Category: Cakes

Pumpkin Cream Cheese Roll

Make a delicious Pumpkin Cream Cheese Roll for the holidays (or any time)! This classic dessert has sweet cream cheese filling rolled inside!
Make a delicious Pumpkin Cream Cheese Roll for the holidays (or any time)! This classic dessert has sweet cream cheese filling rolled inside!

I don’t know about you, but I LOVE the classic Fall flavors of pumpkin, cinnamon, nutmeg and cloves! This dessert takes those flavors and imports them into a thin cake that is spread with sweet cream cheese filling and rolled into a long “log” of sorts. After chilling, the pumpkin roll is sliced, revealing the spiral shaped cream cheese filling.

This pumpkin cream cheese roll not only LOOKS good, it tastes WONDERFUL! NOTE: Don’t be scared off by the amount of photos or the long recipe card instructions! I only want to give you explicit instructions so you, too, can be confident in making this recipe! Today I want to share all this so you see how simple it actually is to make this lip-smackin’ dessert!

My youngest sister Joni recently visited us in Oregon from her home in Georgia. I asked her before she got here to email me the recipe she’s used for years to make pumpkin rolls, and told her we’d make it together (and photograph the steps), so I could share it here on my blog. We had fun making this pumpkin roll, and shared it with our extended family at a dessert night. So… here’s how to make a delicious pumpkin cream cheese roll for holidays, Fall, or any time of year!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First

Preheat your oven to 350°F. while you prepare the pumpkin roll. Grease and flour a 10″ by 15″ cookie sheet or jelly roll pan GENEROUSLY. I can’t say this enough. You need to generously grease then generously flour the bottom and sides of the pan, so the cake will release easier when you flip it out of the pan later. This is the method I used in the photos below.

Another option for preparing the baking sheet is to lightly grease the pan, then place a large sheet of parchment paper in the pan (to fit). Use softened butter to then generously “grease” the parchment paper (all of it) before adding the pumpkin batter to the pan.

Make The Pumpkin Batter

Beat eggs and granulated sugar using an electric mixer on High speed in a large bowl (or stand mixer bowl). Continue beating these two ingredients for about 1-2 minutes until well-combined and the sugar has dissolved.

Mix in pumpkin puree and lemon juice on Low speed only until they have been incorporated into the egg mixture. In a separate medium bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon and cloves. STIR the dry ingredients into the pumpkin batter until combined.

Eggs and sugar are beaten with an electric mixer until sugar dissolves.Pumpkin puree and lemon juice are mixed into the egg mixture for the pumpkin roll batter.Flour, cinnamon, nutmeg, cloves and other ingredients are added to the pumpkin batter.

Time To Bake!

Pour the pumpkin batter into the prepared baking pan, and spread it out, evenly filling the pan. Place the pan into a preheated 350° oven. Bake for 12-15 minutes, or until a toothpick inserted into the top/middle comes out clean. Another way to test for doneness is by lightly touching the surface of the cake with a finger. If the “cake” springs back, it should be done.

Pumpkin roll batter is spread in a large greased/floured cookie sheet.

Prepare Damp Towel For Cake While It’s Baking

A few minutes before the cake is done baking, wet a large kitchen dish towel with water and then wring the excess water out. Lay the very damp towel on the kitchen counter and GENEROUSLY sift powdered sugar over the surface. You want enough powdered sugar to be the same size/shape as the baking pan. The cake will be turned out onto the towel, and the powdered sugar will help the cake to not stick.

Sifted powdered sugar is used to cover a damp kitchen towel where the baked cake will go.

Remove Cake From Pan Immediately After Baking

As soon as the cake is finished baking, check for doneness, and remove the pan from the oven. Use an offset spatula (or regular long one) to loosen all the edges (sides and under) the cake. You may find you need to really get the spatula under that pumpkin roll to loosen it from the pan. Carefully slide the spatula around under the cake, trying not to cut up the cake with the spatula as much as possible. NOTE: If using the alternative parchment paper method, simply go around the edges of the cake to loosen from the sides.

Using oven mitts, hold the pan on both of the short sides of the pan, and immediately invert (flip over) the pan of “loosened” cake onto the powdered sugar on the damp towel. It may not look perfect, but remember that this “top surface” will be covered with the cream cheese filling later! NOTE: Remove the parchment paper carefully (if you used that method). NOW it’s time to roll the cake up while it is still hot.

The pumpkin cake is removed from the oven after baking, and edges are loosened from pan.Pumpkin cake is inverted onto the powdered sugar lined damp dish towel while still hot.

Rolling Up The Cake With The Towel Inside

Beginning with the LONG side of the pumpkin roll, fold the still damp towel over the bottom edge of the cake (about 2″ or so). Carefully and tightly roll the towel INTO the cake as you go. Roll until it is completely rolled up and the “seam” side is on the bottom.

Once rolled (with the towel inside), let the pumpkin roll sit and rest/cool on the counter for 30 minutes, before proceeding to the next step.

The damp dish towel is rolled up into the pumpkin cake to form a long roll.Finishing rolling up the damp dish towel and pumpkin cake into a log shape, before it rests.

Fill the Pumpkin Roll And Roll Again

Okay… once the cake is rolled in the towel and “resting”, it’s time to make the simple cream cheese filling! Place cream cheese, butter, a cup of powdered sugar and vanilla extract in a medium bowl. Use an electric mixer to beat these ingredients until smooth, fully combined and lump-free.

After the pumpkin roll has cooled (rolled in the towel) for 30 minutes, carefully unroll the cake. Evenly spread the cream cheese filling over the surface of the cake, all the way to the edges.

Now you need to re-roll the cake, but this time only use the towel to help guide the rolling. You will now roll the cream cheese covered cake up tightly, starting again on the long side, but rolling the cake by itself (no towel IN the cake). The towel is simply used to help roll the cake as one long unit (see 3rd photo of my sister rolling it below). Your pumpkin roll should now be fully rolled up only as cake and filling.

Cream cheese, butter, powdered sugar and vanilla are combined for pumpkin roll filling.The cream cheese filling is spread on the unrolled pumpkin cake after it has rested.Now the pumpkin cream cheese roll is re-rolled without the dish towel rolled up inside.

Wrap And Chill for Best Results

Carefully transfer the finished pumpkin roll to a large sheet of parchment paper and carefully seal the cake. Place the parchment paper-wrapped roll onto a large sheet of aluminum foil, and wrap and seal the package. At this point, you can either freeze the pumpkin roll to be thawed later OR refrigerate it to serve it chilled that same day.

This pumpkin cream cheese roll freezes well, and only needs to thaw for 15-25 minutes before slicing and serving it.  This makes it very convenient to make this dessert ahead of time if that works best for you! When you want to enjoy the pumpkin roll, just pull it out of the freezer, unwrap, and let it thaw slightly! The pumpkin roll tastes best when served slightly chilled.

The pumpkin cream cheese roll will now be well-wrapped and refrigerated or frozen before serving.

Serve The Pumpkin Cream Cheese Roll

Transfer the pumpkin cream cheese roll to a large serving platter, and give it a good dusting of sifted powdered sugar right before slicing. The cake may absorb some of the powdered sugar, so if you see that, simply sift a bit more on top for a light dusting! It’s so pretty to decorate the platter with some Autumn colors or garnishes of your choice to add to the Fall theme!

Cut the pumpkin roll with a sharp knife into 10 slices, then serve, sliced side up! Once sliced, you will be able to see the spiraled cream cheese filling inside the pumpkin roll. The combination of the pumpkin flavored cake (seasoned with cinnamon, nutmeg and cloves) screams “Fall”, and the cream cheese filling sends it over the top! It’s so yummy, and we think it’s a perfect Fall or Thanksgiving dessert! Be sure to store any leftovers (wrapped well) in the refrigerator.

The pumpkin cream cheese roll is sprinkled with powdered sugar before slicing to serve.A slice of the pumpkin cream cheese roll reveals the spiraled cream cheese filling inside.

I hope you have the opportunity to make this fabulous pumpkin cream cheese roll for those you love, and trust you enjoy it’s great flavor! Thanks for taking time out of your busy day to stop by! I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking for More PUMPKIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring pumpkin to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: my sister Joni (she does not remember where she got the recipe from, many years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Pumpkin Cream Cheese Roll
Prep Time
10 mins
Cook Time
14 mins
Resting Time (cooling)
30 mins
Total Time
54 mins
 

Make a delicious Pumpkin Cream Cheese Roll for the holidays (or any time)! This classic dessert has sweet cream cheese filling rolled inside!

Category: Dessert, Holidays
Cuisine: American
Keyword: pumpkin cream cheese roll
Servings: 10 slices
Calories Per Serving: 272 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pumpkin Roll:
  • 3 large eggs
  • 1 cup granulated sugar
  • cup pumpkin puree NOT pie filling!
  • 1 teaspoon lemon juice
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • **damp dish towel and powdered sugar for dusting
For Filling:
  • 8 ounces cream cheese softened
  • 4 Tablespoons butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting
Instructions
  1. Preheat oven to 350°F. Option #1: Generously grease/flour a 10" x 15" cookie sheet or jelly roll pan. Option#2: Lightly grease pan; place parchment paper in pan (to fit). Use butter to generously "grease" parchment paper (all of it).

  2. Beat eggs and sugar in large bowl with electric mixer on High. Continue beating for 1-2 minutes until well-combined/sugar dissolves. Add pumpkin and lemon juice. Beat on Low only until incorporated into egg mixture. In a separate bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon and cloves. STIR this into pumpkin mixture until combined.

  3. Pour batter into prepared pan; spread it evenly in pan. Place in oven. Bake at 350°F for 12-15 minutes, or until a toothpick inserted into the top/middle comes out clean, OR lightly touching the cake surface with a finger. If cake springs back, it should be done.

  4. 3-4 minutes before cake is done, soak a kitchen dish towel with water; wring excess water out. Lay damp towel on counter; GENEROUSLY sift powdered sugar over towel in same size/shape as the baking pan. Cake will be turned out onto the towel; powdered sugar will help it to not stick.

  5. When cake is done, remove from oven and immediately use an offset or regular metal spatula to loosen all edges (sides and under) the cake. Carefully slide spatula around under cake, to loosen it as much as possible. NOTE: If using alternative parchment paper method, simply run spatula around edges of cake to loosen. Using oven mitts, hold pan on both short sides; immediately invert (flip over) pan of "loosened" cake onto powdered sugar on towel. It may not look perfect, but this will be covered with cream cheese filling later! NOTE: Peel parchment paper carefully off cake (if you used that method).

  6. Roll the cake while it's still hot. Beginning with the LONG side, fold damp towel over bottom edge of the cake (about 2"). Carefully and tightly roll towel INTO the cake, forming a log-shaped roll. Continue until fully rolled and "seam" side is on the bottom. Once rolled (with towel inside), let it cool for 30 minutes.

  7. While cake cools, place cream cheese, butter, a powdered sugar and vanilla in a medium bowl. Beat with electric mixer until combined/lump-free. After pumpkin roll has cooled for 30 minutes, carefully unroll cake. Evenly spread cream cheese filling over the top of the cake, all the way to the edges.

  8. Re-roll the cake, but this time only use the towel to help guide the rolling. Starting rolling again on the long side, but roll cake into itself (no towel IN the cake). Use the towel to help roll cake as one long unit, with seam on bottom.

  9. Carefully transfer pumpkin roll to parchment paper and wrap it, then cover with aluminum foil and seal. You can freeze the pumpkin roll at this point OR refrigerate it to serve later the same day. Note; If freezing, frozen roll needs to be thawed for 15-20 minutes before slicing.

  10. To serve: Place unwrapped chilled pumpkin roll on serving platter. Sift powdered sugar on top just before slicing. Cut pumpkin roll into 10 slices, then serve, with the sliced side up! Wrap any leftovers well, and store in refrigerator. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include additional powdered sugar used to sprinkle on the damp dish towel or dust the finished cake, as the amounts may vary per cook.

Nutrition Facts
Pumpkin Cream Cheese Roll
Amount Per Serving (1 slice (1/10 of total))
Calories 272 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg27%
Sodium 257mg11%
Potassium 154mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 1872IU37%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Pumpkin Cream Cheese Roll for the holidays (or any time)! This classic dessert has sweet cream cheese filling rolled inside!

 

 

Air Fryer Chocolate Lava Cake

Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!
Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

Now that summer is officially upon us, I decided to share a recipe for a delicious dessert that can be easily made in an air fryer! Because this simple, decadent recipe only takes 5 minutes to prepare, and takes only 10 minutes in an air fryer, it won’t heat up your kitchen too much!

If you’ve neve tried a chocolate molten lava cake before, you’re in for a TREAT! Once an air fryer chocolate lava cake has cooked, it is allowed to cool for just a few minutes. Then once you take the first forkful out of it, the fudgy, chocolate center oozes out of the cake… just like a lava flow! It is wonderfully delicious, and today I want to show you how simple they are to make.

You will need an air fryer for this recipe! I received mine several years ago as a birthday gift from family, and it is a hot-air driven appliance. Food cooks with super hot air (like a convection oven) in shorter amounts of time. I found the original recipe in a recipe booklet that came with my Cosori air fryer, and love it. Here’s how to make air fryer chocolate lava cake:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter For The Chocolate Lava Cakes

TIP: To save time, preheat your air fryer to 320°F. while making the cake batter. The batter takes 5 minutes or less to make, and you want the air fryer preheated and ready to use, once the batter is made.

To make the cake batter, place semi-sweet (or dark) chocolate chips and butter in a microwave safe bowl. Microwave on High power for 30 seconds. Remove from microwave and stir the ingredients until completely smooth. If necessary, put the bowl back in the microwave an additional 15-30 seconds if chocolate did not completely melt on the first try. Stir again. Once done, the chocolate and butter mixture should be smooth.

Butter and chocolate chips are melted in a microwave safe bowl.Bowl with melted butter and melted chocolate chips, stirred until smooth.

Whisk powdered sugar, one egg, and one egg YOLK into the chocolate batter until fully combined. Once combined, fold flour into this mixture until incorporated. The batter will be fairly thick when done. TA DA! This is the batter for the lava cakes, and you can see how simple it is to make, right?

An egg, an egg yolk, and powdered sugar are whisked in bowl until combined.Flour is folded into the thick batter for the air fryer chocolate lava cake.

Ready For The Air Fryer

Generously grease, spray or butter the bottom and sides of two 4″ ramekins, and then dust them with flour. Don’t skip this step! You do NOT want the lava cakes to stick to the ramekin once they’re ready to be plated!

Evenly divide the batter between the two ramekins, then place them into the preheated air fryer basket. Cook at 320°F. for 10 minutes. When done, transfer the ramekins from the basket onto a wire rack, and allow them to cool slightly for 4-5 minutes.

Ramekins are buttered or greased, then coated with flour before adding lava cake batter.Air Fryer Chocolate Lava Cake is cooked in an air fryer basket for 10 minutes.

Cool, Then Remove Cake From Ramekin

Once the air fryer chocolate lava cake has cooled (4-5 minutes), run a butter knife carefully around the inside edge of each ramekin. Carefully invert the ramekins (turn upside down), one at a time onto serving plates. If greased well, the cake should turn out EASILY onto the plate, upside down. Now you’re ready to decorate and serve this amazing dessert!

After cooling for 5 minutes, the air fryer chocolate lava cake is inverted onto a plate.

Serving The Air Fryer Chocolate Lava Cake

Generously sift additional powdered sugar over the top of each air fryer chocolate lava cake. If desired, place a scoop of vanilla ice cream and some berries onto each plate, and serve while still hot. When you cut into the lava cake, the fudgy chocolate filling should slowly ooze out from the center of the cake. It’s SO YUMMY!

Dusted with powdered sugar, air fryer chocolate lava cake is served with ice cream and raspberries.

Hot melted chocolate oozes out of the air fryer chocolate lava cake once cut.

I hope you have the chance to try this delicious dessert! I’m confident you and those you love will love it as much as we do… it’s decadent tasting. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More AIR FRYER RECIPES?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful air fryer recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: Cosori Air Fryer Instruction Manual/Recipe Booklet, page 36.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Air Fryer Chocolate Lava Cake
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

Category: Desssert
Cuisine: American
Keyword: air fryer chocolate lava cake
Servings: 2 cakes
Calories Per Serving: 598 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup butter (½ stick), cut in chunks
  • cup semi-sweet chocolate chips (can substitute dark)
  • ½ cup powdered sugar + more for dusting finished cake
  • 1 large egg
  • 1 large egg yolk
  • 3 Tablespoons all purpose flour
Instructions
  1. Preheat air fryer at 320°F. for 5 minutes, while making cake batter. Generously grease, spray or butter bottom/sides of two 4" ramekins; then dust with flour.

Make Cake Batter
  1. Place chocolate chips and butter in microwave safe bowl. Microwave on HIGH for 30 seconds. Remove from microwave; stir until smooth. **If necessary, put bowl back in microwave additional 15-30 seconds to finish melting chocolate. Stir again until mixture is smooth.

  2. Whisk powdered sugar, egg, and one egg YOLK into chocolate batter until fully combined. Fold flour in, until incorporated. Batter will be fairly thick. Evenly divide batter between two ramekins, then put them into air fryer basket.

Cook In Air Fryer
  1. Cook at 320°F. for 10 minutes. When done, transfer ramekins from basket onto a wire rack; let rest 4-5 minutes.

To Serve
  1. Once cake rests 4-5 minutes, run a butter knife carefully around inside edge of each ramekin. Carefully invert ramekins (turn upside down), one at a time, onto serving plates. If greased well, cake should turn out EASILY onto plate, upside down. Generously sift more powdered sugar on top of each cake. If desired, serve with vanilla ice cream and berries. Serve immediately.

Recipe Notes

Caloric calculation is for cake only. 

Nutrition Facts
Air Fryer Chocolate Lava Cake
Amount Per Serving (1 cake)
Calories 598 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 248mg83%
Sodium 226mg10%
Potassium 233mg7%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 41g46%
Protein 8g16%
Vitamin A 982IU20%
Calcium 52mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

Coconut Pecan Frosting

Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.
Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

If you’re searching for a delicious cake, cupcake or brownie frosting that is super easy to make, may I suggest this coconut pecan frosting? It is incredibly simple to prepare (just cook and stir!), and it will impress you with it’s wonderful taste. Why buy it in a plastic container, when you can easily make your own from scratch?

We especially love it on German chocolate cake, but it is also awesome as a topping on chocolate brownies or cupcakes, too! My Mom has been making this frosting for as long as I can remember, and she gave me this recipe at least 30 years ago. Here’s how to make coconut pecan frosting from scratch:

Time to Cook And Stir!

Place evaporated milk, sugar, butter, egg yolks and vanilla extract into a medium saucepan. Cook these ingredients over medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often, so it doesn’t stick to the bottom of the pan and burn.

As it cooks, the mixture will begin to thicken. That is perfect, and is exactly what you want to happen! Once the 12 minutes is up, and the mixture has thickened, remove the saucepan from the direct heat.

Evaporated milk, sugar, butter, egg yolks and vanilla cook in a saucepan.After cooking, the evaporated milk, sugar, butter, egg yolks and vanilla are creamy and yellow in color.

Add the Coconut And Chopped Pecans To Finish

As soon as you take the pan off of the heat, add the shredded coconut and chopped pecans. Stir well, to make sure all the ingredients in the coconut pecan frosting are fully combined.

The finished frosting will be fairly thick, and still quite hot at this point. Set the pan aside and let the coconut pecan frosting cool completely before attempting to frost a cake, etc.

Shredded coconut and chopped pecans are added to saucepan.Coconut Pecan Frosting being stirred in the saucepan.

Ready To Use the Coconut Pecan Frosting!

You can stir the frosting often, to help speed up the cooling process, if desired. When the coconut pecan frosting has cooled completely, you are ready to frost your cake, cupcakes or brownies!

Once the coconut pecan frosting has cooled, it is ready to use to decorate cakes, etc.

See how pretty the frosting looks on this German chocolate cake? You can see all the shredded coconut and the small pieces of pecans. I’m not kidding, this frosting is so good you might want to just eat it by the spoonful… ha ha!

Here is a 2 layer German chocolate cake with coconut pecan frosting.

I hope you have the opportunity to make this delicious coconut pecan frosting. I am confident you’ll enjoy using it (and eating it, too)! Thank you for stopping by today, and I sincerely hope you will come back again soon. Have a wonderful day, friends.

Looking For More FROSTING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious, made from scratch frosting recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: I got this recipe from my Mom (over 30 years ago!)

0 from 0 votes
Coconut Pecan Frosting
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

Category: Frosting, Topping
Cuisine: American
Keyword: coconut pecan frosting
Servings: 1 (total amt. for 13x9 cake or 2 layer cake)
Calories Per Serving: 3783 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • ½ cup butter , equal to 1 stick
  • 3 large egg yolks , beaten slightly
  • 1 teaspoon vanilla extract
  • cups shredded coconut
  • 1 cup chopped pecans
Instructions
  1. Place evaporated milk, sugar, butter, egg yolks and vanilla into a medium saucepan. Cook on medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often. As it cooks, it will begin to thicken. Once the 12 minutes is up, and mixture has thickened, remove pan from the heat.

  2. Immediately stir in coconut and chopped pecans. Stir well, until fully combined. Set pan aside and let frosting cool completely before attempting to frost a cake, brownies, etc. You can stir often, if desired, to "speed up" the cooling process.

  3. Once cooled to room temperature the frosting is ready to use. Enjoy!

Recipe Notes

NOTE: This amount of frosting is enough for a 13x9" cake OR a round 2 layer cake. Makes approx. 4½ cups total frosting total. Caloric calculation is for the entire amount.

Nutrition Facts
Coconut Pecan Frosting
Amount Per Serving (1 Total Amount (approx. 4½ cups))
Calories 3783 Calories from Fat 2637
% Daily Value*
Fat 293g451%
Saturated Fat 161g1006%
Trans Fat 4g
Polyunsaturated Fat 31g
Monounsaturated Fat 84g
Cholesterol 872mg291%
Sodium 1160mg50%
Potassium 2073mg59%
Carbohydrates 276g92%
Fiber 33g138%
Sugar 241g268%
Protein 46g92%
Vitamin A 4245IU85%
Vitamin C 8mg10%
Calcium 876mg88%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

Grandma’s Red Velvet Cake

My Grandma’s Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!My Grandma's Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!

For the past several years, red velvet cakes have been all the rage, and that makes me happy. For me personally, red velvet cakes are a part of my heritage. My Grandma Grace in Texas made them, then gave her recipe to my mom (her daughter-in-law), who then gave me Grandma’s recipe over 45 years ago. Talk about handing down traditions! Grandma’s red velvet cake has always been special to me, because my mom made them for our birthdays when I was growing up. Guess what? I loved them then as much then as I do now.

There’s just something about seeing that gorgeous red color in each slice that flood my heart with so many wonderful memories! A lot of red velvet cakes nowadays top the cake with cream cheese frosting, but my Grandma’s recipe uses a fluffy white frosting (without cream cheese). It takes just a bit longer to make the frosting, but that’s part of the charm! Plus, it’s delicious! Today I want to share my recipe for Grandma’s red velvet cake with you, and hope you will enjoy it, too. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare the Cake Batter

Using an electric mixer or stand mixer, cream together granulated sugar and vegetable shortening until well combined. Add the red food coloring and two eggs. Continue mixing until the batter is deep red in color and creamy in texture.

Granulated sugar and vegetable shortening are creamed together with an electric mixer.Red food coloring and eggs are added and mixed into the cake batter.

In a separate bowl, SIFT together flour, salt and cocoa powder. Add these dry ingredients to the batter, and beat on low speed until the flour mixture has been fully incorporated.

Mix buttermilk and baking soda together in a separate bowl, and fold them into the batter. Next, add the vanilla extract and vinegar to the batter and stir until combined. This is the batter for Grandma’s red velvet cake.

Dry ingredients (with flour and cocoa, etc.) are added to the cake batter.After adding more ingredients, the batter for Grandma's Red Velvet Cake is ready for baking.

Bake Grandma’s Red Velvet Cake

Now it’s time to bake the cake. Generously grease and flour two 9″ round cake pans OR a 13×9″ baking pan on the bottom and sides, and then pour the batter into the pan(s). If using two round cake pans, evenly divide the batter between them.

Bake in a preheated 350°F. oven (on middle rack) for approximately 25 minutes, or until a toothpick inserted into the top of the cake comes out clean. Once done, transfer the cake pans to a wire rack to cool.

Greased/floured cake pans are filled with batter for the red velvet cake, and put in oven to bake.Two pans of red velvet cake cooling on wire racks after baking.

Make The Frosting For The Cake

While the cake is baking, you can make the fluffy white frosting for the finished cake. Mix milk, cornstarch and salt in a saucepan. Cook this on low heat, stirring often until the mixture thickens. Remove the pan from the heat, and set it aside to cool.

In a separate bowl, (or stand mixer bowl) place vegetable shortening, butter, granulated sugar, and part of the powdered sugar (2/3 cup). Beat these ingredients really well for 15 minutes (yes… 15 minutes!). When done, the sugar will have dissolved and no longer be “grainy”, and the mixture should be light and fluffy in texture. Add vanilla extract and the cooled, thickened milk mixture. Beat well, then add the remaining cup of powdered sugar, and mix well, until combined. This is your fluffy white frosting.

Milk, cornstarch and salt (for the cake frosting) cook until thickened.The frosting for Grandma's red velvet cake is mixed for at least 15 minutes, until very fluffy.

Frosting the Cake

If you baked this in a 13×9″ baking pan, you are ready to frost the cake (in the pan), once it has cooled completely. If you are using two round cake pans, you will need to remove them from the pans (by inverting pan upside down), once they have cooled completely. Place one layer onto a serving plate, and frost the top.

Lay the second cake layer on top of the frosting. Continue to frost the cake on top and and on all sides. Garnish or decorate the frosted cake any way you wish once fully frosted. This time I went simple, as you can tell from the photos below.

Layers of cake are frosted, and then the sides of the cake are frosted, too.Grandma's red velvet cake is completely frosted and ready to slice and eat!

Time For A Slice of Grandma’s Red Velvet Cake!

All that is left to do is cut a nice big slice of Grandma’s red velvet cake, grab a fork, and dig in! The fluffy white frosting is a nice, light touch that contrasts well with the beautiful red hue of the cake. Grandma’s red velvet cake is so yummy, moist, and RED! Sure hope you enjoy it, too!

A slice of Grandma's red velvet cake ready to eat, on a white plate.

Thank you for stopping by today. I really hope you have the opportunity to make this delicious dessert for those you love. Please come back again soon for more recipes. Have a wonderful day.

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few cake recipes you’re gonna love, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: my Grandma, Grace B.

5 from 1 vote
Grandma's Red Velvet Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

My Grandma's Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!

Category: Dessert
Cuisine: American
Keyword: Grandma's red velvet cake
Servings: 12
Calories Per Serving: 545 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake:
  • ½ cup vegetable shortening
  • cups granulated sugar
  • 2 ounces red food color
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons cocoa powder (for baking)
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon white vinegar
For Frosting:
  • 1 cup milk
  • Tablespoons cornstarch
  • 1 pinch salt
  • ½ cup vegetable shortening
  • ½ cup butter , softened
  • cup granulated sugar
  • 1⅔ cups powdered sugar , divided use
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F. Generously grease and flour two 9" round cake pans or one 13"x9" baking pan on bottom and sides.

  2. Using electric mixer or stand mixer, cream together granulated sugar and vegetable shortening until well combined. Add red food coloring and eggs. Continue mixing until batter is deep red in color and creamy in texture.

  3. In separate bowl, SIFT together flour, salt and cocoa powder. Add this mixture to the batter; beat on low speed until fully incorporated. Mix buttermilk and baking soda together in a separate bowl; fold them into batter. Add vanilla and vinegar; stir until combined.

  4. Pour batter into prepared pan(s). If using two round cake pans, evenly divide batter between them. Bake at 350°F. (on middle rack) for approximately 25 minutes, or until a toothpick inserted into top of the cake comes out clean. Transfer pan(s) to a wire rack to cool.

Make Frosting While Cake Is Baking:
  1. Mix milk, cornstarch and salt in medium saucepan. Cook on low heat, stirring often until mixture thickens. Remove pan from heat; set aside to cool. In a separate bowl, (or stand mixer bowl) place shortening, butter, granulated sugar, and 2/3 cup of powdered sugar. Beat really well for 15 minutes (yes... 15 minutes!). When done, sugar will have dissolved and no longer be "grainy"; frosting should be light/fluffy in texture. Add vanilla extract and cooled, thickened milk mixture. Beat well, then add remaining cup of powdered sugar, and mix well, until combined.

Frost Cake After It Cools Completely:
  1. If using a 13x9" baking pan, frost the cake (still in the pan), once it has cooled completely. If using two round cake pans, remove them from the pans (by inverting pan upside down), once they have cooled completely. Place one layer onto a serving plate, and frost the top. Lay the second cake layer on top of the frosting. Continue to frost the cake on the top and and side. Once cake is completely frosted, decorate it any way you want. Slice and enjoy!

Nutrition Facts
Grandma's Red Velvet Cake
Amount Per Serving (1 slice (1/12th of total))
Calories 545 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Trans Fat 3g
Cholesterol 55mg18%
Sodium 400mg17%
Potassium 110mg3%
Carbohydrates 72g24%
Fiber 1g4%
Sugar 55g61%
Protein 5g10%
Vitamin A 353IU7%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!My Grandma's Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!

Grandma’s Fluffy White Frosting

Make my Grandma’s fluffy white frosting to decorate your favorite cakes or cupcakes! It’s a simple recipe I’ve used for over 45 years.

Today I want to share my Grandma’s recipe for fluffy white frosting, which can be used to decorate cakes and cupcakes. This recipe was given to my Mom (her daughter-in-law) MANY years ago, who then handed down the recipe to me over 45 years ago. I feel a wonderful connection to my Grandma Grace whenever I have made this frosting over the years.

Grandma’s Fluffy White Frosting is simple to make, but it DOES take a while to beat with an electric mixer (or stand mixer) to make it fluffy and fully dissolve the sugar. That being said, the end result is a light, fluffy frosting you will enjoy using. Here’s how to make it:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Grandma’s Fluffy White Frosting

Place the milk, cornstarch and a dash of salt in a medium saucepan. Use a spoon or wire whisk to combine these ingredients, and then cook on LOW heat, stirring often, until the mixture thickens. Once the mixture thickens, remove it from the heat and set it aside to FULLY cool. 

Milk, cornstarch and salt are cooked in saucepan until thickened.Thickened milk, cornstarch and salt mixture is set aside to cool after it is cooked.

In a separate large mixing bowl (or stand mixer), use an electric mixer to cream together the vegetable shortening, butter, granulated sugar and a portion of the powdered sugar. Mix these ingredients REALLY WELL for 15 minutes, until creamy. I use my stand mixer for this, because I can turn it on, walk away, and let it mix the frosting on its own.

NOTE:  It is important to take the time to mix these ingredients really well, so the granulated sugar is dissolved and no longer “grainy”.

Shortening, butter, powdered and granulated sugar are beaten well until creamy.

Time To Finish Making Grandma’s Fluffy White Frosting

Add vanilla extract to Grandma’s Fluffy White Frosting, and then add the cooled and thickened milk mixture. Make sure the thickened milk mixture has fully cooled before adding, so it doesn’t melt the frosting! Beat these ingredients well, until fully incorporated.

Vanilla extract is added to the frosting mixture in stand mixer.Cooled and thickened milk mixture is added to Grandma's fluffy white frosting mixture and combined.

Add the remaining portion of powdered sugar to the frosting, and mix well until fully combined. Now this yummy frosting is done, and it should be fluffy and light in texture, and ready to use.

More powdered sugar is mixed into Grandma's fluffy white frosting to finish.A bowl of Grandma's fluffy white frosting is ready to use for decorating cakes or cupcakes.

Decorating With Grandma’s Fluffy White Frosting

There will be enough frosting made to easily decorate a two layer round cake fully with frosting, or cover 2 dozen cupcakes. I ALWAYS use this frosting on my Grandma’s Red Velvet Cake. When I was growing up, this was my favorite birthday cake that my Mom made. This light, fluffy frosting was the perfect topping! YUM! 

Spreading Grandma's Fluffy White Frosting onto a red velvet cake.

I hope you have the opportunity to try this recipe- it’s never failed me yet after all these years. If you’re looking for other cake or cupcake frosting recipes, you will love my recipe for Mom’s Chocolate Buttercream Frosting.  Thanks for stopping by this website today. I hope you have a wonderful day, and trust you will come back soon.

Looking For More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy dessert recipes that might interest you, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: My grandma Grace B.

0 from 0 votes
Grandma's Fluffy White Frosting
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Make my Grandma's fluffy white frosting to decorate your favorite cakes or cupcakes! It's a simple recipe I've used for over 45 years.

Category: Dessert
Cuisine: American
Keyword: Grandma's Fluffy White Frosting
Servings: 1 (total amount)
Calories Per Serving: 3170 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup milk
  • Tablespoons cornstarch
  • 1 dash salt
  • ½ cup vegetable shortening
  • ½ cup butter (or margarine) , softened
  • cup granulated sugar
  • 1⅔ cup powdered sugar , divided use
  • 1 teaspoon vanilla extract
Instructions
  1. Place milk, cornstarch and a dash of salt in a medium saucepan. Stir or whisk to combine ingredients. Cook on LOW heat, stirring often, until mixture thickens. Once mixture thickens, remove it from the heat; set it aside to cool.

  2. In a separate large mixing bowl (or stand mixer), mix together vegetable shortening, butter, granulated sugar and a portion (2/3 cup) of the powdered sugar. Beat these ingredients REALLY WELL for about 15 minutes, until creamy. NOTE:  It is important to take the time to mix really well, so the granulated sugar is dissolved and is no longer "grainy".

  3. Add vanilla extract, and the completely cooled, thickened milk mixture. Beat ingredients well, until fully incorporated into the frosting.

  4. Add remaining cup of powdered sugar to the frosting. Mix well until fully combined. Now the frosting is done. It should be fluffy and light in texture, and ready to use. Will make enough frosting to fully cover a 2 layer round cake or 2 dozen cupcakes.

Recipe Notes

NOTE: The total amount of frosting is enough to cover two round cake layers, OR a 13x9 cake, OR 2 dozen cupcakes. * Caloric calculation is for total amount of frosting, using butter.

Nutrition Facts
Grandma's Fluffy White Frosting
Amount Per Serving (1 (TOTAL AMT.))
Calories 3170 Calories from Fat 1773
% Daily Value*
Fat 197g303%
Saturated Fat 85g531%
Trans Fat 17g
Cholesterol 256mg85%
Sodium 964mg42%
Potassium 394mg11%
Carbohydrates 356g119%
Fiber 1g4%
Sugar 342g380%
Protein 9g18%
Vitamin A 3299IU66%
Calcium 327mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make my Grandma's fluffy white frosting to decorate your favorite cakes or cupcakes! It's a simple recipe I've used for over 45 years.

 

Flourless Chocolate Cake

Flourless Chocolate Cake is a decadent dessert with only 5 ingredients! Easy to make, it’s a dense and fudgy cake, with incredible flavor!
Flourless Chocolate Cake is a decadent dessert with only 5 ingredients! Easy to make, it's a dense and fudgy cake, with incredible flavor!

Years ago I first tasted a flourless chocolate cake at a friends home, and it was AMAZING! Our friend, Shari, served the slices of cake with a scoop of raspberry sorbet on the side, and I was hooked! A couple weeks later I was able to track down the recipe she used, and the rest is history! This flourless chocolate cake tastes awesome, and is simple to make… what could be better than that?

Valentines Day is right around the corner, and this would be a delicious dessert to make and serve to that special person or persons in your life. Families or sweethearts will love this fudgy chocolate cake, and a few simple garnishes to “make it look good” will take it right over the top. Here’s how to make this yummy dessert cake:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Do I Need To Make This Cake?

The ingredients you will need for this cake are bittersweet chocolate, butter, eggs, granulated sugar, and cocoa powder. That’s it! You will also need an 8″ round cake pan and some wax paper for baking this dessert. Got it? Okay. Preheat your oven to 375°F.

The cake ingredients are sugar, cocoa, butter, eggs, and bittersweet chocolate.

Preparing The Cake Pan

You will need a piece of wax paper, cut to fit the bottom of the 8″ cake pan you will use for the cake. I place the cake pan on top of the wax paper, trace around it, then cut the circle out with scissors.

Grease the bottom and sides of the pan with a small amount of butter, This will help the cake to release easily from the pan once baked (it will also hold the wax paper you will add, in place). Lay the wax paper cutout onto the butter in the bottom of the cake pan. Now butter the wax paper, as well. Set the pan aside while you make the cake batter.

Tracing the cake pan outline on wax paper to fit it into the pan.Pan is buttered, and wax paper insert on bottom of pan is buttered.

Melting The Bittersweet Chocolate

Melt chopped bittersweet chocolate and a stick of butter in a double boiler OR in a metal bowl set over the top of a saucepan of lightly simmering water. Stir the chocolate occasionally as it melts. TIP: Be careful to not let ANY of the water underneath get into the chocolate or it will “seize up” (not good).

Once the chocolate is completely smooth, remove the top pan or bowl from the heat. Now it’s time to add the remaining ingredients, one at a time to the melted chocolate and butter mixture.

Bittersweet chocolate and butter is melted over a double boiler on stove.Butter and chocolate are melted until smooth then removed from heat.

Preparing The Batter

Once the pan is off the heat, whisk the granulated sugar into the melted chocolate. Let the mixture cool for one minute, then add the eggs, one at a time, whisking constantly while you add them.

Once the eggs are blended in, sift the cocoa powder on top of the chocolate mixture, and whisk only until the cocoa powder has been combined into the batter.

Granulated sugar is whisked into melted butter and chocolate mixture.Eggs are whisked into the flourless chocolate cake mixture.Cocoa powder is sifted, then whisked into the chocolate cake batter.

Time To Bake The Flourless Chocolate Cake

Now it’s time to bake the flourless chocolate cake! Yee Haw! Pour the batter into the prepared cake pan, and gently spread until it has been evenly dispersed in the pan.

Place the cake pan on the middle rack of a preheated 375°F oven. Bake for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer the baked cake (still in the pan) to a wireless rack to cool for 5 minutes.

Batter for the flourless chocolate cake is spread evenly into prepared cake pan.After baking, the cake cools for 5 minutes before inverting onto a platter.

After the cake has rested for 5 minutes, it is time to “invert” (turn it upside down) onto a serving platter. To do this, place the platter upside down on top of the cake pan. Holding both the cake pan AND the platter tightly together, quickly flip them over. Once cake releases from the pan onto the platter, remove the cake pan, and peel off the wax paper.

The cake is inverted onto a serving platter, and then the cake pan is removed.Wax paper is removed from cake after inverting it onto platter.

Time To Serve The Flourless Chocolate Cake

After the cake has cooled to room temperature, it’s time to enjoy it! We always enjoy this decadent dessert served with a scoop of vanilla ice cream. That in itself, makes for a wonderful, fudgy chocolate dessert that just about anyone will love.

To make it extra special I garnish each serving with whipped cream, chocolate syrup, a fresh mint leaf, and some raspberries (or strawberry slices). Then it’s as “pretty as a picture” for special occasions, like a birthday or Valentines Day, etc. I think it’s worth the little bit more to jazz it up, cause, as they say, we “eat with our eyes first”, right? YUM.

Flourless chocolate cake is served with ice cream, raspberries, and chocolate syrup.Whipped cream, chocolate syrup and mint leaf garnish the top of the flourless chocolate cake.

I posted a lot of photos on this post to help you make this flourless chocolate cake absolutely perfect, but honestly, it’s one of the easiest cakes you can make. Sure hope you enjoy it, and trust you will make it for those you love. Have a great day, and come back soon!

Looking For More CAKE Recipes?

You can find all of my cake recipes in the Recipe Index, which is located at the top of the page. I have some delicious ones, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: https://www.epicurious.com/recipes/food/views/flourless-chocolate-cake-14478

0 from 0 votes
Flourless Chocolate Cake
Prep Time
12 mins
Cook Time
23 mins
Total Time
35 mins
 

Flourless Chocolate Cake is a decadent dessert with only 5 ingredients! Easy to make, it's a dense and fudgy cake, with incredible flavor!

Category: Dessert
Cuisine: American
Keyword: flourless chocolate cake
Servings: 8
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces bittersweet chocolate NOT unsweetened
  • ½ cup unsalted butter =1 stick
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup unsweetened cocoa powder + additional for sprinkling
Instructions
  1. Preheat oven to 375°F. Grease bottom and sides of 8" cake pan with a small amount of butter, This helps cake release easily from pan once baked. Line bottom of pan with round piece of wax paper (cut to fit). Butter wax paper, as well.

  2. Cut chocolate into small chunks. Melt chocolate and butter in double boiler OR in metal bowl set over the top of a saucepan of lightly simmering water, (without getting any water into the chocolate). Stir chocolate until it's completely smooth, then remove pan of chocolate from the heat. Whisk granulated sugar into chocolate. Let cool for one minute, then add eggs, one at a time, whisking constantly while adding until combined. Sift cocoa powder onto chocolate mixture; whisk only until cocoa has been incorporated into batter.

  3. Pour batter into prepared cake pan; evenly spread in pan. Place on middle rack of a preheated 375°F oven. Bake for 23-25 minutes, or until toothpick inserted into center of cake comes out clean. Transfer cake (still in the pan) to wireless rack; cool for 5 minutes.

  4. After cake has rested 5 minutes, carefully "invert" it (turn it upside down) onto a serving platter. Peel off wax paper. Dust cake with additional sifted cocoa powder, if desired. Serve with ice cream, etc. Store leftover, cooled cake in an airtight container for up to a week. Enjoy!

Nutrition Facts
Flourless Chocolate Cake
Amount Per Serving (1 slice (1/8 of total))
Calories 295 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 101mg34%
Sodium 31mg1%
Potassium 192mg5%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 24g27%
Protein 4g8%
Vitamin A 463IU9%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Flourless Chocolate Cake is a decadent dessert with only 5 ingredients! Easy to make, it's a dense and fudgy cake, with incredible flavor!

Banana Nut Pound Cake

Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!
Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!

Years and years ago I received this recipe for banana nut pound cake from my younger sister, Julie. It is written out on an old 3×5 index card, and I re-discovered it recently in an old recipe box. I have NO IDEA where she got the recipe years ago, but I recently made it again (and took photos this time) and decided to put the recipe on my blog! It’s SO GOOD!

Making this pound cake is a cinch, with minimal prep time! To put it simply, all you need to do is mix the ingredients, bake, flip the finished cake over, drizzle with icing, and you’ve got yourself a fantastic tasting cake!

It really is THAT easy, especially by using two shortcuts to a quick recipe with lots of flavor: yellow cake mix, and banana pudding mix! Yep! If you enjoy banana nut bread or banana cake, you will enjoy this dessert, too! Here’s how to make this yummy cake:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter

Place all the cake ingredients into a large mixing bowl. The ingredients are yellow cake mix, banana pudding mix, oil, water, eggs, bananas and chopped pecans (or walnuts). Stir very well, until these ingredients are completely combined.

All ingredients for the pound cake are mixed in a large bowl.Batter for the pound cake is ready to pour into a tube pan for baking.

Generously grease a tube pan with non-stick spray, oil, or shortening. Make sure the bottom, sides, and center tube are coated well. I cannot stress this enough, because you do NOT want the cake to stick to the pan when it is flipped upside down later!

Pour the cake batter into the prepared pan, spreading it evenly, to disperse all the batter.

The batter is evenly dispersed in a tube pan before baking.

Bake The Banana Nut Pound Cake

Bake the pound cake in a preheated 350° F. oven for 45-55 minutes (mine took 55 minutes total). Because oven temps can vary quite a bit, I recommend checking it at the 45 minute mark, and then continue baking, if not fully done.

To check the cake for done-ness, simply insert a toothpick into the top middle of the cake. If the toothpick comes out clean, the cake is done. If not, let it bake a few more minutes, then check again, until done. Here is the fully cooked cake, after being removed from the oven.

This is what the banana nut pound cake looks like straight from the oven.

Invert The Banana Nut Pound Cake After Cooling

Let the cake cool for 20 minutes while still in the tube pan.  Run a butter knife carefully around the edges and the middle tube, to loosen the cake from the pan.

Place a dinner plate or platter over the top of the tube pan, and using both hands to hold the plate and tube pan securely together, quickly flip the cake over.  The pound cake should release from the pan onto the plate. Transfer the cake from the plate to a wire rack, to finish cooling completely.

TIP: If it does not EASILY come out of the pan on to the plate on the first try, don’t freak out! Simply flip it back over, and re-run the knife around the edges, let it cool a couple more minutes, then try again.

After cooling, the banana nut pound cake is inverted onto a wire rack.

Drizzle Cooled Cake With Icing

While the banana nut pound cake is cooling, you can make the super easy icing! Mix powdered sugar and milk in a small bowl, until smooth and non-lumpy. The icing needs to be thin enough to drizzle over the cake.

HELPFUL TIP: Place a sheet of aluminum foil or wax paper UNDER the wire rack. This will make your cleanup much easier, after icing the cake!

Once the cake has COMPLETELY cooled, drizzle the icing over the surface of the cake. I like to make sure it goes all the way to the edges, so it can run down the sides of the cake, too! Once done, let the icing firm up for awhile before slicing and serving!

A simple glaze is made to drizzle on the finished cake.Icing is drizzled over the top of the cooled cake.The banana nut pound cake is covered with a simple icing before serving.

Time To EAT!

Once the icing on the banana nut pound cake has firmed up, this yummy cake is ready to slice and eat! YUMMO!  You should be able to get 12 servings from the cake. Cut the cake into quarters, then slice 3 pieces per quarter!

This moist pound cake has wonderful banana flavor, and is filled with the crunch of chopped pecans (or walnuts, if using)! Cut yourself a slice, pour a big cup of coffee or tea, sit back, and enjoy this delicious treat!

A close up peek at the inside of the pound cake, with a slice removed.A single slice of banana nut pound cake, served on a white plate.

I really hope you will consider trying this yummy cake recipe! It’s the perfect size for a crowd, or to ensure lots of leftovers for YOU and those you love! Have a blessed day!

Looking For More CAKE Recipes?

You can find all of my cake recipes in the Recipe Index, located at the top of the page. I have quite a few delicious cake recipes published, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: My younger sister, Julie

0 from 0 votes
Banana Nut Pound Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!

Category: Dessert
Cuisine: American
Keyword: banana nut pound cake, pound cake
Servings: 12
Calories Per Serving: 388 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake
  • 1 box yellow cake mix (15.25 ounces)
  • 1 box banana pudding mix (3.4 ounces)
  • ½ cup vegetable oil
  • ¾ cup water
  • 4 large eggs
  • 2 bananas (very ripe) (mashed)
  • 1 cup chopped pecans (or walnuts)
For Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons milk
Instructions
  1. Preheat oven to 350°F . GENEROUSLY grease a tube pan on the bottom, sides, and center tube.

  2. Place all cake ingredients in a large bowl. Stir well, until these ingredients are completely combined. Pour batter into prepared pan, spreading evenly, to disperse batter.

  3. Bake at 350° F. for 45-55 minutes (mine took 55). Because oven temps vary, I recommend checking it at the 45 minute mark, and then continue baking, if not fully done. To check cake for done-ness, insert a toothpick into the top middle of cake. If toothpick comes out clean, cake is done. If not, let it bake a few more minutes, then check again, until done. When done, remove cake from oven, and let cake cool on a wire rack for 20 minutes (still in the tube pan).

  4. To Invert The Cake: Once cake has cooled for 20 minutes, run a butter knife carefully around edges and middle tube, to loosen cake from pan. Place a dinner plate (plate side down)over the top of the tube pan. Using both hands to hold the plate and tube pan securely together, quickly flip cake over.  The pound cake should release from the pan onto the plate. Transfer cake to a wire rack, to finish cooling completely.

    TIP: If it does not EASILY come out of the pan on to the plate on the first try, don't freak out! Simply flip it back over, and re-run the knife around the edges, let it cool a couple more minutes, then try again.

  5. While cake is cooling, make the icing! Mix powdered sugar and milk in a small bowl, until smooth. The icing needs to be thin enough to drizzle over the cake. Once cake has COMPLETELY cooled, drizzle icing over top of the cake. Once done, let icing firm up before slicing and serving! Serve, and enjoy!

    HELPFUL TIP: Place a sheet of aluminum foil or wax paper UNDER the wire rack. This will make your cleanup much easier, after icing the cake!

Nutrition Facts
Banana Nut Pound Cake
Amount Per Serving (1 slice)
Calories 388 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 70mg23%
Sodium 411mg18%
Potassium 154mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 125IU3%
Vitamin C 2mg2%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!

Cranberry Orange Cake

You’ll love the flavors in this easy, delicious, glazed cranberry orange cake, bursting with fresh cranberries and citrus zest (makes 12 servings)!
You'll love the flavors in this easy, delicious, glazed cranberry orange cake, bursting with fresh cranberries and citrus zest (makes 12 servings)!

If you enjoy the flavor combination of cranberries and oranges, then you will most likely LOVE this delicious cranberry orange cake! It is really easy to make, and I am confident you will enjoy it, like we did! I tweaked the original recipe just a smidge, and added a simple glaze, which enhanced the cake wonderfully!

I love this time of year, when fresh cranberries appear in the grocery stores. It is always fun to experiment with new recipes using cranberries (and oranges) each year. In the past I’ve used this combo to make scones, breadbagels, cookies, muffins, salads, and even homemade cranberry orange sauce for our Thanksgiving table! So much flavor!

This recipe for cranberry orange cake is wonderful! It was so good I KNEW it would be dangerous to have around the kitchen, because I “might” be tempted to shove the entire cake into my mouth. To avoid that little problem, I wrapped up and delivered plates with a couple pieces on them to 4 of our neighbors, so they could enjoy it, too! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter For The Cranberry Orange Cake

Before you start on the cake batter, preheat your oven to 350° F. Since it doesn’t take too long until the batter is ready to bake, you will want to have your oven ready to go! Generously grease or spray a 9×9″  or 8×10″ baking pan (bottom and sides). You can use butter or a non-stick baking spray to do this.

Place room temperature butter, orange zest (finely grated peel), and 1 cup of the granulated sugar into a large mixing bowl (or a stand mixer bowl). Cream the ingredients together with a mixer, until they become fully blended and fluffy (a couple minutes). Add the egg and vanilla extract to the butter mixture, and beat until fully incorporated.

Butter, sugar and orange zest are creamed together for cake batter mixture.An egg and vanilla are added to creamed cake batter mixture.

Mixing The DRY Ingredients

Measure 2 Tablespoons of all purpose flour out into a small dish and set aside. You will use this later. Place the remaining flour, salt and baking powder in a large bowl, and whisk the ingredients together, to combine.

Add the flour mixture and the buttermilk to the butter mixture, a little at a time, alternating between the flour and buttermilk, and mixing on low speed after each addition.

Flour, salt, and baking powder are whisked together for cake batter mix.The cake batter is now creamed together and is ready for cranberries to be added.

Remember the 2 Tablespoons of flour you previously set aside? Okay… now you need to add the fresh cranberries to that flour. Gently stir until the cranberries are completely coated with flour! Doing this helps prevent the cranberries from “bleeding color” into the cake batter!

Once the cranberries are coated in flour, add them to the cranberry orange cake batter. Gently fold the floured cranberries into the batter.

The batter for the cranberry orange cake is ready for the baking dish!

Baking The Cranberry Orange Cake

Evenly spread the cake batter into your prepared baking dish. Sprinkle the batter with the remaining Tablespoon of granulated sugar.  Bake the cranberry orange cake at 350° F. for 35-40 minutes, then test for done-ness.

When done, the cake should be golden brown on top. Test for done-ness by inserting a toothpick into the middle of the cake. If it comes out clean, the cake is done. If cake needs a little more time (oven temps. vary), put it back in the oven and check on it every 4-5 minutes, until done. Mine ended up taking 40 minutes to be done, but yours may take a few minutes more or less, depending on the heat of your oven. Just keep an eye on it from the 35 minute on.

Once done, remove the cake from the oven, and transfer the baking dish to a wire rack. While it is still hot, use a toothpick to poke holes all over the top of the cake.

Cake in pan, before baking and after baking.

Making A Glaze For The Cranberry Orange Cake Is A Cinch!

While the cake is baking, make the glaze. Place powdered sugar into a small bowl, and add 1 teaspoon orange juice. Stir well.  Continue to add a few drops of water at a time to the glaze, stirring after each addition, until the glaze is thin enough to drizzle over the cake, but not too thick OR too thin. You want it to drizzle in a thin stream.

Use a spoon and drizzle the glaze over the entire surface of the cake while it is still hot. All the glaze will run over the cake and into all of those holes you poked with the toothpick! Once you’ve drizzled all of the glaze evenly over the top, let the cranberry orange cake cool completely!

A simple powdered sugar glaze is mixed to drizzle on the finished cake.An up close photo of the glazed cranberry orange cake.

The glaze will firm up as the cake cools, and once the cake has cooled completely, it is ready to serve! Cut the cranberry orange cake into 12 small pieces, serve and enjoy this delicious treat!

See all those colorful cranberries peeking out everywhere in this cake? Yum. Lots of FLAVOR, and the finished cake is nice and moist!

Glazed cake is cut into 12 pieces, and served!A piece of the glazed cranberry orange cake on a white plate, with orange slice.

Sure do hope you will try this yummy cake, and trust you will enjoy it as much as we did! Have a fantastic day, and please come back again soon for more recipes!

Looking For More CAKE Recipes?

You can find all of my cake recipes in the Recipe Index, located at the top of the page. This variety of cake recipes includes (among others):

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original source for cake (no icing): https://alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/

0 from 0 votes
Cranberry Orange Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

You'll love the flavors in this easy, delicious, glazed cranberry orange cake, bursting with fresh cranberries and citrus zest (makes 12 servings)!

Category: Dessert
Cuisine: American
Keyword: cranberry orange cake
Servings: 12
Calories Per Serving: 290 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake Batter
  • ½ cup butter (1 stick) , room temperature
  • 1 orange (ZEST ONLY) (reserve juice for glaze)
  • 1 cup granulated sugar (+ 1 Tablespoon set aside for later)
  • 1 large egg , room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour , divided use
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups fresh cranberries
  • ½ cup buttermilk
For Glaze
  • cups powdered sugar
  • 1 teaspoon orange juice (can substitute water)
  • water (as needed)
Instructions
  1. Preheat oven to 350° F. Generously grease or spray a 9x9 " baking pan (bottom and sides). Use butter or non-stick baking spray.

  2. Place butter, orange zest (finely grated peel), and 1 cup of granulated sugar into a large mixing bowl (or a stand mixer bowl). Cream ingredients together with electric mixer, until fully blended and fluffy (2-3 minutes). Add egg and vanilla extract to the mixture; beat until fully incorporated.

  3. Measure 2 Tablespoons of all purpose flour into a small dish and set aside (you will use this later). Place remaining flour, salt and baking powder in a large bowl, and whisk together, to combine. Add flour mixture and buttermilk to the butter mixture, a little at a time, alternating between flour and buttermilk, mixing on low speed after each addition.

  4. In a small bowl, add fresh cranberries to reserved 2 Tablespoons of flour. Gently stir until cranberries are completely coated with flour. Doing this prevents cranberries from "bleeding color" into cake batter! Once coated, gently fold them into the cake batter. Evenly spread cake batter into prepared baking dish. Sprinkle the batter with remaining Tablespoon of granulated sugar. 

  5. Bake cake at 350° F. for 35-40 minutes, then test for done-ness. When done, cake should be golden brown on top. Test for done-ness by inserting a toothpick into middle of the cake. If it comes out clean, cake is done. If cake needs more time (oven temps. vary), put it back in the oven and check on it every 4-5 minutes, until done. Once done, remove cake from oven, and transfer dish to a wire rack. While still hot, use a toothpick to poke holes all over the top of the cake.

  6. Place powdered sugar into a small bowl. Add 1 teaspoon orange juice. Stir well.  Continue to add a few drops of water at a time to this glaze, stirring after each addition, until glaze is thin enough to drizzle over the cake. You want it to drizzle in a thin stream. Use a spoon to drizzle glaze over the top of the cake while it is still hot. The glaze will run over the cake and into all of the holes you poked with the toothpick! Once you've drizzled all of the glaze evenly over the top, let the cranberry orange cake cool completely! Once cooled completely (and glaze has firmed up), slice cake into 12 pieces, serve and enjoy!

Nutrition Facts
Cranberry Orange Cake
Amount Per Serving (1 g)
Calories 290 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 39mg13%
Sodium 280mg12%
Potassium 124mg4%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 33g37%
Protein 3g6%
Vitamin A 293IU6%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love the flavors in this easy, delicious, glazed cranberry orange cake, bursting with fresh cranberries and citrus zest (makes 12 servings)!

 

Traeger Grilled Chocolate Lava Cake

Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.
Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

If you like to eat gooey lava cakes that practically “erupt” when you eat then, you are going to ABSOLUTELY LOVE this Traeger grilled chocolate lava cake! No… really! This “grilled” dessert serves 10, and tastes amazing!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Last year we were fortunate enough to get a new Traeger pellet grill. I had scrimped and saved for a couple years, and was able to buy it for my husband’s birthday and Father’s Day gift. It was also a blogging gift to me, because a smoker grill provides a new way to cook and create delicious foods!

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

We’ve Already Used The Traeger For Several Recipes!

I’ve been fortunate to have already gotten used to this form of grilling… user a smoker / pellet grill! Some of the foods we’ve already grilled using our Traeger include roasted whole chicken, turkey breast, pork loin roast, and rosemary wine pork chops.

We’ve also used this smoker to make asparagus, Caribbean jerk pork chops, and an amazing berry cobbler. I’ve also got a few more recipes to post, just as soon as I can get to them!

Since I was inspired by how good the dessert berry cobbler was, it excited me to find a recipe online for a lava cake, and realized I could adapt it for our grill! Traeger grilled chocolate lava cake for the WIN! Here’s how:

Prepare Traeger Grill

Make sure hopper is loaded with pellets (we used Cherry, but it won’t really matter what kind!). Turn to smoke setting, leave lid open, and let the fire get established and smoking. This usually takes 4-5 minutes.

Once fire is established and it’s really smoking, set the temperature gauge to 350° F.  Close the lid, and let the Traeger preheat until it reaches temperature (about 10-15 minutes). While the grill preheats, prepare the lava cake.

Make The Traeger Grilled Chocolate Lava Cake

Using a medium sized bowl, stir together 2 cups of self-rising flour, 1½ cups of granulated sugar and 3 Tablespoons of unsweetened cocoa powder. Add milk and vanilla extract and stir well, to make a nice, thick and smooth batter. Set aside.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Batter Is Now Added To Skillet

Melt butter in a 12″ ovenproof skillet or cast iron skillet on medium heat. Once the butter has melted, remove skillet from heat source, and spoon the batter over the top of the butter.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

The batter will not fully cover the butter… no worries! This is what mine looked like after all the batter had been added. Try to spoon it evenly around the skillet. Do not stir.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Sprinkle With Cocoa Sugar Topping

Take the remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder, and stir together in a separate medium bowl. Once mixed, sprinkle all this mixture over the top of the batter and butter in skillet. This mixture should cover just about the entire surface of the chocolate lava cake.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Take Skillet Outside For Last Step (With Boiling Water)

For this last step, I would recommend you do this OUTSIDE, right by the grill. You will be using boiling hot water, and nobody wants to carry a huge skillet with boiling water through the house, right? Carefully and slowly pour 3 cups of boiling water over the surface of the chocolate lava cake. Do not stir.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Time To Cook The Traeger Grilled Chocolate Lava Cake!

Place the skillet onto a rack in the Traeger. Bake the lava cake at 350° for 30-35 minutes, with the lid closed. Check the cake at the 30 minute mark.

When done, the chocolate lava cake should be set on top in the middle.  Since there is some liquid chocolate “lava” inside, it will not feel solid all the way through. Just cook it until it looks and feels fairly “set”. Mine ended up taking 40 minutes to finish cooking, and I was satisfied with how it looked (and felt on top).

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

After Cooking The Traeger Grilled Chocolate Lava Cake

The photo below show the Traeger grilled chocolate lava cake, right after I brought it inside. Oh my goodness! It looked so good! Let the cake cool for 10-15 minutes until it is warm but not boiling hot. If you look closely at the photo, you can see in a crack in the lower third of the cake a glimpse of some “lava” inside. You can also see how the top is set.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Ready To Serve The Chocolate Lava Cake!

When it is ready to serve,  take a large spoon, and dip out the cake into small serving bowls. You should have enough for 10 portions! You will be amazed how much chocolate “lava” comes running (like a volcano) out of the cake.

Top each portion of Traeger grilled chocolate lava cake with a scoop of ice cream, and serve. You can see in the photo below, the cake AND the “lava” in the bowl. YUMMO! This cake tastes wonderful!

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

We LOVED this dessert, and wouldn’t hesitate to make it again for family and friends! I hope you will have the opportunity to make this Traeger grilled chocolate lava cake on your own smoker or pellet grill! Have a GREAT day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Original recipe source: thesauce.atbbq.com/cast-iron-chocolate-lava-cake/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Traeger Grilled Chocolate Lava Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

Category: Dessert
Cuisine: American
Keyword: Traeger Grilled Chocolate Lava Cake
Servings: 10
Calories Per Serving: 512 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups self rising flour (see NOTES for substitute)
  • cups granulated white sugar
  • 3 Tablespoons unsweetened cocoa powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup butter
  • 2 cups granulated white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 cups boiling water
Instructions
  1. Load hopper with pellets. Turn to smoke setting, leave lid open, and let fire get established and smoking. This usually takes 4-5 minutes. Once fire is established and it's smoking, set the temperature gauge to 350° F.  Close lid, and let Traeger preheat to 350° (about 10-15 minutes). While grill preheats, prepare cake.

  2. Stir together 2 cups self-rising flour, 1½ cups of granulated sugar and 3 Tablespoons of unsweetened cocoa powder in medium bowl. Add milk and vanilla extract and stir well, to make a nice, thick and smooth batter. Set aside.

  3. Melt butter in a 12" ovenproof skillet or cast iron skillet on medium heat. Once butter has melted, remove skillet from heat, and spoon the cake batter over the top of the butter. The batter will not fully cover the butter. Try to spoon it evenly around the skillet. Do not stir.

  4. In a medium bowl, stir remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder together. Once mixed, evenly sprinkle this mixture over the top of the batter and butter in skillet. It should cover the surface of the cake. Carefully and slowly pour 3 cups of boiling water over the surface of the chocolate lava cake. Do not stir. TIP: I recommend pouring the hot water into skillet OUTSIDE, next to grill.

  5. Place the skillet onto a rack in the Traeger. Bake the lava cake at 350° for 30-35 minutes, with the lid closed. Check the cake at the 30 minute mark. When done, the chocolate lava cake should be set on top in the middle.  Since there is some liquid chocolate "lava" inside, it will not feel solid all the way through. (I ended up cooking mine for 40 minutes-perfect!). When done, remove from grill and let it cool for 15 minutes until it is warm but not boiling hot.

  6. When ready to serve,  take a large spoon, and dip out the cake into small serving bowls. You should have enough for 10 portions! You will be amazed how much chocolate "lava" comes running (like a volcano) out of the cake. Top each portion with a scoop of vanilla ice cream, and serve. Enjoy!

Recipe Notes

TIP: Don't have self-rising flour? Do this: Sift 2 cups flour, 3 teaspoons baking powder, and 1 teaspoon salt together. Use this mixture to replace the self-rising flour called for in recipe.

Nutrition Facts
Traeger Grilled Chocolate Lava Cake
Amount Per Serving (1 g)
Calories 512 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 39mg13%
Sodium 138mg6%
Potassium 150mg4%
Carbohydrates 93g31%
Fiber 3g13%
Sugar 71g79%
Protein 5g10%
Vitamin A 465IU9%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

Glazed Butter Cake

Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!
Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Have you ever tried a glazed butter cake before? I had never tried one (or HEARD of one) before I made this recipe. Oh boy… what a treat, AND it is fairly simple to make! That’s a winning combination, folks, and I’m confident you will love it, too!

I found the recipe on Pinterest via “Taste of Home” magazine. A reader of the magazine found the original recipe in an old cookbook she bought at a garage sale, tried and submitted it, and they published the recipe. I’m glad they did! This is a great dessert to take to any gathering, potluck or brunch with a crowd, because it serves 16.

This glazed butter cake is fairly traditional in its list of ingredients… nothing uncommon. It is baked in a tube pan, and then it is inverted (turned upside down) onto a serving plate, and glazed. Holes are poked into the top of the cake and even the sides, and then a sweet buttery sweet glaze is spread over the entire surface of the cake. The top is even glazed a couple more times, which allows the sweet glaze to drizzle down into the cake!

Scroll Down for a Printable Recipe Card At The Bottom Of The Page

How To Make This Glazed Butter Cake

Preheat your oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very creamy. I beat this mixture for 2-3 minutes.

Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.

Butter and granulated sugar are creamed together for the cake batter.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition.

Flour, baking powder, salt and baking soda are mixed to add to the cake batter.

Generously grease and flour a 10 inch tube pan (including the center part).  Spoon or pour the glazed butter cake batter into the prepared pan, and spread it out evenly.

Bake The Glazed Butter Cake

Bake the cake in a preheated 350° F. oven for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly!

Batter for the butter cake is spread evenly in a tube pan before baking.

When done the cake should be a beautiful golden brown color on top. Test the cakes “doneness” by inserting a toothpick into the very middle of the cake.

If the toothpick comes out “clean”, then the cake is done. If not, stick it back in the oven for a few more minutes, and then check it again. Once done, transfer pan to a wire rack to cool.

To Remove Cake From The Pan

Place the cake pan on a wire rack, and let it cool for 10 minutes (important). After it has cooled, take a knife and gently run it around the edges of the cake (including center). This helps to loosen the cake from the pan. Place a wire rack upside down over the top of the cake. Carefully, (holding both the rack and the cake pan), “flip” the cake and rack over, to invert the cake bottom side up onto the wire rack.

Now place a large piece of wax or parchment paper UNDER the wire rack. This will help catch drips when you glaze the cake. The photo below shows the cake BEFORE it has been flipped over.

The butter cake browns nicely while baking, then it cools before removing it from pan.

Make The Butter Sauce For The Glazed Butter Cake

While the cake cools, make the butter sauce. Place butter, sugar, and water in a small pan, and cook on medium heat only until the butter has melted. The sugar should also have dissolved. Remove the sauce from the heat and stir in the vanilla and almond extracts.

How To Glaze The Butter Cake

Now you’re ready to put the glaze on. Poke holes all over the top of the butter cake. I used a chopstick to do this, but use whatever you have to do this. Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat the process on the top of the cake two more times.

Now poke holes into the sides of the cake. Use a pastry brush to “paint” on the glaze to cover the sides. Use all the remaining glaze to do this. You will be very glad you have that paper underneath the cake, because some glaze will drip through or down the edges, and it will catch it.

Holes are poked in top and sides of cake, then a butter glaze is added.
Here is what the glazed butter cake looks like from the side.

When you are all done with the icing on the glazed butter cake, let it stand for awhile, to ensure all of that glaze firms up before serving!

To Serve The Cake

Once the glaze has firmed up, and cake has cooled completely, you are ready to serve. You can slice and eat the cake just as it is OR you can “pretty it up” to serve (we eat with our eyes first, right?) TIP: I put a tiny wadded up ball of aluminum foil into the center hole of the cake as a filler, and then topped it with fresh blueberries, raspberries and a sprig of mint (from our garden). I think it looks quite beautiful!

Fresh raspberries, blueberries & a mint sprig garnish the top of the glazed butter cake!
The cake is shiny from the butter glaze on the top and the sides.

Slice the cake into 16 servings, and serve with or without the fruit. If you look closely at the photo below, you can see traces of where the buttery sweet glaze permeated the cake through the holes poked on top!

A slice of glazed butter cake on a plate with fresh blueberries, raspberry and a mint sprig.

Another serving idea is to serve the cake slices with fresh sliced strawberries (very lightly sugared), a dollop of whipped cream and another mint leaf for garnish. Think of it as an extra decadent strawberry shortcake on steroids! YUM!

Glazed butter cake is served with strawberries and whipped cream, like a shortcake.

And there you have it! An absolutely delectable glazed butter cake, that can feed a crowd! Hope you will consider trying this delicious dessert. Pretty sure you will be glad you did! Have a GREAT day!

Looking For More CAKE Recipes?

You can find all of my dessert/cake recipes in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: https://www.tasteofhome.com/recipes/blue-ribbon-butter-cake/

0 from 0 votes
Glazed Butter Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Category: Dessert
Cuisine: American
Keyword: glazed butter cake
Servings: 16
Calories Per Serving: 416 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup butter , softened
  • 2 cups granulated sugar
  • 4 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
For Butter Sauce:
  • 1 cup granulated sugar
  • 1/2 cup butter , cubed
  • 1/4 cup water
  • teaspoons vanilla extract
  • teaspoons almond extract
Instructions
  1. Preheat oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very light/creamy. I beat this mixture for 2-3 minutes. Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.

  2. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition. Generously grease and flour a 10 inch tube pan (including center part).  Spoon or pour batter into prepared pan, and spread out evenly.

  3. Bake at 350° F. for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly! When done the cake should be golden brown on top. Test the cakes "doneness" by inserting a toothpick into the middle of the cake. If toothpick comes out "clean", cake is done. If not, stick it back in the oven for a few more minutes, then check again. Once done, transfer pan to a wire rack to cool.

  4. Let cake cool for 10 minutes (important). Take a knife and gently run it around the edges of the cake (including center). This helps loosen cake from pan. Place a wire rack upside down over top of cake. Carefully, (holding rack and cake pan), "flip" the cake and rack over, to invert cake, bottom side up, onto the wire rack. TIP: Place a large piece of wax or parchment paper UNDER wire rack. This helps catch drips when you glaze the cake.

  5. While cake cools, make the butter sauce (glaze). Place butter, sugar, and water in a small pan; cook on medium heat only until butter has melted and sugar is dissolved. Remove sauce from heat; stir in vanilla and almond extracts. Poke holes all over the top of the still warm butter cake. Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat process on top of cake two more times (1/4 cup each time). Now poke holes into the sides of the cake. Use a pastry brush to "paint" on the glaze to cover sides. Use all remaining glaze to do this. Let cake cool completely (this will firm up the glaze). Garnish with fresh fruit, cut into slices, serve, and enjoy!

Nutrition Facts
Glazed Butter Cake
Amount Per Serving (1 slice)
Calories 416 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 100mg33%
Sodium 223mg10%
Potassium 94mg3%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 635IU13%
Calcium 45mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!