glazed Apple Bundt Cake

This praline-glazed Apple Bundt Cake is everything you want in a fall dessert! It's moist and flavorful with chunks of tender apples, crunchy toasted pecans, and a decadent praline glaze that soaks into every bite.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 14

Calories 484cal

Author Ashley Fehr

Ingredients

• 1 cup canola oil
• 1 cup light sour cream or Greek yogurt
• 4 large eggs
• 3 teaspoons vanilla
• 2¼ cups lightly packed brown sugar
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• 3 cups all purpose flour
• 2 apples peeled and finely chopped
• 1 apple peeled and shredded
• 1½ cups chopped toasted pecans, divided

Glaze

• 1 cup brown sugar
• ⅔ cup light cream or whole milk
• 1 tablespoon butter
• 1½ cups powdered icing sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and grease a 10 cup bundt pan.
• In a large bowl, whisk together oil, sour cream, eggs and vanilla. Add brown sugar and whisk until smooth.
• Add baking powder, baking soda, salt, cinnamon and whisk until combined. Stir in flour just until combined. Stir in chopped and shredded apples and 1 cup pecans.
• Pour into greased bundt pan and bake for 50-55 minutes, until a toothpick comes out clean. Let cool in pan for 20 minutes before inverting onto a cooling rack to cool to room temperature.

Glaze:

• In a medium saucepan, combine brown sugar and milk. Bring to a boil over medium heat and cook for 3-4 minutes, whisking constantly.
• Remove from heat and stir in butter until melted. Stir in powdered sugar and whisk until smooth. Let cool 5-10 minutes to thicken slightly before pouring over cooled cake. Sprinkle with remaining ½ cup pecans.

Video

Nutrition

Calories: 484cal | Carbohydrates: 88g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 171mg | Potassium: 316mg | Fiber: 2g | Sugar: 63g | Vitamin A: 135IU | Vitamin C: 1.9mg | Calcium: 126mg | Iron: 2.2mg

The post Praline-Glazed Apple Bundt Cake appeared first on The Recipe Rebel.

I’m a sucker for warm, gooey desserts, and this Apple Upside Down Cake is no exception! If you’ve got some apples lying around, you’re good to go! The rest of the ingredients are easily found in the pantry.

This recipe starts with a homemade caramel sauce that goes in the bottom of a pie dish. The sliced apples lay right into the sauce, soaking up all that caramel-y goodness.

The cake is infused with vanilla and warm apple pie spice, which is poured on top and baked until golden. 

The best part of this recipe is flipping the cake upside down, revealing those tender caramelized apples that are begging to be topped with a scoop of vanilla ice cream!

For more fall favorites, check out this Apple Fritter Cake, Apple Coffee Cake with Crumb Topping Recipe, and Praline-Glazed Apple Bundt Cake!

Why we love this Caramel Apple Upside Down Cake:

• One bowl: You can forget about doing a pile of dishes after this recipe! You only need one bowl to make the batter. 
• Perfect fall combo: Tender apples rest in a homemade caramel sauce that infuses the cake with fall flavors. 
• Beautiful presentation: The apples on top of the cake produce the perfect presentation that looks super fancy but is so easy to do!

Apple Upside Down Cake Ingredients:

• Unsalted butter: This adds richness to both the caramel sauce and cake. I always recommend unsalted so you can control the salt levels yourself.
• Brown sugar: Gives the caramel sauce that deep, molasses-like sweetness and contributes to the gooey texture. 
• Heavy cream: Cream adds richness and helps create that velvety texture that makes the caramel sauce extra luxurious!
• Baking apple: You’ll want to use a tart apple like Granny Smith for this recipe. They hold up well in baking and don’t produce a ton of extra juice.
• Applesauce: Adds moisture to the cake without making it too heavy. It enhances the apple flavor and keeps the cake light and soft.
• Egg: The egg binds everything together and helps the cake rise, producing a fluffy texture.
• Vanilla extract: Adds a warm, aromatic flavor that provides depth. 
• All-purpose flour: Gives structure and produces a tender crumb. You can use whole wheat flour for a slightly heartier version, but the texture may be denser.
• Apple pie spice: This blend of cinnamon, nutmeg, and allspice adds that comforting, warm flavor to the cake. If you don’t have apple pie spice, cinnamon will work just fine too!
• Leavening agents: Baking powder and baking soda make the cake rise and give it that light, airy texture.

How to make an Apple Upside Down Cake:

With 15 minutes of prep time, you can make this show-stopping Apple Upside Down Cake! Check out the recipe card for the full list of recipe instructions.

• In a small saucepan, melt butter, brown sugar, and cream to make the caramel sauce.
• Peel and slice the apples.

• Pour the caramel sauce into the baking dish and arrange apple slices on top. Any pattern will work!
• Pour the cake batter over the apples, spreading it evenly. Bake until cooked through.

How to store leftover Apple Upside Down Cake:

Leftover cake can be stored in an airtight container at room temperature for up to 2 days.

If you want to keep it fresh for longer, you can refrigerate it for up to 5 days. Just reheat in the oven or microwave before serving for that fresh-baked taste.

Can I freeze Apple Upside Down Cake?

This is one apple dessert that freezes perfectly and will reheat easily as well!

Simply cool to room temperature after baking, then cover the pan in plastic wrap and foil (my Grandma always double-wrapped to prevent freezer burn, and I still do!). Freeze on a flat shelf so that the sauce doesn’t run. It will last in the freezer for up to 3 months!

To reheat, leave at room temperature for 3-4 hours until thawed (or mostly thawed), then remove plastic wrap and replace the foil (or a lid). Place in a 300-degree oven for 20 minutes or until heated through. Serve.

More easy apple dessert recipes:

• Apple Crumble Pie — we love a crumble topping on anything!
• Cinnamon Apple Bread — perfect for breakfast or snacks.
• Apple Crisp Blondies — a mash up we love!
• Cinnamon Apple Muffins Recipe — perfect for on the go.

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Apple Upside Down Cake

This Apple Upside Down Cake is a simple yet delicious dessert made with caramel sauce, tender apples, and a moist cake batter. It’s the perfect treat with a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 418cal

Author Ashley Fehr

Ingredients

Caramel Sauce

• ½ cup unsalted butter
• ¾ cup brown sugar packed (105 grams)
• ¼ cup heavy cream

Cake

• 1 baking apple peeled and sliced
• ¼ cup unsalted butter melted
• ½ cup brown sugar packed (70 grams)
• ½ cup unsweetened applesauce
• 1 egg
• 1 teaspoon vanilla
• 1 cup all purpose flour (125 grams)
• 1 teaspoon apple pie spice or cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

US Customary – Metric

Instructions

Caramel Sauce

• In a small pot, combine butter, brown sugar and cream and cook over medium heat until melted, stirring often. 
• Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Remove from heat.

Cake

• Preheat oven to 350 degrees F.
• Lightly grease an 8″ round cake pan or pie plate. Pour half of the caramel sauce into the bottom and reserve the other half for topping.
• Arrange apple slices along the bottom of the pan in the caramel sauce.
• In a large bowl, whisk together butter and brown sugar until smooth. Add applesauce, egg and vanilla and whisk until combined.
• Add flour, apple pie spice, baking powder, baking soda and salt and stir just until combined. Gently drop the cake batter over the apples and spread to cover.
• Place a piece of foil under the cake pan and bake at 350 degrees F for 40 minutes or until cake is set and dry (a toothpick inserted in the center comes out mostly clean).
• Let sit for 10 minutes before inverting onto a large plate. Serve with additional caramel sauce, warmed, if desired.

Video

Nutrition

Calories: 418cal | Carbohydrates: 57g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 165mg | Potassium: 210mg | Fiber: 2g | Sugar: 42g | Vitamin A: 710IU | Vitamin C: 3.3mg | Calcium: 71mg | Iron: 1.3mg

The post Apple Upside Down Cake appeared first on The Recipe Rebel.

I have big love for cake rolls!

I think they look a little fancy, but they’re really fun to put together and there are so many different ways to make them.

We love this one for 4th of July, Canada Day or summer birthdays — you can use different fruit and berries to make it any color you want!

You only need a few ingredients to make it!

Why we love this Angel Food Roll Cake:

• It’s easy to make but looks impressive! An angel food cake mix makes it come together quickly.
• It’s customizable! You can add in different fruit, sauces or fillings as you like.
• It’s not too heavy and not too sweet: truly, it’s the perfect summer dessert!

Tips and Tricks for Making this Angel Food Cake Roll:

• You don’t need any special equipment for making this cake roll, but you will need a good rimmed baking sheet, a clean kitchen towel and some parchment paper.
• You can obviously mix up the filling and the fruit as you desire here — try pudding for a filling, or different sauces or frostings, try strawberries and kiwi or add blackberries, or fresh cherries…. the options are endless! Go nuts
• This cake roll is best eaten the day it’s made, because the berries won’t last long and it’s difficult to cover without smearing. I made this the day we were heading to a potluck, and I left a happy woman with an empty plate and a ton of rave reviews!

More cake rolls you’ll love!

These all start with my favorite roll cake hack — an angel food cake boxed mix! They’re all just as easy to put together and equally as delicious.

• Lemon Blueberry Angel Food Cake Roll
• Strawberry Lemon Angel Food Cake Roll
• Cherry Cheesecake Angel Food Cake Roll
• Pineapple Lush Angel Food Cake Roll Recipe

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Triple Berry Angel Food Cake Roll

This Triple Berry Angel Food Cake Roll is an easy summer dessert loaded with fresh berries! Make it red, white and blue or simply red and white to celebrate the summer holidays!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 12 servings

Calories 342cal

Author Ashley Fehr

Ingredients

• 1 Angel Food Cake mix plus ingredients to prepare
• ¼ cup powdered sugar

Cream Cheese Filling

• 1 package cream cheese, cold (8oz or 250g)
• ¾ cup powdered sugar (83g)
• 1½ cups heavy whipping cream
• 1 teaspoon vanilla extract

Cake Roll

• 1½ cups fresh strawberries (chopped)
• 1½ cups fresh blueberries
• 1½ cups fresh raspberries

Instructions

• Preheat the oven to 350°F. Line the bottom of a 10x15x1″ rimmed baking sheet with parchment paper that’s been cut to lay flat. Do not grease the pan.
• Prepare the cake mix according to the package directions. Pour the batter into the prepared pan.
• Bake for about 20 minutes, until the top is golden and the edges start to crack. It will rise up in the pan significantly, possibly over the top, but it should not flow over. (If you’re concerned, slip an extra baking sheet or a piece of foil underneath.)
• While the cake is still warm, use a knife to loosen it from the edges of the pan. (It’s going to be a little sticky, but it will come away easily.)
• Spread out a clean, lint-free kitchen towel and sprinkle it evenly with ¼ cup powdered sugar. Flip the warm cake out onto the towel, peel off the parchment paper, and immediately roll it up, starting at the short end, with the towel inside. Let the cake cool completely at room temperature for 1 to 2 hours or in the fridge for about 1 hour (if you’re impatient like me!).

Cream Cheese Filling

• In a large bowl, beat the cream cheese with an electric mixer, until smooth. Add the powdered sugar, cream, and vanilla and beat on low, until combined, then on high for a few minutes, until fluffy and thick. Be careful not to overmix or it may become thin again.
• Unroll the cooled cake. (You can leave it lying on the towel.) Spread the cake with half of the filling and top with half of the strawberries, blueberries, and raspberries. Carefully roll the cake back up (this time without the towel!) and place on a serving plate.
• Spread the top and sides with the remaining filling and top with remaining berries. Serve.

Video

Nutrition

Calories: 342cal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 411mg | Potassium: 168mg | Fiber: 2g | Sugar: 37g | Vitamin A: 557IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 1mg

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Lemon Raspberry Icebox Cake layers crisp graham crackers, lemon curd whipped cream, and heaps of fresh raspberries for an effortless no-bake treat. Perfect for warm spring and summer days!

Beat the heat with these no bake cakes – No Bake Funfetti Icebox Cake, Caramel Apple Icebox Cake, and Snickers Apple Icebox Cake!

This No Bake Lemon Raspberry Icebox Cake is perfect for those hot spring or summer days when you don’t feel like turning on the oven!

Juicy raspberries add a pop of freshness, while the lemon whipped cream adds a refreshing, tangy lemon flavor! 

It takes just minutes to assemble, and the creamy layers soften into a cake-like texture as it chills.

Why you’ll love this Raspberry Lemon Icebox Cake:

• Make-ahead friendly: Prep it the night before and let the flavors meld together overnight!
• No baking required: The fridge does all the work! Simply assemble the layers, let them chill, and enjoy a beautifully soft, cake-like texture.
• Bright, fresh flavors: The tangy lemon curd adds a zesty punch that pairs perfectly with sweet, juicy raspberries, while the whipped cream brings a smooth, rich finish.

Raspberry Lemon Icebox Cake ingredients:

• Cream: Use heavy whipping cream, 35%, for the best consistency.
• Sugar: Powdered icing sugar will balance the acidic tartness of the lemon curd to make a super indulgent cream filling.
• Vanilla: Pure vanilla extract adds a subtle warmth and sweetness to the filling.
• Lemon Curd: My Easy Homemade Lemon Curd will give you the best lemon flavor, but you can buy a jar of lemon curd instead of making your own if you need to save time.
• Graham Crackers: I used the original flavor of graham crackers, but you can mix it up by using honey, cinnamon, or chocolate graham crackers if you like. You can even use vanilla wafers or chocolate wafers if you prefer.
• Raspberries: I recommend using fresh raspberries instead of frozen raspberries for this icebox cake recipe, as frozen fruit will defrost to be watery, which won’t hold up as well as fresh berries.

How to make Lemon Raspberry Icebox Cake:

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

• Whip the cream, then add sugar and vanilla, and whip again until stiff peaks form.
• Fold in the lemon curd.

• ​Place the first layer of graham crackers in the bottom of the pan.
• Spread half of the whipped cream filling on top of the graham crackers and top with half of the raspberries. Repeat one more time.

Variations and Substitutions

• Fruit swap: You can use any kind of berry and fruit combination to make an icebox cake, so long as you enjoy the flavors together. Some great options are blackberries, blueberries, or strawberries!
• Whipped cream: I personally love making it from scratch, but you can substitute whipped cream for whipped topping like Cool Whip.
• Gluten-free: Choose gluten-free graham crackers for a gluten-free dessert.
• Fillings: You can jazz it up by adding a layer of vanilla pudding, white chocolate pudding, lemon pudding, or even cream cheese.

How do I store Lemon Raspberry Icebox Cake?

Store Lemon Raspberry Icebox Cake covered in plastic wrap or in an airtight container in the refrigerator for 2-3 days.

Make-ahead option:

This dessert is perfect for making ahead! You can prepare it the night before serving or even up to 24 hours in advance. Just be sure to store it covered in the refrigerator to keep it fresh.

More icebox cake recipes you’ll love:

Desserts

Lemon Icebox Pie

Desserts

No Bake Black Forest Icebox Cake

Desserts

No Bake Pumpkin Pie Icebox Cake

Desserts

Easy Icebox Cake Recipe

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No Bake Lemon Raspberry Icebox Cake

Lemon Raspberry Icebox Cake is the perfect no-bake dessert, layering crisp graham crackers with fluffy lemon-infused whipped cream and juicy raspberries. It’s easy to make, refreshingly light, and the perfect sweet treat for warm days!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream 35%
• ½ cup powdered icing sugar
• 1 teaspoon vanilla extract
• 1 cup of lemon curd
• 9-10 large graham crackers
• 3-4 cups fresh raspberries

US Customary – Metric

Instructions

• In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!
• In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
• Repeat layers one more time, pressing the graham crackers down gently.
• Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Video

Notes

• Store: Store Lemon Raspberry Icebox Cake covered in plastic wrap, or in an airtight container in the refrigerator for 2-3 days.
• Freeze: Yes! Though I recommend only freezing your Icebox Cake if you have used full-fat heavy cream to make the whipped cream. Store it in a freezer-safe container, or wrap it in foil and freeze it for up to 1 month. Defrost in the refrigerator before serving.

 

Nutrition

Calories: 361cal | Carbohydrates: 35g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 188mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 790IU | Vitamin C: 9.1mg | Calcium: 54mg | Iron: 0.8mg

The post No Bake Lemon Raspberry Icebox Cake appeared first on The Recipe Rebel.

These Strawberry Cupcakes are made with real strawberries and topped with a creamy strawberry whipped cream. They’re perfect for any summer birthday, party, or baby shower with their pretty pink hue!

Want more cupcake recipes? Try these Mocha Nutella Cupcakes, Nutella S’mores Cupcakes, and Caramel Praline Ice Cream Cupcakes!

Forget the boxed cake mix and make the perfect Strawberry Cupcakes from scratch! They’re soft, fluffy, and packed with sweet strawberry flavor thanks to a mix of fresh strawberry puree and jam. 

Both the cupcakes and the whipped cream contain strawberry jam, so you’re getting a burst of strawberry flavor in every bite!

These pink cupcakes are perfect for birthdays, baby showers, or just a fun weekend treat.

Why you’ll love this Strawberry Cupcake recipe:

• Fresh strawberry flavor: These cupcakes are packed with fresh strawberries and jam for a naturally sweet, fruity bite.
• Light, fluffy, and moist: The moist cupcakes paired with the fluffy whipped cream create the perfect melt-in-your-mouth texture!
• Lovely pink color: The strawberries provide the perfect soft pink hue without the need for food coloring.

Ingredients for Strawberry Cupcakes:

Strawberry Cupcakes:

• Unsalted butter and oil: Butter adds richness and moisture, while the oil keeps the cupcakes extra moist and gives them a light, fluffy texture. Any neutral-flavored cooking oil will work. Make sure to use room temperature butter so it blends easily!
• Sugar: Sweetens the cupcakes and helps create a soft crumb.
• Strawberries: Fresh or frozen strawberries will work perfectly for these cupcakes, which makes them great to enjoy year-round.
• Strawberry jam: Since jam adds both sweetness and fruitiness, go for one with real strawberries and minimal added sugar. It makes a difference in both the cupcakes and the whipped cream, I promise!
• Eggs: Binds everything together and gives structure to the cupcakes.
• Vanilla extract: A little vanilla enhances the strawberry flavor and adds depth.
• All-purpose flour: Provides structure without making the cupcakes too dense!
• Baking powder: Helps the cupcakes rise and stay light and fluffy.

Strawberry Whipped Cream:

• Cream cheese: Gives the whipped cream a thicker texture and tangy flavor! Use full-fat block-style cream cheese.
• Powdered sugar: Sweetens the whipped cream and dissolves easily for a smooth texture.
• Heavy whipping cream: The key to light, fluffy whipped cream! Cold cream whips up best.
• Strawberry jam: Gives the whipped cream a natural strawberry flavor and a soft pink hue.

How to make the best Strawberry Cupcakes:

Making Strawberry Cupcakes is easy! Just mix, bake, and top with fluffy strawberry whipped cream for a sweet, fruity treat. Check the recipe card for the full list of recipe instructions. 

• Chop the strawberries.
• Combine the wet ingredients in a large bowl.

• Fold in the dry ingredients.
• Divide the cupcake batter into liners and bake until a toothpick comes out clean.

• Beat cream cheese and powdered sugar until smooth. Slowly add cold heavy cream and whip until thick and fluffy.
• Blend in strawberry jam until combined.

How to store fluffy Strawberry Cupcakes: 

If unfrosted, store the cupcakes in an airtight container at room temperature for a day or refrigerate for up to 3 days.

Frosted cupcakes should be stored in the fridge in an airtight container to keep the whipped cream fresh. They will last for up to 2 days!

Can I freeze these cupcakes?

For longer storage, freeze unfrosted cupcakes in a single layer. Then, transfer them to a sealed container or freezer bag. They’ll stay fresh for up to 3 months!

When you’re ready to eat them, thaw at room temperature and frost before serving. The whipped cream doesn’t freeze well, so make that fresh!

More strawberry desserts you’ll love:

• Strawberry Shortcake Recipe — perfect for summer strawberries!
• Strawberry Rhubarb Crisp — don’t skip the vanilla ice cream.
• Strawberry Cheesecake Cupcakes — a unique twist!
• No Bake Strawberry Cheesecake — when you don’t want to turn on the oven.

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Strawberry Cupcakes with Strawberry Whipped Cream

These Strawberry Cupcakes are made with real strawberries and topped with a creamy strawberry whipped cream. They're perfect for any summer birthday, party, or baby shower with their pretty pink hue!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 12 cupcakes

Calories 356cal

Author Ashley Fehr

Ingredients

Strawberry Cupcakes

• ¼ cup unsalted butter (melted)
• ¼ cup canola oil
• 1 cup sugar (200g)
• 300 grams fresh or frozen strawberries, pureed (*see note) (1 cup strawberry puree)
• ¼ cup strawberry jam
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups all purpose flour (190g)
• 2 teaspoons baking powder
• ¼ teaspoon salt

Strawberry Whipped Cream

• ¼ cup cream cheese, cold (¼ package or 62 grams)
• ¼ cup powdered sugar
• 1½ cups heavy whipping cream, cold
• ¼ cup strawberry jam

US Customary – Metric

Instructions

Strawberry Cupcakes

• Preheat the oven to 350 degrees F and line one muffin pan with paper liners.
• In a large bowl, whisk together melted butter, oil and sugar until completely combined.
• Add strawberry puree, jam, eggs and vanilla and whisk until combined.
• Add flour, baking powder and salt and stir just until combined. 
• Divide cake batter between 12 muffin cups and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.

Strawberry Whipped Cream

• In a large bowl, beat cold cream cheese with an electric mixer until smooth.
• Add powdered sugar and beat until smooth, scraping the sides as necessary.
• Add cream in small amounts, beating on low until combined before adding more. When all the cream is added, turn the mixer to high and beat until soft peaks form.
• Add the strawberry jam and beat on high speed until stiff peaks form. This should take just a couple minutes — don't mix after this point as it will get soupy again! Just lift the beaters up and if the peaks hold, the whipped cream is ready.
• Pipe or spread whipped cream onto cooled cupcakes and refrigerate until ready to serve. These cupcakes can be refrigerated up to 2 days.

Video

Notes

*I have made a few changes to this recipe since it originally came out to make them even better.

 

Nutrition

Calories: 356cal | Carbohydrates: 39g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 84mg | Potassium: 175mg | Fiber: 1g | Sugar: 25g | Vitamin A: 662IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 1mg

The post Easy Strawberry Cupcakes appeared first on The Recipe Rebel.

This Lemon Berry Trifle is made up of homemade lemon cake, vanilla pudding, whipped cream, and piles of fresh berries! It is the perfect summer dessert!

If you’re a lemon lover like I am, you have to try this No Bake Strawberry Lemonade Cheesecake Overnight Lemon French Toast, No Bake Lemon Cheesecake, or these Baked Lemon Blueberry Doughnuts. 

This Lemon Berry Trifle is so easy and yet so impressive. First, you’ll make a lemon cake and cut it into cubes. Then, you’ll layer the cake pieces between vanilla pudding and berries for a stunning dessert. 

The lemon flavor and berry combo creates a light and refreshing treat, perfect for a special occasion or just because!

If you’re looking for a simple dessert that’s easy to make and looks like a million bucks, you’re going to want to add this Lemon Berry Trifle to your list. 

Why we love this lemon dessert:

• Stunning: This dessert is a crowd pleaser with layers of cake, creamy pudding, beautiful berries, and topped with whipped cream!
• Simple: Once you make the cake and prep the pudding, you only need to assemble the layers, and you’re done! 
• Make-ahead friendly: You can prep some elements or the entire trifle ahead of time for a low-stress dessert.

Ingredients for this berry lemon trifle recipe:

For the cake:

• Butter and plain Greek yogurt: These help keep the cake super moist and tender!
• Granulated sugar: Adds sweetness to the cake. 
• Eggs: Helps the cake to rise and provide structure! 
• Fresh lemon juice and lemon zest: These bring that tart lemon flavor. 
• Vanilla extract: Adds a depth of flavor. 
• All-purpose flour: Provides structure and a tender crumb to the cake. 
• Leavening agents: You’ll need baking powder and baking soda to help the cake rise.

For assembly:

• Instant vanilla pudding mix and milk: This is for our pudding layer. Whole milk or 2% work best, but any can be used.
• Fresh berries: In-season berries will give you the best flavor!
• Sweetened whipped cream: This goes on top of the trifle for the perfect sweet finish. 

How to make this Lemon Trifle:

Here’s a breakdown of how to make this Lemon Berry Trifle recipe! For the full list of recipe instructions, scroll down to the recipe card.

• Whisk melted butter and sugar.
• Then mix in eggs, yogurt, lemon juice, and vanilla.

• Add dry ingredients and lemon zest, stirring until just combined.
• Bake and let cool.

• Slice the cooled cake into 1-inch cubes.
• Layer half the cake cubes in a large trifle bowl, followed by half the pudding mixture and half the berries. Repeat the layers.

Variations and Substitutions

• Cake: I used my favorite Lemon Bundt Cake recipe. You could also make homemade lemon pound cake or use store-bought angel food cake.
• Store-bought: You can use a cake mix, boxed pudding, and Cool Whip if you want. 
• Pudding mix: I use vanilla pudding mix, but you could use cheesecake, white chocolate, or lemon pudding mix for a slightly different flavor. 
• Lemon curd: Layer homemade lemon curd in between the layers of cake and pudding for a tart surprise! If you want to dial down on the lemony flavor, I suggest using your favorite pound cake recipe or store-bought pound cake. 
• Berry layer: Instead of fresh berries, you can use raspberry, blackberry, or blueberry preserves, fruit jam, or strawberry berry sauce. 

How to store this dessert:

Put a layer of plastic wrap over the trifle and refrigerate for up to 4 days. I don’t recommend freezing it as the pudding layer tends to break down and the texture isn’t as pleasant.

Make-ahead option:

This lemon dessert is so easy to make ahead of time! Here are some ways to do it:

• Cake: Make the lemon bundt cake recipe 1-2 days ahead of time and store it at room temperature until you’re ready to assemble the trifle. You can also wrap the cake layers in plastic wrap and foil and freeze for up to 1 month. Let the cake layers thaw on the counter before cutting into cubes.
• Pudding: Make the pudding up to 3 days in advance and store it in an airtight container in the fridge.
• Trifle: You can assemble the entire trifle 1-2 days before serving to let the flavors meld together!

More lemon recipes you’ll love:

• No Bake Lemon Raspberry Icebox Cake — so quick and easy.
• Lemon Blueberry Cake — perfect for a birthday party!
• Lemon Blueberry Angel Food Cake Roll — easy and impressive!
• Lemon Blueberry Cream Cheese Coffee Cake Recipe — is it breakfast or dessert?

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Lemon Berry Trifle Recipe

This Lemon Berry Trifle is made with super moist homemade lemon cake, layered with vanilla pudding and tons of fresh berries! Perfect for summer.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 321cal

Author Ashley Fehr

Ingredients

Lemon Cake

• ¼ cup butter, melted
• 1¼ cups granulated sugar (250 grams)
• 3 large eggs
• ½ cup plain 0% Greek yogurt
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla
• 1 ½ cups all purpose flour (188 grams)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• zest of 2 lemons

Assembly

• 2 (4 serving size) packages instant vanilla pudding
• 4 cups milk
• 3 cups fresh berries
• 1½ cups sweetened whipped cream

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and grease a 9×13" pan
• In a large bowl, whisk together butter and sugar.
• Add eggs, yogurt, lemon juice and vanilla and whisk until smooth. Add flour, baking powder, baking soda, salt and zest and stir just until combined.
• Pour batter into prepared pan and bake for 20-30 minutes, until a toothpick comes out clean. Allow to cool completely.
• To make the trifle: Remove the cake from the pan and cut into cubes. Place half of the cake cubes in the bottom of a trifle dish or glass bowl.
• In a medium bowl, whisk together vanilla pudding mix and milk until smooth. Pour half over the cake in the dish. Top with half of the berries.
• Repeat layers one more time, using remaining cake, pudding and berries. Top with whipped cream. Refrigerate until chilled and set, about 1-2 hours and serve.

Video

Notes

Ingredients and Substitutions:

• Cake: you can absolutely use a cake mix to make this recipe simpler if you like!
• Pudding mix: use lemon pudding mix for more lemon flavor, or stick with vanilla for a lighter flavor.
• Berries: use any kind of berries you like! If they’re not in season, you can make a simple strawberry sauce to use in the layers.

Storage:

This recipe can be refrigerated for a couple of days before serving, depending on the freshness of your berries. It cannot be frozen.

 

Nutrition

Calories: 321cal | Carbohydrates: 52g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 185mg | Potassium: 290mg | Fiber: 2g | Sugar: 35g | Vitamin A: 482IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 1mg

The post Lemon Berry Trifle Recipe appeared first on The Recipe Rebel.

These 30+ Rhubarb Recipes are perfect for baking, brunches, and entertaining! Discover new ways to use this springtime vegetable in cakes, pies, cocktails, muffins, and more.

If you’ve ever seen rhubarb at the grocery store or farmer’s market and wondered how to use it, this list of rhubarb recipes is for you!

This list has a total of 30 easy rhubarb dessert recipes that transform this tart vegetable into a variety of sweet treats to curb any sweet tooth.

From rhubarb pies to gelato, muffins, and cocktails, there’s nothing you can’t do with this springtime vegetable!

Without further adieu, here are some of my favorite rhubarb recipes that I just know you’ll love! Plus, a few from my favorite bloggers.

Rhubarb Cake with Vanilla Sauce

Loaded with rhubarb and drizzled with warm vanilla sauce, this easy cake is the ultimate Springtime dessert!

Get the recipe here

Rhubarb Streusel Coffee Cake

This moist rhubarb coffee cake is perfect for breakfast or brunch, topped with a delicious toasted pecan and coconut streusel. Such a simple recipe packing loads of delicious flavor!

Get the recipe here

Rhubarb Crumble Tart • Perfect Spring Dessert!

My rhubarb crumble tart is a juicy rhubarb tart recipe with a buttery oatmeal crumble topping ~ it’s the perfect easy spring dessert!

Get the recipe here

Strawberry Rhubarb Crisp Bars

What do you get when you combine crunchy oatmeal cookies and tangy fruit with our favorite ingredient? These Strawberry Rhubarb Crisp Bars! These are the perfect summer finger food for potlucks and dessert.

Get the recipe here

Norwegian Rhubarb and Almond Cake

A light, delicate almond cake full of delicious rhubarb. This craveable recipe makes the perfect breakfast, fruity dessert, or snacking cake!

Get the recipe here

Rhubarb Crisp Recipe

A simple and mouth watering recipe for tart rhubarb filling topped with a layer of crunchy, crispy oatmeal. Rhubarb crisp is a delicious dessert, just begging for a scoop of vanilla ice cream.

Get the recipe here

Rhubarb Muffins

Warm flavors of cinnamon and the tartness of rhubarb give these muffins a little something extra. You’ll love baking up a batch of these for your next occasion!

Get the recipe here

Strawberry Rhubarb Pie

Strawberries and rhubarb give this easy pie recipe the perfect balance of sweet, tart, and juicy summer flavor!

Get the recipe here

Strawberry Rhubarb Custard Dessert

A tender sugar cookie crust filled with chopped tart rhubarb, sweet strawberries and rich, creamy custard gives this dessert the perfect balance of textures and flavors.

Get the recipe here

Strawberry Rhubarb Cobbler

You’ll love this super easy cobbler recipe made with sweet strawberries and rhubarb. The most delicious combination, ready to be served with a scoop of ice cream!

Get the recipe here

Strawberry Rhubarb Crisp

A deliciously sweet and tart rhubarb crisp complete with a tender oatmeal topping. Swap out the berries for any of your favorite fruit combinations for an effortless dessert that just smacks of spring!

Get the recipe here

Sparkling Rhubarb Margarita Recipe

There’s nothing more quenching on a hot afternoon than a homemade margarita! This zesty cocktail recipe is so easy and quick to make. Add in the unique flavors of rhubarb, and you’ve got a one-of-a-kind refreshment!

Get the recipe here

Healthy Rhubarb Apple Muffins

These Healthy Rhubarb Apple Muffins are moist, fluffy, lightly sweetened and make a perfect healthy snack or breakfast. Naturally sweetened with applesauce and maple syrup, these muffins are full of whole grains, fiber and protein, with the sweet and tangy flavor of rhubarb.

Get the recipe here

Rhubarb Raspberry Fool

I pity the fool who doesn’t love this dessert! Made from mostly whipped cream and sweetened raspberries, with the wonderful tartness of fresh rhubarb. I can never get enough!

Get the recipe here

Rhubarb Custard Pie

This summer dessert is both tangy and creamy. Rhubarb custard pie has tart fresh rhubarb and smooth, sweet custard.

Get the recipe here

Rhubarb Sauce

This rich and flavorful rhubarb sauce is bound to become a fast favorite! Delicious as a quick and easy topping for cake, ice cream, yogurt, pancakes and more!

Get the recipe here

Rhubarb Crisp Pie

A classic crisp recipe crossed with homemade rhubarb pie! Made with a buttery oatmeal crumble and sweet rhubarb filling for a light and easy dessert.

Get the recipe here

Rhubarb Slush

A refreshing and fruity summertime drink featuring rhubarb! This frosty slush recipe can be made with or without booze. Either way it’s the perfect treat for sipping by the pool!

Get the recipe here

Rhubarb Curd

Homemade rhubarb curd is perfect to spread over everything from pancakes to toast – or better yet, enjoy a spoonful right out of the jar!

Get the recipe here

No Bake Rhubarb Cheesecake

A light and creamy, easy no-bake cheesecake recipe made with rhubarb. The lovely flavors and incredible texture make this dessert one of a kind, plus you can make it ahead!

Get the recipe here

Riesling Rhubarb Crisp Cake

Turn heads with this stunning homemade rhubarb cake recipe! A luxurious layer cake infused with Riesling flavors, filled with oat crumble, and frosted with a decadent rhubarb buttercream.

Get the recipe here

Rhubarb Panna Cotta

Enjoy rhubarb three ways with this dreamy panna cotta recipe. Lush and creamy panna cotta is the ideal "fancy" dessert that's actually so easy to make!

Get the recipe here

Old-Fashioned Rhubarb Pie

Our favorite Rhubarb Pie recipe is so easy to make and you can’t beat the sweet and tart rhubarb filling paired with our flaky pie crust.

Get the recipe here

Rhubarb Honey Cupcakes

This is the perfect cupcake recipe for spring, made with moist and tender cupcakes filled with a homemade rhubarb jam.

Get the recipe here

Rhubarb Bread

Rhubarb bread is a moist and tender buttermilk quick bread loaded with lots of sweet tart rhubarb and a hint of vanilla.

Get the recipe here

Roasted Strawberry Rhubarb Milkshakes

Roasted Strawberry Rhubarb Milkshakes are a fun way to celebrate spring fruit! Sweet and creamy with the perfect amount of tang from the rhubarb.

Get the recipe here

Healthy Strawberry Rhubarb Baked Oatmeal Recipe

If an easy breakfast is calling, try this delightful version of baked oatmeal featuring strawberries and rhubarb! Seasonal and exceptional.

Get the recipe here

Rhubarb Gelato

Dessert doesn't get more rich and creamy than this homemade gelato recipe! Rhubarb puts an interesting spin on this delicious chilled treat.

Get the recipe here

Rhubarb Cake

Sweet and tart Rhubarb Cake with a cinnamon sugar topping is the best way to use up all the fresh rhubarb from the garden!

Get the recipe here

Rhubarb Tart

Jaws will drop when you serve this gorgeous rhubarb tart! Thin slices of tart, rhubarb top a sweet almond frangipane filling, in a buttery shortbread crust.

Check out this recipe

What is rhubarb?

As it turns out, Rhubarb is considered a spring vegetable.

Rhubarb stalks are sold in grocery stores and farmer’s markets across the U.S. – generally from April to June when the stalks have the sweetest flavors. Rhubarb stalks are green, pink, or red in color, like celery but prettier. The redder the stalk the sweeter the flavor!

Rhubarb is often confused with fruit since it’s sometimes used in sweet recipes like pies, cobblers, tarts, and other dessert treats.

What does rhubarb taste like?

Rhubarb is a fibrous vegetable similar to celery but without the crispness. The texture of rhubarb is more like a bite into a walnut: smooth with a slight crunch. Typically, the stalks are sliced into bite-sized pieces for baking. When properly cooked, rhubarb gives recipes like pies and cobblers a delicious and gentle tartness.

However, eaten raw, rhubarb is extremely bitter and sour. This is why many rhubarb desserts will include other ingredients to soften, sweeten, or balance the flavors (strawberries and sugar are common go-tos).

How to store rhubarb:

You have a couple of methods for storing rhubarb in the fridge and freezer!

Fridge

Fresh rhubarb will last up to one week in the fridge wrapped in plastic wrap! Just make sure you cut off the toxic leaves first.

Freezer

Rhubarb freezes like a dream! This is especially handy if, like me, you’re on a mission to try any and all fruit and rhubarb combinations, all year-round. Your freezer is your friend!

I recommend cutting the stalks into pieces to store airtight in the freezer. Here’s how to freeze fresh rhubarb:

1. Slice the rhubarb and place it in a single layer on a parchment paper-lined baking sheet.
2. Place the whole sheet in the freezer until the rhubarb pieces are frozen solid.
3. Transfer the frozen rhubarb to resealable bags or containers labeled with contents, amount, and recipe details as needed (ie. “2 cups rhubarb, muffins/scones”).

While it’s easy to freeze, rhubarb does tend to turn mushy after defrosting. This makes frozen rhubarb best to use in recipes where it can be added in and then cooked or baked from frozen, such as baking and sauces.

The post 30+ Rhubarb Recipes appeared first on The Recipe Rebel.

This fluffy Lemon Sheet Cake is infused with bright, citrusy flavors from fresh lemon juice and zest. It’s ready in under 40 minutes and topped with a zingy lemon frosting for the perfect balance of sweet and tangy!

Want more lemon recipes? You’ll love this Lemon Lush Dessert, Lemon Bread Recipe, and Lemon Cheesecake Bars!

Lemon desserts are always a hit, and this Lemon Sheet Cake is no exception! This recipe has a similar process to my chocolate sheet cake but made with lemon instead for a lighter twist.

It’s the perfect balance of lemony goodness with a moist cake that has a tender crumb and a fluffy texture.

Topped with a sweet lemon frosting, it’s got that perfect lemon flavor you crave.

Plus, it’s made in one bowl, so there’s barely any cleanup!

Why we love this easy Lemon Sheet Cake recipe:

• Quick: You can whip up this recipe in under 40 minutes, making it a great last-minute dessert for any occasion. 
• Fresh lemon flavor: The vibrant flavor from the lemon juice and zest makes this recipe a lemon lover’s dream!
• Perfect for a large gathering: This recipe makes 20 servings, making it the perfect dessert for serving at potlucks, parties, BBQs, or any time when you need to feed a large crowd!

Lemon Sheet Cake ingredients:

• Butter: Melted butter makes this a one bowl, no mixer recipe!
• Granulated sugar: Adds sweetness to cut through the bright lemon flavor.
• Eggs: Adds structure and helps the cake to rise. Use room temperature eggs so they incorporate into the batter more easily!
• Milk: Helps keep the cake moist and fluffy! Any type of milk will work.
• Baking soda: This acts as a leavening agent to help the cake rise slightly!
• Vanilla extract: Adds a depth of flavor to round out the lemony taste.
• Lemon: I grate the lemon for fresh lemon zest, then juice it to get fresh lemon juice. You could use bottled lemon juice and no zest if you don’t have lemons, but I highly recommend fresh for better flavor!
• All-purpose flour: Adds structure and produces a tender crumb.
• Hot water: This is poured into the cake batter to produce a super moist cake with a tender crumb. 
• Lemon glaze: powdered sugar, butter, lemon juice and vanilla extract for a sweet and tangy glaze that takes this cake to the next level!

How to make this lemon cake recipe:

This sheet cake is so easy to make! For the full list of recipe instructions, scroll down to the recipe card.

• Whisk butter, sugar, and eggs together until smooth.
• Add milk, baking soda, and vanilla. Mix until combined.

• Stir in lemon zest, lemon juice, and flour. Add hot water and mix until smooth.
• Pour batter evenly into the pan and bake until golden. Let the cake cool on a wire rack.

• Whisk together butter, lemon juice, powdered sugar, and vanilla until smooth.
• Spread frosting over the cooled cake and let it set.

Variations and Substitutions

• Frosting: Swap the lemon frosting for cream cheese frosting to add a richer flavor. 
• Garnish: Garnish with fresh berries like blueberries, raspberries, or strawberries. You can also use candied lemon slices, sprinkles, or shredded coconut!
• Thickness: For a thicker sheet cake, use a 9×13 baking dish and increase the baking time by a couple of minutes.
• Citrus flavor: This recipe will work with any citrus flavor, like lime juice or orange juice!

How to store this easy lemon cake:

You can store this cake in the fridge for up to one week! Just wrap the sheet pan in plastic wrap and pop it in the fridge.

Can I freeze this Lemon Sheet Cake?

You can freeze this cake with or without frosting. If freezing with frosting, I recommend letting the frosting set in the fridge first!

Then, you can slice the cake into pieces and store them in airtight containers in the freezer for up to 3 months. Let a slice thaw in the fridge overnight before eating!

Make-ahead option:

This cake is perfect for making ahead! Just make the recipe as directed and let the cake cool. Then, wrap it in plastic wrap and store it in the fridge for 2-3 days.

You can also freeze the cake (frosted or unfrosted) for up to 3 months and let it thaw in the fridge overnight before serving. 

More lemon recipes you’ll love:

• No Bake Lemon Raspberry Icebox Cake — the easiest dessert!
• Lemon Lush Dessert — light and creamy!
• Lemon Blueberry Angel Food Cake Roll — no one will know you used a cake mix.
• Lemon Blueberry Cake

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Lemon Sheet Cake

Lemon Sheet Cake is a citrus lover's dream! Made with fresh lemon juice, zest, and a tangy lemon frosting, it’s soft, zesty, and perfect for any occasion.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Total Time 36 minutes minutes

Servings 20 servings

Calories 331cal

Author Ashley Fehr

Ingredients

• 1 cup salted butter (melted) let cool to room temperature
• 2 cups granulated sugar (400 grams)
• 2 large eggs
• ½ cup milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• 2¼ cups all purpose flour (293 grams)
• 1 cup hot water

Frosting

• 3 cups powdered icing sugar
• ½ cup butter melted
• 2-3 tablespoons lemon juice
• 1 teaspoon vanilla

Instructions

• Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
• In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
• Add milk, baking soda and vanilla and whisk until combined.
• Zest and juice 2 lemons.
• Stir in flour and lemon zest. Add hot water and only ¼ cup of the lemon juice and stir slowly until combined.
• Spread into prepared baking sheet and and bake for 15-18 minutes. Remove from the oven and cool to room temperature.

Frosting:

• In a medium bowl, combine sugar, butter, 2 tablespoons lemon juice and vanilla and whisk until combined. Add additional lemon juice to thin further if desired. Spread over cooled cake and let set before slicing. You can also toss it in the refrigerator to speed up the process!

Video

Notes

Ingredients and Substitutions:

• butter: salted or unsalted butter will work here. You can also substitute dairy-free margarine for a dairy-free version.
• milk: any kind of milk will work here, even dairy-free.
• lemon: you can swap this for limes or oranges for a fun twist.
• for more or less lemon flavor: you can increase or reduce the amount of lemon zest in the cake. For the frosting, you can swap some of the lemon juice with milk for less lemon flavor, or add some lemon zest for more lemon flavor.

 

Storage:

• Refrigerator: you can store this cake in the fridge for up to a week.
• Freezer: this cake freezes very well! Just place plastic wrap or parchment between the layers so they don’t stick together, and you can freeze up to 3 months.

 

Nutrition

Calories: 331cal | Carbohydrates: 49g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 174mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

The post Lemon Sheet Cake appeared first on The Recipe Rebel.

Grandma’s Hot Fudge Sundae Cake is an easy chocolate pudding cake that makes its own hot fudge sauce as it bakes! Perfect with a generous scoop of ice cream on top.

Need more chocolate in your life? Curb those chocolate cravings with a Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes, and The Best Homemade Brownies Ever!

Grandma’s Hot Fudge Sundae Cake is a rich chocolate cake overflowing with a gooey hot fudge sauce that develops as the cake bakes. It’s like a hot fudge sundae in cake form!

This recipe is super easy to throw together. Once you mix the ingredients together and make the cocoa and brown sugar layer, you’ll pour hot water over it before the cake bakes. This helps create that super gooey fudge sauce!

This cake has a chewy, almost brownie-like layer on the top and a thick, hot, rich chocolate sauce on the bottom. It’s divine. Grab a tub of your favorite ice cream and dig in!

Why we love this Hot Fudge Sundae Cake recipe:

• Make-ahead friendly: If you’ve got company coming over, you can prep this cake ahead of time, bake, and serve!
• Chocolate lover’s delight: The warm brownie and gooey rich fudge sauce will curb those chocolate cravings in a snap!
• Easy: Grandma liked to keep things easy, and so do I. This recipe is super easy to make with simple ingredients and a tried-and-true result. 

Ingredients for this easy chocolate dessert:

• All-purpose flour: This provides structure and helps thicken the fudge sauce as the cake bakes. You can substitute for 100% whole wheat flour and no one will know the difference.
• Sugar: because it’s cake!
• Unsweetened cocoa powder: I use unsweetened cocoa powder, but you could use Dutch-processed cocoa powder for a richer flavor. 
• Baking powder: This acts as a leavening agent to help the cake rise while baking. 
• Milk: Gives the cake a fluffy crumb. Any kind works great!
• Oil: Adds moisture and creates a tender crumb. Use a neutral cooking oil like canola, vegetable, or avocado oil. 
• Vanilla extract: Adds a depth of flavor. You could also use vanilla bean paste if you prefer a more intense vanilla flavor!
• Brown sugar: This is combined with some of the cocoa powder to make the hot fudge sauce.
• Hot water: This is poured over top of the cake and is a key component in our hot fudge sauce.

How to make old-fashioned Chocolate Pudding Cake:

Grandma liked to keep things simple, so this recipe is a breeze! For the full list of recipe instructions, scroll down to the recipe card.

• Combine flour, sugar, cocoa powder, baking powder, salt, milk, oil, and vanilla in a medium bowl until a thick batter forms.
• Spread batter into a greased pie plate or a square pan with tall sides.

• Mix brown sugar and cocoa powder, then sprinkle over the batter.
• Pour water over the top (don’t stir).

• Bake until the top is dry and puffed. 
• Serve the warm cake with a scoop of ice cream and maraschino cherries for a classic sundae feel!

Variations and Substitutions:

• Spices: Add s pinch of cinnamon or a dash of espresso powder to the batter or cocoa mixture to enhance the chocolate flavor!
• Toppings: Try adding crushed nuts (like walnuts or pecans), chocolate chips, or a drizzle of caramel or peanut butter sauce for an extra layer of indulgence.
• Extract: Replace the vanilla with mint extract for mint chocolatey goodness!

How to store:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds to warm it up!

Can I freeze:

Yes! This cake freezes very well. Scoop out individual servings and pop them into airtight containers. They will last in the freezer for up to 3 months! Make sure to let the cake thaw in the fridge overnight before reheating in the microwave. 

Make-ahead option:

You could make the batter, spread it in the pan, top it with the brown sugar mixture, and then cover it with plastic wrap and let it sit in the fridge until you’re ready to bake. Then just pour the hot water on top and bake as directed!

Can I make this recipe in the crockpot?

Absolutely! To make a crock pot Hot Fudge Sundae Cake, you’ll need to use the following instructions:

1. Make the recipe as directed and set your slow cooker to high for 2-4 hours. Note: All slow cookers are different, so I suggest checking the cake at 2 hours with a toothpick and adding more time as needed. 
2. Let the cake cool slightly to allow the fudge sauce to set. Serve warm!

Serving suggestions:

It wouldn’t be a Hot Fudge Sundae Cake without a scoop of vanilla ice cream on top! Add some whipped cream and cherries on top for a decadent dessert. 

More brownie recipes you’ll love:

• Cherry Cheesecake Brownies
• The Best Homemade Brownies
• Brownie Sundae
• Cream Cheese Brownies

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Grandma’s Hot Fudge Sundae Cake

Delicious chocolate cake that makes its own hot fudge sauce while it bakes, right in the pan! This is amazing served with any flavour of ice cream: mint, vanilla, chocolate, strawberry — you name it!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 271cal

Author Ashley Fehr

Ingredients

• 1 cup all-purpose flour (130g)
• ¾ cup granulated sugar (150g)
• ½ cup milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons oil
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Hot Fudge Sauce

• 1 cup brown sugar, packed (190g)
• ¼ cup unsweetened cocoa powder (23g)
• 1½ cups hot water

Instructions

• Preheat the oven to 350°F. Lightly grease a 9″ pie plate or baking dish with tall sides.
• In a medium bowl, combine the flour, sugar, milk, cocoa powder, oil, baking powder, vanilla, and salt. (The batter will be very thick. Don’t fret! You might need to stir it with a metal spoon.)
• Spread the batter into the prepared pie plate or baking dish.

Hot Fudge Sauce

• In a small bowl, combine the brown sugar and cocoa powder. Sprinkle the mixture evenly over the cake batter in the baking dish.
• Top with the water and place the baking dish on a sheet pan in case it bubbles over.
• Bake for 30 to 35 minutes, until the top is dry and puffed.
• Let cool slightly and serve warm with ice cream.

Video

Notes

*You can easily substitute the flour for 100% whole wheat and no one will know!

Nutrition

Calories: 271cal | Carbohydrates: 57g | Protein: 2g | Fat: 4g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 237mg | Fiber: 1g | Sugar: 46g | Vitamin A: 25IU | Calcium: 101mg | Iron: 0.8mg

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This Apple Fritter Cake recipe has all the flavors of an apple fritter but in cake form! A moist cake made with Greek yogurt, oil, tender apples, and warm spices, swirled with cinnamon sugar and topped with a sweet glaze for the ultimate fall treat.

Love apple desserts? Then, you’ll love this Cinnamon Apple Bread, Cinnamon Apple Muffins Recipe, Apple Upside Down Cake, and Maple Glazed Apple Crisp Cinnamon Buns!

This delicious Apple Fritter Cake takes all the best parts of a classic apple fritter and transforms them into a warm, soft, and satisfying cake.

It’s packed with cinnamon sugar apples, a buttery cinnamon swirl, and topped off with a crispy sugar glaze that hardens just like the ones you’d find at a bakery!

But here’s the twist – instead of frying, you’re baking everything into one big, shareable cake. That means it’s way easier to make, with none of the mess or hassle of hot oil!

Why we love this fresh apple cake:

• Moist and tender: I use Greek yogurt and oil to create a super moist and tender cake that melts in your mouth. 
• No deep frying: This cake has all the flavor of homemade apple fritters without the effort of deep frying in oil. Less fuss, less mess!
• Is it breakfast or dessert? This cake is great for a holiday brunch, dessert or a quick snack.

Apple Fritter Cake ingredients:

• Sugars: I use light brown sugar for the cinnamon swirl and cake and white sugar to make the apple filling. Then, I use powdered sugar to make the glaze. Powdered sugar is perfect for making the glaze because it’s lighter and finer, helping to thicken and sweeten the glaze all at once!
• Butter: I use softened unsalted butter in the cinnamon swirl. As the cake cooks, the butter and sugar melt to create delicious, sugary crevices.
• Cinnamon
• Flour: All-purpose flour produces just enough structure while keeping the cake tender. I also use a little bit of flour in the cinnamon swirl to soak up any excess moisture so it doesn’t sink too far down in the cake.
• Apples: Use whatever type of apples are good for baking. I love Granny Smith apples as they’re not too sweet, so they compliment the sweet glaze and cinnamon swirl nicely!
• Greek yogurt and oil: I use non-fat Greek yogurt and oil to create a super moist and tender cake! You can use canola or vegetable oil. 
• Eggs: Provides structure and a fluffy texture. 
• Vanilla extract
• Baking powder, baking soda, and salt: These are added to the dry ingredients and help the cake to rise. 
• Milk: This is for thinning out the glaze. You only need a little bit, so use whatever type of milk you like!

How to make Apple Fritter cake:

Here are some step-by-step instructions for making this recipe! For the full list of instructions, scroll down to the recipe card.

• Stir brown sugar, butter, and cinnamon in a medium bowl. You should get a thick paste. Set this aside.
• Chop up the apples.

• Stir the diced apples, sugar, and cinnamon until coated.
• Whisk sugar, yogurt, and oil in a large bowl. Add eggs and vanilla, whisking to combine.

• Stir in flour, baking powder, baking soda, and salt. Add apples and stir to combine.
• Spread batter into prepared pan and drop cinnamon sugar filling on top of the cake and swirl.

• Bake and let the cake cool slightly while you make the glaze.
• Make the glaze by combining powdered sugar, milk, and vanilla. Pour glaze over the cake.

How to store this apple cake recipe:

Wrap the baking dish in plastic wrap and store it in the fridge for up to 4 days. This cake freezes well also and will last in the freezer for up to 3 months! Let it thaw in the fridge overnight before eating.

Before freezing, I recommend cutting the cake into individual slices and putting them in separate airtight containers so you can grab and go!

What types of apples are best for making Apple Fritter Cake?

You have a few options when it comes to choosing the best apples for baking. I personally like tart apples like Granny Smith, but you could also use Fuji, Gala, Braeburn, Jonathan, or Honeycrisp apples!

Serving suggestions:

Serve up a warm slice of cake with a cup of coffee, or get fancy with a scoop or two of Homemade Ice Cream or No Churn Ice Cream! 

More apple desserts you’ll love:

• ​Apple Crisp Blondies — a decadent fall dessert!
• Slow Cooker Caramel Apple Pudding Cake — made so easy in the crockpot.
• Baked Maple Glazed Apple Crisp Doughnuts (Donuts) — a fun fall breakfast or snack.
• Apple Spice Cake — the house smells amazing when this is in the oven!

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Droolworthy Apple Fritter Cake

This Apple Fritter Cake recipe has all the flavors of an apple fritter but in cake form! A moist cake made with Greek yogurt, oil, tender apples, and warm spices, swirled with cinnamon sugar and topped with a sweet glaze for the ultimate fall treat.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 426cal

Author Ashley Fehr

Ingredients

Cinnamon Swirl

• ½ cup brown sugar (lightly packed)
• ¼ cup softened butter
• 1½ teaspoons ground cinnamon
• 1 teaspoon all purpose flour

Apples

• 3 large baking apples (peeled and chopped) I like Granny Smith
• 1 tablespoon sugar
• ½ teaspoon cinnamon

Cake

• 1¼ cup light brown sugar (lightly packed) 220 grams
• 1 cup plain 0% Greek yogurt (240 grams)
• ½ cup oil (100 grams)
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups all purpose flour (fluffed and scooped) 270 grams
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Glaze

• 1½ cup powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla

Instructions

Cinnamon Swirl

• In a medium bowl, stir together the brown sugar, butter, cinnamon and flour.
• Set in the fridge or freezer for 10 minutes while you make the cake batter

Apples

• In a medium bowl, stir together chopped apples. 1 tablespoon sugar and ½ teaspoon cinnamon. Cover and set aside.

Cake

• Preheat oven to 350 degrees and lightly grease a 9×13″ baking dish.
• In a large mixing bowl, whisk together the sugar, yogurt and oil.
• Add the eggs and vanilla and whisk until combined.
• Stir in the flour, baking powder, baking soda and salt until no white remains. Stir in apples until combined.
• Spread into prepared baking dish.
• Remove cinnamon roll filling and drop by teaspoonfuls all over the cake batter and swirl gently with a knife.
• Bake for 30-40 minutes, until a toothpick inserted in the cake comes out clean or with moist crumbs.
• Let cool for 10-15 minutes before adding the glaze.

Glaze

• Stir together powdered sugar, milk and vanilla and pour evenly over cake.
• Serve warm.

Video

Notes

Ingredients and Substitutions:

• Flour: you can use whole wheat or all purpose flour in this cake recipe. 
• Sugar: I have also made this with granulated sugar and it works perfectly. 
• Greek yogurt: this can be swapped for the same amount of sour cream.
• Oil: I have not made this recipe for butter and it is not a 1:1 swap. However, you should be able to swap with unsweetened applesauce.
• Apples: any kind of apples will work but I prefer firm baking apples because they don’t break down as much during baking. You can also swap this out with other fruit: finely chopped rhubarb, peaches, berries — most will work!
• Glaze: I don’t like my cake drowning in glaze, so this is just enough for a thin layer on top. After you pour it on, it will firm up like the sweet coating on an apple fritter. If you want a thinner glaze, simply add a teaspoon more milk.

 

Nutrition

Calories: 426cal | Carbohydrates: 71g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 201mg | Potassium: 191mg | Fiber: 2g | Sugar: 52g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg

The post Apple Fritter Cake appeared first on The Recipe Rebel.