Snickerdoodle Crazy Cake

Snickerdoodle Crazy Cake is the cake form of Snickerdoodles!  Made without eggs, milk, or butter and mixed in the same pan, you can't get much easier than that.  And the warm caramel sauce and ice cream on top?  Divine!

Caramel sauce is shown but not listed in the ingredient list of the recipe.  Ice cream not shown.

Snickerdoodle Crazy Cake

This delectable recipe comes from Sweet Little Bluebird:  

https://sweetlittlebluebird.com/snickerdoodle-crazy-cake-no-eggs-milk-or-butter/

Note:   I advise leaving off the cinnamon sugar topping and instead, drizzling the cake with warm caramel sauce and topping with a scoop of vanilla ice cream. 

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Fresh Strawberry Cake

Fresh, moist, strawberry deliciousness!  With a decadent cream cheese icing and cake bursting with strawberry flavor, this cake will be a hit with friends and family alike.

You will only need half a block (4 oz.) of cream cheese.  Water not shown.

Fresh Strawberry Cake

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Fresh Strawberry Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/fresh-strawberry-cake

Note:  I use the Baker's Corner brand of strawberry gelatin found at Aldi.  It does not have artificial colors, so my cake is not pink.  If you use a gelatin with artificial colors, your cake will be pink.

Honey Bun Cake

Honey Bun Cake tastes very much like commercial Honey Buns...only better! It is fabulous for dessert or as a breakfast cake.

Honey Bun Cake

1 yellow cake mix
1 (8 oz.) sour cream
4 eggs
1/2 cup sugar 
3/4 cup oil
1 cup brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Spray a 9x13 baker with non-stick cooking spray and set aside.  Blend cake mix, sour cream, eggs, sugar, and oil in a large bowl on low speed using a hand or stand mixer until moistened.  Beat at medium speed for 2 minutes.  (If using a stand mixer like a Kitchenaid, mix on speed 3 for 2 minutes.)  Pour into the prepared baker.  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife.  (See photos below.)  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Icing:

2 cups powdered sugar
4 tbsp. milk
1 tsp. vanilla

Mix icing well.  (It will be thick.)  Pour evenly over hot cake and spread with a spatula or knife if necessary so coverage is even.  Cool before serving.

Cake batter is very heavy and wet.  When it is done baking, it will have a very uneven top.

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This recipe was shared with me by friend Carol Seay.

Honey Bun Cake 101:  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife:

Chocolate Fudge Mug Cake

Fudgy, chocolatey, delicious cake for one or two in less than 10 minutes!

Water and whipped topping not shown.

Chocolate Fudge Mug Cake

4 Tbsp. flour

4 Tbsp. sugar

1/8 tsp. baking soda

1/8 tsp. salt

2 Tbsp. cocoa

2 Tbsp. vegetable or canola oil

1 Tbsp. water

3 Tbsp. milk

1/4 tsp. vanilla

2 Tbsp. semi-sweet chocolate chips

Ice cream, whipped cream, or whipped topping (opt)

In a 12- to 16-oz. microwave-safe mug, combine the first five ingredients.  Add the liquid ingredients and stir with a spatula making sure to scrape the bottom of the mug to combine all ingredients.  Stir in chocolate chips.  Microwave for 1 minute, 45 seconds on high.  Let cake rest for a couple of minutes before serving with the topping of your choice.  Serves 1 or 2.

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Chocolate Snack Cake

This easy light chocolate snack cake is so moist and delicious that icing isn't necessary.  It's perfect with a scoop of ice cream, a drizzle of chocolate syrup...or just by itself!

Chocolate Snack Cake

1/4 cup butter, melted

1 cup water

1 egg, beaten

1 tsp. vanilla

1 cup flour

1 cup sugar

3 tbsp. baking cocoa

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

powdered sugar

Preheat oven to 350 degrees.  In a mixing bowl, mix the butter and water.  Add the egg and vanilla; stir well and set aside.  In a separate bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.  Add to the egg mixture, and beat on medium speed of electric mixer for 2 minutes.  Batter will be thin.

Pour into a greased 8-in. square baker.  Bake at 350 degrees for 25-30 minutes or until toothpick inserted into the center comes out clean.  Cool on a wire rack.  When completely cool, dust with powdered sugar.

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Black Bottom Cupcakes

Black Bottom Cupcakes are my favorite cupcakes of all time.  A decadent dark chocolate cupcake is filled with a cheesecake/chocolate chip center and topped with pecans.  Make them a day before you plan to serve them, because they're even better the next day!

A 12-oz. bag of chocolate chips is shown, but you will only use half of it.

Black Bottom Cupcakes

Filling:

8 oz. cream cheese, softened

1 egg

1/3 cup sugar

1/8 tsp. salt

6 oz. semi-sweet chocolate chips

Batter:

3 cups flour

2 cups sugar

1/2 cup cocoa

1 tsp. salt

2 tsp. baking soda

2 cups water

2/3 cup vegetable oil

2 tsp. vinegar

2 tsp. vanilla

Topping:

Chopped pecans (if desired)

Preheat oven to 350 degrees.  Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.  With an electric mixer, beat cream cheese until fluffy.  Beat in the egg, sugar, and salt until it is as smooth as possible.  Fold in chocolate chips, and set aside.

In a large bowl (I use a 4 qt.), mix together the flour, sugar, cocoa, salt, and baking soda.  Make a well in the middle of the dry ingredients, and add the water, oil, vinegar, and vanilla. With a whisk or wooden spoon, mix together the dry with the wet ingredients until well combined.

Fill prepared muffin cups 2/3 full of batter, and top with a heaping teaspoon of filling onto the center of each cupcake.  If desired, sprinkle filling portion with desired amount of chopped pecans.

Bake for 20-25 minutes or until cake portion comes out clean with a toothpick.  Let cupcakes cool in pan for 5 minutes before removing and transferring to a wire rack to cool completely. Store in an airtight container.

YIELD:  30 cupcakes

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My mom discovered this recipe after I was an adult, but since it became my favorite cupcake recipe, she always made them for my birthday.  Some of my fondest memories are of going to Mom and Dad's house for my birthday and having these cupcakes for dessert. 

Wacky Cake

Wacky Cake has no eggs, no milk, no butter...and is mixed and baked in the same pan.  How easy is that?

Wacky Cake

1 1/2 cups flour

1 cup sugar

3 tbsp. cocoa

1/2 tsp. salt

1 tsp. baking powder

5 tbsp. vegetable oil

1 tbsp. apple cider vinegar

1 tsp. vanilla

1 cup water

Preheat oven to 350 degrees.  Mix dry ingredients in an ungreased 8x8 baker.  Make three holes in the mixture.  Pour the oil in one hole, the vinegar in the second hole, and the vanilla in the third hole.  Pour water over everything and mix.  Bake at 350 degrees for 30 minutes. When cool, dust with powdered sugar, top with icing, or leave plain.

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Growing up, my mom made this cake for us all the time.  Sometimes called Depression Cake, it is said that someone during the Great Depression figured out how to make a moist, delicious cake without eggs, butter, or milk as these ingredients were difficult to get.

Double Fudge Coca-Cola Cake

Inspired by Cracker Barrel's famous dessert, Double Fudge Coca-Cola Cake has a rich, deep, fudgy taste with an icing that is to-die-for.  

Double Fudge Coca-Cola Cake

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Double Fudge Coca-Cola Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/coca-cola-cake/

Banana Pudding Poke Cake

Poke cakes have been around for a long time, but this version might be new to you.  Banana Pudding Poke Cake is light, refreshing, and easy!

Optional bananas for garnishing not shown.

Banana Pudding Poke Cake

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Banana Pudding Poke Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/banana-pudding-poke-cake?

Banana Pudding Poke Cake 101:

Cake can be made and served on the same day, but for best results, make it a day ahead of time so cake can thoroughly chill and flavors can meld.  Add crushed vanilla wafers and bananas right before serving.

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Carrot Cake

This moist, mildly spiced cake is speckled with carrots and pecans.  The generous layer of cream cheese frosting really sends it over the top.

 Carrot Cake

4 eggs, beaten
2 cups sugar
1 cup vegetable or canola oil
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups grated carrots
2/3 cup pecans
Cream Cheese Frosting (link below)

Preheat oven to 350 degrees.  In a large bowl (I use a 4 qt. bowl), mix together the eggs, sugar, and oil.  In another bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.  Add to first mixture and combine.  Add carrots and pecans; mix well.  Pour into a greased and floured (I use Baker's Joy) 9x13 baker.  Bake at 350 degrees until wooden pick inserted into center comes out clean, 35 to 45 minutes.  Cool and frost with cream cheese frosting.  Store cake in refrigerator.

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Cream Cheese Frosting:  https://easyaspiecanbe.blogspot.com/2018/03/cream-cheese-frosting.html

This recipe means a lot to me, because it is my mom's.  ♥

 

Cream Cheese Frosting

This decadent, amazingly easy cream cheese frosting is perfect for icing carrot cake, red velvet cake, pumpkin cake...any cake!

Pecans are optional.

Cream Cheese Frosting

1 (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 tsp. vanilla

1 (1 lb.) box powdered sugar

Chopped pecans (opt.)

Cream together the cream cheese and butter with an electric mixer at medium speed.  Beat in the vanilla, and gradually beat in the powdered sugar.  After frosting cake, sprinkle with pecans if desired.  Store in refrigerator.

Click here for printable format 

10-Minute Chocolate Lava Cake and Tutorial

A delicious, gooey, fudgy cake made in just a few minutes without using an oven?  Your family or guests will never suspect!

You will also need all the ingredients listed on the cake mix box to make the cake.

10-Minute Chocolate Lava Cake

1 Duncan Hines Decadent Triple Chocolate Cake Mix (plus ingredients listed on the box to make the cake)

1 (16 oz.) tub Duncan Hines Creamy Classic Chocolate Frosting*

Prepare cake mix as directed and pour into an ungreased 3- or 3.5-qt. covered microwave-safe baker.  Using a spoon, drop scoops of frosting onto top of cake batter. Use all of the frosting.  (Don't mix with the batter--just drop it on top.  The frosting will melt to the bottom of the cake forming a chocolate sauce.)  Cover and cook on HIGH in rotating microwave for 10 minutes** or until toothpick inserted in cake comes out clean.  Let cool for a few minutes before serving.  This cake is good served with coffee or a cold glass of milk.  

*You can use any chocolate cake mix or chocolate frosting, but this cake is particularly good made with the suggested ingredients.  

**I have a 1000-watt microwave, and the cake is done perfectly in 10 minutes.

Click here for printable format

This recipe was shared with me by my sister Renita Randall.  Thank you!

10-Minute Chocolate Lava Cake 101:

Using a spoon, drop scoops of frosting onto top of cake batter:

Cover and cook on HIGH in rotating microwave for 10 minutes or until toothpick inserted in cake comes out clean:

 Let cool for a few minutes before serving:

Enjoy! :)

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Banana Bread Snack Cake

You know that one banana that is just too ripe to eat?  Well, it is perfect for this tasty snack cake that is a combination of a cake and a bread.  Banana Bread Snack Cake uses pantry ingredients and is so quick and easy to make.  It's perfect for breakfast, too!

Banana Bread Snack Cake

Taste of Home has amazing recipes, and one of them is the Banana Bread Snack Cake recipe found here:  http://www.tasteofhome.com/recipes/banana-bread-snack-cakes?cpi=1&sort=

One Rotten Banana Cake

When a friend mentioned that she was making a rotten banana cake, I was intrigued.  I always have an overripe banana or two so was happy when she shared her recipe with me.  This cake is particularly good served warm with coffee or milk.

Water not pictured.

One Rotten Banana Cake

Cream together in a 2 qt. mixing bowl:

1/4 cup butter, softened

3/4 cup sugar

1 large or 2 small ripe bananas, mashed

1/4 cup milk

1 egg, beaten

Mix together in a separate bowl and then add to the creamed mixture: 

1 cup flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. nutmeg

1/4 to 1/2 tsp. cinnamon (to taste)

1/8 tsp. allspice

Preheat oven to 350 degrees.  Pour batter into an 8x8 baker sprayed with cooking spray.  Bake for 20-28 minutes or until a toothpick inserted into the middle comes out clean.  Let cake cool for 15 minutes.  Combine icing ingredients and spread on warm cake.

Icing:

1 cup powdered sugar

2 tbsp. butter, melted

2 tsp. lemon juice

1 tbsp. hot water

Click here for printable format 

  
I adapted this recipe from the original recipe shared with me by my friend Irene.

Blueberry Buckle

Blueberry Buckle is an old-fashioned, single layer cake loaded with fresh blueberries and topped with a streusel topping.  It makes a great coffee cake or dessert served with ice cream.

Blueberry Buckle

2 cups flour

3/4 cup sugar

2 1/2 tsp. baking powder

1/4 tsp. salt

1 large egg

3/4 cup milk

1/4 cup butter, melted

2 cups fresh or frozen blueberries

Topping

1/2 cup sugar

1/2 tsp. cinnamon

1/4 cup butter, melted
1/3 cup flour + additional flour

Preheat oven to 375 degrees.  In a large bowl (I use a 4 qt. bowl), mix flour, sugar, baking powder, and salt.  In a small bowl, whisk egg, milk, and melted butter until blended.  Add to flour mixture; stir just until moistened.  Fold in blueberries.  Pour into a 9-in. square baker sprayed with cooking spray.

For topping, in a small bowl, mix sugar, cinnamon, and melted butter.  Stir in the 1/3 cup of flour adding additional flour until desired crumb texture is reached.  Sprinkle over batter.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Do not overbake.  Serve warm.

Notes:  

*If using frozen blueberries, use without thawing to avoid discoloring the batter.

*Many thanks to Judith Hannemann of The Midnight Baker for blogging her technique of making a true crumb topping!

Blueberry Buckle is a very old dessert that has been in the United States for centuries.  It is popular in New England, and blueberries are the fruit of choice, although it may be made with other fresh fruit such as raspberries and peaches.

Chocolate Upside Down Cake and Tutorial

This easy chocolate upside down cake makes its own fudge sauce.  Served warm, it is one of my favorite desserts.

Chocolate Upside Down Cake

Preheat oven to 350 degrees.  Mix together in a 2 qt. mixing bowl:

1 cup flour
3/4 cup sugar
1 1/2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt

Add:
2 tbsp. butter, melted
3/4 cup milk
1 tsp. vanilla

Mix all together and pour into an 8-in. square baker sprayed with cooking spray.

Mix:
1 cup sugar
1/4 cup cocoa

Sprinkle evenly over the batter, and pour 1 cup of HOT water evenly over the cake. Bake at 350 degrees for 40-45 minutes. Serve warm.

The cake will rise to the top with the fudge sauce on the bottom. To serve, spoon out into a dish turning the spoon over so that the fudge sauce is on top. 

Click here for printable format

 I like to serve homemade vanilla ice cream with this cake, and here is a fantastic recipe!

Homemade Vanilla Ice Cream:  http://easyaspiecanbe.blogspot.com/2014/07/homemade-vanilla-ice-cream-and-tutorial.html

My mom often made this cake for our family.  I have made it more times than I could ever count, and it has never failed to be a hit.

Chocolate Upside Down Cake 101:

 Pour batter into an 8-in. square baker sprayed with cooking spray:

Sprinkle the cocoa and sugar mixture evenly over the batter:

 Pour 1 cup of HOT water evenly over the cake:

 Bake at 350 degrees for 40-45 minutes:

To serve, spoon warm cake out into a dish turning the spoon over so that the fudge sauce is on top.  Enjoy! :)