Quick and Easy Chocolate Peanut Butter Cake Recipe

A sinfully rich three-layer chocolate cake with peanut butter frosting, chopped peanut butter cups and a chocolate ganache. Chocolate peanut butter perfection!

Ingred̾i̾e ̾nts


1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons cocoa

1 cup water

1 teaspoon pure vanilla extract

5 tablespoon vegetable oil

1 teaspoon wнιтe vinegar or apple cider vinegar

Peanut Butter Frosting:

1 cup creamy peanut butter, at room temperature

1/2 cup butter, softened to room temperature

2 cups confectioners’ sugar

3 tablespoons milk, at room temperature

1 teaspoon vanilla extract (optional)



Preheat oven to 350 F.

Mix first 5 dry ingred̾i̾e ̾nts in a greased 8″ square baking pan. Make 3 depressions in dry ingred̾i̾e ̾nts – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on the middle rack of the oven for 35 minutes. Check with a toothpick to make sure it is clean. Cool. Top with Peanut Butter Frosting below!

Note: The baking time of the oven can vary, remember to check your cake to make sure you don’t overheat.

Peanut Butter Frosting:

Place butter and peanut butter in a medium to large bowl, beat with a whisk until smooth and creamy.

Next, add two cups of confectioners’ sugar, beat until well mixed and start to thicken, then add vanilla and 1 teaspoon of milk each time (3 tablespoons total) – mix for about 3 minutes , until it’s lighter, fluffy and spreadable. If the frosting is too thick, add a little more milk and beat well. When ready, frost cake – enjoy!

Note: Before making, be sure all ingred̾i̾e ̾nts for the frosting are at room temperature.

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Ridiculously Delicious Chocolate Cake

This Ridiculously Delicious Chocolate Cake is the perfect holiday dessert. Simple to make and sinfully decadent, the name speaks for itself. It is ridiculously delicious!

Prep Time: 30 minutes

Cook Time: 35 minutes

Total: 1 hour 5 minutes

Serves: 12 servings



2 cups semi-sweet chocolate chips

1 (3.9 ounce) box instant chocolate pudding

1 box chocolate cake mix

1 (16 ounce) container sour cream

1/3 cup vegetable oil

1/2 cup water

3 eggs


1 teaspoon vanilla

1/4 cup unsweetened cocoa powder

1/4 cup butter, room temperature

2 cups powdered sugar



Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter and lightly dust with flour. Set aside.

In the bowl of stand mixer fitted with the paddle attachment , combine all the baking ingre∂ιєnts. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir the chocolate chips and pour the flour into the prepared pan.

Bake for 55-60 minutes, until cake is set. Let the cake cool in the pan for 10 minutes and then place the pan on a plate. Cool completely before frosting.


In the bowl of the vertical mixer fitted with a low speed paddle beat the butter, cocoa powder and powdered sugar until combined. Add vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl if necessary.

Frost the top of the cake and decorate with chocolate crumbs if desired.

Enjoy and make it for your family on the weekend!

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How To Make Chocolate Lasagna Cake

This is for YOU, the chocolate lover out there who is looking for a chocolate-y treat that is actually quite light! Chocolate Lasagna is a dessert you don’t want to miss!
Does it get any better than that?


½ cup melted margarine or butter

3 cups milk

1 cup powdered sugar

1 14.3 oz package of Oreo cookies regular

16 oz cool whip softened

1 box instant chocolate pudding

1 box instant vanilla pudding

8 oz cream cheese softened

chocolate syrup

Chocolate curls or your favorite chocolate candy


1st Layer

Add whole Oreos to food processor and pulse until crumbles are even. Set aside one cup of the crushed Oreos for the topping.

Mix crushed Oreos with half a cup of melted margarine.

Pat onto the bottom of a 9×13 pan. Place in the refrigerator to chill.

2nd Layer

Mix 8 ounces of cream cheese, 8 ounces of Cool Whip and one cup of powdered sugar together.

Spread the mixture over the first layer that has cooled. Put back in the refrigerator to cool.

3rd Layer

Mix one small packet of vanilla instant pudding and one small packet of instant chocolate pudding with three cups of cold milk.

Spread over the top of the second layer.

4th Layer

Finally, spread 8 ounces of Cool Whip over the third layer. Sprinkle the remaining crushed Oreo on top.

Drizzle a light layer of chocolate syrup over the entire cake.

Top with your favorite chocolate curls or chocolate can∂ιєs cut into small pieces, if you like.

Refrigerate until ready to serve.


You will want to let each layer set in the fridge for a little bit (about 10-20 minutes). Doing this is what will really give it the layered lasagna look. It’s the most important for the Oreo and melted butter crust layer.

Try to add different add-ins like M&M’s, nuts,…

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Best Chocolate Ice Cream Cupcakes

Kids and other sweets junkies will love these these rich chocolate ice cream cupcakes: chocolate cake topped with cookies and cream ice cream, whipped cream. Make a big batch for a birthday party around the pool!


Chocolate Cupcakes:

¾ cup cocoa powder

2 cups of sugar

1 ½ teaspoon baking powder

1 teaspoon salt

1 ¾ cups of all purpose flour

1 ½ teaspoon baking soda

½ cup vegetable oil

2 eggs

1 cup whole milk

2 cartons Vanilla ice cream

2 teaspoons vanilla extract

Chocolate Buttercream Icing:

3-1/2 cups powdered sugar

1/4 teaspoons salt

1/2 cup of unsweetened cocoa powder

1 cup of softened butter

3 tablespoons cream

2 teaspoons vanilla extract


Chocolate Cupcakes:

Preheat oven to 350 degrees

In a mixing bowl, mix sugar, flour, cocoa powder, baking powder, baking soda and salt.

In another small bowl, add eggs, milk, vegetable oil and vanilla to a mix.

With mixer on low speed, slowly add the wet ingre∂ιєnts to the dry ingre∂ιєnts and mix until combined.

Divide batter between cupcake trays lined with cupcake paper. Pour the powder 1/3 C.

Chocolate Buttercream Icing:

Put butter, powdered sugar and cocoa powder in a stand mixer and mix for 3-4 minutes. Start at low speed for the first minute and go up to medium speed for the rest of the time.

Add cream, salt and vanilla and mix well.


Remove cupcake tops with a knife.

Scoop out the center of the cupcake, taking care not to overdo it. Fill cavity with 2 tablespoons ice cream and place cupcake top back on top and place in freezer.

After cooling (about 60 minutes), apply the icing to the top of the cupcakes using a knife or pastry bag and refreeze.

Keep cupcakes frozen until ready to serve.

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Homemade Brown Sugar Cranberry Cake Recipe

This Brown Sugar Cranberry Cake is the perfect ending to any holiday dinner! It features a moist brown sugar spice cake, brown sugar meringue buttercream, and a tangy filling made from fresh cranberries. Who needs pie when you can have a cake like this?



3 cups/385 grams cake flour

1 ¾ cups/420 milliliters buttermilk

2 teaspoons vanilla extract

1 ¾ cups/385 grams light brown sugar

¾ cup/170 grams unsalted butter, softened

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

4 large egg wh̾i̾t ̾es

¼ cup/60 milliliters neutral oil like canola


1 cup/200 grams granulated sugar

1 teaspoon vanilla extract

4 large egg wh̾i̾t ̾es

Pinch of kosher salt

Sugared cranberries, for garnish

2 cups/450 grams unsalted butter, softened and cut into tablespoons


½ cup/120 milliliters orange juice

1 teaspoon vanilla extract

1 cup/200 grams granulated sugar

½ teaspoon orange zest

1 teaspoon finely grated fresh ginger

12 ounces/340 grams fresh cranberries (3 1/2 cups)


Preheat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.

Sift the flour, baking powder and baking soda into a large bowl. Mix buttermilk and vanilla extract in a small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, mix sugar, butter, oil and salt. Beat medium-high until very light and fluffy, about 5 minutes. Add the egg wh̾i̾t ̾es one after another, mixing for about 20 seconds between each egg.

Set mixer to low and alternate adding the dry and wet ingreďïệnts in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingreďïệnts: Make sure to scrαpє the bottom and sides of the bowl to ensure the batter is evenly mixed.

Divide the batter into the prepared pans (about 2 2/3 cups per pan), smooth the upper parts and touch the pan against the table to release large air bubbles. Bake the cake until golden and swollen, and a tester inserted into the center of the clean cake for 25 to 30 minutes.

Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.

Make the buttercream: In the bowl of a stand mixer, combine the egg wh̾i̾t ̾es and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.

Meanwhile, make the cranberry jam: Combine cranberry, sugar, 1/2 cup of water, orange juice and peel, ginger and vanilla in a large saucepan over medium to high heat. Boil the mixture, stirring occasionally and cook until the cranberries hatch and the juice is thick, about 5 minutes. Cool the mixture to room temperature, then use a pickled blender or a food blender to grind the mixture until it is smooth. Set aside.

Return the bowl to the stand mixer and using the whisk accessory, beat the egg wh̾i̾t ̾es mixture until a stiff, glossy top is formed and both mixture and bowl cool to the touch, about 10 minutes.

Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt.Slowly add 1/2 cup of cooled cranberry jam and mix until well combined. If the buttercream is too soft or runny, refrigerate for about 10 minutes, then beat until smooth.


If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.

Spread about 3/4 cup of buttercream on top of the cake. Spread about 1/4 cup of cranberry jam over the buttercream. Take care not to spread the jam over the edges so that the jam does not spill over the sides. Place second layer of cake on top, repeat with buttercream and jam. Place the final layer on top, cut one side down, and spread the top and sides of the cake with a thin and even layer of butter.

Refrigerate until buttercream is solid, about 30 minutes. Then, evenly spread the remaining buttercream on the cake.

This cake is best served at room temperature, and can be kept, well-wrapped, at room temperature for 2-3 days or in the refrigerator for 5-6 days.

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Easy Lime Cheesecake

The Easy Lime Cheesecake recipe EVER! Cheessecake and sweet and incredibly easy, this Lime Cheesecake is sure to be a family favorite! A delicious graham cracker crust filled to the brim with an incredibly creamy filling that is just so quick to make! You won’t be able to stop at just one slice!


For the filling:

1/3 cup (71ml) whipping cream

1 cup (225g) cream cheese

1 can (398g) sweetened condensed milk

1 1/2 teaspoons vanilla extract

1/2 cup (115ml) lime juice

zest of 3 limes

Whipped cream for decorating

For the graham cracker crust:

3/4 cup (170g) butter (melted)

2 cups (170g) graham cracker crumbs


Prepare the graham cracker crust by mixing the melted butter with the graham crumbs until you’ve reached the texture of wet sand.

Transfer the crust mixture onto you and press down with your fingertips.

Use a small bowl or cup to push the debris up into a tin can. This will form a uniform crust. After the graham mixture has been pressed into the tin can, place it in the refrigerator to set for about 30 minutes

While the crust is setting, make the lemon filling: First squeeze 1/2 cup of fresh lemon using the Juicer.

In a large bowl whip the cream cheese, condensed milk, whipping cream, lime juice, lime zest, and vanilla. Whip for roughly 4-5 minutes until it firms up.

Remove the crust from the refrigerator and pour in the filling mixture. Return to refrigerator and leave for a minimum of 5 hours but preferably overnight. It takes a long time in the refrigerator.

Once set, fit a GoodCook piping bag with a nozzle then fill with whipped cream

Decorate your pie with whipped cream and slices of lime and enjoy!

This pie can be kept covered and stored in the fridge for up to 4 days.

Note: If you want to be able to remove your pie from the dish to serve then line your pie tin with 2 layers of cling wrap. This will ensure you can easily remove the pie crust from the tin.

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Chocolate Nutella Lava Cookie Recipe

These Nutella lava cookie cups are convenient, they are simple (all ya have to do is make cookie dough, press into the bottom of a muffin tin, top with nutella and more cookie dough, and bake), and they are oozy, melty goodness. What a piece of cake!

Servings: 8 cookies

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 52 minutes

Ingred̾i̾e ̾nts

1 cup unsalted cold butter cut into small cubes

1 teaspoon cornstarch

¾ teaspoon baking soda

2 large eggs

½ cup dark unsweetened cocoa powder use a premium brand for richer flavor; do not use dutch processed

1 cup cake flour

1½ cup all-purpose flour

½ teaspoon salt

3/4 cup Nutella

1 1/3 cups semisweet chocolate chips

1 cup packed light brown sugar

½ cup graulated wḧïẗe sugar


In a mixing bowl of stand mixer beat cream with butter and sugar on high speed until fluffy and the cotton are light (3-4 mins). Add eggs one by one, mix well after each addition. Use a spoon to scrαpє the sides of the bowl between each addition of eggs to make sure all the batter is well mixed.

Add cocoa, baking powder, all-purpose flour, cornstarch, baking soda and salt and set the mixer on low speed to stir until the dough blends. You want the dough to be smooth and even, but don’t mix it too much, you should only take a few rounds and under 30 seconds. Stir in 1 cup of shredded chocolate or chocolate chips (save 1/3 cup).

Put the dough in the refrigerator for about 30-60 minutes to cool. The dough should be just cool (not too hard) so that it is less sticky and doesn’t melt too much in the oven.

Preheat oven to 410°F.

Line two baking sheets with silicone grill mats. Use your hand to lightly scoop 4.5 oz of flour (or you can try to divide the dough evenly into 8 parts, better weigh the weight so that the cakes are evenly cooked) and spread the dough on a plate. The dough will stick but can still be used.

Using the 1.5 tbsp cookie scoop, add 1.5 tablespoons of Nutella to the center of your plate. Then, carefully wrap your plate around the Nutella, forming a ball. Make sure that Nutella is completely covered and there are no cracks in your dough. Repeat with the rest. You will place four cookie balls on each baking sheet, about 2 inches apart. Gently press about 5-6 chocolate chips onto the surface of each ball.

Place one baking sheet into the center of the oven and place the other ones in the refrigerator. Bake for about 11 minutes or until the surface is dry and the cookies looks almost set but may still be a bit dark in the middle.

Remove from oven and take another baking tray of cookies from refrigerator and bake for about 11 minutes. After you remove the cookies from the oven, you need to let them cool directly on the sheet and all set. Do not remove cookies before they are placed or they will break.

Leave the cookies to cool for at least 20 minutes till they’re all ready to serve!

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Absolutely Delicious Buckeye Brownie Cookies

I have an AMAZING cookie to share with you to start out this year’s festivities. Let me introduce Buckeye Brownie Cookies! Crispy, chewy, rich Buckeye Brownie Cookies are the perfect chocolate peanut butter combo!

If you like buckeyes (or peanut butter balls) you absolutely will love these cookies.

These cookies are like chocolate and peanut butter heaven. The cookie base is made out of brownie mix, and there is a little peanut butter ball stuck on top of each one. Top that with melted chocolate and you’ve got these delicious, over-the-top buckeye brownie cookies.

They are absolutely delicious, and they look pretty impressive on a cookie tray! If you like the combination of chocolate and peanut butter, then these are for you!

Prep Time: 30 mins

Cook Time: 12 mins

Total Time: 42 mins


1 box fudge brownie mix (19.5 ounce or family size)

1 cup powdered sugar

1/4 cup butter melted

1 cup creamy peanut butter

4 ounces semi-sweet chocolate chips

4 ounces cream cheese softened

1 large egg


Preheat oven to 350 degrees. In a medium bowl, beat the brownie mixture, butter, cream cheese and egg. The dough will be slightly sticky. Scoop the dough onto a cookie sheet without being greased, making about 24 cookies. Smooth the edges of each one to form a round cookie.

In a separate bowl, mix the powdered sugar and peanut butter until completely combined. Squeeze the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

Bake the cookies for 12 minutes, taking care to make sure they aren’t overcooked or undercooked.

As soon as the cookies come out of the oven, gently press a peanut butter ball into the center of each cookie. The peanut butter mixture would be a bit soft, but that’s okay. Allow the cake to cool for 5 minutes, then transfer to the wire rack to cool completely.

Melt 4 ounces of chocolate in a microwave bowl for 30 seconds. Stir the chocolate and melt for another 15 seconds or until the chocolate is completely melted. Pour about 1/2 teaspoon of molten chocolate over each cookie to cover the peanut butter. Leave the chocolate set. Store in sealed box.

NOTE: If you really wanted to get creative with what is already the best buckeye brownie recipe, you could use different types of chocolate (wнιтe, milk, dark) but you definitely can just follow the recipe and get a tasty treat.

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Punschkrapfen (Rum and Apricot Cake) New Recipe

Punschkrapfen – one of Cla̾s̾sic desserts with their delicious flavors and memorable sweet pinks. It’s actually a wonderful combination of rum and apricot. This delicious cake includes sponge cake, chocolate, nougat and apricot jam. In particular, Punschkrapfen outside is covered with a glaze from cherry rum with striking pink color. Therefore, when you bite a piece of cake, Punschkrapfenyou will feel the sweetness from the chocolate mixed with a little sour from apricot jam plus the faint taste of the intoxicating rum. Here is a recipe from this delicious cake that we can practice at home.


For Cake

6 eggs

150 grams of sugar

150 grams of flour

A pinch of salt

For Punch Filling

150-200 g jam (plums or apricots)

40-50 g chocolate or cocoa powder

2-3 stamperl rum

possibly juice and peel of an organic orange

possibly biscotti

For Punch Glaze

½ kg of sugar

¼ L water

Juice of ½ organic lemon

Currant jelly for coloring



Step 1: To make Cake Punschkrapfen, make a sponge cake with eggs, butter, and flour. To begin, separate the 6 yolks from the egg wнιтes in two bowls.

Step 2: Whisk the yolks with the sugar until they are thick and foamy. Sift the flour and stir it in slowly.

Step 3: In a separate cup, beat the egg wнιтes with a pinch of salt, then combine with the mixture from step 2 to make a perfect sponge cake mixture.

Step 4: Combine the ingredíєnts in a baking tray lined with parchment paper and bake for 8-10 minutes at 190°C. Allow the cake to cool before removing it from the oven.

Step 5: After the semolina flan is baked, we break it into 13 x 18 cm rectangles to make alternating layers of cake easier, and the rest of the cake will be used as press Punch filling.


Step 1: the remainder of the cake is used to make the human Punch filling. To make a sweet and fluffy mixture of a certain consistency, we crumble the remaining sponge cake, add apricot jam and chocolate, as well as two cups of rum, and knead it uniformly by hand.

Step 2: To balance the size of the sponge cake, we split the mixture into square parts.

Step 3: Spread the Punch icing filling on the sponge cake foundation, then cover with a second sponge cake and gently press.
Then let the mixture sit overnight before glazing into pink Punschkrapfen the next morning.


Step 1: Bring the sugar and water mixture to a boil over high heat until it has “evaporated.”

Step 2: This entails boiling sugar, dipping a wire ring or fork in it, and blowing it into it. The fondant’s suitability has been determined whether the flight route is in the shape of air bubbles. If, on the other hand, the threads emerge after being removed, the sugar may need to cook longer.

Step 3: Apply the lemon juice to the sugar mixture and set aside to cool.

Step 4: Whisk together the sugar and lemon juice until the yeast turns wнιтe and follows the specifications.


Step 1: Glaze with Mixed Punch We fermented red wнιтe fondant into invisible pink enamel by heating it in a warm bath and coloring it with a little jelly or gr̾a̾p̾e ̾ juice.

Step 2: On top of the cake and filling from stage 2, we spread a layer of jelly.

After the cake has been completed in the previous step, we coat it with a Punch glaze such that the enamel coating on the whole cake is light pink, and it can be adorned with cherry candíєs to add to its appeal. a cake

So, with this basic recipe, we can make a tasty Punschkrapfen cake. And a dreamy pink hue for afternoon tea while preparing to practice without having to go into the kitchen.

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Amazing Angel Food Cake Recipe

The name of the cake reflects the cake’s allure – angel. You can make a soft wh̾i̾t ̾e cake with just six ingreďïệnts that will entice culinary connoisseurs at first glance.

Angel Food Cake is unique in that it does not contain traditional ingreďïệnts like butter or egg yolks, and therefore has very little fat, making it ideal also for those with high cholesterol.

So, what are you waiting for? Get in the kitchen and make your own delicious and fragrant cakes with the recipe below.


1 and 3/4 cups (350g) granulated sugar

1 cup + 2 Tablespoons (133g) cake flour

1/4 teaspoon salt

12 large egg wh̾i̾t ̾es,at room temperature

1 and 1/2 teaspoons cream of tartar

1 and 1/2 teaspoons pure vanilla extract


Step 1: Preheat the oven to 375 degrees Fahrenheit.

Step 2: Puree the sugar in a blender or food processor, then set aside a cup for the next step; there will be some sugar left in the blender at this point, which we will give to the flour to produce. For the mixture to blend together, the cake and salt are finely ground 5-10 times.

Step 3: In a big mixing bowl, whisk together 12 egg wh̾i̾t ̾es and cream of tartar for around 1 minute on medium low, or until the egg wh̾i̾t ̾es and cream of tartar are soft and foamy. Then increase the heat to medium-high and gradually apply the cup of sugar you set aside in step 2. Continue to beat for another 5-6 minutes, or until soft peaks form, then add the vanilla extract and beat until the mixture is fully blended.

Step 4: Using the mixture from step 3, sift the dough slowly through the fine sieve, carefully beating each time to ensure that the mixture blends well and the cake does not get smooth or cake-like. excessively dense (not putting all the dough in the mixture at once will make it difficult to blend the cake ingreďïệnts). In several replenishment intervals, sieve and fold very slowly. When the dough is ready, pour it into an unglazed tube pan with a diameter of 9-10 inches, making sure to rub the pan on the stove to smooth the top.

Step 5: Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The cake can swell during baking, so be sure to change the pan halfway through baking to ensure even cooking. Take the cooked bread from the oven and cool fully before turning it upside down on a zinc rack for about 3 hours. If the cake has cooled, loop a thin knife along the sides and softly tap the tray against the counter until it swells.


To decorate and enhance the taste of the cake, cover it with sugar, canďïệs, or cut it with a thin jagged knife, depending on your choice. A cake can be conveniently crushed with ordinary knives.

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