This Copycat Dairy Queen Ice Cream Cake is so decadent, you’ll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it’s topped with sweet whipped cream and, of course, sprinkles!

Dairy Queen Ice Cream Cake is the ultimate Ice Cream dessert, and it’s perfect for summertime.

With a little bit of hands-on time, you can leave your freezer to do the hard work of turning these simple ingredients into a wonderfully presented frozen cake!

A DQ Ice Cream cake is perfect for any special occasion!

It’s versatile as you can use your favorite ice cream flavors or any kind of sandwich cookie you like.

You can even mix the colors or flavors of toppings to match your event.

Ice cream cakes are such a crowd-pleaser, and they’re the perfect birthday cake for someone who doesn’t like cake!

For more ice cream dessert ideas, check out this Oreo Ice Cream Cake, my Frozen Ice Cream Dessert Pizza (Treatzza Pizza), or these Blueberry Cheesecake Ice Cream Cupcakes.

Ingredients Needed:

• Cookies: I’ve used chocolate sandwich cookies with frosting for this ice cream cake. You can swap them out for almost any flavor!
• Sauce: use a very thick chocolate fudge sauce to make the fudge crumble layer and to layer with the ice cream — if it is not thick enough it will leak out when you cut out! Be sure that when you scoop it from the jar, it piles on the spoon and does not run off.
• Ice Cream: use chocolate ice cream and vanilla ice cream that’s softened but not completely melted. Leave it at room temperature for a few minutes before using it.
• Heavy Cream: heavy whipping cream is the only cream we can use, since we are whipping it to frost our ice cream cake. You can also substitute for whipped topping (but why?!).
• Powdered Sugar: adds substance to the whipped cream and makes it sweet.
• Vanilla Extract
• Garnish: use rainbow sprinkles for an original DQ Ice Cream Cake look, or any kind or color of sprinkles to match your event!

How to Make Copycat DQ Ice Cream Cake

This recipe takes time but very little hands-on prep time! Full instructions are included in the recipe card below.

1. Make base layer. Spread chocolate ice cream into the bottom of the pan and freeze until firm.
2. Add sauce and crumbles. Spread the fudge sauce in an even layer, then add the cookie crumbles on top and freeze.
3. Add the top layer. Add the top vanilla ice cream layer and freeze to set.
4. Decorate. Frost with the whipped cream topping, and add garnishes as desired. Freeze before serving.

Copycat Dairy Queen Ice Cream Cake FAQs

Tips and Notes

• Layering. The key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won’t want to have all of the ice creams softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren’t rushing it.
• Pan. Use a round cake pan lined with plastic wrap if you don’t have a springform pan.
• Freezer room. Make sure you have enough room in your freezer to continually store the cake in a level position. If it isn’t level, the layers won’t freeze evenly.

Copycat Dairy Queen Ice Cream Cake Variations

• Ice Cream. You can use any flavor of ice cream you like! Use homemade ice cream or dairy-free ice cream to suit your needs.
• Cookies. Any flavor or brand of chocolate sandwich cookie with frosting in the middle will work. Oreo cookies are good, but you can use a store brand too.
• Whipped Cream. use Homemade Whipped Cream or store-bought whipped cream, or you can substitute it with whipped topping like Cool Whip or even a Buttercream Frosting. Full-fat heavy cream will give you the best results as you freeze it.
• Topping. Use any color or kind of sprinkles, or add candy like mini M&Ms, Reeses Pieces, chocolate chips, or chocolate curls to the top of the cake for a sweet finish.

Serving Suggestions

Serve this yummy DQ Ice Cream Cake with a scoop of ice cream, because you can never have too much! Try my Coffee Ice Cream or this Rocky Road Ice Cream with it.

My Ice Cream Sandwich Cake or these Gluten Free Ice Cream Sandwiches also make great ice cream desserts for parties!

More Delicious Frozen Dessert Recipes To Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

No Churn Birthday Cake Ice Cream

Desserts

No Churn Oreo Ice Cream

Desserts

No Churn Strawberry Ice Cream

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Copycat Dairy Queen Ice Cream Cake

This Copycat Dairy Queen Ice Cream Cake is so decadent, you'll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it's topped with sweet whipped cream and, of course, sprinkles!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 561cal

Author Ashley Fehr

Ingredients

Chocolate crumbles

• 20 chocolate sandwich cookies with frosting (roughly chopped)
• ½ cup thick chocolate fudge sauce (warmed)

Ice cream cake

• 6 cups chocolate ice cream (softened but not melted)
• 6 cups vanilla ice cream
• 1 cup thick chocolate fudge sauce* (or chocolate ganache – see note)

Whipped cream

• 2 cups heavy whipping cream
• ⅓-½ cup powdered icing sugar
• 1 teaspoon vanilla
• sprinkles for garnish

US Customary – Metric

Instructions

Chocolate crumbles

• In a medium bowl, stir together the chopped cookies and warmed fudge sauce. Cover and set aside (you can also make these just before adding them to the cake)

Ice cream cake

• Line a 9 inch springform pan with parchment paper by pinching it in between the top and bottom piece (optional but helps with easy removal).
• Spread chocolate ice cream into the bottom of the pan and place in the freezer to freeze until firm, about 2 hours.
• Spread 1 cup chocolate fudge sauce (or see chocolate ganache instructions below) onto the chocolate ice cream and freeze until firm, about 1 hour.
• Spoon the chocolate crumbles over the hot fudge sauce in an even layer. Cover with a piece of plastic wrap and press down gently into the frozen sauce. Place in the freezer and allow the vanilla ice cream to soften for 20 minutes.
• Spread vanilla ice cream over top and freeze until firm — the time required will depend on how soft your ice cream is, but I recommend at least 4 hours or longer if your other layers were not completely frozen.

Whipped cream

• In a medium bowl, beat cream, powdered sugar, and vanilla with an electric mixer on medium speed until stiff peaks form.
• Remove ice cream cake from the pan and place on a plate.
• Spread whipped cream over the sides and the top of the ice cream cake, adding a swirl around the edge if desired. Add sprinkles if using.
• Freeze until ready to serve.

Video

Notes

Tips and notes:

• chocolate fudge sauce*: you will need a very thick chocolate fudge sauce for this recipe or it will run out when you cut it. Look for a chocolate sauce that piles up on a spoon when you scoop it — it should not immediately run off. If you cannot find a sauce this thick, opt for the chocolate ganache recipe below instead.
• ice cream: you can use any flavor of ice cream you like!
• whipped cream: you can substitute with whipped topping if you prefer
• layering: the key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won’t want to have all of the ice cream softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren’t rushing.

Chocolate ganache option:

If you cannot find a chocolate sauce that’s thick enough, opt for this simple chocolate ganache:

• 125 grams chopped chocolate (1 scant cup)
• ½ cup heavy cream

Melt together and allow to cool in the fridge for 20 minutes, stirring. When room temperature, pour over chocolate ice cream layer and freeze until nearly firm.

Nutrition

Calories: 561cal | Carbohydrates: 63g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 245mg | Potassium: 442mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1136IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg

The post Copycat Dairy Queen Ice Cream Cake appeared first on The Recipe Rebel.

This delicious Icebox Cake recipe is made with just 4 simple ingredients and only takes 15 minutes of prep time! It’s the perfect make-ahead easy dessert for birthday parties, special occasions, or BBQs on hot summer days!

A classic Icebox Cake is made with layers of cookies and homemade whipped cream, covered in whipped cream and topped with crushed cookies.

This easy dessert has a cake-like texture as the cookie layers absorb some moisture from the cream filling, but there’s no baking required!

It’s one of my favorite desserts when I want something that looks impressive but took no time to make.

Plus, there are so many different ways to make an icebox cake!

They’re a versatile no bake dessert that can be switched and changed depending on what you’ve got in the pantry.

We LOVE experimenting with Icebox Cake recipes, but some of my favorites are this Caramel Apple Icebox Cake and my No Bake Black Forest Icebox Cake.

Also check out my Funfetti Icebox Cake, my No Bake Pumpkin Pie Ice Box Cake, and my No Bake Lemon Raspberry Icebox Cake for more inspiration!

Ingredients Needed:

• Whipping Cream: use full-fat heavy whipping cream for the best flavor and texture. A lighter cream will not whip. You may substitute store bought whipped topping if you need, but homemade whipped cream is the best way!
• Powdered Sugar: to sweeten the cream and add a bit of substance to it for it to thicken well.
• Vanilla Extract: this will add a subtle, warm sweetness to the cake.
• Cookies: I’ve used plain chocolate wafer cookies but you can use any kind of single-layer cookie.

How to Make an Icebox Cake

This recipe is quick to assemble but takes a bit of time to chill and set before you can slice and serve. Full instructions are included in the recipe card below.

1. Whip cream mixture. Whip together the cream, sugar, and vanilla until stiff peaks form.
2. Make first row. Take one cookie and spread a bit of whipped cream on it. Place another cookie on the whipped cream and put it on your serving plate. Repeat until you’ve used all 11 cookies for your first row.
3. Complete rows. Repeat, making 3 more rows of 11 cookies each, until a long rectangle forms.
4. Add toppings. Once you have completed your rows, cover them with the remaining whipped cream, and smooth it out on top if desired. Decorate with crushed cookies and chill.

Icebox Cake FAQs

Tips and Notes

• How to make a neat rectangle: Make sure to gently press the cookies and cream layers together after each addition to form a neat rectangle shape. The nice thing is that you can squish and rearrange the cookies as much as you want before you put on the final layer of whipped cream!
• Loaf pan. You can make the icebox cake in a loaf pan rather than making it freehand if you prefer. I recommend lining the pan with plastic wrap for easy removal.

Icebox Cake Variations

• Change up the Cookies: you can likely make this cake with any thin, single-layer cookie from the grocery store. I use Mr. Christie’s brand chocolate wafers. I don’t recommend regular Oreo Cookies as they are thick and will take some time to soften. You could use layers of Graham Crackers, vanilla wafers, or even Oreo thins!
• Whipped cream. Sure, you can use whipped topping like Cool Whip or Vanilla Pudding. But why?! This recipe is made with so few ingredients, I like to use the best ones possible.
• Whipped cream flavors. Feel free to add a bit of cocoa powder, peanut butter, strawberry jam, or extracts to flavor your whipped cream. Check out my post on How To Make Whipped Cream for hints and tips!
• Garnish. Top your Cake with more crushed cookies, chocolate chips, chocolate curls, rainbow sprinkles, or even fresh berries to make your cake extra special.

Serving Suggestions

Serve on its own or with an extra dollop of whipped cream, a chocolate drizzle, or even fresh fruit!

If you’re looking for summer desserts that are a bit different, check out my Frozen Ice Cream Dessert Pizza (Treatzza Pizza), these Blueberry Cheese Cake Ice Cream Cupcakes, or my individual Ice Cream Sandwiches!

More Easy Dessert Recipes to Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

No Churn Birthday Cake Ice Cream

Desserts

No Churn Oreo Ice Cream

Desserts

No Churn Strawberry Ice Cream

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Easy Icebox Cake recipe

An Icebox Cake is a delicious dessert made with just 4 simple ingredients and only takes 15 minutes of prep time! It's the perfect make-ahead dessert for birthday parties, special occasions, or BBQs on hot summer days!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 servings

Calories 442cal

Author Ashley Fehr

Ingredients

• 3 cups heavy whipping cream
• ½-¾ cup powdered icing sugar
• 1 teaspoon pure vanilla extract
• 200 g of plain chocolate wafer cookies (my box had about 45 cookies in it)

US Customary – Metric

Instructions

• In a medium bowl with a hand mixer, or using the bowl of a stand mixer, whip together the cream, sugar, and vanilla on high speed until stiff peaks form (this will take a few minutes). Taste and adjust sweetness as desired.
• Before forming your cake, figure out what size you want to make it. You can make it round, in a springform pan, or a free-form log on a serving plate. I made mine in free form, in a rectangle with 4 rows of 11 cookies.
• Take one cookie and spread a bit of whipped cream on it. You want there to be enough whipped cream between cookies so you can see the layers and don’t have gaps. Place another cookie on the whipped cream.
• Repeat until you’ve used all 11 cookies for your first row. Place on a serving plate (this is one short end of our rectangle).
• Repeat, making 3 more rows of 11 cookies each, until a long rectangle forms. It’s okay if your stacks are not perfect — you can wiggle everything around on the plate before you cover it in whipped cream.
• Once you’re done with your cookies, cover them with the remaining whipped cream. The easiest way to do this without disturbing your cookies is to use a large plastic bag or a freezing bag.
• Pipe the whipped cream in a single layer all over the cake, then use a spatula to smooth it if desired.
• Decorate with crushed cookies as desired. Chill for at least 6 hours so the cookies will soften before slicing.

Video

Notes

Storage

• Refrigerator: This cake will last a few days in the fridge, but the whipped cream will start to droop after a couple of days. See how to make stabilized whipped cream with gelatin here.
• Freezer: This cake can be frozen if you’re making it ahead of time for a party or gathering. If you do this, you will want to serve it half-frozen as the whipped cream may become thin after freezing it.

Nutrition

Calories: 442cal | Carbohydrates: 28g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 101mg | Sodium: 169mg | Potassium: 138mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1315IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

These photos were taken by Ashleigh Scott Creative.

The post Easy Icebox Cake Recipe appeared first on The Recipe Rebel.

Graham crackers layered with lemony sweet whipped cream, and piles of juicy, fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no-bake dessert for spring or summer!

Please tell me you love icebox cakes as much as I do.

Icebox cakes are kind of a new obsession for me. I don’t recall my mom making any icebox cakes (or maybe they just weren’t as famous or frequent as her Chocolate Chip Cookies), so I feel like a latecomer to the phenomenon.

But now I’m totally hooked. Try my classic Easy Icebox Cake Recipe, Snickers Apple Icebox Cake, this Black Forest Icebox Cake, and my Caramel Apple Golden Oreo Icebox Cake for more yummy icebox cake ideas.

On hot summer days, there’s nothing better than getting the grill going for a full BBQ spread with friends and family. Once the saucy mess is cleared, you bring out this No Bake Lemon Raspberry Icebox Cake for the grand finale.

With layers of graham crackers, homemade lemon whipped cream, and fresh raspberries, this no-bake cake is always a hit.

This no-bake summer dessert is fancy enough for special occasions, but it’s a perfect make-ahead recipe for potlucks, parties, or a decadent summer brunch – and you know how I love brunch!

What’s not to love? With a few simple ingredients and a few hours in the fridge, you get one of the most delicious desserts you’ve ever had. That’s a win-win situation for me!

Lemon and berries are one of the BEST combinations for Spring! I know you know I’m right because you love these Baked Lemon Blueberry Doughnuts and this Lemon Blueberry Cream Cheese Coffee Cake.

Ingredients Needed:

• Cream: use heavy whipping cream, 35%, for the best consistency.
• Sugar: powdered icing sugar will balance the acidic tartness of the lemon curd to make a super indulgent cream filling.
• Vanilla: pure vanilla extract adds a subtle warmth and sweetness to the filling.
• Lemon Curd: use my Easy Homemade Lemon Curd or store bought works fine too.
• Graham Crackers: I used the original flavor graham crackers, any brand will work! Choose gluten-free graham crackers for a gluten-free dessert.
• Raspberries: it’s best to use fresh raspberries. If you only have frozen raspberries, check the variations section for how to use them!

How to Make Lemon Raspberry Icebox Cake

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

1. Make lemon cream: Whip the cream then add sugar and vanilla, and whip again. Fold in the lemon curd.
2. Make bottom layer: Lay half of the graham crackers in the bottom of the pan.
3. Add cream and raspberries: Spread half of the whipped cream filling on top of the graham crackers and top with half of the raspberries.
4. Repeat and refrigerate: Repeat the same layers one more time, then cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Lemon Raspberry Icebox Cake FAQs

Tips and Notes

• Whipped Cream. You can substitute whipped cream for whipped topping like Cool Whip. I get the convenience of whipped topping, and I do use it myself every once in a while, but for a dessert that is already easy to make and has so few ingredients, I really like to use THE BEST ingredients to make it extra special.
• Lemon Curd. My Easy Homemade Lemon Curd will give you the best lemon flavor, but you can buy a jar of lemon curd instead of making your own if you need to save time.
• Raspberries. I recommend using fresh raspberries instead of frozen raspberries for this icebox cake recipe, as frozen fruit will defrost to be watery which won’t hold up as well as fresh berries.

Lemon Raspberry Icebox Cake Variations

• Mix up the fruit. You can use any kind of berry and fruit combination to make an icebox cake, so long as you enjoy the flavors together. Blueberry and Lemon, or Raspberry and Orange would be good variations. 
• Graham Crackers. Use original Grahams, or mix it up by using honey, cinnamon, or chocolate graham crackers if you like. You can even use vanilla wafers or chocolate wafers if you prefer.
• Pink Raspberry Icebox Cake. If you only have frozen raspberries, you can cook on the stove top with corn starch and sugar to create a thick sauce (use this Strawberry Sauce Recipe as a guide), then stir in with the whipped cream or layer it on the graham crackers.
• Garnish. Add some fresh raspberries to the top of the cake for a classic finish. Add fresh lemon zest or slices of lemons for decoration and an extra zingy flavor too! You can also add some Nilla wafers to the top for decoration and added texture.
• Fillings. You can jazz it up by adding a layer of vanilla pudding, white chocolate pudding, lemon pudding, or even cream cheese.

Serving Suggestions

Serve Lemon Raspberry Icebox Cake after a summer BBQ, or as part of a spring brunch. Fill your dessert table with other fresh and fabulous desserts like these Blueberry Cheesecake Ice Cream Cupcakes, my Strawberry Cream Cheese Pie, classic Pineapple Cake, or this amazing Dessert Charcuterie Board!

For drinks serve my Strawberry Lemonade, this Berry Lime Slush recipe, or a Cold Brew Coffee to perk you up!

More No Bake Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Lemon Raspberry Icebox Cake

Graham crackers layered with whipped cream, lemon curd and a pile of fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no bake dessert for Spring!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream 35%
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• 1 cup of lemon curd
• 9-10 large graham crackers
• 3-4 cups fresh raspberries

US Customary – Metric

Instructions

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

Video

Notes

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

 

Nutrition

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

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

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It’s an easy layer cake for Easter or Spring!

Lemon and blueberry are one of my favorite fruit combinations., and this Lemon Blueberry Cake is one of my favorite ways to enjoy it!

It’s fresh, flavorful, and a perfect balance of tangy and sweet. This three-tiered cake is great for any special occasion or celebration.

Today’s occasion?

The 9th Blog Birthday of The Recipe Rebel!

It has been 9 years since I admitted to the world that I had started this blog — I had 10 whole recipes on it then. Today, there are more than 1100 recipes and I have so much love for this community!

But back to the cake 😉

I love how impressive this cake looks (and with minimal effort!), but you can customize it with your own twist on the decoration too.

Try frosting the sides or adding some extra swirls of frosting on top!

Looking for more blueberry and lemon recipes? Check out these 30 Easy Blueberry Recipes or 30 of the Best Lemon Desserts.

For more sweet treats with the combination of lemon and blueberry flavors, try my Lemon Blueberry Angel Food Cake Roll, this Lemon Blueberry Cream Cheese Coffee Cake, or add some fresh blueberries to this Easy Greek Yogurt Lemon Bundt Cake recipe!

Ingredients Needed:

Whipped Cream Ingredients:

• Cream Cheese: use full fat, room temperature cream cheese for the best results.
• Heavy Whipping Cream: heavy whipping cream is required to make this frosting light and fluffy. Do not substitute with another cream.
• Powdered Sugar: powdered sugar sweetens and thickens our cream cheese whipped cream.

How to Make Lemon Blueberry Cake

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

Lemon Blueberry Cake

1. Fat + sugar: Beat butter until smooth then add in the oil and sugar.
2. Add wet ingredients: Next, add in the eggs and beat to combine. Then add milk, lemon juice, and vanilla and continue to beat until smooth.
3. Add leavening agent: Add baking powder, salt, and lemon zest. I like to stir this in before the flour so they are evenly distributed!
4. Stir in flour: be careful not to overmix!
5. Divide into pans: Toss blueberries in flour and put them on top of the cake batter.
6. Bake, cool and frost: Bake until done, then let the cakes sit before transferring them to a wire rack to cool completely before frosting.

Lemon Blueberry Cake FAQs

Tips and Notes

• Lemons. Choose lemons that have smooth skin and seem heavy for their size. This is a great way to tell if they’re juicy! Roll with a firm hand on the counter before juicing to help make them extra juicy!
• 9×13″ cake: this recipe will also work in a 9×13″ pan but you will need to bake quite a bit longer — roughly 30-40 minutes. When the center is done, check with a toothpick to ensure it is dry or has moist crumbs.
• Refrigerate. Put the cake in the fridge once you have assembled it to make it less crumbly when you slice it.

Lemon Blueberry Cake Variations

• Try different fruit. You can use raspberries or cherries in this recipe instead of blueberries, or you could try oranges instead of lemon too.
• Frosting. Try a plain cream cheese frosting, or use a different flavor. You can add some color to the frosting too for a different look. Purple frosting would look great on this cake as it goes well with the bluey purple of the blueberries!
• Decoration. You can choose to frost the whole cake, including the edges, or you can add the frosting to the center of the cake as I have done in the pictures.

• Garnish. You can decorate and garnish this cake with blueberries, lemon zest, lemon peel, lime, or oranges. Edible blue and yellow flowers would also look impressive on this cake.

Serving Suggestions

This cake works great on a dessert table or as a celebration cake for a birthday party or special occasion.

Serve this cake with other impressive desserts like this Dessert Charcuterie Board or this amazing Peanut Butter Cake with Chocolate Cream Cheese Frosting.

If you’re serving this cake for afternoon tea, you might want to try some of my drinks recipes to go with it. My Cold Brew Coffee and Caramel Frappuccino go well with blueberry and lemon flavors, and this Blueberry Lemonade is always a hit too!

More Delicious Cake Recipes to Try

Desserts

Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert)

Cheesecake

Easy Cheesecake Cupcakes Recipe

Desserts

No Bake Lemon Cheesecake

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

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Lemon Blueberry Cake

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It's an easy layer cake for Easter or Spring!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Cooling time: 1 hour hour

Total Time 1 hour hour 48 minutes minutes

Servings 10

Calories 694cal

Author Ashley Fehr

Ingredients

Lemon Blueberry Cake

• ½ cup unsalted butter room temperature
• ½ cup canola oil 50g
• 1½ cups granulated sugar 300g
• 4 eggs
• ¾ cup milk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoon lemon zest
• 2¼ cups all purpose flour fluffed and leveled, 293g
• 3 cups blueberries fresh
• 3 tablespoons all purpose flour

Cream Cheese Whipped Cream

• 1 package cream cheese room temperature 250g/8oz
• 1¾ cups powdered sugar
• ¾ cup heavy whipping cream 30-35% cold
• zest of 1 lemon use ½ for a milder flavor
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Lemon Blueberry Cake

• Preheat oven to 350 degrees. Lightly grease 3 8″ round cake pans, then dust with flour if desired, tapping the pan so that all excess flour is removed. You can line the pan with parchment paper as well, or instead of flour if you prefer.
• In a large bowl with an electric mixer, beat the butter until smooth. Add the oil and sugar and beat again for 2-3 minutes.
• Add eggs and beat until completely combined.
• Add milk, lemon juice, and vanilla extract and beat on low speed until smooth.
• Add baking powder, salt, and lemon zest and beat on low speed until combined.
• Add flour, and stir just until no visible streaks of flour remain.
• Divide cake batter evenly between the 3 pans.
• Toss blueberries with 3 tablespoons flour and divide between pans on top of batter. Don’t press in — just let them sit on top.
• Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.

Cream Cheese Whipped Cream

• In a medium bowl with an electric mixer, beat cream cheese until smooth.
• Add powdered sugar and beat until combined.
• Add cream, lemon zest and vanilla and beat on low speed until incorporated. Turn mixer to high and beat until light and fluffy and thickened (it should be spreadable, but you can chill before spreading for a firmer consistency). Adjust sweetness to taste.
• Divide cream cheese whipped cream between cake layers to assemble and garnish as desired. You can slice it right away but it will be easier after a few hours in the fridge!

Notes

Storage:

• Store: Store blueberry lemon cake in an airtight container in the refrigerator for up to 5 days.

 

Freeze:

• Cake layers: Freezing the cake layers is super simple, just wait until they have completely cooled and wrap them tightly in plastic wrap. Then place the layers in a freezer-safe container or Ziploc bag and freeze them for up to 3 months. Defrost in the refrigerator before making the cream cheese frosting and assembling the cake.
• Whole cake: Freezing the whole cake after it is frosted and assembled is easy too, you will just need to make sure to have a large enough container so that the frosting doesn’t get misshapen. Store in the freezer for up to 2 months, and defrost it in the refrigerator overnight before slicing to serve.

 

Nutrition

Calories: 694cal | Carbohydrates: 85g | Protein: 8g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 228mg | Potassium: 239mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1006IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg

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

These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!

This post is sponsored by Chapman’s Ice Cream and I was compensated for my time creating this recipe. As always, all opinions are my own. Thank you for supporting the brands that make The Recipe Rebel possible!

It’s hard to go wrong with this Blueberry Cheesecake Ice Cream from Chapman’s Ice Cream, but when I turned it into these ice cream cupcakes I knew they would be happening again and again.

I’ve got nothing against eating my Chapman’s with a bowl and a spoon, but these cupcakes are a fun way to take your favorite flavour and create something unique for a birthday or other celebration.

Chapman’s Markdale Creamery Ice Cream (previously Chapman’s Original) is egg and nut free so these are a great treat for a school party! You can easily make them gluten-free as well by using gluten-free cookie crumbs for the crust.

They take just 10 minutes to prep and you can store them in the freezer for 3 months (meaning you can just grab one or two when you need them!).

If you like these, you should try these Caramel Praline Ice Cream Cupcakes next!

Ingredients Needed:

• Graham cracker crumbs and melted butter to make our crust. Almost any hard cookie crumbs will work here!
• Chapman’s Markdale Creamery Blueberry Cheesecake Ice Cream: the inspiration for these cupcakes! With a cheesecake flavored ice cream base and a blueberry swirl.
• Heavy whipping cream: the base for our whipped cream topping. Only heavy whipping cream will work here.
• Cream cheese: a bit of cream cheese adds stability to our whipped cream and more of that cheesecake flavor! You can use light or regular cream cheese.
• Blueberry Jam: adds blueberry flavor and a light purple hue to our whipped cream. Ideally, choose a jam or jelly that’s fairly smooth so it’s easy to pipe.
• Powdered sugar: to sweeten our cream cheese whipped cream

How to make Ice Cream Cupcakes:

Here’s a quick overview of how these cupcakes are made! See the recipe card down below for full instructions.

1. Soften ice cream: to ensure that our ice cream fills our muffin cups completely, remove the ice cream from the freezer to soften. Since we won’t use the whole carton, I like to remove half of it and place in a bowl on the counter.
2. Make the crust: press graham crumb mixture into the bottom of a paper-lined muffin pan.
3. Fill the muffin pan: Spoon the softened ice cream onto the crust and freeze until solid.
4. Make the whipped cream: prep the whipped cream and garnish as desired. You can either top with whipped cream and refreeze, or top with whipped cream just before serving.

Ice Cream Cupcakes FAQ:

Tips and Variations:

Here are a few ways to make these your own!

• Cookies and Cream: choose chocolate baking crumbs, Cookies and Cream ice cream, and add 1 tablespoon of cocoa powder to the whipped cream (omitting the blueberry jam).
• Mint Chip: choose chocolate baking crumbs, Mint Chip ice cream, and add 1 tablespoon cocoa powder and 1 teaspoon mint extract to the whipped cream (omitting the blueberry jam). Garnish with a fresh mint leaf.
• Neapolitan: choose chocolate baking crumbs, Neapolitan ice cream, and add 3 tablespoons strawberry jam to the whipped cream instead of blueberry. Garnish with chocolate shavings or chocolate sauce.
• Chocolate Lovers: choose chocolate baking crumbs, Dutch Chocolate Ice Cream, and add 1-2 tablespoons cocoa powder to the whipped cream. Garnish with chocolate shavings, chocolate sauce and mini chocolate chips.

More easy ice cream desserts you’ll love!

• Try this Brownie Sundae with warm chocolate fudge sauce
• Make this easy Ice Cream Sandwich Cake with your favorite ice cream sandwiches.
• This Frozen Pumpkin Dessert is perfect for summer or fall!
• These mini Baked Alaska Tarts are a fun individual dessert
• These Gluten-Free Ice Cream Sandwiches are made with the best fudgy chocolate brownie!
• This Strawberry Shortcake Ice Cream Cake is a showstopper for any occasion!

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)

Desserts

Oreo Ice Cream Cake

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Blueberry Cheesecake Ice Cream Cupcakes

These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 12 cupcakes

Calories 319cal

Author Ashley Fehr

Ingredients

Crust:

• 1 cup graham cracker crumbs (140 grams)
• ¼ cup melted butter

Cupcakes:

• 1 litre Markdale Creamery Blueberry Cheesecake Ice Cream (4 cups)
• ¼ cup cream cheese (room temperature) 2 oz or 63 grams
• 1½ cups heavy whipping cream (cold)
• 3 tablespoons powdered sugar
• 3 tablespoons blueberry jam

Blueberry Drizzle

• ¼ cup blueberry jam
• 2 tablespoons water
• fresh blueberries and mint leaves for garnish as desired

US Customary – Metric

Instructions

• *Remove ice cream from carton and let sit on the counter for 10-20 minutes to soften.

Crust

• Line a muffin pan with 12 paper liners.
• Stir together graham crumbs and melted butter. Press firmly into the bottom of prepared muffin pan.

Cupcakes

• Spoon softened ice cream over crust and smooth the top.
• Freeze 4-6 hours or until firm.
• Before serving, make the whipped cream. In a large bowl, beat the cream cheese until smooth.
• Add the cream and beat on medium-high speed until soft peaks form.
• Add the powdered sugar and blueberry jam and beat on medium speed until stiff peaks form.
• Spread over cupcakes before serving or place back in the freezer.

Blueberry Drizzle

• In a medium bowl, whisk together blueberry jam and water until smooth. If desired, you can place in the blender to smooth if there are lots of chunks.
• Drizzle over prepared cupcakes and garnish as desired.

Video

Notes

Prep ahead:

You can make these well in advance of whenever you want to serve them, since they can be stored in the freezer for at least 3 months.
You can either prep, top and freeze until ready to serve, or simply prepare the crust and fill with ice cream and place in the freezer to top before serving

Nutrition

Calories: 319cal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 141mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 815IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 0.4mg

The post Blueberry Cheesecake Ice Cream Cupcakes appeared first on The Recipe Rebel.

These Flourless Chocolate Lava Cakes are the ultimate chocolate dessert for chocolate lovers (even the gluten-free ones!).

It’s prepped in just 20 minutes and bakes up quickly thanks to individual ramekins. They also make for a really pretty presentation — perfect for Valentine’s Day or date night in!

I love serving these with Homemade Vanilla Ice Cream but this Coffee Ice Cream or this Mint Chocolate Chip Ice Cream would take it up a notch!

You can also serve with fresh strawberries and Homemade Whipped Cream.

One thing I love about these is that you can prep them ahead to bake later — simply store them in the fridge and add a few minutes to the bake time.

If you are a chocolate lover like me, try this Grandma’s Hot Fudge Sundae Cake, my Best Homemade Brownies or these Chocolate Crinkle Cookies next!

Ingredients Needed:

• Chocolate: choose good quality solid chocolate here! Dark or semisweet chocolate will work best.
• Butter: I use unsalted butter in this recipe. Salted butter will work but you may want to reduce the added salt.
• Sugar: Sugar provides a lot of the structure for our lava cakes — don’t reduce it!
• Eggs and egg yolks: eggs and egg yolks also provide a lot of the structure for our cakes. They make it rich but also add stability.
• Cocoa powder: Cocoa powder adds more rich chocolate flavor and also thickens our cake batter slightly.
• Salt: to balance out all the flavors
• Vanilla: is a must!

How to make Flourless Chocolate Lava Cakes:

Here are a few step by step photos to guide you — see the complete recipe down in the recipe card.

1. Melt butter and chocolate together. Do this over a double boiler to make sure it melts down smoothly.
2. Whisk in the sugar well
3. Add eggs, one at a time, and then add the remaining ingredients.
4. Fill ramekins and either bake or refrigerate until ready to bake.

Tips and Tricks for making Molten Lava Cakes:

Getting the center on these Molten Lava Cakes just right can be tricky! Here are my top tips to help you see success:

• Don’t mess with the recipe: the ingredients and amounts are chosen for a reason — if you mess with them, you risk not having a molten center or having a lava cake that falls apart and doesn’t come out of the pan.
• Grease well: it can be really tricky to get the lava cakes out if your ramekins aren’t greased well. Grease with butter or non-stick spray, then dust with cocoa powder for extra insurance.
• Don’t bake too long: you don’t want the cake set all the way through. Instead, look for a slightly jiggly center that is maybe a little bit glossy. The edges should appear set.
• Don’t wait too long: wait just a few minutes before turning the lava cakes out onto a plate and serve immediately. The longer you wait, the less molten your molten lava cakes will be.
• Don’t stress it! This recipe can be a bit finicky, but with practise you will do just fine. I promise if you do get a flop it will still be delicious.

Canadian Living: The Ultimate Cookbook Review

So far, I’ve made 3 recipes from The Ultimate Cookbook from Canadian Living, and they’ve all been spot on. These Flourless Chocolate Lava Cakes I’ve already made twice, and I also made the Sticky Toffee Cake and the Pineapple-Glazed Ham.

Here’s an overview of my thoughts on the book.

Things I love:

• It’s a comprehensive (read:huge) book. There is a recipe for pretty much anything you’d ever need, which I guess is why it’s called The Ultimate Cookbook.
• It includes nutritional information for all of the recipes.
• It speaks to my Canadian heart. Recipes for Butter Tarts, Nanaimo Bars, Tourtiere, Date Squares, “Canoe Paddle Doughnuts” (known to me as BeaverTails) stir up my fierce pride in the Canadian culture and its incredible culinary traditions. I can’t wait to dig into them more deeply!
• The recipes are “tested till perfect”. From my first few experiences with the recipes, I believe this to be true. Obviously I can’t speak for all of them.

Things I’d love to see:

• More photos. This is really, honestly, the only thing that stuck out to me. I understand that when you have a cookbook with 450+ recipes, to include a photo of all of them might be crazy. But I do really love to see a photo of what I’m making.

Overall?

I think this is a really solid, thorough resource to add to your kitchen library. I made my first 3 recipes in maybe the first week I had it, and I feel like it’s destined to be that book on the shelf that gets dog-eared, and stained, and passed on 30, 40, 50 years with my scribbles all over it, just as it should be.

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Flourless Chocolate Lava Cakes

A rich, decadent chocolate lava cake that’s made without flour so it’s naturally gluten free! The perfect dessert for the holidays or date night in.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 lava cakes

Calories 435cal

Author Ashley Fehr

Ingredients

• 170 grams bittersweet or semisweet chocolate chopped
• ¼ cup butter cubed
• 1 teaspoon good vanilla extract
• 1 cup granulated sugar
• 3 large eggs
• 3 egg yolks
• 2 tablespoons unsweetened cocoa powder (sifted)
• pinch of salt
• fresh strawberries and whipped cream for serving if desired optional

US Customary – Metric

Instructions

• In a heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Remove chocolate mixture from heat and stir in vanilla.
• Whisk sugar into chocolate mixture. Add eggs and egg yolks, one at a time, stirring each time until combined. Stir in cocoa powder and salt.
• Grease 6 greased 6-oz (175mL) well — I like to grease with butter or non-stick spray and then dust with cocoa powder to ensure they come out easily.
• Pour batter into ramekins; place on rimmed baking sheet. (Make ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
• Bake in 425 F (220 C) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes. Let cool for 3 minutes. Run knife around edges of cakes; turn out onto plates. Garnish with strawberries and whipped cream (if using).

Notes

*I don’t usually have vanilla beans, so I used a teaspoon of vanilla extract. I also tried halving the recipe once, and it works wonderfully and the measurements are easy to figure out! Perfect for a smaller crowd.

Nutrition

Calories: 435cal | Carbohydrates: 51g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 201mg | Sodium: 106mg | Potassium: 271mg | Fiber: 3g | Sugar: 45g | Vitamin A: 500IU | Vitamin C: 16.7mg | Calcium: 51mg | Iron: 2.8mg

Recipe photos taken by Ashleigh Scott Creative.

The post Flourless Chocolate Lava Cakes appeared first on The Recipe Rebel.

This Chocolate Trifle is an easy dessert recipe that’s totally decadent! It’s made with layers of homemade cake, chocolate pudding, and whipped cream.

Are you a chocolate lover? Try my French Silk Pie recipe, my Mint Chocolate Lasagna or my No Churn Chocolate Ice Cream next!

This Chocolate Trifle is one seriously decadent dessert! It looks like you’ve spent a pile of time on it, but it’s one of the best easy desserts for a holiday party or family gathering.

We love all things chocolate, so this layered chocolate dessert is right up there with these Best Homemade Brownies, this Oatmeal Chocolate Chip Cookies, and this Chocolate Sheet Cake.

It’s made with homemade chocolate cake cubes layered with chocolate pudding, whipped cream, and whatever chocolate candy bars or drizzles your heart desires.

Keep it classic or let your imagination run wild!

Ingredients Needed:

Cake ingredients

You can use cake mix or prepared cake in a pinch, but this cake recipe is divine!

• Granulated Sugar: it makes our cake, cake!
• Oil: use a neutral flavored oil like canola oil to add moisture to the cake.
• Milk: whatever you have on hand will work, dairy or non-dairy.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds flavor depth and sweetness.
• All-Purpose Flour: fluffed and leveled so you don’t end up with too much flour.
• Cocoa Powder: use high-quality, unsweetened cocoa powder for the richest chocolate flavor.
• Salt: cuts the sweetness and enhances flavor.
• Baking Soda and Baking Powder: we’re using both leavening agents to keep the cake texture so light and fluffy.
• Hot Coffee: or hot water. I recommend the coffee because it enhances the chocolate flavor of the cake, but water will work just fine.

Trifle ingredients:

• Chocolate Pudding: we’re making the pudding layer with instant chocolate pudding mix and milk.
• Whipped Cream: we’re throwing together a homemade whip made up of heavy whipping cream, powdered icing sugar, and vanilla extract. Feel free to use Cool Whip if preferred.
• Optional Toppings: get creative! I love crushed Oreos, crushed heath or skor bars, maltesers or whoppers, and chocolate sauce or chocolate shavings.

How to Make a Chocolate Trifle

This decadent dessert is so easy to prep! Full instructions can be found in the recipe card below.

1. Prepare your cake according to the directions in the recipe card, or use a cake mix if you’re short on time.
2. Cake layer: cut cake into cubes and place a layer in a trifle dish or glass bowl.
3. Pudding layer: mix the pudding and pour half over the cake.
4. Whipped cream: top with whipped cream and repeat the layers once more.

Chocolate Trifle FAQs

Tips and Notes

• Grease and flour the pan. Lightly grease the pan, then coat it in flour, tapping out any extra. This makes it much easier to remove the cake.
• Don’t over-measure the flour. I recommend fluffing the flour up, then leveling it off gently with your finger. This helps prevent it from getting too packed in. Too much flour makes for dry cake.
• The batter will be thin. Don’t panic. That’s how it’s supposed to look!
• Check for doneness. Use a toothpick to check that the cake is done. Just insert it into the center. If it comes out clean, the cake is good to go.
• Cool the cake completely. If you try to cut it into cubes while it’s still hot, you’ll just end up with mush.

More Trifle Recipes You’ll Love

Desserts

No-Bake Brownie Trifle 3 Ways

Desserts

Banana Split Trifles

Desserts

Chocolate Blackberry Cheesecake Trifles

Desserts

Lemon Berry Cheesecake Trifles

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Chocolate Trifle

This Chocolate Trifle is a simple yet decadent dessert. It's made with layers of homemade cake, chocolate pudding, and whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 485cal

Author Ashley Fehr

Ingredients

Chocolate Cake

• 2 cups granulated sugar
• ½ cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 ¾ cup all purpose flour (fluffed and levelled) (230 grams)
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Chocolate Pudding

• 2 boxes instant chocolate pudding mix (4 serving size)
• 3 ½ cups milk

Whipped cream

• Whipped Cream
• 2 cups heavy whipping cream
• ¼ cup powdered icing sugar
• 1 teaspoon vanilla extract

Optional toppings

• crushed oreos
• crushed heath or skor bars
• maltesers or whoppers
• chocolate sauce or chocolate shavings

US Customary – Metric

Instructions

• Lightly grease and flour one 9×13" pan, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Pour into prepared pan and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely before proceeding with the recipe (I prefer to do this the day before).
• Once cool, cut into 1" cubes.

Chocolate pudding

• In a medium bowl, whisk together pudding mix and milk until completely smooth.

Whipped cream

• In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.

Assembly

• Place half of the cake cubes in the bottom of a trifle bowl or large glass bowl. Top with half of the pudding and half of the whipped cream. Add desired optional toppings.
• Repeat, using remaining ingredients in the same order. Top and garnish as desired.
• Refrigerate until ready to serve. This trifle is best served the day it is made because of the fresh whipped cream. If you use cool whip, it will last a little longer.

Video

Nutrition

Calories: 485cal | Carbohydrates: 59g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 437mg | Potassium: 326mg | Fiber: 2g | Sugar: 42g | Vitamin A: 796IU | Vitamin C: 0.2mg | Calcium: 167mg | Iron: 2mg

The post Chocolate Trifle appeared first on The Recipe Rebel.

This Gingerbread Cake is moist, fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Just 10 minutes to prep and the perfect Christmas dessert!

Holiday season rolls around and I know we’re all craving those classic flavors: pumpkin spice, peppermint, cranberry, and of course gingerbread!

I’ve already got Slow Cooker Gingerbread Pudding Cake and White Chocolate Gingerbread Poke Cake, so I decided it was time to make a classic Gingerbread Cake. No frills, just flavor!

I know it might not look like much, but this Gingerbread recipe is so incredibly delicious. It is mildly spiced but has big flavor (perfect if you have those who might be gingerbread skeptics).

I love it plain with sweetened whipped cream but it’s also delicious with caramel sauce or cream cheese frosting.

It is so fluffy and moist and perfect for the holidays!

Love Christmas baking? Check out these Christmas Desserts and these Easy Christmas Treats (no bake!).

Ingredients Needed:

• Butter: melted butter gives the Gingerbread Cake a super moist texture but makes it easy to mix (no electric mixer required!).
• Sugar: for sweetness, of course. It’s cake!
• Eggs: gives the cake structure so it can hold shape.
• Molasses: molasses is one of the signature flavors of gingerbread. It is rich and sweet!
• Hot Water: added with the molasses to keep the cake moist.
• All-Purpose Flour: spooned and leveled so you don’t end up with dry cake. You can likely sub for whole wheat flour, but I haven’t tried with this specific recipe so I can’t say for sure.
• Baking Soda: to maintain a light and fluffy texture.
• Spices: or cake is spiced with a mix of ground ginger, cinnamon, nutmeg, and salt.

How to Make Gingerbread Cake

Here’s a quick summary on making this gingerbread spiced cake. Full instructions can be found in the recipe card below!

1. Combine the wet ingredients: In a bowl, beat together butter and sugar until light and fluffy. Add eggs and beat again, then slowly add molasses and hot water until incorporated.
2. Add the dry ingredients: Add the flour, baking soda, and spices to the wet batter, then beat on low until smooth.
3. Spread into prepared baking dish — you can also use a 12 cup muffin pan to make cupcakes.
4. Bake: Spread the batter into a greased baking dish, then bake until a toothpick comes out clean.

Gingerbread Cake FAQs

Tips and Notes

• Like it spicier? This cake recipe is light in flavor, so it isn’t overly spicy. If you prefer a stronger flavor, increase the spices each by ½ teaspoon.
• Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
• Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
• Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.
• Top it off. This cake is great as-is, but feel free to top it with Vanilla Buttercream Frosting, Whipped Cream, Maple Glaze, or a dusting of powdered sugar.

More Cake Recipes You’ll Love

Desserts

Slow Cooker Caramel Apple Pudding Cake

Desserts

Apple Spice Cake

Desserts

Easy Carrot Cake

Desserts

Pumpkin Cheesecake

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Gingerbread Recipe

This Gingerbread Cake is moist, fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Just 10 minutes to prep!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 12 servings

Calories 339cal

Author Ashley Fehr

Ingredients

• 1 cup butter melted
• 1 cup sugar
• 3 eggs
• ⅓ cup molasses
• ¾ cup hot water
• 2 ½ cups all purpose flour
• 1 ½ teaspoons ground ginger
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon nutmeg
• ½ teaspoon salt

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 9×13 pan with non-stick spray.
• In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
• Add eggs and beat until smooth.
• Gradually add molasses and hot water (a little at a time), beating on low speed.
• Add the flour, ginger, cinnamon, baking soda, nutmeg, and salt and beat on low until smooth and combined.
• Spread into prepared pan and bake for 28-30 minutes, until a toothpick comes out clean. Set aside to cool.

Notes

*This Gingerbread cake recipe is light in flavor and not overly spicy. If you prefer a stronger flavor, you can increase the spices each by ½ teaspoon. We love it the way it is — not too overpowering and perfect for those people who are on the fence about strongly spiced gingerbread treats.

Tips and Notes:

• Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
• Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
• Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.

 

Storing:

Baked Gingerbread Cake will last in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. To serve again, simply thaw in the fridge or on the counter if frozen.

Nutrition

Calories: 339cal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 330mg | Potassium: 189mg | Fiber: 1g | Sugar: 24g | Vitamin A: 533IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 2mg

The post Gingerbread Cake appeared first on The Recipe Rebel.

This Orange Cranberry Bread is sweet, moist, and perfectly dense. It’s infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.

If I’ve learned anything from my Cranberry Orange Trifle and my Slow Cooker Cranberry Apple Cider, it’s that I love cranberry and orange together. Especially in sweets!

I mean, what could be better than the tart flavor of cranberry and the tangy flavor of orange made better with some sugary sweetness?

This Orange Cranberry Bread is a new cranberry orange favorite! It’s moist and sweet, has just the right amount of cranberry and orange flavor, and is topped off with a super simple orange glaze.

It’s so good and takes just 15 minutes to prep! Perfect for Christmas breakfast or Thanksgiving brunch.

Ingredients Needed:

• Butter: melted butter gives the bread a moist, perfectly dense texture.
• Plain Greek Yogurt: yogurt is the key to an ultra moist sweet bread.
• Sugar: use 1 cup if you like it less sweet or 1 ¼ cups if you prefer it on the sweeter side.
• Eggs: binds everything together so the Cranberry Orange Bread can hold its shape.
• Vanilla: adds flavor depth and warmth.
• Orange Juice: use freshly squeezed orange juice for the best flavor.
• All-Purpose Flour: fluffed and leveled.
• Baking Powder: keeps the bread lighter and fluffier.
• Salt: cuts the sweetness and enhances the flavors in the bread.
• Orange Zest: add more or less to taste. The zest of 1 or 2 oranges will do the trick!
• Cranberries: fresh or frozen will work.
• Glaze: we’re topping our bread off with a two-ingredient orange glaze made with powdered sugar and orange juice.

How to Make Cranberry Orange Bread

This Orange Cranberry Bread recipe takes a quick 15 minutes to prep before you pop it in the oven. So simple and so perfect!

1. Make the batter: combine wet ingredients, then add the dry. Mix only until combined!
2. Stir in cranberries: halving the large ones ensures that you get an even distribution of berries!
3. Spread into a pan and bake: I like to dot with extra berries for a festive look!
4. Bake: Transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean or with a few moist crumbs. Remove from the oven to cool, then add the glaze.

Orange Cranberry Bread FAQs

Tips and Notes

• Grease the pan. This makes it so much easier to get the bread out when it’s done baking.
• Use 8×4 or 9×5. Either size of loaf pan will work, but it will bake more quickly in a 9×5 pan so it’s important to keep an eye on it in the oven.
• Use a glass or light colored non-stick pan. Darker colored pans can cause the outside of the bread to burn.
• Don’t over-mix. Overworked gluten can become tough and dry. Mix the batter only until just combined.
• Check for doneness. The cranberries you use, the oven you have, the pan you use, and even the elevation can affect the baking time. So, it’s important to focus on doneness rather than time. To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s good to go.
• Halve the cranberries. Slicing your cranberries in half will prevent that big pop of sour cranberry flavor when you bite into one. I like that flavor to be more evenly distributed with smaller pieces.

Variations

• Use another fruit. This recipe works great with any other citrus or any other berries.
• Add nuts. Cranberry walnut is a classic! Feel free to add a handful of chopped walnuts (or another type of nut) to the batter OR sprinkle them over the top of the loaf.
• Frost it. Swap the glaze out for cream cheese frosting to make it even more dessert-y.

More Sweet Bread Recipes You’ll Love

Breads

Banana Nut Bread

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Cinnamon Apple Bread

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Blueberry Banana Bread

Breads

Coconut Bread with Cream Cheese Glaze + VIDEO

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Orange Cranberry Bread

This Cranberry Orange Bread is sweet, moist, and perfectly dense. It's infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Calories 239cal

Author Ashley Fehr

Ingredients

• ½ cup melted butter
• ½ cup plain Greek yogurt (100 grams)
• 1 cup sugar (200 grams) Use up to 1 ¼ cups for a sweeter bread
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup freshly squeezed orange juice (1 navel orange)
• 1 ½ cups all purpose flour (195-200 grams fluffed and levelled)
• 2 teaspoons baking powder
• ½ teaspoon salt
• zest of 1 orange (or 2, if you like things tangy!)
• 1 cup fresh or frozen cranberries (*I like to halve the large ones so they incorporate more evenly)

Glaze

• ½ cup powdered icing sugar
• 1-2 tablespoons orange juice

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ — it will bake a little more quickly) loaf pan (I recommend glass or light colored non-stick pan).
• In a large bowl whisk together butter, yogurt and sugar. Add eggs, vanilla and juice and whisk until smooth.
• Add flour, baking powder, salt and orange zest and stir just until combined. Fold in cranberries.
• Spread into prepared loaf pan and dot with a few extra cranberries if desired.
• Bake at 350 degrees F for 60-70 minutes, (covering loosely with foil after 40 minutes or when top is golden to prevent further browning), until a toothpick in the bread comes out clean or with moist crumbs.

Glaze

• Gradually stir orange juice into powdered icing sugar until desired consistency is reached — you may not need all of the juice! For clean lines, you want a thicker glaze.
• Drizzle over loaf before serving.Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Video

Notes

Tips and variations:

*This recipe works great with any other citrus and any berries!

*Frozen berries can slow down the baking time slightly — watching for doneness is more important than the actual bake time as that can depend on oven, type and size of pan, elevation, etc. 

*Halving large cranberries will prevent that big pop of sour cranberry flavor when you bite into one — this is easily done when fresh or frozen. 

*Tint the glaze pink by using cranberry juice instead of orange!

Nutrition

Calories: 239cal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 307IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

The post Orange Cranberry Bread appeared first on The Recipe Rebel.

This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!

This Slow Cooker Gingerbread Pudding Cake was only my second crockpot dessert recipe. And after making it, I learned two things.

1. Slow Cooker Gingerbread Pudding Cake is insanely delicious.
2. I need to make desserts in the crockpot more often.

Now, I love a good Apple Spice Cake, Molasses Cookie or Gingersnap Cookie in the winter, but I firmly believe everything is better in pudding cake form…so I had to give this one a go.

I’d love to take all the credit for this wonder, but I’ve actually adapted it from a Taste of Home Slow Cooker cookbook. I just made it a little bit healthier by reducing the butter and using whole wheat flour!

This crockpot cake is so moist, perfectly spiced, and the perfect way to celebrate the holiday season. Serve it warm with a scoop of ice cream or topped off with whipped cream!

Try this Gingerbread Cake or these White Chocolate Gingersnap Oreos next!

Ingredients Needed:

• Butter: softened first so it can be easily incorporated with the other wet ingredients.
• Granulated Sugar: our sweetener!
• Egg: binds the ingredients together so the cake has some structure.
• Vanilla: adds flavor depth.
• Molasses: gives the cake that classic gingerbread flavor.
• Water: keeps the cake nice and moist as it bakes in the slow cooker.
• Flour: I usually use whole wheat flour, but you can totally use all-purpose flour as well.
• Baking Soda: keeps the texture lighter and fluffier.
• Spices: cinnamon and ginger, salt, and ground nutmeg
• Topping: we’re making a simple topping with brown sugar, hot water, and melted butter.

How to Make Slow Cooker Gingerbread Pudding Cake

Once the cake batter and topping are made, this cake is so hands-off. Just combine, get the crockpot cooking, and you can walk away til it’s done!

Full instructions are included in the recipe card below.

1. Combine the wet ingredients: Use an electric mixer to beat butter and sugar together. Add egg and beat, then mix in vanilla, molasses, and water.
2. Add the dry ingredients: Add all the dry ingredients to the bowl, mix it all up, then transfer the mixture to a greased crockpot.
3. Top and cook: Sprinkle the batter with brown sugar, then mix together butter and hot water. Pour that on top. Cover and cook on high for 2.5-3 hours.

Slow Cooker Pudding Cake FAQs

Tips and Notes

• Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.

• Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works!
• Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream!
• Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.

More Slow Cooker Desserts You’ll Love

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Slow Cooker Caramel Apple Pudding Cake

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Easy Crockpot Blackberry Cobbler Recipe + VIDEO

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Slow Cooker Cranberry Apple Cobbler

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Slow Cooker Peach Cobbler Recipe

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Slow Cooker Gingerbread Pudding Cake

This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6 servings

Calories 393cal

Author Ashley Fehr

Ingredients

• 1/4 cup butter softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup molasses
• 1 cup water
• 1 1/4 cups whole wheat flour or sub all purpose
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Topping

• 6 tablespoons brown sugar
• 3/4 cup hot water
• 1/4 cup butter melted

US Customary – Metric

Instructions

• With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that’s okay.
• Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
• Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
• Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.

Video

Notes

Notes:

• Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.

• Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works!
• Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream!
• Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.

Storing:

Leftover Gingerbread Pudding Cake will last in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual portions in the microwave!

Nutrition

Calories: 393cal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 397mg | Potassium: 527mg | Fiber: 2g | Sugar: 41g | Vitamin A: 510IU | Calcium: 85mg | Iron: 2.5mg

The post Slow Cooker Gingerbread Pudding Cake appeared first on The Recipe Rebel.