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.
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❤️ 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.

If you’re craving chocolate, this dessert will absolutely satisfy your craving! However, I do think there is such a thing as too much chocolate! You might disagree, but there’s a point where it can just be too rich and heavy for my taste.

This completely chocolate dessert may appear very rich and overindulgent, but I was quite surprised how very palatable it was. The chocolate whipped cream is not that sweet, so it balances the sweetness from the pudding and cookie crust very nicely. I honestly think these might be my favorite Dream Bars yet.

If chocolate is your love language, you NEED to make this no-bake chocolate dessert today!

Ingredients for Death by Chocolate Dream Bars

The list of ingredients is a bit lengthy, but don’t let that scare you off of this recipe! Most are pantry staples, and this recipe comes together pretty easily!

Chocolate Stabilized Whipped Cream

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Powdered sugar
• Vanilla extract

Oreo Cookie Crust

• Dark Chocolate Oreos (including the filling)
• Butter

Chocolate Fudge Pudding Layer

• Box of chocolate fudge pudding (or regular chocolate works too!)
• Milk

Chocolate Cheesecake Layer

• Cream cheese, room temperature
• Semisweet chocolate chips
• Powdered sugar
• Vanilla extract
• Chocolate bars to make chocolate curls for garnish, optional

Find the detailed ingredient list in the recipe card below!

How to Make Death By Chocolate Layer Bars

Again, there are quite a few steps to this recipe, but it takes more time than talent to make! You’ll be surprised how easy they are to make:

Chocolate Stabilized Whipped Cream

1. First, I make my Chocolate Stabilized Whipped Cream following the directions in this post. Basically, I add all the whipped cream ingredients except the heavy cream to a large mixing bowl and beat until soft and creamy. Then I slowly add the heavy cream while mixing on low.
2. Once it is completely incorporated, I gradually increase the speed and beat until soft peaks form. After a good scrape of the bowl, I beat once more until stiff peaks form. Then I store the whipped cream in the fridge until I’m ready to assemble the Dream Bars.

Oreo Cookie Crust

1. First, I line my 8×8-inch baking pan with a sheet of parchment paper with the sides overhanging so I can remove the bars later easily.
2. Next, I crush about 20 Oreos in a blender or food processor. I place the remaining cookies in a bag and roughly crush them with a rolling pin or my hands. I’ll use these as part of the final layer of the Dream Bars later.
3. In a microwave-safe bowl, I melt the butter. Then I add the butter to the Oreo crumbs and mix until completely moistened. I add this crumb mixture to the prepared baking pan and spread it into an even layer across the bottom to make a level crust. Then I place the pan into the freezer for about 30 minutes to harden.

Chocolate Pudding Layer

1. I combine the chocolate fudge pudding with 1 ½ cups of milk in a small bowl. Do NOT use the 2 cups of milk asked for on the package directions, as we want this to be thicker and more stable.
2. I put the pudding in the fridge to firm up while I prepare the cheesecake layer.

Chocolate Cheesecake Layer

1. First, I melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between.
2. In a medium mixing bowl, I stir the cream cheese until smooth. Then I add the powdered sugar, vanilla, and melted chocolate chips and mix thoroughly. I take the Chocolate Stabilized Whipped Cream from the fridge and fold in one cup into the cheesecake mixture.

Assembly

1. First, I place dollops of cream cheese all over the cookie crust, then spread it into an even layer.
2. Then I do the same thing with the chocolate pudding, forming an even layer on top of the cheesecake layer.
3. Next, I spread the remaining Chocolate Stabilized Whipped Cream over the top of the pudding. Then it goes into the fridge for 2 hours or the freezer for 1 hour before serving.
4. When I’m ready to serve it, I use a peeler on the chocolate bar to make chocolate curls and spread them on top of the Dream Bars along with some crushed Oreos. Enjoy!

FAQs

How do I store Death by Chocolate Dream Bars?

This no-bake dessert is full of perishable ingredients, including cream cheese and milk. I cover it with plastic wrap or aluminum foil (or use an airtight container with a tight-fitting lid) and store it in the refrigerator when not eating it. 

Keep the bars covered and chilled, and they’ll stay good for up to a week!

How do I serve Dream Bars?

• If you lined the baking pan with parchment paper, use the overhanging edges to remove the entire dessert lasagna from the pan to a cutting board. 
• Run a large knife under hot water, dry it off, then slice through the chocolate lush, repeating with each cut. This will help make clean cuts.
• Cut the Dream Bars into small squares for a beautiful presentation!

Can I make these ahead of time?

You can make them up to 24 hours in advance and keep them in the fridge until ready to serve.

More Dream Bar Recipes

• Lemon Dream Bars
• Turtle Dream Bars
• Orange Creamsicle Dream Bars
• Chocolate Mint Dream Bars
• Strawberry Cheesecake Dream Bars
• Chocolate Peanut Butter Dream Bars

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Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
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❤️ Lynne

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Death By Chocolate Dream Bars

Death by Chocolate Dream Bars with a Dark Chocolate Oreo crust, layers of chocolate pudding and cheesecake, and topped with Chocolate Stabilized Whipped Cream are an indulgent treat for any occasion!

Course Dessert

Cuisine American

Keyword Death By Chocolate Dream Bars

Prep Time 20 minutes minutes

Freezing and Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 servings

Calories 539kcal

Author Lynne Feifer

Ingredients

Chocolate Stabilized Whipped Cream

• 4 ounces cream cheese room temperature (softened for at least one hour)
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla extract

Oreo Cookie Crust

• 28 Dark Chocolate Oreos with filling divided
• 4 tablespoons butter

Chocolate Fudge Pudding Layer

• 3.9 ounces chocolate fudge pudding can use chocolate
• 1 ½ cups milk

Chocolate Cheesecake Layer

• 8 ounces cream cheese room temperature
• ½ cup semi-sweet chocolate chips
• ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• plain Hershey Bar or chocolate bar for chocolate curls for garnish, if desired

Instructions

Chocolate Stabilized Whipped Cream

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then scrape down the bottom and sides of the bowl again to mix everything together.
• Gradually turn the mixer to high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl. Store in refrigerator until ready to use.

Oreo Cookie Crust

• If desired, line an 8 X 8-inch baking pan with parchment so that it comes up and just over at least two of the sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but isn't necessary.
• In a blender or food processor, finely crush 20 of the cookies with the filling. Place the remaining 8 cookies in a small resealable bag and crush with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of the Chocolate Stabilized Whipped Cream.
• In a medium microwaveable bowl, melt the butter in the microwave for about 30 seconds. Stir to melt completely, if needed. Add the cookie crumbs to the butter and mix together until well moistened.
• Put the crumb mixture into the baking pan and spread to the corners, patting down to make a level crust. Place pan into the freezer for at least 30 minutes to harden.

Chocolate Fudge Pudding Layer

• In a small mixing bowl, combine the chocolate fudge pudding with the 1 ½ cups of milk. Do not use the two cups of milk as stated on the box of the pudding, we want the pudding to be a bit more stable and thick. Place into the refrigerator while you prepare the cheesecake layer.

Chocolate Cheesecake Layer

• In a small microwaveable bowl, melt the 1/2 cup of semi-sweet chocolate chips for 30-second intervals, stirring in between until completely melted and smooth.
• In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla and melted chocolate chips. Mix thoroughly. Fold in one cup of the chocolate stabilized whipped cream until completely combined.

Assembly

• Place dollops of the chocolate cream cheese over the frozen crust and spread into an even layer.
• Do the same with the chocolate fudge pudding on top of the cheesecake, placing dollops and spreading to the corners and sides of the pan.
• Spread the remaining chocolate stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
• Use a vegetable peeler to gently scrape the side of the bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top.

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 61g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 496mg | Potassium: 323mg | Fiber: 3g | Sugar: 44g | Vitamin A: 735IU | Calcium: 107mg | Iron: 6mg

The post Death By Chocolate Dream Bars appeared first on 365 Days of Baking.

If you love the fluffy texture of Cool Whip but prefer something without so many artificial ingredients, then you’re going to love this recipe. Whether you’re looking to avoid a trip to the store or just want something homemade, this chocolate whipped cream recipe fits the bill!

What is Stabilized Whipped Cream?

Stabilized whipped cream uses an added ingredient to help it hold its shape for a longer period. I love using it for layer cakes, a pie, or other desserts (I’m looking at you, my Dream Bars!!) that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. Recipes differ, so the added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and I can pipe it onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that I need to make in advance.

Adding a little chocolate makes everything better, don’t you think? Adding unsweetened cocoa powder to my standard whipped cream recipe gives it just the right amount of chocolate flavor! I can’t wait to show you some desserts featuring this chocolate whipped cream!

Ingredients for Chocolate Stabilized Whipped Cream

You only need five simple ingredients to make this recipe. Here’s what’s on my list:

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Confectioners’ sugar
• Pure vanilla extract
• Heavy whipping cream

I put the exact amounts needed in the printable recipe card at the end of the post, so make sure to check it out!

How to Make Easy Chocolate Stabilized Whipped Cream

This recipe makes about 3 cups of whipped cream, so you can store anything you don’t need to use right away. Here’s how I make this easy recipe:

1. First, I beat the softened cream cheese with the cocoa powder, powdered sugar, and vanilla extract in a large bowl or bowl of a stand mixer until soft and creamy, about 3 minutes. I use the whisk attachment, start on low speed, and then increase the speed to medium once everything is incorporated. Also, I scrape down the sides and bottom of the bowl once or twice.
2. Next, I slowly pour in the whipping cream while the mixer stays on low speed. Once I’ve added all the heavy cream, I turn off the mixer and scrape down the sides of the bowl. I return the mixer to low speed and gradually increase the speed to high, mixing just until soft peaks form. Then I turn the mixer off and scrape the sides and bottom of the bowl once more.
3. Finally, I turn the mixer to high speed and beat until stiff peaks form, a little less than a minute, being careful not to overbeat it. I transfer it to an airtight container and store it in the fridge until I’m ready to use it!

FAQs

What is the difference between soft peaks and stiff peaks?

• Soft peaks collapse instead of standing up from the bowl or mixer. The shape is much less distinct.
• Stiff peaks stand up straight and firm without collapsing when you move the beater out of the bowl.

How can I make sure my Stabilized Chocolate Whipped Cream turns out well every time?

• I make sure to use cold heavy cream for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• It’s important that I scrape down the sides and bottom of the mixing bowl multiple times throughout the process so that everything is completely incorporated and there are no lumps of cream cheese left.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Can Chocolate Stabilized Whipped Cream Be Frozen?

Yes. It can be stored in an airtight and freezer-safe container for about 2 months. To thaw, I transfer it to the refrigerator to thaw overnight before using. When ready to serve or use, I re-whip it for just a few seconds to make sure it’s restored to it’s proper texture.

Can I decorate with Whipped Cream?

Chocolate Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream or spread with a spatula onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

More Whipped Cream Recipes

For standard (not stabilized!) whipped cream, try one of these delicious recipes:

• Vanilla Bean Whipped Cream adds a little extra flavor by using a real vanilla bean instead of extract. It’s delicious on all the desserts!
• Indulge in the ultimate creamy delight with homemade 3 Ingredient Whipped Cream! Whether you’re topping off a slice of pumpkin pie, a no-bake dessert, a hot cup of cocoa, or simply indulging in a spoonful straight from the bowl, homemade whipped cream is a luxurious treat that is surprisingly easy to make.
• Chocolate Whipped Cream – fresh whipped cream with added chocolate syrup. It will make your desserts extra special!

If you tried this Stabilized Chocolate Whipped Cream recipe, let me know how yours turned out! And stay tuned for some tasty ways to use it in the near future!

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Stabilized Chocolate Whipped Cream

Stabilized Chocolate Whipped Cream is an easy variation of my gelatin-free whipped topping! This substitute for Chocolate Cool Whip is easy to make and versatile enough to use in many dessert recipes!

Course Dessert

Cuisine American

Keyword Chocolate Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 637kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then again, scrape the bottom and sides of the bowl to mix everything together.
• Turn the mixer on high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 637kcal | Carbohydrates: 30g | Protein: 7g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 173mg | Sodium: 153mg | Potassium: 275mg | Fiber: 3g | Sugar: 25g | Vitamin A: 2257IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

The post Stabilized Chocolate Whipped Cream 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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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.

Are you dreaming of warmth, summer, and backyard gatherings? I sure am. The weather likes to tease me with a day or two of warm temps and sunshine, then it’s back to being chilly the next! But soon, summer will be here for real, and I’ll be making this delicious treat for all my friends!

Now, this recipe is a “salad” in the Midwestern sense of the word, as in a bunch of things are combined in a bowl and served to your friends. There isn’t a green leaf in sight! Instead, this berry Cheesecake Salad is a creamy, fruity, and refreshing no-bake dessert that’s perfect for summer parties, BBQs, your next potluck, or patriotic holiday gatherings.

Enjoy juicy, delicious berries, fluffy Cool Whip, and instant cheesecake pudding in a light, mousse-like dessert with a burst of fruity flavor. It’s a crowd-pleaser that looks as good as it tastes!

Use a mixture of red and blue berries for a dish you can serve for Memorial Day picnics, Fourth of July parties, and more. It’s the perfect summer salad!

Ingredients for Cheesecake Salad

This red, white, and blue salad only needs a handful of simple ingredients. Pick these up at the grocery store on your next trip:

• Cool Whip
• Instant cheesecake pudding mix (look for the 3.4-ounce box!)
• Milk
• Fresh strawberries (sliced)
• Blueberries
• Blackberries
• Raspberries
• Vanilla extract

Make sure to check the recipe card at the end of the post for a detailed ingredient list.

How to make No-Bake Cheesecake Salad

I love that this is a quick and easy recipe! Make it in four simple steps:

1. In a large bowl, I whisk together the thawed Cool Whip, dry pudding mix, and milk until smooth and creamy. 
2. Next, I gently fold in sliced strawberries, blueberries, blackberries, and raspberries to the creamy cheesecake mixture until everything is evenly coated. 
3. Now, I cover the bowl with plastic wrap and refrigerate the cheesecake salad for 30 minutes before serving. I like to let the salad chill because it enhances the flavor and texture. 
4. Finally, I garnish with extra berries, a sprinkle a little bit of crushed graham crackers for a cheesecake-like touch or a sprig of fresh mint! 

Recipe Variations

• Vary the fresh fruit. You can use your favorite berries here, so if there’s one in my recipe you don’t like, feel free to leave it out.
• Want a crunch? Add mini marshmallows, crushed graham cracker crumbs, mini chocolate chips or chopped pecans.
• Make it lighter? Use sugar-free pudding mix and light Cool Whip. 
• More flavor? Add lemon zest or a splash of orange juice for a citrusy twist. 
• Use Vanilla Pudding Mix Instead – If you don’t have cheesecake pudding mix, vanilla pudding works as a great alternative. 
• Drizzle with Honey or Lemon Juice – A little honey or fresh lemon juice adds extra brightness to the berry salad.

FAQs

How do I store Cheesecake Salad?

This side dish is best eaten within 24 hours. If you have some leftovers, store them in an airtight container in the fridge for up to 2 days. Stir before serving the next day. 

Can I freeze it for later?

This cheesecake fruit salad does not freeze well, as the texture will change. It’s so easy to make, so just make it fresh!

Can I make Berry Cheesecake Salad ahead of time? 

Yes! You can make it a few hours in advance, but it’s best to add the berries just before serving to keep them fresh and prevent excess liquid from forming. 

Can I use frozen berries? 

I don’t recommend using any frozen berries. They just release too much liquid and can make the salad runny. However, if you’re in a pinch and have to use some, let the berries thaw completely and drain well before adding them to the pudding mixture.

Can I use real whipped cream instead of Cool Whip?

Sure! Use 2 cups of freshly whipped heavy cream with a little powdered sugar for sweetness. Or try my recipe for Stabilized Whipped Cream!

Any tips to keep the Cheesecake Salad from getting watery?

First, use the freshest berries. Wash and gently pat them to make sure they’re completely dry before adding.

Second, make sure to fold the berries in gently – over-mixing can break down the fruit, releasing juices. 

More Patriotic Desserts

If you’re looking for more ideas for the perfect patriotic dessert to take to your Memorial Day party and 4^th of July picnic, here are some fun red, white, and blue desserts you’ll love:

• Red, White, and Blue Dream Bars are a holiday classic!
• 4^th of July Strawberries are so easy, but look so fun and fancy!
• Patriotic Rice Krispie Treats are a kid favorite for sure!
• Try Patriotic Poke Cake for an easy but fun dessert!

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Cheesecake Salad

This easy Red, White, and Blue Cheesecake Salad is a light, and refreshing dessert perfect for summer gatherings! Everyone will love this quick no-bake treat made with Cool Whip, pudding, and berries.

Course Dessert

Cuisine American

Keyword Cheesecake Salad

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 164kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip, thawed
• 3.4 ounces instant cheesecake pudding mix, (dry, do not prepare)
• ½ cup milk
• 1 cup strawberries, sliced
• 1 cup blueberries
• ½ cup blackberries
• ½ cup raspberries
• 1 teaspoon vanilla extract, optional

Instructions

• In a large bowl, whisk together Cool Whip, dry cheesecake pudding mix, and milk until smooth and creamy. 
• Gently fold in strawberries, blueberries, blackberries, and raspberries until evenly coated. 
• Cover and refrigerate for 30 minutes before serving to let the flavors blend. 
• Garnish with extra berries or a sprinkle of crushed graham crackers for a cheesecake-like touch! 

Nutrition

Calories: 164kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 258mg | Potassium: 163mg | Fiber: 3g | Sugar: 24g | Vitamin A: 144IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 0.3mg

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

This delicious Hawaiian mochi is so easy to make. It’s a little bit decadent, perfectly sweet, and is ready in under 90 minutes! It’s neither a cake nor a traditional mochi, falling somewhere in between. But once you’ve had it for the first time, you’ll understand why it’s so popular! If you love chewy desserts, this has your name written all over it. It certainly does mine!

I actually like this dessert even more the day after I bake it, as it firms up a little and the flavors continue to develop. I eat it at room temperature, but if you like it warm and just a little gooey, you can heat it up in the microwave for about 10 seconds. Serve it with vanilla ice cream for an extra treat!

Ingredients for Butter Mochi

While I don’t usually keep all of these ingredients on hand, they are all easy to find at your local grocery store. If yours doesn’t have Mochiko flour, you can check local Asian grocery stores, Amazon (affiliate link below), or even Walmart might have it.
Here’s what’s on my list when I pull out my Butter Mochi recipe:

• Butter
• Mochiko rice flour (also called sweet rice flour or glutinous rice flour)
• Granulated sugar
• Baking powder
• Kosher salt
• Large eggs
• Milk
• Pure vanilla extract
• Unsweetened canned coconut milk
• Shredded coconut (you can use sweetened or unsweetened)
• Maldon sea salt, for finishing (you have bought some to make the Cornmeal Cookies, remember? 😉)

You’ll find a complete list of ingredient amounts in the printable recipe card at the end of the post, so make sure you read all the way to the end!

How to Make My Butter Mochi Recipe

1. First, I prepare everything by making sure my baking rack is in the center of my oven, and then I preheat the oven to 350 degrees F. I also prepare a 9×13-inch baking dish by buttering it. This ensures you get some nice, crispy edges, which is definitely the best part in my opinion, kind like brownie edges!
2. Next, I melt the butter in a small microwaveable bowl. I start with 30 seconds, and then additional 10-second increments until fully melted. You can also melt the butter on the stovetop.
3. In a large bowl, I whisk together the Mochiko flour, sugar, baking powder, and kosher salt.
4. In a separate large mixing bowl, I lightly beat the eggs, then add the milk and vanilla and stir until combined. I pour the wet ingredients into the flour mixture and stir with a rubber spatula or wooden spoon until well combined.
5. Next, I add the melted butter and unsweetened coconut milk, making sure to shake up the can so it’s completely mixed before I pour it. I mix everything together until it is combined and smooth.
6. Then I gently pour the batter into my prepared pan. I like to gently bang the pan against the counter to get rid of any air bubbles. I evenly distribute the shredded coconut over the top of the batter, then sprinkle the entire top with a little bit of Maldon salt.
7. I carefully place the pan in the oven so I don’t disturb any of the coconut on the top. I bake the butter mochi for 60-70 minutes, until the top is golden brown and the mochi is set in the center.
8. I place the baking dish on a wire rack to cool completely (about an hour). I slice it into 20 pieces using a plastic knife, which helps get clean cuts. Sometimes I need to add a little butter to the knife as well to reduce the sticking.

Recipe Tips

This Butter Mochi is so good, you’ll have to stop yourself from eating too much at once!

• Use a metal pan for a perfectly chewy mochi with a baked custard-like center. A glass pan will cook faster, so you may need to reduce the bake time by a few minutes. If you want your butter mochi to be firmer, add a few minutes to the bake time.
• Butter mochi isn’t typically served with toppings, but it is delicious with ice cream!

FAQs

Is this Butter Mochi Recipe gluten-free?

Yes, it is! Double-check your shredded coconut, as sometimes they make it in a facility where cross-contamination occurs, but the ingredients themselves are gluten-free.

How do I store Butter Mochi?

Store it in an airtight container at room temperature for up to 3 days. It can be refrigerated, but may harden. Set it back out at room temperature before serving.

Can I freeze Hawaiian Butter Mochi Cake?

Yes, it freezes well. Wrap individual pieces in plastic wrap and store them in a freezer bag. Let it come to room temperature before serving, or reheat.

Is Butter Mochi the same as Japanese Mochi?

No, there are some differences. Both use rice as a main ingredient, but the texture, ingredients, flavor, etc., are a bit different!

Can I make different flavors?

Yes, you can! Add extracts or purees to the wet ingredients, or add powders to the dry ingredients before mixing. Any mix-ins can be added just before pouring the batter into the baking pan.

These are some popular, different variations of butter mochi: ube, passion fruit, matcha, mango, strawberry, peanut butter, and chocolate. The sky is the limit!

Liked Butter Mochi? Try These Rice Desserts Next Time

If you like trying recipes besides the usual cakes and cookies, you might like these sweet treats:

• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• This sweet Italian Rice Pie is a rich and creamy dessert that’s perfect for your Easter holiday table. With a luscious, creamy filling made with rice, ricotta cheese, and the fruity flavor of pineapple, this rice pie is a twist on the traditional Italian dessert that will become a new family recipe you’ll serve every year!
• This homemade Creamy Rice Pudding is made with evaporated milk and is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old-fashioned rice pudding on the stovetop with this easy recipe!

More Coconut Recipes

I like to use the rest of the coconut to bake one of these delicious desserts:

• Coconut Macaroons
• Chocolate Coconut Cookies
• Coconut Macadamia Sugar Cookies
• Toffee Coconut Oatmeal Bars
• Joan’s Coconut Ranger Cookies

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Butter Mochi Recipe

My Butter Mochi Recipe is made with sweet rice flour, coconut milk, and is topped with shredded coconut. It's a classic Hawaiian treat that’s chewy, and slightly sticky, with a subtle coconut flavor!

Course Dessert

Cuisine American

Keyword Sweet Butter Mochi

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 286kcal

Author Lynne Feifer

Ingredients

• ½ cup butter
• 16 ounces Mochiko rice flour, also called sweet rice flour or glutinous rice flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 4 large eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 13.5 ounces unsweetened coconut milk
• ½ cup shredded coconut can be sweetened or unsweetened
• Maldon Sea Salt for finishing

Instructions

• Place a rack in the middle of the oven and preheat to 350°F. Prepare a 9 X 13-inch baking dish by buttering it.
• In a small microwaveable bowl, melt the butter for 30 seconds, and then in 10 second increments until completely melted. You can also melt it on the stove.
• In a large bowl, whisk together the 16 ounces rice flour, 2 cups sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
• In a medium bowl, lightly beat the 4 eggs, add the 2 cups milk, and 2 teaspoons vanilla. Pour into the dry ingredients and mix together with a wooden spoon or rubber spatula, stirring until well combined.
• Add the melted butter and 13.5 ounce can unsweetened coconut milk, shaking the can well to completely mix it before pouring. Mix well to completely combine, and make smooth.
• Gently pour the batter into the prepared baking dish. Gently bang the pan on the counter so that any air bubbles in batter rise to the top and disappear.
• Evenly distribute the 1/2 cup coconut over the entire top. Sprinkle with a bit of the Maldon salt to finish it.
• Steadily transfer the pan to the oven, taking care not to jostle it too much as we want the coconut to sit on the top as much as possible. Bake for 60-70 minutes, until top is golden brown and mochi is set in the center.
• Place the baking dish on a wire rack to cool completely, about 1 hour. Using a plastic knife (as it will reduce the sticking), slice into 20 pieces. If you find that the knife is sticking, rub a bit of butter onto it.

Notes

• You can find the Mochiko sweet rice flour through the affiliate link I’ve provided on Amazon. It is also sold at Asian markets and you might also be able to find it at Walmart. 
• And the Maldon Salt you have in your pantry when you made the Cornmeal Cookies. 

Nutrition

Calories: 286kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 127mg | Potassium: 168mg | Fiber: 1g | Sugar: 23g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

The post Butter Mochi Recipe appeared first on 365 Days of Baking.

It had been a while since I posted a new Dream Bar recipe, but between the recent Root Beer Float Dream Bars and this one, I think I’ve made up for it! Eating these Strawberry Crunch Dream Bars is summer in a spoonful! I love the real strawberry flavor and the combination of smooth and crunchy textures that tickle my tongue! It reminds me of a Good Humor Strawberry Shortcake Bar from my childhood, but without all the artificial flavors!

The star of the show is this delightful Strawberry Crunch Topping, which I use on everything from my breakfast down to desserts like this. It’s easy to make and fun to keep on hand. I think the topping adds the perfect pizazz to these Dream Bars!

Ingredients for Strawberry Shortcake Bars

I know that the ingredient list looks long, but I bet you have a lot of these ingredients on hand already. Here’s what you need to make these strawberry dream bars:

Golden Oreo Crust

• Golden Oreo Cookies (you could also use shortbread cookies)
• Butter

Strawberry Cream Layer

• Strawberry Jell-O
• Water: I use both boiling water and cold water to make this layer
• Cream cheese, room temperature
• Red food coloring (optional)
• Cool Whip or my Stabilized Whipped Cream for a homemade alternative using heavy whipping cream

Cream Cheese Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• More Cool Whip or Stabilized Whipped Cream

Strawberry Crunch Layer

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Pinch of kosher salt
• Butter, melted
• Fresh strawberries, for garnish

All the ingredients are detailed in the printable recipe card below with exact amounts, so make sure to check it out!

How to Make Strawberry Crunch Dream Bars

These strawberry shortcake bars take some time, but I promise they come together easily! Here’s how I make each layer of this delicious dessert:

Golden Oreo Crust

1. I start by lining an 8×8-inch pan with parchment paper so I can easily remove the bars to slice and serve.
2. In a medium bowl, I melt the butter in the microwave. Then I pulse the Golden Oreos in a food processor or blender until fine crumbs form. I add the cookie crumbs to the bowl with the melted butter and mix with a rubber spatula until everything is well-incorporated.
3. I pour the crust into my prepared baking pan and spread it into an even layer, pressing it to form a nice, even crust. Then I pop the pan into the freezer while preparing the rest of the recipe, or about 30 minutes.

Strawberry Gelatin

I use a 2-cup measuring glass to mix the strawberry gelatin powder with boiling water. Once it fully dissolves, I add the cold water and stir. Then I place this cup into the fridge so the gelatin can cool completely, but not so long that it sets all the way. I find that about 10 minutes is a good time.

Strawberry Cream Part One

1. Next, in a mixing bowl, I beat the cream cheese until smooth. Then I slowly pour in the chilled gelatin while mixing on low.
2. Once it’s completely smooth, I place the strawberry cream in the refrigerator to thicken for about an hour. We’ll come back to finish it later.

Cheesecake Layer

1. In another large bowl, I beat another block of cream cheese, the powdered sugar, and the vanilla extract together until smooth and creamy. Then I fold in the Cool Whip with a rubber spatula.
2. I pull the crust out of the freezer and place dollops of the cheesecake mixture onto the frozen crust. Then I use my offset spatula to spread it to form an even layer.

Strawberry Cream Part Two

1. After the strawberry cream layer has been in the fridge for an hour, I bring it out and fold in the remaining Cool Whip, stirring until evenly distributed and smooth.
2. Then I gently pour the strawberry cream onto the cheesecake layer and use my offset spatula to spread it evenly.
3. I place the pan in the fridge for 6 hours or overnight.

Strawberry Crunch Topping

1. I make this topping just before serving the shortcake bars. First, I put the freeze-dried strawberries and Golden Oreos into the food processor or blender and pulse them until coarse crumbs form.
2. Next, I add the gelatin powder and a pinch of salt. I pulse briefly to combine.
3. Finally, I pour in the melted butter and pulse just until the mixture holds together when pressed. I spread it out on a plate and chill it in the fridge for 15 minutes.

Serving the Strawberry Shortcake Bars

• For best results, I hull the strawberries and dice them. I sprinkle the crunch topping and diced strawberries all over the bars.
• Then I use the parchment paper to lift the bars out of the pan. I make clean cuts by running a sharp knife under hot water, drying it off, then slicing through the bars. I repeat this with each cut. You’ll have beautiful strawberry crunch dream bars for your guests!

Recipe Notes

• Make sure to use the amounts of water listed in this recipe to mix the gelatin, NOT the amounts on the box instructions! We want a more stable gelatin and less of it.
• Be careful not to leave the strawberry cream mixture in the fridge for more than an hour, as it will harden and firm up. It’s not the end of the world—it just won’t mix as smoothly if you wanted a completely creamy layer with no red specks in it!

FAQs

How do I store Strawberry Shortcake Bars?

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.

How far in advance can I make these Strawberry Crunch Dream bars?

You can make these up to 24 hours in advance, though I wouldn’t add the crumb topping until right before serving!

Can I freeze Dream Bars?

Yes, you can freeze strawberry shortcake bars, but make sure to thaw them completely in the fridge before serving.

More Popular Dream Bars

Dream Bars are hugely popular on my site. Try one of these great options next time:

• Lemon Dream Bars
• Turtle Dream Bars
• Chocolate Dream Bars
• Pina Colada Dream Bars
• Oreo Pudding Dream Bars

Have you made any of my dream bars? If you make these Strawberry Shortcake Bars, come back and let me know how they turned out. I’d love for you to leave a review and rating!

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Strawberry Shortcake Bars

No bake Strawberry Shortcake Bars with Jell-O, whipped cream, and a strawberry crunch topping on an Oreo crust will remind you of those strawberry shortcake ice cream bars from the ice cream truck!

Course Dessert

Cuisine American

Keyword Strawberry Shortcake Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 servings

Calories 659kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry Jell-O
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring optional
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Strawberry Crunch Layer

• ⅓ cup freeze-dried strawberries
• 8 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• pinch of kosher salt
• 2 tablespoons butter melted
• 6 fresh strawberries

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor or blender, pulse the 25 Golden Oreos with filling until they are fine crumbs. Add the cookie crumbs to the 4 tablespoons melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the 3 ounces strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. (To be continued.) *Also, see note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the 1 cup powdered sugar, and 1 teaspoon vanilla together until smooth and creamy. With a rubber spatula, fold in 1 cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (it will be about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours

Strawberry Crunch Topping

• Place 1/3 cup freeze-dried strawberries, and 8 Golden Oreos with filling into a food processor or blender. Pulse until coarse crumbs form. Add the tablespoon of strawberry gelatin powder and pinch of salt. Pulse briefly to combine. Pour in the 2 tablespoons melted butter and pulse just until the mixture holds together when pressed. Spread the mixture on a plate and chill for 10-15 minutes.

Serving

• Hull the strawberries and dice them. Sprinkle the Strawberry Crunch Topping and diced strawberries over the bars.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. To make clean cuts, run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO red strawberry specks. 
• The link to the freeze-dried strawberries is for a larger can even though the recipe only calls for 1/3 cup. I like to have them on hand as I also use them to make this Strawberry Crunch Cake. Plus, they’re good to snack on and will keep for a few months.

Nutrition

Calories: 659kcal | Carbohydrates: 78g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 475mg | Potassium: 294mg | Fiber: 2g | Sugar: 55g | Vitamin A: 999IU | Vitamin C: 112mg | Calcium: 122mg | Iron: 3mg

The post Strawberry Shortcake Bars appeared first on 365 Days of Baking.

Do you use Cool Whip? Or are you on Team “I-would-not-touch-it-with-a-10-foot-pole”? I confess that I have used Cool Whip for years and have never really had an issue with it. Yet I know some people out there really don’t like to use whipped topping with many artificial ingredients.

While I’m sure no one here is popping open a tub of Cool Whip expecting it to be a health food, sometimes it’s nice to substitute the store-bought stuff with something homemade! Or maybe, you just want to avoid a trip to the grocery store. That’s where this Stabilized Whipped Cream recipe comes in handy.

What is Stabilized Whipped Cream?

Stabilized whipped cream is fortified with an added ingredient that helps it hold its shape for a more extended period. It’s ideal for cakes, pies, and other desserts that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. The added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and can be piped onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that need to be prepared in advance.

Ingredients for Stabilized Whipped Cream

To make this whipped cream, I use the following four ingredients:

• Real heavy whipping cream
• Cream cheese
• Powdered sugar
• Pure vanilla extract

See the recipe card below for exact amounts and more detailed directions.

I’ve seen lots of homemade Cool Whip recipes that call for unflavored gelatin as the stabilization agent. I’m excited that this is a stabilized whipped cream recipe without gelatin because it’s suitable for all my vegetarian pals!

Equipment Needed

I use the following tools to make this homemade whipped cream:

• Large mixing bowl
• Electric mixer  or stand mixer with the whisk attachment
• Measuring cups/spoons

I like to use these items to make my own Stabilized Whipped Cream – this mixer and these storage containers, if making it in advance.

How to Make Cool Whip Substitute

People I talk to always seem to expect homemade whipped cream and DIY Cool Whip to be difficult to make. This couldn’t be farther from the truth! All it takes is the right proportion of ingredients and a few easy steps.

Once you get in the habit of whipping up (literally, ha) your own Cool Whip, you’ll wonder why you didn’t start doing it sooner. 

1. First, I beat softened cream cheese with the confectioner’s sugar and a little real vanilla extract in a stand mixer (or in a large bowl with an electric handheld mixer) on low speed.
2. Next, I either use a clean, cold bowl and the whisk attachment to beat a cup of heavy cream at medium speed to high speed until soft peaks form. Then I add the cream cheese mixture in thirds to the whipped cream. 
3. Once all the cream cheese mixture is added, I beat the whole thing a little bit more until I see soft, fluffy peaks. Bam. That’s it! 

Tips for Making Perfect Homemade Whipped Cream

Here are some tips to help you achieve perfectly stabilized whipped cream every time:

• I make sure the heavy cream is cold before whipping for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• I always add the sugar and vanilla extract to the cream before whipping to ensure they are thoroughly incorporated.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

FAQs

Can I add flavor to Stabilized Whipped Cream?

Yes, it is a versatile topping you can flavor and customize in many ways. Here are some different ways you can customize this whipped topping:

• Add cocoa powder for a chocolate whipped cream.
• Substitute almond extract for vanilla extract for an almond-flavored whipped cream. Different extracts, oils, or emulsions will provide different flavors to your topping.
• Add a tablespoon of instant coffee granules for a coffee-flavored whipped cream.

Can you make sugar-free Whipped Cream?

Yes you can! If you’re avoiding added sugars or baking for someone who is, this stabilized Cool Whip can also be made with artificial sweeteners and sugar substitutes as well. Just be sure it’s not a liquid sweetener (like honey or maple syrup), as a liquid will disrupt the consistency of the whipped cream. 

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Note: I don’t recommend freezing stabilized whipped cream as it may lose its texture and become grainy when thawed.

Can I decorate with Whipped Cream?

Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

Now that I’ve figured out the best way to make perfect stabilized whipped cream at home, I’m sure I won’t rely on the store-bought stuff in the tub with the blue lid nearly as much! This is one of the best homemade whipped cream recipes I’ve tried. The texture and taste are just right. 

AND this recipe makes the amount you’ll need for any of my favorite desserts, my Dream Bar recipes.

More recipes that use Stabilized Whipped Cream

I use this recipe anytime it calls for Cool Whip. It works well as an ingredient in dream bars, cheesecakes, and no-bake pies, and also in classic jello recipes like my Patriotic Jello Dessert. Here are some on the blog that use this delicious whipped cream:

Turtle Parfaits: you’ll get a taste of a dark chocolate pudding made with silken tofu, whipped topping, caramel sauce, and pecans.

Fluffernutter Dip: Peanut butter and marshmallow fluff, blended to perfection for an easy dessert dip that’s ready in no time.​

Patriotic Poke Cake: This Patriotic Poke Cake made with white cake mix, blue gelatin, Lucky Leaf Premium Cherry Fruit Filling or Topping, and whipped topping is the perfect red, white, and blue dessert for your patriotic parties!

If you try this Stabilized Whipped Cream recipe, let me know what you think in a comment or recipe review below!

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Stabilized Whipped Cream

Stabilized Whipped Cream is easy to make, gelatin-free, and perfect to use for a variety of desserts. It holds its' shape well, has a rich, creamy taste, and is a great alternative for Cool Whip in many recipes.

Course Dessert

Cuisine American

Keyword Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 460kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ⅓ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 cup heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.
• Transfer to a small bowl.
• In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up.
• Add the cream cheese by distributing it in thirds around the mixing bowl.
• Beat until stiff peaks are formed.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 460kcal | Carbohydrates: 18g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 128mg | Sodium: 141mg | Potassium: 128mg | Sugar: 17g | Vitamin A: 1674IU | Vitamin C: 0.5mg | Calcium: 89mg | Iron: 0.1mg

The post Stabilized Whipped Cream appeared first on 365 Days of Baking.

I love a timeless cookie recipe, and this recipe for Cornmeal Cookies is just that! It reminds me of something my grandma would have made, with no fancy ingredients or complicated steps. The flavor reminds me of cornbread, but better!

And seriously, if there’s ONE cookie recipe you make of mine this year…(or at least before our 12 Days of Cookies begins on Black Friday 😂), PLEASE let it be this one! I’ve had SOOOO many compliments when I was testing it, and it is pretty unique. The cornmeal gives them a great flavor and texture, and the salt on top, just WOW! I really think you’ll love them as much as I do!

Also, I’m not ashamed to ask. Haha
I’m a small business and rely on your comments and reviews to increase my visibility on Google and elsewhere, so when you make these cookies with cornmeal or if you’ve made any of recipes, please go below the post to leave me a rating!
Thank you so much! ❤️

Why You’ll Love Cookies with Cornmeal

• They’re soft and chewy: Adding cornstarch helps retain the softness while an extra egg yolk brings that chewy texture I love in a cookie!
• They have just a touch of crunch: Cornmeal is an unexpected ingredient that adds just a bit of crunchiness to the texture of the cookie and gives it a unique flavor as well.
• Cornmeal Cookies are easy to make: The ingredients are simple, the steps are easy, and no chilling is required!
• They’re sprinkled with just a little bit of Maldon salt to give each cookie a savory touch. Please don’t skip this step or use a different salt because it really does make these cookies next level.

Ingredients for Cornmeal Cookies

I usually have all these ingredients on hand, but if not, they are easy to find at the grocery store. Here’s what you need:

• All-purpose flour
• Golden yellow cornmeal
• Cornstarch
• Baking powder
• Baking soda
• Kosher salt
• Butter, softened
• Cream cheese, room temperature
• Light brown sugar
• Granulated sugar
• Large eggs (divided)
• Milk
• Pure vanilla extract
• Maldon salt

I added a detailed list of ingredients to the printable recipe card at the end of the post, so make sure to give it a good review!

How to Make Easy Cornmeal Cookies

1. Prepare: I preheat my oven to 350 degrees F and line a baking sheet or sheets with parchment paper.
2. Dry Ingredients: Next, in a medium bowl, I whisk together flour, cornmeal, cornstarch, baking powder, baking soda, and kosher salt.
3. Wet ingredients: In a large mixing bowl (I like to use the bowl of my stand mixer fitted with the paddle attachment), I cream together the butter, cream cheese, brown sugar, and granulated white sugar on medium speed until it’s smooth and well combined, about 3 minutes. Then I add the egg, one egg yolk, milk, and vanilla, and mix until it’s creamy and smooth.
4. Combine: I gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
5. Bake: I use a #40 cookie scoop (or 2 tablespoons of dough) to place cookie dough balls onto the prepared baking sheets. These cookies will spread a bit when baked, so I place the balls of dough about 2 inches apart.
6. I mix 1 tablespoon of the yellow cornmeal and 1 tablespoon of granulated sugar in a small bowl. I do like to gently press the dough down to flatten the cookies slightly, so I’ll use the bottom of a drinking glass. I butter the bottom of it with the wrapper from the stick of butter, and then dip it into the cornmeal mixture before I flatten each cookie. The bottom of the glass may not evenly distribute the mixture, so after they’ve all been flattened, I sprinkle the remainder over all the cookies.
7. Lastly, I bake them for 13-15 minutes until slightly golden brown. After I remove them from the oven, I immediately sprinkle each cookie with a little bit of Maldon salt (please don’t omit this or use a different salt, trust me!), and then I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

FAQs

What is Maldon Salt?

Maldon Salt is a hand-harvested sea salt from Maldon, England. Known as a finishing salt, it is characterized by its’ distinctly shaped flakes, crunch and fresh, light taste. You can use it before serving a lot of different dishes like steak, salads, roasted vegetables, and can make your baked goods really spectacular.

How do I store Cornmeal Cookies?

Once completely cool, I store these cookies in an airtight container for 4-5 days.

Can I freeze Cookies with Cornmeal?

Yes, these cookies freeze well! Place them in a freezer bag or other airtight container and freeze for up to 3 months. Let them thaw on the counter for a few hours before serving.

Can I freeze the dough?

Yes you can. Once it’s prepared, I form the dough into a ball and wrap dough with plastic wrap, then place it in a freezer bag. Freeze for up to 1 month, thawing overnight in the fridge before baking. I also like to let the dough sit out for 15-20 minutes at room temperature to soften up.

How else can I use cornmeal for baking?

Try my Blueberry Cornmeal Muffins. They combine the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries!

Another option is a savory snack! Make these Cornmeal Breaded Zucchini Chips to eat! These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan.

More Easy Cookie Recipes

Looking for a quick and delicious cookie recipe to bake? Try one of these next time:

• Peanut Butter M&M Cookies
• Red Velvet Crinkle Cookies
• Brown Butter Shortbread
• Cookies and Cream Cookies
• Haystacks

If you enjoyed these delightful Cornmeal Cookies, let me know in the comments or by leaving a recipe review below!

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Cornmeal Cookies

Cornmeal Cookies are soft and chewy, with the cornmeal giving them both a delicious flavor and slightly crunchy texture. Not too sweet, they're perfect for when you're looking for a different kind of cookie!

Course Dessert

Cuisine American

Keyword Cornmeal Cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 cookies

Calories 175kcal

Author Lynne Feifer

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• 1 ½ teaspoons cornstarch
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract

Finish

• 1 tablespoon granulated sugar
• 1 tablespoon yellow cornmeal
• 1-2 tablespoons Maldon salt

Instructions

• Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
• In a medium bowl, whisk together the 1 1/4 cups flour, 3/4 cup cornmeal, 1 1/2 teaspoons cornstarch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt.
• In a mixing bowl, cream the 1/2 cup butter with the 2 ounces cream cheese until smooth and well combined. Scrape down the sides and bottom of the bowl, and add the 1 cup brown sugar and 1/2 cup granulated sugar. Beat until fluffy, about 3 minutes. Add the egg, egg yolk, 1 tablespoon of milk, and 1 teaspoon vanilla extract. Mix until well combined. Scrape down the sides and bottom of the bowl.
• Gradually add the dry ingredients and mix until just combined.
• Using a #40 cookie scoop or two tablespoons of dough, place dough about 2 inches apart on the cookie sheet, as the cookies will spread as they bake.

To Finish

• In a small bowl, mix together the 1 tablespoon of sugar and 1 tablespoon of cornmeal. Butter the bottom of a heavy drinking glass, and dip it into the sugar mixture. Gently press the glass down onto each ball of dough to slightly flatten. Sprinkle the cookies with the remainder of the mixture, so that each of the tops are covered.
• Bake for 13-15 minutes until slightly golden. Upon removing from the oven, sprinkle each cookie with some Maldon salt and allow to sit on the cookie sheet for a couple minutes before removing to a wire rack. Please don't skip the Maldon salt, it really brings out more of the flavor of the cookie! Trust me on this.

Notes

• Tip: Use the butter wrapper to wipe the bottom of the glass you’ll be using to flatten the cookies.

Nutrition

Calories: 175kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 487mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Calcium: 25mg | Iron: 1mg

The post Cornmeal Cookies appeared first on 365 Days of Baking.