Category: Cakes

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!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: my Grandma, Grace B.

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.

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

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

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/

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/

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/

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!

Banana Crumb Cake

You’ll LOVE this easy to make, delicious Banana Crumb Cake! It’s a banana cake (dessert or coffeecake), with layers of streusel inside and on top!
You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!

About a month ago I made a “new to us” recipe for Banana Crumb Cake! Oh. My. Goodness!  This cake tastes amazing, and it was so good we shared it with a few of our neighbors!

The cake was so easy to make, and I was able to use some over-ripe bananas that were lurking around our kitchen! Basically the process is make the cake batter, layer in some butter and brown sugar streusel, then top the cake with more crumb streusel! EASY!

This banana crumb cake can be served as a dessert OR as a coffeecake!  I cut the cake into 12 large servings, but you can certainly get 24 smaller pieces out of this recipe (with a lot less calories per piece)! It is soooo delicious, you’ve just got to try it!

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

Prepare The Banana Crumb Cake Batter

Before you start making the batter, remember to preheat your oven to 350° F. and spray a 9×13 inch pan with some non-stick baking spray. Set the baking dish aside while you mix the batter.

Place very ripe bananas into a large mixing bowl. Mix the bananas (or mash them) until bananas are pureed. Add room temperature butter to the bowl, and continue to mix until these two ingredients are combined.

Bananas are mixed together to form a banana puree, to make cake batter.

STIR in the sugar, vanilla extract and eggs, until they are fully blended with the banana puree. Add two cups of flour and a cup of milk to the batter, and continue to stir until they are also fully incorporated into the batter.

Eggs, sugar and butter are added and mixed into the banana crumb cake batter.

Make The Crumb Streusel

To make the crumb streusel topping, place the COLD butter (cut into small chunks), brown sugar and flour into a medium bowl. Cut these ingredients together using a pastry cutter OR a fork. Continue until the butter is reduced to the size of peas, and then you will have made the simple crumb topping.

Butter, brown sugar and flour are mixed together to make crumb topping for the cake.

the crumb topping for the banana crumb cake is ready when butter is the size of peas.

Layer The Cake And Crumb Topping

Pour HALF of the banana crumb cake batter into a prepared baking pan. Spread it out, to fill the bottom of the pan. Sprinkle 1/3 of the crumb topping mixture evenly over the surface of the batter.

Half of the banana cake batter is poured into baking dish.

Pour the remaining cake batter over the layer of crumb topping. Top this layer of batter with all the remaining crumb topping, making sure to cover the entire surface of the batter.

Banana crumb cake batter is topped with the crumb streusel topping before baking.

Bake The Banana Crumb Cake

Bake the banana crumb cake in a preheated 350° F. oven for 50-55 minutes. I would suggest checking to see if it is done at the 50 minute mark.

The cake is done when golden brown on top, and the very center of the cake is set. If you insert a toothpick into the center of the cake, it should come out clean! The photo below shows what the banana crumb cake looks like, straight out of the oven.

The cake is golden brown on top once it has finished baking.

Ready To Eat This Delicious Banana Crumb Cake?

Let the cake cool down for about 10 minutes (or let it come to room temperature) before you attempt to cut into it! It’s hard waiting for this delicious cake that long, but you can do it!

Once the banana crumb cake has cooled slightly, go ahead and cut a piece to enjoy! You can see in the photo below that thin layer of crumb topping in the middle. YUM! You can serve this yummy cake warm, or at room temperature (we like it best at room temp.).

A piece has been removed from the banana crumb cake to reveal the inside.

If you want (optional), try drizzling the cake with a simple powdered sugar/milk glaze. You don’t need it, though. We really enjoy this cake unglazed, and think it is best just the way it comes out of the oven! The cake is moist and completely delicious, and full of banana flavor! I can’t say enough GOOD things about this amazing treat, because it is so good!

A slice of the banana crumb cake on a white plate, ready to eat!

There is a layer of crumb topping running through the middle of this piece of cake.

Hope you will be inspired to try this wonderful banana crumb cake for dessert, or as a breakfast coffeecake! We absolutely LOVED it, and because it was fabulous, I will definitely be making it again! Have a wonderful day, friends!

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite cake recipes 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

Original recipe source: https://cookiesandcups.com/banana-bread-crumb-cake/

Banana Crumb Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!
Category: Breakfast, Dessert or Coffeecake
Cuisine: American
Keyword: banana crumb cake
Servings: 12
Calories Per Serving: 674 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 ripe bananas
  • 1/2 cup butter , at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
For Crumb Filling and Topping:
  • 1 cup COLD butter , cut in chunks
  • 2 cups brown sugar
  • 2 cups all purpose flour
Instructions
  1. Preheat oven to 350° F. and spray a 9x13 inch pan with non-stick spray.

    Place very ripe bananas into a large mixing bowl. Mix the bananas (or mash them) until bananas are pureed or liquified. Add room temperature butter to the bowl, and continue to mix until these two ingredients are combined. Once combined, STIR in the sugar, vanilla extract and eggs, until they are fully blended. Add two cups of flour and a cup of milk to the batter, and continue to stir until they are fully incorporated into the batter. Set aside.

  2. Make crumb streusel topping: Place COLD butter (cut into small chunks), brown sugar and flour in a medium bowl. Cut these ingredients together with a pastry cutter OR by using a fork. Continue until butter becomes the size of peas, and you have a coarse crumb mixture.

  3. Pour HALF of the cake batter into prepared pan. Spread it out, to fill pan. Sprinkle 1/3 of the crumb topping mixture over the batter, to cover. Pour remaining cake batter over the layer of crumb topping (gently spread to cover). Top batter with all the remaining crumb topping, making sure entire surface of cake is covered.

  4. Bake cake in preheated 350° F. oven for 50-55 minutes. Check for doneness at the 50 minute mark. Cake is done when golden brown on top, and very center of  cake is set. If you insert a toothpick into center of cake, it should come out clean!  Let the cake cool down for 10 minutes (or let it come to room temperature) before you cut into it! Serve, and enjoy!

Recipe Notes

NOTE: These are large pieces (total of 12 servings). You can also cut the cake into 24 pieces, for a calorie count of 337 per piece.

OPTIONAL: I did not glaze this cake. If you want to add a glaze on top, simply mix 1 cup of powdered sugar with 1-2 Tablespoons of milk, and drizzle on cooled cake.

Nutrition Facts
Banana Crumb Cake
Amount Per Serving (1 (1/12th of total))
Calories 674 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 90mg30%
Sodium 428mg19%
Potassium 341mg10%
Carbohydrates 109g36%
Fiber 1g4%
Sugar 73g81%
Protein 6g12%
Vitamin A 800IU16%
Vitamin C 2.6mg3%
Calcium 115mg12%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!

Apple Cider Bundt Cake

You’ll love Apple Cider Bundt Cake! It’s an easy, delicious Fall dessert or coffeecake with apple cider, grated apples, cinnamon, nutmeg, and a cinnamon sugar topping.
You'll love Apple Cider Bundt Cake! It's an easy, yummy Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.

Have you ever had apple cider doughnuts, covered with cinnamon sugar coating?  Well, they are DELICIOUS, and this Apple Cider Bundt Cake tastes a LOT like them! YUM!

This recipe was one I found online from Betty Crocker (you know… good ol’ Betty!).  The base for this cake is a basic “super moist” yellow cake mix. Using a boxed cake mix is not only convenient, it makes this recipe incredibly EASY to make!

Made with apple cider, shredded tart apples, and the warm seasoning of cinnamon and nutmeg, this delicious, flavor-filled apple cider bundt cake absolutely screams “AUTUMN!”.

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

How To Make Apple Cider Bundt Cake

Making this apple cider bundt cake couldn’t be easier!  Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter.

Ingredients for apple cider bundt cake batter are placed in large bowl to mix.

The batter is combined for apple cider bundt cake with an electric mixer.

Peel, then grate or shred 2 medium tart apples (I used Granny Smith).  Add the shredded apple to the bowl with the apple cider bundt cake batter. Stir well, to fully combine.

Apples are peeled, then coarsely shredded for apple cider bundt cake.

Bake The Apple Cider Bundt Cake

Pour the batter into the greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of the cake comes out clean.

The batter for apple cider bundt cake is placed in a greased/floured bundt pan.

Remove the cake from the oven. Let it “rest” for about 20 minutes on a wire rack, to cool slightly.

Baked apple cider bundt cake cooling on wire rack before removing from pan.

While the cake is cooling, melt butter in a small dish or pan.  Combine sugar and ground cinnamon in a separate small dish.  You will use these to top the apple cider bundt cake, once it is removed from pan.

Melted butter and cinnamon sugar topping is ready to add to baked apple cider bundt cake.

After the apple cider bundt cake has cooled for about 20 minutes, run a spatula (or metal butter knife) around the edges of the bundt pan, to help loosen the cake from the pan.

To Finish The Apple Cider Bundt Cake

Once loosened from pan, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from the bundt pan. Place cake on a wire rack.

TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.  Use a pastry brush and completely cover the top, middle ring, and sides of the cake with melted butter. Make sure to use ALL of the melted butter.

Apple cider bundt cake is removed from pan, then is completely covered with melted butter.

Sprinkle (and press) 2/3 of the cinnamon sugar mixture (save the rest for later) onto the top, sides, and middle ring of the apple cider bundt cake.

I found it helpful to hold my hands right up next to the sides of the cake when I added the cinnamon sugar to the sides, to catch any that falls.

Cinnamon sugar topping is added to top and sides of baked apple cider bundt cake.

Let the bundt cake stand and rest for another 20 minutes after first application of cinnamon sugar mixture.

Apply The Second Coating Of Cinnamon Sugar Mixture

After 20 minutes, sprinkle the top and sides again with the remaining 1/3 cup of the cinnamon sugar mix. Press the mixture into the cake with your fingers.

See the butter drips and cinnamon sugar underneath the apple cider bundt cake? That’s why it is helpful to put a piece of parchment or wax paper underneath. It will make your cleanup so EASY!

Apple cider bundt cake gets a second coating of cinnamon sugar topping.

Let the cake cool completely once done. This is how it looked after it had cooled for about an hour. Oh my goodness!

Apple cider bundt cake side view, with Fall leaves in front.

It’s very dangerous to have such a delicious cake sitting around our home, since it is only my husband and I. Neither of us need to eat an ENTIRE cake, right?

I ended up taking plates with slices of this delicious apple cider bundt cake on it, to four of our neighbors homes, so they could all enjoy it, too!

Apple Cider Bundt Cake on green plate, with Fall leaves.

Time To Eat!

The cake cuts very easily, once cool.  Here is a slice of it on a plate, to show you what it looks like on the inside. Can you see the shredded apple in the photo below? I sure can!

A slice of apple cider bundt cake on plate, with Fall leaves in background.

All that’s left to do is pour a cup of tea or coffee, and sit down at the table with a nice slice of delicious Apple Cider Bundt Cake!  Grab your fork – this coffeecake is DELICIOUS!

Apple Cider Bundt Cake slice on plate with fork, with rest of cake in background with Fall leaves.

We truly enjoyed this apple cider bundt cake!  The flavors I associate with fall (apples, cinnamon, and nutmeg) are integral to this coffeecake, which can double as a dessert too, if you want! Hope you will give it a try… pretty sure you won’t be disappointed! Have a GREAT day!

Looking For Other Coffeecake Recipes On This Blog?

Be sure and check out these delicious coffeecake recipes:

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.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

Apple Cider Bundt Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.
Category: Breakfast, Dessert
Cuisine: American
Keyword: apple cider bundt cake
Servings: 12
Calories Per Serving: 302 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake:
  • 1 box yellow cake mix
  • 3/4 cup apple cider
  • 4 eggs
  • 1/2 cup butter , melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup shredded, peeled tart apples (I used 2 medium Granny Smith)
For Topping:
  • 3 Tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

  2. Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter. Peel, then grate 2 medium tart apples.  Add the shredded apple to the batter. Stir well, to fully combine.

  3. Pour the batter into generously greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of cake comes out clean. Remove cake from oven. Let it "rest" in pan for 20 minutes on a wire rack, to cool slightly. 

  4. While cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. Set aside.

  5. After cake has cooled, run a spatula (or metal butter knife) around edges of the bundt pan, to help loosen cake from pan. Once loosened, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from bundt pan. Place cake on wire rack. TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.  

  6. Use a pastry brush and completely cover the top and sides of the cake with melted butter. Use ALL of the melted butter. Sprinkle 2/3 of cinnamon sugar mix (save the rest for later) onto the buttered top, sides, and middle ring of cake, pressing it onto the cake. It's helpful to hold hands right up next to the sides of cake when adding  cinnamon sugar, to catch any that falls. Let cake rest for another 20 minutes. After 20 minutes, sprinkle top and sides of cake again with remaining cinnamon sugar mix. Press mixture into the cake with fingers.

    Once done, let cake cool completely, then slice and serve! Enjoy!

Recipe Notes

NOTE: I used Betty Crocker Super Moist Yellow Cake Mix for this recipe.

Nutrition Facts
Apple Cider Bundt Cake
Amount Per Serving (1 slice)
Calories 302 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 82mg27%
Sodium 427mg19%
Potassium 66mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 410IU8%
Vitamin C 0.6mg1%
Calcium 108mg11%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.

Raspberry Lemon Crumb Cake

You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.
You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.

This time of the year is the PERFECT time to find ripe raspberries at local farms or in the local produce section at the grocery store. Then you can make this absolutely yummy raspberry lemon crumb cake!

This past weekend I took my sister and brother-in-law raspberry picking at a local U-Pick farm. They were visiting Oregon from Southern CA for several days, and this is one of the activities my sister really enjoys when she comes up here to visit.

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

Where I Go To Pick Fresh Berries Every Summer

Rowell Brothers Berry Farm has been around since 1853, is about 15 minutes from our home, and is one of the scenic places I LOVE to pick raspberries, blueberries, and boysenberries each summer (plus the fact that you can eat berries for free while you pick is always fun!).

We got to the farm early in the morning, picked raspberries for half an hour and then we were done! Over eight pounds of raspberries picked in half an hour, and we only paid a little over $10, which is a real deal, compared to what they sell for at the grocery store.

A couple days later I used the berries to make homemade raspberry jam , froze a lot of them to use another time, and then also made this delicious raspberry lemon crumb cake with the remaining berries!

Raspberries ready to pick at local U-Pick farm!Fresh picked raspberries are so delicious!

How I Got This Recipe For Raspberry Lemon Crumb Cake

I received this recipe from a friend from Southern California 3 years ago.  Diane and I grew up together in the youth group at church, and ran into each other once again at a music group reunion we both attended. I hadn’t seen her in over 40 years! It was fun catching up with her, and I learned she had attended culinary school in the past.  Ooh… how fun!

Once I returned home to Oregon, Diane sent me this recipe via e-mail and suggested I might enjoy trying it!  I saved the recipe in a basket which contains a HUGE pile of recipes I want to try (too many recipes, never enough TIME), and just this week finally hunted it down and pulled it out to use with these fresh picked raspberries! So glad I did – this is a delicious recipe!

The recipe is incredibly EASY, and the fruit-filled crumb cake tastes wonderful.  We enjoy a slice for breakfast, accompanied by a good, strong cup of coffee! My husband said his favorite way to eat this would be with a big ol’ scoop of vanilla ice cream on the side!  It’s that versatile – it can be either a breakfast coffeecake or a dessert cake!

Here’s How To Make Raspberry Lemon Crumb Cake

Very cold chunks of butter are cut into flour sugar and salt, using a pastry blender. The butter is worked into the dry ingredients until mixture is crumbly and butter is about the size of a pea. One half of a cup of the crumbly mixture is set aside to use for a crumb topping for the cake later on.

Butter is cut into flour and sugar for cake

The remaining flour mixture is combined with baking powder, baking soda, egg, buttermilk and fresh lemon juice, and blended until fully combined.

Egg, lemon juice and buttermilk are blended into dry ingredients for cake

Fresh raspberries are gently stirred into cake batter.  The batter is then placed into a cake pan that has been coated (bottom and sides) with non-stick cooking spray.

Raspberries are gently stirred into batter, then batter is placed in cake pan

Lemon zest and juice are then added to the reserved flour mixture that was set aside earlier. This crumb topping is mixed until combined, then sprinkled over the top of the cake batter in cake pan.

Lemon zest and juice added to crumb topping, then sprinkled onto cake batter

Time To Bake The Cake!

The raspberry lemon crumb cake is baked in a preheated 350°F oven for 25-30 minutes, or until the cake springs back when touched lightly in the center. This picture below shows how it looked straight out of the oven.

Raspberry lemon crumb cake, right out of the oven.

Once the cake cooled to room temperature, it was cut into 8 wedges. The top was garnished with a few raspberries and a sprig of fresh mint (from my garden!).

Raspberry lemon crumb cake cut in 8 wedges, garnished with raspberries and mint leaf.

The inside look at a slice of this raspberry cake in pan.

Time To EAT!

You can see what the raspberry lemon crumb cake looks like on the plate. It’s LOADED with raspberries! The cake is not dry at all, and the combination of raspberry and lemon flavors are absolutely perfect!

A slice of raspberry lemon crumb cake, served on a white plate

Slice of raspberry lemon crumb cake, with fresh raspberries and mint garnish.

We truly enjoyed this simple, yet delicious raspberry lemon crumb cake!  I really hope you will consider trying this cake for yourself… you will be surprised just how easy it is to make, and hope you will enjoy it, as well!

Looking For More CAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious cake recipes, 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

Have a wonderful day!

Author's signature

Recipe Source: Diane Schultz O’Brien

Raspberry Lemon Crumb Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake. 
Category: Dessert or Coffeecake
Cuisine: American
Keyword: raspberry lemon crumb cake
Servings: 8 slices
Calories Per Serving: 207 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter (very cold)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup buttermilk (low-fat)
  • 2 Tablespoons lemon juice (fresh)
  • 1 egg
  • 1 cup fresh raspberries
  • 2 teaspoons lemon zest (finely grated lemon rind)
  • 3/4 teaspoon lemon juice (fresh)
Instructions
  1. Preheat oven to 350°F. Coat an 8" round cake pan with non-stick cooking spray (bottom and sides).

  2. Place flour, granulated sugar and salt in a large mixing bowl. Cut in chunks of COLD butter, using a pastry blender or 2 knives or forks, until the butter/crumbs are about the size of peas.  Measure out 1/2 cup of this crumb mixture and set aside to use as crumb topping later (set aside).

  3. To the mixing bowl with remaining flour mixture add the baking powder, baking soda, buttermilk, lemon juice, and egg. Beat on medium speed with a mixer until well blended. Gently STIR in fresh raspberries until fully combined with batter. Spoon batter into the prepared (sprayed) cake pan. Gently spread to cover bottom of pan.

  4. Take the reserved flour/crumb mixture and add lemon zest and juice to it. Combine these ingredients with a fork until crumbly.  Sprinkle this mixture over the top of the cake batter, until top of cake is covered.

  5. Bake cake on center rack of preheated 350°F oven for 25-30 minutes or until it is light golden brown on top and cake springs back with touched lightly in the center (mine took 30 minutes). Remove cake pan to a wire rack to cool to room temperature. Slice into 8 wedges, and garnish cake with fresh raspberries and a mint sprig, if desired. ENJOY!

Nutrition Facts
Raspberry Lemon Crumb Cake
Amount Per Serving (1 slice)
Calories 207 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 36mg12%
Sodium 140mg6%
Potassium 91mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 205IU4%
Vitamin C 6.2mg8%
Calcium 34mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.