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This salty and sweet peanut cluster recipe will be the favorite of all the chocolate lovers at your next party. Get the easy recipe here.

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HOW TO MAKE THE BEST AUTHENTIC RED PORK TAMALES | Tamales Rojos de Puerco

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How to make GREEN Chile Chicken TAMALES, The BEST Step by Step Recipe | Mexican Cooking

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How to make RED pork tamales | AUTHENTIC Mexican tamales recipe | Villa Cocina

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TAMALES RECIPE | How To Make Tamales | Simply Mamá Cooks

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Mexican Bunuelos - Isabel Eats {Easy Mexican Recipes}

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Often served during the Christmas and New Years holidays, this Mexican Bunuelos recipe makes the perfect fried dough covered in cinnamon sugar!

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By: Isabel

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe

This Champurrado recipe is made with Mexican chocolate, masa harina, milk, water, cinnamon, and vanilla. Thick and creamy, this cozy drink is best enjoyed on a cold winter night during the holiday season.

This Champurrado recipe is warm and comforting, and sure to fill you up this winter season! Just like Mexican atole, champurrado is made with masa harina but has the fun addition of Mexican chocolate.

This chocolate-based atole is prepared with milk, Mexican chocolate, and cinnamon. Sweetened with a little piloncillo and vanilla extract, every sip is creamy, thick, and satisfying and will warm you up from the inside out!

Enjoy a mug of champurrado with some Mexican bunuelos for a festive dessert or some tamales for a filling meal!

What is Champurrado?

Champurrado is a warm Mexican drink made by heating milk, Mexican chocolate, piloncillo, and Mexican cinnamon together. It's then thickened with a mixture of water and masa harina. When it's ready, champurrado is smooth, thick, chocolatey, and creamy!

It's a seasonal drink you can enjoy on a chilly evening, for breakfast, or around the holidays. Because of its thick texture, champurrado is filling, satisfying, and can be used as a nutritious meal replacement.

What's the difference between atole and champurrado?

Champurrado is a type of atole that's made with Mexican chocolate, whereas the basic atole recipe does not include chocolate.

Both atole and champurrado recipes are made with masa harina, piloncillo, vanilla extract, cinnamon, milk and water.

Ingredients you'll need for champurrado

Milk - I like using whole milk for the thickest and creamiest texture and flavor. You can use 2% or even almond milk if you prefer.

Piloncillo - This whole cane sugar has an earthy and caramel-like taste and is a staple in Mexican baking. (Learn more about piloncillo.)

Mexican chocolate - Mexican chocolate is a paste made from cacao nibs, sugar, and cinnamon. It has a rougher texture than milk chocolate and is usually not intended to be eaten on its own. My favorite brand is Abuelita, which you can usually find in grocery stores or ethnic markets. (Learn more about Mexican chocolate.)

Masa harina - This Mexican staple and necessary ingredient when making corn tortillas or tamales is made from dried maize corn. You can usually find masa harina in large grocery stores or your local Hispanic store.

Warm water - This is mixed with the masa harina to thicken the champurrado.

Cinnamon stick, vanilla extract, and salt - For flavor!

How to make champurrado

1. Heat the milk and chocolate mixture: Add the milk, piloncillo, Mexican chocolate, and cinnamon stick to a medium saucepan. Heat on the stove until the piloncillo and chocolate has dissolved. Remove and discard the cinnamon stick.

2. Combine the water and masa harina: Whisk together warm water and masa harina until it's a smooth mixture. Then add the masa harina mixture, vanilla extract, and salt to the saucepan and whisk to combine.

3. Heat it up and serve: Bring it up to a simmer, then lower the heat. Cook and whisk until the champurrado is thick, creamy, and smooth. Pour a large mug full of the finished champurrado and top it with a touch of cinnamon!

Tips and Substitutions

Don't have piloncillo? You can use 2 tablespoons of dark brown sugar instead.

Can't find Mexican chocolate? Look for it in the Hispanic food aisle at. your local grocery store or go to a specialty Hispanic grocery store. If you still can't find it, you can order it online here.

Is your champurrado grainy? Put in some elbow grease and keep whisking! Get the smoothest champurrado possible by whisking it vigorously throughout the whole cooking process. You'll want it velvety smooth for the best texture.

Want to make it dairy free? Use almond milk instead of dairy milk.

To make this completely vegan, use a vegan Mexican chocolate brand like Taza or Ibarra.

Storing and reheating

To store, keep the finished and cooled champurrado in the fridge for up to 4 days. The longer it sits, the thicker it will become.

To reheat, mix in a little more water or milk into the drink first. Give it a good stir, then heat it up in the microwave or on the stovetop.

Add milk, piloncillo, Mexican chocolate, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo and chocolate have completely dissolved. Stir frequently to make sure nothing sticks to the bottom of the saucepan.

Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.

In a small bowl, add warm water and masa harina. Whisk together until the mixture is smooth.

Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.

Bring to a simmer, reduce heat to low, and continue to cook, whisking frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The champurrado should be thick enough to coat the back of a spoon.

Serve and garnish with a touch of ground cinnamon or a cinnamon stick.

Milk: Using whole milk is best since it provides a thicker and creamier texture and flavor, but you can use 2% if you prefer. You can also use almond milk to make it dairy free.

Don't have piloncillo? You can use 2 tablespoons of dark brown sugar instead.

Don't forget to whisk! Make sure to whisk vigorously throughout the whole process to help get the drink as smooth and velvety smooth as possible. The champurrado should be completely smooth and not grainy. If it's still a little grainy, continue whisking until it becomes smooth.

Champurrado is a thick, creamy, and chocolatey Mexican drink thickened with masa harina. It's a chocolate-based atole that's authentic.

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Champurrado (Mexican Chocolate Drink) - Isabel Eats

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Champurrado is a thick, creamy, and chocolatey Mexican drink thickened with masa harina. It's a chocolate-based atole that's authentic.

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By: Isabel

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe

Marranitos (Mexican Gingerbread Pigs) are a pan dulce, or sweet bread, flavored with molasses and commonly found in Mexican bakeries. Best served with a cup of milk or coffee and eaten on weekend mornings!

Is this real life?! Never in my wildest dreams did I think I'd learn how to make a batch of Marranitos (these little Mexican gingerbread pigs), let alone share them online. But here I am, sharing one of my favorite childhood Mexican treats like it's no big deal. Who am I kidding - I'm nearly 30 years old, and these are still one of my favorite Mexican sweet breads! Let me explain.

1. they're shaped like little piggly wigglys. that right there is enough to put them in my top five.

2. they're somewhere between a cookie and a cake. they're not hard, but not totally soft either. best of both worlds.

3. they're not too sweet, which makes them perfect for dunking in a glass of milk or coffee on weekend mornings.

4. did I mention they're shaped like little pigs? okay, just checking.

If I could only pick one recipe to remind me of my childhood, it would be this one. I've probably said that about other recipes before, but I really (really, really) mean it this time. I grew up eating marranitos, or cochinitos as my family called them. I've also heard them called puerquitos, but they all mean the same thing - just different Spanish words for "little pigs".

Mexican Pan Dulce

My family used to pick up a big bag of pan dulce, or sweet bread, at the local Mexican bakery every weekend to eat for breakfast or dessert, and the only bread I'd ever reach for was the marranito.

They're the perfect mix of rich molasses flavor with a hint of sweetness that's satisfying and filling. Unlike other Mexican sweet breads that never really hit the spot (I'm looking at you, conchas), marranitos always seem to do the trick.

Ingredients and tools you'll need

Making these little Mexican gingerbread pigs is much easier than most people think! Aside from the usual baking ingredients like flour, butter, eggs, and the like, you'll need some dark brown sugar, milk, a bit of ground ginger, and some unsulfured molasses. All are ingredients you can find at most grocery stores, so the actual recipe ingredients should be very easy to find.

However, my favorite thing about this recipe - the cute little pig shapes - is something you'll probably have to order online. Here's the pig cookie cutter I have. It's smaller than the size of the marranitos you'll find in a Mexican bakery, but it's a normal size for homemade pan dulce.

I have no kids, so I have no firsthand experience in this department, but I imagine this would be a fun baking project for the little ones. At least I certainly enjoyed making these. What's more fun than stamping out little piggies with a cookie cutter?!

This recipe has been a huge hit in my house. Between John and I, we've eaten all but 3 of these gingerbread pigs, and I'm definitely not sorry about it. It's been cold and has even snowed here already, so we've been dunking these marranitos in some Mexican hot chocolate.

Slowly but surely, I'm getting in the holiday spirit and am so excited that this will be the first year John and I spend Christmas together. We've been together for about 8 years, and this is our first Christmas together! How nuts is that?

I've always gone to OKC to spend the holiday with family, and John's always gone to central PA to do the same. Since we got married in May, we thought it'd be best to take turns every year and switch off Thanksgiving and Christmas. So this year, Christmas will be with my family, and next year it will be with his.

I must admit, having our families be so far apart is definitely a challenge, but we're making it work. It's just one of many challenges I'm sure we'll run into as a married couple, but that's what it's all about, right? All because of a little four-letter word - love. 🙂

I hope you enjoy this recipe as much as I do!

Marranitos (Mexican Gingerbread Pigs)

Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.

In a separate large bowl, add the flour, ground ginger, baking soda and cinnamon. Mix together to combine.

Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.

Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter like this one to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.

In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.

Bake for 10 to 12 minutes, until the edges are lightly browned.

Marranitos (Mexican Gingerbread Pigs) are a pan dulce, or sweet bread, flavored with molasses and commonly found in Mexican bakeries. Best served with a cup of milk or coffee and eaten on weekend mornings!

The number of cookies will vary depending on the size of the cookie cutter you use. Here's the cookie cutter I used.

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Marranitos (Mexican Gingerbread Pigs) - Isabel Eats

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Marranitos (Mexican Gingerbread Pigs) are a pan dulce, or sweet bread, flavored with molasses and commonly found in Mexican bakeries. Best served with a cup of milk or coffee and eaten on weekend mornings!

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Super Moist Chocolate Cupcakes - Sally's Baking Addiction

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Super Moist Chocolate Cupcakes - Sally's Baking Addiction

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These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!

Today we're diving deep into what I like to call a "foundation recipe." Basic chocolate cupcakes which are, indefinitely, anything but basic.

This is a solid base recipe that serves as a jumping off point for many others. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. There will never be a reason to find a better version-this is THE chocolate cupcake recipe I use time and time again.

I shared this recipe 3 years ago as chocolate cupcakes with vanilla frosting, but I want to walk you through the process (1) with step-by-step pictures, (2) with careful explanations, (3) and I want to emphasize one VERY crucial instruction. If you skip this instruction, your entire batch will be ruined. Trust me, the evidence has landed in my trashcan time and time again. It's not pretty.
Curious about other foundation recipes?

1. Vanilla cupcakes and vanilla cake

2. Sugar cookies and chocolate sugar cookies

3. Chocolate cake (try this!!)

4. Chewy brownies

5. Peanut butter cookies (foundation for 6+ other cookies on my site!)

Today's chocolate cupcakes are for true chocolate fans. I'm talking about those of you who don't qualify an item as dessert unless there's chocolate involved. Strawberry shortcake is a dessert impostor and forget about apple pie. That's some sort of health food, right?

You need 2 bowls, 1 whisk, and 1 spatula. The base of these chocolate cupcakes, and what is responsible for the super-moist texture, is oil. Like double chocolate muffins, we're not creaming butter here, so there is no need to break out the mixer. Though you can absolutely use a hand or stand mixer if it's easier for you.

We're also achieving an incredibly moist texture with buttermilk. Just like in these cream-filled chocolate cupcakes, buttermilk also gives us the best flavor. I don't typically have buttermilk in the fridge, so I sour whole milk instead. Check out my recipe notes for how to do that one.

Another tip? Make sure you're using natural unsweetened cocoa powder, not dutched cocoa. Why? Here's the difference between dutch-process vs. natural cocoa powder. And if you really want to learn today, here is the difference between baking soda vs. baking powder and why I use both in these chocolate cupcakes.

So there's 1 bowl for dry ingredients and 1 bowl for wet ingredients. Gently mix the two together. The batter isn't as thick as you would think. We don't really want a super thick chocolate batter because that would yield a cupcake similar to brownies. Dense. We don't want dense! We want spongey, cakey, and rich.

This Will Make or Break Your Recipe

Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. Half full. You will question yourself as you pour in the batter. Really? This is ALL that I'm using for each cupcake? The answer is yes, that is all you are using for each cupcake.

If you fill the liners too full, the cupcakes will overflow.

Too full = crisp mushroom tops

Too full = sinking in the center

Got that? Halfway full! Halfway full!

Now that the cupcakes are baked and your self control is fading quickly, it's time to frost them. The frosting flavor is completely up to you. We have a plethora of options on this site from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. Keeping things even (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles.

And layer that buttercream on nice and tall. (I used Wilton 1M!)

I don't normally reach for chocolate desserts if there's a fruity one on the menu, but I would gladly unwrap one of these over any other choice.

By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake.

Super Moist Chocolate Cupcakes

★ ★ ★ ★ ★ 4.6 from 337 reviews

Keywords: chocolate cupcakes

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Super Moist Chocolate Cupcakes - Sally's Baking Addiction

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Ditch the box mix and try these unbelievable super moist chocolate cupcakes at home instead! They're rich, fudgy, and so easy to make.

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Easy Crusty Rolls recipe, crusty artisan rolls | Jenny Can Cook

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Easy Crusty Rolls recipe, crusty artisan rolls | Jenny Can Cook

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PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.

Ingredients:

2 1/2 cups (300-325 g /10 3/4 ounces) bread flour or all-purpose flour (AERATE FLOUR BEFORE MEASURING - See How)

1/4 teaspoon (1 g) instant or dry active yeast

1 teaspoon salt

1 1/4 cups hot tap water (up to 130° F)

Instructions:

1. In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.

2. Cover with plastic wrap & let stand on counter top for 3 hours.

3. After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn't stick (about 2 Tbsp).

4. Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.

5. Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.

6. As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.

7. Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.

METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.

Want These Rolls Faster? Click here for my NEW 2-Hour Crusty No Knead Rolls.

To Freeze: Once baked & cooled, they freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They'll be even more crispy than first-baked!

Variation: To make sesame seed rolls, gently brush rolls just before baking with egg white and sprinkle with sesame seeds.

No Knead Crusty Rolls

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Easy Crusty Rolls recipe, crusty artisan rolls | Jenny Can Cook

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PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.

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Red Velvet Cupcakes - Sally's Baking Addiction

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Red Velvet Cupcakes - Sally's Baking Addiction

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Over the past year, the most requested recipe on my blog is... red velvet cupcakes. I have tried-and-true recipes for chocolate cupcakes and vanilla cupcakes, but red velvet cupcakes were missing. To be honest, I was never a huge fan of red velvet up until a few years ago. Is it chocolate? Is it vanilla? The flavor always leaves me confused.

But I began to fall in love with it when I bit into a lavish 3 layer slice of red velvet cake at my friend's wedding. It was so unworldly moist, very buttery, full of vanilla flavor with a hint of chocolate goodness. And the tang from the cream cheese frosting was the perfect compliment to the indulgently sweet red velvet crumb underneath.

Simply put? That red velvet cake was the bees knees.

I have never been able to recreate something like it! I've felt like a red velvet failure for the past 3 and a half years. I've tried a lot of "good" red velvet cupcake and cake recipes- some great- but nothing that deserves a spot in my archives. When I received the billionth request from a red velvet loving reader (thank you for the nudge, Nancy!), I knew it was time to put on my big girl red velvet pajama pants. Ick! I don't wear velvet pants.

In the midst of all my pumpkin pie shenanigans last week, I also worked like a mad scientist on a red velvet cupcake recipe. And I am praising the heavens that I finally nailed it. NAILED IT! These cupcakes are absurdly amazing. And I'm not just saying that. My husband who "hates" red velvet inhaled 2 before his dinner of buffalo wings and french fries. The metabolism of a 20 something man, ladies and gents.

I'm getting off topic. So, let me tell ya a thing or two about these here cupcakes.

What makes red velvet stand out from say, chocolate cupcakes, is its wonderfully buttery flavor. I love that about red velvet. And during some recipe testing, I threw that flavor aside because all I could concentrate on was "make this cupcake moist, sally." And we all know oil brings so much moisture to cupcakes! But with oil we (1) don't have that natural buttery flavor and (2) the cupcakes aren't as light and soft. Something creamed butter imparts into cakes and cupcakes. Furthermore, I often find that too much oil weighs baked goods down.

So, let's use both. Oil - "the moist maker" (name that quote!) and creamed butter - a tried and true way to a fluffy cupcake crumb.

The cocoa. We're using that so the red velvet cupcakes can have a hint of chocolate. To me, red velvet is more of a vanilla cake than a chocolate cake. So I use only 4 teaspoons of cocoa to give the cupcakes that subtle chocolate flavor. It's perfect.

Though I typically love throwing brown sugar into just about everything I bake, I leave it out of these red velvet cupcakes. I don't want 1 hint of molasses flavor overtaking the vanilla, butter, and chocolate flavors. Simple white sugar is enough.
Baking Science // Nerd Alert...
Buttermilk is a must when it comes to red velvet. Slightly tangy, lots of moisture, and ultra creamy. You really cannot make these red beauties without it. Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. So does the vinegar. Don't get scared, a touch of vinegar is normal in red velvet desserts- and no, you cannot taste it. If you don't have white vinegar, you can use apple cider vinegar. The vinegar also makes the red... redder.

I almost forgot to mention the flour. What may have thrown off all my red velvet cupcake testing was the flour. Cake flour is key to an ultra light cake, but I (and you, I'm sure) don't really keep cake flour in the pantry. So, I usually develop my cake and cupcake recipes with all-purpose. Well. The moment I added cornstarch to all-purpose flour to make DIY cake flour was the moment I knew this recipe would be the winner. What's cake flour and why is it so extraordinary? Cake flour is a low protein flour (about 8%) and has a very fine texture. A lower protein count = less gluten forms when you mix it into a batter, thus producing a cake with a fine, soft crumb. Think, angel food cake. In a nutshell, cake flour produces a noticeably lighter cake crumb than all-purpose and red velvet cakes are known for their soft, light texture. Rather than buying cake flour, reduce all-purpose flour slightly and add cornstarch.

That was much longer than I intended it to be. Oy.

Though the red velvet cupcake itself is pretty impressive, my favorite part about this cupcake is its combination with cream cheese frosting. My frosting is like a cloud from cream cheese heaven. Incredibly creamy, tangy, sweet, smooth, and luscious. It's my favorite cream cheese frosting recipe and has never steered me wrong.

You're going to love 'em. Red velvet lovers, now we rejoice.

More Red Velvet to Love:

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Keywords: red velvet cupcakes

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Red Velvet Cupcakes - Sally's Baking Addiction

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Over the past year, the most requested recipe on my blog is... red velvet cupcakes. I have tried-and-true recipes for chocolate cupcakes and vanilla cupcakes, but red velvet cupcakes were missing. To be honest, I was never a huge fan of red velvet up until a few years ago.

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6 Inch Cake Recipes - Sally's Baking Addiction

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6 Inch Cake Recipes - Sally's Baking Addiction

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Learn how to make a deliciously soft and buttery 6 inch vanilla cake, plus a dozen other cake flavors for your smaller 6 inch cake pans. These are perfect for smaller gatherings and much easier to decorate, too!

More and more over the past few years, I see questions about adapting large layer cake recipes to fit smaller 6 inch cake pans. 6 inch cakes are very popular and yet most traditional cake recipes don't accommodate the smaller size.

But last year I discovered an easy solution when I made a 6 inch birthday cake. I no longer adapted cake recipes to fit the smaller cake pan size. Instead, I began using cake batter from my CUPCAKE recipes. (And most of my cupcake recipes are actually adapted from the larger cake variety, so the work is already done!)

I know it's nothing groundbreaking, but it was a total lightbulb moment as I suddenly had dozens of 6 inch cake flavors to bake. I love the 6 inch size for children's birthday cakes, small gatherings and celebrations, or bridal/baby showers where there's a lot of other desserts. And when it comes to decorating, 6 inch is a very non-intimidating size cake!

Cupcake Batter = 3 Layer 6 Inch Cake

Cupcake batter that produces about 12-15 cupcakes is the perfect amount for a 3 layer 6 inch cake. One dozen cupcakes usually takes about 3-4 cups of cake batter, which divides perfectly between 3 6 inch cake layers. This means that you can essentially turn any batch of cupcakes into a small layer cake. I've tested this several times with many different flavors, but usually stick with vanilla cake and chocolate cake, which are made from my vanilla cupcakes and chocolate cupcakes respectively.

6 Inch Cake Flavors

Use the batter for the following recipes to make different flavor 6 inch cakes:

All 6 inch cake layers take about 18-21 minutes at 350°F (177°C). You need about 2.5-3 cups of frosting for a 3 layer 6 inch cake, which is usually the amount used for 1 dozen cupcakes. Any of the frosting recipes paired with the listed cupcakes would be perfect. 🙂

How to Prep Your 6 Inch Cake Pans

After you choose your 6 inch cake batter, it's time to start prepping the cake pans. First, make sure you have quality 6 inch cake pans. I started using Fat Daddio's 6 inch cake pans last year and loved them so much that I switched out my 9-inch and 8-inch cake pans for the Fat Daddio's brand. From one baker to another-these pans are incredible quality for the price. Not working with this brand, just a genuine fan.

The smaller the cake, the more difficult it is to neatly release from the baking pan. Here's my guaranteed solution so that your 6 inch cake layers glide right out:

1. Make a parchment paper round. Trace the bottom of the cake pans on a large piece of parchment paper. Cut out the parchment circles.

2. Very lightly grease the baking pans.

3. Place the parchment round inside.

4. Grease the parchment round too. Using butter or baker's nonstick spray, I grease the pan AND the parchment. This promises an ultra non-stick environment for your cake. Never any sticking.

I usually keep a stack of parchment rounds on hand just in case I'm in a rush to get a cake in the oven. For cake emergencies, of course.

Divide the batter evenly between the cake pans and bake.

How to Frost & Decorate a 6 Inch Cake

You need about 2.5-3 cups of frosting to frost a 3 layer 6 inch cake. The frostings paired with the cupcake recipes listed above are plenty for your 6 inch cake, such as vanilla buttercream, chocolate buttercream, strawberry buttercream frosting, or white chocolate buttercream frosting. You can also add fillings such as raspberry cake filling between the layers. Assembling and decorating a 6 inch cake is just like putting together a larger cake, but the smaller size is definitely easier to work with.
Tools I find helpful:

1. Cake Turntable: This size is great for larger 9 inch cakes as well. A cake turntable makes it easy to frost the sides of a cake with a bench scraper.

2. Bench Scraper: I like to run a bench scraper around the sides of the cake to smooth out the frosting. This works for any size cake. If you've never used one before to decorate a cake, you can watch me use it in my vanilla cake video. They're very handy!

3. Small Offset Icing Spatula: Use this for spreading the frosting between the layers and on top of the cake. The small size is great for frosting cupcakes too.

Since this is a small cake, it's easy to pick up with a couple flat spatulas and carefully transfer to a cake stand or serving plate. You can also use cake boards, which are cardboard cut-outs that provide a sturdy foundation for your cake if you need to move it to another surface.

Small cakes are taking over! Which flavor will you try first?

PS: I bought the pictured teal cake stand from Home Goods and unfortunately can't find a link to it for you! Make sure you find a cake stand that's about 8 inches in diameter to comfortably fit the 6 inch cake.

Keywords: cake, vanilla cake

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6 Inch Cake Recipes - Sally's Baking Addiction

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Learn how to make a deliciously buttery 6 inch vanilla cake, plus a dozen other cake flavors for your smaller 6 inch cake pans.

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Inspired Taste - Easy Recipes for Home Cooks

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This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe

Watch The Video

How to Make Carrot Cake From Scratch

This carrot cake is quick, easy to make, and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake. It wasn't something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we've made, but it's a cinch to make. If you are looking to make cupcakes, see our easy carrot cake cupcakes recipe! It's inspired by this cake.

More carrot recipes: Try our quick and easy roasted carrots, carrots with garlic butter, or these honey roasted carrots.

Carrot Cake Ingredients

The ingredients you need for this cake are simple and I bet you have quite a few of them already in your kitchen! The full recipe is below, but here is a quick overview:

I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.

Baking soda helps the cake to rise. We don't add baking powder, the cake does not need it.

Salt, cinnamon, and vanilla extract make the cake taste amazing.

Oil keeps the cake nice and moist - any neutral-flavored oil will work. (Melted coconut oil works, too, but there will be a light coconut flavor in the baked cake.)

Sugar makes the cake moist, light, and delicious. I love a combination of white and brown sugar, but you can use one or the other. Since posting the recipe, some of our readers have asked whether or not we can reduce the sugar called for in the recipe. You can, just keep in mind that the amount we specify will produce the moistest cake.

Eggs give the cake structure.

Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. When we first tested the cake, we scaled the number of carrots back to two cups since three cups just sounded a bit extreme. After baking and letting it cool, we were a little disappointed. So if you're making the cake and start to second-guess the number of carrots called for in our recipe below, don't. You need all three cups. It is a carrot cake, after all.

Pecans and raisins are optional! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. These are completely optional, so go with what you love.

Making the Cake Batter

The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make this cake! As you can see from our recipe video, all you need to do is combine all the ingredients. Here's how I like to do it:

Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended. Then I whisk all the wet ingredients together in another bowl.

Fold the dry and wet ingredients together: Then I switch to a rubber spatula or large spoon and fold the two - wet and dry ingredients - together until I don't see any large streaks of flour. (We use the same method when making this cinnamon coffee cake, our easy pineappleupside-down cake, and this buttery blueberry cake. Both recipes are so good!)

Add carrots, nuts, and raisins: When I've got the batter ready, I fold in the carrots, and if I'm using them, the nuts and raisins.

Baking the Cake

When it comes to baking the carrot cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic). After baking, let the layers cool then frost with your favorite frosting.

Frosting the Cake

We love our extra creamy cream cheese frosting. It's soft and creamy and doesn't firm up like some cake frostings. (If this is what you are looking for, check the notes section of the recipe, we provide a recipe for traditional cream cheese frosting).

The frosting is actually the same one we used to top our Guinness Chocolate Cake. It's made with only three ingredients:

If you're not into frostings or if you don't have the ingredients on hand, try the cake as-is without any frosting at all. Or, sift a little bit of powdered sugar on top. When Adam and I were testing this recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain.

What Our Readers are Saying

If you don't believe that our recipe helps you bake the best homemade carrot cake, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

"Thank you so much for sharing this recipe, very easy to follow, came out perfect first attempt great hit with the family, now a regular demand from my kids." - A

"This carrot cake was amazing!!! I made it for my husband's birthday and he said it would win a Paul Hollywood handshake (from The Great British Bake-off)" - Yuna

"This is an absolutely divine carrot cake recipe!!!! It is so hard to find one that is not dry - this one is moist and works perfectly every single time and we make it often as it is definitely our favorite!!!" - Jodi

Since posting this recipe, we've had some frequently asked questions. Here are the most common:

Frequently Asked Questions

Can I make carrot cake cupcakes using this recipe? Yes, absolutely (and if you read through the comments, many of our readers have done just that). To make cupcakes instead of a cake, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes. We have been asked this question so often, that we've added a carrot cake cupcakes recipe to the blog (click to see it now).

Can I make one large single-layer cake? Yes, but the baking time will change. For a bundt cake, a 10-cup or 12-cup Bundt pan should be fine. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup. The batter will also fit into a 9-inch by 13-inch pan, but you might need to leave out a bit of the batter so it does not overflow. (I'd also bake the cake on a sheet pan, just in case some batter comes over the sides.)

How do you store the carrot cake? Technically, because there is a cream cheese frosting on the cake, it should be kept in the fridge, but most bakers (even professional ones) are okay with leaving a frosted cake on the counter for a day or two (as long as your kitchen isn't hot). If you prefer to refrigerate the cake, it will last for 5 to 6 days.

Can I use applesauce instead of oil in the carrot cake recipe? This is something we have never tried ourselves, so you may need to do some experimenting on your own. That said, you should be able to swap some of the oil for applesauce without too many issues.

Can I add pineapple to the carrot cake? Yes, absolutely. It will add even more moisture to the cake so use fresh pineapple or if you are using canned, drain it first before adding to the cake. We do not recommend adding more than 1 cup.
Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. - Adam and Joanne

Incredibly Moist and Easy Carrot Cake

This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger.

This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious.

Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

You Will Need

For Carrot Cake

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 teaspoon vanilla extract

1/2 cup (65 grams) raisins
For Creamy Frosting
Directions

Make the Batter

1Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.

2Heat the oven to 350 degrees Fahrenheit (176C).

3Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

4In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.

5Add the eggs, one at a time, whisking after each one.

6Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

7Stir in the carrots, nuts, and raisins.

1Divide the cake batter between the prepared cake pans.

2Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

3Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

1In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

2Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.

3Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.

4When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.

5Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Adam and Joanne's Tips

Frosting Substitute - Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.

How to Make Carrot Cake Cupcakes: For cupcakes, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.

Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. Bake time may be slightly longer.

Recipe inspired and adapted from Smitten Kitchen's Recipe for Carrot Cake Cupcakes.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste - We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe This carrot cake is quick, easy to make, and utterly delicious.

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German Chocolate Cupcakes - Preppy Kitchen

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German Chocolate Cupcakes - Preppy Kitchen

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What could be better than German chocolate cupcakes? Oh yeah... maybe filling them with a delicious bourbon chocolate ganache! Yum. Don't they look scrumptious? You should also try my easy vanilla cupcake recipe!

SOME TIPS AND POINTERS TO MAKE GERMAN CHOCOLATE Cupcakes

Ganache is totally optional and you don't have to add the bourbon if serving to minors or if you're not into the taste.

You can make the cupcakes a day in advance. Cover and leave at room temperature. Or Make them a week or two in advance, wrap well and freeze then bring to room temperature before decorating.

The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.

How To Make German Chocolate Cupcakes

How Do You Make German Chocolate Cupcakes?

1. For the cake; Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.

2. Chop up the chocolate and melt it with the coffee in a glass bowl over a pot of simmering water. Make sure the water doesn't touch the bowl. In the bowl of a stand mixer, or with a hand mixer, beat the butter until it is smooth and creamy.

3. Add the sugar to the stand mixer with the creamed butter and continue beating until it is fluffy. About 3-5 minutes. Scrape down the sides of the bowl as needed and add the egg yolks one at a time. Make sure each egg fully incorporates before adding the next, then add the vanilla.

4. Add the melted chocolate. Beat until it is fully incorporated, then add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.

5. Scrape the bowl to make sure the mixture is homogeneous. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. (Rotate the pans about halfway through to ensure even baking). Remove from the oven and let cool for about 15 minutes.

6. For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. Remove them from the oven, let cool, and then give them a fairly fine chop.

7. In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken (about 5 minutes), remove it from the heat.

8. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. (About 30-60 minutes).

9. For the ganache; put the chocolate chips in a small bowl with the bourbon. Heat the cream in a small saucepan until it begins to bubble. Pour it over the chocolate chips and allow it to sit for a minute or so and then whisk it together until there are no lumps.

10. For the assembly; use a cupcake corer to carefully remove the core of the cupcake and set it aside.

11. Pour the ganache into the cored cupcake holes then place the piece of the cupcake back on top to close off the hole. Using an ice cream scooper, cover the tops with the coconut frosting mix.

12. Drizzle the top of the frosted cupcake with more ganache and add a candied pecan to the top of each cupcake. Enjoy!

* Nutrition Disclaimer
If you've tried these German chocolate cupcakes then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! IF YOU LOVE THIS RECIPE TRY THESE OUT! German Chocolate Cake Chocolate Cherry Cupcakes Mocha Cupcakes

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What could be better than German chocolate cupcakes? Oh yeah... maybe filling them with a delicious bourbon chocolate ganache! Yum. Don't they look scrumptious? You should also try my easy vanilla cupcake recipe! Ganache is totally optional and you don't have to add the bourbon if serving to minors or if you're not into the taste.

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German Chocolate Cupcakes - Preppy Kitchen

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What could be better than German chocolate cupcakes? Oh yeah... maybe filling them with a delicious bourbon chocolate ganache! Yum. Don't they look scrumptious? You should also try my easy vanilla cupcake recipe!

SOME TIPS AND POINTERS TO MAKE GERMAN CHOCOLATE Cupcakes

Ganache is totally optional and you don't have to add the bourbon if serving to minors or if you're not into the taste.

You can make the cupcakes a day in advance. Cover and leave at room temperature. Or Make them a week or two in advance, wrap well and freeze then bring to room temperature before decorating.

The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.

How To Make German Chocolate Cupcakes

How Do You Make German Chocolate Cupcakes?

1. For the cake; Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.

2. Chop up the chocolate and melt it with the coffee in a glass bowl over a pot of simmering water. Make sure the water doesn't touch the bowl. In the bowl of a stand mixer, or with a hand mixer, beat the butter until it is smooth and creamy.

3. Add the sugar to the stand mixer with the creamed butter and continue beating until it is fluffy. About 3-5 minutes. Scrape down the sides of the bowl as needed and add the egg yolks one at a time. Make sure each egg fully incorporates before adding the next, then add the vanilla.

4. Add the melted chocolate. Beat until it is fully incorporated, then add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.

5. Scrape the bowl to make sure the mixture is homogeneous. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. (Rotate the pans about halfway through to ensure even baking). Remove from the oven and let cool for about 15 minutes.

6. For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. Remove them from the oven, let cool, and then give them a fairly fine chop.

7. In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken (about 5 minutes), remove it from the heat.

8. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. (About 30-60 minutes).

9. For the ganache; put the chocolate chips in a small bowl with the bourbon. Heat the cream in a small saucepan until it begins to bubble. Pour it over the chocolate chips and allow it to sit for a minute or so and then whisk it together until there are no lumps.

10. For the assembly; use a cupcake corer to carefully remove the core of the cupcake and set it aside.

11. Pour the ganache into the cored cupcake holes then place the piece of the cupcake back on top to close off the hole. Using an ice cream scooper, cover the tops with the coconut frosting mix.

12. Drizzle the top of the frosted cupcake with more ganache and add a candied pecan to the top of each cupcake. Enjoy!

* Nutrition Disclaimer
If you've tried these German chocolate cupcakes then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! IF YOU LOVE THIS RECIPE TRY THESE OUT! German Chocolate Cake Chocolate Cherry Cupcakes Mocha Cupcakes

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What could be better than German chocolate cupcakes? Oh yeah... maybe filling them with a delicious bourbon chocolate ganache! Yum. Don't they look scrumptious? You should also try my easy vanilla cupcake recipe! Ganache is totally optional and you don't have to add the bourbon if serving to minors or if you're not into the taste.

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Chocolate ganache is one of my favorite things to add to desserts. It can be the glossy crown for your cake, an indulgent topping for your ice cream, or a treat in itself when you roll it into bon bons! You only need two ingredients to make this simple ganache. Follow my step-by-step guide down below to make your own smooth, silky, and glossy homemade ganache!

WHAT YOU NEED TO MAKE THIS RECIPE

Heavy cream - you must use heavy cream to make the ganache. Milk, half and half, or a lower fat cream will lead to the ganache not coming together correctly. If there isn't enough fat, then the chocolate will not set once cooled, and you'll end up with a runny chocolate sauce instead.

Chocolate - you can use any type of chocolate, from semi-sweet chocolate to dark chocolate and even white chocolate. I recommend using high-quality pure chocolate baking bars as they melt smoother than chocolate chips.

HOW TO MAKE CHOCOLATE GANACHE

1. Heat heavy cream on the stovetop in a small saucepan or the microwave until just about to boil.

2. Chop chocolate roughly and transfer it to a bowl. If using chocolate chips, you can skip this step or give them a few swipes with the knife.

3. Pour the hot heavy cream over the chocolate, cover the bowl with a plate, and set aside for a minute.

4. Mix chocolate until dissolved and glossy. If a few pieces of chocolate are left unmelted, microwave at 50% power for about 10 seconds and mix again.

PRO TIPS FOR MAKING THIS RECIPE

Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and the chance of burning. I use a sharp chef's knife, but a serrated knife is great if you have one as it prevents the chocolate bar from breaking into tiny shredded shards.

Don't burn your chocolate! If you need to microwave it, use short 10 second bursts at 50% power.

If your ganache is too runny, let it cool down to set or add some more chopped chocolate in.

Ganache thicker than desired can be heated up or mixed with more warm cream.

The lighter the chocolate, the less cream you'll need. For example, white chocolate will need around 50% more chocolate or 50% less cream to yield the same results.

Keep an eye on the heavy cream if you are microwaving it, as it could bubble over.

FREQUENTLY ASKED QUESTIONS

What is the difference between ganache and frosting?

A ganache typically has chocolate melted in a liquid-like cream. Ganache can have many consistencies, with the most common being in the maple syrup/warmer honey range. Frostings are thicker in consistency and are almost always made with butter. However, when cooled, you can turn chocolate ganache into a frosting. Allow the mixture to cool in the fridge for an hour before beating it with a mixer until light and fluffy.

How long does it take for it to set?

Setting time will depend on the amount of liquid used and ambient temperature but generally, it will take at least a few hours to set in the bowl fully. If you've poured it on a surface and it has spread thinly, then it'll take less time to set, about 10 minutes. Keep in mind that while the ganache will firm up, it'll remain on the softer side and won't be rock solid.

How do I store this?

Your newly made chocolate ganache should be fine at a cooler room temperature for a day or two. After that, you should refrigerate it. The ganache will keep in an airtight container for up to a month in the refrigerator. You can also freeze it for up to two months.

What can I use this ganache on?

A few of my favorite recipes that use this recipe are my , Rocky Road Cake , Chocolate, Zucchini Cake , Chocolate Sheet Cake , and Best Chocolate Cake . Let me know in the comments down below what your favorite way to use this is!

What are some variations?

While you only need two ingredients, you can add some add-ins to change things up.

Pour hot coffee on the chocolate for a rich mocha flavor.

Adding a few tablespoons of brandy or bourbon gives your ganache a boozy hit that makes for amazing truffles , filling, and an anytime treat!

Add orange blossom water for a wonderful floral note.

Toasted nuts add wonderful flavor and texture to any ganache.

* Nutrition Disclaimer
If you've tried easy Chocolate Ganache, then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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Chocolate ganache is one of my favorite things to add to desserts. It can be the glossy crown for your cake, an indulgent topping for your ice cream, or a treat in itself when you roll it into bon bons! You only need two ingredients to make this simple ganache.

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Peanut Butter Cookies Recipe - Preppy Kitchen

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Peanut Butter Cookies Recipe - Preppy Kitchen

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Adding peanut butter to cookies creates an amazing soft consistency with a very delicate, velvety crumb. These classic peanut butter cookies are complete crowd pleasers.

You can make them days in advance for instant gratification anytime and they're so easy to make! The most difficult part is having the patience to let them set up after they're out of the oven. For another cookie recipe that utilizes peanut butter, try my Easy No Bake Cookies!

What You'll Need for This Recipe

Peanut Butter: I like using a creamy peanut butter for this recipe but you can definitely use chunky peanut butter instead. If you're using a natural peanut butter make sure to give it a VERY good mix before adding.

Brown Sugar: You can use either light or dark brown sugar in this peanut butter cookie recipe. Dark brown will impart a slightly more caramel-like flavor.

How to Make Peanut Butter Cookies

1. Preheat over to 350F. Sift flour and baking powder together into a large bowl then whisk to combine.

2. Cream butter, granulated sugar, and brown sugar in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until incorporated.

3. Mix in the room temperature egg and vanilla extract then scrape the bowl down and mix once more.

4. Add flour mixture and beat on low until just incorporated.

5. Roll the cookie dough into one inch balls and place on baking sheet lined with parchment paper.

6. Flatten the cookie dough balls with a fork in a criss-cross pattern. Bake cookies for about 8 minutes. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Pro Tips for This Recipe

You will bake the cookies until almost done when the edge is just starting to change color. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you have any questions about flour measuring check out the YouTube video I made about it.

The cookies will be VERY soft just out of the oven so let them rest for a while on the baking sheets before transferring to a wire rack; when cooled they will be firm enough to handle and quite delicious.

Store in an airtight container for up to a week for delicious anytime treats.

Frequently Asked Questions

Why do They have fork marks?

Peanut butter cookies are denser than most and will not spread out in the oven very much and would not bake evenly if the fork marks were not there to flatten them out and really press them down.

How to Get the Perfect Fork Mark Pattern

To get the perfect fork mark/ crisscross pattern try using skewers instead of a fork. I used my trusty wooden skewers, snapped a few in half, lined four up and pressed down. It took more time but I got the picture-perfect cookies of my dreams. A fork works well too of course, try to use one with long tines. For a clean release pull the fork away instead of lifting up, or it you're using the skewers try twisting them.

What's the best peanut butter to use for these cookies?

For best results I use a smooth, salted peanut butter.

There's no need to use a sweetened peanut butter but if that's what you have on hand it will work just fine, you make want to decrease the sugar by 2 tablespoons though.

If you're using a natural peanut butter without stabilizers make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny cookies.

Any brand that you enjoy the taste of plain will be a great for this peanut butter cookie recipe!

Should You Chill the Dough Before Baking?

Nope, there're no need to chill the cookie dough but if you want to make the dough ahead and chill it the cookies will bake up just as nicely.

* Nutrition Disclaimer
If you've tried this easy peanut butter cookies recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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This ULTRA-easy peanut butter cookies recipe has the perfect balance of salty and sweet, and they melt in your mouth for a sure to please treat.

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When you need a perfectly sweet chocolate fix that comes together in just a few minutes a batch of brownies CAN'T be beat! My brownie recipe is a family favorite that gets gobbled up before they're finished cooling. If I'm making a batch just for us I'll always add in 2 cups of toasted pecans that I've given a rough chop to but this recipe is amazing on it's own.

Top Tips for the best brownie recipe

If you don't have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you'll be good to go!

Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Don't over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the top just begin to crack.

Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.

Frequently Asked Questions

Can I make these without an 8×8 inch pan?

Sure! You can use a larger pan and have thinner brownies OR you can make a wall inside of your pan with aluminum foil then line it with parchment paper. If you look very closely in the photo for step seven below you can see that I did this!

What's the best cocoa powder to use?

I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods making it PERFECT for brownies! My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too!

What kind of chocolate is best for homemade brownies?

You have a wide range or chocolate to use for brownies but I suggest sticking with a bittersweet or semisweet chocolate. There's enough sugar in the recipe so you don't need a sweet chocolate too.

How long will brownies from scratch keep for?

Stored in a sealed container your uncut brownies will keep for up to four days in the fridge or 2 months in the freezer. Your cut brownies will last up to two days although they rarely last beyond a day if anyone knows they're there!

What can I do for an even fudgier brownie?

Add an extra yolk for more creaminess and melt one cup of the chocolate with the butter, which you'll then use in step one below. you can also slightly undercook your brownies so they'll me even moister.

How to make Brownies

1. Add your melted butter, room temperature eggs, coffee and vanilla to a large bowl then whisk together. The coffee is optional but I find that it helps to bring out the chocolate flavor. If you don't want to use any just skip or add a drop more of vanilla.

2. Add the white sugar and lightly packed brown sugar to the mixture.

3. Whisk the mixture together until it's nice and smooth.

4. Sift in the flour, salt and cocoa powder. It is important to sift as the cocoa is often pretty lumpy.

5. Stir the mixture together until just incorporated.

6. Fold in the chocolate chips or chunks. While you have the spatula out it's a good time to scrape the bottom of the bowl and really make sure there are no pockets of unmixed ingredients hanging out.

7. Transfer the batter to a parchment-lined baking dish and smooth it to the corners. Bake at 350F for about 30 minutes. The center will continue to bake and set after you remove the brownies from the oven so don't worry if they seem a bit fudgy.

You can add either chopped chocolate or chocolate chips to the top of your brownies but this is totally optional. I've made the recipe both ways but found the brownies to be a bit more photogenic without the additional chocolate on top.

* Nutrition Disclaimer
If you've tried this brownie recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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When you need a perfectly sweet chocolate fix that comes together in just a few minutes a batch of brownies CAN'T be beat! My brownie recipe is a family favorite that gets gobbled up before they're finished cooling.

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Chocolate Cupcake Recipe - Preppy Kitchen

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Chocolate Cupcake Recipe - Preppy Kitchen

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Last updated on by Originally Published:

This EASY chocolate cupcake recipe makes perfect moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I'm warning you ahead of time, you'll have ZERO portion control around them so invite your friends over to help out!

These cupcakes are a chocolate lover's dream come true. The cake is rich, and fudgey but with a fluffy consistency that melts in your mouth. I love pairing them with a dreamy chocolate Swiss buttercream since it's so creamy, and light but not too sweet.

I have a link below for my decadent and sweeter American chocolate buttercream recipe if you have a sweet tooth that demands satisfaction though.

How to Make Chocolate Cupcakes

Sift the Flour, cocoa powder, salt, sugar and baking soda into a large bowl then whisk together. Sifting is important for chocolate recipes as the cocoa powder has a tendency to clump up.

Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together. Pour the hot coffee in while you whisk and set aside. The coffee doesn't have to be hot but because the eggs have been mixed in with all the other wet ingredients you won't end up with a bowl of scrambled eggs!

Pour the wet ingredients into the dry and whisk together. Scrape the bowl down and give it a really good stir.

The batter will be VERY thin but don't worry, it will bake into the MOST MOIST fudgey cake ever. Fill the cupcake papers 2/3 the way full and bake at 350F for 15-20 minutes or until the centers are set. Don't over-fill the papers as the batter will rise a good amount.

Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.

Transfer the egg mixture to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks. You can add bags of frozen peas around the bowl to cool it down quicker if you're in a hurry, which I usually am!

Frequently Asked Questions

Switch to a paddle attachment and with the mixer running on low add a tablespoon at a time of the room temperature butter. DON'T WORRY when the mixture starts thinning out. It will whip up into the proper consistency once all the butter is added in.

Drizzle in the melted and cooled chocolate while the mixer is running on low. Scrape the bowl down and mix again. You can now transfer it to a piping bag fitted with a large star tip and decorate the cooled cupcakes.

What's the Best Frosting for Chocolate Cupcakes?

I love a perfectly sweet Swiss buttercream for my chocolate cupcakes. The consistency is VERY light and creamy with not too much sugar. If you have a sweet tooth then you might want to whip up a sweeter American buttercream. Try my Chocolate Buttercream Frosting Recipe, the cocoa powder and salt really balance out the sugar for a delicious treat.

If you haven't made Swiss meringue buttercream before check out my FULL tutorial with a how to video that walks you through all the steps and shows you what to do when things go wrong!

What kind of cocoa powder should you use?

I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods. You'll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too!

Pro Tips For Making Chocolate Cupcakes

Love Chocolate?? Try These Recipes!

The batter is very liquidy so don't panic! The cupcakes will end up AMAZINGLY MOIST with a pretty flat top.

You can use room temperature or even cold coffee in the batter if you'd prefer.

Not a coffee fan? Sub in water or milk instead.

If the buttercream becomes soupy when you start adding butter don't panic!!! It will be soupy until ALL the butter has been added.

If your Swiss buttercream seems soupy after adding the butter then pop the bowl in the fridge for 5 minutes to chill and beat again. It should set up just fine.

Always whip your buttercream JUST before piping so it has a nice silky consistency.

The BEST Chocolate Sheet Cake German Chocolate Cake
Chocolate Cupcake Recipe
Chocolate Chocolate Chip Cookies Chocolate Zucchini Cake Ultimate Chocolate Cake If you've tried this chocolate cupcake recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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Last updated on by Originally Published: This EASY chocolate cupcake recipe makes perfect moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I'm warning you ahead of time, you'll have ZERO portion control around them so invite your friends over to help out!

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I've been making a lot of cakes and desserts using fresh fruit. There has been quite a bounty at the market, and I love a seasonal treat. That being said, I heard the siren's song of chocolate calling my name. At first, it was a whisper, then it became more of a drum beat; urging me to make the most decadent dessert possible!

I don't use the term ultimate lightly so if you are a chocolate lover I HIGHLY encourage you to make this cake!!

For those of you who have not been exposed to these little delights, they're pure, unprocessed chocolate aka they're very crunchy and chocolatey (vaguely bitter). They contrast the buttercream nicely and prevent the cake from cloying.

How do you make a simple chocolate cake?

1. Sift and whisk dry ingredients together.

2. Mix wet ingredients in a separate bowl.

3. Add wet to dry mixture and mix until combined.

4. Bake in prepared pans until centers are springy to the touch.

What makes the cake moist and fluffy?

Adding the right amount of fat gives chocolate cake a moist crumb. Using oil, as I did in this recipe lets you chill the cake without having to worry about it hardening. Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.

If you head over to my German Chocolate Cake post you will see another way to get a moist and fluffy crumb; creaming the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.

How do you make a chocolate cake moist from scratch?

Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don't over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.

A Few Tips and Pointers

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you're interested!

The batter is very liquidy so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.

Ingredient Substitutions

If you are not a coffee fan then sub in milk, or water. The coffee, which you really don't taste, helps bring the chocolate taste out but I know lots of people either can't stand it or have dietary restrictions.

If you don't have sour cream handy then plain whole milk yogurt will work just fine!

Buttermilk can be annoying to keep on hand as it expires quickly and most recipes use very little. I often use powdered buttermilk reconstituted with water or add a tablespoon of lemon juice into some whole milk to curdle it.

I'm OBSESSED with cacao nibs but you can totally skip them, or sub in chopped nuts. Use your favorite and never forget to toast them!!

On a personal note - I have to share that my husband and I ate EVERY PIECE OF THIS CAKE and have NO REGRETS! Let me know if you have as much difficulty keeping your hands off this cake as we did!

Steps to Make this Chocolate Cake

How do you make a homemade chocolate cake?

1. Butter and flour three 8-inch cake pans. I highly recommend using cake strips for a more even bake. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

2. Add the wet ingredients into a large bowl and whisk together.

3. Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

4. In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer). Beat in the confectioner's sugar slowly. Add the cream.

5. Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. You may add the optional vanilla and espresso at this step. Mix until you have a fluffy, even consistency. Beat in the melted and cooled chocolate ganache.

6. Pipe chocolate buttercream between each layer.

7. Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.

8. Press cocoa nibs to the bottom of the cake (or the entire side, if desired).

9. Use an 869 tip to pipe dollops on top.

If you've tried this recipe then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Best Chocolate Cake

Simply the best chocolate cake I've ever had. Rich, ultra moist, fluffy and that chocolate buttercream is just divine!

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you're interested!

The batter is very liquidy so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.

If you love this recipe try these out!
Blackberry Lemon Cake Brown Butter Orchid Cake Lemon Lavender Poppy Seed Pound Cake Funfetti Cake Perfect Vanilla Cake Tiramisu Cake Summer Berry Cake

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I've been making a lot of cakes and desserts using fresh fruit. There has been quite a bounty at the market, and I love a seasonal treat. That being said, I heard the siren's song of chocolate calling my name.

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Southern Potato Salad (Classic Recipe with Eggs) - Spend With Pennies

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Southern Potato Salad (Classic Recipe with Eggs) - Spend With Pennies

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by Holly Potato Salad is a classic recipe for good reason, this creamy salad is easy to make ahead of time making it the perfect potluck dish!
This creamy old-fashioned potato salad uses very simple ingredients to make bright flavors. Lots of creamy mayonnaise, a hint of mustard and sweet pickles (or relish).

The Best Potatoes for Potato Salad

Depending on where you live, versions of potato salad can vary based on preference and location (from a German potato salad recipe to deviled egg potato salad).

The best potatoes for potato salad are either Russet or Yukon gold because they stay firmer longer after they've been boiled (red potatoes work too). If using thin-skinned potatoes, you can leave a few of the skins on to save the step of peeling.

How to Make Southern Potato Salad

This simple southern-style potato salad is as easy as 1, 2, 3!

1. Boil the potatoes in salted water (per the recipe below). Do not overcook them otherwise they will get mushy when you are stirring in the other ingredients.

2. Mix the dressing ingredients in a small bowl.

3. Combine all ingredients together (here's where you can add the optional bacon)!

Taste and season with salt and pepper. Refrigerate until ready to serve.

How Long Can It Be Made in Advance?

Southern potato salad can be made up to a day in advance as long as it is kept covered and refrigerated. It actually tastes better the longer the ingredients have to blend together!

How Long Does It Last?

Potato salad will keep about a week in the refrigerator as long as it's covered. Make sure it stays cold!

To refresh, simply give it a stir and adjust the seasonings with salt and pepper and maybe an extra spoonful of mustard!

More Great Potato Recipes

Below are some of our favorite side dish recipes any time of year!

Southern Potato Salad
Did you enjoy this Potato Salad? Be sure to leave a rating and a comment below!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Follow Spend with Pennies on Pinterest

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Southern Potato Salad (Classic Recipe with Eggs) - Spend With Pennies

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by Holly Potato Salad is a classic recipe for good reason, this creamy salad is easy to make ahead of time making it the perfect potluck dish! This creamy old-fashioned potato salad uses very simple ingredients to make bright flavors. Lots of creamy mayonnaise, a hint of mustard and sweet pickles (or relish).

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For quite a while, a small chocolate cake has been the number-one most requested Baking Mischief recipe.

Well, friends, it's finally here, and I think this soft and moist, intensely chocolatey little layer cake was totally worth the wait.

The Best Small Chocolate Cake

This cake is adapted from the famous Hershey's Chocolate Cake Recipe, a personal favorite of mine. And it's everything great about the original, but mini. It's quick, easy, and so, so good.

It makes an incredibly soft and luxurious cake that practically melts in your mouth. And to make things even more decadent, we're using a luscious chocolate cream cheese frosting over the top.

Ingredients of Note

Baking staples: This cake and the frosting use your standard baking staples, sugar, flour, unsweetened cocoa powder, baking soda and baking powder, an egg, milk, vegetable oil, butter, and vanilla.

Hot water or hot coffee: The hot liquid in this recipe helps "bloom" the cocoa powder, which means it helps to release as much flavor as possible and to dissolve any cocoa powder lumps that remain after mixing. Water will work just fine here, but coffee will help give your cake a deeper, more intense chocolate flavor without making your cake taste like coffee.

Cream cheese: Using cream cheese in the frosting instead of making a standard butter-and-powdered-sugar American chocolate buttercream makes the frosting extra creamy and smooth and gives it an added cream cheese tang that is such a flavor boost.

How to Make a Small Chocolate Cake

How to Prepare Cake Pans

In a large bowl, whisk together all your dry ingredients. And then add all the wet ingredients except the water. You'll beat it all together for 2 minutes to make sure everything is well-mixed.

Add the boiling water or coffee and mix until completely incorporated. The batter will look very thin at this point, but don't worry. It's supposed to look like that.

Divide batter between greased and floured cake pans and tap the pans on the counter once or twice so that any air bubbles in the batter come to the surface and release. Bake the cakes on the center rack of your oven. You'll know your cakes are getting close to being ready when your kitchen begins to smell like chocolate.

Cool cakes for 10 minutes before very, very carefully removing cakes from pans and finish cooling on a cooling rack. These cakes are so soft that they are easy to break, so work slowly and be gentle with them.

Cool cakes completely before frosting. If you try to frost a warm cake, the frosting will literally melt off the sides, and no one wants that.

Because this cake is so delicate, you want to make extra sure it's not going to stick to your pans. So we're going to grease and flour AND line the bottom of the pans with parchment paper.

To grease and "flour" your cake pans: Take a stick of butter and rub it around the interior of both of your cake pans so the entire surface has a light coating of butter.

Since this is a chocolate cake, we're going to use cocoa powder to "flour" the pan, so add a couple of tablespoons of cocoa powder, and shake them around the bottom of the pan until it's coated. Rotate the pan so the cocoa powder falls to the sides of the pan, and continue to rotate and shake the pan until the sides are completely covered. Dump the excess cocoa powder into the second cake pan and repeat. Discard the cocoa powder when done.

To line the pans: Simply trace the bottom of the pans on parchment paper and cut the circles out inside the line (so there are no pencil marks remaining). Place parchment paper in the pans with the curling edges facing down.

And your pans are ready to go!

A Note on Cake Pans

Make sure you're using 6-inch cake pans that are at least 2-inches tall. This cake rises quite a lot, so if using shorter cake pans, fill them no more than half full so they don't overflow in your oven.

These are the cake pans I own (affiliate link) and use for all of my six-inch cakes.

Chocolate Cake FAQ

How many will a 6-inch layer cake serve?

This cake will serve 4-6 people pretty generously. If you really want to stretch it, you can serve 8 smaller slices.

I don't have six-inch cake pans. What else can I use?

If you don't have six-inch cake pans, you can also make:

A single-layer 9-inch round or 8-inch square cake (extend the baking time to about 30 minutes)

About 15 cupcakes (shorten the baking time to around 22 minutes)

How to Store Chocolate Cake

Since this cake has a cream cheese frosting, store it covered in the refrigerator.

What other frostings can I use?

If you want to try a different frosting, use any of my other small-batch frosting recipes, but you'll need to 2.5 or 3x the recipe so you have plenty of frosting.

Can I freeze this cake?

Yes! If a small chocolate cake is still a little too big, this cake freezes fantastically. To freeze slices, place them on a parchment paper-lined baking sheet or cutting board that will fit in your freezer. Freeze until solid, 20 minutes to half an hour, and then wrap each piece individually in plastic wrap and store all together in a freezer bag.

More Small Cake Recipes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

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For quite a while, a small chocolate cake has been the number-one most requested Baking Mischief recipe. Well, friends, it's finally here, and I think this soft and moist, intensely chocolatey little layer cake was totally worth the wait. This cake is adapted from the famous Hershey's Chocolate Cake Recipe, a personal favorite of mine.

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Authentic Mexican Horchata Recipe (Homemade Rice Drink)

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Authentic Mexican Horchata Recipe (Homemade Rice Drink)

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Agua de Horchata is a refreshing Mexican rice and cinnamon drink, made with just a few simple ingredients! Keep a pitcher of this authentic Mexican Horchata drink in your fridge for a sweet, cold drink to cool you down on hot days!

Authentic Mexican Horchata - Rice Agua fresca

With it's sweet, creamy flavor and subtle hints of vanilla and cinnamon, Agua de Horchata is one of the most beloved and traditional Mexican aguas frescas.

I've shared many agua fresca recipes before, most recently my Guava Agua Fresca recipe, which is one of my favorites. "Agua fresca" literally means "fresh water" in Spanish, and it generally just refers to a fruit water, often mixed with sugar for a sweet flavor.

Agua de Horchata is a little different, since it's made using rice and cinnamon, as opposed to a specific fruit. Nevertheless, it's just as refreshing!

Horchata is a popular drink to have at places that offer traditional Mexican food, both in Mexico and the United States. It is very common to enjoy a typical Mexican antojito (Mexican street food like tostadas and sopes) with a cold glass of this sweet, milky drink.

The light flavor of horchata is a welcome addition to almost any Mexican dinner, but it's especially nice to have around when indulging in spicy foods! The creamy horchata works as a palate cleanser, and can cool off the burn of a spicy dish.

Of course, you can also enjoy this sweet rice drink by itself as a refreshing treat on a hot day, no food required!

Is Horchata Mexican or Spanish?

Horchata has its origins in Spain, in the Valencia region. However, that horchata is not the same as the Mexican horchata I'm sharing today. The Spanish version is made using a base of tiger nut, while Mexican horchata uses a rice base. Both versions of horchata are sweet, and usually flavored with cinnamon. You can also find almond and coconut horchatas in Mexico.

What is Horchata made of?

Mexican Agua de Horchata is typically made out of rice and cinnamon, both of which are soaked overnight and then mixed in a blender. Sugar and vanilla extract are also added for additional flavor, and Milk is another optional addition. Each Mexican restaurant or family tends to have a slightly different recipe, but the main ingredients are always rice and cinnamon.

In the south of the country, you can also find the almond and coconut versions of Horchata, and in some regions, like in Central Mexico, there is one Horchata made with dried Cantaloupe seeds. Some people add milk in the preparation of this drink, but others prefer not to add it. There are also many recipes that use condensed or evaporated milk. I personally like to add 1 cup of regular whole milk to my Horchata.

What does Horchata taste like?

Horchata can best be described as rice pudding in a drink. The flavor is light, creamy, and sweet, with hints of cinnamon and vanilla. The exact flavor and sweetness will vary based on how much sugar is added to the recipe, but all Mexican horchata is made with rice, cinnamon and vanilla.

Homemade Horchata vs Horchata Mixes

Nowadays, there are many horchata mixes that can be found at grocery stores in Mexico. Some people buy these products instead of making a homemade horchata. While some of these mixes render a good tasting horchata, nothing beats the flavors of this milky drink made at home.

Homemade horchata is super easy to make, it just requires a little bit of thinking ahead, since the rice needs to soak overnight. That may be why the mixes have become popular, as you can quickly prepare them at a moment's notice. Making horchata from scratch is well worth the extra effort, though! The packaged flavors do not begin to compare to the fresh ingredients.

There's nothing quite as satisfying or delicious as a glass of ice cold horchata on a hot day! By the way, Horchata is almost always served cold with ice cubes.

Ingredients used in this Horchata Recipe:

Long Grain White Rice - to make this rice drink you can also use other types of rice. Like short grain rice.

Mexican Cinnamon - Mexican Cinnamon has a intense flavor.

Water - To soak the rice and soften the rice and also to add to the final drink.

Sugar - I like to use organic granulated sugar, adjust the amount to your liking if you prefer the drink sweeter.

Vanilla Extract - I hope you can find the Mexican Vanilla extract at your local grocery store or Latin Store. To enjoy the full flavors of a Mexican Horchata.

Milk - You can use 2% or whole milk. Or even use Evaporated milk for a richer flavor.

How to Make Mexican Agua de Horchata

Jump to Recipe

Instructions:

1. Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours.

2. The next day, pour the rice, cinnamon, and the water into your blender and process until it becomes a smooth, watery paste.

3. Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.

4. Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

Notes:

If you have a Vitamix or other high-performance blender, you won't need to rest the rice to soften it, as the blender will be powerful enough to grind the hard rice grains. Additionally, you probably won't need to use a sieve or strainer to strain the rice water, as the rice mixture will be very finely processed.

Always taste the drink before adding the sugar. You might need more or less sugar than the amount indicated in the ingredients.

If you feel that the consistency of the Horchata is too thick or dense for your taste, simply add more water.

Other Mexican Aguas Frescas:
Mango Agua Fresca Papaya Agua Fresca Prickly Pear (Tuna) Agua Fresca Banana Agua Fresca
📖 Recipe

Authentic Mexican Horchata Recipe

Mely Martínez - Mexico in my Kitchen

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Authentic Mexican Horchata Recipe (Homemade Rice Drink)

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Agua de Horchata is a refreshing Mexican rice and cinnamon drink, made with just a few simple ingredients! Keep a pitcher of this authentic Mexican Horchata drink in your fridge for a sweet, cold drink to cool you down on hot days!

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How to make Champurrado Recipe│Mexican thick Chocolate

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How to make Champurrado Recipe│Mexican thick Chocolate

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Chocolate has been a part of our culture since the time of the Aztecs when it was prepared as a drink with spices and corn masa. Even to this day, we love to enjoy Champurrado, especially during the holiday season.

Champurrado Recipe

This is a Sponsored Campaign with We All Grow Latinas. All opinions are my own.

This recipe is for the classic water-based Champurrado, but you can also make it using milk, and can even add some cloves or orange peel for some extra flavor. Whichever way you prepare this popular drink, I'm sure you'll enjoy sharing it with your loved ones during these holidays!

And now that we're in the holiday spirit, allow me to share with you some of the perfect Christmas gifts, that will leave your loved ones smiling from ear to ear (at least I was when I got them!). I love these products and enjoy them in my everyday life.

Where can you get these products I speak of? Amazon, of course! I hadn't realized how many Amazon products we use in our home, from our Fire Stick we use for watching our favorite movies and shows, to my Amazon Prime account that lets me enjoy free two-day shipping on many items from Amazon.com. But the things I love the most are my Fire Tablet and my sleek Kindle Voyage.

I use my Fire Tablet to check social media channels, browse the web, and even to watch movies and listen to music while I cook. It has a 7" display, a fast processor, and, most importantly, dual cameras to take lots of pictures (food pics included!). My other recommendation for you is the new Kindle Voyage. It's the thinnest and most advanced kindle, and I like that you can read your books for weeks without having to charge the battery and that the built-in light adjusts automatically, making it really easy on your eyes.

I hope you like my gift recommendations, and prepare this delicious Champurrado to enjoy while reading your favorite books or watching a nice holiday movie with your family.

How to make Champurrado Recipe
JUMP TO FULL INSTRUCTIONS DIRECTIONS:

Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduces the heat and allow to simmer for about 10 minutes until the piloncillo has melted. (Please check the ingredients list below)

Once the piloncillo or sugar has dissolved, add the 2 Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.

Meanwhile, in a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure you have a very creamy texture.

When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture.

Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow cooking for 5 more minutes.

Provecho!

Enjoy and Happy Holidays!

Mely Martinez,

Don't forget to follow us on Instagram and Facebook.

This is a sponsored conversation written by me on behalf of Amazon. The opinions and text are all mines.

More recipes:
Creamy Jalapeño Salsa
Yucatan Style Roasted Salmon

Recipe in Spanish Cómo hacer Champurrado.

Champurrado recipe

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Chocolate has been a part of our culture since the time of the Aztecs when it was prepared as a drink with spices and corn masa. Even to this day, we love to enjoy Champurrado, especially during the holiday season. This is a Sponsored Campaign with We All Grow Latinas.

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Mexican Bread of the Dead Recipe (Pan de Muerto) Quick and Easy

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Mexican Bread of the Dead Recipe (Pan de Muerto) Quick and Easy

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Traditional Homestyle Mexican Recipes - Mexico In My Kitchen

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Pan de Muerto, no one can resist this delicious bread. Pan de Muerto is a key element in the Day of the Dead Altar, along with the Chocolate, tamales and many other traditional dishes. In Mexico, Pan de Muerto is usually sold at bakeries and supermarkets since the middle of October.

Pan de Muerto

Few Mexican breads are as closely linked to tradition as the famous Pan de Muerto.

Pan de Muerto ("Bread of the Dead") is a traditional Mexican sweet bread that is commonly made during Day of the Dead (Día de Muertos). It is very important during this season, and the meaning behind it is as rich as its flavor.

During the Day of the Dead holiday (Oct. 31 - Nov. 2), Mexicans honor their loved ones who have passed away, and leave them offerings ("ofrendas") at their gravesites or at altars made at home. Although this tradition is originally rooted in the central and southern parts of the country, families now celebrate the holiday all throughout Mexico, and even in other countries, too.

The offerings left for the dead usually consist of what that person enjoyed when they were alive. In addition to the deceased's favorite food and drink, a loaf of Pan de Muerto is also placed as an offering. So, besides being a delicious sweet bread, what makes Pan de Muerto unique is its special role in this important ceremony. Because of this, pretty much every bakery in Mexico prepares Pan de Muerto during this season, and some even sell it as early as September! Everyone loves to enjoy a thick piece of Pan de Muerto during this time of the year, even if they do not observe Día de Muertos.

Pan de Muerto meaning

A lot of people often ask what the Pan de Muerto represents, and what its shape means. The bread represents an offering made to the departed loved one. While the family members are the ones who eat the Pan de Muerto physically, it is believed that when the spirit returns during the Day of the Dead, it can be nourished by the "essence" of the bread (and any other offerings that have been left for it). As for the shape, there are countless differing stories and explanations, but most will tell you that the pieces forming a cross are meant to symbolize the bones of the dead. On top of the bun is a small ball or nub, which some say is a teardrop, representing the tears shed for the dead. Others say it represents a skull, while still others say it represents the heart.

Indeed, the interpretations for the symbols are many, as are the different ways the bread is decorated. Pan de Muerto can be found covered in white sugar, red sugar, sesame seeds, sprinkles, or simply brushed with an egg wash. The bread comes in different forms, too. Depending on the area, you might find Pan de Muerto shaped like figures of people, animals, or in a crescent moon shape. The ingredients and flavoring of the bread can change, as well, but most of the time it is a yeast-heavy bread flavored with orange and/or anise.

As is the case with other staples of Mexican gastronomy, there are many variations and styles of Pan de Muerto, but for this recipe, we're going to make the most typical kind.

Let's start baking!

Today's Pan de Muerto recipe is from Norma, my blogger friend in México City, author of the blog "La Cocina de Norma", and a great baker that so generously took the time to explain in detail this recipe in an easy step-by-step process. I am so glad to have her as a guest.

Pan de Muerto Recipe

This Pan de Muerto recipe makes 16 small rolls or 2 large pieces of bread.

How to make Pan de Muerto

Please see complete Instructions on the print option:
JUMP TO FULL INSTRUCTIONS

Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the Hook attachment start working the dough for about 2 minutes. Note: I couldn't find the hook attachment of my mixer but the hook is better for this type of job. Add the All-purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined. (Please check the ingredients list below)

Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well.

Transfer the dough from the bowl onto the working surface, separate 300 grams of the dough to form the decorative bones later on. Cut the rest of the dough in 70grs. pieces or in two equal pieces if making 2 large pieces of bread.
Shaping the Pan de Muerto bread

Take one portion of the dough and place in the palm of your hand, we put our fingers in and add a bit of pressure and shape each piece into a tight ball rolling the dough on the surface. Place on prepared baking sheets 2 inches apart. Press the dough slightly, they should look flat like in the picture.

Get the dough out of the mixer bowl and place onto work surface; knead until smooth. Knead for a couple more minutes. Transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size. You can see the above picture where the dough is already raised.

Prepare 2 greased baking sheets, set aside.

6. Now place the remaining 300 grams of dough we reserved onto the work surface, dusting with flour if needed, and knead until the flour is integrated perfectly.

We take small portions of dough and roll in small logs putting a little pressure with the fingers to form the bones. Once your bones are already formed. Brush each roll forming a cross on top of each bun with a mix made out of the remaining beaten egg with 1 Tablespoon of water, once we marked the cross with the brush we place the bones as it shows in the above picture, cutting any extra dough.

And finally, with the leftover dough form small balls, varnish the center of the buns where the bones come together and put the ball there as shown in the picture. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size.

Add a pinch of salt to our mix of egg and water and brush the buns before placing in the oven. Transfer buns to oven and bake. Transfer to a wire rack and cool to room temperature.

Shaping the Pan de Muerto

Preheat oven to 350 degrees.

10. Once your Pan De Muerto bread has completely cooled, brush with the remaining butter and then dust with sugar.

Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the Hook attachment start working the dough for about 2 minutes. Add the All purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined.

Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well after each addition until soft dough forms.

Get the dough out of the mixer bowl and place onto work surface; knead until smooth, dusting work surface lightly with flour as needed if dough begins to stick. Knead for a couple more minutes. Coat the interior of a large bowl with margarine; transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size, about 45 minutes to 1 hour.

Transfer the dough from the bowl onto working surface, separate 300 grams of the dough to form the decorative bones later on. Cut the rest of the dough in 70grs. pieces or in two equal pieces if making 2 large breads. (Making sure to separate 300 grams of dough to form the decorative bones.). Prepare 2 greased baking sheets, set aside.

Enjoy your delicious Pan de Muerto - Dead of the Dead Bread with a cup of hot Mexican Chocolate.

Take one portion of the dough and place in the palm of your hand, we put our fingers in and add a bit of pressure and shape each piece into a tight ball rolling the dough on the surface. This is called "bolear" in Spanish (if, at first they do not look fine to you, do not worry you will achieve this with practice) Place on prepared baking sheets 2 inches apart. Press the dough slightly.

Now place the remaining 300 grs of dough we reserved onto the work surface, dusting with flour if needed, and knead until the flour is integrated perfectly (this is for the bones to decorate our breads).

We take small portions of dough and roll in small logs putting a little pressure with the fingers to form the bones. Once your bones are already formed (we need 2 for each bread). Brush each roll forming a cross on top of each bun with a mix made out of the remaining beaten egg with 1 Tablespoon of water, once we marked the cross with the brush we place the bones as it shows in the above picture, cutting any extra dough.

And finally, with the leftover dough form small balls, varnish the center of the buns where the bones come together and put the ball there as shown in the picture. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1 1/2 to 2 hours.

Preheat oven to 350 degrees.

Add a pinch of salt to our mix of egg and water and brush the buns before placing in the oven. Transfer buns to oven and bake until golden brown, 15 to 17 minutes, approximately, if making the small buns. If you are making the larger version the baking time will change a little. Remember that every oven is different, (when the bottom of the bread is golden it indicates that they are ready). Transfer to a wire rack and cool to room temperature.

Once your Pan de Muerto bread has a completely cooled brush with the remaining butter and then dust with sugar.

Shaping the Pan de Muerto bread

Instructions are given to work the dough in the Electric Mixer but it can be done by hand.

I hope you like the recipe and prepare it at home. Any questions, comments or complaints, I am at your service.

Have a great time baking.

By Guest Author: Norma Ruíz: She loves bread making, enjoys confectionary, likes to learn about other cuisines and she is glad to see her family happy when they eat the delicious meals that she prepares for them. In her blog you can find recipes from her own kitchen, her blogger friends, and online cooking forums, from which she learns something delicious every day, I hope that you all enjoy it.
Other Day of the Dead Recipes: Candied Sweet Potatoes, Day of the Dead Bread, Atoles, Tamales and more.

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Mexican Bread of the Dead Recipe | Receta Pan de Muerto

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Pan de Muerto, no one can resist this delicious bread. Pan de Muerto is a key element in the Day of the Dead Altar, along with the Chocolate, tamales and many other traditional dishes. In Mexico, Pan de Muerto is usually sold at bakeries and supermarkets since the middle of October.

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Inspired Taste - Easy Recipes for Home Cooks

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This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe

Watch The Video

How to Make Carrot Cake From Scratch

This carrot cake is quick, easy to make, and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake. It wasn't something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we've made, but it's a cinch to make. If you are looking to make cupcakes, see our easy carrot cake cupcakes recipe! It's inspired by this cake.

More carrot recipes: Try our quick and easy roasted carrots, carrots with garlic butter, or these honey roasted carrots.

Carrot Cake Ingredients

The ingredients you need for this cake are simple and I bet you have quite a few of them already in your kitchen! The full recipe is below, but here is a quick overview:

I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.

Baking soda helps the cake to rise. We don't add baking powder, the cake does not need it.

Salt, cinnamon, and vanilla extract make the cake taste amazing.

Oil keeps the cake nice and moist - any neutral-flavored oil will work. (Melted coconut oil works, too, but there will be a light coconut flavor in the baked cake.)

Sugar makes the cake moist, light, and delicious. I love a combination of white and brown sugar, but you can use one or the other. Since posting the recipe, some of our readers have asked whether or not we can reduce the sugar called for in the recipe. You can, just keep in mind that the amount we specify will produce the moistest cake.

Eggs give the cake structure.

Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. When we first tested the cake, we scaled the number of carrots back to two cups since three cups just sounded a bit extreme. After baking and letting it cool, we were a little disappointed. So if you're making the cake and start to second-guess the number of carrots called for in our recipe below, don't. You need all three cups. It is a carrot cake, after all.

Pecans and raisins are optional! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. These are completely optional, so go with what you love.

Making the Cake Batter

The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make this cake! As you can see from our recipe video, all you need to do is combine all the ingredients. Here's how I like to do it:

Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended. Then I whisk all the wet ingredients together in another bowl.

Fold the dry and wet ingredients together: Then I switch to a rubber spatula or large spoon and fold the two - wet and dry ingredients - together until I don't see any large streaks of flour. (We use the same method when making this cinnamon coffee cake, our easy pineappleupside-down cake, and this buttery blueberry cake. Both recipes are so good!)

Add carrots, nuts, and raisins: When I've got the batter ready, I fold in the carrots, and if I'm using them, the nuts and raisins.

Baking the Cake

When it comes to baking the carrot cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic). After baking, let the layers cool then frost with your favorite frosting.

Frosting the Cake

We love our extra creamy cream cheese frosting. It's soft and creamy and doesn't firm up like some cake frostings. (If this is what you are looking for, check the notes section of the recipe, we provide a recipe for traditional cream cheese frosting).

The frosting is actually the same one we used to top our Guinness Chocolate Cake. It's made with only three ingredients:

If you're not into frostings or if you don't have the ingredients on hand, try the cake as-is without any frosting at all. Or, sift a little bit of powdered sugar on top. When Adam and I were testing this recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain.

What Our Readers are Saying

If you don't believe that our recipe helps you bake the best homemade carrot cake, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

"Thank you so much for sharing this recipe, very easy to follow, came out perfect first attempt great hit with the family, now a regular demand from my kids." - A

"This carrot cake was amazing!!! I made it for my husband's birthday and he said it would win a Paul Hollywood handshake (from The Great British Bake-off)" - Yuna

"This is an absolutely divine carrot cake recipe!!!! It is so hard to find one that is not dry - this one is moist and works perfectly every single time and we make it often as it is definitely our favorite!!!" - Jodi

Since posting this recipe, we've had some frequently asked questions. Here are the most common:

Frequently Asked Questions

Can I make carrot cake cupcakes using this recipe? Yes, absolutely (and if you read through the comments, many of our readers have done just that). To make cupcakes instead of a cake, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes. We have been asked this question so often, that we've added a carrot cake cupcakes recipe to the blog (click to see it now).

Can I make one large single-layer cake? Yes, but the baking time will change. For a bundt cake, a 10-cup or 12-cup Bundt pan should be fine. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup. The batter will also fit into a 9-inch by 13-inch pan, but you might need to leave out a bit of the batter so it does not overflow. (I'd also bake the cake on a sheet pan, just in case some batter comes over the sides.)

How do you store the carrot cake? Technically, because there is a cream cheese frosting on the cake, it should be kept in the fridge, but most bakers (even professional ones) are okay with leaving a frosted cake on the counter for a day or two (as long as your kitchen isn't hot). If you prefer to refrigerate the cake, it will last for 5 to 6 days.

Can I use applesauce instead of oil in the carrot cake recipe? This is something we have never tried ourselves, so you may need to do some experimenting on your own. That said, you should be able to swap some of the oil for applesauce without too many issues.

Can I add pineapple to the carrot cake? Yes, absolutely. It will add even more moisture to the cake so use fresh pineapple or if you are using canned, drain it first before adding to the cake. We do not recommend adding more than 1 cup.
Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. - Adam and Joanne

Incredibly Moist and Easy Carrot Cake

This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger.

This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious.

Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

You Will Need

For Carrot Cake

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 teaspoon vanilla extract

1/2 cup (65 grams) raisins
For Creamy Frosting
Directions

Make the Batter

1Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.

2Heat the oven to 350 degrees Fahrenheit (176C).

3Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

4In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.

5Add the eggs, one at a time, whisking after each one.

6Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

7Stir in the carrots, nuts, and raisins.

1Divide the cake batter between the prepared cake pans.

2Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

3Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

1In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

2Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.

3Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.

4When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.

5Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Adam and Joanne's Tips

Frosting Substitute - Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.

How to Make Carrot Cake Cupcakes: For cupcakes, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.

Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. Bake time may be slightly longer.

Recipe inspired and adapted from Smitten Kitchen's Recipe for Carrot Cake Cupcakes.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste - We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe This carrot cake is quick, easy to make, and utterly delicious.

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Sweet pumpkin purée tucked inside of a soft pastry dough make this pumpkin empanada recipe the only one you'll ever need. They are the perfect hand-held fall treat, filled with cinnamon, cloves and brown sugar.

Learn how to make pumpkin empanadas with real pumpkin completely from scratch with step by step instructions. They taste just like the ones you'll find in any Mexican bakery. If you're craving the empanadas you grew up eating, you're in the right place.

You can also find a recipe for easy pumpkin empanadas for those days when your energy does not match your craving.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
How to prepare pumpkin for empanadas

Fresh pumpkin empanadas do require a little more work than using canned pumpkin. Most recipes call for boiling the pumpkin in a sugar syrup, but I like to roast the pumpkin instead.

Roasting brings out the natural sweetness of the pumpkin, without making it watery.

Split the pumpkin in half and scrape out the seeds. Then cut each half into quarters and place on a baking sheet lined with parchment paper. Drizzle with olive oil, salt and pepper. Roast until soft, then scoop out the flesh.

Pumpkin filling for empanadas

If you want to learn how to make pumpkin filling from scratch for empanadas, there are no shortage of ways to do it. This is how I have always done it, which is not the traditional method of boiling the pumpkin.

After the pumpkin has been roasted and the flesh has been scooped out, combine it with butter, sugar and spices. I use dark brown sugar, because it has more molasses in it than light brown sugar and has a deeper flavor. Use whichever brown sugar you prefer.

Pumpkin empanada dough recipe

To make this soft, bakery-style empanada dough, we'll need the following ingredients:

When I'm making this particular dough, I like to add a bit of pumpkin spice to amp up the cinnamon flavor. If you prefer to keep your dough lighter in color, don't add it, but it does make the dough really delicious.

The first step is to bloom the yeast. We need it to get active so it will do its job. I've included a photo of what it will look like, in case you've never done this before. The yeast will become foamy and it will expand, so you want to make sure you have a small bowl set aside for it.

Next, sift all of the dry ingredients together into a mixing bowl. Finally, add the wet ingredients to the bowl and stir it to make a crumbly dough.

This is what the dough will look like before it is kneaded. It will look like it's never going to come together - it will. Trust me.

And just like that, after a few minutes of kneading, it becomes a beautiful, soft dough ready to roll out and fill. This dough makes authentic sweet pumpkin empanadas like the ones you'd find at a Mexican panadería, or bakery.

How to make pumpkin empanadas from scratch

Homemade pumpkin empanadas start with a soft, bakery-style empanada dough. Once the dough has rested for 3o minutes, it's time to roll it out.

I use my big rolling dowel for this. It makes quick work of it. Then, use a bench scraper to divide dough into 12 pieces for this pumpkin empanada recipe.

Roll each piece into a ball, borrowing a little from another piece if needed to make them as even as possible. Use your rolling pin to roll each ball of dough into a small 3″ - 4″ circle.

Place a bit of pumpkin filling in the middle of the dough disk, seal and bake.

Tips and tricks for success

There are a couple of suggestions to making this empanada de calabaza, or pumpkin empanada recipe.

First, the dough may be sticky when you are kneading - DO NOT ADD MORE FLOUR. Sorry for yelling, but this is very important. If it is sticky, just be patient. It will come together into a smooth ball of dough. Adding more flour will make it dry and you'll be disappointed.

When rolling the dough out, lightly dust the counter. I like to use a small fine mesh sieve for this so I'm not too heavy-handed with the flour. For the same reason as above.

If it happens to be a warm, humid day, chill the dough before rolling out. I have made these on a hot day, I speak from experience.

Sign up for the empanada class online and cook along with me. You can watch anytime! Make this recipe, plus a savory empanada.

This recipe might seem a little daunting at first, but it's not difficult. And you will be rewarded with delicious empanadas to enjoy with your coffee.

More fall recipes

If you love this pumpkin empanada recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I'd love it if you would share it on Facebook or pin it to your favorite recipe board.

Ingredients

Pumpkin empanada filling

1 calabaza squash (you can substitute pie pumpkin, butternut or kabocha squash)

2 tbsp. olive oil

3/4 c. dark brown sugar

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 tsp. fine sea salt

1/4 tsp. black pepper

1 tbsp. unsalted butter

Soft empanada dough

1 tsp. dry active yeast

1/4 c. warm water

1/4 c. + 1/2 tsp. granulated sugar

2 1/4 c. AP flour + extra for rolling out (bench flour)

1 tsp. fine sea salt

1/3 cup unsalted butter, softened (5 1/2 tbsp.)

1 egg, room temp. (+ 1 egg for egg wash, if desired)

1/3 c. whole milk, room temp.

2 tsp. pumpkin pie spice, optional

2 tbsp. cinnamon sugar, optional

Instructions

Make empanada filling

1. Preheat oven to 350°F / 177°C / Gas Mark 4.

2. Cut calabaza in half and use a large spoon to scoop out seeds. Cut each half into 4 pieces.

3. Line a sheet pan with parchment and put the pieces skin down on tray.

4. Drizzle calabaza with olive oil, 1/2 tsp. salt and 1/4 tsp. black pepper.

5. Roast, covered with foil, for 1 - 1 1/2 hrs., or until you can easily pierce with a knife.

6. Let cool slightly, until you can easily handle the squash, then use a spoon to scoop the flesh away from the skin.

7. In a medium sauce pan, melt butter over medium heat. Add brown sugar, cinnamon, cloves and remaining salt. Stir to combine, then add 2 cups roasted calabaza flesh.

8. Use a potato masher to combine spices into squash, then set aside to cool completely.

9. Store in an airtight container in the refrigerator.

Make dough and assemble empanadas

1. Preheat oven to 350°F / 177°C / Gas Mark 4

2. Add 1/2 tsp. sugar to 1/4 c. warm water and stir to dissolve. Add 1 tsp. yeast to sugar water and stir to mix. Set aside to bloom for 10 minutes.

3. Sift 2 1/4 c. flour with 1/4 c. sugar, 1 tsp. salt and pumpkin pie spice, if using, into a large mixing bowl.

4. Add softened butter, using a fork to cut butter into the flour until it resembles coarse crumbs.

5. Whisk egg into milk, then add to flour mixture. Use fork to partially work milk/egg mixture into dough.

6. Pour in bloomed yeast and water mixture. Use fork to mix dough until liquids are fully incorporated.

7. Lightly knead dough in bowl with an oiled/buttered hand. DOUGH MAY BE VERY STICKY. Use a bench scraper to gather dough back into a ball. Knead the dough as best as you can for about 8 -10 minutes. DO NOT ADD MORE FLOUR.

8. Cover with plastic wrap and let dough rest on the counter for 30 minutes. (If it is a hot day - refrigerate).

9. Lightly dust counter with flour and turn dough out onto counter. Lightly dust the top of the dough with flour and shape into a rectangle.

10. Using your bench scraper, divide dough into 12 equal portions and roll into balls.

11. Lightly dust your rolling pin with flour and roll each dough ball into a 3 - 4-inch circle. Add 1 1/2 tbsp. filling, then fold over and seal empanada by pinching edges closed or using a fork to crimp the edges.

12. Brush with egg wash, if desired, and sprinkle with cinnamon sugar, if using. Bake for 15 - 18 minutes, or until golden brown.

Notes

How to store empanadas:

Store these as you would any pie. I live in a warm and humid climate, so I don't store things on the counter for more than a couple of days because they tend to spoil quickly.

To store for longer than a week, you can freeze for up to 3 months.

Make ahead:

Filling can be made a day or two ahead of time. Store in an airtight container in fridge.

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Sweet pumpkin purée tucked inside of a soft pastry dough make this pumpkin empanada recipe the only one you'll ever need. They are the perfect hand-held fall treat, filled with cinnamon, cloves and brown sugar. Learn how to make pumpkin empanadas with real pumpkin completely from scratch with step by step instructions.

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My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! I cored and filled with a homemade vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped!

I have a soft spot for pumpkin everything but as you might know, I hate fondant. Yes I use it but only on the rarest of occasions. It just doesn't taste great. So I was determined to pipe some pumpkins for these cupcakes and not shape them out of rock-hard sugar paste you have to pick off before eating.

Coring cupcakes is SO EASY with a cupcake corer! I don't normally go for gadgets but this one is so handy! Click here to buy one.

Pro Tips for Delicious Pumpkin Cupcakes

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

After applying the white buttercream you can smooth it with a knife or spatula. If it's a bit troublesome try dipping your tool in very hot water, patting it try then swiping that over your cupcake.

On another note you might want to make these cupcakes with a more simple decoration and in that case may I suggest whipping up a batch of the browned buttercream from my pumpkin poke cake?

Don't be afraid to clean up the pumpkin with a toothpick if there are stray bits of buttercream marring your gourd.

If you don't have a cupcake corer you can use a small knife to hollow out the middle.

The recipe makes more vanilla pudding than you need. But you will not be complaining about having some extra delicious home made pudding to snack on! I tried some different brands of pudding mixes and even the fancy organic ones weren't nearly as good as the home-made kind. I think it's the vanilla they use.

How many cups are in a can of pumpkin?

A 15oz can of pumpkin is 2.5 tablespoons short of 2 cups. If you buy the 29-ounce can of pumpkin, it holds about 3 1/ 2 cups cups of purée.

How long will these cupcakes keep for?

What can I do if I don't like American Buttercream?

How to make pumpkin cupcakes

1. For the Vanilla Pudding; whisk the sugar, cornstarch, and salt in a saucepan. Add the milk into the sugar mixture and stir until a paste is formed. Add milk and the egg yolks.

2. Cook the mixture on a low heat and add butter and vanilla. Stir while cooking until thickened then transfer to a bowl to cool completely. You can whisk in an optional 1-2 tbs of butter at this point. Transfer the mixture to a bowl and create an airtight seal with plastic wrap. Place in the refrigerator for about an hour until chilled.

3. For the cupcakes; preheat the oven to 350 degrees and add the cupcake papers to a cupcake pan. Mix the buttermilk, vanilla, orange blossom and sour cream in a glass and set it aside. Now sift the dry ingredients (except the sugar) together and give it a good whisk to mix it up.

4. Cream the butter and sugar together in a stand mixer with a paddle attachment for approximately 4 minutes on medium. Add the eggs one at a time to make sure each one is incorporated well before adding the next. Add the flour mixture in three batches alternating with the milk mixture. Make sure you start and end with the flour mixture. Be careful not to over mix, just beat until combined.

5. Mix in the pumpkin puree and scrape down the sides of the bowl to make sure the pumpkin is well incorporated.

6. Now pour the batter into the cupcake papers. Bake at 350 degrees for about 18-20 minutes or until the center is set and let cool.

7. For the frosting; whip the butter for about 5 minutes using a paddle attachment (stand-up mixer). Beat in the confectioners sugar slowly. Add the salt, cream and vanilla and beat until you have an even, fluffy consistency. Reserve a couple tablespoons for the stems. Add a few drops of brown and mix. Reserve ⅓ for the pumpkin. Add some drops of orange until you reach a desired consistency.

8. Once the cupcakes are cooled use a cupcake corer or the reverse side of a piping tip to create a well in the cupcake. Pipe the filling into the cupcake then place a cap back onto the top.

9. To pipe the white base, fit a piping bag with a number 3 round tip and use to create a white circular base for your pumpkin by piping in a circular motion.

10. Fit another piping bag with a 143 tip and fill it with the orange frosting to pipe your pumpkin. You might need to use a small knife to clean the edges to shave the pumpkin. Pipe the brown stem using a small round tip and there you have your pumpkin cupcake! Enjoy!

IF YOU LIKED THIS RECIPE TRY THESE OUT

* Nutrition Disclaimer
Pumpkin Pecan Cinnamon Rolls If you've tried these pumpkin cupcake recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! I cored and filled with a homemade vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped! I have a soft spot for pumpkin everything but as you might know, I hate fondant.

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Chocolate Chip Pumpkin Bread - Preppy Kitchen

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Chocolate Chip Pumpkin Bread - Preppy Kitchen

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This chocolate pumpkin bread is so soft and moist with JUST the right amount of sweetness that you'll find yourself absentmindedly nibbling on it until it's all gone and you haven't shared anything!

Pro Tips for Making Chocolate Chip Pumpkin Bread

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

If you want to skip melting the chocolate just toss 1/3 cup of chocolate chips into the batter then sprinkle with more chocolate chips on top. It will look different but still taste great.

This chocolate pumpkin bread lasts for a week in the refrigerator. It's best if warmed or brought to room temperature before serving.

If you prefer not to use eggs then mix 2 tbsp ground flax seeds with 6 tbsp water and set aside for a few minutes then mix in with the oil in place of eggs. You could also add one whole ripe banana mashed up as an egg substitute in this recipe.

You can use melted coconut oil it you don't like using vegetable oil. It imparts just the SLIGHTEST coconut aroma and your recipe will be free of soy.

This recipe would also make amazing cupcakes, just alter the baking time and swirl the chocolate in the batter before dividing into the papers OR swirl the chocolate for each cupcake individually. You could also toss in some pecans (my favorite) or walnuts for a bit of crunch and it you really want to go crazy this would pair nicely with a chocolate drizzle. ?

If you like a bit of crunch try adding some chopped toasted pecans. One cup would make quite a splash and you'll love the contrast of textures with the soft melt in your mouth bread and crunchy nuts.

Frequently Asked Questions

Can I use canned pumpkin or do I have to make my own?

Canned works great with this recipe, use purée not the pie filling.

Can you use this recipe to make cupcakes?

Yes! Swirl the batter with chocolate then divide into cupcake papers and bake for about 18 minutes at 350F. You can swirl in some extra chocolate and top with your favorite frosting, I recommend cream cheese frosting.

What sized pan should I use?

A 9×13 loaf pan is perfect for this recipe.

How do I know when the bread is done?

You'll be able to insert a skewer in the middle and it will come out clean. The center will also spring back when pushed gently.

How to Make Chocolate Chip Pumpkin Bread

Sift the flour, salt, leavening agents and spices into a large bowl. Whisk together and set aside. Melt the chocolate in a double boiler or the microwave using short 50% power bursts.

In a separate bowl add the eggs, sugars and oil. whisk together then add the pumpkin puree, and vanilla. mix until homogeneous.

Grease a 9″x5″ pan, add the batter in, and smooth out.

Transfer melted chocolate to a piping bag and drizzle in then use a knife to swirl it around into an attractive pattern.

If you've tried this pumpkin bread out then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Chip Pumpkin Bread

* Nutrition Disclaimer

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This chocolate pumpkin bread is so soft and moist with JUST the right amount of sweetness that you'll find yourself absentmindedly nibbling on it until it's all gone and you haven't shared anything! Measure your flour correctly! Adding too much flour to the recipe is the most common mistake.

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Mexican Wedding Cookies - Preppy Kitchen

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Mexican Wedding Cookies - Preppy Kitchen

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Mexican wedding cookies ( Polvorones) are shortbread-like treats called kourabiedes in Greece, snowball cookies in parts of America and the list goes on! So delicious and they whip up in a snap. The cookies themselves are not very sugary so that heavy dusting of powdered sugar and just the right amount of sweetness.

What is the Origin of Mexican Wedding Cookies?

These cookies have been around forever in various permutations with many different names. The name Mexican Wedding Cookie came about in the 50's from U.S. cookbooks. In Mexico the cookies are actually known as polvorones.

A Few Notes

You can sub in ground walnuts if desired. They're less easy to come by if you don't have a nut grinder but so delicious!

Try toasting the almond meal just a bit before using. it will definitely add some depth of flavor, just don't forget to let it cool first!

Make sure to roll in powdered sugar as soon as the cookies come out of the oven, they need to be hot for the sugar to stick.

Rotate cookie sheet half way through baking to get a more even color on the cookies.

How to Make Mexican Wedding Cookies

How do you make Mexican wedding cookies?

1. Preheat to 375 degrees. Sift almond meal into a medium bowl and set aside.

2. Cream the butter in a stand mixer. Pour in vanilla and salt. Add powdered sugar, mixing until fluffy.

3. Add almond meal, then add flour in increments. Mix until incorporated.

4. Form dough into crescent, rod, or ball shapes.

5. Bake for about 10 -12 minutes or until cookies are a very light golden brown.

6. Let cool slightly. Roll cookies in powdered sugar while warm. Transfer to a cooling rack and sift a bit more on if desired.

How Long do Mexican Wedding Cookies Keep?

These cookies are best within a day or so of baking but they last for around a month if stored in an airtight container.
If you've tried these cookies then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
* Nutrition Disclaimer
IF YOU LOVE THIS RECIPE TRY THESE OUT! Rosette Cookies Baklava cookies Chewy Chocolate Chip Cookies

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Mexican wedding cookies ( Polvorones) are shortbread-like treats called kourabiedes in Greece, snowball cookies in parts of America and the list goes on! So delicious and they whip up in a snap. The cookies themselves are not very sugary so that heavy dusting of powdered sugar and just the right amount of sweetness.

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This amazing tres leches cake was one of my most requested recipes of the year! I'm so excited to share it with you and hope you enjoy it as much as I did. I made a kid-friendly cake but you're more than welcome to add 1/2 cup of dark rum to the tres leches for a more traditional cake.

How to make Tres Leches Cake

1. Set oven to 350F and line a 9×13 cake pan with parchment paper. In a large bowl mix the milk, egg whites, vanilla, and sour cream then set aside.

2. Sift the flour, salt, sugar and baking powder into the bowl of your stand mixer. Whisk to combine and place on mixer.

3. Add butter in tablespoon sized pieces to the dry mixture and beat with a paddle attachment until a incorporated with a texture like wet sand.

4. Add half the wet mixture, mix to combine, scrape bowl down and add remaining wet mixture beating until combined.

5. Pour batter into a 9×13 inch tin and bake at 350F for about 50 minutes or until a toothpick comes out clean from the center.

6. While the cake is baking whisk together the milk, evaporated milk and sweetened condensed milk in a medium bowl, cover and chill.

7. When the cake is cooled whip the cold cream, sugar and vanilla until soft peaks form. Fold in the room temperature mascarpone and set aside.

8. After the cake is cooled you can trim the edges. This step is optional but I find it helps the cake absorb more of the tres leches mixture and gives a beautiful white edge. The trimmings are delicious s feel free to snack!

9. Transfer your cake to a larger dish and slowly pour the milk mixture over it. You can poke holes in the top to make more room for that delicious liquid if desired.

10. Add the frosting to the cake. I like using an ice cream scoop for even coverage. Smooth the top with an offset spatula. Garnish each piece with a fan of strawberry slices and sprig of mint leaves.

This cake is soooo good. I shot my pieces on plates but I enjoy serving the cake in a bowl so you can spoon more of the tres leches mixture in.

Pro Tips for this Recipe

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Add 1/2 cup of rum to the tres leches mixture, soak the cake and enjoy! Doing this brings you closer to the original recipe, which had alcohol!

Trimming the cake is TOTALLY optional. I did it because this is a giant sheet cake that has to bake for a long time. Those edges get caramelized and take away from the visual for me but you might enjoy them!

For MAXIMUM effect double the tres leches mixture and then pre-cut the sheet cake, transfer pieces to bowls or cups and then soak with the mixture until 1/3 submerged. top with frosting and serve!

You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can't really tell the difference.

The mascarpone is optional but If you can't get a hold of it and still want to have a similar effect try mixing the following room temperature ingredients together for a reasonable facsimile. 8oz cream cheese, 1/4 cup heavy cream, 2tbs unsalted butter.

Frequently Asked Questions

Should it be served cold?

Yes! Tres leches cake actually gets better after some resting time in the fridge as that delicious milk soaks further into the cake.

Can I make it in advance?

This tres leches cake does well in the fridge for a day or two. If you're planning on making it further in advance then freeze the cake and soak and frost before serving.

Can I freeze it?

You can make this cake in advance, wrap well and freeze it, but just the cake! When you're ready to serve add the milk mixture and frosting.

What can you do with the extra yolks?

Make a batch of French buttercream, Pastry cream, or flan!

* Nutrition Disclaimer
If you've tried this tres leches cake recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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This amazing tres leches cake was one of my most requested recipes of the year! I'm so excited to share it with you and hope you enjoy it as much as I did. I made a kid-friendly cake but you're more than welcome to add 1/2 cup of dark rum to the tres leches for a more traditional cake.

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(2009) CÓMO HACER EMPANADAS DE CALABAZA ESPONJOSAS Y SUAVES. - YouTube

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(2009) CÓMO HACER EMPANADAS DE CALABAZA ESPONJOSAS Y SUAVES. - YouTube

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CÓMO HACER EMPANADAS DE CALABAZA ESPONJOSAS Y SUAVES.

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(2009) Soft Pumpkin Empanadas Recipe | Empanadas de Calabaza | 4K Cooking Video - YouTube

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(2009) Soft Pumpkin Empanadas Recipe | Empanadas de Calabaza | 4K Cooking Video - YouTube

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Soft Pumpkin Empanadas Recipe | Empanadas de Calabaza | 4K Cooking Video

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Pan Dulce literally means Sweet Bread in Spanish and comes in many varieties often sold in Panaderías (bakeries) in Mexico. This recipe makes a type of pan dulce called Conchas, concha meaning shell because of their pretty seashell shape and patterns. You'll find this type of pan dulce in a variety of colors and flavors, from vanilla, cinnamon, chocolate, and anise, and can also come stuffed with fruit and cream. Most commonly the conchas are eaten with a glass of milk, coffee, or hot chocolate for breakfast.

Although there are a few steps involved in making these, the stand mixer does most of the work for you, and the rest is pretty simple. See my full recipe tutorial below that shows you everything you need to make this iconic Mexican sweet bread including step-by-step photos and helpful tips.

What you need to make this recipe

Flour - I use all-purpose flour for this recipe, you can use bread flour but it'll give a slightly softer texture.

Butter - make sure you use unsalted butter, this recipe uses a small amount of salt to enhance the flavor but if you use too much (like in salted butter) it can damage the yeast.

Milk - you want to use whole milk for a rich, soft bread. It really makes a difference in the overall flavor of the bread too.

Eggs - your eggs need to be at room temperature so remove them from the fridge in advance.

Vanilla - vanilla adds a wonderful sweetness to the pan dulce, make sure to use vanilla extract and not essence. Also, see my tips section below for more flavor variations.

How to make Pan Dulce

1. Add the yeast and half of the sugar to the warm milk and set aside until the yeast is nice and bubbly. Add it to a stand mixer.

2. Once activated, whisk in the eggs, vanilla, salt, and remaining sugar.

3. Whisk in half the flour to create a paste then add the melted butter and mix in. Add a dough hook to your stand mixer and mix in the remaining flour. Mix the dough on medium speed until the dough comes together, is smooth, and will not stick to your finger when pressed lightly. You can sprinkle in a touch of flour if it's too sticky.

4. Place the dough in a large lightly oiled bowl then cover and place in a warm place to rise until doubled in size.

5. To make the topping, mix the flour and powdered sugar together in a medium bowl then add the butter and vanilla. Work together with a spatula until a smooth paste forms. You can divide the mixture into batches and add additional flavorings and colors.

6. Divide the dough into 12 equal pieces. Place your thumb and middle finger together then cup the dough in your hand and move in small circles on the counter to create a roll shape. Place six rolls onto each lined baking sheet.

7. Portion out balls of the topping. Flatten into thin disks large enough to cover your buns then place over the bun.

8. Use a very sharp knife to cut the Concha pattern into the top, you can go for the classic pattern (photo 8) or design your own. Cover loosely with plastic wrap and allow them to rise until doubled in size then bake until the bottoms are golden.

Pro tips for making this recipe

Read the expiration date on the yeast, if you don't bake often it may have expired which means your dough won't rise.

I like to warm my mixing bowl by filling it with warm water and pouring it out before I add the milk. Ice cold bowls make for sleepy yeast.

Activate the yeast in warm milk, this helps speed up the proving process. It's super important that your milk is warm and not hot or it'll damage the yeast and prevent the dough from rising.

The yeast should bubble and froth as it activates, no bubbles mean dead yeast so you'll have to start over if this happens.

I make the disks by flattening them with my palms but you can use a rolling pin on the counter or a tortilla press. With either option, you may want to use plastic wrap to prevent sticking and tearing.

Flavor variations - you can add additional flavorings into the topping of the conchas. Try adding 1/2 tsp of cinnamon for a delicious cinnamon flavor or 1 tbsp of cocoa powder for a chocolate version.

Colors - the classic color variations for conchas are yellow, pink (like the photos in this recipe), white or brown (chocolate). You can achieve different colors by adding a few drops of food coloring or cocoa powder. For white conchas use shortening instead of butter which will give you a yellow color.

Frequently Asked Questions

What does Pan Dulce taste like?

The taste is almost brioche-like it's sweet, soft, rich, and buttery with a crunchy and sweet topping. They truly are delicious and can be flavored with vanilla, cinnamon, cocoa, or anise.

How do you eat them?

You eat pan dulce or conchas like a pastry or doughnut, bite right into it and enjoy it with a glass of milk, coffee, or hot chocolate for breakfast or as a snack. You can also cut them in half and spread them with anything you like fruit preserves or chocolate spread.

Can I prepare this in advance?

You can prepare the dough 1 day in advance and allow it to prove in the fridge instead of in a warm place for a shorter amount of time.

How long do they last, can they be frozen?

Baked Pan Dulce will keep well in an airtight container for up to 3 days. You can also freeze them after baking for up to 3 months, thaw completely before serving. The thawed bread can be warmed up in an oven. Raw dough can also be frozen for up to 3 months, thaw before shaping and baking.

* Nutrition Disclaimer
If you've tried this Pan Dulce recipe then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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Pan Dulce literally means Sweet Bread in Spanish and comes in many varieties often sold in Panaderías (bakeries) in Mexico. This recipe makes a type of pan dulce called Conchas, concha meaning shell because of their pretty seashell shape and patterns.

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Chocolate Peanut Butter Cake - Preppy Kitchen

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Chocolate Peanut Butter Cake - Preppy Kitchen

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Chocolate and peanut butter make for a sinfully delicious duo, so why not make a chocolate peanut butter cake? This super-rich chocolate cake, with swirls of peanut butter batter, covered in peanut butter frosting then finished off with Italian buttercream is like a dream!

This cake. I can't. It's not going to be left on the stand looking pretty for long... Also, why have I not made peanut butter frosting before?! I'm already planning some PBJ cupcakes ...

I loved the combination of super-rich chocolate cake, with swirls of peanut butter batter covered in peanut butter frosting then finished off with Italian buttercream, which is less sweet than the regular kind and didn't overpower/ compete with the other flavors in the cake.

The chocolate ganache was just right; in all honesty I'd put chocolate ganache on literally anything and be happy. Did I mention I made two versions of the cake? If you're short on time you can add peanut butter chips to the cake batter instead doing the marbleization. Both versions taste great!

PRO tips to Make this chocolate peanut butter cake

If you're not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.

You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can't really tell the difference.

To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you're interested!

If you don't want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it's a pain to make two different types of frosting though!

Frequently Asked Questions

Can you add peanut butter to chocolate cake mix?

Try adding 1/2 cup of peanut butter with the egg and oil/butter. Bake as normal and you should have a delicious peanut butter chocolate cake!

How do you make chocolate peanut butter frosting?

Sift together 4 cups confectioners sugar 440g, 1/3 cup cocoa powder 35g, 1/2 tsp salt 1.5g,

Cream 1/2 cup unsalted butter 115g, room temperature until smooth.

Beat the sugar mixture into the butter and mix until incorporated.

Add 1/2 cup smooth peanut butter 125g

Add 2-4 tbsp heavy cream 30-60mL

How do you get a smooth side and a perfect drip?

Crumb coat the cake with a thin layer of the peanut butter frosting then chill before adding the Italian meringue buttercream.

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

Steps To Assemble This Chocolate Peanut Butter Cake

How Do You Assemble A Chocolate Peanut Butter Cake?

1. To assemble this cake; pipe the peanut butter buttercream in between each layer and repeat this step until the cake is fully stacked.

2. Pipe a crumb coat with the peanut butter buttercream and smooth it out with an offset spatula and bench scraper, then chill the cake in the fridge for about 10 minutes.

3. Now you're going to pipe the Italian meringue buttercream on and around the whole cake and smooth it out as well with an offset spatula and bench scraper. (Save some Italian meringue and add various amounts of chocolate to what remains).

4. With an offset spatula, add some of the chocolate Italian meringue to the sides of the cake. It doesn't need to be neat, you will be smoothing it out.

5. Now add some of the white Italian meringue to the sides as well.

6. Use your bench scraper to smooth out the buttercream around the sides of the cake.

7. Repeat this step using some of the ganache. Spread a bit of it around the sides of the cake and smooth it out to create a nice blend of colors.

8. Put the ganache into a piping bag, snip the tip off and create the drip around the top of your cake. Fill in the top of the cake with the ganache as well and smooth it out with an offset spatula.

9. Using an 869 tip, pipe the dollops of Italian meringue to the edge of the cake and there you have your chocolate peanut butter cake. Enjoy!

IF YOU LOVE Chocolate TRY THESE recipes OUT!
Best Chocolate Cake German Chocolate Cake Chocolate Zucchini Cake Chocolate Cupcakes
Chocolate Peanut Butter Cake
If you've tried this chocolate peanut butter cake recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
* Nutrition Disclaimer

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Chocolate and peanut butter make for a sinfully delicious duo, so why not make a chocolate peanut butter cake? This super-rich chocolate cake, with swirls of peanut butter batter, covered in peanut butter frosting then finished off with Italian buttercream is like a dream! This cake. I can't.

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Perfect for Fall: warm drinks, soft sweaters and my caramel apple spice cake! This cake is so simple to make and decorate but incredibly delicious.

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post , it has lots of helpful tips and a full how to video.

Pro Tips for an AMAZING Apple Spice Cake

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

You can save some time and skip browning the butter. You'll still love the cake BUT definitely try that brown butter sometime!

If you're not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.

You can substitute sour cream for the yogurt if desired, I do it all the time and can't really tell the difference.

To get FLAT layers that are moist inside and out try using cake strips! You can buy a set or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you're interested!

PRO TIPS FOR MAKING CARAMEL

Don't stir! After the sugar has dissolved you don't need to stir as it can cause crystals to form and ruin that silky consistency.

DO brush the side of the pot down with a wet pastry brush. This will help prevent those pesky crystals from forming.

Watch the color carefully taking the sugar to a deep amber color gives a wonderful flavor but going too dark will make a bitter caramel and that sugar will go from perfect to burnt in an instant!

Use room temperature butter and cream.

Caramel keeps for a while in the fridge so you can make this part ahead of time or make a big batch and save some for ice cream, coffee drinks and snacking!

When adding salt dip your a spoon in, let the caramel cool a bit then taste and add more salt if needed. Be careful that sugar is HOT. You can also sprinkle more salt on at the end for a finishing touch!

How to Make Apple Spice Cake

1. Add 3/4 cup of butter to a pot and cook over medium low heat stirring occasionally until the milk solids in the butter caramelize and darken. Be careful of splatters! Once the butter has darkened transfer to a bowl and chill until almost solid. The brown butter will be slow to cool and thicken back up so make sure to do this step in advance. Follow the tips above for perfect caramel that won't crystalize.

2. To make the caramel add brown sugar, cream, butter and salt to a small pot over medium-low heat and whisk until the mixture almost dissolves, leave it alone until it bubbles and thickens, although you can wash the side down with a wet pastry brush. Remove from heat and stir in the vanilla, transfer so a bowl and set aside to cool completely.

3. Sift the flour, sugar, baking soda, salt and spices into a large bowl. Whisk together and set aside.

4. Add the yogurt, eggs, melted coconut oil, vegetable oil, and vanilla into a medium bowl and whisk together.

5. Peel, core and chop enough apples to have about 2 cups. Set aside and if desired squeeze the juice of half a lemon onto the apple pieces. It won't matter if the apples brown while exposed to the air but I like the acid from the lemon juice for some contrast.

6. Add the wet ingredients to the dry and mix to combine using a spatula to fold the very thick mixture together.

7. Add the apples into the batter and fold to incorporate. Your batter will seem quite thick but don't worry!

8. Distribute the batter between 3 six inch pans and Bake at 350F for about 40 minutes. I've also made this same recipe with 4 six inch pans and it works nicely as well.

9. While the cake bakes it's time to make the buttercream. Add the room temp (partially solidified) brown butter you made in step 1 to a stand mixer fitted with a paddle attachment. Add salt and half the confectioners' sugar and mix on low for about a minute.

10. Add the remaining powdered sugar, and vanilla then mix on low. Drizzle in cream until desired consistency is reached. Transfer buttercream and caramel from step 2 to piping bags and snip the tips off.

11. Pipe buttercream onto the first layer. Drizzle caramel, then add the second layer on top.

12. Pipe buttercream and caramel onto the second layer, add the third and cover in a thin layer of buttercream.

13. Smooth the buttercream out using a bench scraper, and or an offset spatula. I scraped away most of the buttercream for a semi-naked look but you can leave more on if you're a frosting person.

14. Pipe caramel onto the top and give a quick smooth with a knife or offset spatula. Don't pipe to much as the caramel drips will slowly descend down the cake for a while.
If you've tried this cake then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
* Nutrition Disclaimer

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Perfect for Fall: warm drinks, soft sweaters and my caramel apple spice cake! This cake is so simple to make and decorate but incredibly delicious. If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post , it has lots of helpful tips and a full how to video.

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This is a piece of pumpkin heaven for all you German chocolate cake lovers! Moist pumpkin cake spiced with cinnamon, ginger, allspice et al is filled with a luscious pecan frosting and surrounded by vanilla buttercream and more toasted pecans. This would also work as a naked cake with just the pecan frosting OR you could pair it with with the browned buttercream from my pumpkin poke cake.

Pro Tips for Making Pumpkin Pecan Cake

To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you're interested!

This recipe actually makes a good deal of batter so you should be fine using 3 eight inch pans. I used six inch rounds and had enough left over batter for a good number of pumpkin cupcakes!

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

If you want to maximize the frosting the cake ratio, try splitting the cake layers. The recipe makes more than enough of the pecan frosting to accommodate this modification although I guarantee you will be snacking...

Make sure to toast your pecans, it makes all the difference! Use pumpkin purée, not canned pumpkin pie filling.

You can make the cake layers a day ahead; just wrap them up and keep at room temp overnight.

Frequently Asked Questions

CAN I MAKE THIS CAKE IN ADVANCE?

YES! You can make the layers in advance, wrap them up and refrigerate for up to three days or freeze them for up to two months.
The frosting will keep for two weeks in the refrigerator and two months in the freezer. Let it come back to room temperature and give it a quick whip before using to restore it's silky consistency.

The Whole cake will keep in the refrigerator for up to three days. Make sure to cover it so it doesn't absorb any errant smells. Allow to warm back to room temperature before enjoying. Add the bats on before serving.

HOW DO YOU KNOW WHEN THE CAKE LAYERS ARE DONE?

You will see the edge of the cake pull away from the pan and the center will spring back when touched gently. A skewer will also come out cleanly when inserted in the center.

I like to tap the side of the pan so the cake layer moves around a bit in the pan before inverting it onto a wire rack. This really helps get a clean release every time.

How can I adjust the recipe for an 8 inch cake?

Double the recipe for the batter. You can keep the pecan frosting the same as the recipe makes a bit extra. The vanilla frosting should JUST still cover the cake but you might need to make another half batch depending on how much decorating you're doing.

How to Make Pumpkin Pecan Cake

1. Heat oven to 350F. Butter and flour three six inch cake pans. Sift the flour, leavening agents, salt and spices together into a large bowl. Whisk together and set aside.

2. in a large bowl combine the oil, eggs, sugars, pumpkin, sour cream, and vanilla. Whisk to combine.

3. Pour the wet into the dry and mix until combined.

4. Divide the batter evenly into three six inch pans; I use cake strips to get nice flat cake layers. Bake at 350F for about 24-30 minutes or until the centers are springy to the touch.

5. To make the vanilla buttercream; cream the room temperature butter and salt. Add in the confectioners sugar and beat until light and fluffy. Add vanilla and then cream a tablespoon at a time until desired consistency is reached.

6. To make the Pecan frosting; add sugar, evaporated milk, egg yolks, melted butter and salt to a medium pot. Whisk together and place over medium heat. Stir continuously until the mixture boiled and thickens then remove from heat. Stir in the vanilla and toasted pecans then set aside to cool.

7. To build the cake, pipe a ring of buttercream on the first layer then add a scoop of the pecan frosting and flatten. Add the next layer on top and repeat the process until the cake is three layers.

8. Cover the cake in a layer of vanilla buttercream.

9. Smooth the side of the cake with a bench scraper and the top with an offset spatula. To get a neat edge pull the spatula towards the center while turning the cake. Clean the tool between each swipe and repeat.

10. Apply a skirt of the chopped toasted pecans at the bottom.

11. Use a large star tip to pipe a crown of dollops on top.

12. Apply a scoop of the pecan frosting to the top then smooth with a spatula.

* Nutrition Disclaimer
If you've tried this cake then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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This is a piece of pumpkin heaven for all you German chocolate cake lovers! Moist pumpkin cake spiced with cinnamon, ginger, allspice et al is filled with a luscious pecan frosting and surrounded by vanilla buttercream and more toasted pecans.

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Mini-pumpkin bundt cakes filled with Fall spices and cream cheese frosting! I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!

Pro Tips for Amazing Pumpkin Cake

I used real pumpkin stems for these cakes to give the most realistic appearance. I just bought a "Cinderella" pumpkin because they have a long stem then cut a few segments off with some garden clippers.

You could also make the stems from some fondant or thick buttercream, but it wouldn't look quite as real and takes more time.

The KEY to decorating these cakes is to chill them after you apply and smooth the buttercream. Once chilled you can do some sculpting and then chill again if the cake softens up too much.

The best shaping tool I can recommend is a yogurt container you cut into half circles and rounded points. These pieces will flex and give you better control when shaping and smoothing the pumpkins.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

After you cover your cakes in buttercream, I recommend chilling them in the fridge for about 20 minutes so they will be easier to sculpt. If you're making a bunch of them you can have a little assembly line going with cakes coming into and out of the fridge.

I love the way these cakes look "naked"! If you want a cute and FAST version on these then sandwich the bundts together with the cream cheese frosting, and pour a glaze on top. You can finish them off by adding the pumpkin stems or leave as is.

Alternate Glaze Recipe if you're not a buttercream fan:

Sift powdered sugar and spiced into a bowl. Drizzle in milk and mix until desired consistency is reached.

3 cups powdered sugar

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp allspice

1 pinch cardamom

4-8 tablespoons milk

2-4 drops orange food coloring (optional)

Steps to Make Pumpkin Cake

1. Sift the flour, salt, spices, and leavening agents into a large bowl. Whisk together and set aside.

2. Cream the butter and oils together then beat in the yogurt and eggs. Mix in the dry ingredients alternating with the pumpkin purée and beat until combined. Scrape the bowl down and mix and stray pockets of ingredients in by hand.

Pipe the batter into the buttered and floured mini bundt pans then bake at 350F until centers are set, about 20 minutes.

4. Make the cream cheese frosting then whip up the buttercream and color orange if desired. I've had many people make white pumpkins so they can skip the food coloring.

5. Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).

6. Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together. Fill in the hole on top with a bit of the bunt cake you trimmed off in the precious step.

7. Cover in orange buttercream. I like to work on a piece of parchment paper so I can move the cakes around easily.

8. Sculpt into a pumpkin shape. (I cut a yogurt container up to make my shaping tools. The best ones were a rounded off "V" to scrape the indents and a straight edge to sooth the sides)

9. Chill the cakes to harden the buttercream then use a rounded piece of plastic to smooth the pumpkin out further.

10. The final smoothing will need a bit of water to moisten the outside. You can use a damp paper towel, your clean fingers, or a smoothing tool to give the cakes a final smooth. The quickest way is to smooth with your wet, clean hands. Top each pumpkin with a stem. I used a real pumpkin stem but you can make one from fondant, modeling chocolate or even very thick buttercream.

IF YOU LIKED THIS RECIPE TRY THESE OUT

Brown Butter Pumpkin Sheet Cake

Pumpkin Pecan Cinnamon Rolls

My Favorite Pumpkin Pie

* Nutrition Disclaimer
If you've tried this pumpkin cake recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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Mini-pumpkin bundt cakes filled with Fall spices and cream cheese frosting! I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!

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Whether you are looking for a stunning red cake for Valentine's Day or just need a showstopping cake for birthdays, holidays, or any other occasion, this red velvet cake recipe fits the bill. More than just a red-tinted vanilla cake, this cake is tangy and buttery, with a mild cocoa and sweet vanilla flavor.

Red velvet cake is said to have originated during the Great Depression with the popularization of red food coloring and is a popular dessert in the Southern United States. It is such a unique cake that everyone will love. It's definitely worth the effort to make from scratch as it's far superior to any box mix. The cake's dense and soft but still moist with a velvety crumb. It's always a crowd-pleaser! Want to make another cake recipe from scratch? Try my lemon cake recipe, strawberry cake recipe, or naked cake recipe.

What You Need to Make This Recipe

Baking soda - always double-check that the baking soda you have on hand is not expired.

Butter - buy unsalted butter to control the amount of salt added to the cake. Make sure the butter is at room temperature so it'll be easier to cream.

Cocoa powder - this recipe doesn't call for a lot of cocoa powder, so it doesn't overpower the other flavors in the cake. Make sure to use natural cocoa powder and not Dutch-processed cocoa powder.

Buttermilk - this adds a tangy flavor and moisture to the cake. Also, the buttermilk activates the baking soda to help the cake rise and give it its light and fluffy crumb. Furthermore, as buttermilk is acidic, it reacts with the cocoa powder and turns it red!

Vinegar - just like the buttermilk, the vinegar helps activate the baking soda and brings out the red tones in the cocoa powder.

Red food coloring - this will help enhance the red tones in the red velvet cake.

Cream cheese - make sure you use full-fat blocks of cream cheese to make this frosting. You do not want to use the cream cheese sold in a tub. Try to use the best quality cream cheese available. Some generic brands of cream cheese may not be as thick, leading to a runny frosting.

Powdered sugar - you must use powdered sugar as it'll quickly dissolve into the cream cheese frosting, making it creamy and sweet. If you only have regular sugar, see my post on how to make powdered sugar with it!

How to Make Red Velvet Cake

1. In a medium bowl, sift the flour, salt, and baking soda together.

2. Cream the butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment. Add in sugar and mix on medium until light and fluffy. Add the eggs in one at a time, beating each until well combined.

3. Beat in the vanilla, then sift the cocoa powder into the butter mixture. Beat just until combined. Scrape down the bowl.

4. In a liquid measuring cup, combine the buttermilk, vinegar, and red food coloring. (The more you use, the brighter the color when baked.)

5. With the mixer on low speed, add half of the flour mixture followed by half of the buttermilk mixture to the mixing bowl, beating just until combined. Repeat with the remaining flour and buttermilk. Stop and scrape down the bowl occasionally.

6. Divide the batter among three buttered 6-inch pans and bake for about 30 to 35 minutes or until the centers are springy to the touch.

7. To make the cream cheese frosting, beat the butter, cream cheese, vanilla, and salt together until smooth and fluffy. Gradually add the sifted powdered sugar to the mixer and continue mixing until incorporated. Set aside a cup. Place a cake layer on the cake stand and evenly spread ½ cup of frosting on top. Continue with the rest of the layers, then use the remaining frosting to coat the outside of the cake.

8. Place the cup of frosting into a piping bag with a decorative tip. Pipe a decorative border on top of the cake or as desired. Place the red velvet cake in the fridge and chill for about 1 hour or until the frosting is set.

Pro Tips for Making This Recipe

If the tops of your red velvet cake layers are domed, use a serrated knife to cut off the top of the domes so you can stack them evenly. Alternatively, use cake strips to help your cake layers come out evenly. Cake strips work by keeping the outside edge of the pan cooler to ensure that the entire cake rises at the same rate, preventing a dome from forming in the middle. If you don't want to buy cake strips, I have a post on how to DIY cake strips.

I highly recommend using a scale to measure your flour as it's the most accurate method. If you don't have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.

If the ingredients were refrigerated, such as the eggs, milk, and cream cheese, it's best to bring them to room temperature before using them so they mix effortlessly without overmixing.

Be gentle when handling the layers during assembly, as the cake is very tender.

The best way to let your butter come to room temperature is to bring it out of the fridge 1 to 2 hours beforehand and allow it to sit on your kitchen counter. Softening the butter in the microwave will carry the risk of it melting and making the cream cheese frosting runny. To speed up the process of the butter coming to room temperature, you can cube it instead of leaving the sticks whole.

Make sure to sift the dry ingredients to remove any lumps. This will help to keep the cake's crumb soft and light.

For a large cake, divide the batter among two 9-inch round cake pans. The layers will be a bit thinner, so the bake time will decrease by about 5 minutes.

If you do not have any buttermilk, see my post on how to make buttermilk with only two ingredients.

Frequently Asked Questions

How do I store this?

Due to the cream cheese frosting, I recommend storing the red velvet cake in the fridge if you want to keep it longer than 2 days. Place the cake under a cake dome or lightly cover with plastic wrap. The cake keeps for 5 days. Before serving, bring the cake to room temperature.

Can I make this ahead of time?

If you'd like to make the cake ahead and store it in the fridge, swap the butter for the same amount of vegetable oil! Simply mix all the dry ingredients together in a bowl and all the wet ingredients in a separate bowl, then pour the wet into the dry and mix until combined. Bake as directed. The vegetable oil won't firm up in the fridge like butter does, making a cold cake feel more moist and tender.

You can also bake the cake layers, and once cooled, wrap them in plastic before freezing them for up to 3 months. Thaw the cake layers and make the frosting when ready to assemble.

Can I freeze this cake?

Yes! You can freeze the assembled cake or individual slices. Wrap the cake or slices in a couple of layers of plastic before freezing for up to 3 months. Bring the cake to room temperature before you serve it.

What is the difference between red velvet and chocolate cake? Is this just a chocolate cake?

This cake is much lighter than chocolate cake with a tangy note from the cream cheese frosting. Some people have stopped adding chocolate to the batter as it interferes with the desired bright red color. Originally the cakes had a dusty maroon hue from the acid reacting with cocoa powder, but as time went on, that became a bright red color with the addition of red dye to the batter. Unlike chocolate cake, red velvet cake has vinegar, which makes a huge difference as the acid reacts with the leavening agents to give you a fluffier cake.

What is the actual flavor of this cake?

Red velvet has a very mild chocolate and vanilla flavor with a tangy edge, thanks to the buttermilk, vinegar, and cream cheese. The main flavor note actually comes from the frosting. However, the cake's most attractive aspect is the texture! You're getting bites of fluffy, moist cake with a very creamy delicate frosting giving a delightful mouthfeel.

* Nutrition Disclaimer
If you've tried this Red Velvet Cake recipe, then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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It's so easy to make this Red Velvet Cake from scratch! It's incredibly soft and moist paired with a tangy and sweet cream cheese frosting.

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Mexican Hot Chocolate Cake - Preppy Kitchen

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Mexican Hot Chocolate Cake - Preppy Kitchen

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My Mexican hot chocolate cake has cinnamon allspice and more than a touch of cayenne pepper for an extra kick. The filling is a creamy vanilla buttercream with a touch of cinnamon and cayenne too. So interesting how different the two buttercreams taste; chocolate makes all the difference! Speaking of chocolate the exterior frosting is so good. Sea salt, cocoa, bittersweet chocolate, cinnamon, and cayenne pepper come together for a heavenly finish. So for those not in the know Mexican hot chocolate has a dash of cinnamon and is sweeter than regular hot chocolate. Not really doing it justice in my description but it's delicious!

Now about this crazy tiered cake business... I just happened to have a tiered cake pan set that I've never used, so I thought it would be fun to give it a try. This recipe will make enough for three nine inch pans by the way. If you're going to make a tiered cake, frost the different sized layers first and assemble last. Chilling after smoothing makes the assembly easier as well. I didn't do this and it was difficult...

For the chevron pattern in the middle I melted some white chocolate and mixed in a bit of cinnamon and cayenne then piped it in horizontal bands on the side and a swirl on top. A skewer was raked up and down to create the chevron pattern. Mixing a tablespoon of cream in to the melted white chocolate will make it pliable for longer.

how to make mexican hot chocolate cake

1. Butter and flour a 9-inch, 6-inch and 4-inch cake pan. I highly recommend using cake strips for a more even bake. Sift together the dry ingredients and spices into the bowl of a stand mixer and whisk to combine.

2. Add the wet ingredients into a large bowl and whisk together.

3. Add the wet ingredients to the dry ingredients. Whisk to combine then mix on level 2 for two minutes. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

4. In a medium saucepan, brown your butter. Let it cool until warm. In a stand mixer bowl, combine browned butter, cocoa, spices and salt. Mix with a paddle attachment. Sift in confectioners sugar and mix.

5. Combine semi sweet chocolate and fudge.

6. In a stand mixer, cream butter. Sift in confectioners sugar. Mix in spices and vanilla bean paste. Mix until fluffy and combined. Transfer to a piping bag.

7. Cut each tier in horizontal halves. Place first half on cake stand. Pipe a layer of spicy buttercream, then add the other half. Pipe chocolate buttercream on the outside and smooth. Melt white chocolate and transfer to a piping bag. Snip off the tip. Starting from the bottom of the middle tier, pipe circular rings until reaching the top of the cake.

8. Using a point tool or a toothpick, drag through vertically from the middle point to the bottom. Do this until the pattern covers the middle layer completely. Repeat the same strategy but from opposite directions. Moving the tool the other way to create an opposing pattern.

9. Using a cupcake stand, pipe spicy buttercream between layers. Pipe chocolate buttercream and smooth. Attach top tier to the cake.

* Nutrition Disclaimer

How to Make Mexican Hot Chocolate Cake

How to Make Mexican Hot Chocolate Cake
My Mexican hot chocolate cake has cinnamon allspice and more than a touch of cayenne pepper for an extra kick. The filling is a creamy vanilla buttercream with a...

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My Mexican hot chocolate cake has cinnamon allspice and more than a touch of cayenne pepper for an extra kick. The filling is a creamy vanilla buttercream with a touch of cinnamon and cayenne too. So interesting how different the two buttercreams taste; chocolate makes all the difference!

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I tested this recipe over, and over, and over again until it was perfect! The cake just MELTS in your mouth and that frosting is heaven on earth!

How to Make German Chocolate Cake

1. For the cake; Preheat the oven to 350 degrees F. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.

2. Give the German chocolate a rough chop.

3. Add the chopped chocolate and hot coffee into a medium bowl. Place over a over a pot of simmering water and whisk together until almost all the chocolate is melted. Remove from heat and set aside.

4. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl and set aside.

5. Cream the butter in a stand mixer then add the sugar and continue beating until it is fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed and add the egg yolks one at a time. Make sure each yolk fully incorporates before adding the next, then add the vanilla.

6. Add the melted and cooled chocolate. Beat until it is fully incorporated, Scrape the bowl down and mix once more.

7. Add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.

8. Beat the egg whites in a separate bowl at high speed. SLOWLY sprinkle in the sugar after the eggs froth up. Beat until soft peaks form.

9. Add about a cup of the meringue to the batter and mix in. This will lighten the batter so don't worry about deflating this first batch of bubbles. Carefully fold the remaining meringue into the batter.

10. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. (Rotate the pans about halfway through to ensure even baking). Remove from the oven and let cool for about 15 minutes.

11. For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. Remove them from the oven, let cool, and then give them a fairly fine chop. In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken (about 5 minutes), remove it from the heat.

12. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. (About 30 minutes). It's NEVER a bad idea to double the frosting recipe. I doubled it in the cake pictured so there would be an abundance of that amazing coconut pecan frosting.

13. To assemble this cake; place one layer on top of the other, spreading one third of the frosting in-between each layer until you end up with the last layer of frosting on the very top of the cake. I like to use an ice cream scooper to apply the frosting.

14. Use an offset spatula to give the top a rough smooth. (The sides of the cake are left bare). Enjoy!

Pro Tips for this recipe

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Whip those egg whites up last and lighten the batter by whisking in 1/4 of that fluff into the batter before folding in the rest.

To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you're interested!

If you're out of buttermilk try adding two tablespoons of lemon juice or white vinegar to whole milk. I made a whole post on how to make your own buttermilk.

The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.

Double the frosting, you'll thank me!

Frequently Asked Questions

How did it get its name?

German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country).

What Makes German Chocolate Cake Different?

German chocolate cake has a lighter chocolate taste, a delicate, tender crumb, and of course lots of that amazing coconut pecan frosting.

Should it be refrigerated?

You can leave this cake out overnight if covered but it's best to refrigerate if storing for any time longer than that. Let your cake come to room temperature before serving for optimum enjoyability.

How do you make German chocolate frosting?

First, you'll want to toast the pecans at 350 degrees for about 8-10 minutes. Combine the sugar, milk, egg yolks, and salt in a saucepan over medium heat until the mixture thickens. Lastly, give those toasted pecans a rough chop and stir them into the mixture with the coconut. Delicious!
If you've tried this German chocolate cake recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
* Nutrition Disclaimer

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I tested this recipe over, and over, and over again until it was perfect! The cake just MELTS in your mouth and that frosting is heaven on earth! 1. For the cake; Preheat the oven to 350 degrees F. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.

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I've been wanting to make a s'mores cake FOREVER! I keep seeing them on Pinterest and some of my favorite blogs but I wasn't sure how I'd go about it... A few weeks ago I made my pumpkin pie cake and had a surge of inspiration. The baked graham cracker crumble I made for that cake would be PERFECT for a s'mores cake! From there, I added chocolate buttercream, a graham cracker cake, and a gooey delicious marshmallow fluff (which I will definitely be making more of soon) and drizzled it with dark chocolate (which cools and solidifies for an extra crunch).

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post , it has lots of helpful tips and a full how to video.

about the Graham cracker crumble

I love the crunch from the Graham cracker crumble and the solidified chocolate in this cake, it contrasts well with the gooey marshmallow fluff! When you make the crumble make sure to press it into a nice compact layer but leave some bigger pieces for extra crunch. Bake until golden brown and make sure to rotate the baking sheet halfway through so you get a nice even brown. Add the crumble all over the cake and inside too. It's so delicious and adds wonderful texture.

Toasting the marshmallow fluff is optional but so worth it! I have a little kitchen torch at the ready in my drawer and I can't tell you how handy it's been. As to can see, the marshmallowy fluff is REALLY gooey! Next time, I might try adding some more of the graham cracker crumble just underneath that top layer of toasted marshmallow to add some extra crunch.

How to Make S'more's Cake

1. Pipe a ring of chocolate buttercream onto the first layer

2. Fill with marshmallow. I find piping is the easiest and least messy way.

3. Sprinkle with the crumble.

4. Add a drizzle of the melted chocolate, stack the next cake layer on and repeat steps 1-4 until you have all four layers.

5. Cover the cake in buttercream.

6. Smooth the side using a bench scraper and the top with an offset spatula. I recommend chilling the cake for a bit to make sure it's nice and stable before proceeding.

7. Add the graham cracker crumble to the base by pressing with your hand. You can dust away the excess afterward.

8. Use a large star tip to pipe the marshmallow on top. I also swirled it a bit with a spatula but that's totally optional.

9. Use a torch to toast the marshmallow. This is best done just before serving so it's nice and gooey!

pro tips for this recipe

If you're not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.

If you don't have access to Graham crackers you can substitute digestive biscuits for them.

I recommend adding the graham cracker crumble in between each layer. It has so much crunch that I guarantee you'll want more!

You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can't really tell the difference.

To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you're interested!

S'mores Cake
If you've tried this cake out then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
* Nutrition Disclaimer

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I've been wanting to make a s'mores cake FOREVER! I keep seeing them on Pinterest and some of my favorite blogs but I wasn't sure how I'd go about it... A few weeks ago I made my pumpkin pie cake and had a surge of inspiration.

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It's a bird, it's a plane, it's a giant pumpkin cake! OK first off I know many of you won't have time to go all out and make an almost real looking pumpkin, but that's OK! Just make the cake and serve with the glaze of your choice, slather it in cream cheese frosting, or eat it plain!

I used a Nordicware Heritage 12 cup Bundt pan for this cake, CLICK HERE to buy one!

Pro Tips for The BEST Pumpkin Bundt Cake

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

If you want to go for added realism then whip up two batches of buttercream in similar shades of orange. Cover your pumpkin in one batch and begin shaping it.

Pop the cake into the fridge and let it chill to harden, then add highlights or lowlights (your choice) on the pumpkin's ridges and smooth them out to blend.

The best shaping tool I can recommend is the back of a spoon, a yogurt container you cut into half circles and rounded points. These pieces will flex and give you better control when shaping and smoothing the pumpkins.

Dipping your spoon into HOT water will help you smooth the chilled cake for a nicer surface.

I have a couple of things to say about the stem.

At first I tried to make one by covering an inverted cupcake in green buttercream and then sculpting. It looked OK but kind of cartoonish and out of proportion.

I ended up mixing up a very thick batch of buttercream and rolling it into the desired shape then carved away at it, added some brown streaks and an off-white top. The result was significantly more realistic and easier to make.

Your third option is to shape one from fondant, in which case you can totally go to town and make the most realistic but inedible pumpkin stem ever!.

So hear's the secret to smoothing a crazy shape coated in buttercream. First make sure you chill the cake once it's frosted. To smooth it I used the back of a spoon and a yogurt container that I cut into a half circle shape. (you can see this in my video at the bottom of the page. )

When you're doing the final smoothing on your chilled cake get a cup of HOT water and dip your spoon in it regularly. This will allow it to glide over the surface and not gouge into the cake.

How Make a Pumpkin Bundt Cake

1. Preheat oven to 350F. Butter and flour 2 large bundt pans and pop two cupcake liners into a cupcake tin. Sift the dry ingredients (except the sugar) together and give a good whisk to mix well.

2. Cream the butter and sugar together in a stand mixer fitted with a paddle attachment for approximately 4 minutes on medium. Add the eggs one at a time making sure each is incorporated well before adding the next. Mix the buttermilk and sour cream in a large glass or bowl and set aside. Add the flour mixture in three batches alternating with the milk mixture. Making sure you start and end with the flour mixture. Do not over-mix, just beat until combined. Scrape the bowl down when towards the end. Mix in the pumpkin puree. Scrape down the sides of the bowl and make sure the pumpkin is well incorporated.

Pour batter into bundt pans but reserve a bit of batter for the two cupcakes. Bake for about 60 minutes or until a skewer inserted in the center comes out clean. Allow cakes to rest in pans for about 20 minutes then invert onto a wire rack to cool. The cupcakes will bake for about 18 minutes, so don't forget to take them out!

3. Make the cream cheese and vanilla buttercreams. If you're not a fan of food coloring try making a white pumpkin!

4. Once the cakes are completely cool trim the bottoms off so you can sandwich them together neatly. These trimmings are great for snacking or you can make cake pops.

5. Pipe or smear cream cheese frosting onto bottom of one of the cakes. Sandwich together and place a cupcake into the hole on top.

8.) Depending on the shape bundt pan you use, you may need to contour the outside using a knife to sculpt into a pumpkin shape.

7. Use the back of a spoon to start smoothing out the pumpkin. A spoon will be great for the indentations and top.

8. For the convex parts of the pumpkin you'll want a special tool. I like to cut a rounded piece from a yogurt or sour cream container and use that as a smoothing tool. Give the cake a general smooth then Refrigerate to help the sculpting process. Otherwise the pumpkin will be too gooey and unmanageable.

9. Continue smoothing buttercream. You can add more frosting if desired. Sometimes I'll add a slightly lighter color to accentuate the highlights and create dimension. For the final smoothing chill the pumpkin and use the back of a spoon dipped in hot water.

10. F or the Stem: Mix together butter and sugar until you get a consistency that is similar to clay. Mix in green food coloring. Sculpt into a stem figure. Use a piping bag with brown food coloring to create a natural look. Add stem to the top of the pumpkin.

If You Liked This Recipe Try These Out

If you've tried this pumpkin cake recipe out then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

* Nutrition Disclaimer
Mini Pumpkin Cakes Pumpkin Cupcakes Halloween Cupcakes Spiderweb Sheet Cake

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This show-stopping pumpkin bundt cake might look just like a real pumpkin but don't forget, it tastes amazing too! A moist pumpkin cake loaded with all your favorite fall spices, filled with cream cheese frosting and enrobed in vanilla buttercream!

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You're going to fall in love with this sugar cookie recipe. It's SO much easier to cut shapes out with and when you bake them the cookies will not spread. Instead of rounded pillows that only slightly resemble the shape you cut them into, you'll have super-sharp edged cookies PERFECT for decorating.

What You'll Need for This Recipe

Unsalted Butter: If you're using salted butter then reduce the added salt in the recipe to 1/4 tsp.

Vanilla Extract: You should definitely use the highest quality you can because it does make a difference in the taste.

How to Make Sugar Cookies

1. Sift the flour, corn starch, and salt in a large bowl. Give it a whisk.

2. In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.

3. Add the eggs while mixing. Scrape down sides of the bowl.

4. Add 1 tsp vanilla extract and mix to combine.

5. Pour in the flour mixture and mix until everything is well incorporated, making sure to scrape the bowl down.

6. Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up. Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin. Move the dough around to prevent it from sticking. Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies. Place them on a non-stick baking sheet and bake at 375F for 12 minutes.

I have a GIANT box of cookie cutters but the round ones are my favorite. I have a whole set of graduated circles and they get constant use! I've used them to make the buttercream orchid cookies above and my pink and white striped funfetti cookies.

Pro Tips for Sugar Cookies

I often use 1/2 cup of corn starch for this recipe as it gives you LASER sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and your cookie dough will still be pretty manageable.

If your butter isn't room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and then use a knife to level it off.

Scrape your bowl down a few times. If you have a glob or two of butter that doesn't get mixed with the flour then it will loose shape and melt when baked.

Use a high-quality vanilla if you can. Aside from the butter it's the main flavor you'll taste and worth the splurge!

Adding that 1/3 cup of corn starch really changes the dough. You'll notice it handles better at room temperature than other cookie doughs and really stays together instead of getting stuck to your fingers or the work surface.

Frequently Asked Questions

How to stop your cookies from spreading in the oven

Add cornstarch to the dry ingredients. I would recommend starting with a tablespoon of cornstarch per cup of flour. See how you like the consistency and adjust from there.

For cookies that spread less avoid using leavening agents like baking soda and baking powder. Your cookie will be a bit more dense but it will not puff up in the oven nearly as much.

For a recipe like this the chill time is only there to let you handle the dough without marring the surface of the cookies. It's not about how they spread in the oven. Recipes without cornstarch may need hours of chill time for the dough to fully set up.

What can you decorate sugar cookie with?

I actually love using buttercream to decorate sugar cookies but you can dip them in chocolate, add a glaze, or of course use royal icing! Here are my favorite buttercreams to use on sugar cookies:

How do you keep sugar cookies from sticking?

Using corn starch helps but the best way to prevent cookie dough from sticking is to roll out the dough between two layers of plastic wrap. This way there's no fuss and ZERO chance of sticking. It's always a good idea to flour your work surface well and move the dough often. I like to work on a pastry mat which can be lifted up and even transferred into the refrigerator.

Why do recipes ask for unsalted butter?

Various brands of butter add different amounts of salt to their product. Using unsalted butter helps to control the amount of salt in a recipe and give people a uniform result no matter where they live. This is also why you'll see recipes call for kosher salt. Different types of salt have smaller and larger grains; the smaller the grain, the more salt each teaspoon will hold. Specifying kosher salt just calls for a standard grain size. All this being said you can usually use salted butter and just reduce or eliminate the added salt in a recipe.

* Nutrition Disclaimer
If you've tried this sugar cookie recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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These easy no-spread sugar cookies are great for cutouts and decorating with icing, they're perfectly sweet, and totally delicious. Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling.