Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea (“Kaffee und Kuchen”).
Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren’t exactly fuss-free. This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you’ll bake one giant skillet biscuit cake that’s topped with macerated strawberries and whipped cream.
There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.
A super rich, not-too-sweet, dark chocolaty sheet cake that’s perfect for any party!
This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.
A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it’s worth the extra effort.
A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.
Instead of just plain white cupcakes, I took it a step further and made them special. You can change the colors for any holiday. Shades of green for St. Patrick’s Day, pastel colors for Easter, red white and blue for the 4th of July. You get the picture.
This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.
This is a good cake with somewhat moist texture. It is not too sweet but has a unique taste. Serve with ice cream or as you wish.