I’m always looking for new ways to use up those overripe bananas sitting on my counter. It’s the age-old question, I know. Well, this time I have an answer: make my go-to recipe for THE best banana cake recipe you’ve ever tasted!

What icing goes well with this delicious banana cake?

The answer is cream cheese frosting, hands down. While I’ve had banana cake with a chocolate frosting and a salted caramel frosting, my personal preference is to go with a tangy cream cheese frosting.

I’m not gonna lie, chocolate and bananas are a REALLY delicious combination. For instance, you might want to try my Double Chocolate Banana Bread, these Chocolate Banana Muffins, Peanut Butter Chocolate Chip Banana Bread, Banana Chocolate Scones, or this Banana Chocolate Chip Bundt Cake.

BUT, that being said, there’s just something about a cream cheese frosting. It’s simple, not too sweet, and it allows the banana cake to take center stage. The cream cheese frosting walks away with my vote for the Best Supporting Frosting award every single time. Besides, it’s pretty killer on these cinnamon rolls.

Ingredients for Banana Cake With Cream Cheese Frosting

• Mashed ripe bananas (the more ripe they are, the sweeter they will be, but not completely brown and mushy. That’s TOO ripe!)
• milk
• white vinegar or the same amount of lemon juice– used to sour the milk OR you can substitute the milk and vinegar for a half cup of buttermilk.
• Unsalted butter, softened– salted butter works just fine as well
• sugar
• Large eggs
• vanilla extract
• cake flour
• Baking soda
• Salt
• Optional – chocolate chips or walnuts! As you make the batter, add about a half cup of your preferred mix-in to the flour mixture to coat them so they won’t sink into the batter as it bakes.

For the Cream Cheese Frosting

• Cream cheese, room temperature
• Butter, softened
• Powdered sugar
• Pure vanilla extract
• salt

How to Make Banana Cake With Cream Cheese Frosting

This easy cake recipe can be made in a 9×9-inch pan or an 8×8-inch pan. The smaller pan will be fuller and require a longer bake time, though.

1. First, I pour the milk into a liquid measuring cup and add the vinegar to it. I stir it together and let it sit at room temperature for at least 10 minutes. I’ll stir it again before adding it to the cake batter later.
2. Next, I preheat the oven to 350° F, then grease and lightly flour a 9 X 9-inch baking pan.
3. In a medium bowl, I whisk together the dry ingredients – cake flour, baking soda, and salt.
4. Then I cream the butter in a large bowl on medium speed with a hand mixer or electric mixer. I gradually add the sugar and mix until light, about two minutes.
5. Next, I add the mashed bananas, eggs, and vanilla to the butter mixture and mix well. I pour the wet batter into the dry ingredients and mix until just combined. Then, with the mixer running on low speed, I add the milk and mix until blended, scraping down the sides of the bowl.
6. Now I pour the batter into the prepared pan and bake for 45 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean or with a few moist crumbs. I let the cake cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.

Cream Cheese Frosting

1. To make the frosting, I beat the softened cream cheese and butter in a mixing bowl until smooth.
2. I mix in the vanilla and the salt, then add the powdered sugar, mixing until completely combined and frosting is smooth.
3. When the cake is completely cooled, I frost the cake and enjoy!

FAQs

Can I use all-purpose flour instead of cake flour in this recipe?

Yes you can, but it’s also easy to make at home following these instructions. There’s no need to worry or run to the grocery store. Plus, it will save you money!
Using the cornstarch to make your homemade cake flour will help reduce the amount of gluten in the all-purpose flour. Sifting both the cornstarch and all-purpose flour together will aerate them, enabling the dry ingredients to stick better with the wet ingredients.

Using cake flour in this recipe means less gluten, which gives the cake more structure and a better texture. Not using it means your cake will be more dense.

How do I store Banana Cake with Cream Cheese Frosting?

Keep it tightly covered and store it in the fridge for 3-5 days.

Can I bake the cake ahead of time?

Yes, you can bake the cake, let it cool completely, then wrap it tightly in plastic wrap twice. Then store it in the refrigerator for up to a week or the freezer for up to 1 month. Let it thaw completely at room temperature, then frost and serve as directed!

Can I make cupcakes from this recipe?

Yes you can. Banana cupcakes are perfect for birthdays! Simply pour the batter into muffin tins lined with cupcake wrappers and bake for 15-18 minutes.

What’s the best way to mash bananas?

You can mash them in a bowl with a fork, but I like to add them to my stand mixer and use the paddle attachment to mash them.

More Ways to Use Bananas

• Bananas are great for baking! We’ve got them for breakfast in pancakes, overnight oats, smoothie bowls, and of course breads.
  Speaking of which, if you haven’t made my Brown Butter Rum Banana Bread yet, you MUST. It’s killer!
• Can’t forget about dessert! Bananas are the highlight of these easy, no-bake Banana Pudding Dream Bars, my Banana Cookie Butter Ice Cream, this Banana Split Ice Cream Cake, and this incredible Banana Tres Leches Cake.

There’s just something to be said about an Easy Banana Cake with Cream Cheese Frosting. It’s a great way to use up those extra bananas with brown spots sitting on your counter. I think this will become one of your favorite recipes just as it has mine.

This original recipe is from the Fannie Farmer Cookbook, Thirteenth Edition, pgs. 575 and 597; author, Marion Cunningham; publisher, Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.

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Easy Banana Cake with Cream Cheese Frosting

This Easy Banana Cake with Cream Cheese Frosting with a slightly dense texture has the perfect amount of banana flavor. This cake is topped with an incredibly easy and delicious cream cheese frosting.

Course Dessert

Cuisine American

Keyword Easy Banana Cake with Cream Cheese Frosting

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 507kcal

Author Lynne Feifer

Equipment

• mixing bowl https://amzn.to/3PUktnG
• 9 X 9-inch cake pan

Ingredients

Banana Cake

• ½ cup milk
• 1 tablespoon white vinegar
• 8 tablespoons butter room temperature
• 1 ½ cups sugar
• 1 cup mashed bananas
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 cups cake flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Cream Cheese Frosting

• 8 ounces cream cheese room temperature
• 6 tablespoons butter room temperature
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

Instructions

Banana Cake

• Pour the milk into a liquid measuring cup and add the tablespoon of vinegar to sour it. Stir, and let sit for a minimum of 15 minutes while you prepare the cake.
• Preheat the oven to 350°F. Grease a 9 X 9-inch cake pan and lightly dust with flour or spray with a floured baking spray.
• In a medium bowl, whisk together the flour, baking soda and salt.
• Cream the butter in a mixing bowl, slowly adding the sugar. Beat until light, about 2-3 minutes.
• Add the mashed banana, eggs, and vanilla to the butter / sugar, and mix well.
• Add the dry ingredients to the banana mixture and combine.
• Stir the milk, and with the mixer running on low, slowly pour it into the bowl and blend. Be sure to scrape down the sides of the bowl.
• Pour batter into the pan and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean.
• Cool the cake in the pan for about 5 minutes before turning out onto a rack. Then allow the cake to cool completely before frosting.

Cream Cheese Frosting

• Cream the butter and cream cheese in a mixing bowl until smooth and creamy. You may need to scrape down the sides of the bowl a few times
• Mix in the vanilla and the salt.
• Slowly add the powdered sugar and mix until thoroughly combined.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 417mg | Potassium: 144mg | Fiber: 1g | Sugar: 58g | Vitamin A: 730IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.4mg

This post was first published 2/18/11. The post has been updated in format, and the frosting recipe has been changed on 5/11/21.

The post Easy Banana Cake with Cream Cheese Frosting appeared first on 365 Days of Baking.

Before you know it, August will be here with its’ plethora of peaches! I know, it’s not even technically summer yet, but I’ve already seen them in the store. So, if you love fresh peaches be sure to grab some and get baking!

Is Crumb Cake the Same as Coffee Cake?

On the surface, it seems like a crumb cake is the same thing as a coffee cake, but they do actually have one distinct difference.

Crumb cake is known for its rich, buttery streusel topping (and in my opinion, the more streusel, the better!) You’ll often see a nice thick layer of streusel piled high on a crumb cake, which is where this treat gets its name from.

Coffee cake, on the other hand, has a much thinner layer of streusel or might not even have a topping at all! Often, coffee cake has a streusel layer inside the batter, ribboned throughout the cake instead.

Ingredients for Crumb Cake with Peaches

You’ll need ingredients for both the cake batter and the streusel topping. Here’s what you need:

Peach Cake

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (room temperature)
• Granulated white sugar
• Light brown sugar
• Large egg
• Pure vanilla extract
• Pure almond extract
• Sour cream
• Diced fresh peaches
• Fresh lemon juice

For the Buttery Crumble Topping

• Light brown sugar
• All-purpose flour
• Granulated sugar
• Cinnamon
• Sliced almonds
• Butter (cold)

How to Make Peach Crumb Cake

• First, prepare by preheating the oven to 350 degrees. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray.

Make the Cake Batter

1. In a small bowl, toss the diced peaches with the lemon juice.
2. In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
3. In a third large bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple of times while mixing.
4. Add your egg, vanilla, and almond extracts, then mix until combined.
5. Add half the dry ingredients to the wet ingredients and mix until just barely combined. Add half the sour cream and again, mix until barely combined. Finally, add the remaining flour mixture, mix, and then the remaining sour cream. Mix until just smooth.
6. Gently fold in the diced peaches, being careful not to overmix the batter.
7. Pour the batter into the prepared pan, and spread it evenly to all edges.

Make the Crumb Topping

1. In a medium bowl, mix together the flour, both sugars, and cinnamon on low speed. Add the chilled butter and, with a pastry cutter or two forks, mix until a coarse meal is formed. It should look like small pebbles. Gently stir in the almond slices.
2. Sprinkle the crumb mixture over the top of the cake batter, making sure to cover it completely.

Bake and Serve

1. Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool before slicing. 
2. Serve it as is, dust it with powdered sugar, or serve it with a scoop of vanilla ice cream and more fresh sliced peaches on the side!

FAQs

How do I store Crumb Cake with Peaches?

This cake is best when eaten within a few days. You can keep it covered or in an airtight container for 2-3 days. For slightly longer storage, you can keep it in the fridge, but it may dry out the cake.

Can I freeze Peach Crumble Cake?

Yes, you can freeze it for longer storage. Make sure the cake cools completely, then wrap it in plastic wrap and store it in a freezer-safe container or bag. Freeze it for 2-3 months, then thaw in the refrigerator overnight to enjoy!

Can I use canned peaches or frozen peaches instead of fresh peaches?

Yes you can! If using canned, drain them first and dry them to avoid extra moisture in your cake. Frozen peaches should thaw completely as well, then pat them dry before dicing and adding to the cake batter.

More Peach Recipes

• ​Peach Scones
• Peach Bread
• Cinnamon Peach Pancakes
• Easy Peach Cobbler
• Peaches and Cream Pie

Pin or print this recipe for Crumb Cake with Peaches for your next peachy baking adventure!

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I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you! 
❤️ Lynne

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Crumb Cake with Peaches

This Crumb Cake with Peaches is the perfect dessert for peach season! The cake is filled with bits of juicy peaches and topped with a cinnamon crumb. This simple recipe will be a delight all year long!

Course Breakfast, Dessert

Cuisine American

Keyword Peach Crumb Cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 471kcal

Author Lynne Feifer

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup sour cream
• 2 ½ cups diced fresh peaches
• 2 teaspoons fresh lemon juice

Crumb Topping

• ⅓ cup packed light brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• ⅓ cup almond slices
• ¼ cup butter chilled

Instructions

• Preheat oven to 350 degrees and prepare a 9 X 13-inch pan by spraying it with cooking spray.

Peach Cake

• In a medium bowl, toss the chopped apples with the lemon juice.
• In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
• In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple times while mixing.
• Add egg, vanilla and almond extracts, and mix until combined.
• Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until just smooth.
• Gently fold in the diced peaches, being careful not to over mix.
• Pour batter into the prepared cake pan, and spread evenly to all edges.

Crumb Topping

• in a medium bowl, mix together the flour, both sugars, and cinnamon. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed. Mix in the almond slices.
• Sprinkle the crumb topping over the cake. 
• Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the middle comes out clean. Cool before slicing. 

Nutrition

Calories: 471kcal | Carbohydrates: 59g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 242mg | Potassium: 180mg | Fiber: 2g | Sugar: 36g | Vitamin A: 838IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Crumb Cake with Peaches appeared first on 365 Days of Baking.

I love this patriotic spin on a classic layer cake. It takes hardly any extra effort to turn a simple white cake into a seriously impressive 4th of July cake! Cut into the layers of cake, and the vibrant colors are reminiscent of stripes on the U.S. flag. How cool is that?

I don’t know about you, but I’ve definitely had some red, white, and blue desserts that looked festive but left something to be desired in the taste department. That’s why I’m happy to tell you this Patriotic Cake is completely delicious. Made from scratch, the cake layers have a fluffy crumb and the perfect vanilla flavor. It tastes even better slathered with the thick, creamy vanilla buttercream frosting!

Ingredients for Red, White, and Blue Cake

For the red, white, and blue cake layers, you will need these ingredients.

• Flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (salted butter will work fine too!)
• Sugar
• Egg whites
• Clear vanilla extract (to ensure a whiter color to the white layer!)
• Buttermilk
• Red and blue food gel coloring

Vanilla Buttercream Frosting Ingredients

• Unsalted butter
• Powdered sugar
• Vanilla extract
• Salt
• Heavy whipping cream
• Red, white, and blue sprinkles (for the top of the cake)

As always, I’ve included a detailed list of ingredients in the printable recipe card below!

How To Make a 4^th of July Birthday Cake

This red, white, and blue cake looks stunning, but is much easier to make than it looks! Here’s how I make this cake:

1. First, I preheat the oven to 350° and grease three 8 or 9-inch cake pans with butter or shortening, then dust with flour.
2. To start the cake batter,  in a medium bowl, I whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, I cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy. You can also use a stand mixer with the paddle attachment.
4. I add the egg whites and vanilla extract and continue beating on medium speed until mixed.
5. Next, I pour in about a third of the dry ingredients into the wet ingredients and beat on low speed until just combined. Then I add the rest of the dry ingredients along with the buttermilk, and fold them together until barely combined.
6. Now I divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it. I add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed. I leave the third bowl as is.
7. Finally, I pour each bowl of batter into the three cake tins. I bake them in the preheated oven for 25 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Then I rest the cakes on a wire rack until they reach room temperature.

Buttercream Frosting Instructions

While the cakes are cooling, I make the buttercream frosting. 

1. In a large bowl, I cream the butter with an electric hand mixer on medium speed for about 3 minutes or until the butter is very smooth.
2. I gradually add the powdered sugar and continue mixing with the hand mixer until the frosting is thick and stiff. Then I add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
3. Now, I transfer the frosting to a piping bag with a large round tip. I place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer, then spread it out with a spatula. Then I repeat this step with the white and red cake layers.
4. Once I have spread out the frosting on the top red cake layer, I spread a thin layer of frosting on the edges of the cake for a crumb coat. I place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
5. Then I spread a thicker layer of the remaining frosting on the whole thing, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip. I finish by pressing some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.

FAQs

How do I store Red, White, and Blue Cake?

Store your finished Patriotic Cake, covered, at room temperature for up to 3 days. For longer storage, store it covered in the refrigerator. It will stay good in the refrigerator for up to one week.

Can I make the cake layers ahead of time?

Yes, you can bake the red, white, and blue cake layers in advance and keep them frozen until you’re ready to assemble the 4th of July dessert.

Wrap the cakes tightly in plastic wrap or freezer bags. Store in the freezer for as long as 3 months. Let thaw before frosting and serving.

More Patriotic Desserts

Try one of these recipes next time you’re celebrating a patriotic holiday:

• Berry Trifle
• Patriotic Poke Cake
• Patriotic Jello Stars
• Patriotic Pinwheels and Star Cookies

Cake Recipes

After you’ve devoured every bite of this delicious 4th of July Layer Cake, check out these other cake recipes my readers have loved over the years.

• Citrus Layer Cake
• Cinnamon Roll Layer Cake
• Oreo Cake
• Peanut Butter Upside-Down Banana Cake
• Double Chocolate Coconut Cream-Filled Bundt Cake

If you enjoyed this Red, White, and Blue Cake, let me know how it turned out by leaving a comment or recipe review below!

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Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts!
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you!
❤️ Lynne

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Red, White and Blue Cake: A Patriotic Dessert

Celebrate Memorial Day and the Fourth of July with this Red, White, and Blue Cake with layers of red, white, and blue cake covered in vanilla buttercream and topped with festive colorful sprinkles!

Course Dessert

Cuisine American

Keyword Red, White, and Blue Cake

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Servings 16 slices

Calories 690kcal

Author Lynne Feifer

Ingredients

Cake

• 3 cups all-purpose flour plus extra for dusting cake pans
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 4 egg whites room temperature
• 2 teaspoons clear vanilla extract
• 1 ½ cups buttermilk or whole milk
• red and blue food gel coloring 1 drop of each

Buttercream Frosting

• 2 cups unsalted butter room temperature
• 6-8 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream
• ½ teaspoon salt
• 1 cup red, white and blue sprinkles

Instructions

• Preheat the oven to 350°. Grease three 8 or 9 inch cake pans with butter or shortening and dust with flour. Set aside.
• Start with making the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy.
• Add the egg whites and vanilla extract, and continue beating on medium speed until mixed.
• Pour in about a third of the dry ingredients to the wet ingredients, and beat on low speed until just combined.
• Add the rest of the dry ingredients along with the buttermilk, and fold together until barely combined.
• Divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it.
• Add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed.
• Pour each bowl of batter into the three cake tins. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Rest the cakes on a cooling rack until they reach room temperature.

Buttercream Frosting

• While the cakes are cooling, make the buttercream frosting. In a large bowl, cream the butter with an electric hand mixer on medium speed for about 3 minutes, or until the butter is very smooth.
• Gradually add the powdered sugar, and continue mixing with the hand mixer until the frosting is thick and stiff.
• Add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
• Transfer the frosting to a piping bag with a large round tip. Place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer. Spread the frosting out with a spatula. Repeat this step with the white and red cake layers.
• Once you have spread out the frosting on the top red cake layer, spread a thin layer of frosting on the edges of the cake. This will be your crumb coat. Place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
• Spread a thicker layer of frosting on the edges of the cake, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip.
• Press some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.
• Serve at room temperature.

Nutrition

Serving: 1slice | Calories: 690kcal | Carbohydrates: 86g | Protein: 4g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 258mg | Potassium: 135mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1155IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

This post was originally published May 20, 2022. It has been updated in format on May 15, 2026.

The post Red, White, and Blue Cake appeared first on 365 Days of Baking.

This nostalgic dessert reminds me of the days the ice cream man would come into our neighborhood. I swear I could hear that horn from a mile away! When I did, I’d run downstairs begging mom for a quarter so I could buy one of those Strawberry Shortcake Ice Cream Bars. I loved the strawberry and vanilla ice cream, but the best part was that sweet, crunchy strawberry coating.
Today, I bring you that favorite childhood treat in the form of a cake made from scratch!

Though it may seem like there are quite a few steps, this cake is easy to make and doesn’t require any special pans or decorating skills. Plus, if you’ve already made my Strawberry Crunch Topping, it’s even easier to throw together!

Ingredients for Homemade Strawberry Crunch Cake

While the ingredient list is a bit long, I usually have almost everything as part of my pantry staples. I usually only need to grab the special ingredients specific to this cake, like Golden Oreos and freeze-dried strawberries.
Here’s what you need to make this delicious cake:

Strawberry Cake

• White vinegar
• Whole milk
• All-purpose flour
• Strawberry Jell-O (powder only)
• Baking powder
• Kosher salt
• Unsalted butter, room temperature
• Granulated white sugar
• Large eggs
• Pure vanilla extract

Vanilla Frosting

• Unsalted butter, room temperature
• Powdered sugar, sifted
• Pure vanilla extract
• Milk

Strawberry Crunch Topping

You can also find this recipe in my Strawberry Crunch Topping blog post.

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Unsalted butter, melted
• Salt       
• Fresh strawberries for garnish, if desired

I included a more detailed ingredient list with measurements in the printable recipe card at the bottom of the post, so make sure you scroll down and check it out!

How to Make Strawberry Crunch Cake

In a 2-cup liquid measuring cup, I mix the vinegar with the milk, then stir and let it sit for about 15 minutes. This sour milk mixture is a homemade substitution for buttermilk!

Next, I preheat the oven to 350 degrees F and prepare a 13×9-inch cake pan by spraying it with nonstick cooking spray.

Then, in a medium bowl, I whisk together the flour, strawberry gelatin powder, baking powder, salt, and baking soda.

In a separate mixing bowl, or bowl of a stand mixer fitted with the paddle attachment, I cream the butter until it’s soft and smooth, about 2-3 minutes. Then I gradually add the sugar and beat until it’s light and fluffy, about another 3 minutes. Next, I add the eggs, one at a time, then finally add the vanilla extract. Be sure to scrape down the sides of the bowl as necessary.

With the mixer on low speed, I add the flour mixture to the wet ingredients in three parts, alternating with the sour milk/buttermilk. I begin and end with the flour mixture and beat just until combined. Finally, I pour the cake batter into my prepared pan.

I bake this strawberry cake for about 40 minutes or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Then I let it cool completely in the pan before frosting it (about 1-1 ½ hours).

Vanilla Frosting

While the cake cools, I make this easy vanilla frosting. In a clean mixing bowl, I cream the butter until light and fluffy, then gradually add the powdered sugar until well mixed.

Then I beat in the vanilla and milk, mixing on medium-high speed until the frosting is light and fluffy. When the cake is ready, I spread the frosting over the cooled strawberry cake.

Strawberry Crunch Topping

Using a food processor, I combine the freeze-dried strawberries and Golden Oreos and pulse until coarse crumbs form. You could use a blender as well.

Next, I add the strawberry Jell-O powder and pulse briefly to mix it in.

Finally, I melt the butter and pour it into the food processor, pulsing just until the cookie mixture holds together when pressed. Then I spread it all out on a plate and place it in the fridge for 15 minutes.

Once the cake is cooled and frosted, I add a nice layer of this strawberry crunch tothe top of the cake just before serving. For an extra special presentation, serve with sliced fresh strawberries and whipped cream or a scoop of vanilla ice cream!

Recipe Notes

• ​You can use 1 1/2 cups of buttermilk instead of the sour milk detailed in the recipe.
• If you don’t have a food processor to make the crumbs, you can use a powerful blender, or simply place the Oreos and strawberries in a plastic bag, like a Ziploc bag, then use a rolling pan to crush them into coarse crumbs.

FAQs

How do I store leftover Cake with Strawberry Crunch Topping?

I love this 9×13 cake pan that comes with a lid, because you can easily cover your cake and store it. But if you don’t have a pan with a fitted lid, cover it tightly with aluminum foil or transfer slices of cake to an airtight container. Store the cake at room temperature for 2-3 days or for up to a week in the fridge.

Can I freeze this Strawberry Crunch Cake?

Technically, yes, but the topping may lose its crunch when thawed. I recommend freezing the cake, either in its baking pan, tightly covered with plastic wrap and foil, or wrapped in the same when removed from the pan. Then, when you’re ready to serve it, thaw it overnight on the countertop and add the topping then.

Can I use a box mix to make this cake?

Yes, a boxed strawberry cake mix is an easy shortcut if you’re pressed for time. I like to doctor up my cake mix by using milk instead of water, melted butter instead of oil, and adding an extra egg. Otherwise, follow the directions on the box.
You can even use a canister of vanilla frosting to even save you more time and work!

Strawberry Desserts You’ll Love

When it’s strawberry season, I like to bake all the strawberry treats! Try one of these recipes next time you’ve got that strawberry craving:

• Strawberry Crumb Bars
• Chocolate Strawberry Bread
• Easy Strawberry Scones
• Strawberry Nutella Crepes
• Strawberry Shortcake Recipe
• Chocolate Covered Strawberry Dream Bars

Easy Cake Recipes

If you need a quick and easy cake recipe, try one of these:

• With a tender crumb and a crunchy glazed crust on the outside, this incredible lemon-lime 7Up Pound Cake is sure to impress your guests! Whip up this easy dessert to enjoy tonight, or serve it at your next party.
• When you want something sweet but not overly sugary, try this spiced Applesauce Cake! Enjoy this fluffy, airy cake spiced with the warm spices of cinnamon and nutmeg and made moist with the addition of applesauce. Frost if desired, but it’s perfectly delicious just as it is!
• If you’re looking for a coffee cake recipe that is versatile enough for both a lazy weekend breakfast and a special event brunch, then you have to try this Blueberry Crumb Cake! This Blueberry Crumb Cake is an easy breakfast cake with a soft, tender crumb, fresh, juicy blueberries, and a sweet crumb topping. You’ll be heading back for seconds in no time and it will also make a delicious dessert!
• This Buttermilk Chocolate Cake is perfectly moist, has a tender crumb, and features a rich chocolate flavor. The addition of buttermilk makes the cake much moister than a typical chocolate cake. This cake is incredibly easy to make, using just 2 mixing bowls and a whisk, so let’s get baking!

If you made this delicious Strawberry Crunch Cake, I’d love to hear how it turned out for you. Leave me a comment or recipe review below, and come back soon for more delicious dessert recipes you’ll love!

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Strawberry Crunch Cake

Strawberry Crunch Cake brings back those nostalgic Strawberry Shortcake Ice Cream Bars from childhood. With real strawberry flavor and that favorite strawberry crunch topping, you'll love every bite!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 12 servings

Calories 667kcal

Author Lynne Feifer

Ingredients

Strawberry Cake

• 1 ½ tablespoons white vinegar *See note.
• 1 ½ cups whole milk
• 2 ½ cups all-purpose flour
• 3 tablespoons strawberry Jell-O powder from a 3 ounce package. *See note.
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract

Vanilla Frosting

• ½ cup butter, room temperature
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons milk

Strawberry Crunch Topping

• ½ cup freeze-dried strawberries
• 10 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons butter melted
• pinch of salt
• Fresh strawberries for garnish and serving, if desired

Instructions

Strawberry Cake

• In a 2-cup liquid measuring cup, mix the 1 1/2 tablespoons white vinegar with the 1 1/2 cups milk. Stir and let sit for a minimum for 15 minutes.
• Preheat oven to 350°F. and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
• In a medium bowl, whisk together the 2 1/2 cups flour, 3 tablespoons strawberry gelatin, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
• Cream the butter in a mixing bowl until soft and smooth, about 2-3 minutes. Gradually add the 2 cups granulated sugar, and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, fully incorporating each one before adding the next. Mix in the vanilla completely. *Be sure to scrape down the sides and bottom of the mixing bowl occasionally to make sure all ingredients are completely combined.
• With the mixer on low, add dry ingredients to the butter mixture in 3 parts alternating with the buttermilk. Begin and end with the flour mixture and and beat until just combined after each addition. Pour batter into the prepared 9 X 13-inch pan.
• Bake for 40 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Cool completely in the pan on a wire rack before frosting, about 1 1/2 – 2 hours.

Vanilla Frosting

• In a clean mixing bowl, cream the 1/2 cup butter until light and fluffy. Gradually add the 2 cups powdered sugar until well mixed.
• Beat in the 1 1/2 teaspoon vanilla and 2 tablespoons milk. Mix until light and fluffy, about 3-4 minutes. Spread entirely over the cooled strawberry cake.

Strawberry Crunch Topping

• Place the 1/2 cup freeze-dried strawberries and 10 Golden Oreos in a food processor or blender. Pulse until coarse crumbs form.
• Add the 1 tablespoon strawberry gelatin powder, and pulse very briefly to mix.
• Melt the 3 tablespoons butter. Pour into the food processor and pulse just until mixture holds together when pressed.
• Spread on a plate and place into the refrigerator to chill for 15 minutes.
• Sprinkle topping over the entire cake just before serving. Decorate or serve with fresh strawberries.

Notes

• You can replace the vinegar and whole milk with 1 1/2 cups buttermilk, if you’d like.
• The 3 ounce package of strawberry Jell-O will have enough powder for both the 3 tablespoons needed for the cake, and the 1 tablespoon for the crunch topping. 

Nutrition

Calories: 667kcal | Carbohydrates: 93g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 406mg | Potassium: 279mg | Fiber: 2g | Sugar: 67g | Vitamin A: 918IU | Vitamin C: 120mg | Calcium: 79mg | Iron: 4mg

The post Strawberry Crunch Cake appeared first on 365 Days of Baking.

I love chocolate cake, but honestly, sometimes they are way too dense and heavy, and even too rich! I love that this cake has that decadent chocolate flavor, but even when finished with a chocolate buttermilk buttercream frosting, it’s light, fluffy, and not too sweet. The frosting complements the cake perfectly!

Chocolate Cake Using Buttermilk

Why should you use buttermilk in cake batter? Well, buttermilk has a higher fat content than regular milk, resulting in a rich, more flavorful cake. At the same time, it tenderizes the cake and helps it to rise, which means a tender, fluffy cake. 

Equipment Needed

You need all your standard baking tools to make this scrumptious chocolate cake:

• 9 x 13-inch sheet pan
• Parchment paper
• 2 large mixing bowls
• Whisk
• Stand mixer with wire whisk attachment (or electric mixer)

Ingredients for Buttermilk Chocolate Cake

Gather all these pantry basics to make this homemade chocolate cake recipe:

• All-purpose flour – I tested the recipe with all-purpose flour, but you could use cake flour, too.
• Granulated white sugar – you could also use brown sugar, or a combination of 1 cup granulated sugar and 1 cup of brown sugar.
• Unsweetened cocoa powder – Use a good quality variety for best results
• Baking powder 
• Baking soda
• Salt – The amount of salt added can be increased or decreased to suit personal tastes.
• Buttermilk – Use a whole-fat buttermilk. The buttermilk could be replaced with whole milk; however, this will affect the taste and texture of the cake. The buttermilk in the frosting could be substituted with milk or heavy cream.
• Oil – Use a mild flavored oil, such as vegetable oil, canola oil, or extra mild olive oil. You could also use ¾ cup melted butter.
• Large Eggs 
• Pure Vanilla extract
• Hot water – Use hot but not boiling water.

Chocolate Frosting Ingredients

• Butter – Either unsalted butter or salted butter will work, though you might want to omit the salt if you choose salted butter.
• Powdered sugar
• Unsweetened cocoa powder
• Buttermilk
• Vanilla extract
• Salt 

​Make sure you scroll down to the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to make my Chocolate Buttermilk Cake Recipe

1. First, preheat the oven to 325°F. Line a 9×13-inch sheet pan or baking dish with parchment paper and set it aside.
2. Add the dry ingredients (all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt) to a large mixing bowl. Whisk until well combined and set aside.
3. Add the buttermilk, oil, egg, and vanilla extract to another large bowl. Whisk until well combined.
4. Pour the wet ingredients into the bowl with the flour mixture. Whisk until just combined. Add the hot water and whisk until just combined, starting the whisking gently to ensure the hot water doesn’t splash out of the bowl.
5. Pour the cake batter into the prepared sheet pan. Bake for 35 minutes or until cooked through. Set the warm cake aside on a wire rack to cool completely in the pan.

How to Make Chocolate Buttermilk Frosting

Now comes my favorite part– the frosting!

1. To make the buttermilk frosting, add the softened butter to the bowl of a stand mixer. Beat using a wire whisk attachment on a high speed for 2 minutes or until smooth.
2. Add the powdered sugar to the butter, 1 cup at a time, beating on a low speed, then increasing to high speed until well incorporated. Repeat with the cocoa powder.
3. Add the buttermilk, vanilla extract, and salt, and beat on a medium speed until well combined, scraping the sides of the bowl as necessary. Increase the speed to medium-high and beat for 1-2 minutes or until smooth and fluffy.
4. Spread the frosting over the cooled cake before slicing and serving.

Recipe Notes

• This cake batter could also be baked in round cake pans; simply adjust the baking time as necessary. The number of cake pans required for this quantity of cake batter will depend on the size of the cake pans. 
• It’s best to let this cake cool in the pan completely before removing, or the cake may be too soft and break apart.
• The frosting can be made using a large mixing bowl and an electric mixer in place of a stand mixer.
• Prefer a different frosting? Replace it with your favorite frosting recipe, this Marshmallow Frosting or my Peppermint Frosting when the holidays roll around!
• Add Chocolate chips to the cake batter for extra chocolate flavor.
• If your frosting is too thick, add more buttermilk as required for a more spreadable consistency.

FAQs

How do I know when my cake is done?

The cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean or with a few moist crumbs, the cake is done!

How do I store this Buttermilk Chocolate Cake?

Store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Can I freeze it?

I recommend freezing it before you frost it. Freeze in an airtight container for up to 3 months. Thaw at room temperature, then frost it before enjoying.

You could also slice the frosted cake into individual slices, flash freeze them for 15 minutes, then wrap them tightly in plastic wrap and store them in an airtight container in the freezer. Thaw overnight in the fridge.

Can I use sour milk instead of real buttermilk?

Yes, you can! Make your own “buttermilk” (sour milk) by adding 1 tablespoon of white vinegar or lemon juice per cup of milk. Let it sit for 5 minutes before adding it to the recipe as directed.

What should I serve with this chocolate cake?

We like eating our cake with a scoop of vanilla ice cream or a dollop of homemade whipped cream and some fresh berries!

More Delicious Chocolate Cake Recipes You’ll Love

• Chocolate Cherry Dump Cake brings together rich chocolate and juicy cherries in one easy dessert recipe. Only four ingredients and one baking pan needed!
• Super easy and delicious, this Chocolate Peanut Butter Pudding Cake will please those chocolate peanut butter lovers in your life and have them coming back for more!
• Double Chocolate Coconut Cream Filled Bundt Cake – a moist and rich chocolatey bundt filled with a delicious coconut cream.
• It’s Oreo Cake with a surprise inside! Layers of moist chocolate cake are sandwiched with a cream filling, covered with a thick layer of homemade chocolate frosting, and stuffed with whole Oreos.
• Mississippi Mud Cake – a rich chocolate cake with pecans and coconut, topped with a layer of marshmallow cream, chocolate frosting, and more pecan pieces. 

Pin or print this recipe for Chocolate Buttermilk Cake for your next baking session!

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Buttermilk Chocolate Cake

This Buttermilk Chocolate Cake is perfectly moist with a tender crumb, rich chocolate flavor. and delicious frosting. Using buttermilk makes a spongier chocolate cake that's incredibly easy to make!

Course Dessert

Cuisine American

Keyword Buttermilk Chocolate Cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 18 servings

Calories 442kcal

Author Lynne Feifer

Ingredients

• 2 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup cocoa powder
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ¾ cup oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water

Chocolate Buttermilk Frosting

• 1 cup butter, softened
• 3 cups powdered sugar
• ½ cup cocoa powder
• 3 tablespoons buttermilk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

• Preheat the oven to 325°F/160°c.  Line an 9 inch x 13 inch sheet pan with parchment paper and set aside.
• Add the all purpose flour, granulated sugar, cocoa powder, bakingpowder, baking soda and salt to a large mixing bowl.  Whisk until well combined and set aside.
• Add the buttermilk, oil, egg and vanilla extract to another largemixing bowl.  Whisk until wellcombined. 
• Pour the wet ingredients into the bowl with the dry ingredients.  Whisk until just combined.  Add the hot water, and whisk until justcombined, starting the whisking gently to ensure the hot water doesn’t splashout of the bowl.
• Pour the cake batter into the prepared sheet pan.  Bake for 35 minutes, or until cookedthrough.  Set aside to cool completely inthe sheet pan.

Buttermilk Chocolate Frosting

• To make the buttermilk frosting, add the softened butter to the bowl ofa stand mixer.  Beat using a wire whiskattachment on a high speed for 2 minutes or until smooth.
• Add the powdered sugar to the butter, 1 cup at a time, beating on a lowincreasing to high speed until well incorporated.  Repeat with the cocoa powder.
• Add the buttermilk, vanilla extract and salt, and beat on a mediumspeed until well combined, scraping the sides of the bowl as necessary.  Increase the speed to medium-high and beatfor 1-2 minutes or until smooth and fluffy.
• Spread the frosting over the cooled cake before slicing and serving.

Notes

• The cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake.  If the skewer or toothpick comes out clean, the cake is cooked through.
• It’s best to let this cake cool in the pan completely before removing, or the cake may be too soft and break apart.
• Add more buttermilk to the frosting as required for a more spreadable consistency.

Nutrition

Calories: 442kcal | Carbohydrates: 61g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 269mg | Potassium: 215mg | Fiber: 3g | Sugar: 43g | Vitamin A: 381IU | Calcium: 66mg | Iron: 2mg

The post Buttermilk Chocolate Cake appeared first on 365 Days of Baking.

Who doesn’t love chocolate and peanut butter together? I mean, I’ve never met anyone who didn’t like the combination, have you? The two just complement each other so perfectly and bring out the best in each other!

Cake in the Slow Cooker?

You might be wondering why one would choose a slow cooker for making a cake over a traditional oven. I know it seems odd, but since slow cookers work by generating steam from heat, sweet treats made in a slow cooker often have more moisture and cook more evenly. Plus, I can fix it and forget it, then come home to a delicious aroma and a warm treat waiting for me!

Ingredients for Chocolate Pudding Cake

This delicious cake recipe uses some simple ingredients that pack a lot of flavor. Here are the cake ingredients that I’m shopping for:

• All-purpose flour
• Dark brown sugar—I prefer the dark variety for a greater depth of flavor, but you could use light brown sugar as well.
• Baking powder
• Baking soda
• Kosher salt
• Unsweetened cocoa powder
• Creamy peanut butter
• Plain or vanilla Greek yogurt
• Canola oil
• Pure vanilla extract
• Hot water
• Semisweet chocolate chips 

Chocolate Syrup

• Granulated white sugar
• Unsweetened cocoa powder
• Boiling water

I included a printable recipe card at the end of the post with a detailed list of ingredients and instructions, so check it out!

How to Make Chocolate Pudding Cake with Peanut Butter in a Crockpot

Before I make my cake batter, I always start by coating the inside of my slow cooker with cooking spray. I also use a 6-quart crock pot for this recipe.

1. In a large mixing bowl, I whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and cocoa powder.
2. In a separate bowl, I combine the peanut butter, Greek yogurt, canola oil, vanilla extract, and hot water. 
3. Next, I pour the wet ingredients into the dry ingredients and stir to combine. It should be thick, like cookie dough. Then I gently fold in the chocolate chips.
4. Now I spread the batter evenly on the bottom of the slow cooker and set that aside for a few minutes.
5. I make some homemade chocolate syrup by whisking together the white sugar, cocoa powder, and boiling water until it’s combined. Then I pour it over the top of the cake batter in the slow cooker.
6. Next, I place a cotton or paper towel between the slow cooker and the lid to help absorb the condensation. This helps prevent a soggy cake! I cook on high for 1 ½ hours or on low for 3 hours. The cake will start to pull away from the sides of the slow cooker when it’s done.
7. To serve, I spoon the cake into a bowl and top it with the sauce that forms on the bottom of the slow cooker. For an extra treat, I serve it with a scoop of vanilla bean ice cream! It’s so decadent and delicious!

Recipe Tips

• This cake will continue to cook, even when turning off the heat, so I pull out the slow cooker insert from the burner when the cake is fully cooked to avoid burning it.
• When I want more peanut butter flavor, I’ve used peanut butter chips in place of the chocolate chips. It’s extra yummy!
• I serve this chocolate cake straight from the crockpot, but if I’m serving guests and want a nicer presentation, I will slice it and serve it on individual bowls or plates.

FAQs

How do I store Chocolate Pudding Cake with Peanut Butter?

If I have leftover cake, I scoop it out of the crockpot and store it in an airtight container at room temperature for about 2-3 days. You can also store it in the fridge for about a week or the freezer for up to 3 months. 

What can I serve with this Crockpot Chocolate Pudding Cake?

Other topping ideas I love are powdered sugar, Cool Whip or whipped cream, and/or fresh fruit.

Can I use chunky peanut butter in this recipe?

Yes, you can use chunky peanut butter or natural peanut butter instead of creamy peanut butter. Just make sure to stir it up well before using it.

Slow Cooker Recipes

Make the best use of your slow cooker with one of these delicious recipes:

• Slow Cooker Buffalo Chicken Dip
• Chicken Enchilada Bites – a Slow Cooker Appetizer Recipe
• Slow Cooker Beef Chili Verde with Polenta
• Slow Cooker Chili Beer Pot Roast
• Slow Cooker Carne Asada Taco Boats
• Slow Cooker Sloppy Joes

Easy Dessert Recipes

If you’re looking for some dessert recipes that come together quickly and easily, try these ones:

• Lemon Pudding Cake
• Chocolate Peanut Butter Dream Bars – No Bake
• Double Chocolate Peanut Butter Filled Cupcakes
• Easy Chocolate Fondue
• Peanut Butter Brownies

If you enjoyed this Chocolate Pudding Cake with Peanut Butter, let me know by leaving a recipe review below!

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Chocolate Peanut Butter Pudding Cake

Make this easy recipe for gooey Chocolate Pudding Cake with Peanut Butter made in the slow cooker. It's perfect for any time of year, and will please all the chocolate peanut butter lovers in your life.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Pudding Cake

Servings 6 servings

Calories 630kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups (87 g) all-purpose flour
• ½ cup (110 g) packed dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons (14 g) cocoa powder
• ¾ cup (135 g) creamy peanut butter
• ½ cup (122 g) Greek yogurt
• 2 tablespoons (29 ml) canola oil
• 1 teaspoon pure vanilla extract
• 2 tablespoons (30 ml) hot water
• ½ cup (90 g) semisweet chocolate chips (or peanut butter chips. I used chocolate)

Chocolate Syrup

• ¾ cup (144 g) granulated sugar
• 5 tablespoons (35 g) unsweetened cocoa powder
• 2 cups (473 ml) boiling water
• Ice Cream optional

Instructions

• Coat the inside of a 6-quart (6-L) slow cooker with cooking spray.
• In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cocoa powder.
• In another bowl, combine the peanut butter, Greek yogurt, oil, vanilla extract and hot water.
• Mix together the contents of the two bowls and stir to combine (it will be thick like cookie dough).
• Fold in the chips.
• Spread the batter evenly on the bottom of the slow cooker.
• Whisk together the granulated sugar, cocoa powder, and boiling water until it’s combined, and pour it over the top of the batter in the slow cooker.
• Place a cotton or paper towel between the slow cooker and the lid to absorb condensation. Cook on high for 1 1/2 hours or on low for 3 hours. The cake will begin to pull away from the sides of the cooker when it is done.
• Spoon the cake into a bowl and top with the sauce that formed on the bottom of the cooker. For an extra treat, top the cake with the ice cream before adding the sauce.

Nutrition

Calories: 630kcal | Carbohydrates: 86g | Protein: 14g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 439mg | Potassium: 482mg | Fiber: 6g | Sugar: 53g | Vitamin A: 19IU | Calcium: 106mg | Iron: 4mg

This post was originally published December 31, 2017. It has been updated in format and with pictures on February 6, 2026.

The post Chocolate Pudding Cake with Peanut Butter appeared first on 365 Days of Baking.

Who doesn’t love cake? This easy cake recipe is the perfect dessert to serve to your guests when you need to pull together something quick and delicious.

This recipe is based on the Jamaican Rum Cake Recipe I fell in love with on a Caribbean cruise years ago! My Pineapple Rum Cake is another version I made using pineapple, but for those who might be allergic or just don’t like pineapple, this cake made with rum is another way to enjoy that Caribbean flavor!

Ingredients for Rum Soaked Cake

Here are the things you’ll need to make this sweet rum cake:

• Boxed yellow cake mix
• Instant vanilla pudding (make sure to use an instant vanilla pudding mix, NOT a cook & serve)
• Large eggs
• Canola oil or vegetable oil
• Dark rum

For the Rum Syrup Glaze

• Unsalted butter
• Granulated sugar
• Pure vanilla extract
• More dark rum

Be sure to check out the recipe card at the bottom of the post for a detailed list of ingredients and instructions!

Why Make This Rum Cake Recipe with a Cake Mix?

Make it easier on yourself and use your favorite boxed yellow cake mix. It saves time, and if you don’t bake a lot, you don’t have to keep a bunch of ingredients on hand. There is nothing wrong with using a boxed mix. If you’re a purist at heart, then, by all means, make the cake from scratch (you can try my yellow cake recipe!)

How to make Cake Soaked in Rum

1. First, preheat your oven to 325°F and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle the pan with flour. Be sure to shake out any excess.
2. Next, in a large bowl, whisk together the cake mix and instant vanilla pudding mix.
3. Now add the 4 eggs, 1/2 cup canola oil, and 1/2 cup of rum to the dry ingredients. Mix completely, then scrape down as needed with a rubber spatula.
4. Gently pour the cake batter into your prepared pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.
5. Finally, remove the cake from the oven and let it sit in the pan for 5 minutes while you make the rum glaze.

How to Make the Rich Rum Glaze

1. Combine the butter and sugar in a small saucepan over medium heat. Bring to a boil and cook for 5 minutes until the sugar completely dissolves and the glaze is smooth, stirring constantly.
2. Remove from heat, then add 1/2 cup of dark rum and 1 teaspoon vanilla. Mix well.

Glazing the Caribbean Rum Cake

1. With the cake still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.
2. Let the cake sit for 10 minutes before inverting it onto a wire rack. Place the rack on top of a rimmed baking sheet.
3. Gently brush the remainder of the glaze all over the top and sides of the cake, pausing at times, even a few minutes to give the cake time to absorb it. The best way to move the cake is by using two hard spatulas, slowly and gently, to transfer the cake to a serving plate. Cool completely, then serve and enjoy!

FAQs

How do I store Rum Soaked Cake?

If serving the cake the next day, let the cake cool completely, then poke the top with toothpicks and gently cover with a tent of aluminum foil. You could also store it in a cake keeper at room temperature.

Can I freeze Homemade Rum Cake?

Yes, this cake can be frozen for up to a month. Cool completely, wrap in plastic wrap, and then in aluminum foil. Thaw at room temperature before serving.

What rum is best to use for Rum Soaked Cake?

Use dark rum for a bolder rum flavor. White rum is nice, but I prefer the bold rum flavor of dark rum, which is strong without being overwhelming.
 I would steer clear of the flavored rums as the sweetness might alter the final taste of this recipe.

Can I make mini bundt cakes with this recipe?

Yes, you can make mini rum cakes with a mini Bundt cake pan. Fill them 2/3 of the way and bake for 28-30 minutes or until baked through. Follow the same instructions for glazing, dividing the glaze evenly between your cakes.

What can I serve with this cake?

• Serve up a piece of cake with some whipped topping and maraschino cherries.
• Top your dessert with a scoop of vanilla ice cream. 
• Serve the cake with some fresh or grilled pineapple slices for a garnish.

More Bundt Cake Recipes

What can you make with a bundt cake pan? Well, I’ve got several delicious cake recipes you should try:

• Make this Banana Chocolate Chip Bundt Cake – a moist banana cake with chocolate chips throughout and a cream cheese frosting drizzled over the top!
• Or, try this Double Chocolate Coconut Cream Filled Bundt Cake – a moist and rich chocolatey bundt filled with a delicious coconut cream. It’s all made from scratch using ingredients to support Fair Trade.
• This light and tender Maple Chiffon Cake is the perfect sponge cake for a lighter dessert table. If you dream about maple syrup, this cake will be right up your alley, I promise!
• This Easy Lemon Cake is the perfect light and moist dessert for spring! This twist on a boxed cake mix makes a special dessert you can serve for Easter, Mother’s Day, or anytime!

It’s not just for cakes, though! You can make bread and other treats in a Bundt pan!

Try Nutella Swirl Banana Bundt Bread – Nutella mixed into a banana bread batter in the shape of a beautiful bundt cake. This starts your weekend morning off on the right foot when enjoyed with your first cup of coffee.

You will love eating my Mom’s Monkey Bread—small dough balls rolled in a cinnamon sugar mixture, placed into a Bundt pan, and sprinkled with brown sugar and butter. It is the perfect breakfast treat or afternoon snack.

Which one will you try next time? Let me know in the comments. Don’t forget to Pin or print this Rum Soaked Cake recipe so it’s ready next time you need a boozy treat!

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Rum Soaked Cake

This Rum Soaked Cake has a tender crumb and features your favorite rum! The rum glaze on top adds even more flavor to this boozy dessert, making it perfect for game-nights, entertaining, and holidays!

Course Dessert

Cuisine American

Keyword Rum Soaked Cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 12 servings

Calories 424kcal

Author Lynne Feifer

Ingredients

Rum Cake

• 15.25 ounces yellow cake mix
• 3.4 ounces instant vanilla pudding
• 4 large eggs
• ½ cup canola or vegetable oil
• ½ cup dark rum

Rum Glaze

• ½ cup unsalted butter
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• ½ cup dark rum

Instructions

Rum Cake

• Preheat oven to 325°F. and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle the pan with flour. Be sure to shake out any excess.
• In a large bowl, whisk together the cake and instant vanilla pudding mixes.
• Into the cake mix, add the 4 eggs, 1/2 cup canola oil, and 1/2 cup of rum. Mix completely.
• Gently pour batter into pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.
• Remove cake from oven and let sit in the pan for 5 minutes.

Rum Glaze

• Into a medium saucepan over medium heat, combine the butter, and sugar. Bring to a boil and cook for 5 minutes until sugar has completely dissolved and glaze is smooth, stirring constantly.
• Remove from heat and add 1/2 cup of dark rum and 1 teaspoon vanilla. Mix well.

Glazing the Cake

• With the cake still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.
• Let cake sit for 10 minutes before inverting it onto a cooling rack. Place the rack on top of a rimmed baking sheet.
• Gently brush the remainder of the glaze all over the cake, pausing at times, even a few minutes to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.
• If serving the next day, cover top with toothpicks and gently cover with a tent of aluminum foil when completely cooled.
• Cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminum foil.

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 51g | Protein: 2g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 97mg | Potassium: 28mg | Fiber: 2g | Sugar: 40g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

The post Rum Soaked Cake appeared first on 365 Days of Baking.

Olive oil cakes are simply cakes made with olive oil instead of butter or vegetable oil. I love making this delicious cake because it stays moist for days, and the olive oil provides a subtle fruity flavor to the cake. If you’re worried about making a cake with olive oil, don’t worry! The cake doesn’t taste oily at all. In fact, the flavors of vanilla, lemon, and olive oil are perfectly balanced for a lightly sweet, tender cake!

What’s the Best Olive Oil for This Italian Lemon Cake?

• I used regular olive oil when testing this cake, and it left a very subtle flavor that complemented the lemon well in the recipe.
• Extra virgin olive oil will give a bolder, stronger olive flavor.
• Light olive oil will give you the same moist texture without any olive oil flavor at all!

Ingredients for Lemon Olive Oil Cake

You only need a handful of simple ingredients to make this easy cake recipe:

• Cake Flour (try my recipe for Homemade Cake Flour!)
• Granulated white sugar
• Baking powder
• Baking soda
• Kosher salt
• Fresh lemon zest (from about 3 lemons)
• Fresh lemon juice
• Milk
• Olive oil
• Eggs
• Pure vanilla extract
• Powdered sugar, for dusting

Be sure to scroll down to the recipe card at the bottom of the post for a detailed list of ingredients!

How to make Olive Oil Cake with Lemon

1. Preheat oven to 350°F, and prepare a Bundt cake pan by greasing the bottom of the pan and sides with butter and dusting with flour.
2. In a medium bowl, whisk together the dry ingredients: cake flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate large bowl, combine the lemon juice, milk, olive oil, eggs, and vanilla. Mix well.
4. Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
5. Pour the cake batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Oven temperatures may vary, so the bake time may change depending on your oven.
6. Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. The cake can be dusted with powdered sugar (with this cool powdered sugar duster!) and served slightly warm or at room temperature.

Recipe Notes

• If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here. 
• If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the fresh citrus flavor of the lemon olive oil cake.
• You can also use a stand mixer fitted with the paddle attachment to combine the batter, just make sure not to overmix.
• I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok. 

Tips for Removing a Bundt Cake

Bundt cakes are notorious for getting stuck inside the pan, so here are some things I do to make sure my cakes come out perfectly each time:

• Grease your bundt pan really, really well. Then flour the pan and shake out the excess. The combination works really well to help your cake glide easily out of the pan.
• Do not let the cake cool entirely in the pan. Remove the cake onto a cooling rack after about ten minutes, or the cake will be a bit dry and tough.
• You can run a knife, toothpick or rubber spatula around the sides and center of the pan before you release it. This helps loosen any spots that may have stuck onto the pan.

FAQs

How do I know when the Olive Oil Lemon Cake is done?

You’ll know it’s ready once a tester knife or toothpick comes out clean or with a few moist crumbs.

Can I use all-purpose flour in this olive oil cake recipe?

If you’re in a pinch, all-purpose flour will work, but the silky texture of cake flour makes this cake that much better. I highly recommend cake flour, if at all possible, for the best results.

How do I store Lemon Olive Oil Cake?

Store the cake covered in plastic wrap or in a cake keeper at room temperature for up to a week. The olive oil helps this cake stay moist for days!

Can I freeze this cake?

Yes, Olive Oil Cake freezes well. Wrap it in plastic wrap, then aluminum foil. You can also put it in a freezer bag or another airtight container. It will keep in the freezer for up to 3 months.

Thaw the cake on the counter overnight before serving.

What should I serve with Lemon Olive Oil Cake?

This cake is delicious with a nice dusting of powdered sugar, or serve some fresh berries and whipped cream with it.

Best Lemon Recipes

Lemon lovers, look no further! I’ve got tons of lemon recipes for you to enjoy. Here are some favorites:

Frosted Lemonade is a tasty blend of lemonade and creamy ice cream. Part lemonade, part milkshake, it’s sweet, tangy, and creamy all at once!

Easy Lemon Poppy Seed Scones are soft, moist scones filled with poppy seeds and freshly grated lemon zest, drizzled with a delicious lemon glaze.

This Lemon Ricotta Pound Cake is an easy pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice. It’s delicious served on its own with a cup of tea or coffee.

This No-Bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu or anytime you need a delicious no-bake dessert.

Easy Cake Recipes

When you need a quick and easy dessert, try one of these easy cake recipes:

• Strawberry Poke Cake
• Applesauce Cake
• 7Up Cake
• Maple Chiffon Cake
• Root Beer Float Cake
• Apple Crumb Cake

Which one will you make next time? Pin or print this recipe for Lemon Olive Oil Cake so it’s ready for your next bake!

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Lemon Olive Oil Cake

Lemon Olive Oil Cake is moist, tender, and bursting with fresh lemon flavor! Elegant and simple to make with a bright yellow crumb and golden brown crust, it's the perfect cake to serve for coffee or tea.

Course Dessert

Cuisine Italian

Keyword Lemon Olive Oil Cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 426kcal

Author Lynne Feifer

Ingredients

• 3 cups cake flour Use my recipe for Homemade Cake Flour
• 2 ¼ cups sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• zest from 3 lemons
• ⅓ cup fresh lemon juice
• ½ cup milk I use whole milk
• 1 cup olive oil
• 3 large eggs
• 1 ½ teaspoons pure vanilla extract
• powder sugar for dusting

Instructions

• Preheat oven to 350°, and prepare a Bundt pan by greasing it with butter and dusting with flour.
• In a medium bowl, whisk together the 3 cups cake flour, 2 1/4 cups sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and zest from 3 lemons.
• In a large bowl, combine the 1/3 cup lemon juice, 1/2 cup milk, 1 cup olive oil, 3 eggs, and 1 1/2 teaspoons vanilla. Mix well.
• Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
• Pour the batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick comes out clean. Oven temperatures may vary, so baking time may change depending on your oven.
• Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. Cake can be dusted with powdered sugar and served slightly warm or at room temperature.

Notes

• If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here. 
• If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the flavor.
• You can also use a stand mixer to combine the batter, just make sure not to overmix.
• I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok. 

Nutrition

Calories: 426kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 139mg | Fiber: 1g | Sugar: 38g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.5mg

The post Lemon Olive Oil Cake appeared first on 365 Days of Baking.

If you have never had mochi before, you are in for a real treat. I can’t even compare it to anything because I just can’t think of anything to compare it to! The best description I can think of is a cross between a marshmallow and the chewy texture of a gummy candy.

Trying mochi for the first time was an interesting experience I was not sure what to expect when I picked up the soft, squishy treat, but from the first bite, I was hooked! It’s a little weird, definitely wonderful, and totally addictive!

Now, believe it or not, not everyone in my family is a fan. I guess this is one of those things that you either love or do not like at all, kinda like Brussels Sprouts. 😂

What is Mochi?

Mochi is a traditional Japanese rice cake. It is a staple in Japanese cuisine  (especially for the Japanese New Year!) and has become quite a popular treat throughout the world. The key ingredient is a short-grain, steamed glutinous rice that is ground into a paste (although for simplicity’s sake, we use a glutinous rice flour in our recipe).

You can find mochi cake in all shapes and sizes, with different colors and flavors. Some different types of mochi have fillings like a sweet red bean paste or ice cream, and can be sweet or savory. I see it as a topping at our local self-serve frozen yogurt shop, and I just have to get it every time!

Ingredients for Homemade Mochi

You only need a handful of simple ingredients to make this tasty treat. Gather the following items:

• Mochiko glutinous flour (NO substitutions, this is the one you need!)
• Granulated white sugar
• Coconut milk
• Water
• Potato starch or cornstarch for dusting
• Food coloring (optional)

Be sure to check out the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to Make Mochi

This easy recipe is a different way of making mochi than the traditional Japanese method. Instead of making a paste from steamed rice, we use rice flour and bake it with other ingredients for a similar treat.

1. First,  preheat the oven to 350 degrees F and prepare a 9×13-inch glass pan by coating it with nonstick cooking spray. Using a glass pan will help prevent sticking.
2. Next, mix together the rice flour and sugar in a large bowl.
3. Add the coconut milk, water, and desired amount of food coloring. Mix it all together with a whisk until the mixture is completely smooth with no lumps.
4. Gently pour the rice flour mixture into the prepared baking dish and cover it tightly with a sheet of aluminum foil. Bake for 45-55 minutes until cooked through. It may still appear a bit wet after 55 minutes, but it will set as it cools.
5. Allow the mochi to cool completely to room temperature. Using a plastic knife, cut the mochi into small pieces and toss them gently in the potato or corn starch to coat all sides. Enjoy!

Recipe Note

Do not use any other rice flour other than the Mochiko sweet rice flour specified in the recipe. It can be purchased from online sources such as here at Amazon, in Asian markets, and some people have been able to find it at Walmart. Do you know of another source? Drop it in the comments below.

FAQs

How do you store Mochi?

Store your mochi in an airtight container in the fridge for up to two weeks.

Can you freeze Mochi?

Yes, to store mochi for a longer period, you can freeze mochi in a resealable plastic bag for up to two months. Thaw in the refrigerator overnight before serving.

Is Mochi dough gluten-free?

Yes, since mochi is made from rice flour, it is naturally gluten-free.

How much Mochi does this recipe make?

This recipe makes up to 84 1-inch squares of mochi.

More Bite-Sized Treats to Enjoy

Sometimes it’s nice to have a small treat you don’t feel too guilty about eating! Try these mini treats next time you want something sweet:

• These Mini Peanut Butter Cup Cheesecakes are individually sized peanut butter cheesecakes with a Peanut Butter creme Oreo for the crust, a surprise mini Reese’s Peanut Butter Cup in the middle, and a drizzle of chocolate all over. You chocolate and peanut butter lovers are going to go nuts for this dessert!
• Blueberry Cherry Mini Crumb Pies – fresh blueberries and cherries give you the fresh tastes of summer in a bite-sized treat!
• These Reese’s Peanut Butter Cookie Cups are hard to resist. Made of peanut butter cookies stuffed with a mini Reese’s Peanut Butter Cup, they’re frosted with chocolate buttercream.
• Thinking about what to bring to your next cookout? These Salted Caramel Cashew Brownie Bites have a Marich Chocolates Dark Chocolate Salted Caramel tucked inside, topped with vanilla buttercream and a Marich Dark Chocolate Sea Salt Cashew. They’re the perfect bite-sized treat!

Japanese-Inspired Recipes

These recipes have flavors often found in Japanese cuisine. Which one will you try next?

• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• An unexpected flavor combination makes these Chocolate Wasabi Crinkles stand out from the crowd! Pungent wasabi and crushed wasabi peas are added to classic chocolate crinkle cookies for a uniquely delicious holiday treat.
• Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed.

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Mochi (Japanese Rice Cake)

Make your own Mochi, or Japanese rice cakes, at home! This homemade version is made with rice flour, sugar, and coconut milk for an easy sweet treat that will satisfy and delight the whole family!

Course Dessert

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 84 pieces

Calories 47kcal

Author Lynne Feifer

Ingredients

• 16 ounces Mochiko glutinous rice flour
• 2 cups granulated sugar
• 13.66 ounces coconut milk
• 2 cups water
• food coloring optional
• potato starch or corn starch for dusting

Instructions

• Preheat oven to 350°F, and prepare glass 9 X 13-inch baking dish by coating it with cooking spray. A glass pan is recommended as it will help prevent sticking.
• In a large bowl, mix the flour and sugar together.
• Add the coconut milk, water and desired amount of food coloring, if using. Mix together with a whisk until mixture is completely smooth and has no lumps.
• Gently pour into the prepared baking dish and cover tightly with a sheet of aluminum foil. Bake 45-55 minutes until completely cooked. It may still appear a bit wet after 55 minutes, but will set as it cools.
• Allow mochi to cool completely. Using a plastic knife, cut it into smail squares and toss gently in the potato or cornstarch to coat all sides.

Notes

• Do not use any other rice flour other than the Mochiko sweet rice flour specified in the recipe. It can be purchased here at Amazon, in Asian markets and possibly at Walmart.
• Mochi can be stored in an airtight container in the refrigerator for up to two weeks.
• It can be frozen in a resealable plastic bag for up to two months. Thaw in the refrigerator overnight before serving.

Nutrition

Calories: 47kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 5g | Vitamin C: 0.05mg | Calcium: 2mg | Iron: 0.2mg

This post was originally published June 18, 2011 and was Day 138 of my original 365 Days of Baking. It has been updated in format and with pictures on May 16, 2025.

The post Mochi (Japanese Rice Cake) appeared first on 365 Days of Baking.

The snow is finally melting, and chocolate bunnies are popping up in the grocery store. That means spring is on its way! I don’t know about you, but this winter has been long and heavy, and I’m looking forward to the sunshine and warmth.

That’s exactly what this carrot cake with pineapple is to me: sunshine and warmth! The bright flavor of the pineapple reminds me of sunny summer vacations, while the classic carrot cake flavors and cream cheese frosting bring to mind the warmth of family gatherings. I think we all need a slice of this cake!

Why Pineapple?

Besides the sweet and tangy flavor, adding pineapple to carrot cake actually increases the tenderness and moisture of the cake. It produces a slightly denser cake, but it still comes out nice and fluffy.

Ingredients for Pineapple Carrot Cake

Here’s what you need to make this moist carrot cake recipe:

• All-purpose flour
• Ground cinnamon
• Baking soda
• Sea salt
• Ground nutmeg
• Vegetable oil
• Light brown sugar
• Granulated white sugar
• Large eggs
• Vanilla extract
• Carrots, finely grated
• Walnuts, chopped
• Canned crushed pineapple

To make the cream cheese frosting recipe, you need the following ingredients:

• Cream cheese, room temperature
• Butter, room temperature
• Powdered confectioners’ sugar
• Vanilla extract

Be sure to check out the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make this Pineapple Carrot Cake Recipe

Before you make the carrot cake batter, go ahead and open your canned pineapple. Let it drain well, then squeeze out as much liquid as possible with a sturdy paper towel or clean cloth. We don’t want the pineapple to be overly wet or it will add too much moisture to the cake. While your pineapple dries a bit, make the batter for this layer cake as directed below:

1. First, preheat the oven to 350 degrees F and grease two 9-inch round cake pans with non-stick cooking spray and then coat them with flour, shaking out any excess.
2. In a large bowl, whisk together the flour, cinnamon, baking soda, sea salt, and nutmeg. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine oil, brown sugar, and granulated sugar. Mix until smooth.
4. Add the eggs and vanilla to the sugar mixture and beat on medium speed until fully incorporated.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in your shredded carrots, chopped walnuts, and drained pineapple.
7. Evenly divide the cake batter between both cake pans. Bake for 30-35 minutes in the preheated oven or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Transfer the cake pans to a cooling rack and let cool for about 10 minutes, then invert the cakes onto a wire rack to cool completely.

Cream Cheese Frosting

1. In the bowl of a stand mixer, cream together the room temperature butter and softened cream cheese until smooth, scraping down the sides of the bowl as necessary.
2. Add the vanilla extract and salt, and mix again.
3. Slowly add the powdered sugar and mix until fully incorporated.

Assemble the Cakes

1. Once cakes have fully cooled, place one of the cakes bottom side down onto a cake stand or serving tray.
2. Add the creamy frosting to the top of the first cake. Use as much or as little as you prefer.
3. Now place the second cake bottom side up on top of the frosted bottom cake. This helps ensure a flat surface on top. Frost the cake layers with the remaining frosting. It’s totally fine if you don’t use it all.
4. Garnish the cake with chopped walnuts if you like, then slice and serve. Enjoy!

Tips for Baking the Best Pineapple Carrot Cake

• Shred your carrots on the finest side of the grater. This helps the carrots bake into the crumb and avoid any fibrous bits stuck in the cake. This is the key to a soft and flavorful cake!
• Don’t overmix the ingredients! You just want to mix until dry ingredients are just incorporated and the batter looks uniform.
• Use fresh ingredients: don’t use carrots that have been sitting in your fridge for a month and are all dried out. Likewise, make sure your oil and other pantry basics are fresh and nothing has expired.

FAQs

Can I Omit the Walnuts and/or the Pineapple?

You can omit the walnuts if you want, no problem! I have tested this recipe both ways and it works just fine.

This recipe was not tested without the pineapple, though, so I can’t tell you for sure what kind of result you will have. Even though we squeezed out as much moisture as possible from the pineapple, omitting it will change the moisture content of the cake, even if it is only slightly.

Feel free to give it a try, and know it will probably need slightly less baking time than the recipe. I would love my carrot cake lovers to report back and leave a comment as to how you think the cake turned out without pineapple, because I know others would be interested in hearing as well.

How do I store Pineapple Carrot Cake?

This cake should be stored in the refrigerator after a few hours due to the ingredients in the frosting. Place it in an airtight container like a cake keeper or use the following method:

Refrigerate the cake for 2-3 hours so the frosting will harden, then wrap it in plastic wrap and store it in the fridge for 5-7 days.

Can I freeze this cake?

Yes, you can wrap the cake in cling wrap and store it in the freezer for up to one month. Let it come to room temperature before serving.

Can I make this cake in advance?

Yes, you can bake the cakes as directed up to 2 days in advance and store the wrapped layers in the fridge until you are ready to frost and assemble the cake. Or wrap the layers in plastic wrap and freeze them for up to a month. Thaw to room temperature before frosting and serving the cake.

If you love Carrot Cake, try these Carrot Recipes!

• You’ll LOVE one of the most popular cookie recipes here on 365! The fragrant, warm spices combined with these soft and sweet Carrot Cake Mix Cookies topped with tangy cream cheese frosting just make you want a second (or third) cookie!
• These soft Oatmeal Carrot Cookies are reasonably healthy while still being full of flavor and just the right amount of sweetness!
• This Carrot and Raisin Bread is perfectly sweetened, extremely moist, and delicious.

If you prefer your carrots savory, try these Horseradish Carrots or these homemade Carrot Chips next time you need to use up some carrots. And of course, don’t forget to include these tasty Brown Sugar Glazed Carrots on your holiday menu. It’s not Easter without an appearance of carrots!

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Pineapple Carrot Cake

Pineapple Carrot Cake is a favorite Spring dessert! With sweet pineapple, warm spices, and chopped walnuts, this tender cake is perfect for your Easter celebration or any time you want a tasty treat!

Course Dessert

Cuisine American

Keyword Pineapple Carrot Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 761kcal

Author Lynne Feifer

Ingredients

• 250 grams all-purpose flour (about 2 cups), plus more for coating pan
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• ½ teaspoon ground nutmeg
• 1 cup vegetable oil
• 100 grams light brown sugar, packed (about 1/2 cup)
• 200 grams granulated white sugar (about 1 cup)
• 3 large eggs
• ½ tablespoon vanilla extract
• 215 grams carrots, finely grated (about 2 cups)
• 1 cup walnuts, roughly chopped
• 8 ounces canned crushed pineapple, drained well

Cream Cheese Frosting

• 8 ounces cream cheese, room temperature
• 6 tablespoons butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 350F and grease two 9-inch cake pans with non-stick spray and coat with flour. 
• In a large bowl, whisk together flour, cinnamon, baking soda, sea salt, and nutmeg. 
• Add vegetable oil, light brown sugar, and granulated sugar into the bowl of your stand mixer. Using the paddle attachment, mix until smooth. 
• Add eggs and vanilla extract and beat until incorporated. 
• Add in dry ingredients and mix again until just combined. 
• Fold in grated carrots, walnuts, and drained pineapple. 
• Evenly divide the batter between both cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack. 
• Let cakes cool for 10 minutes in the pans then invert the pans on a wire rack to cool completely. 

Cream Cheese Frosting

• In the bowl of a stand mixer, cream together butter and cream cheese until smooth, occasionally scraping down the sides of your bowl (about 3 minutes). 
• Add vanilla and salt and mix again. 
• Slowly add powdered sugar and mix until fully incorporated.  

Assembling the Cake

• Once cakes have fully cooled, place one of the cakes bottom side down onto a serving tray.  
• Add frosting to the top of the first cake layer. The amount of frosting you use will be up to your preferences.  
• Once the middle layer has been evenly smoothed onto the cake, invert the second cake bottom side up, on top of the frosting.  
• Frost with your remaining cream cheese frosting. 
• Garnish with chopped walnuts, if desired.  Slice and serve.  

Notes

• In testing, I had about a cup of cream cheese frosting left over, so you can use more or less as desired, including a thicker filling in between layers.
• Store leftovers in an airtight container or tightly wrapped in the fridge for 5-7 days.

Nutrition

Serving: 1serving | Calories: 761kcal | Carbohydrates: 118g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 632mg | Potassium: 307mg | Fiber: 4g | Sugar: 88g | Vitamin A: 5242IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

The post Pineapple Carrot Cake appeared first on 365 Days of Baking.