Patriotic Desserts

Amazing red, white and blue rice Krispie treats, all the berries and cream treats, traditional pies and refreshing strawberry sorbet are all great options for a great 4th of July dessert spread!

Berries and Cream Rice Krispie Treats

Berries and Cream Rice Krispie Treats

Three layers of the most delicious, crispy, buttery and fruity Berries and Cream Rice Krispie Treats. Strawberry, vanilla bean and blueberry makes up the decadent combination of these layered bars that look as good as they taste.

Check out this recipe

Strawberry Yogurt Muffins

Strawberry Yogurt Muffins

Waking up to a Strawberry Yogurt Muffin is the perfect way to get your day started. Made with fresh strawberries and greek yogurt, you are going to love the simplicity of this fresh fruit muffin and the perfect tender texture.

Check out this recipe

Berries and Cream Layer Cake

Berries and Cream Layer Cake

Berries and Cream Layer Cake is the perfect cake for your light and fresh summer celebration! Three layers of sponge cake layered between fresh whipped cream and piled high with assorted colorful and juicy berries.  

Check out this recipe

Strawberry Sorbet

Easy Homemade Strawberry Sorbet

Easy Homemade Strawberry Sorbet is so light and refreshing and only made with 5 ingredients.  Seasonal fresh strawberries add the most delicious flavor, sweetened with simple syrup, lemon juice and a pinch of salt for an easy, delicious and dairy free frozen dessert!  

Check out this recipe

No Bake Cheesecake Pie

The Best No Bake Cheesecake Pie

No baking required and the outcome is a beautiful and delicious gourmet dessert! Made with a short list of ingredients and no bake time, The Best No Bake Cheesecake Pie is a refreshing summer dessert starting with a crunchy and four ingredient graham cracker crust and filled with a super smooth and silky whipped cheesecake filling.

Check out this recipe

Strawberry Banana Smoothie Popsicles

Strawberry Banana Smoothie Popsicle

Homemade Strawberry Banana Smoothie Popsicles are loaded with fresh fruit, honey for sweetness and greek yogurt.  These popsicles make the perfect snack or can even be enjoyed for breakfast.  

Check out this recipe

Festive 4th of July Cocktail Recipes

Sip on these refreshing and festive cocktails while you swim, eat and enjoy the firework show!

Watermelon Vodka Punch

Watermelon Vodka Punch

The most refreshing summer cocktail, Watermelon Vodka Punch is a made with only 4 ingredients, all fresh fruit juices, homemade simple syrup and watermelon vodka for an extra punch of flavor. So perfect for the season of outdoor entertaining and the hot summer heat!

Check out this recipe

The Best Frośe

The Best Frosé (Frozen Rosé)

A full flavored Rosé made into the most refreshing slushy will keep you cool this summer. Frosé, also known as a Frozen Rosé is the perfect combination of your favorite Rosé wine, grapefruit juice, pomegranate juice and strawberry simple syrup.  This is what summer dreams are made of!

Check out this recipe

Strawberry Tequila Spritz

Strawberry Tequila Spritz

Strawberry Tequila Spritz is so refreshing and light for an easy cocktail to sip on. Made with muddled strawberries, lemon juice, tequila and sparkling Rośe, you can enjoy this for a special Valentine or Galentine drink!

Check out this recipe

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

There is something undeniably charming and delicious about cake pops. These bite size confections bring a sense of whimsy and charm to any occasion and homemade cake pops take that joy to a whole new level. Whether you are planning a birthday party, a holiday gathering or simply a fun baking project for you and your kids, making cake pops in your own kitchen will taste better and will be way less expensive then buying them at your local store or coffee shop!

In this guide I will walk you through the process of creating perfect homemade vanilla cake pops, using our favorite vanilla cake recipe, the best butter cream frosting and dipping them in a creamy smooth chocolate.

Ingredient List

Vanilla Cake-Make if from scratch or buy a box mix! Making a homemade vanilla cake is not as challenging as you think, but if you are not up for it, grab a box cake mix and get started!

Vanilla Buttercream-Homemade or store bought! Vanilla buttercream is going to make these cake pops taste extra delicious.

Glaze-I love using a dark or white chocolate melting wafer or candy melts! For a white or dark chocolate glaze I love using Ghirardelli chocolate melting wafers but if you are wanting to create a colored cake pop like these perfectly pink pops Wilton Candy Melts are the best option. They come in several colors and melt super easy!

Sprinkles-Choose you sprinkles! Rainbow, chocolate, clear sugar crystals or any color you would like will make these cake pops extra charming!

Sticks-These white lollipop sticks are always great to keep on hand!

Step-By-Step Instructions To Make Cake Pops

1. Prepare the Vanilla Cake according to the recipe or if you choose to use a prepare mix, follow the instructions.
2. Prepare the Vanilla Butter Cream according to the recipe or if you choose you can use premade vanilla buttercream.
3. Crumble the vanilla cake into a large bowl with a paddle attachment and add the vanilla butter cream until the cake and buttercream come together.
4. Scoop and roll the cake ball batter into balls and add a stick to each ball
5. Refrigerate the cake balls for 1-2 hours or until the cake ball is cold and firm.
6. Dip the cake pops into the melted chocolate and top with sprinkles!
7. Allow the cake pops to set and dry before serving.
8. Enjoy!

Tips To Make The Best Cake Pops

Homemade or Store Bought
Vanilla Cake is very easy to make and the benefits of a made from scratch cake is so worth the time and effort, but if you prefer to make these adorable cake pops with a store bought box cake mix, you will still be so proud of your creations. You can use a box cake mix and premade vanilla buttercream for a faster baking project!

Make Ahead
These bite size beauties are perfect to make in advance. You can make the cake balls and refrigerate for 2-3 days or freeze them for up to a month and pull them out of the freezer when you are ready to dip and enjoy! If you freeze the cake balls make sure to allow them to defrost in the refrigerator overnight before dipping. You want them chilled but not frozen.

Dipping Technique

1. Make sure the cake balls are cold and firm before dipping in the chocolate or candy coating.
2. Dip the lollipop stick in the melted chocolate or candy coating and place in the cake ball. Allow the chocolate to harden before dipping the ball into the chocolate. This will ensure the cake balls stays on the stick.
3. If the chocolate or candy coating is too thick and not dipping smooth, add one tablespoon of melted coconut oil to the warm and melted chocolate and mix until combined. This should thin out the chocolate and make it easier to dip.

Cake Pop FAQS

More Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Easy Homemade Vanilla Cake Pops

Learn how to make these charming and delicious Easy Homemade Vanilla Cake Pop Recipe from scratch! These bite-sized confections combine the rich flavor of vanilla cake with a smooth and creamy vanilla butter cream and coated in chocolate. Perfect for parties or a fun baking project for you and your kids, these cake pops are better then any store bought cake pop out there!

Course Cakes, Chocolate, Dessert, Snack

Cuisine American, Dessert

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 36 cake pops

Calories 118kcal

Author Kristen Massad

Ingredients

Vanilla Cake Recipe

• 1 Vanilla Cake Recipe

Vanilla Buttercream Recipe

• ½ Cup Unsalted Butter Room Temperature
• 1 Cup Powdered Sugar
• 1 Teaspoon Vanilla Extract

Cake Pop Glaze

• 24 Ounces Chocolate Wafers or Candy Wafers

Additional Supplies

• Sprinkles
• 40 Lollipop Sticks

Instructions

Prepare the Vanilla Cake

• Prepare the vanilla cake according to the recipe instructions and bake
• Once the cake is baked, set aside and allow it to cool

Prepare the Vanilla Buttercream

• In a mixing bowl with paddle attachment, cream together the room temperature butter, powdered sugar and vanilla extract until smooth and creamy

Prepare the Cake Pops

• In a mixing bowl with paddle attachment crumble the vanilla cake until it is small pea size pieces
• Add the vanilla butter cream into the crumble cake and mix until fully combine and comes together
• Using a small ice cream scoop (1 tablespoon) scoop the cake ball batter, roll into a ball and place on a parchment lined baking sheet
• Refrigerate the cake balls for 1-2 hours or until they feel cold and firm
• Melt the chocolate or candy wafers in the microwave in 30 second increments, stirring in between until it is fully melted and smooth.

Glaze the Cake Balls

• Remove the cake ball from the refrigerator and dip the end of the lollipop stick into the melted chocolate and place into the center of the cake ball about ½ way down. (the dipped lollipop stick will allow the cake ball to stay on the stick better when dipping in the glaze)
• Dip the cake pop into the glaze until it is fully coated
• Gently tap the excess chocolate off the cake ball and then place the cake pop on the parchment lined baking sheet
• Add the sprinkles to the cake pops while the chocolate is still wet and continue dipping and sprinkling until all cake pops are coated
• The chocolate or candy coating will set within 30 minutes at room temperature or place in the refrigerator to set faster
• Enjoy cake pops within one week of making them!

Nutrition

Serving: 1Cake Pop | Calories: 118kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 7mg | Sodium: 108mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 79IU | Calcium: 32mg | Iron: 0.3mg

There is always a reason to celebrate and why not make it extra special with a homemade cake. The Best Classic Vanilla Cake is a recipe that needs to be in your recipe file because it is quick and simple to make, the most moist and tender texture and a flavor that kids and adults will love.

This vanilla cake is so versatile and can be enjoyed with our favorite Vanilla Buttercream Frosting, but if you are a chocolate lover try layering it with a Chocolate Fudge Frosting or Chocolate Buttercream Frosting.

Ingredients

Cake Flour: Cake flour is a low protein flour that has a very fine consistency and makes a cake very light and fluffy. It is very important to use cake flour in this recipe to ensure that you get the perfect texture for the vanilla cake.

Whole Milk: Using whole milk is very important when baking because there is fat in whole milk that will create a tender and moist cake. This will be lost if you replace the milk with another alternative.

Baking Powder: The leavening agent while baking a cake, baking powder will create a light and fluffy cake texture.

Unsalted Butter: When butter and vegetable oil are combined with granulated sugar it is important that the ingredients are at room temperature so that there are not butter chunks in the batter and it is smooth and creamy.

Step-by-Step Instructions

Prepare the Cake Batter

Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (4) 6 inch round parchment paper and line the bottom of the each cake pan. In a medium bowl combine the flour, baking powder and salt; set aside. (Step 1)

In a mixing bowl with paddle attachment, cream together the room temperature butter, vegetable oil and granulated sugar until it is light and fluffy and turns white in color. (Step 2)

Add the eggs one at a time and vanilla extract and beat until fully combined and smooth. (Step 3)

Alternate adding in the flour mixture and the milk until all ingredients are added in and batter is smooth. Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated (Step 4)

Evenly divide the batter into each 6 inch cake pan (Step 5)

Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch. While the cakes are cooling, prepare the Vanilla Buttercream Frosting (Step 6)

Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting. ( Step 9)

Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake (Step 10)

Choose a color for your frosting or keep it white and then ice the sides and top of the cake

Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles

Expert Tips and FAQ's

Use Room Temperature Ingredients- Set out your ingredients approximately 30 minutes before you are going to start baking. Getting all your ingredients to the same temperature will ensure that the batter will mix evenly and there will not be small chunks in your batter.

Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long.

Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake.

Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake.

More Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

The Best Classic Vanilla Cake

Four layers of the most moist and tender cake and vanilla butter cream frosting, The Best Classic Vanilla Cake is better than any bakery and is so festive for every celebration.

Course Dessert

Cuisine Dessert

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 527kcal

Author Kristen Massad

Ingredients

Vanilla Cake Batter

• ½ Cup Unsalted Butter Softened
• ½ Cup Vegetable Oil
• 1 ½ Cups Granulated Sugar
• 4 Eggs
• 1 Tbsp Vanilla Extract
• 3 Cups Cake Flour
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1 ¼ Cups Whole Milk

Vanilla Buttercream Frosting

• 2 Cups Unsalted Butter Room temperature
• 1 Cup Vegetable Shortening
• 8 Cups Powdered Sugar Sifted
• 1 Teaspoon Vanilla Extract

Instructions

Bake the Cake

• Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (3) 6 inch round parchment paper and line the bottom of the each cake pan.
• In a medium bowl, combine the flour, baking powder and salt; set aside
• In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color
• Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
• Alternated adding in the flour mixture and the milk until all ingredients are added in and batter is smooth
• Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
• Evenly divide the batter into each cake pan
• Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch
• Allow the cake to cool completely before layering and icing
• While the cake is baking, prepare the Vanilla Butter Cream Frosting

Make The Vanilla Buttercream Frosting

• In a large mixing bowl with paddle attachment combine the butter, shortening and vanilla extract; cream together until smooth
• Slowly add the powdered sugar and mix on low speed until fully combined
• Scrape down the sides of the bowl and then speed up the mixer to medium-high until the icing is thick and smooth
• Store the frosting in an airtight container until ready to use or store in the refrigerator is saving for another day

Assemble the Classic Vanilla Cake with Vanilla Buttercream Frosting

• Take one cake layer and place it on a cake board or cake stand, trim the top of the cake with a serrated knife if it is rounded and not flat, pipe or spread vanilla frosting onto the top of the cake layer, repeat this with the remaining three layers of cake and frosting
• Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting
• Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake
• Choose a color for your frosting or keep it white and then ice the sides and top of the cake
• Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles

Notes

Vanilla Cake 

Cake The Cake Be Made In Advance? 
Yes! The cake layers can be made the day before, wrapped in plastic wrap and stored at room temperature overnight before frosting the cake

You can also bake the cake and frost the cake the night before you are serving it. If the cake is fully iced, refrigerate the cake overnight and then take it out 2-3 hours before you are going to serve it. It is best enjoyed at room temperature!

Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long

Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake.

Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake. 

Vanilla Buttercream

Room Temperature Ingredients-It is very important that the ingredients are room temperature before using. This will ensure that the frosting is smooth and creamy and does not have chunks of butter

 

Do Not Over Whip- Over mixing the vanilla buttercream will create air bubbles that are hard to get rid of and will show up when you are icing a cake. Once the frosting is fully combined and creamy, continue mixing with a spatula to avoid the bubbles.

 

Make Ahead-The vanilla buttercream frosting can be made in advance to save time on the day your need to ice and decorate your cake. If you make the frosting ahead, refrigerate it and then take it out about 30 minutes before you are going to use it to soften. 

 

 

 

Nutrition

Serving: 10Servings | Calories: 527kcal | Carbohydrates: 58g | Protein: 4g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 3g | Sodium: 129mg | Potassium: 38mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1IU | Calcium: 77mg | Iron: 1mg

Banana Bread is a beloved classic, but have you ever tried adding a tropical twist with pineapple and incorporating Greek Yogurt for extra moisture and a protein boost? This Banana Pineapple Bread recipe is sure to become a staple in your baking repertoire. Not only is it incredibly moist and flavorful, but it is also extremely easy to make and perfect for any occasion.

Although this Banana Pineapple Bread is becoming a quick favorite in our family, we will make sure to keep it on rotation with our other favorite, Classic Banana Bread and our weekly go to recipe of the Mini Banana Chocolate Chip Muffins.

Ingredient Notes

Flour-Using all purpose flour is all you need for this sweet and moist bread. If you want to make this gluten free, you can substitute the flour for a cup for cup GF flour.

Sugar-Use a combination of granulated sugar and brown sugar in this recipe.

Baking Soda and Baking Powder-Both baking powder and baking soda are necessary when baking this Banana Pineapple Bread. Do not replace one for the other, it will change the texture of the bread.

Bananas- Ripe bananas that have spots of brown on the skin are going to make this bread the perfect amount of sweet.

Pineapple- Using crushed and strained pineapple is perfect and will mix well into the batter. If you choose to use fresh pineapple, make sure to crush it up and strain it well so there is not a lot of extra juice.

Greek Yogurt- Adding a boost of protein and moisture to the bread, greek yogurt is one of my favorite additions. If you don't have greek yogurt you can use regular yogurt as well or sour cream.

Vegetable Oil- Adding a fat to this bread will create a perfect moist texture. Do not replace the oil for butter or any other fat, this will change the texture of the cake.

Step-by-Step Directions

Prepare the Banana Pineapple Bread Batter

• In a medium bowl, combine the flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon and salt and mix until combined
• In a large bowl, whisk together the mashed bananas, strained crushed pineapple, greek yogurt, eggs, vegetable oil and vanilla extract
• Slowly whisk the dry ingredients into the wet ingredients until batter is fully combined and smooth
• Pour the batter into the prepared baking pan and spread out evenly with a spatula

Bake the Banana Pineapple Bread

• Bake the banana bread in a preheated oven until the bread is done and a toothpick comes out clean
• Once the bread is baked, remove the pan from the oven and allow it to cool for 10 minutes before removing it from the pan

Prepare the Pineapple Glaze

• Whisk together the powdered sugar and pineapple juice until smooth and creamy
• Drizzle the top of the bread with the pineapple glaze
• Allow the glaze to dry and set for 10-15 minutes before cutting and serving! Enjoy!

Tips and FAQS To Make The Best Banana Pineapple Bread

Use Ripe Bananas: The riper the banana, the sweeter the bread will be. Wait until your bananas have a lot of brown spots on the peel before using.

Drain the Pineapple: Be sure to drain the crushed pineapple well before adding it to the batter. The excess moisture can make the bread too wet if you don't.

Yogurt Alternative: Use whatever yogurt you have or if you don't have yogurt you can replace with sour cream.

Add Nuts or Coconut: For a little extra texture and flavor, you can always add chopped nuts or shredded coconut to your bread batter.

Store Properly: To keep the Banana Pineapple Bread moist, store in an airtight container or zip lock bag at room temperature for up to 3 days.

More Banana Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Banana Pineapple Bread

Course Bread, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 9 People

Calories 252kcal

Author Kristen Massad

Ingredients

• 2 Cups All Purpose Flour
• ½ Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• ½ Teaspoon Ground Cinnamon
• ½ Teaspoon Salt
• 1 Cup Bananas Approx. 2 Bananas Mashed
• ½ Cup Crushed Pineapple Strain and save the juice for the icing!
• ½ Cup Greek Yogurt
• ½ Cup Vegetable Oil
• 2 Eggs
• 1 Teaspoon Vanilla Extract

Pineapple Glaze

• ½-3/4 Cup Powdered Sugar
• 1 Tablespoon Pineapple Juice From the crushed pineapple

Instructions

• Preheat oven to 350 degrees F. Grease a 9x9 inch square pan, place a piece of parchment lined on the inside and set it aside
• In a medium bowl, combine the flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon and salt and whisk to combine.
• In a large bowl, whisk together the mashed bananas, strained crushed pineapple, greek yogurt, eggs, vegetable oil and vanilla extract and fully combine.
• Slowly add the dry ingredients to the wet ingredients and stir until just incorporated. Do not over mix!
• Pour the batter into the prepared square baking pan and spread out evenly with a spatula.
• Bake the Banana Pineapple Bread in the preheated oven for 24-26 minutes or until a toothpick inserted in the center comes out clean.
• Once the bread is baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a plate or platter.

Prepare the Pineapple Glaze

• Whisk together the powdered sugar and pineapple juice until smooth and creamy.
• Drizzle the pineapple glaze on the top of the bread.
• Allow the Pineapple Glaze to dry to 10-15 minutes before cutting and serving.

Nutrition

Serving: 1Slice of bread | Calories: 252kcal | Carbohydrates: 52g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 331mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg

There is always so much to love about lemons and there is always room for another lemon dessert in your repertoire! Whether you are choosing a classic Lemon Meringue Tart or Lemon French Macarons, lemon is a great flavor on hot summer days, but can also be enjoyed year round.

Lemon Poppy Seed Bundt Cake is velvety smooth, full of lemon zest and perfectly glazed with a very light lemon glaze covering the entire cake. Something I love about bundt pans is that they come in a variety of different designs and with a light glaze, you will be able to see the design that was baked into your cake.

Ingredients

Cake Flour- A low protein flour that will create a very soft and tender texture when baking. Using all purpose flour is an alternative, but will change the texture of the bundt cake.

Baking Soda- Needs an acid to be activated and in this recipe the buttermilk and the lemon juice will bring the baking soda to life.

Poppy Seeds- A teeny tiny black seed that does not provide a lot of flavor, but adds perfect amount of texture to this cake and always pairs perfectly with lemon.

Butter- Unsalted and room temperature are the two most important things to remember about butter. There is added salt to this recipe so you want to make sure that you don't add salt in the butter.

Lemon- The main flavor of this cake comes from two sources, the juice and the zest. I love adding both because the juice will add moisture and flavor and the zest will add big pops of flavor throughout.

Buttermilk- Can be store bought or homemade. Homemade buttermilk is one cup of whole milk + one tablespoon vinegar or lemon juice. This will add an acidic flavor to this delicious lemon bundt.

Step-by-Step Instructions

In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside 

In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy

Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined 

Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth

Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean

Remove the cake from the oven and allow it to cool completely before removing it from the pan

While the bundt cake is cooling, prepare the Lemon Syrup

Remove the bundt cake from the pan and place it on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool

Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake 

Expert Tips and FAQS

Ingredients-Make sure that all ingredients are at room temperature before baking. This ensure that everything will mix evenly and smooth.

More Lemon Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Lemon Poppy Seed Bundt Cake

The very best Lemon Poppy Seed Bundt Cake is a simple lemon flavor and the most tender crumb texture and glazed with a super light lemon glaze!

Course Dessert

Cuisine Dessert

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 431kcal

Author Kristen Massad

Ingredients

Lemon Poppy Seed Cake

• 3 Cups Cake Flour
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 2 Tablespoons Poppy Seeds
• 1 Cup Unsalted Butter Room Temperature
• 2 ¼ Cup Granulated Sugar
• 3 Eggs
• 2 Tablespoons Lemon Zest
• 2 Tablespoons Lemon Juice
• 1 Cup Buttermilk

Lemon Syrup

• ¼ Cup Water
• ¼ Cup Granulated Sugar
• 2 Tablespoon Lemon Juice

Lemon Glaze

• 2 Cups Powdered Sugar
• 3-4 Tablespoons Lemon Juice

Instructions

Lemon Poppy Seed Cake

• Preheat oven to 350 degrees F, butter and flour bundt pan; set aside
• In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside
• In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy
• Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined
• Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth
• Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean
• Remove the cake from the oven and allow it to cool completely before removing it from the pan
• While the bundt cake is cooling, prepare the Lemon Syrup
• Flip the bundt cake pan over and allow the bundt cake to slide out of the pan. Place the bundt cake on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool
• Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake
• Allow the glaze to dry for approximately 10 minutes before cutting and serving

Lemon Syrup

• In a small sauce pan, combine the water, granulated sugar and lemon juice and bring to a simmer until the sugar is completely dissoved
• Remove the pan from the heat and set aside until ready to use

Lemon Glaze

• In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth and the desired consistancy
• Brush or pour the glaze over the top of the bundt cake until the cake is covered
• Serve and Enjoy!

Nutrition

Serving: 12Servings | Calories: 431kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 183mg | Potassium: 98mg | Fiber: 1g | Sugar: 39g | Vitamin A: 567IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg

We all love going to a restaurant to get a perfectly plated and flavorful meal, a nice cocktail, and of course a fancy dessert. But sometimes cozying up at home takes the cake, especially when you can make your own gourmet dessert! 

Flourless Chocolate Lava Cakes, also known as chocolate molten cakes, are seen on a variety of restaurant menus and now you can make the best one yet in your own kitchen. These lovely little desserts have a cake-like texture on the outside, gooey chocolate lava on the inside, and are made with only six ingredients. This gourmet dessert will be a chocolate lover's dream. Although you can really enjoy these molten cakes any day of the year, I think they are extra special for Valentine's Day. If you combine these with a Valentine's Dessert Board, you'll be set for the best party with friends or a low-key date night in!

Gather Your Ingredients

Chocolate- Semi-sweet chocolate chips for the rich chocolate flavor
Butter- Unsalted butter gives the cake its perfect moisture
Sugar- Granulated sugar to sweeten the cakes
Cornstarch- To give the cake its tenderness
Eggs- 4 whole eggs and 4 egg yolks

Step-by-Step Directions

• Spray your ramekins (I use these) with non stick cooking spray or brush with melted butter and sprinkle with cocoa powder
• In a microwave safe bowl, combine the chocolate chips and butter and microwave 30 seconds at a time until melted and smooth; set aside
• In a mixing bowl with a paddle attachment, combine the granulated sugar, corn starch, and melted chocolate mixture and mix on low until combined
• Slowly add in the eggs and egg yolks and mix on medium until incorporated
• Pour the batter into a bowl and refrigerate for 30 minutes to let the batter thicken
• While the batter is chilling, preheat the oven to 350 degrees F and place ramekins on a baking sheet
• When the batter has chilled, scoop it into the ramekins and fill them ¾ full
• Bake 20-22 minutes, until the sides of the cakes look baked but the center still looks soft
• Allow the cakes to cool for 2-3 minutes
• Serve in the ramekins or place a plate on the top of each ramekin and turn over so the cake releases from the ramekin
• Garnish with fresh fruit or ice cream and serve immediately

Tips & FAQS for The Best Flourless Chocolate Lava Cakes 

• If you don't have ramekins you can use a muffin pan that is coated in melted butter and cocoa powder
• Bake them right before you are ready to serve them for the best molten experience
• If you bake in advance and warm them to serve, they will still taste great but won't be as liquid in the center
• These Flourless Chocolate Lava Cakes are naturally Gluten Free!
• There are so many garnish options: fresh raspberries, strawberries, mint, ice cream, whipped cream, caramel sauce to name a few!

More Chocolate Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

The Best Flourless Chocolate Lava Cake

Make Valentine's Day extra special with a date night in and this decadent Flourless Chocolate Lava Cake. Easy and quick to make, naturally gluten-free and made with only six ingredients, this molten lava cake has the elements of a classic chocolate cake and a soufflé mixed together.  

   

Course Cakes, Dessert

Cuisine Dessert

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 677kcal

Author Kristen Massad

Ingredients

• 1 ¼ Cup Semi Sweet Chocolate
• ¾ Cup Unsalted Butter
• 1 ¼ Cup Granulated Sugar
• ¼ Cup Cornstarch
• 4 Eggs
• 4 Egg Yolks

Instructions

Prepare the Ramekins

• Spray the individual Ramekins with non stick cooking spray or brush them with melted butter and sprinkles with cocoa powder to ensure cakes will come out of the ramekins 

Prepare the Flourless Chocolate Lava Cake Batter

• Combine the chocolate and butter in a microwave safe bowl; microwave on high for 30 second increments until the chocolate and butter are melted and smooth; set aside 
• In a mixing bowl with paddle attachment, combine the granulated sugar and corn starch and pour the melted chocolate into the mixing bowl and continue mixing on low speed until fully combined
• Slowly add the eggs and egg yolks to the chocolate mixture and mix on medium speed until all eggs are incorporated
• Pour the batter into a bowl or container and refrigerate for 30 minutes (the batter will thicken)
• While the batter is chilling, preheat the oven to 350 degrees F and place the prepared ramekins on a baking sheet

Bake the Flourless Chocolate Lava Cakes

• Scoop the batter into ramekins and fill ¾ full
• Bake for 20-22 minutes until the sides of the cake looks baked but the center still looks soft  
• Remove the ramekins from the oven and allow them to cool for 2-3 minutes
• Serve the cakes in the ramekins or gently place an inverted plate on the top of each ramekin and turn over (these will be hot so be careful)
• Once the cake releases from the ramekins, garnish with fresh raspberries and mint and serve immediately!

Make Ahead

• If you would like to prepare these ahead of time, make the batter 2-3 days before your event and place in an air tight container in the refrigerator
• When you are ready to use, allow the batter to come to room temperature, scoop the batter into ramekins on the day of your event and then bake 18-20 minutes before you are ready to serve!  
• If you bake the batter when it is cold, it will require a longer baking time (approximately 25 minutes)

Nutrition

Serving: 1serving | Calories: 677kcal | Carbohydrates: 66g | Protein: 8g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 55mg | Potassium: 268mg | Fiber: 3g | Sugar: 55g | Vitamin A: 1059IU | Calcium: 62mg | Iron: 3mg

Happy summer baking friends! We are in full swing summer over here with kids running around all day, in and out of the pool and outdoor entertaining before it gets way to hot outside! When I am baking for my family or friends I am trying to keep things effortless this summer and this Funfetti Snack Cake is perfect. It is a super moist and tender cake that is loaded with rainbow sprinkles and iced with the most delicious and creamy Vanilla Cream Cheese Frosting. Made in one bowl and baked into a one layer cake for ease of frosting and serving. You are going to love this!

What is a Snack Cake?
I love this term, Snack Cake, because it takes the fancy out of the cake. This cake is easy for anyone and everyone to make even if you are timid to frost a cake. This is a one layer cake with the frosting only on top! So easy to bake, super easy to serve and perfect for summer entertaining!

Whether you are entertaining a crowd or a small group of friends, this funfetti snack cake will be a great addition to your table. Make your party extra colorful with this Rainbow Party Tablescape.

Ingredient Notes

Cake Flour-For a soft and tender cake texture, cake flour is the best flour to use. I would not substitute cake flour for any other flour or you will change the texture of the cake.
Leavening Agent-This cake only needs baking powder to allow the cake to rise and have a fluffy texture.
Butter-Unsalted butter melted and cooled will be mixed in to the batter and the course of fat for this cake.
Sugar-Granulated sugar will sweeten the cake the perfect amount.
Buttermilk-Give this cake the most delicious flavor and creates a super moist texture. I would not recommend substituting buttermilk for any other milk. If you don't have buttermilk you can use whole milk and lemon juice to make your own buttermilk.
Sour Cream- Sour cream and buttermilk add a great flavor to this snack cake. You can replace the sour cream for full fat greek yogurt if you don't have sour cream on hand.
Sprinkles- Rainbow jimmies are the best to mix into the cake batter. I would not use the nonpareils in the batter because the color tends to bleed.

Cream Cheese-Full fat cream cheese is going to give the frosting a thick texture and rich flavor.
Butter-Unsalted butter at room temperature!

How To Make The Best Funfetti Snack Cake

Prepare The Cake Batter

In a large bowl combine the melted butter, granulated sugar, eggs, vanilla extract, buttermilk and sour cream; whisk until smooth and ingredients are fully combined 

Add in the flour, baking powder and salt; whisk until smooth and creamy

Fold the rainbow sprinkles into the cake batter and mix until fully combined

Line and Bake The Cake

Prepare a 9 inch square cake pan with melted butter or pan spray and line with parchment paper

Spread the cake batter into the cake pan and bake at 350 degrees f for 18-20 minutes or until the cake bounces back at the touch or a cake tester comes out clean.

Prepare The Frosting

While the cake is baking, prepare the Vanilla Cream Cheese Frosting or Vanilla Buttercream Frosting and set aside until the cake is cooled

Allow the cake to cool completely before spreading the frosting on top of the cake

Homemade Funfetti Sprinkle Mix

You can use a store bought sprinkle mix or make your own! I love the different colors, textures and sizes of a variety of sprinkles mixed together. Rainbow jimmies, nonpareils and confetti sprinkles are a great combination that will make this cake extra festive and fun!

Decorate and Serve

Decorate the top of the cake with your homemade sprinkle mixture and allow the frosting to set for 10 minutes before cutting and serving!

For a clean cake cut, refrigerate the cake for 5 minutes to allow the icing to set. Dip your knife in hot water, wipe the water off and cut the cake into nine squares. Repeat this step for each slice to make sure that each piece is nice and neat!

Tips and FAQS To Make The Best Funfetti Snack Cake

Room Temperature Ingredients
It is very important when baking a cake to have all your ingredients at room temperature. This will ensure that all ingredients gets mixed together evenly!

More Funfetti Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Easy Funfetti Snack Cake

Funfetti Snack Cake is summers easiest and most festive cake! Made in one bowl, no layering required and the most moist, delicious and tender white cake loaded with rainbow sprinkles and topped with the creamiest vanilla cream cheese frosting! There is a whole lot of fun in funfetti!!

Course Cakes, Dessert

Cuisine Dessert

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cool Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 Slices

Calories 493kcal

Author Kristen Massad

Ingredients

Funfetti Snack Cake

• 2 Cups Cake Flour
• 2 Teaspoon Baking Powder
• ½ Teaspoon Salt
• ½ Cup Unsalted Butter Melted and Cooled
• 1 Cup Granulated Sugar
• 2 Eggs
• 2 Teaspoons Vanilla Extract
• ½ Cup Buttermilk
• ¼ Cup Sour Cream
• ½ Cup Rainbow Sprinkles

Vanilla Cream Cheese Frosting

• 4 Ounces Cream Cheese Room Temperature
• 4 Tablespoons Unsalted Butter Room Temperature
• 2 Cups Powdered Sugar
• 1 Teaspoon Vanilla Extract

Homemade Rainbow Sprinkle Mix

• ¼ Cup Rainbow Jimmies
• ¼ Cup Rainbow Nonpareils
• ¼ Cup Rainbow Confetti Sprinkles

Instructions

Funfetti Snack Cake

• Preheat oven to 350 degrees F and prepare a 9 inch square cake pan with baking spray and lined with parchment paper.
• In a large bowl combine the melted butter, granulated sugar, eggs, vanilla extract, buttermilk and sour cream; whisk until smooth and ingredients are fully combined
• Add in the flour, baking powder and salt; whisk until smooth and creamy
• Fold the rainbow sprinkles into the cake batter and mix until fully combined
• Pour the cake batter into the prepared cake pan and bake for 20 minutes or until a cake tester comes clean
• Remove the cake from the oven and all it to cool for approximately 30 minutes to 1 hour before icing

Vanilla Cream Cheese Frosting

• White the cake cools, cream together the cream cheese and butter until smooth and creamy (scrape down the sides in between mixing)
• Add the vanilla extract and powdered sugar and continue mixing until the frosting is light, fluffy and extra creamy.
• Spread the frosting on the top of the cooled funfetti cake and spread around until the top is covered
• Sprinkle the perimeter of the cake with the rainbow sprinkle mixture for decoration
• Serve immediately or store in an airtight container until you are ready to serve

Homemade Rainbow Sprinkle Mix

• Combine the assorted rainbow sprinkles in a small bowl and mix together
• Store in an airtight container until you are ready to use

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 59g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 318mg | Potassium: 91mg | Fiber: 1g | Sugar: 39g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg

A light and fluffy cake that literally melts in your mouth, Tres Leches Cake Jars are the perfect individual dessert for spring, summer and Cinco de Mayo! This is a Mexican inspired dessert that is made with a sponge cake and soaked in a three sweet milk blend made of heavy cream, sweetened condensed milk and evaporated milk.

Tres Leches Cake Jars are an alternative to the traditional sheet pan and makes a beautiful presentation for each individual to have their own cake! Same delicious sponge cake baked into eight ounce jars and the sweet milk mixture soaks perfectly into the cake.

If you are celebrating Cinco de Mayo with this favorite cake jar, pair it with The Perfect Paloma Cocktail or Skinny Blood Orange Margarita.

Ingredients

Sponge Cake
Flour-Cake flour is the best to use when baking a sponge cake. It is a finer texture and will help create a light and fluffy texture. I would not recommend substituting it for any other flour.
Baking Powder- Acts as a leavening agent for the sponge cake
Salt- Just a dash enhances the flavor of the cake
Eggs- Eggs are the structure of the sponge cake. They going to be separated and used in different ways. When baking a sponge cake the eggs yolks will be whisked together first to create the base of the cake and then the egg whites are whisked to make a meringue and then folded into the batter.
Oil-Vegetable oil is the only type of oil I would use for this recipe!
Milk- Whole milk will add moisture to the cake, I would not replace this with any other type of milk

Three Milks
The three milks that are used to soak the sponge cake, heavy cream, sweetened condensed milk and evaporated milk! Whole milk is another milk option that can be used to replace the heavy cream.

Step-by-Step Directions

Prepare the Sponge Cake

• In a mixing bowl combine the flour, baking powder and salt; set aside

• Combine the egg yolks and ½ of the granulated sugar and whisk until the yolks are light in color and fluffy
• Slowly add in the milk and vegetable oil and continue whisking to create a bubbly fluffy batter
• Add in the cake flour to the egg yolk mixture and mix just until combined
• Pour the batter into large bowl and set aside while making the meringue

Whisk The Egg Whites

• In a mixing bowl with whisk attachment, whisk egg whites until stiff peak; Slowly add in the remaining ½ cup granulated sugar to the egg whites

• Gently fold the egg whites into the egg yolk mixture until fully combined

Bake The Cake Jars

• Divide the batter into the 8 glass jars and bake for 20 minutes or until the sponge cake is light golden brown and baked through

• Once the cakes are removed from the oven, poke several holes in the top of the cakes; set aside and allow to cool

Three Milks

• In a small bowl combine the heavy cream, condensed milk, evaporated milk and vanilla extract and whisk together 
• Evenly divide the milk mixture and pour over each sponge cake in a jar (you will need to allow a little bit of time for the milk to soak into the cake before continuing to pour the remainder of the milk)

Tips and FAQS To Make The Best Tres Leches Cake

Tres Leches Cake Garnish
The simple flavors of this cake is what makes it the best, but I love adding a few extra flavors!

• Ground Cinnamon
• Caramel Sauce
• Fresh Fruit
• Toasted Coconut

Jar Size
When baking in a jar, make sure that you are using a glass jar that can handle hight heat! I used this 8 ounce jar that worked perfect! If you are serving a larger crowd, you can make the size smaller to a 4 ounce jar and make 16 tres leches cakes.

Make It A Cake
If you want to make the Tres Leches Cake, but don't want to bake them in jars you can use this exact recipe and make the sponge cake in a 9x13 cake pan. Once the cake is baked you will soak the cake the same way and garnish with whipped cream! It is equally as good as the individual cake jars.

More Cakes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Tres Leches Cake Jars

Tres Leches Cake Jars are made up of a light and fluffy sponge cake baked into a jar and soaked with a sweet blend of 3 milks, topped with the perfect homemade whipped cream and dusted with cinnamon.

Course Dessert

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 8 Jars

Calories 573kcal

Author Kristen Massad

Ingredients

Sponge Cake

• 5 Eggs Separated
• 1 Cup Granulated Sugar
• 1 Tablespoon Vanilla Extract
• ¼ Cup Whole Milk
• ¼ Cup Vegetable Oil
• 1 Cup Cake Flour
• 1 ½ Teaspoon Baking Powder
• ¼ Teaspoon Salt

Milks

• 1 Cup Heavy Cream
• 1 Cup Condensed Milk
• 1 Cup Evaporated Milk
• 1 Teaspoon Vanilla Extract

Whipped Cream

• 1 Cup Heavy Cream
• ¼ Cup Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Ground Cinnamon Garnish

Instructions

Prepare The Sponge Cake

• Preheat oven to 350 degrees F and place 8 (8 ounce) glass jars on a baking sheet
• Seperate the egg yolk and egg whites, place the egg yolks in the mixing bowl and set the egg whites aside
• In a mixing bowl with whisk attachment, combine egg yolks and ½ cup granulated sugar; whisk until combined pale yellow color and fluffy
• Slowly add milk, vegetable oil and vanilla extract until foamy
• On low speed, add in flour, baking powder and salt. Pour the egg yolk mixture into another bowl and set aside
• In a mixing bowl with whisk attachment, whisk egg whites until stiff peak; Slowly add in the remaining ½ cup granulated sugar to the egg whites
• Fold the egg whites into the egg yolk mixture until fully combined
• Divide the batter into the 8 glass jars and bake for 20 minutes or until the sponge cake is light golden brown and baked through
• Once the cakes are removed from the oven, poke several holes in the top of the cakes; set aside and allow to cool

Combine the milk mixture

• In a small bowl combine the heavy cream, condensed milk, evaporated milk and vanilla extract and whisk together
• Evenly divide the milk mixture and pour over each sponge cake in a jar (you will need to allow a little bit of time for the milk to soak into the cake before continuing to pour the remainder of the milk)

Prepare the Whipped Cream Topping

• In a mixing bowl with whisk attachment, combine the heavy cream, vanilla extract and powdered sugar and whisk until the cream forms soft peaks
• Spoon the whipped cream on top of each Tres Leches Cake Jar and garnish with a sprinkle of ground cinnamon
• Refrigerate until ready to serve!

Notes

Tres Leches Cake Garnis

• Ground Cinnamon
• Caramel Sauce
• Fresh Fruit
• Toasted Coconut

Make It A Cake

If you want to make the Tres Leches Cake, but don't want to bake them in jars you can use this exact recipe and make the sponge cake in a 9x13 cake pan. Once the cake is baked you will soak the cake the same way and garnish with whipped cream! It is equally as good as the individual cake jars. 

Jar Size

When baking in a jar, make sure that you are using a glass jar that can handle hight heat! I used this 8 ounce jar that worked perfect! If you are serving a larger crowd, you can make the size smaller to a 4 ounce jar and make 16 tres leches cakes.

 

Nutrition

Serving: 1Jar | Calories: 573kcal | Carbohydrates: 63g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 294mg | Potassium: 355mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1203IU | Vitamin C: 2mg | Calcium: 296mg | Iron: 1mg

Banana bread, banana muffins and now Banana Upside Down Cake is a favorite in our home! We love working together to make our favorite banana breads and muffins for early morning and quick breakfast options and most the time we eat it for snack as well!

When you have perfectly browned bananas that are ready to bake with, this Upside Down Banana Cake will be a new favorite. Caramelized sliced bananas over a delicious moist and tender banana cake. Best served warm and even better with your favorite scoop of ice cream.

If you have browned bananas laying around in your kitchen, you must also try our favorite Classic Banana Bread , Banana Nut Muffins or a gluten free Blender Banana Peanut Butter Muffins.

Ingredients

Bananas
There are two ways that bananas are used in this recipe, one sliced and one smashed! Fresh bananas that have brown speckles, but not too brown and soft are the best.

Sour Cream
Can be replaced with greek yogurt if you don't have sour cream!

Step-by-Step Instructions

Caramelized Sugar 

• Preheat the oven to 350 degrees F and prepare an 8 inch round cake pan with non stick pan spray or melted butter 
• Melt the butter in a medium sauce pan placed over medium heat, stirring continuously 
• Add the light brown sugar to the melted butter and continue stirring until the sugar is fully dissolved and the mixture starts to bubble

• Pour the caramel into the prepared cake pan and place the sliced bananas (flat side down) into the caramel; set aside

Banana Cake 

• Combine the flour, baking powder, and salt; set aside 
• In a medium bowl, whisk together the mashed banana, granulated sugar, eggs, sour cream, melted butter and vanilla extract; mix until just combined 
• Add the dry ingredients in to the banana mixture and whisk until all ingredients are combined 
• Spread the banana cake batter over the sliced bananas and bake for 28-30 minutes or until the top is golden brown and a cake tester comes out clean

How To Serve Banana Upside Down Cake

Once the cake is baked and flipped out of the pan, you can take a deep breath and enjoy the beauty of this cake! It is best to enjoy this banana cake warm and fresh out of the oven. The caramel does not last well in the refrigerator or overnight so make this and enjoy all at the same time.

Add a big scoop of vanilla ice cream on top of each slice to take this cake to the next level. It will give you a Banana Fosters feel in a cake form!

Tips and FAQS To Make The Best Banana Cake

Let The Cake Rest After It Is Baked
Do not rush to flip the cake over right out of the oven. It is best to allow the cake to sit for 10 minutes to all the caramel to thicken up and make it easier to flip over

More Banana Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Banana Upside Down Cake

Breakfast or dessert, Banana Upside Down Cake is a sweet and delicious cake that has a moist texture, delicious caramel flavor that is made with both sliced bananas and mashed bananas. Serve warm with a scoop of vanilla ice cream for the ultimate treat.

Course Cakes

Cuisine Dessert

Prep Time 30 minutes minutes

Cook Time 28 minutes minutes

Total Time 58 minutes minutes

Servings 12 Servings

Calories 201kcal

Author Kristen Massad

Ingredients

Caramelized Sugar

• ¼ Cup Unsalted Butter Cubed
• ¼ Cup Light Brown Sugar
• 3 Bananas Sliced

Banana Cake

• 1 Cup All Purpose Flour
• 2 Teaspoons Baking Powder
• ½ Teaspoon Salt
• 1 Banana Mashed
• ½ Cup Granulated Sugar
• 1 Egg
• ⅓ Cup Sour Cream
• 3 Tablespoons Unsalted Butter Melted
• 1 Teaspoon Vanilla Extract

Instructions

Caramelized Sugar

• Preheat the oven to 350 degrees F and prepare an 8 inch round cake pan with non stick pan spray or melted butter
• Melt the butter in a medium sauce pan placed over medium heat, stirring continuously
• Add the light brown sugar to the melted butter and continue stirring until the sugar is fully dissolved and the mixture starts to bubble
• Pour the caramel into the prepared cake pan and place the sliced bananas (flat side down) into the caramel; set aside

Banana Cake

• Combine the flour, baking powder, and salt; set aside
• In a medium bowl, whisk together the mashed banana, granulated sugar, eggs, sour cream, melted butter and vanilla extract; mix until just combined
• Add the dry ingredients in to the banana mixture and whisk until all ingredients are combined
• Spread the banana cake batter over the sliced bananas and bake for 28-30 minutes or until the top is golden brown and a cake tester comes out clean
• Allow the cake to cool for 10 minutes before flipping it over onto a cake plate
• This cake is best served warm!

Notes

Let The Cake Rest After It Is Baked
Do not rush to flip the cake over right out of the oven. It is best to allow the cake to sit for 10 minutes to all the caramel to thicken up and make it easier to flip over

Best Enjoyed Warm
This cake is best enjoyed fresh out of the oven and warm with a scoop of vanilla ice cream!  I would not recommend storing or freezing this cake.  

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 178mg | Potassium: 174mg | Fiber: 1g | Sugar: 18g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

A classic vanilla cupcake is a must in your recipe book, but it really has to be a good recipe to make it worth while.  Our favorite Chocolate Cupcakes are always easy choice when making a dessert, but there is definitely something to be said about the BEST vanilla cupcake.  I have been making vanilla cupcakes for many years and played around with many recipes.  This Vanilla Raspberry Cupcake recipe is the BEST!  It is light, fluffy, not dry, flavorful and can be combined with any frosting.  The key to making this vanilla cupcake the best is the ingredients.

If you want to go classic with this vanilla cupcake recipe, try frosting it with our Vanilla Buttercream Frosting for a traditional vanilla vanilla!

Ingredients

The key to the best Vanilla Raspberry Cupcake is the ingredients and it is important not to change a thing.  Starting with the combination of butter and vegetable oil will make this cake moist yet have a nice rich butter flavor.  While mixing these ingredients together with the egg, beat until it is light and fluffy.  This is the start of making this recipe great.

Cake Flour
A vanilla cake made with cake flour is sure to be much more fluffy than a cake made with all purpose flour.  Cake flour might not be commonly found in your pantry, but it is totally worth stocking up.  Cake flour is a much lighter flour and is finely milled with a lower protein percent.  The low protein in cake flour is what creates a very light and fluffy cake.  It is worth using and the cake texture will be completely different if you use all purpose flour.

Raspberry Butter Cream Frosting
Homemade Raspberry Butter Cream might be the best frosting you will ever make.  It is sweet, smooth and slightly tart from the fresh raspberries.  Bring the fresh raspberries and lemon juice to a simmer to create a thick juice that will add so much flavor to your butter cream frosting.  Once the fruit has simmered for several minutes, strain the fruit and save the juice.  Adding just three tablespoons of juice to the butter cream frosting will add a delicate and pure flavor and the most beautiful hue of pink.  Other than the raspberry puree, this is a classic buttercream made with butter, vegetable shortening and powdered sugar.  Most buttercream frosting are made with butter and powdered sugar, but I prefer the addition of shortening to add stability.

Step-by-Step Directions

Vanilla Cupcakes

• Preheat oven to 350 degrees F and prepare cupcake pans with paper cupcake liners 
• In a medium bowl, combine the flour, baking powder and salt; set aside
• In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color ( approximately 2 minutes)
• Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
• Alternate adding in the flour mixture and the milk until all ingredients are added in and the vanilla cupcake batter is smooth
• Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
• Evenly divide the batter into each cupcake pan filling ¾ full
• Bake at 350 degrees F for 15-18 minutes or until the cake springs back at the touch
• Allow the cupcakes to cool completely before icing with Raspberry Buttercream Frosting

Raspberry Butter Cream

• In a small saucepan combine the raspberries and lemon juice and mash them with a fork to release the juice from the fruit
• Bring the raspberries and lemon juice to a simmer and continue cooking for 5 minutes 
• Remove the saucepan from the heat and strain the fruit to release the liquid 
• Allow the raspberry juice to cool completely before using 
• In a mixing bowl with a paddle attachment, cream together the butter and vegetable shortening until creamy
• Slowly add the powdered sugar to the butter mixture and beat on medium to high until completely smooth 
• Add in 3 tablespoons of raspberry juice to the buttercream icing and continue mixing until fully combined 
• Pipe the frosting on each vanilla cupcake and decorate with sugar crystals and fresh raspberries

Tips and FAQS To Make The Best Cupcakes

Room Temperature Ingredients
It is best to use all room temperature ingredients when making cupcakes. The butter will blend better and make sure that all ingredients combine perfect!

Cake Flour
It is very important to use cake flour in this recipe and not to substitute for all purpose flour. If you do not use cake flour the texture of the cupcake will not be as light and fluffy.

More Cake Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

The Best Vanilla Raspberry Cupcakes

The Best Vanilla Raspberry Cupcakes are made with a light and fluffy vanilla cupcake base, fresh raspberry butter cream frosting and is perfect for any birthday celebration or a simple summer night!  

Course Cupcakes, Dessert, Desserts

Cuisine Dessert

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Decorating Time 45 minutes minutes

Total Time 1 hour hour 33 minutes minutes

Servings 24

Calories 248kcal

Author Kristen Massad

Ingredients

Vanilla Cupcakes

• ½ Cup Unsalted Butter Softened
• ½ Cup Vegetable Oil
• 1 ½ Cups Granulated Sugar
• 4 eggs
• 1 Tablespoon Vanilla Extract
• 3 Cups Cake Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 1 ¼ Cup Whole Milk

Raspberry Buttercream

• 1 Cup Fresh Raspberries
• 2 Tablespoons Lemon Juice
• 1 Cup Unsalted Butter Room Temperature
• ¼ Cup Vegetable Shortening
• 3 Cups Powdered Sugar sifted

Instructions

Vanilla Cupcakes

• Preheat oven to 350 degrees F and prepare cupcake pans with paper cupcake liners 
• In a medium bowl, combine the flour, baking powder and salt; set aside
• In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color ( approximately 2 minutes)
• Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
• Alternate adding in the flour mixture and the milk until all ingredients are added in and the vanilla cupcake batter is smooth
• Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
• Evenly divide the batter into each cupcake pan filling ¾ full
• Bake at 350 degrees F for 15-18 minutes or until the cake springs back at the touch
• Allow the cupcakes to cool completely before icing with Raspberry Buttercream Frosting

Raspberry Butter Cream

• In a small saucepan combine the raspberries and lemon juice and mash them with a fork to release the juice from the fruit
• Bring the raspberries and lemon juice to a simmer and continue cooking for 5 minutes 
• Remove the saucepan from the heat and strain the fruit to release the liquid 
• Allow the raspberry juice to cool completely before using 
• In a mixing bowl with a paddle attachment, cream together the butter and vegetable shortening until creamy
• Slowly add the powdered sugar to the butter mixture and beat on medium to high until completely smooth 
• Add in 3 tablespoons of raspberry juice to the buttercream icing and continue mixing until fully combined 
• Pipe the frosting on each vanilla cupcake and decorate with sugar crystals and fresh raspberries

Nutrition

Serving: 1cupcakes | Calories: 248kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 168mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 396IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg