Tag: cake

Pineapple Carrot Coconut Cake – Simply Scratch
[ad_1]
Pineapple Carrot Coconut Cake is a decadently moist and flavorful cake loaded with crushed pineapple, carrot and coconut, spiced with cinnamon, ginger and nutmeg and a drizzled with a lemony pineapple and mace glaze. Yields one (10-cup) bundt or 10 servings.

I love vintage recipes.

This particular one was found when sorting through old recipe tins. I was gifted two recipe tins from my mother-in-law that once belonged to her grandmother Leone. While going through them, I found an old news clipping for Hawaiian Pineapple Carrot Cake and was instantly intrigued. I love making old recipes and only wished the clipping had the news paper title and date listed. But besides the orange-brown discoloration of the aged paper, the opening line was a huge clue that it was indeed vintage. The article starts with “Nearly everyone has made a salad of carrots, golden canned Hawaiian pineapple and flaked coconut.” I laughed out loud, because I’m pretty positive that no one I know has made such a salad – but it does sounds interesting.

I gave this recipe a test run and the cake was incredibly moist and not too overly sweet. However, the lemon mace frosting(?) included in the clipping was an utter flop. After mixing the listed ingredients, it started to separate and looked curdled (how could they publish this?) so I decided to make a simple and fool-proof pineapple icing while still incorporating the mace, lemon zest and making use of the reserved pineapple juice.

The end result was amazing. The texture was spot on and the combination of spices, fruit and icing was perfection.

To Make this Pineapple Coconut Carrot Cake You Will Need:

for the cake:
- non-stick baking spray with flour – Thee best way to ensure your cake comes out of the bundt pan whole.
- crushed pineapple – Place in a mesh sieve set over a bowl to drain well. Reserve the juices for the icing.
- unbleached all-purpose flour – The base for the cake batter.
- baking powder – Will create lightness in the batter, which makes it rise.
- baking soda – Creates a gas while baking which helps the cake rise.
- fine salt – Use either sea salt or pink himalayan.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- ginger (ground) – Gives a pungent, spicy and sweet flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- unsalted butter – Adds moisture, richness and flavor.
- granulated sugar (white) – For sweetening and flavor.
- eggs (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- grated carrots – Will give the cake a touch of sweetness and a pop of color.
- sweetened flaked coconut – Lends subtle texture and coconut flavor.
- icing ingredients – Listed below the step-by-step cake tutorial.
for the icing:
- powdered sugar – For sweetness and thinking the icing. Sifting in a fine mesh strainer will reduce the chance of lumps.
- mace (ground) – A similar flavor to nutmeg with notes of cinnamon and black pepper.
- lemon zest – Adds bright citrusy flavor.
- pineapple juice – Adds subtle tangy pineapple flavor and will thin the icing.
Preheat your oven to 350° and prepare your 10-cup bundt pan.

I highly recommend a baking spray that contains flour. However you can also use a pastry brush and melted butter, butter generously but do not allow any butter to pool in the bottom of the pan. Add a spoonful of flour and tap it to coat the entire inside. Tap out any excess flour.

Empty a 20 ounce can of crushed pineapple and drain well. I place it in a mesh sieve over a bowl and use a spatula to press out the liquids. Be sure to reserve some of the liquids to make the icing.

In a medium bowl add 2-1/2 cups unbleached all-purpose flour, 1 teaspoons of baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 1 teaspoons ground cinnamon, 3/4 teaspoon ground ginger and 1/2 teaspoon grated fresh nutmeg.

Sift and set aside.

In a large bowl add 3/4 cup melted (cooled) unsalted butter, 1-1/4 cups sugar, 3 large eggs and 1 teaspoon vanilla extract. If the butter is hot, you risk scrambling the eggs.

Whisk thoroughly until combined.

Next, pour the wet ingredients into the bowl with the dry.

Use a rubber spatula to mix until just about incorporated.

Now add all 2 cups grated carrot, the drained pineapple and 1 cup sweetened shredded coconut.

Can you Use Unsweetened Coconut In Cakes?

Technically yes, however sweetened coconut has more moisture while unsweetened tends to be on the dry side, thus making sweetened coconut to bake better in cakes than dry.

Mix just until combined. Scrape the sides and bottom of the bowl to insure all ingredients are mixed well.

Spoon the batter into the prepared bundt pan and firmly tap it on the counter to settle the batter. Bake on the middle rack (lower third for small ovens) for 45 to 50 minutes or until a tester comes out clean after inserted.

Once baked, allow the cake to sit in the pan for 10 minutes before donning oven mitts and carefully inverting it on to a wire rack, plate or cake pan.

Carefully lift off the bundt pan and allow the cake to cool completely before icing.

Once the cake has cooled, gather your ingredients to make the icing.

Into a medium bowl, sift 1-1/2 cups powdered sugar with 1/4 teaspoon ground mace.

What Is Mace?

Mace is orangey-brown in color and is the outer lacy cover of nutmeg seed that has been dried and ground.

Add in 1 teaspoon lemon zest.

Then add a little of the reserved pineapple juice at a time.

Until you’re reached a desired consistency – it shouldn’t be too thick (paste) or too thin (glaze) however it should come off your spatula or whisk in ribbons.

Pour the. lemony pineapple mace icing over the crown of the cooled cake.

Such a stunning cake! And if you want the entire cake to be glazed, consider making 1 plus a 1/2 recipe.

Slice and serve.

This cake is super moist and goes great with a steaming cup of coffee or tea.

We all love this cake and you will too! My husband doesn’t really care much for carrots, pineapple or coconut, but he loved this cake. He even made sure that I put that in this post.

And the crackly icing is bright and the perfect touch of sweetness.

Enjoy! And if you give this Pineapple Carrot Coconut Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Pineapple Carrot Coconut Cake

A decadently moist and flavorful cake loaded with crushed pineapple, carrot and coconut, spiced with cinnamon, ginger and nutmeg and a drizzled with a lemony pineapple and mace glaze.

Prep Time: 35 minutes

Cook Time: 50 minutes

1 hour

Total Time: 2 hours 25 minutes

FOR THE CAKE:

20 ounces crushed pineapple, drained well – reserve liquids

2½ cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon fine salt, sea salt or pink himalayan

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3/4 cup unsalted butter, melted and cooled slightly

1¼ cups granulated sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups carrot, grated

1 cup sweetened shredded coconut

FOR THE ICING:

1½ cups powdered sugar, sifted

1/4 teaspoon ground mace

1 teaspoon lemon zest

2 tablespoons pineapple juice, reserved from making the cake

MAKE THE CAKE:

Preheat your oven to 350℉ (or 180℃) and grease a 10-cup bundt with nonstick baking spray with flour.ORUse brush inside with butter using a pastry brush (don’t allow any butter to pool in the bottom of the pan), sprinkle in flour and tap to coat the entire inside. Discarding any excess flour. Set aside.

Add crushed pineapple to a mesh sieve set over a bowl to catch the liquids. Drain well, pressing to extract as much liquids as possible.Reserve the liquids for making the glaze.

Meanwhile, in a large bowl, sift flour with baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a separate bowl, add (cooled) melted butter, sugar, vanilla and eggs. Whisk well until thoroughly combined.

Pour wet ingredients into the dry and stir until just about incorporated. Add carrot, coconut and (well drained) pineapple. Finish stirring until combined.

Spoon cake batter to prepared bundt pan and bake on the middle rack of your preheated oven for 45 to 50 minutes or until when a tester is inserted and comes out with only a few crumbs attached.I have a small wall oven and bake this cake in the lower third of my oven.

Allow to cool 10 minutes in the pan before wearing oven mitts and inverting onto a wire rack or plate. The cake pan should lift off easily. Allow the cake to cool completely.

Once the cake has cooled, transfer the cake to a serving dish or cake stand, if not already. Prepare the icing.

MAKE THE ICING:

In a medium mixing bowl, sift the powdered sugar and mace. Add in the lemon zest and gradually add in little splashes of pineapple juice until desired consistency. It should fall off your whis/spatula in ribbons.Pour over the crown of the cooled cake.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1slice, Calories: 518kcal, Carbohydrates: 83g, Protein: 6g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 451mg, Potassium: 250mg, Fiber: 3g, Sugar: 56g, Vitamin A: 4814IU, Vitamin C: 7mg, Calcium: 63mg, Iron: 2mg

Author: Laurie McNamara

Course: Dessert

Cuisine: American
This recipe was originally posted on August 26th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
February 19, 2026
This Shamrock Jello Poke Cake Will Be the Hit of St. Patrick’s Day
[ad_1]
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

St. Patrick’s Day always calls for a little green, and this lime Jello poke cake is such a fun and festive way to celebrate! Soft white cake gets infused with bright lime Jello for a beautiful green cake, then topped with a creamy whipped cream cheese frosting.

It’s light, refreshing, and so simple to make—perfect for parties, potlucks, or just a sweet treat at home with your family.

We love jello poke cakes in our house! From our mega popular lemon jello cake to the classic strawberry jello cake, I’ve been looking for the perfect opportunity to try a lime jello cake and St. Patrick’s Day seemed like the perfect time to try it! An easy St. Patrick’s Day dessert is just what every busy mom needs!

Ingredients for a Shamrock Poke Cake

For the Cake
- White Cake Mix: Provides a light, fluffy, neutral base that lets the lime Jello flavor and green color shine. White mix also absorbs the Jello beautifully when poked.
- Eggs: Bind the ingredients together, add structure, and give richness to the cake.
- Vegetable Oil: Keeps the cake moist and tender while helping it stay soft after chilling.
- Water: Used to make the cake mix and to create the Jell-O.
- Green Food Dye: Don’t use regular! Gel works 100x better.
- Lime Jell-O: Infuses the cake with tart, citrusy flavor and a vibrant green color while adding a fun, moist texture.
For the Frosting
- Heavy Whipping Cream: Whipped to stiff peaks, it gives the frosting a fluffy, light texture.
- Cream Cheese: Adds tangy richness and stability to the frosting, balancing the sweetness of the Jello and powdered sugar.
- Powdered Sugar: Sweetens the frosting and helps achieve a smooth, spreadable consistency.
- Salt: A pinch enhances all the flavors, keeping the frosting from tasting overly sweet.
- Vanilla Extract: Brings warmth and depth, softening the sharp citrus notes of the lime.
- Garnishes: Add sprinkles, lime zest, candy, etc. if desired.
How to Make a Poke Cake
1. Make the Box Cake: Make the cake batter according to the instructions on the box and pour into a 7×11-inch baking dish. Add a few squeezes of green food coloring and mix it into the batter and then bake.
2. Prepare the Jello: Let the cake cool for 15 minutes and make the jello in the meantime. Follow the directions for making the jello using the hot and cold water method.
3. Poke and Pour: Once the cake has cooled for 15 minutes, poke it all over with a fork. Carefully pour the liquid jello all over the cake.
4. Chill: Place the cake in the refrigerator for the jello to setup for 3-4 hours.
5. Frost: Before serving the cake, make the whipped cream frosting and spread it over the top of the cake.
Are Cake Mixes Smaller Now?

The secret to using a cake mix is often in adding a few extra ingredients, but when you just want quick and easy there’s still one tip that will transform your cake… Make it in an 7×11″ pan instead of a 9×13″. This is helpful because while a cake mix used to be 18 ounces they are often 13-15 ounces now. To not end up with a flat cake merely use a slightly smaller baking dish.

Don’t Make This Mistake with Jello Poke Cakes!

On a whim, I decided to buy some green sanding sugar sprinkles at Walmart. It was hands-down, the biggest mistake in this recipe not only do they not sprinkle well, but the color immediately begins to saturate the frosting and it’s not green at all. It is in fact blue.

Why You’ll Love This Easy Jello Poke Cake Recipe
- Perfect for St. Patrick’s Day – It’s a simple but super fun way to celebrate St. Patrick’s day and the kids love it!
- Only a handful of ingredients – You only need a handful of simple ingredients to make both the cake and the frosting.
- Easy to make ahead – You can make the cake up to a day or two ahead of time and just keep it covered in the fridge until you are ready to frost and serve it.
Storage Tips

This St. Patrick’s Day poke cake should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

It can also be frozen and will keep in the freezer for up to 3 months.

This St. Patrick’s Day Lime Jello Poke Cake is the kind of dessert that brings smiles to every table. It’s light, refreshing, and just the right amount of fun with its bright green color and creamy topping. Whether you’re celebrating with a big crowd or just making something special for the family, this cake is sure to be a hit. So grab your fork, dig in, and let a little lucky charm sweetness brighten your day!

More Poke Cakes:
Cook ModePrevent your screen from going dark

For the Cake

Prepare cake as directed on the box, adding a few squeezes of the food coloring gel and bake in an 7×11-inch baking dish.

1 Box White Cake Mix, Green Food Dye

Let cool for 15 minutes on the counter. Using a fork, poke holes about ½-1″ apart on the cake.

Use the hot and cold water according to Jell-O directions to make the jello in a large glass measuring cup.

3 oz Lime Jell-O, 1 Cup Boiling Water, 1 Cup Cold Water

Carefully, and slowly pour the liquid Jell-O over the cake until it is all absorbed.

Chill in the refrigerator for 3-4 hours.

Top with whipped cream cream cheese frosting.

For the Frosting (see note)

Beat the whipping cream in a mixing bowl until stiff peaks form.

1 ½ Cups Heavy Whipping Cream

Combine cream cheese, sugar, salt, and vanilla in a separate large bowl. Beat until smooth, then fold in whipped cream.

8 oz Cream Cheese, 1 Cup Powdered Sugar, 1 Pinch Salt, 1 teaspoon Vanilla Extract

Calories: 394kcal, Carbohydrates: 53g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 404mg, Potassium: 81mg, Fiber: 0.5g, Sugar: 36g, Vitamin A: 691IU, Vitamin C: 0.2mg, Calcium: 134mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
[ad_2]

Carrian Cheney

Source link
February 15, 2026
11 Beautiful Egg-Free Bundt Cakes That Always Turn Out
[ad_1]
These 11+ Egg-Free Bundt Cake Recipes are designed to look bakery-worthy while staying simple and dependable. Each one delivers moist texture, clean release, and beautiful slices—without eggs, layers, or decorating stress. If you need a dessert that impresses guests but fits real-life schedules (and food allergies), this roundup has you covered. Elegant on the table, easy in the kitchen.

Oriana’s Chit-Chat Corner

Bundt cakes are one of my favorite things to bake—especially when I want a dessert that looks impressive without a lot of fuss. No layers to stack, no frosting skills required—just a beautiful cake that slices cleanly and makes everyone think you spent way more time in the kitchen than you actually did.

After more than 12 years of egg-free baking, I’ve learned that Bundt cakes can feel intimidating without eggs. They have to release cleanly, hold their shape, and stay moist all the way through—and not every recipe gets that right. I’ve tested plenty that stuck, sank, or dried out, and those never made it to the table.

So this roundup includes the 11+ egg-free Bundt cakes I truly trust. These are recipes I’ve made again and again for my own family, for gatherings, and for those days when I just want a reliable cake that works. Every recipe here is designed egg-free from the start (not adapted), made with simple ingredients, and tested until dependable. Whether you’re baking for an egg allergy, avoiding eggs for other reasons, or just want a foolproof cake that looks fancy without the stress, these Bundt cakes have you covered.

Beautiful Egg-Free Bundt Cakes for Every Occasion!

Easy Eggless Vanilla Pound Cake

This Easy Eggless Vanilla Pound Cake recipe is easy to make, super moist, and very rich! Made with simple ingredients, this fine-grained and tender cake will be a guaranteed showstopper whether you serve it.

Eggless Chocolate Bundt Cake

This Eggless Chocolate Bundt Cake is rich, fudgy, and delicious! Topped with an irresistible chocolate glaze. So easy to make. It’s a chocolate lover’s dream come true.

Eggless Brown Butter Banana Bundt Cake

This Egg-Free Brown Butter Banana Bundt Cake is tender, moist, and fluffy. The brown butter adds a rich, nutty twist that really sets this banana cake apart from others. It’s like giving a classic dessert an upgrade that everyone will love! Each bite is light yet satisfying, with a perfect crumb that melts in your mouth. It’s quick and easy to make, packed with flavor, and always a crowd-pleaser.

Eggless Carrot Bundt Cake

This Eggless Carrot Bundt Cake is soft, moist, and warmly spiced with cinnamon, made easy with simple pantry ingredients. Grated carrots create a tender crumb, while a smooth cream cheese glaze adds the perfect finish. It’s a dependable egg-free cake that works for everyday baking and special occasions alike.

Eggless Apple Cider Donut Cake

This Eggless Apple Cider Donut Cake is moist, dense, buttery, and full of apple flavor. Super easy to make with kitchen staples. It’s perfect for dessert, brunch, or with your afternoon coffee.

Eggless Cream Cheese Pound Cake

This Eggless Cream Cheese Pound Cake is moist, soft, and flavorful! It has a golden crust and a delicate yet dense cake crumb. Absolute perfection!

Homemade Eggless Strawberry Bundt Cake

This Homemade Eggless Strawberry Bundt Cake is soft, light, and packed with real strawberry flavor! Made from scratch, with no artificial strawberry flavor, just pure strawberries.

Eggless Butter Rum Bundt Cake

This Eggless Butter Rum Bundt Cake is rich, buttery, and filled with cozy rum flavor. Made with simple pantry staples, it bakes up beautifully every time — fancy enough for the holidays, yet easy enough to make just because.

Eggless Red Velvet Bundt Cake

This Eggless Red Velvet Bundt Cake is soft, moist, and tender, with the perfect red velvet flavor! This eggless Bundt cake recipe will become your new favorite for celebrations and holidays.

Simple Orange Bundt Cake (Egg-Free)

This Simple Orange Bundt Cake is dense yet tender, with just the right sweetness and zesty tang. Easy to make with simple ingredients, this bright, citrusy cake will become a staple in your baking repertoire.

Eggless Hummingbird Bundt Cake

This Eggless Hummingbird Bundt Cake is full of flavor, incredibly moist, and completely egg-free! Packed with ripe bananas, juicy pineapple, warm spices, and crunchy pecans, it’s a cozy Southern classic with a tropical twist—no eggs required. Topped with a sweet pineapple glaze, this easy-to-make bundt cake is perfect for any celebration or afternoon treat.

Red, White, and Blue Eggless Bundt Cake

This melt-in-your-mouth Red, White, and Blue Eggless Bundt Cake is what you need to celebrate the 4th of July! Easy to make and super delicious, this cake will be a BIG hit at your party.

Eggless Easy Gingerbread Bundt Cake

This Eggless Easy Gingerbread Bundt Cake is soft, fluffy, and full of comforting gingerbread flavor. Simple to make with no special ingredients, it’s perfect for those with allergies. Top it with powdered sugar or a glaze for a stunning finish. This fuss-free cake is sure to impress and become a holiday favorite!

Bundt Cake Tips That Matter (Especially Without Eggs)

Bundt cakes don’t need to be scary—but a few small details make all the difference, especially when baking without eggs.
- Grease the pan like you mean it. I like to use shortening and a light dusting of flour, making sure to get into every curve and crevice of the bundt pan. This is the #1 reason a cake releases cleanly instead of sticking.
- Mix gently—don’t overdo it. Egg-free batters stay tender when mixed just until combined. Overmixing can make the cake dense instead of soft.
- Be patient—bundt cakes take time. Bundt cakes usually need a longer baking time, and ovens can vary a lot. Don’t rely only on the clock—get to know your oven. Your cake may need more time than the recipe suggests, depending on how your oven bakes.
- Use an oven thermometer. It’s the easiest way to make sure your oven is actually at the temperature you set. Many ovens run hot or cool, which can affect how evenly a bundt cake bakes.
- Protect the top if it’s browning too fast. If the top of the cake starts getting too brown before the center is done, loosely cover it with foil and continue baking until fully set.
- Test the thickest part, not the edges. Insert a toothpick near the center of the cake where it’s tallest. A few moist crumbs are perfect—wet batter means it needs more time.
- Let the cake rest before unmolding. Give it 15-20 minutes to cool, then flip. Too hot and it can break; too cool and it may cling to the pan.
- Keep the topping simple. A light glaze or a dusting of powdered sugar lets the cake shine and keeps slices clean and pretty.
Quick Troubleshooting for Bundt Cakes

Looks done but feels soft in the center? It needs more time—bundt cakes bake longer.

Top browning too fast? Loosely cover with foil and keep baking.

Bake times feel off? Your oven may run hot or cool—an oven thermometer helps a lot.

Unsure if it’s done? Test the thickest part, not the edges.

Trust your oven and visual cues more than the timer—especially with bundt cakes.
More Egg-Free Baking Ideas!

❤️ Love what you see? Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
[ad_2]

Oriana Romero

Source link
February 1, 2026
The Eggless Carrot Bundt Cake Everyone Loves (Moist, Easy & Frosted)
[ad_1]
This Eggless Carrot Bundt Cake is incredibly moist, dense, tender, and packed with cozy cinnamon flavor—no eggs needed. Made with freshly grated carrots and finished with a silky cream cheese glaze. This is an easy, reliable bundt cake that works for breakfast, snack, or dessert and feels special without being fussy. It’s one of those cakes everyone reaches for again and again.
Oriana’s Thoughts On The Recipe

After more than a decade of egg-free baking, I’ve learned that texture matters just as much as flavor—and carrot cake is one of those recipes that really shows it. This bundt cake quickly became a family favorite.

We love it. It’s soft, gently spiced, not too sweet, and incredibly forgiving. Plus, it works just as well on a busy weekday as it does on a holiday table. This is the kind of cake that proves egg-free baking doesn’t mean giving anything up—just baking a little smarter.

Why You’ll Want to Try My Recipe

Ultra-moist crumb: Carrots and oil keep the cake soft for days.

Warm spice flavor: Cozy, classic carrot cake taste without being overpowering.

Egg-free & allergy-friendly: Perfect for families avoiding eggs.

Easy bundt cake: Simple steps, no layering or frosting stress.

Versatile: Great for breakfast, snack, dessert, or brunch.

Cream cheese glaze: Just enough tangy sweetness to finish it perfectly.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions

All-Purpose Flour: Provides structure. Measure carefully for the best texture.

Baking Powder & Baking Soda: Work together to lift the cake without eggs.

Spices: Cinnamon is the star, with ginger, nutmeg, and cloves adding warmth.

Milk + Vinegar: Creates a quick “buttermilk” for tenderness. Dairy-free milk works perfectly.

Neutral Oil: Keeps the cake moist for days.

Unsweetened Applesauce: Adds moisture and helps bind the batter.

Brown Sugar: Gives depth and a slight caramel flavor.

Freshly Grated Carrots: Finely grated carrots melt into the batter—don’t use pre-shredded.

Optional add-in: Chopped pecans or walnuts, raisins, or dried cranberries

For the Cream Cheese Frosting (optional): You’ll need cream cheese, heavy cream, powdered sugar, vanilla, and a pinch of salt.
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt until everything is evenly combined.
Combine Wet Ingredients
In another bowl, whisk the milk, vinegar, oil, applesauce, vanilla, and brown sugar until smooth and glossy.
Mix Dry and Wet Ingredients
Add the dry ingredients to the wet and mix gently until just combined.
Add Carrots
Fold in the carrots and any add-ins.
Bake
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake until a toothpick comes out clean. Let the cake rest in the pan before turning it out to cool completely.
Make the Frosting
Beat the cream cheese until smooth, then add the remaining frosting ingredients and mix until silky.
Frost and Decorate
Spread the frosting over the cooled cake, add chopped nuts (if desired), slice, and enjoy.
Extra Recipe Tips For Success

➤ Troubleshooting Tips:

Cake Sticking to the Pan: Bundt pans can be tricky if not prepared well. Pro Tip: Use vegetable shortening (not butter) to grease every nook, then dust lightly with flour.

Dense or Gummy Texture: Overmixing can weigh the cake down. Pro Tip: Mix just until the flour disappears, then gently fold in the carrots.

Dry Cake: Too much flour or overbaking can dry it out. Pro Tip: Use a kitchen scale to measure the flour for best results. If a scale is not an option, spoon and level your flour, and start checking doneness around 50 minutes.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Grate the carrots finely so they bake evenly and blend into the cake.

Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.

Bake the batter as soon as it is ready.

Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Variations & Add-Ins
- Add orange zest for a bright, citrusy note.
- Add 3/4 cups of chopped pecans or walnuts, raisins, or dried cranberries.
Storing & Freezing Instructions

Store covered at room temperature for up to 2 days, or refrigerate the glazed cake for up to 5 days.

Freeze unfrosted slices wrapped well for up to 2 months. Thaw at room temperature.

Frequently Asked Questions

How Do I Grate Carrots for Carrot Cake?

First, peel the carrots and discard the ends. Then, select the finest holes on a cheese grater and carefully shred the carrots. You can also use a food processor to grate the carrots faster, but make sure the blade’s holes are small.

Can I Use Store Pre-Shredded Carrots for This Recipe?

When it comes to baking, I don’t recommend using store-bought pre-shredded carrots because these usually have lost a lot of moisture. So, I highly recommend grating fresh carrots.

Can I use this carrot cake recipe for cupcakes?

Probably, but I found this carrot cake recipe a bit too heavy for cupcakes. That is why I developed an eggless carrot cake cupcake recipe that I would recommend using instead.

Can I make a single-layer cake?

Yes! I recommend increasing the recipe by 50%. For a 13×9-inch pan, bake for about 40 to 45 minutes. Please keep in mind that every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean.

Can I make this recipe in two round cake pans?

For two round cake pans, I recommend using my Eggless Carrot Cake Layer recipe (cookbook), which has already adjusted for best results.

Can I add crushed pineapple to this recipe?

If you want to add pineapple to your carrot cake, I recommend using my Eggless Pineapple Carrot Cake recipe.

Do I need to peel the carrots first?

Yes. Peeling ensures a smoother texture and cleaner flavor.

Can I add nuts or raisins?

Absolutely. Walnuts, pecans, or raisins work well—add up to ¾ cup total.

Can I make this without the frosting?

Absolutely. It’s delicious on its own.

Does this really taste like classic carrot cake?

Yes. Most people never guess it’s egg-free.

Try These Egg-Free Carrot Recipes Next!

Recipe Card
Eggless Carrot Cake

Oriana Romero

This Eggless Carrot Bundt Cake is soft, moist, and warmly spiced with cinnamon, made easy with simple pantry ingredients. Grated carrots create a tender crumb, while a smooth cream cheese glaze adds the perfect finish. It’s a dependable egg-free cake that works for everyday baking and special occasions alike.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 12 servings

Cream Cheese Frosting (Optional):

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat the oven to 350°F (180°C). Grease and lightly flour the bottom and sides of a Bundt pan. Tip: For best results, grease the pan with a thin layer of vegetable shortening, then dust with flour.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

In another large bowl, whisk together the milk, vinegar, oil, applesauce, vanilla extract, and brown sugar until smooth and well blended.

Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the grated carrots and any optional add-ins, if using.

Pour the batter evenly into the prepared Bundt pan.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep in mind that baking times may vary depending on your oven.

Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a wire rack and allow it to cool completely before frosting.

Make the Frosting (optional):

To prepare the frosting, beat the cream cheese in a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed until smooth and creamy. Add the heavy cream, confectioners’ sugar, vanilla extract, and salt. Beat on low speed until fully combined and smooth.

Frost the cooled cake if desired and garnish with chopped pecans or walnuts. Slice and serve.

Store covered at room temperature for up to 2 days, or refrigerate the glazed cake for up to 5 days.

Freeze unfrosted slices wrapped well for up to 2 months. Thaw at room temperature.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Extra Recipe Tips For Success
➤ Troubleshooting Tips:

Cake Sticking to the Pan: Bundt pans can be tricky if not prepared well. Pro Tip: Use vegetable shortening (not butter) to grease every nook, then dust lightly with flour.

Dense or Gummy Texture: Overmixing can weigh the cake down. Pro Tip: Mix just until the flour disappears, then gently fold in the carrots.

Dry Cake: Too much flour or overbaking can dry it out. Pro Tip: Use a kitchen scale to measure the flour for best results. If a scale is not an option, spoon and level your flour, and start checking doneness around 50 minutes.

➤ Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Grate the carrots finely so they bake evenly and blend into the cake.

Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.

Bake the batter as soon as it is ready.

Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

➤ Variations & Add-Ins:

Add orange zest for a bright, citrusy note.

Add 3/4 cups of chopped pecans or walnuts, raisins, or dried cranberries.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 436kcalCarbohydrates: 72gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 17mgSodium: 479mgPotassium: 189mgFiber: 2gSugar: 47gVitamin A: 3792IUVitamin C: 1mgCalcium: 128mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 436

Keyword cake carrot dessert easy eggfree Eggless recipe
More Recipes You’ll Love!

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted March 2018, post content edited to add new photos and more helpful information. The recipe was slightly adjusted in January 2026 for better results.
[ad_2]

Oriana Romero

Source link
January 27, 2026
Kentucky Butter Cake – Simply Scratch
[ad_1]
Kentucky Butter Cake is a simple, moist and delicious vanilla buttermilk cake that is brushed with a vanilla sugar glaze, creating a delicious sugar crust that’s similar to a glazed cake doughnut. Serve with a dollop of whipped cream and a drizzle of warm glaze over top.

I’m not sure why it is called Kentucky Butter Cake.

Could it be because it’s a buttermilk cake? Perhaps it’s the luscious vanilla-sugar-glaze that gets drizzle all over and inside this cake? Or that butter is literally the main ingredient in this recipe? Either way, this is hands down my favorite cake of all time. Years back my friend Colleen surprised me with a mini-Bundt version of Kentucky butter cake and it was love at first bite.

Essentially it’s a vanilla buttermilk cake that once baked, you poke holes in it and drizzle spoonfuls of a sugary vanilla glaze into so it soaks into the cake. And once the cake is inverted onto a plate or stand, you brush some of the same glaze on the outside of the cake which will firm up and creates a delicious texture. When serving, I reheat what’s left of the glaze and spoon a little over top of each slice. Pure perfection.

I’ve since made it a few dozen or so times. It’s my go-to cake and I’ve yet to meet someone who didn’t fall in love with it too.

To Make This Kentucky Butter Cake You Will Need:
- unbleached all-purpose flour – The base for the cake batter.
- fine salt – Use pink himalayan or sea salt.
- baking powder – Will create lightness in the batter, which makes it rise.
- baking soda – Reacts with the buttermilk to make these light and airy.
- unsalted butter – Lends richness and adds tenderness to the cake.
- granulated sugar (white) – For sweetening and flavor.
- eggs – Adds richness and flavor.
- buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy cake.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
for the glaze:
- unsalted butter – Lends rich flavor.
- granulated sugar (white) – Sweetens the glaze and when it hardens, creates a delicious crust on the outside of the cake.
- water – Helps thin out the glaze.
- pure vanilla extract – Adds warmth to the glaze.
Preheat your oven to 325℉ or 160℃.

This is my go-to method when greasing a Bundt pan: I melt a tablespoon or so of butter and used my pastry brush to coat the inside of the 12-cup bundt pan generously. Avoid using to much to where it pools in the bottom, you do not want that.

Be sure you have butter in all the nooks and crannies before adding a heaping tablespoon of flour into the pan. Shake and tap to coat, tip out any excess and set the prepared Bundt pan off to the side.

In a medium bowl whisk together the 3 cups of flour with 1 teaspoon of kosher salt and baking powder and 1/2 teaspoon of baking soda, then set off to the side.

In a bowl of your stand mixer, fitted with the paddle attachment, add 1 cup softened unsalted butter and 2 cups granulated white sugar.

On medium-low speed, mix until light and fluffy, about 3 minutes. Then use a spatula to scrape the sides and bottom of the bowl.

Next, add in the 4 eggs, 1 cup buttermilk and 2 teaspoons pure vanilla extract. Mix on medium-low speed until combined, scraping the sides bottom of the bowl halfway through. If afterwards it looks a bit lumpy or curdle-y, it’s fine and will all come together when you add the dry ingredients.

Don’t Have Buttermilk?

You can easily make your own buttermilk by combining 1 tablespoon lemon juice or white vinegar for every 1 cup whole milk or half and half.

Then gradually add the dry ingredients.

Mix until just incorporated.

The batter is super thick, so I like to spoon the Kentucky butter cake batter into already prepared Bundt pan. I tap the pan on the counter to settle the batter before smoothing the top with a spatula.

Bake in your preheated oven for 50 to 60 minutes or until it is nice and golden and a cake tester comes out clean.

Make The Glaze:

With 5 minutes left on the clock, make the glaze. In a small saucepan combine 1/3 cup unsalted butter, 3/4 cup granulated sugar, 3 tablespoons water and 2 teaspoons vanilla. Heat over low, stirring until melted. Do NOT bring to a boil.

Once the cake is baked and is hot from the oven, use a wooden skewer and poke holes all over.

Then spoon the glaze over the cake. The glaze will seep down into those holes and leave little pockets of deliciousness.

Let your cake cool 15 to 20 minutes.

Then slide a cake plate or stand underneath and carefully flip to invert, then remove the cake pan. If needed, reheat the second half of the glaze over low heat.

Brush some of the remaining glaze over the entire cake until it’s nice and glossy. I usually do two coats 😉 .

So pretty! Now it’s time to slice.

Slice cake and serve with a dollop of whipped cream and a drizzle of the leftover glaze.

So simple. So delicious.

HOW TO STORE BUNDT CAKES:

Store your bundt cake in an air-tight container. My bunt pan came in one, but I went ahead and linked one from Amazon in the recipe printable. For this cake, it can be stored at room temperature for 5 days. If making a bundt cake that has an icing containing dairy, I would keep it stored in the refrigerator.

HOW TO FREEZE BUNDT CAKES:

Let cool completely before tightly wrapping in 2 layers of plastic wrap. Then wrap in aluminum foil and freeze. You can also, wrap and freeze individual slices.

HOW TO THAW A BUNDT CAKE:

Remove and let thaw on your counter at room temperature.

For more cake recipes, check out my growing collection here.

Enjoy! And if you give this Kentucky Butter Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Kentucky Butter Cake

Kentucky Butter Cake is a simple, moist and delicious buttermilk Bundt cake brushed with a vanilla sugar glaze. Once it cools it creates a delicious sugar crust. Save a little glaze and pour over your slice! It’s like your favorite glazed doughnut meets cake. Yields 12 to 16 servings.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

1 tablespoons melted butter, for greasing pan

1 tablespoon unbleached all-purpose flour, for dusting pan

FOR THE CAKE:

3 cups unbleached all-purpose flour

1 teaspoon fine salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsalted butter, softened

2 cups white sugar

4 large eggs, at room temperature

1 cup buttermilk, at room temperature

2 teaspoons vanilla

FOR THE GLAZE:

3/4 cup white sugar

1/3 cup unsalted butter

3 tablespoons water

2 teaspoons vanilla

homemade whipped cream, optional – for serving

MAKE THE CAKE:

In a medium bowl whisk together the flour, salt, baking powder and baking soda, then set aside.

In a large bowl, cream the butter and sugar together until light and fluffy – about 3 minutes. Then add the eggs, buttermilk and vanilla and mix until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl. At this point it may look lumpy or curdled, but don’t worry.

With the mixer on low, gradually add the dry ingredients. Scrape down the sides and bottom of the bowl in between each addition and mix until just combined. Spoon the cake batter into your prepared Bundt pan and tap a few times on the counter to settle the batter. Bake on the middle rack in your pre-heated oven for 50-60 minutes or until a cake tester comes out clean.

MAKE THE GLAZE:

With 5 minutes left on your timer, prepare glaze by combining the sugar, butter, water and vanilla in a small sauce pan. Heat on low until melted, stirring occasionally until the sugar has dissolved. Do NOT bring to a boil.

Once the cake is baked, carefully remove and then use a skewer to poke wholes into the cake. Spoon about 1/3 of the glaze all over, making it a point that the glaze seeps into the holes.

Let cake cool 15 to 20 minutes before inverting the cake onto a plate or cake stand and removing the cake pan. Once removed, re-heat glaze over low heat. Use a pastry brush to brush the glaze over entire cake – I do about 2 coats. Save any remaining glaze.

Serve slices of cake with whipped cream and a spoonful of reserved glaze (reheating if necessary) over top.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 391kcal, Carbohydrates: 54g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 243mg, Potassium: 70mg, Fiber: 1g, Sugar: 35g, Vitamin A: 587IU, Calcium: 48mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on March 31, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
January 22, 2026
Chocolate Cherry Cake (EASY Box Cake Mix Recipe!) – Oh Sweet Basil
[ad_1]
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

This chocolate cherry cake is a moist chocolate cake that’s made with cherry pie filling. It’s easy to make, with boxed cake mix, and topped with a thick and fudgy chocolate frosting!

Easy Chocolate Cherry Cake

If you love chocolate cake, you’re going to love this fruity recipe! Boxed chocolate cake mix is mixed together with a can of cherry pie filling to make a decadent cherry chocolate cake recipe.

The best part about this box chocolate cake mix recipe (aside from the flavor!) is how easy it is to make. Because we’re using a store-bought cake mix, this recipe comes together in a few steps. Then you throw it in the oven for about 45 minutes.

There are also two kinds of chocolate in this chocolate frosting recipe. Melted chocolate and cocoa powder give this recipe all of its chocolatey flavor.

Once the frosting is done, you’ll spread a thick layer over the cooled cake. I liked to use all the frosting in this recipe on the cake because I love all the frosting, but you can decide how much you want to frost and save the rest in the refrigerator for another recipe if you want.

Top your cake with chocolate chips or extra cherries! Then cut them into squares and serve immediately.

Chocolate Cherry Cake Ingredients

This box cake mix recipe couldn’t be simpler to make! Here’s everything you’ll need to make this super easy chocolate cake with cherry pie filling:
- Boxed chocolate cake mix
- Cherry pie filling
- Eggs
- Almond extract
- Semi-sweet chocolate chips
- Unsalted butter
- Confectioners’ sugar
- Cocoa powder
- Whole milk
- Light corn syrup
- Vanilla extract
- Salt
How to Make Chocolate Cherry Cake

The key thing to remember when making this box chocolate cake mix recipe is that you do NOT mix together the chocolate mix like it instructs on the packaging. Instead, follow these instructions:
1. Stir together the cake mix, cherry pie filling, eggs, egg yolk and vanilla. Then, fold in the chocolate chips.
2. Spread the cake batter into a greased 9×13-inch baking pan and bake.
3. Once the cherry cake has cooled completely, make the homemade chocolate frosting.
4. Frost the cake and top with additional chocolate chips or sprinkles.
Can I Use Another Type of Canned Pie Filling?

I bet that would be delicious! I feel like any canned fruit pie filling would work in place of the cherry pie filling. If you use another type of pie filling in this easy chocolate cake recipe, please leave a comment below telling us how it turned out!

Can I Use Another Flavor of Boxed Cake Mix?

As long as you buy a 15-ounce boxed cake mix, this cherry cake recipe should turn out okay. I imagine you’d need to stick with “regular” cake mixes (i.e. plain yellow, white, or chocolate cake) and avoid specialty cake mixes, like angel food cake. I’ve only made this recipe with chocolate cake mix, so I can’t say for certain.

How to Store Chocolate Cherry Cake

You can also store the cake at room temperature for up to three days or in the refrigerator for up to one week. If you want to make it really far in advance, you can make the cake and freeze it for up to 2-3 months, then let it defrost and frost it once it’s ready to serve.

Tips for Making Chocolate Cherry Cake

Be sure not to add more almond extract than the box cake mix recipe below calls for. Almond extract can quickly overwhelm the other flavors in this chocolate cherry cake, so be careful!

The key to a smooth and creamy frosting is whipping the butter for the full amount of time. You’ll want to beat the butter for 2-3 minutes until it gets light and fluffy. Once you add the powdered sugar you’re going to do the same thing! The longer you beat the frosting, the more air is incorporated and the more fluffy it will be.

Once you take it out you’ll want to make sure the cake is completely cool before you start frosting it. Otherwise you’ll end up with melty frosting all over the place!

More EASY CHOCOLATE CAKE RECIPES:

Chocolate Cherry Cake
Cook ModePrevent your screen from going dark

Preheat oven to 350°F.

Grease and flour a 9×13-inch baking pan. Set aside.

Combine cake mix, cherry pie filling, eggs, egg yolk, and almond extract.

1 Box Chocolate Cake Mix, 1 Can Cherry Pie Filling, 2 Large Eggs, 1 Egg Yolk, ½ teaspoon Almond Extract

Add the chocolate chips and stir to combine.

1 Cup Semi-Sweet Chocolate Chunks

Pour in prepared baking pan and bake for 35-40 minutes.

For the Frosting

Once the cake has cooled, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter on high speed until light and fluffy, for 2-3 full minutes.

1 ½ Cups Unsalted Butter

On low speed, gradually add the confectioners sugar and cocoa powder and beat for another 2-3 minutes.

3-4 Cups Confectioners’ Sugar, 1 Cup Cocoa Powder

Then add the melted chocolate, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute.

8 Ounces Semi-Sweet Chocolate, ¼ Cup Whole Milk, ¼ Cup Light Corn Syrup, 2 teaspoons Pure Vanilla Extract, ¼ teaspoon Salt

Then turn the mixer up to medium-high speed and beat for 3 full minutes.

Frost cooled cake and top with sprinkles.

Slice and serve.

Cover leftovers tightly and store in the refrigerator for up to a week.

Serving: 1slice, Calories: 589kcal, Carbohydrates: 73g, Protein: 6g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 286mg, Potassium: 376mg, Fiber: 5g, Sugar: 46g, Vitamin A: 677IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.
[ad_2]

Carrian Cheney

Source link
January 19, 2026
This Eggless Yule Log Is the Christmas Dessert Everyone Can Enjoy
[ad_1]
This Eggless Yule Log is a classic Bûche de Noël made completely without eggs, featuring a soft chocolate sponge, fluffy whipped cream filling, and a smooth chocolate glaze. It delivers rich, festive flavor with simple pantry ingredients and no complicated techniques. Designed for allergy-aware families and first-time Yule Log bakers, this recipe rolls beautifully, with minimal crack, and slices clean every time. It’s an elegant Christmas centerpiece that’s surprisingly approachable and completely inclusive.
Oriana’s Thoughts On The Recipe

This Eggless Yule Log is truly one of my holiday pride and joys. After more than a decade of baking without eggs for my daughter’s severe food allergies—and now for my grandson—I’ve learned that holiday desserts need to be two things: reliable and joyful. This cake delivers both. It’s soft, chocolatey, and festive in that quiet, meaningful way that makes the holidays feel complete.

I tested this recipe again and again until I knew it would work for any home baker—even if this is your very first Yule Log. No special tools, no stress. Just simple ingredients, clear steps, and that proud moment when you slice in and see the swirl. Recipes like this remind me that food allergies don’t get to dim the holiday sparkle.

Why You’ll Want to Try My Recipe

Completely egg-free: Designed for families managing egg allergies without sacrificing texture or flavor.

Soft, flexible sponge: Rolls beautifully, with minimal cracks, even for beginners.

Classic holiday flavor: Rich chocolate cake, light whipped cream, and a smooth chocolate glaze.

Looks fancy, feels doable: A show-stopping Christmas dessert made with simple ingredients.

Tested and reliable: Refined over many bakes to work every single time.

Inclusive centerpiece: A dessert everyone at the table can enjoy, regardless of allergies.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Eggless Chocolate Cake

All-Purpose Flour: Gives the cake structure while keeping it light enough to roll.

Unsweetened Cocoa Powder: For that deep, chocolatey flavor. Use natural cocoa, not Dutch-processed, for the best results.

Baking Powder + Baking Soda: This combo helps the sponge rise and stay tender without eggs.

Salt: Balances the flavors.

Milk: Adds moisture. Use dairy-free milk if needed.

Pure Pumpkin Purée: My secret weapon! Pumpkin adds moisture and tenderness in place of eggs without making the cake taste pumpkin-y.

Brown Sugar + Granulated Sugar: Brown sugar adds moisture, and granulated sugar helps with structure and sweetness.

Pure Vanilla Extract: Rounds out the chocolate flavor.

Espresso Powder: Optional, but enhances the chocolate beautifully.

Whipped Cream Filling

Heavy Whipping Cream: The base of the fluffy, cloud-like filling.

Sugar: Sweetens just enough. You can use confectioners’ or granulated sugar.

Cocoa Powder: Adds a chocolatey twist to the filling.

Pure Vanilla Extract: Makes everything taste better.

Fruit Jam: You can use cherry, cranberry, raspberry, or any jam flavor you like. This is optional, so if you prefer, you can skip it.

Chocolate Glaze

Semisweet Dark Chocolate: Smooth, rich, and perfect for glazing.

Honey or Corn Syrup: Gives the glaze that irresistible shine.

Heavy Whipping Cream: Creates a silky texture.

Salt: A pinch brings the flavor to life.

To Decorate (Optional)

Sugared Cranberries, Fresh Rosemary: Add a festive touch and texture.

Confectioners’ Sugar: Like a dusting of fresh snow!
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.

Chocolate Chips: Use your favorite dairy-free chocolate. One of my favorites is Ghirardelli Non-Dairy Dark Chocolate Chips for Baking. Here you can find other brands I like and use.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Eggless Cake
First, we’ll mix up the chocolate sponge. It comes together quickly—just whisk the dry ingredients, add the wet ones, and spread the batter into a thin, even layer on a parchment-lined pan. It bakes fast, so keep an eye on it. You want it soft and springy, not dry.
Roll the Cake
As soon as the cake comes out of the oven, carefully lift it with the parchment and roll it up while it’s still warm. I know it feels a little strange, but this helps the cake “learn” its shape so it won’t crack later. Let it cool completely in this rolled-up shape.
Make the Filling
While the cake cools, whip up the cream. Just beat the heavy cream with sugar, vanilla, and a touch of chocolate until it’s nice and fluffy. It should hold soft peaks and feel light, not runny.
Unroll, Fill & Re-Roll
Very gently unroll your cooled cake—it might look a little curled, and that’s exactly what we want. If you get a few cracks, dont panic, they won’t be visible once covered and decorated. Spread the jam, then the whipped cream, all over, leaving a tiny border so it doesn’t squeeze out. Then roll it back up tightly (but not too tightly) to get that pretty swirl.
Make the Ganache Glaze
Place the chopped chocolate and honey (or corn syrup) in a medium bowl. Heat the cream in a small saucepan or the microwave over medium heat until it gently simmers. Do not boil. Pour the hot cream over the chocolate, sprinkle the salt on top, and let stand for 2–3 minutes. Stir slowly with a spoon or rubber spatula until the chocolate melts and the mixture becomes smooth and glossy. Transfer the ganache to a measuring jug for easy pouring. Let it cool until thickened but still pourable—about 10–20 minutes depending on room temperature. Do not refrigerate, or it will lose its shine.
Step 6 – Cover the Cake
Remove the chilled cake roll from the refrigerator. Cut a 3–4 inch diagonal slice from one end and position it along the side of the cake to resemble a branch. Slowly pour the ganache over the cake while smoothing with an offset spatula. You may leave the cut ends exposed or cover them with glaze. Use a fork to create bark-like lines. Wipe any excess ganache from the serving platter. Pop the cake in the fridge so everything sets up nicely. After an hour or so, it’ll slice beautifully and be ready for decorating or serving.
Decorate
Before serving, if desired. I decorated it with sugared cranberries, rosemary, and a dusting of confectioners’ sugar.
Recipe Tips For Success

➤ Troubleshooting Tips:

The Cake Cracks When Rolling: Sponge cakes can be delicate, even the ones made with egg. Pro Tip: Roll the cake very gently while it’s still warm in a clean towel. This helps it “learn” the shape so you can fill it later without cracking.

The Whipped Cream Isn’t Holding Up: Sometimes it can deflate or turn runny. Pro Tip: Use 1 tablespoon of skim milk powder or conrstarch—it stabilizes the cream naturally without altering the flavor.

The Glaze Looks Too Thick: It can firm up quickly as it cools. Pro Tip: If the glaze thickens, warm it for a few seconds in the microwave to loosen it again. A smooth pour makes a huge difference in the final look.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Use room temperature ingredients. They bind better and rise better.

Make sure to spray/grease your baking pan very well so the cake does not stick.

Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Follow the recipe exactly. We all know baking is a science, so getting the right ratio of ingredients in your recipe is important.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Spread your batter evenly. Once you’ve made your batter, spread it evenly to make sure everything bakes at the same time. Nice even layers of cake will ensure that when you roll the cake it will be able to support the filling evenly.

Don’t open the oven door until your cake has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Don’t overbake the sponge. A dry cake cracks more easily.

It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to minimize the chances of cracking. The longer you leave it to sit, the harder it will be to roll it.

Roll and unroll the cake carefully and slowly.

Use the right filling. Choose fillings that are soft yet stable; options like buttercream, ganache, and whipped cream have the perfect consistency for this cake. Be careful not to overfill, as this can make re-rolling difficult and messy.

Don’t worry about the edges looking perfect; you can trim the log’s ends before serving.

Line your baking sheet with parchment paper—this helps you lift the cake easily for rolling.

A serrated knife dipped in hot water makes slicing easy and gives you clean, beautiful cuts every time.

Chill the finished log for at least 1 hour before serving for the neatest swirl.
Variations & Additions
- Peppermint Twist: Add crushed candy canes to the filling.
- Mocha Log: Add more espresso powder to both cake and filling for a coffee-forward flavor.
- Jam Filling: Spread a thin layer of your favorite jam under the whipped cream.
Storage and Freezing Instructions

Store the assembled Yule Log covered and refrigerated for up to 3 days.

Freezer: Freeze the filled and rolled (but unglazed) log tightly wrapped for up to 1 month. Thaw overnight in the fridge, then glaze and decorate before serving.

Frequently Asked Questions

Try These Christmas Dessert Recipes Next!

Recipe Card
Eggless Yule Log (Bûche De Noël)

Oriana Romero

This Eggless Yule Log (Bûche de Noël) features a tender chocolate sponge rolled with fluffy whipped cream and finished with a silky chocolate glaze. Made with simple ingredients and a proven egg-free method, it’s an elegant yet approachable holiday dessert. Perfect for allergy-friendly Christmas celebrations and first-time Yule Log bakers.

Prep Time 50 minutes

Cook Time 17 minutes

Chilling Time: 5 hours

Total Time 6 hours 7 minutes

Servings 12 servings approx.

For Eggless Chocolate Cake:

For Whipped Cream Filling:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Important Preliminary Notes:

The cake does not taste like pumpkin! It helps create a moist, cohesive, and crack-free roll cake, but you cannot taste it.

This recipe has very specific ingredient amounts, so I highly recommended using a kitchen scale for better results.

Pan size matters for this recipe. The cake ingredients are specifically measured to bake perfectly in a 12×17-inch (30×43 cm) jelly-roll pan. Using a different pan size will change the thickness of the sponge, which can affect how well it bakes and rolls. For the best texture and results, I strongly recommend sticking with the pan size listed in the recipe. I do have another chocolate roll cake that uses a 10×15-inch (25 cm x 38 cm approx.) pan, so if this is the size of your pan, follow that recipe.

Prepare the Cake Pan:

Preheat the oven to 350°F (180°C). Lightly spray a 12×17-inch (30×43 cm) jelly roll pan with nonstick spray so the parchment sticks. Line with parchment, then spray the parchment as well. This creates an extremely nonstick surface, which is key for eggless cake rolls.

Make the Cake:

Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Whisk to combine; set aside.

In a separate bowl, whisk the milk, pumpkin purée, brown sugar, granulated sugar, vanilla, and espresso powder (if using) until smooth.

Pour the wet ingredients into the dry ingredients and whisk until just combined.

Spread the batter evenly into the prepared pan, making sure it reaches the corners.

Bake for 15–17 minutes or until the cake springs back when lightly pressed.

While the cake bakes, lay a clean, thin cotton kitchen towel on the counter and generously dust it with 1/4 cup cocoa powder.

Roll the Cake:

When the cake is done, run a knife around the edges to loosen it. Invert it immediately onto the cocoa-dusted towel. Carefully peel off the parchment paper.

Starting from the short end, gently roll the warm cake and towel together to form a log. Place the rolled cake, seam side down, on a wire rack and let it cool completely—about 2 hours.

Make the Filling:

In a large bowl, combine the cream, sugar, cocoa powder, and vanilla. Beat with an electric mixer on medium speed until the mixture holds firm peaks. Keep chilled until ready to use.

Make the Ganache Glaze:

Place the chopped chocolate and honey (or corn syrup) in a medium bowl.

Heat the cream in a small saucepan over medium heat until it gently simmers. Do not boil.

Pour the hot cream over the chocolate, sprinkle the salt on top, and let stand for 2–3 minutes.

Stir slowly with a spoon or rubber spatula until the chocolate melts and the mixture becomes smooth and glossy. Let it cool until thickened but still pourable—about 30 minutes depending on room temperature. Do not refrigerate or it will lose its shine.

Espresso Powder: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. You can substitute espresso powder for instant espresso coffee. This is the one I use when I don’t have espresso powder.

Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.

Store the assembled Yule Log covered and refrigerated for up to 3 days.

Freezer: Freeze the filled and rolled (but unglazed) log tightly wrapped for up to 1 month. Thaw overnight in the fridge, then glaze and decorate before serving.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.

Chocolate Chips: Use your favorite dairy-free chocolate. One of my favorites is Ghirardelli Non-Dairy Dark Chocolate Chips for Baking. Here you can find other brands I like and use.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Troubleshooting Tips:

The Cake Cracks When Rolling: Sponge cakes can be delicate, even the ones made with egg. Pro Tip: Roll the cake very gently while it’s still warm in a clean towel. This helps it “learn” the shape so you can fill it later without cracking.

The Whipped Cream Isn’t Holding Up: Sometimes it can deflate or turn runny. Pro Tip: Use 1 tablespoon of skim milk powder or cornstarch—it stabilizes the cream naturally without altering the flavor.

The Glaze Looks Too Thick: It can firm up quickly as it cools. Pro Tip: If the glaze thickens, warm it for a few seconds in the microwave to loosen it again. A smooth pour makes a huge difference in the final look.

➤ Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Use room temperature ingredients. They bind better and rise better.

Make sure to spray/grease your baking pan very well so the cake does not stick.

Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Follow the recipe exactly. We all know baking is a science, so getting the right ratio of ingredients in your recipe is important.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Spread your batter evenly. Once you’ve made your batter, spread it evenly to make sure everything bakes at the same time. Nice even layers of cake will ensure that when you roll the cake, it will be able to support the filling evenly.

Don’t open the oven door until your cake has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Don’t overbake the sponge. A dry cake cracks more easily.

It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to minimize the chances of cracking. The longer you leave it to sit, the harder it will be to roll it.

Roll and unroll the cake carefully and slowly.

Use the right filling. Choose fillings that are soft yet stable; options like buttercream, ganache, and whipped cream have the perfect consistency for this cake. Be careful not to overfill, as this can make re-rolling difficult and messy.

Don’t worry about the edges looking perfect; you can trim the log’s ends before serving.

Line your baking sheet with parchment paper—this helps you lift the cake easily for rolling.

A serrated knife dipped in hot water makes slicing easy and gives you clean, beautiful cuts every time.

Chill the finished log for at least 1 hour before serving for the neatest swirl.

➤ Variations & Additions

Peppermint Twist: Add crushed candy canes to the filling.

Mocha Log: Add more espresso powder to both cake and filling for a coffee-forward flavor.

Jam Filling: Spread a thin layer of your favorite jam under the whipped cream.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 429kcalCarbohydrates: 63gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 40mgSodium: 242mgPotassium: 264mgFiber: 3gSugar: 42gVitamin A: 3205IUVitamin C: 2mgCalcium: 101mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 429

Keyword cake chocolate christmas recipe roll
[ad_2]

Oriana Romero

Source link
December 12, 2025
The Best Red Velvet Poke Cake for Valentine’s Day
[ad_1]
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

This is the most deliciously moist Red Velvet Poke Cake recipe! The sweetened condensed milk gets poured all over and the fluffy cream cheese frosting makes it a truly decadent dessert everyone can’t stop eating!

This easy red velvet poke cake is perfect for holidays like Valentine’s Day or Christmas, but it’s just as good for birthdays or “just because” baking days. It’s simple to make, stunning to serve, and always gets rave reviews!

I see red velvet poke cakes everywhere, but they all have a thick pudding on top, and I gotta be honest, that’s not my thing. So, I went back to the basics and started with a simple sweetened condensed milk topping and guess what? I’ll never make it another way! It’s so good!!!

What is a Poke Cake?

A poke cake is a cake that is baked and then poked with holes all over. The holes are then filled with a creamy mixture (like pudding, sweetened condensed milk, caramel, or cream cheese). For this recipe, the red velvet makes it extra festive for Christmas or Valentine’s Day! Red velvet desserts are perfect for the holidays!

What Flavor is Red Velvet Cake?

Red velvet is a perfect blend of both chocolate and vanilla. It has a subtle cocoa flavor and has a lot of red food coloring added to give it the signature red color.

Ingredients You’ll Need
- Red Velvet Cake Mix: The base of the cake — gives that signature red velvet flavor, color, and soft texture without extra steps.
- Instant Red Velvet Pudding: Adds rich flavor and extra moisture, keeping the cake soft and tender after baking.
- Sour Cream: Brings tanginess and creaminess while making the cake ultra-moist and fluffy.
- Canola Oil: Adds moisture and tenderness — helps the cake stay soft even after chilling.
- Eggs: Bind the ingredients and provide structure, helping the cake rise properly.
- Whole Milk: Adds richness and helps blend everything smoothly for a velvety batter.
- Sweetened Condensed Milk: Soaks into the holes for that signature creamy sweetness in every bite.
Frosting
- Cream Cheese: Adds tang and depth to the frosting, keeping it from being overly sweet.
- Butter: Gives the frosting richness and a silky, spreadable texture.
- Powdered Sugar: Sweetens and thickens the frosting for that smooth, fluffy finish.
- Vanilla Extract: Enhances all the flavors with warm, subtle sweetness.
- Christmas Sprinkles or Mini Chocolate Chips: Add festive color, fun texture, and instant holiday cheer!
How to Make a Red Velvet Poke Cake
1. Prep: Preheat oven to 350 ℉ and grease a 9×13″ pan.
2. Combine: Add all the ingredients for the cake to a mixing bowl and stir to combine.
3. Bake: Pour the cake batter into the prepared baking pan and bake for 10 minutes longer than it says on the back of the cake mix box for a 9×13″ cake.
4. Poke: Remove the cake from the oven and let it cool for about 5 minutes and use the handle end of a wooden spoon and poke all over the cake.
5. Pour: Open the can of sweetened condensed milk and slowly pour it all over the holes on the cake. Place in the fridge to cool while you make the frosting.
6. Make the Frosting: Add the cream cheese and butter to the bowl of a stand mixer and beat together until smooth. Then add the confectioners’ sugar and vanilla and beat on medium-high speed until fluffy.
7. Spread: Add the frosting to the top of the cake and spread evenly over the top.
8. Refrigerate: Place the cake in the fridge and let it set up for at least 4 hours or up to overnight.
9. Garnish: Sprinkle with mini chocolate chips or holiday sprinkles.
Tips for the Best Red Velvet Poke Cake

Poke holes while the cake is still warm so the filling absorbs easily.

Don’t skip chilling — it helps the cake set and keeps it moist.

Use full-fat cream cheese for the creamiest frosting.

If you’re not a fan of cream cheese frosting, use Cool Whip or whipped cream instead!

Make ahead! This cake tastes even better the next day.
How to Decorate a Red Velvet Cake with Cream Cheese Frosting

For this version of the cake, I used mini chocolate chips (obviously), but feel free to change the decorating up or omit the decorations altogether. Here are a few ideas:
- Crushed Oreos
- Chocolate curls
- White chocolate chips or curls
- Heath bits
- Colored sprinkles – for Christmas, Valentine’s Day or 4th of July
Storage and Make-Ahead Tips

This cake is best stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

This cake also freezes great. It will freeze better without the frosting. Poke the cake and add the sweetened condensed milk, then let it cool completely and wrap in plastic wrap and then foil. It will keep for up to 3 months. Let it thaw in the fridge overnight and then add the frosting.

This red velvet poke cake is everything a dessert should be — rich, creamy, and totally irresistible. Whether you’re making it for a Valentine’s Day dessert, a Christmas party, or just because, it’s guaranteed to steal the show.

It’s one of those desserts that looks fancy but couldn’t be easier to make. So whether you’re baking for a celebration or just craving something sweet, this cake is sure to impress every single time.

More Tasty Poke Cakes to Try…

Watch How This Cake is Made…
Cook ModePrevent your screen from going dark

Preheat oven to 350 ℉ and grease a 9×13″ pan and check the back of the box for cooking time on a 9×13″.

Place the cake mix, pudding, sour cream, oil, eggs and milk in a bowl and mix to combine.

1 Box Red Velvet Cake Mix, 3.4 ounce Instant Red Velvet Pudding, 1 Cup Sour Cream, 1 Cup Canola Oil, 4 Eggs, ½ Cup Whole Milk

Pour into a cake pan and add about 10 minutes onto the back of the box cooking time.

Remove the cake from the oven, allowing it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the cake.

Slowly pour the sweetened condensed milk mixture over the holes.

14 ounces Sweetened Condensed Milk

Place cake in fridge to cool for at least 10 minutes while you make the frosting.

Frosting

To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners’ sugar, vanilla and beat on medium-high speed until fluffy.

8 Ounces Whole Fat Cream Cheese, ¼ Cup Butter, 2 ½ Cups Powdered Sugar, ½ teaspoon Vanilla Extract

Spread the frosting into a smooth, even, flat layer using a spatula or knife. Refrigerate cake for at least 4 hours, or overnight. Before serving, cover in sprinkles or chocolate chips.

Christmas Sprinkles

Serving: 1slice, Calories: 539kcal, Carbohydrates: 59g, Protein: 7g, Fat: 32g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 81mg, Sodium: 431mg, Potassium: 260mg, Fiber: 1g, Sugar: 48g, Vitamin A: 507IU, Vitamin C: 1mg, Calcium: 157mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
[ad_2]

Carrian Cheney

Source link
November 23, 2025
Signs and strategies to cope with seasonal affective disorder

[ad_1]

WEDNESDAY AND THURSDAY OF NEXT WEEK. NICE TO SEE SOME RAIN. WE’RE NOW SEEING SHORTER DAYS, LONGER NIGHTS. SOME PEOPLE MAY EXPERIENCE WHAT THEY CALL SEASONAL AFFECTIVE DISORDER. OUR OWN ALYSSA MUNOZ JOINS US IN THE STUDIO THIS MORNING. AND ALYSSA, YOU SPOKE WITH A HEALTH EXPERT ON SOME WAYS TO HELP WITH THIS. YEAH, I DID ROYALE AND TODD AND SEASONAL AFFECTIVE DISORDER, KNOWN AS SAD OR WINTER DEPRESSION STARTS AROUND LATE FALL OR EARLY WINTER WHEN THERE’S LESS SUNLIGHT. NOW HERE’S SOME SIGNS YOU CAN LOOK OUT FOR. IT’S NORMAL TO HAVE DAYS WHERE YOU JUST FEEL DOWN OR SLEEPY, BUT BE WARY. IF YOU START OVERSLEEPING A LOT. APPETITE CHANGES, SUCH AS CRAVING FOODS WITH HIGHER CARBOHYDRATES LIKE CAKE, CHOCOLATE OR CANDY. AND IF YOU NOTICE ANY WEIGHT GAIN OR LOW ENERGY. NOW, CHRISTINA SAUER, AN ASSOCIATE PROFESSOR AT UNM, SAYS, HERE’S WHAT YOU CAN DO TO HELP YOURSELF. THEY’RE NOTICING CHANGES WITH THE SEASON AND THAT, YOU KNOW, THERE ARE STRATEGIES PEOPLE CAN USE TO PROVIDE SOME ADDITIONAL SUPPORT FOR THEMSELVES, LIKE MAKING SURE THAT YOU DO GET SOME TIME OUTSIDE EVERY DAY, TRYING TO GET LIGHT EXPOSURE EARLY IN THE DAY. YOU KNOW, THERE’S OTHER NUTRITIONAL STRATEGIES, AND IF YOU FEEL DOWN FOR DAYS AT A TIME, AND THESE METHODS AREN’T HELPING, SEE A HEALTH CARE

Signs and strategies to cope with seasonal affective disorder

Doctors say seasonal affective disorder is common in the fall and winter months

Updated: 3:10 AM PST Nov 15, 2025

Editorial Standards ⓘ

As the days become shorter and nights grow longer, some individuals may experience seasonal affective disorder, commonly known as SAD or winter depression.The disorder typically begins in late fall or early winter due to reduced sunlight, but there are some cases in the summer.Kristina Sowar, an associate professor at the University of New Mexico, said there are a few symptoms to look out for with SAD.”If someone is really feeling like, you know, my mood is just really low, and in turn, I have very limited motivation. It’s hard for me to get out of bed. It’s hard for me to socialize with people who I care about. It’s pretty hard for me to go to work or school,” Sowar said. “Like, when there’s enough impairment that it’s impacting your day-to-day life. We definitely recommend that people seek some professional support.”Symptoms to watch for include oversleeping, changes in appetite such as cravings for high-carbohydrate foods like cake, chocolate, and candy, weight gain, and low energy levels. “If they’re noticing changes with the season, there are strategies people can use to provide some additional support for themselves, like making sure that you do get some time outside every day, trying to get light exposure early in the day,” Sowar said. “You know, there’s other nutritional strategies.” If feelings of sadness persist for days at a time and self-help methods are ineffective, Sowar advised consulting a health care provider.

As the days become shorter and nights grow longer, some individuals may experience seasonal affective disorder, commonly known as SAD or winter depression.

The disorder typically begins in late fall or early winter due to reduced sunlight, but there are some cases in the summer.

Kristina Sowar, an associate professor at the University of New Mexico, said there are a few symptoms to look out for with SAD.

“If someone is really feeling like, you know, my mood is just really low, and in turn, I have very limited motivation. It’s hard for me to get out of bed. It’s hard for me to socialize with people who I care about. It’s pretty hard for me to go to work or school,” Sowar said. “Like, when there’s enough impairment that it’s impacting your day-to-day life. We definitely recommend that people seek some professional support.”

Symptoms to watch for include oversleeping, changes in appetite such as cravings for high-carbohydrate foods like cake, chocolate, and candy, weight gain, and low energy levels.

“If they’re noticing changes with the season, there are strategies people can use to provide some additional support for themselves, like making sure that you do get some time outside every day, trying to get light exposure early in the day,” Sowar said. “You know, there’s other nutritional strategies.”

If feelings of sadness persist for days at a time and self-help methods are ineffective, Sowar advised consulting a health care provider.

[ad_2]

Source link

November 15, 2025
Signs and strategies to cope with seasonal affective disorder

[ad_1]

WEDNESDAY AND THURSDAY OF NEXT WEEK. NICE TO SEE SOME RAIN. WE’RE NOW SEEING SHORTER DAYS, LONGER NIGHTS. SOME PEOPLE MAY EXPERIENCE WHAT THEY CALL SEASONAL AFFECTIVE DISORDER. OUR OWN ALYSSA MUNOZ JOINS US IN THE STUDIO THIS MORNING. AND ALYSSA, YOU SPOKE WITH A HEALTH EXPERT ON SOME WAYS TO HELP WITH THIS. YEAH, I DID ROYALE AND TODD AND SEASONAL AFFECTIVE DISORDER, KNOWN AS SAD OR WINTER DEPRESSION STARTS AROUND LATE FALL OR EARLY WINTER WHEN THERE’S LESS SUNLIGHT. NOW HERE’S SOME SIGNS YOU CAN LOOK OUT FOR. IT’S NORMAL TO HAVE DAYS WHERE YOU JUST FEEL DOWN OR SLEEPY, BUT BE WARY. IF YOU START OVERSLEEPING A LOT. APPETITE CHANGES, SUCH AS CRAVING FOODS WITH HIGHER CARBOHYDRATES LIKE CAKE, CHOCOLATE OR CANDY. AND IF YOU NOTICE ANY WEIGHT GAIN OR LOW ENERGY. NOW, CHRISTINA SAUER, AN ASSOCIATE PROFESSOR AT UNM, SAYS, HERE’S WHAT YOU CAN DO TO HELP YOURSELF. THEY’RE NOTICING CHANGES WITH THE SEASON AND THAT, YOU KNOW, THERE ARE STRATEGIES PEOPLE CAN USE TO PROVIDE SOME ADDITIONAL SUPPORT FOR THEMSELVES, LIKE MAKING SURE THAT YOU DO GET SOME TIME OUTSIDE EVERY DAY, TRYING TO GET LIGHT EXPOSURE EARLY IN THE DAY. YOU KNOW, THERE’S OTHER NUTRITIONAL STRATEGIES, AND IF YOU FEEL DOWN FOR DAYS AT A TIME, AND THESE METHODS AREN’T HELPING, SEE A HEALTH CARE

Signs and strategies to cope with seasonal affective disorder

Doctors say seasonal affective disorder is common in the fall and winter months

Updated: 6:10 AM EST Nov 15, 2025

Editorial Standards ⓘ

As the days become shorter and nights grow longer, some individuals may experience seasonal affective disorder, commonly known as SAD or winter depression.The disorder typically begins in late fall or early winter due to reduced sunlight, but there are some cases in the summer.Kristina Sowar, an associate professor at the University of New Mexico, said there are a few symptoms to look out for with SAD.”If someone is really feeling like, you know, my mood is just really low, and in turn, I have very limited motivation. It’s hard for me to get out of bed. It’s hard for me to socialize with people who I care about. It’s pretty hard for me to go to work or school,” Sowar said. “Like, when there’s enough impairment that it’s impacting your day-to-day life. We definitely recommend that people seek some professional support.”Symptoms to watch for include oversleeping, changes in appetite such as cravings for high-carbohydrate foods like cake, chocolate, and candy, weight gain, and low energy levels. “If they’re noticing changes with the season, there are strategies people can use to provide some additional support for themselves, like making sure that you do get some time outside every day, trying to get light exposure early in the day,” Sowar said. “You know, there’s other nutritional strategies.” If feelings of sadness persist for days at a time and self-help methods are ineffective, Sowar advised consulting a health care provider.

As the days become shorter and nights grow longer, some individuals may experience seasonal affective disorder, commonly known as SAD or winter depression.

The disorder typically begins in late fall or early winter due to reduced sunlight, but there are some cases in the summer.

Kristina Sowar, an associate professor at the University of New Mexico, said there are a few symptoms to look out for with SAD.

“If someone is really feeling like, you know, my mood is just really low, and in turn, I have very limited motivation. It’s hard for me to get out of bed. It’s hard for me to socialize with people who I care about. It’s pretty hard for me to go to work or school,” Sowar said. “Like, when there’s enough impairment that it’s impacting your day-to-day life. We definitely recommend that people seek some professional support.”

Symptoms to watch for include oversleeping, changes in appetite such as cravings for high-carbohydrate foods like cake, chocolate, and candy, weight gain, and low energy levels.

“If they’re noticing changes with the season, there are strategies people can use to provide some additional support for themselves, like making sure that you do get some time outside every day, trying to get light exposure early in the day,” Sowar said. “You know, there’s other nutritional strategies.”

If feelings of sadness persist for days at a time and self-help methods are ineffective, Sowar advised consulting a health care provider.

[ad_2]

Source link

November 15, 2025
My Eggless Italian Cream Cake – Moist, Dreamy & Foolproof Southern Classic
[ad_1]
This Eggless Italian Cream Cake is a soft, rich, and flavorful southern-style classic that everyone can enjoy—no eggs needed! After countless tests in my allergy-friendly kitchen, I finally perfected a version that’s just as tender and indulgent as the original, made with simple, everyday ingredients. Every bite is filled with the cozy flavors of coconut, pecans, and a hint of almond, wrapped in a creamy, dreamy frosting. Whether you’re baking for a special occasion or just because, this cake proves that egg-free desserts can be every bit as beautiful and delicious.
Oriana’s Thoughts On The Recipe

This Eggless Italian Cream Cake has been one of the most requested recipes from you all—and honestly, I totally understand why! This cake made it to my top 3 favorite cakes, very close to my Soft & Fluffy Eggless Coconut Cake and my Easy Eggless Pistachio Cake. Italian Cream Cake is a southern classic, and after testing (and retesting!) my egg-free version, I’m thrilled to share one that’s finally just as luscious and rich as the traditional one.

Every bite of this cake is pure comfort—soft, moist layers filled with toasted pecans, coconut, and just a touch of almond flavor. It’s one of those cakes that looks elegant and fancy but feels warm and homey at the same time.

And of course, it’s completely egg-free and super easy to adapt for other allergies, like dairy or gluten. You don’t need any weird ingredients—just simple pantry staples and a little love. I promise, once you make this, you’ll want it on your dessert table for every celebration!

Why You’ll Want to Try My Recipe

Southern Charm, Allergy-Friendly Twist: This cake is bursting with pecan, coconut, and almond flavors—the classic combo we all love, made totally egg-free.

Easy to Make, Fancy to Serve: Don’t let the layers fool you! This impressive dessert is simple to make and perfect for birthdays, holidays, or any special occasion.

Totally Adaptable: Need it dairy-free or gluten-free? No problem! I’ll share easy swaps that make this recipe work for your family.

Everyday Ingredients, Extraordinary Flavor: You’ll find everything you need in your pantry—no specialty products or complicated techniques required.

A True Showstopper: The combination of flavors and textures—moist cake, creamy frosting, crunchy pecans, and sweet coconut—makes this one unforgettable dessert.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Cake:

All-purpose flour: The base of the cake. Use a good quality, unbleached flour for the best texture. For gluten-free, use a 1:1 baking blend.

Baking powder & baking soda: These work together to help the cake rise beautifully. Make sure they are fresh.

Salt: Balances the sweetness and enhances flavor.

Buttermilk: Adds tenderness and a subtle tang. You can make your own substitute by mixing 1 cup of milk + 1 tbsp of vinegar or lemon juice.

Unsalted butter: Adds richness and structure. Dairy-free butter works too.

Granulated sugar: Sweetens and helps with moisture.

Plain regular yogurt: My favorite egg replacer here—it adds moisture and helps bind everything. Use dairy-free yogurt if needed.

Pure vanilla extract & almond bakery emulsion: These add depth and that signature Italian cream flavor. About Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

Sweetened shredded coconut: Gives great texture and subtle chew.

Coarsely chopped pecans: Add crunch and a nutty bite that complements the sweetness perfectly.

For the Frosting:

Unsalted butter & cream cheese: The dream team for a smooth, tangy frosting. Both can be substituted with dairy-free versions.

Vanilla extract & almond bakery emulsion: These give the frosting that signature flavor combo—creamy, nutty, and sweet.

Salt: Just a pinch to balance it all out.

Powdered sugar: For sweetness and structure. Sift it if it looks clumpy.

For Decorating:

Pecans & Toasted Coconut: Sprinkle them on top for crunch, flavor, and a pretty finish.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.

Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.

Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Nut-Free: Skip the pecans – use coconut only. About Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Toast the Pecans (optional but highly recommended)
Let’s start by giving those pecans a quick toast—it really brings out their nutty flavor! Spread them on a baking sheet and pop them in a 350°F (180°C) oven for about 5–7 minutes, or until they smell amazing and look slightly darker. Keep an eye on them—they can go from perfect to burnt quickly! Let them cool completely before adding them to the batter.
Make the Cake Batter
In a medium bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Then add the yogurt, vanilla, and almond emulsion. Now alternate adding the dry ingredients and buttermilk, mixing gently until smooth.

Finally, fold in the toasted pecans and shredded coconut. The batter will smell heavenly already!
Divide the Batter
Divide the batter evenly between your prepared cake pans. I like to use a kitchen scale for even layers. Each pan will be 3 cups of batter = 720 g
Pro-Tip:

Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

Bake
Bake at 350°F (180°C) until a toothpick inserted in the center comes out clean—about 30 – 40 minutes. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Make the Frosting
In a large bowl, beat together the butter and cream cheese until smooth and creamy. Add the vanilla, almond emulsion, and salt. Gradually mix in the powdered sugar until the frosting is fluffy and spreadable. If it feels too soft, chill it in the fridge for 10–15 minutes to firm up a bit.
Step 5 – Assemble, Frost, and Decorate!
Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer and cover the whole cake with the remaining frosting. Decorate with more pecans and toasted coconut—it adds the perfect crunch and a beautiful finish. Slice, serve, and enjoy your egg-free masterpiece!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Mixing the Batter: Overmixing can make the cake heavy. Pro Tip: Once you add the dry ingredients, mix only until combined. Stop as soon as you don’t see any streaks of flour.

Even Cake Layers: Uneven baking can happen if your pans aren’t prepared properly. Pro Tip: Use a kitchen scale to divide the batter evenly and tap the pans gently on the counter before baking to remove air bubbles. Also make sure to fill you cake pans only 3/4 full.

Cream Cheese Frosting Too Soft: Cream cheese frosting can get runny if overmixed or if the butter is too warm. Pro Tip: Use softened (not melted) butter and chill the frosting for a few minutes if it becomes too soft before spreading.

Toast the pecans and coconut for deeper flavor. Just 5–7 minutes in a 350ºF oven will do it.

Bring all your ingredients to room temperature before starting—this helps everything mix evenly.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

Chill the cake for about 20–30 minutes before slicing for cleaner layers.
Variations & Additions
- Make cupcakes: This recipe also works beautifully as cupcakes—bake 20 – 23 minutes at 350ºF.
- Add a filling: Try a layer of raspberry jam or lemon curd between the cakes for a fun surprise.
- Coconut-forward: Add extra coconut to the batter if you’re a true coconut lover!
Storage and Freezing Instructions

Store: Keep covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20–30 minutes before serving.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate. You can also freeze frosted slices—just wrap well and thaw before enjoying.

Frequently Asked Questions

Try These Egg-Free Cake Recipes Next!

Recipe Card
Eggless Italian Cream Cake

Oriana Romero

This classic Italian Cream Cake is perfectly soft, nutty, and sweet—made without eggs but full of flavor. A crowd-pleasing dessert that’s allergy-friendly, easy to bake, and perfect for any celebration.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 12 servings

For decorating (optional):

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the Eggless Coconut Cake:

Preheat the oven to 350ºF (180ºC). Line two 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.

Let’s start by giving those all the pecans (1 1/2 cups total – for the batter and decoration) a quick toast—it really brings out their nutty flavor! This step is optional but highly recommended. Spread them on a baking sheet and pop them in a 350°F (180°C) oven for about 5–7 minutes, or until they smell amazing and look slightly darker. Keep an eye on them—they can go from perfect to burnt quickly! Let them cool completely and then coarsely chop them. Set aside.

Sift the flour, baking powder, baking soda, and salt together into a large bowl.

Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, vanilla, and almond emulsion; continue beating to combine, about 1 minute.

Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut and 1 cup of chopped pecans (Note: Reserve the rest of the pecans to decorate the cake if desired).

Evenly divide the batter between the prepared pans. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.Tip: I like to use a kitchen scale for even layers. Each pan will be 3 cups of batter = 720 g approx.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.

Make the Frosting:

Using an electric hand mixer or a stand mixer on medium speed, beat the butter, cream cheese, and salt in a large bowl until smooth and creamy, 3 to 4 minutes.

Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining 5 cups of confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 2 – 3 minutes. Add the vanilla and almond bakery emulsion (if using) and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

Assemble and Decorate:

Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.

Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.

Place the first cake layer on the platter. Spread 1 1/2 to 2 cups of frosting evenly over the top. Top with the second cake layer, pressing lightly to adhere. Then spread the remaining frosting evenly over the top and sides of the cake. Tip: You can smooth the frosting with a cake scraper for a clean finish, or keep it rustic and textured—it’s your cake, so make it just the way you like it!

Decorate the frosted cake as you please. I gently pressed toasted coconut on top of the cake. And then add chopped pecans halfway up the side of the cake. Finally, I use the leftover frosting to pipe decorative swirls on top of the cake. Remove the parchment paper and serve.Tip: For clean, neat slices, refrigerate the frosted and decorated cake for 20–30 minutes before cutting.

Store: Unfrosted cake layers can be stored at room temperature for up to 2 days. A frosted cake can be stored in the refrigerator for up to 5 days.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate. You can also freeze frosted slices—just wrap well and thaw before enjoying.

9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

3 Layer Cake: Prepare three 6-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

Toasted Coconut: To toast the coconut, spread it on a baking sheet and pop it in a 350°F (180°C) oven for about 4 – 5 minutes, or until it looks slightly darker. Keep an eye on it—they can go from perfect to burnt quickly! Note: You don’t need to toast the coconut that goes in the batter.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.

Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.

Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Nut-Free: Skip the pecans – use coconut only.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Mixing the Batter: Overmixing can make the cake heavy. Pro Tip: Once you add the dry ingredients, mix only until combined. Stop as soon as you don’t see any streaks of flour.

Even Cake Layers: Uneven baking can happen if your pans aren’t prepared properly. Pro Tip: Use a kitchen scale to divide the batter evenly and tap the pans gently on the counter before baking to remove air bubbles. Also make sure to fill you cake pans only 3/4 full.

Cream Cheese Frosting Too Soft: Cream cheese frosting can get runny if overmixed or if the butter is too warm. Pro Tip: Use softened (not melted) butter and chill the frosting for a few minutes if it becomes too soft before spreading.

➤ Extra Tips:

Toast the pecans and coconut for a deeper flavor. Just 5–7 minutes in a 350ºF oven will do it.

Bring all your ingredients to room temperature before starting—this helps everything mix evenly.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

Chill the cake for about 20–30 minutes before slicing for cleaner layers.

➤ Variations & Additions

Make cupcakes: This recipe also works beautifully as cupcakes—bake 20 – 23 minutes at 350ºF.

Add a filling: Try a layer of raspberry jam or lemon curd between the cakes for a fun surprise.

Coconut-forward: Add extra coconut to the batter if you’re a true coconut lover!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 1044kcalCarbohydrates: 135gProtein: 9gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 125mgSodium: 707mgPotassium: 229mgFiber: 2gSugar: 99gVitamin A: 1529IUVitamin C: 0.2mgCalcium: 210mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 1044

Keyword cake coconut egg-free pecans recipe
[ad_2]

Oriana Romero

Source link
October 31, 2025
My Eggless Butter Rum Bundt Cake – Buttery, Moist & Perfect for the Holidays!
[ad_1]
After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most — and this Eggless Butter Rum Bundt Cake is proof! It’s rich, buttery, and infused with the perfect hint of warm rum flavor that makes every bite feel cozy and special. No fancy ingredients here — just simple pantry staples that bake up into something truly show-stopping. Whether you’re baking for the holidays or just because, this cake delivers bakery-worthy results without a single egg.
Oriana’s Thoughts On The Recipe

This Eggless Butter Rum Bundt Cake recipe started in my kitchen when I wanted a dessert that felt festive but still simple enough for a busy weekend. I was craving something buttery and golden with that irresistible holiday aroma that fills the house. And of course, it had to be completely egg-free — safe for my family and anyone who needs a worry-free dessert that still feels indulgent.

After testing (and retesting!) this cake until it came out just right, I can confidently say it’s one of those small wins that prove baking egg-free doesn’t mean giving anything up. It’s sweet, tender, and full of flavor — the kind of dessert that makes everyone gather around for “just one more slice.

Why You’ll Want to Try My Recipe

Rich and buttery: Every bite melts in your mouth with that cozy, rum-kissed flavor.

Tested until perfect: I made sure this one bakes up moist, golden, and foolproof every time.

Allergy-friendly joy: No eggs, no worries — just a dessert everyone can share.

Perfect for holidays (or anytime): Looks fancy enough for guests, easy enough for everyday baking.

Simple ingredients: You probably have everything you need right in your pantry.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Eggless Rum Cake:

All-purpose flour: The base of the cake that gives it structure and a tender crumb.

Baking powder & baking soda: These leavening agents help the cake rise and stay light and fluffy.

Salt: Balances the sweetness and enhances the buttery rum flavor.

Unsalted butter: Adds rich flavor and moisture to the cake. Using unsalted butter gives you control over the salt level.

Neutral-tasting oil: Keeps the cake extra moist and soft for days. A light vegetable or canola oil works best.

Granulated sugar: Sweetens the cake and helps create a tender texture.

Buttermilk: Adds moisture and a subtle tang that balances the sweetness while helping the cake stay soft.

Dark rum: The star flavor! It gives the cake that cozy, deep, buttery warmth without being too strong.

Pure vanilla extract: Rounds out the flavors and enhances the richness of the cake.

For the Rum Syrup (optional):

Unsalted butter: Forms the rich base for the syrup and adds shine.

Granulated sugar: Sweetens the syrup and helps it thicken slightly as it cools.

Water: Helps dissolve the sugar and butter into a smooth syrup.

Salt: Balances the sweetness for a well-rounded flavor.

Ground cinnamon (optional): Adds a hint of warmth and spice that pairs beautifully with the rum.

Dark or spiced rum: Infuses the syrup with bold, aromatic flavor — it soaks into the cake for an extra moist and flavorful finish.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.

Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prep the Pan and Oven

Start by preheating your oven to 325°F (165°C). Spray your Bundt pan really well with baking spray and lightly dust it with flour — this helps the cake release easily later. Set it aside while you prepare the batter.

Optional Crunch Tip: If you want a nutty topping, sprinkle finely chopped pecans or walnuts on the bottom of your greased pan before adding the batter. When you flip the cake out later, you’ll have a crunchy, caramelized top — so good!

Step 2 – Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, and baking soda. Add the salt and give it a quick whisk to combine everything evenly. Set that aside for now.
Step 3 – Combine the Wet Ingredients
In a small bowl or measuring cup, mix the buttermilk, rum, and vanilla together. This will be your liquid mixture for the next step.
Step 4 – Make the Cake Batter
In another large bowl, beat the butter, oil, and sugar together until it looks pale and creamy — about 3 minutes on medium-high speed. Don’t forget to scrape down the sides of the bowl so everything mixes evenly. Turn your mixer to low and start adding the dry and wet ingredients alternately — a little flour mixture, then a bit of the buttermilk mixture, and repeat, ending with the flour. Mix just until everything is combined; don’t overmix or the cake can turn dense.
Step 6 – Bake the Cake
Pour the batter evenly into your prepared Bundt pan and smooth out the top. Bake for 50–70 minutes, or until a skewer inserted in the center comes out clean. This is a big, rich cake, so it may take a bit longer — mine usually takes around 65 minutes.
Step 7 – Make the Rum Glaze
About 10–15 minutes before the cake is done, start the glaze. In a small saucepan over medium heat, melt the butter. Stir in the sugar, water, salt, and cinnamon (if using) until it’s all blended and smooth. Bring it to a gentle boil for about 2 minutes, then carefully stir in the rum (it may bubble up!). Let it cook for another 2–3 minutes until slightly thickened. Remove from heat and set aside — be careful, it’s hot!
Step 8 – Soak the Cake with Glaze

When the cake comes out of the oven, grab a skewer or toothpick and poke holes all over the bottom (the part still in the pan). Slowly pour half of the warm glaze over it so it soaks in nicely. Let it sit for about 15 minutes to absorb that buttery rum goodness.
When the cake comes out of the oven, grab a skewer or toothpick and poke holes all over the bottom (the part still in the pan). Slowly pour half of the warm glaze over it so it soaks in nicely. Let it sit for about 15 minutes to absorb that buttery rum goodness.
Step 9 – Glaze and Serve
Carefully invert the cake onto a serving plate. Spoon or brush the remaining glaze all over the warm cake, letting it drip into every beautiful curve. You can serve it warm for that melt-in-your-mouth experience or let it cool completely before slicing. Either way, it’s irresistibly delicious!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

The cake sticks to the pan: Bundt cakes can be tricky to release. Pro Tip: Grease your pan thoroughly with butter or nonstick spray, then lightly dust it with flour. Make sure to get every corner and groove.

The cake turns out dry: Overbaking or using too much flour can cause dryness. Pro Tip: Measure flour correctly using the spoon-and-level method, and start checking for doneness a few minutes early. The cake is ready when a toothpick inserted in the center comes out clean.

The rum flavor is too strong: Too much rum in the batter or syrup can overpower the cake. Pro Tip: Use dark rum for depth, not intensity. The syrup adds plenty of flavor — brush it lightly and let it soak gradually.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

For a glossy finish, brush the warm rum syrup over the cake while it’s still slightly warm.
Variations & Additions
- Coconut Rum Twist: Replace dark rum with coconut rum for a tropical touch.
- Nutty Finish: Add a handful of chopped pecans or walnuts to the batter for crunch.
- Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for extra warmth.
- Glazed Delight: Skip the syrup and drizzle a simple rum glaze (powdered sugar + rum or milk) for a sweet finish.
Storage and Freezing Instructions

Store leftover cake in an airtight container at room temperature for 3 – 4 days.

Freeze: Bake the cake, but do not make the glaze sauce. Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw the cake completely in the refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake, and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

Frequently Asked Questions

Try These Egg-Free Bundt Cake Recipes Next!

Recipe Card
Eggless Butter Rum Bundt Cake

Oriana Romero

This Eggless Butter Rum Bundt Cake is rich, buttery, and filled with cozy rum flavor. Made with simple pantry staples, it bakes up beautifully every time — fancy enough for the holidays, yet easy enough to make just because.

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 12 servings

For the Eggless Rum Cake:

For the Rum Syrup (optional):

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat the oven to 325º F (165º C). Generously spray a 12-cup fluted tube cake pan with baking spray. Lightly coat with flour and set aside.Tip For Crunch: Add Pecans to the Bottom of the Pan. Finely chop 1 cup (130 g) of pecans or walnuts and sprinkle them evenly on the bottom of a greased Bundt pan. Then, pour the batter on top of the nuts. When the cake is inverted out of the pan, the top will be covered in tasty, crunchy pecans! I didn’t add them because my daughter is allergic to nuts, too.

In a large bowl, sift flour, baking powder, and baking soda. Add salt and mix to combine. Set aside.

Mix buttermilk, rum, and vanilla in a bowl.

In a large bowl, beat the butter, oil, and sugar until creamy and pale on medium-high speed for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix this batter.

Pour the cake mixture into the prepared pan. Bake for 50 – 70 minutes or until a skewer comes out clean when poked in the center.Note: This is a large, heavy cake, so don’t be alarmed if it takes a little longer in your oven. Mine always takes about 65 minutes.

Once your cake has been baking for about 50 minutes, it’s time to make the glaze! In a small saucepan over medium heat, melt the butter. Stir in the sugar, water, salt, and cinnamon (if using) until everything is fully combined. Let the mixture come to a gentle boil—this should take about 2 minutes. Then, carefully stir in the rum (watch out for splatters!). Let it continue to boil for another 2 to 3 minutes, stirring occasionally, until the glaze thickens slightly. Remove it from the heat and transfer it to a heatproof bowl or measuring cup. Be extra cautious, as it will be very hot!

When the cake is done, take it out of the oven and grab a skewer or toothpick. Poke holes all over the bottom of the cake. Slowly pour half of the warm glaze over the cake, allowing it to soak in for about 15 minutes.

Carefully invert the cake onto a serving plate. Spoon or brush the rest of the glaze over the warm cake, letting it drizzle into every crevice. You can serve the cake warm for a cozy, melt-in-your-mouth experience or let it cool completely before slicing. Either way, it’s delicious!

Bundt Pan: Use a large Bundt pan that holds a 10-12 cup capacity.

For Crunch, add Pecans to the Bottom of the Pan: Finely chop 1 cup (130 g) of pecans or walnuts and sprinkle them evenly in the bottom of a greased Bundt pan. Pour the batter on top of the nuts. When the cake is inverted out of the pan, the top will be covered in toasty, crunchy pecans! I didn’t add them this time because we were planning to share the cake with someone who has a nut allergy.

Store leftover cake in an airtight container at room temperature for 3 – 4 days.

Freeze: Bake the cake, but do not make the glaze sauce. Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw the cake completely in the refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake, and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

Make Ahead: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds or enjoy it cold.

Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.

Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:

The cake sticks to the pan: Bundt cakes can be tricky to release. Pro Tip: Grease your pan thoroughly with butter or nonstick spray, then lightly dust it with flour. Make sure to get every corner and groove.

The cake turns out dry: Overbaking or using too much flour can cause dryness. Pro Tip: Measure flour correctly using the spoon-and-level method, and start checking for doneness a few minutes early. The cake is ready when a toothpick inserted in the center comes out clean.

The rum flavor is too strong: Too much rum in the batter or syrup can overpower the cake. Pro Tip: Use dark rum for depth, not intensity. The syrup adds plenty of flavor — brush it lightly and let it soak gradually.

➤ Extra Tips:

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

For a glossy finish, brush the warm rum syrup over the cake while it’s still slightly warm.

➤ Variations & Additions

Coconut Rum Twist: Replace dark rum with coconut rum for a tropical touch.

Nutty Finish: Add a handful of chopped pecans or walnuts to the batter for crunch.

Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for extra warmth.

Glazed Delight: Skip the syrup and drizzle a simple rum glaze (powdered sugar + rum or milk) for a sweet finish.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 626kcalCarbohydrates: 87gProtein: 7gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 53mgSodium: 426mgPotassium: 118mgFiber: 2gSugar: 41gVitamin A: 632IUVitamin C: 0.003mgCalcium: 128mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 626

Keyword bundt cake egg-free
[ad_2]

Oriana Romero

Source link
October 22, 2025
I Finally Found the Perfect Banana Bundt Cake (And It’s Easier Than You Think)
[ad_1]
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.

With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!

When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.

This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.

Ingredients for Banana Bundt Cake

This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:

For The Cake
- Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
- Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
- Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
- Eggs: help bind the ingredients and give the cake structure
- Water: keeps the batter smooth and light
- Sour Cream: adds tang and makes the cake super moist
- Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
- Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)
For The Frosting
- Cream Cheese: the base for the luscious frosting
- Powdered Sugar: sweetens the frosting to perfection
- Vanilla Extract: gives flavor to the frosting
- Heavy Cream: makes the frosting extra smooth and creamy
A Few Notes on The Ingredients

Sour Cream: Adding too much will make the Bundt cake dense like a pound cake. Our measurements keep it light, tender, and fluffy.

Bananas: Use very ripe bananas that are heavily spotted but not completely black. Overly dark bananas can be too sweet or slightly bitter, while under-ripe bananas lack the bold flavor that makes this cake shine.

How to Make Banana Pudding Cake

This banana bundt cake is such an easy dessert! Here are the basic steps to making the best bundt cake recipe:
1. Mix: Whisk together the cake mix and instant banana pudding mix in a large bowl.
2. Combine: Add eggs, water, sour cream, and canola oil. Mix until fully incorporated.
3. Fold: Gently fold in the mashed bananas into the cake mixture until evenly distributed.
4. Bake: Pour batter into a prepared pan. Bake until the top is golden and set.
5. Cool: Let the cake cool in the pan for a few minutes, then carefully flip onto a wire rack. Allow to cool for 15 minutes before fully unmolding.
6. Frost (Optional): In a separate bowl, make the cream cheese glaze and drizzle over the cooled cake if desired.
How to Get a Bundt Cake Out of a Pan

Cool it on a wire rack: Often, your cake just needs to thoroughly cool. Place it on a cooling rack and walk away.

Place the Bundt cake in the freezer: Freezing for 2 hours will help the cake firm up and release from the sides of the pan. You may still need to run a thin knife around the edges.

Bake it again: Let the cake cool for 20 minutes, then place it back in a 250°F oven for a few minutes. This can dry it out slightly to help release it, though it requires close attention.

Use a knife and rubber spatula: Slide a thin knife around the upper edges and a rubber spatula further down to help release the cake.

If you’re in the market for a new Bundt pan, we’ve tested plenty, and this Nordic Ware Bundt pan is hands down the best. You’ll find the best price online, so skip the local store trip.

Can I Make Banana Cake with Homemade Cake Mix?

Absolutely! In place of the boxed cake mix, you can use your favorite yellow or white cake mix. Just be sure to add the wet ingredients instructed in the recipe card below and NOT the wet ingredients called for in whatever white or yellow cake recipe you’re using.

For extra flavor, mix in chocolate chips, walnuts, pecans, or a dash of cinnamon, they pair perfectly with this banana pudding Bundt cake.

Why Is My Bundt Cake Stuck to the Pan?

There are a few common reasons your cake might stick:

Pan buildup: Old spray residue or leftover crumbs can turn into sticky spots that grab onto your cake. Be sure to scrub your pan clean after each use—Nordic Ware’s Bundt Brush is great for this.

Wrong pan size: If you use a 15-cup Bundt pan instead of a 10-cup, the cake won’t rise as high and may cling to the sides. The extra space means less support for the batter, causing it to stick.

Not greased well enough: Even nonstick pans need to be greased (and sometimes floured). “Nonstick” doesn’t mean foolproof.

Do I Have to Use the Instant Pudding Mix?

Using a pudding box is an essential part of this recipe. Instant pudding contains a high amount of cornstarch, which helps to trap water and make for a moister cake. It also really pushes the dry ingredients to perform like a cake flour, light and fluffy and moist, versus an all-purpose flour, which is heavier and often doesn’t lead to a small, tender crumb.

We use a banana pudding mix as it really pushes that banana flavor home and gives an extra bit of tang to the recipe that you can’t help but love. We are excited to experiment with a few other pudding flavors, though. I noticed a cheesecake flavor the other day, which could be cool.

Can I Freeze Banana Bundt Cake?

Yes, and it’s super easy! You can freeze the whole banana Bundt cake or slice it into individual servings. Just wrap each piece tightly in plastic wrap and foil or store in an airtight container.

While you can freeze cream cheese frosting, we recommend freezing the cake unfrosted for the best texture once thawed. You can either freeze the frosting separately or make a fresh batch when you’re ready to serve. When it’s time to enjoy, let the cake thaw at room temperature; you’ll still have that soft, tender cake crumb every time.

Skip the banana bread and use your brown bananas to make this stunning Banana Bundt Cake instead! Light, fluffy, and full of rich banana flavor. Plus it’s so easy!

More Delicious Bundt Cake Recipes

How to Make a Banana Bundt Cake
Cook ModePrevent your screen from going dark

For the Cake

Preheat oven to 350℉, with rack on the lower-middle position so the cake isn’t too high in the oven.

Grease and flour a bundt pan and set aside.

In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.

1 Box Cake Mix, 3.4 ounces Pudding Powder

Add eggs, water, sour cream and oil. Whisk just until incorporated.

4 Eggs, 1 Cup Water, 3 Tablespoons Sour Cream, ¼ Cup Canola Oil

Using rubber spatula, fold in bananas just until combined; don’t over-mix.

1 Cup Bananas

Pour into prepared bundt pan, lightly shaking to even out the batter.

Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.

Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.

Optional, drizzle with cream cheese frosting

For the Frosting

Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.

4 ounces Cream Cheese, 1 ½ Cups Powdered Sugar, Dash of Vanilla, Dash of Heavy Cream

*You can use white, yellow or butter cake mix, but we tend to prefer yellow.
Bundt cake can be frozen for up to 3 months.

Serving: 1slice, Calories: 361kcal, Carbohydrates: 61g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 66mg, Sodium: 402mg, Potassium: 110mg, Fiber: 1g, Sugar: 41g, Vitamin A: 233IU, Vitamin C: 1mg, Calcium: 117mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
[ad_2]

Carrian Cheney

Source link
October 22, 2025
Where to Find Houston’s Spookiest Halloween Desserts – Houston Press

[ad_1]

Overview:

From pan de muerto to monster cannolis, here’s where to find the season’s best sweets.

This Halloween, skip the tricks and go straight for the treats. Local favorites like Common Bond, Popfancy and URBE are conjuring up everything from festive cakes and cookies to pan de muerto and candy-inspired desserts. Here’s where to find Houston’s sweetest (and spookiest) indulgences this season.

Buttermilk Baby, 600 North Shepherd

Scoop up limited-time Halloween treats and cozy new soft serve flavors, including the Graveyard Delight and Monster Mash Dasher, plus a Pumpkin Spice Frappe through November 30.

Common Bond Bistro & Bakery, multiple locations

Celebrate Halloween with Common Bond’s limited-time Spooky Candy Bar Cake, a layered vanilla and chocolate cake filled with rich chocolate candy bar filling and finished with silky vanilla buttercream. Available for preorder October 1–27 or in-store from October 1–31 while supplies last. Perfect for parties, gatherings, or a festive family treat.

El Bolillo Bakery, multiple locations

Available for preorder through November 2, El Bolillo’s Pan de Muerto makes a festive centerpiece for Día de los Muertos altars and family tables. Other seasonal favorites include pumpkin cream cheese conchas and Champurrado for 12, a rich, chocolatey treat and made with toasted corn flour, piloncillo, cinnamon and anise.

Ooh La La Sweets, multiple locations

Treat yourself to bright and colorful Halloween cookies, cupcakes, cake pops and more at this local sweet shop.

Pizaro’s Pizza, 11177 Katy Freeway, 1000 West Gray

Pizaro’s is getting spooky with Halloween treats like the Triple Treat Monster Cannolis ($8) – along with the savory Nightmare on Gray Street white pizza ($24 medium/$34 large – through October 31.

Popfancy, 9393 Bellaire

The dessert bar has transformed its Fan Cafe into an immersive “Demon Seoul Café,” a K-pop-themed pop-up experience running now through early November. Admission is free, with reservations encouraged, especially on weekends.

Tiff’s Treats, multiple locations

Texas’ favorite cookie delivery service has Halloween packages with colorful cookies and add-ons including spooky bite-size treats from Baked by Melissa.

The Union Kitchen Katy, 9920 Gaston

On Wednesday, October 29, the Katy location invites guests to a hands-on cupcake decorating class hosted by Cakes by Meagan. Guests will enjoy chef’s lite bites and two glasses of red, white or sangria while creating ghoulishly tasty cupcakes. Tickets are $60 per person for a half-dozen cupcakes, with the option to upgrade to a full dozen for $20 more (plus tax and gratuity).

URBE, 1101 Uptown Park

In celebration of Día de los Muertos, URBE is offering handmade pan de muerto through Sunday, November 2, available at the restaurant on Saturdays or in large to-go orders (placed via URBE’s catering page with two days’ notice).

The Waffle Bus, 1835 North Shepherd

The Waffle Bus transformed its Heights location into a Halloween wonderland complete with over-the-top decorations and a family-friendly vibe. Stop by for festive treats like the Pumpkin Pie Shake.

This article appears in Jan 1 – Dec 31, 2025.

Related

[ad_2]

Brooke Viggiano

Source link

October 21, 2025
Iced Lemon Pound Cake
[ad_1]
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

Attention lemon lovers…we have got the best lemon dessert for you! This lemon pound cake is dense but moist, soaked in a simple syrup and topped with a lemon glaze.

There is lemon around every corner in this lemon pound cake recipe! That’s exactly how a lemon dessert recipe should be in my opinion. The more lemon, the better!

I’ve been testing pound cakes for seriously over 10 years and they are never soft enough or dense enough and so I gave up. Until now. I don’t know why it worked. I don’t know why sour cream nailed it. But it just really did! Haha!

Sink your teeth into a slice of this buttery tart lemon cake! It is the perfect treat for any occasion!

Ingredients for Making Lemon Pound Cake

Get ready for fresh lemon flavor in every step! I’m going to give you a list of all the ingredients to make the pound cake, syrup and glaze. Here is everything you will need:

Pound Cake
- Butter: unsalted and softened
- Sugar: regular white granulated sugar
- Eggs: gives structure to the cake
- Sour Cream: adds moisture and richness and the high fat content helps the cake stay tender
  
  PRO TIP: Full fat sour cream will result in better texture, but low fat or fat free can be used and the results are still delicious.
- Lemon Extract: boosts the lemon flavor
- Almond Extract: adds flavor
- Flour: just regular all purpose flour is all you need
- Baking Powder: give rise and fluffiness to the cake
- Salt: adds flavor and enhances all the other flavors
- Fresh Lemon Zest and Lemon Juice: adds more bold lemon flavor
Simple Syrup
- Water: combines with the sugar to make a simple syrup
- Sugar: adds sweetness to the syrup
- Fresh Lemon Juice: adds natural lemon flavor to the syrup
Glaze
- Powdered Sugar: adds sweetness and structure to the glaze
- Fresh Lemon Juice: adds fresh and bright lemon flavor
- Milk: adds creaminess to the glaze
The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Moist Lemon Pound Cake

This lemon pound cake recipe is as simple as making a loaf cake, soaking it with a homemade lemon syrup and then topping it with a tangy glaze. Here is a step-by-step guide for making this recipe:
1. Prep: Preheat the oven to 350 degrees F and grease a bread pan.
2. Wet Ingredients: Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment and then add the egg yolks one at a time. Add the sour cream and mix well and then add the flavorings and mix to combine thoroughly.
3. Add: Mix in 1 cup of flour.
4. Beat: In a separate bowl, add the egg whites and beat until peaks form, Then fold the egg whites into the cake batter.
5. Dry Ingredients: Add the remaining ingredients for the cake and mix until just combined.
6. Bake: Pour the batter into the prepared pan and bake for 65-70 minutes. Let the cake cool in the pan for about 10 minutes and then turn it out onto a cooling rack. Let it cook for about an hour then make the syrup.
Syrup
1. Boil: Combine water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
2. Brush: When the cakes are cool, brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
Glaze
1. Whisk: Add the ingredients for the glaze to a small bowl and whisk to combine. Spoon the glaze over the top of a completely cooled loaf.
All of these instructions can also be found in the recipe card at the end of the post so keep scrolling down for all the details.

How Many Lemons Will I Need?

For this recipe, you’ll need a total of a little less than 4 tablespoons of lemon juice and 2 tablespoons of lemon zest. On average, a lemon will give you 2-3 teaspoons of lemon zest and 3 tablespoons of lemon juice. So for this cake, you’ll need 2 lemons, zested and juiced.

If you end up with extra lemons, try our Panko crusted chicken lemon sauce or our garlic butter chicken with lemon rice. I love that lemon can be used in both sweet and savory recipes!

Tips for the Best Lemon Pound Cake

When you need both lemon zest and juice, zest lemon before juicing. It is much easier to zest a lemon before it is juiced.

Set all the refrigerated ingredients (butter, eggs, sour cream) out to come to room temperature before starting to make this cake. They will blend and cream together better for the best texture.

When you combine the wet and dry ingredients, don’t overmix the batter. Once everything is combined, stop mixing. It’s ok if a few streaks of flour remain. This helps ensure that the cake is moist when it bakes.

Measure the flour correctly. We have a whole post on how to measure flour. If too much flour is added, you’ll end up with dry cake.

When it comes to baking the cake, be careful not to overbake it. Test the cake with a toothpick or cake tester when there is 10 minutes remaining to check the doneness. You want the toothpick to come out clean with just a few moist crumbs on it.

Storage Tips

Leftovers should be stored in an airtight container and kept at room temperature. They will keep for up to 4 days.

This lemon loaf cake will also freeze really well. Wrap the loaf in plastic wrap, then in aluminum foil. I like to put that into a ziploc bag for an extra layer of protection. It can be frozen as a whole loaf or as individual slices. It will keep in the freezer for up to 3 months.

Indulge in the deliciousness of a freshly baked lemon pound cake. With its moist texture and tangy flavor, this recipe is sure to satisfy your sweet tooth.

More Lemon Desserts:
Cook ModePrevent your screen from going dark

Pound Cake

Preheat oven to 350 degrees F. Generously grease a loaf pan. Place on a baking sheet.

Add the butter and sugar to the bowl of stand mixer and cream together. Add the egg yolks one at a time, incorporating thoroughly between each yolk.

1 Cup Butter, 1 ½ Cups Sugar, 4 Eggs

Add sour cream, mix well. Add flavorings and mix well.

1/2 Cup Sour Cream, 1 teaspoon Lemon Extract, 1/4 teaspoon Almond Extract

Mix in 1 cup flour.

2 ½ Cups Flour

Beat egg whites until they form peaks and then fold into the mixture.

4 Eggs

Add remaining dry ingredients. Pour into prepared pan.

2 ½ Cups Flour, 2 ¼ teaspoons Baking Powder, 3/4 teaspoon Salt, 2 Tablespoons Lemon Zest, 2 Tablespoons Lemon Juice

Bake 65-70 minutes. Cool cake for about 10 minutes in the pan and then turn it out onto a cooling rack. Let it cool for about an hour then when the cake is almost cool, make the syrup.

Syrup

Combine water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

2 Tablespoons Water, 2 Tablespoons Sugar, 2 teaspoons Lemon Juice

When the cakes are cool, brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.

Glaze

Whisk together the glaze and spoon over the top of the totally cooled cake.

1 Cup Powdered Sugar, 1 Tablespoon Lemon Juice, 2 teaspoons Milk

Serving: 1piece, Calories: 416kcal, Carbohydrates: 58g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 292mg, Potassium: 149mg, Fiber: 1g, Sugar: 37g, Vitamin A: 612IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
[ad_2]

Sweet Basil

Source link
October 18, 2025
I Ate This “Coffee Crunch” Coffee Cake for Breakfast AND Dessert All Week (It’s the Best I’ve Ever Had)

[ad_1]

Andrea Rivera WawrzynAssociate Food Editor at The Kitchn

I’ve worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!

[ad_2]

Andrea Rivera Wawrzyn

Source link

October 12, 2025
My Apple Pudding Cake Is So Melt-in-Your-Mouth Delicious, It’s Always Devoured in Minutes

[ad_1]

Christine GallarySenior Recipe Editor

After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.

[ad_2]

Ann Taylor Pittman

Source link

October 9, 2025
This “Pumpkin Mug Cake” Is the 2-Minute Dessert I’m Making (Almost) Every Day

[ad_1]

It’s ready in 15 minutes.
READ MORE…

[ad_2]

Patty Catalano

Source link

October 8, 2025
We Tried the New Costco Cake Everyone’s Talking About, and It’s Absolutely Perfect

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

One of its most popular sections, though, is its expansive bakery, which is always coming out with seasonal desserts (have you tried the pumpkin cheesecake yet?). Now that it’s officially fall, we’re not surprised to hear there’s a new cake on shelves. After seeing lots of buzz about Costco’s Mocha Crunch Bar Cake, we knew that we had to try it — no matter what it took.

The location near me was sold out of the bar cakes, but fortunately our Editor-in-Chief (and fellow Costco fan) Lindsay was able to snag one over the weekend. Here’s our review.

What You Should Know About the Kirkland Signature Mocha Crunch Bar Cake

Costco has a few different flavors of its bar-style cake (last year it launched a maple-flavored one for fall). The latest seasonal drop features layers of chocolate cake, cappuccino mousse, a mocha crunch and mousse, plus a chocolate drizzle. It really looks like pure chocolate-coffee joy.

The cake is located in the refrigerated section of the bakery, and retails for $18.99 in stores (or $22.99 if you order it from Instacart). It weighs more than 2.5 pounds and serves up to 20 slices per cake. It’s unclear exactly how long it’ll be around, but given the track record of other seasonal releases you can expect to find it on shelves for at least the next few months (unless it sells out sooner).

My Honest Review of the Kirkland Signature Mocha Crunch Bar Cake

Because I couldn’t personally get a cake for myself, I asked Lindsay to try it and report back (she happily agreed). Long story short, the cake is good — in fact, according to Lindsay, it’s “SO GOOD.” Let’s break it down.

First off, Lindsay says that “the crunch is a delightfully unexpected texture,” and that it contrasts with the rest of the layers. The cake is “moist” and “dense, but not heavy,” which is basically the sweet spot when it comes to layered cakes like this. It’s rich, but it won’t sit like a brick in your stomach.

The real highlight that tied the cake all together? The cream layer. “The layer is giving Baileys vibes, in the best way possible,” says Lindsay. While there’s no actual alcohol in the cake, the mocha mousse does seem to carry that smooth, slightly bitter richness that has shoppers racing to stores.

Find it in stores: Kirkland Signature Mocha Crunch Bar Cake, $18.99 for 41 ounces

Have you tried Costco’s newest cake? Tell us about it in the comments below.

[ad_2]

Ali Domrongchai

Source link

October 7, 2025
Pumpkin Magic Cake

[ad_1]

Pumpkin Magic Cake | Kitchen Nostalgia

*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Top

wpDiscuz

<button id="wpd-insert-source-code">Insert</button><input type="hidden" id="wpd-editor-uid"/></p> <link rel="stylesheet" id="wprm-public-css" href="https://www.kitchennostalgia.com/wp-content/plugins/wp-recipe-maker/dist/public-legacy.css" type="text/css" media="all"/> <link rel="stylesheet" id="yarppRelatedCss-css" href="https://www.kitchennostalgia.com/wp-content/plugins/yet-another-related-posts-plugin/style/related.css" type="text/css" media="all"/> <p></body></div> <p><script> !function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n; n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window, document,'script','https://connect.facebook.net/en_US/fbevents.js');</p> <p>fbq('init', '1229530790432994'); fbq('track', "PageView");</script></p> <p>[ad_2]</p> <p> Kitchen Nostalgia<br /> <br /><a href="https://www.kitchennostalgia.com/desserts/cakes/pumpkin-magic-cake.html?utm_source=rss&utm_medium=rss&utm_campaign=pumpkin-magic-cake">Source link </a></p> </div> <div style="margin-top:var(--wp--preset--spacing--40);" class="wp-block-post-date has-small-font-size"><time datetime="2025-10-06T06:43:00-07:00"><a href="https://reportwire.org/pumpkin-magic-cake/">October 6, 2025</a></time></div> </div> </li></ul> <div class="wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained" style="padding-top:var(--wp--preset--spacing--60);padding-bottom:var(--wp--preset--spacing--60)"> </div> <div class="wp-block-group alignwide has-global-padding is-layout-constrained wp-block-group-is-layout-constrained"> <nav class="alignwide wp-block-query-pagination is-content-justification-space-between is-layout-flex wp-container-core-query-pagination-is-layout-b2891da8 wp-block-query-pagination-is-layout-flex" aria-label="Pagination"> <div class="wp-block-query-pagination-numbers"><span aria-current="page" class="page-numbers current">1</span> <a class="page-numbers" href="https://reportwire.org/tag/cake/page/2/">2</a> <a class="page-numbers" href="https://reportwire.org/tag/cake/page/3/">3</a> <span class="page-numbers dots">…</span> <a class="page-numbers" href="https://reportwire.org/tag/cake/page/5/">5</a></div> <a href="https://reportwire.org/tag/cake/page/2/" class="wp-block-query-pagination-next">Next Page<span class='wp-block-query-pagination-next-arrow is-arrow-arrow' aria-hidden='true'>→</span></a> </nav> </div> </div> </main> <footer class="wp-block-template-part"> <div class="wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained" style="padding-top:var(--wp--preset--spacing--60);padding-bottom:var(--wp--preset--spacing--50)"> <div class="wp-block-group alignwide is-layout-flow wp-block-group-is-layout-flow"> <div class="wp-block-group alignfull is-content-justification-space-between is-layout-flex wp-container-core-group-is-layout-e5edad21 wp-block-group-is-layout-flex"> <div class="wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex"> <div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow" style="flex-basis:100%"><h2 class="wp-block-site-title"><a href="https://reportwire.org" target="_self" rel="home">ReportWire</a></h2> <p class="wp-block-site-tagline">Breaking News & Top Current Stories – Latest US News and News from Around the World</p> </div> <div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow"> <div style="height:var(--wp--preset--spacing--40);width:0px" aria-hidden="true" class="wp-block-spacer"></div> </div> </div> <div class="wp-block-group is-content-justification-space-between is-layout-flex wp-container-core-group-is-layout-570722b2 wp-block-group-is-layout-flex"> <nav class="is-vertical wp-block-navigation is-layout-flex wp-container-core-navigation-is-layout-fe9cc265 wp-block-navigation-is-layout-flex"><ul class="wp-block-navigation__container is-vertical wp-block-navigation"><li class=" wp-block-navigation-item wp-block-navigation-link"><a class="wp-block-navigation-item__content" href="#"><span class="wp-block-navigation-item__label">Blog</span></a></li><li class=" wp-block-navigation-item wp-block-navigation-link"><a class="wp-block-navigation-item__content" href="#"><span class="wp-block-navigation-item__label">About</span></a></li><li class=" wp-block-navigation-item wp-block-navigation-link"><a class="wp-block-navigation-item__content" href="#"><span class="wp-block-navigation-item__label">FAQs</span></a></li><li class=" wp-block-navigation-item wp-block-navigation-link"><a class="wp-block-navigation-item__content" href="#"><span class="wp-block-navigation-item__label">Authors</span></a></li></ul></nav> <nav class="is-vertical wp-block-navigation is-layout-flex wp-container-core-navigation-is-layout-fe9cc265 wp-block-navigation-is-layout-flex"><ul class="wp-block-navigation__container is-vertical wp-block-navigation"><li class=" wp-block-navigation-item wp-block-navigation-link"><a class="wp-block-navigation-item__content" href="#"><span class="wp-block-navigation-item__label">Events</span></a></li><li class=" wp-block-navigation-item wp-block-navigation-link"><a class="wp-block-navigation-item__content" href="#"><span class="wp-block-navigation-item__label">Shop</span></a></li><li class=" wp-block-navigation-item wp-block-navigation-link"><a class="wp-block-navigation-item__content" href="#"><span class="wp-block-navigation-item__label">Patterns</span></a></li><li class=" wp-block-navigation-item wp-block-navigation-link"><a class="wp-block-navigation-item__content" href="#"><span class="wp-block-navigation-item__label">Themes</span></a></li></ul></nav> </div> </div> <div style="height:var(--wp--preset--spacing--70)" aria-hidden="true" class="wp-block-spacer"></div> <div class="wp-block-group alignfull is-content-justification-space-between is-layout-flex wp-container-core-group-is-layout-91e87306 wp-block-group-is-layout-flex"> <p class="has-small-font-size">Twenty Twenty-Five</p> <p class="has-small-font-size"> Designed with <a href="https://wordpress.org" rel="nofollow">WordPress</a> </p> </div> </div> </div> </footer> </div> <script type="speculationrules"> {"prefetch":[{"source":"document","where":{"and":[{"href_matches":"/*"},{"not":{"href_matches":["/wp-*.php","/wp-admin/*","/wp-content/uploads/*","/wp-content/*","/wp-content/plugins/*","/wp-content/themes/twentytwentyfive/*","/*\\?(.+)"]}},{"not":{"selector_matches":"a[rel~=\"nofollow\"]"}},{"not":{"selector_matches":".no-prefetch, .no-prefetch a"}}]},"eagerness":"conservative"}]} </script> <script type="module" src="https://reportwire.org/wp-includes/js/dist/script-modules/block-library/navigation/view.min.js?ver=b0f909c3ec791c383210" id="@wordpress/block-library/navigation/view-js-module" fetchpriority="low" data-wp-router-options="{"loadOnClientNavigation":true}"></script> <script id="wp-block-template-skip-link-js-after"> ( function() { var skipLinkTarget = document.querySelector( 'main' ), sibling, skipLinkTargetID, skipLink; // Early exit if a skip-link target can't be located. if ( ! skipLinkTarget ) { return; } /* * Get the site wrapper. * The skip-link will be injected in the beginning of it. */ sibling = document.querySelector( '.wp-site-blocks' ); // Early exit if the root element was not found. if ( ! sibling ) { return; } // Get the skip-link target's ID, and generate one if it doesn't exist. skipLinkTargetID = skipLinkTarget.id; if ( ! skipLinkTargetID ) { skipLinkTargetID = 'wp--skip-link--target'; skipLinkTarget.id = skipLinkTargetID; } // Create the skip link. skipLink = document.createElement( 'a' ); skipLink.classList.add( 'skip-link', 'screen-reader-text' ); skipLink.id = 'wp-skip-link'; skipLink.href = '#' + skipLinkTargetID; skipLink.innerText = 'Skip to content'; // Inject the skip link. sibling.parentElement.insertBefore( skipLink, sibling ); }() ); //# sourceURL=wp-block-template-skip-link-js-after </script> <script id="wp-emoji-settings" type="application/json"> {"baseUrl":"https://s.w.org/images/core/emoji/17.0.2/72x72/","ext":".png","svgUrl":"https://s.w.org/images/core/emoji/17.0.2/svg/","svgExt":".svg","source":{"concatemoji":"https://reportwire.org/wp-includes/js/wp-emoji-release.min.js?ver=6.9.4"}} </script> <script type="module"> /*! This file is auto-generated */ const a=JSON.parse(document.getElementById("wp-emoji-settings").textContent),o=(window._wpemojiSettings=a,"wpEmojiSettingsSupports"),s=["flag","emoji"];function i(e){try{var t={supportTests:e,timestamp:(new Date).valueOf()};sessionStorage.setItem(o,JSON.stringify(t))}catch(e){}}function c(e,t,n){e.clearRect(0,0,e.canvas.width,e.canvas.height),e.fillText(t,0,0);t=new Uint32Array(e.getImageData(0,0,e.canvas.width,e.canvas.height).data);e.clearRect(0,0,e.canvas.width,e.canvas.height),e.fillText(n,0,0);const a=new Uint32Array(e.getImageData(0,0,e.canvas.width,e.canvas.height).data);return t.every((e,t)=>e===a[t])}function p(e,t){e.clearRect(0,0,e.canvas.width,e.canvas.height),e.fillText(t,0,0);var n=e.getImageData(16,16,1,1);for(let e=0;e<n.data.length;e++)if(0!==n.data[e])return!1;return!0}function u(e,t,n,a){switch(t){case"flag":return n(e,"\ud83c\udff3\ufe0f\u200d\u26a7\ufe0f","\ud83c\udff3\ufe0f\u200b\u26a7\ufe0f")?!1:!n(e,"\ud83c\udde8\ud83c\uddf6","\ud83c\udde8\u200b\ud83c\uddf6")&&!n(e,"\ud83c\udff4\udb40\udc67\udb40\udc62\udb40\udc65\udb40\udc6e\udb40\udc67\udb40\udc7f","\ud83c\udff4\u200b\udb40\udc67\u200b\udb40\udc62\u200b\udb40\udc65\u200b\udb40\udc6e\u200b\udb40\udc67\u200b\udb40\udc7f");case"emoji":return!a(e,"\ud83e\u1fac8")}return!1}function f(e,t,n,a){let r;const o=(r="undefined"!=typeof WorkerGlobalScope&&self instanceof WorkerGlobalScope?new OffscreenCanvas(300,150):document.createElement("canvas")).getContext("2d",{willReadFrequently:!0}),s=(o.textBaseline="top",o.font="600 32px Arial",{});return e.forEach(e=>{s[e]=t(o,e,n,a)}),s}function r(e){var t=document.createElement("script");t.src=e,t.defer=!0,document.head.appendChild(t)}a.supports={everything:!0,everythingExceptFlag:!0},new Promise(t=>{let n=function(){try{var e=JSON.parse(sessionStorage.getItem(o));if("object"==typeof e&&"number"==typeof e.timestamp&&(new Date).valueOf()<e.timestamp+604800&&"object"==typeof e.supportTests)return e.supportTests}catch(e){}return null}();if(!n){if("undefined"!=typeof Worker&&"undefined"!=typeof OffscreenCanvas&&"undefined"!=typeof URL&&URL.createObjectURL&&"undefined"!=typeof Blob)try{var e="postMessage("+f.toString()+"("+[JSON.stringify(s),u.toString(),c.toString(),p.toString()].join(",")+"));",a=new Blob([e],{type:"text/javascript"});const r=new Worker(URL.createObjectURL(a),{name:"wpTestEmojiSupports"});return void(r.onmessage=e=>{i(n=e.data),r.terminate(),t(n)})}catch(e){}i(n=f(s,u,c,p))}t(n)}).then(e=>{for(const n in e)a.supports[n]=e[n],a.supports.everything=a.supports.everything&&a.supports[n],"flag"!==n&&(a.supports.everythingExceptFlag=a.supports.everythingExceptFlag&&a.supports[n]);var t;a.supports.everythingExceptFlag=a.supports.everythingExceptFlag&&!a.supports.flag,a.supports.everything||((t=a.source||{}).concatemoji?r(t.concatemoji):t.wpemoji&&t.twemoji&&(r(t.twemoji),r(t.wpemoji)))}); //# sourceURL=https://reportwire.org/wp-includes/js/wp-emoji-loader.min.js </script> </body> </html>