Cranberry Walnut Crumb Cake

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy! If you’re looking for a show-stopping Thanksgiving or Christmas Day brunch item, look no further! This Cranberry Walnut Crumb Cake can be made in advance and offers a tender, moist cake with juicy cranberries and crunchy walnut streusel.

I cannot even believe that Thanksgiving is next week!

How did this happen? Wasn’t my birthday (January 24) a few weeks ago? I could have sworn I was just in Portland a week or so ago (April). And now red and green everything is being shoved in my face and I’m already hearing Taylor Swift renditions of Christmas carols. WAIT UP, WORLD. I’M STILL IN EARLY 2016.

So, I suppose this begs the question: What are you doing for Thanksgiving?

Every year, I beg and kick and scream to make Thanksgiving dinner because there’s something so lovely and Norman Rockwell-y about tying on an apron, chopping veggies for stuffing and basting a glorious bird all day long. Also, I’m a control freak and like to be in charge of how things are prepared. #bossy

But every year, my grandma also kicks and screams about making Thanksgiving dinner, and since she’s a grandma and has seen like, wars and stuff, I usually let her cook the dinner but insist on bringing sides… Coincidentally, all the sides I like to eat. But as usual, she always persists that she wants to make all of it but I draw the line at desserts. My grandma – bless her – is NOT a baker by any means, and ahem, I kinda sorta have a best-selling cookbook about DESSERT so it’s kinda mandatory that I bring dessert.

Even though she still buys a frozen pie. *facepalm* Where’s the wine?

So this year, as usual, I am delegated with the task of making desserts. And of course, since I am a control freak/the world’s most indecisive person, I will make no less than 4 different pies, and probably cookies, brownies/bars, and/or a cake. Because I like having options, okay!?

But since I also don’t have any other kitchen tasks and can make all my desserts ahead of time, I’m going to surprise my family (well, unless they read this) with this Cranberry Walnut Crumb Cake again.

This cake is based off of my Apple Cinnamon Crumb Cake (which you absolutely NEED to make!) but made with bright, zippy cranberries and crunchy walnuts in the inch-thick brown sugar streusel, then topped with a light orange glaze.

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy! It only looks complicated because it’s kinda sorta gorgeous. But I assure you, this couldn’t be simpler: you literally let the pan do the work for you! And the star of the show today is the springform pan. It’s essential for this recipe, but if you don’t have one, a tall-sided 9″ round cake pan should work.

Now get to feasting!

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy!

Cranberry Walnut Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Cranberry Walnut Crumb Cake is so impressive and surprisingly easy to make! A real showstopper for the holidays.
Ingredients
  • FOR CRUMB:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) butter, melted
  • 1 cup chopped walnuts
  • FOR CAKE:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp salt
  • 2 cups fresh cranberries
  • FOR GLAZE:
  • 1 & ½ cups powdered sugar
  • 2 Tbsp orange juice
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" round sprinform pan with cooking spray. Place a 9" parchment round in the bottom of the pan, then grease the parchment. Set aside.
  2. For the cake batter: In the bowl of a stand mixer, cream together the butter and sugar until light, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract and sour cream; beat well. Lastly, add in the flour, baking powder and salt and mix until combined. Fold in the cranberries. Pour the batter into the prepared pan and set aside.
  3. To make the streusel/crumb: In a large bowl, toss together the crumb ingredients until moistened and large crumbs form. Liberally drop crumb mixture over the cake batter, covering it completely. There will seem like a LOT of crumb, but use all of it!
  4. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. Just before serving, whisk together the glaze ingredients until smooth. Drizzle over the cake, then release the cake from the pan and cut into slices.

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy! Juicy, bright cranberries. Crunchy, buttery walnut streusel. Is there anything better?!

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy! Have a super sweet day!

xo, Hayley

Cranberry Orange Pound Cake with Cream Cheese Glaze

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! This Cranberry Orange Pound Cake will be a new favorite this holiday season! Moist, tender and packed with bright & zesty orange and cranberry flavors with a rich orange-flavored cream cheese glaze.

I realized that I have a blatant lack of cranberry recipes on my site.

Sorry to all those cranberry people in the world. I’ve let ya down.

But! I’m changing that as we speak with this fabulous Cranberry Orange Pound Cake recipe. It is kinda sorta special in that it’s studded with little cranberry jewels and sprinkled with orange zest flecks that make it super flavorful.

And it’s great for the holidays, because is there anything more holiday-y than cranberries? I think not.

But can I be kinda honest with you?

Up until making this recipe this week, I had never purchased, nor tasted, a real cranberry before.

I KNOW.

That is because my family grew up on eating that gelatinous can-shaped cranberry loaf and has been pretty loyal to canned cranberries since the dawn of time. One time, I accidentally bought whole berry canned cranberry sauce and they practically revolted. So making homemade orange-scented gingered cranberry sauce from Epicurious? NOT HAPPENING.

First of all, I don’t think my family could handle an exotic cranberry sauce recipe. Adding ginger or miso or whatever? I think the only ‘ginger’ my grandma knows is the one who danced with Fred Astaire.

Second of all, I tried a raw cranberry right out of the bag and… well… cranberries are kinda nasty. It was like, really exceptionally tart and bitter almost. Maybe I used bad cranberries? (Side note: ‘bad cranberries’? What are they, gang members?) Anyway, I was assured by the internet that my bruise meant I had a flesh-eating virus and that cranberries are kinda supposed to taste gross before you add copious amounts of sugar. So, good news!

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! Anyway, this recipe is a cinch to make and is scratch-made, for all you scratch-cooking lovers out there. It’s so moist and fluffy and packed with buttery flavor. The cranberry jewels add a nice pop of color, polka-dotting the pale orange colored cake. And the orange-flavored cream cheese glaze really pulls it all together.

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! Overall, I think this needs to be made in your house. Stat.

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! *adapted slightly from Taste of Home 

5.0 from 1 reviews
Cranberry Orange Pound Cake with Cream Cheese Glaze
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Cranberry Orange Pound Cake with Cream Cheese Glaze is so moist, fluffy and tender, studded with bright and zesty cranberry and orange flavors.
Ingredients
  • FOR CAKE:
  • 1 & ½ cups (3 sticks) butter, softened
  • 2 & ¾ cups sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ⅛ tsp ground nutmeg
  • 1 cup full-fat sour cream
  • Zest of one orange
  • Juice of one orange (about ¼ cup)
  • 2 cups fresh or frozen cranberries (thawed and rinsed if using frozen)
  • FOR CREAM CHEESE GLAZE:
  • 4 oz (1/2 pkg) cream cheese, softened
  • 2 Tbsp orange juice
  • ½ tsp vanilla extract
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally - and I mean liberally! - grease a Bundt pan with cooking spray, preferably the kind with flour in it. Set aside.
  2. In the bowl of a stand mixer, cream the butter and sugar together on medium speed for 5 minutes or until very pale in color and fluffy. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla, flour, baking powder, salt and nutmeg and beat to combine. Lastly, add in the sour cream, orange zest and fresh orange juice; beat to combine. Fold in the cranberries.
  3. Spread the mixture into the prepared Bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool in the pan for about 20 minutes before gently inverting to a wire rack to cool completely.
  4. Once the cake has cooled, make your glaze. In a medium bowl, whip together the cream cheese, orange juice, vanilla and powdered sugar with an electric mixer until smooth, about 1 minute. Drizzle the glaze over the top of the cake.

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! This cake will be such a stunner on any Thanksgiving or Christmas dessert table! You could always sprinkle sugared cranberries or candied orange peels on the top for an even prettier look.

This Cranberry Orange Pound Cake is fabulous for the holidays! Moist, buttery pound cake studded with juicy, bright cranberries and zesty orange and topped with a smooth cream cheese glaze. Easy and impressive! Have a super sweet day!

xo, Hayley

The Best Red Velvet Cake with Boiled Frosting

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!This truly is the Best Red Velvet Cake with Boiled Frosting! Moist, soft and fluffy with a vanilla cooked frosting that’s traditional to Southern red velvet cakes, this cake is a must-make!

So I’m done with online dating. It is the worst.

If you met your significant other online, or if your brother’s second cousin’s friend’s sister married a dude from eHarmony, that is AWESOME and congratulations! I do not want to know how many duds you had to weed through before you found The One. Or, at least, Someone For Now.

I have been on four different sites and all have yielded poor, substandard results. I had better hopes of dating the tomatoes that I matched with on OkCupid (I’m serious. I matched with tomatoes) but alas, I thought I was too good for that fruit and moved on, only to be severely disappointed down the line.

So I’m saying it once here and now, and there is nothing you can or will say that will change my mind: I am done with online dating. Like, forever forever, for real for real. I cannot handle one more “hey gorgeous, u wanna chat?” message. I feel like I will actually burst into flames if I am the recipient of one more lousy pick-up line.

If I don’t meet my One in the line at the grocery store, or through mutual friends (once I, ya know, get friends), or reconnect with my One who was once in my high school math class 10 years ago, I suppose I’ll just be alone. And that’s okay. Because it’s just too dang hard to find someone who meets all of my Must-Haves, and I never check off any of the boxes for their Must-Haves, like camping. Dude, why does everyone like camping so much? Is there something about it that I’m missing here, because it seems like literally all you do is get eaten alive by bugs, sleep on the ground and do your business in a hole. Also, I have a forever fear of mountain lions. And being dirty. And eating hot dogs for every meal.

What I’m saying is, if you like camping, go camping every summer, have awesome memories of camping as a kid, and need to camp with someone, I am not your girl. If you enjoy hotels with award-winning spas attached to them, Jacuzzi tubs with lots of bubbly jets and a restaurant with nary a hot dog in sight, hello, I’m single.

Also: I promise I’m not high-maintenance. I barely wear makeup, I take a shower in 10 minutes flat and never ask if I look fat in something because the answer is always ‘yes’. So really, camping just cramps my style.

ANYWAY, can we talk about food, aka, my One True Love?

I used to dislike red velvet cake, if we’re being frank. I thought it was either a really poor chocolate cake or a really bland vanilla cake and just didn’t get the hype for it… until I tried this recipe. No joke.

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!Once I sampled the cake batter, I couldn’t wait to try the finished product. This is chocolaty but not too much so, sweet but not cloying and utterly perfect. And the TEXTURE is INCREDIBLE. Moist, fluffy, soft, everything you want in a cake crumb.

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!And okay, this boiled frosting? I know the term “boiled” conjures up gross images like eggs and hairy potatoes, but I promise y’all, this frosting is where it’s at. It’s the traditional red velvet cake frosting and is incredibly scrumptious. I’ll never frost a cake with cream cheese again.

Even if you’ve found The One, I promise he or she won’t be bothered that you give this cake a try!

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!*adapted from Big Book of Cakes cookbook

5.0 from 1 reviews
The Best Red Velvet Cake with Boiled Frosting
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Red Velvet Cake with Boiled Frosting truly is the BEST red velvet cake I've EVER had - even better than a famous bakery's! Moist, fluffy and tender with supreme chocolate flavor and the vanilla boiled icing tops it off!
Ingredients
  • FOR CAKE:
  • 1 & ½ cups vegetable oil
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1 (1 oz) bottle red food coloring
  • 2 eggs
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 Tbsp cocoa powder
  • 1 & ½ cups sugar
  • 2 & ½ cups all-purpose flour
  • FOR FROSTING:
  • ½ cup all-purpose flour
  • 1 & ½ cups milk
  • 1 & ½ cups sugar
  • 1 & ½ cups butter, softened
  • 1 Tbsp vanilla extract
  • White chocolate curls or shavings for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
  2. In a large bowl, combine all of the cake ingredients with an electric mixer on low speed for about 30 seconds, until just combined. Scrape down the bowl and beat for an additional 2 minutes or until completely combined and smooth. Pour into the pan and smooth out the top.
  3. Bake for approx. 25-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the frosting: In a medium saucepan, mix the flour and the milk with a wire whisk until smooth. Cook over medium heat until mixture becomes very thick, stirring constantly to prevent burning. Remove from the heat and cool for 10-15 minutes.
  5. Meanwhile, in a large bowl, beat the sugar and butter together until light and fluffy. Add in the flour mixture gradually, mixing well after each addition. Beat in the vanilla extract until smooth.
  6. Frost the cake evenly with the frosting. Top with white chocolate curls or shavings, if using. Cover cake and store in the fridge to set for about 2 hours before cutting into slices.

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!Moist, fluffy, tender and soft with that vanilla cooked frosting on top… this cake is HEAVEN!!

This is the BEST Red Velvet Cake with Boiled Frosting I've EVER had. Moist, fluffy, tender and soft chocolate-flavored red velvet cake with a traditional cooked vanilla frosting and white chocolate. This easy cake is perfect for any red velvet cake lover!Have a super sweet day!

xo, Hayley

 

 

Peanut Butter Cup Pumpkin Pie Cake

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

This Peanut Butter Cup Pumpkin Pie Cake is such a fun combination between creamy pumpkin pie and fluffy cake with delightful peanut butter cup flavor!

So if you’re on Facebook, you may have noticed a bunch of videos floating around for Pumpkin Pie Crunch Cake. Essentially, it’s a pumpkin pie base sprinkled with cake mix and melted butter and topped with crunchy pecans.

And it looks fabulous.

All these videos are going crazytown on Facebook right now because it’s fall and everyone’s going bonkers for pumpkin. (I mean, who doesn’t go bonkers for pumpkin?) Plus, the promising idea of pumpkin pie and cake worlds colliding? Simply beautiful.

So I figured I wanted a piece of the pie – er, cake – by making my own version of this infamous cake. Except my version is loaded with peanut butter candy goodness.

I’ll let that ruminate for a sec.

Back with me? Good. Because you’ll want to give this cake a try. If, ya know, you’re bonkers for pumpkin and peanut butter.

Now, before you naysayers come in and say pumpkin and peanut butter don’t go together, I implore you to please give it a try. Trust me, it is good stuff.

So this cake is really a cinch to make and I have a feeling you’ll be making it all fall-long. Well, you should be making it all fall-long, but that’s only because I’m right about everything. Natch.

For the base of the cake, you’ll whisk together some pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice – just like you were making a pie. But instead of pouring it into a pie crust, you pour it into a greased 13×9″ baking pan.

Then you sprinkle the yellow cake mix all over the top of that goodness. Yup, you read it right – just the cake mix. Plain ol’ powdery cake mix. Nothing else, ‘kay? After you sprinkle all that stuff on top, top it with melted butter. Lots of melted butter, preferably. And then you’ll add a handful (or two. or five) of miniature Reese’s Peanut Butter Cups, mini Reese’s Pieces, and peanut butter chips for good measure.

Bake it up and you’ll have this.

And trust me, it’s glorious.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

5.0 from 1 reviews
Peanut Butter Cup Pumpkin Pie Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Peanut Butter Cup Pumpkin Pie Cake: when two dessert staples collide, awesome things happen!
Ingredients
  • 1 (15 oz) can pumpkin puree (just the puree, NOT the pie filling)
  • 1 (12 oz) can evaporated milk
  • 2 tsp pumpkin pie spice
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 box yellow cake mix (just the dry powder mix)
  • 1 cup (2 sticks) melted butter
  • 2 cups chopped Reese's Peanut Butter Mini Cups
  • ¾ cup miniature Reese's Pieces candies
  • ¾ cup peanut butter chips
  • Whipped cream and additional Reese's Pieces candies for garnishing, if desired
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, sugar, eggs and vanilla with a whisk until smooth. Pour into the prepared pan. Top with the dry yellow cake mix, sprinkling evenly over and entirely covering the top of the pumpkin pie layer. Drizzle the yellow cake mix layer with the melted butter. Top with scattered handfuls of the mini chopped peanut butter cups, miniature Reese's Pieces, and peanut butter chips.
  3. Bake uncovered for approximately 50-55 minutes or until the center is mostly set - it may wiggle slightly but you do not want to overbake it. Cool it completely, then refrigerate for at least 2 hours to set before cutting into slices. Just before serving, garnish with whipped cream and additional Reese's Pieces candies, if desired.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Sweet, spicy and packed with peanut butter cup goodness! You won’t find another awesome cake mash-up like this!

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Have a super sweet day!

xo, Hayley

 

Toffee Poke Cake

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! If you love the brown sugar-y, caramelized flavors of toffee, you will definitely love this Toffee Poke Cake! Rich, gooey and loaded with caramel & toffee flavors.

I’m gonna be short & sweet here: this cake is the stuff of dreams.

Well, if you dream about sugar, chocolate, caramel, toffee, and all things dessert like I do. (Seriously. This is why I have insomnia. If I’m not stressing about money, I’m thinking – no, obsessing – over dessert ideas. At 2am. Thanks, brain).

And it’s SO easy. You just whip up your cake batter, bake it up, then poke holes all over the top. Once it’s nice and holey, pour over sweetened condensed milk and caramel sauce. Yeah, we’re double-fisting this one. You’re welcome.

The worst part about this cake is that you’ve gotta let it marinate for a hot minute (well, more like a hot 6-8 hours) in the fridge. For this reason, I like baking this cake the night before I need it so all those flavors can get absorbed and friendly and fabulous together. Once it’s all melded together, spread on some Cool Whip (or fresh whipped cream if that’s your jam) and sprinkle on some toffee bits, natch. Lastly: a healthy (and by healthy, I mean unhealthy) drizzle of caramel sauce.

GIIIIIIIRRRRRL. This is serious.

Seriously delicious.

I’ll stop now.

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert!

5.0 from 1 reviews
Toffee Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Toffee Poke Cake is FABULOUS. Smooth, silky and gooey with a warm, rich brown sugary toffee flavor. SO SIMPLE, too!
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 (3.9 oz) pkg instant dry chocolate pudding mix
  • 1 jar caramel sauce
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 cup toffee bits
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the batter into the prepared baking pan and bake for approx. 23-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 20 minutes.
  3. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Drizzle on ¾ of the jar of caramel sauce and the entire can of the sweetened condensed milk. It may seem like a lot, but the cake absorbs a lot of this. Cover the cake with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
  4. An hour before serving, spread on the Cool Whip in an even layer and sprinkle on the toffee bits. Drizzle with the leftover remaining ¼ jar of caramel. Refrigerate uncovered for an hour to set, before cutting into squares to serve.

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! I love the delicious crunch of the toffee and the sweet, buttery ribbons of golden caramel in contrast of the rich chocolate cake. This recipe is going to be a family favorite for sure!

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! Have a super sweet day!

xo, Hayley

 

Best Brown Sugar Cake with Caramel Sauce

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy! Move over, white sugar pound cakes. This Brown Sugar Cake with Caramel Sauce is the best new thing to happen to cakes!

Tuesday I had a fit.

It was the first fit I’ve had in awhile, which is surprising since my emotions go from 1 to 1000 in about .2 seconds. In other words, I cry at that damn Amazon Prime commercial with the Golden Retriever who feels left out. It’s the LOOK IN HIS EYES, YOU GUYS. That sadness in his eyes penetrates my soul to the deepest level and makes me teary every. single. time. And sometimes, even like, arthritis medication commercials make me weepy, because I think of my poor little grandpa limping along in his cowboy boots and taking Xeljanz with his nightly ice cream. GOSH DARNIT, WHO’S CUTTING ONIONS IN HERE?

Anyway, I had a fit because I made this BuzzFeed/Tasty/Tip Hero-style video of my most popular recipe, my Chocolate Chip Cookie Dough Brownie Bombs. I uploaded it to my The Domestic Rebel Facebook page and it started taking off. You guys were sharing it, liking it and commenting on it like crazy which elated me. I was over the moon watching my little video take off and grow up into the world when suddenly, it straight up disappeared from my Facebook page.

It was still under the “Videos” tab on my page, but it was no longer pinned to the top of my newsfeed where it was prominently displayed for hours and hours. I worried that people wouldn’t see it under the Videos tab and therefore, the video would die a lonely death.

There was no reason why Facebook should remove the video. The music wasn’t copyrighted, it was my recipe, everything was kosher-cool. It literally just vanished.

So I spent the good part of the evening sobbing because I had worked so hard for this video to hopefully go viral, only to have it pack its bags and get kicked off Facebook without so much as a goodbye letter.

My parents and sister were both horrified to see me literally bawling my eyes out over Facebook drama, but what they may not fully understand is: Facebook is basically an extension of this blog. I have almost 44,000 Facebook fans, and those fans look forward to my recipe posts and videos every day. When they see a video or post they like, they oftentimes click on the link which takes them here, which in turn is how I get paid. The fact that my video – my money-maker, so to speak – straight up went MIA was devastating to me because that could have been excellent traffic to my blog.

… which is what I tried explaining to them while hysterically sobbing. Except it came out all warbly and jumbled because I’m a gasp-crier and it’s ugly. “Li-fe i-s ssso unn-fa-iiir.” Like, if you think the Kim Kardashian crying meme is bad, you have not seen me. I literally look like an underground troll emerged from my body and took over. If I ever get married and my husband has to see me cry, bless his heart for staying with me.

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy! ANYWAY, I definitely soothed myself with this Brown Sugar Cake. It’s probably one of my new favorites because it’s so unapologetically buttery, brown sugary and delicious. I drizzled on caramel sauce to the final cake, just to ramp up that brown sugar flavor, but you could always leave it off as the cake is plenty sweet.

But why would you deprive a cake of caramel? You monster.

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy! *adapted from All Recipes

5.0 from 1 reviews
Best Brown Sugar Cake with Caramel Sauce
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Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Brown Sugar Pound Cake is my new favorite! Buttery, moist and tender, it tastes just like rich golden brown sugar and is topped with a silky caramel sauce.
Ingredients
  • 2 cups brown sugar (light or dark; I used dark)
  • 1 cup white sugar
  • 3 sticks butter, softened
  • 5 eggs
  • 1 Tbsp vanilla extract
  • 1 cup whole milk
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • Powdered sugar and caramel sauce for garnishing, optional but recommended
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a bundt pan with the flour cooking spray. And I mean liberally - you literally cannot add enough cooking spray. Make sure it's the kind with flour in it for the easiest release of the cake.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar until fluffy, about 3 minutes. Add in the eggs, one at a time, beating just until incorporated, followed by the vanilla and baking powder.
  3. Alternate adding the flour and milk gradually to the cake mixture, ending with the milk. The batter will be thick.
  4. Bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Allow to cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
  5. Just before serving, garnish with a dusting of powdered sugar and your favorite caramel sauce.

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy! Golden, buttery, tender and moist with ample brown sugar flavor, this will be your new favorite Brown Sugar Cake recipe!

This Brown Sugar Cake with Caramel Sauce is the BEST pound cake! Buttery, brown sugary with vanilla and caramel, it's moist, fluffy, tender and so easy!

Want more brown sugar? Check out these recipes!

This Homemade Quick & Easy Salted Caramel Sauce is to die for! Rich, creamy, sweet and buttery, it comes together in minutes and is totally foolproof!The Best Salted Caramel Sauce – make this and use it to drizzle over the top of the cake!

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe!Brown Butter Espresso M&M Blondies

These Triple Chip Blondies are the BEST! Buttery, chewy, gooey and loaded with butterscotch, peanut butter and chocolate chips, they're sure to please everyone's taste buds!Triple Chip Blondies

Have a super sweet day!

xo, Hayley

 

The Best Chocolate-Frosted Yellow Cupcakes

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! These Chocolate-Frosted Yellow Cupcakes truly are the best ever! Moist, fluffy and topped with a sinfully rich & delicious chocolate frosting. No one will know you took shortcuts to make these!

So on Saturday, I had my first-ever book signing at Barnes & Noble! *cue all the gasps*

It was crazy awesome and I want to take this time to personally thank each and every one of you who stopped by the table and said hello, who sampled treats, and for those who bought the book – thank you. I appreciate you so much, and hope your shopping experience was a little sweeter with some cupcakes and brownie bombs 🙂

And the best news of all: we sold out! Such an exciting time for me, and I’m so grateful and humbled! This is still super new to me, so the fact that over 30 books were sold on Saturday at that Barnes & Noble alone is mind-blowing.

And it obviously calls for cupcakes. Plenty of cupcakes.

These Chocolate-Frosted Yellow Cupcakes are incredible. The cake is moist, buttery and fluffy, and the chocolate frosting is just out-of-this-world-amazing. It’s SO chocolaty!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! Now, you could always go all-vanilla or all-chocolate with your cupcakes, but I love the contrast between a buttery vanilla cake and a chocolate icing. There’s just something about it that’s so classic to me. But as I said, this frosting would be amazing on a chocolate cupcake, or you could make a killer buttercream to frost these equally-killer cupcakes. Whatever floats yo boat!

But whatever you do, pretty please promise you’ll make ’em? I pretty promise they’re worth every bite!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive!

5.0 from 2 reviews
The Best Chocolate-Frosted Yellow Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Best-Ever Chocolate-Frosted Yellow Cupcakes truly are the BEST! Moist, fluffy and delicious with a sky-high decadent chocolate frosting. No one will know you took shortcuts to make these fab cupcakes!
Ingredients
  • 1 box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix (just the dry mix)
  • 1 & ¼ cups buttermilk
  • ½ cup oil
  • 3 eggs
  • 1 Tbsp vanilla extract
  • FOR FROSTING:
  • ¾ cup butter, softened to room temperature
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • ½ cup heavy cream (may not use all of it)
  • About 3-4 cups powdered sugar
  • Chocolate sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
  2. In a large bowl, combine the cake mix, dry pudding mix, buttermilk, oil, eggs and vanilla. Beat well with an electric mixer for about 2 minutes or until combined and fluffy.
  3. Distribute batter evenly among baking cups, filling about ¾ full. Bake for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until creamy, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. Stream in the heavy cream a little at a time to thin out the frosting if it is too thick. Frosting should be light and fluffy.
  5. Pipe the frosting onto the cooled cupcakes; garnish with chocolate sprinkles.

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! I am officially obsessed with these cupcakes! That frosting is just SO wonderful!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! Have a super sweet day!

xo, Hayley

Triple Chip Cookie Cake

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! It’s MONDAY, so how about we celebrate with this Triple Chip Cookie Cake!? Loaded with white chocolate, semi-sweet chocolate and dark chocolate chips and topped with a buttery chocolate frosting, it’s perfect for any chocolate chip cookie lover!

So I’ll get straight to the point today: if you like pina coladas – I mean – if you like chocolate chip cookies, you absolutely must make this cookie cake! It’s soft, chewy, and filled with triple the chips!

The days of eating cookies with a single chip are long gone. It’s 2016 – up your cookie game!

Allow me to break down the anatomy of this amazing cookie cake:

This is the same recipe as my Ultimate Chocolate Chip Cookies except with a few little tweaks. It’s just like your usual chocolate chip cookie recipe – butter, sugars, vanilla, eggs, flour – and with a couple little differences that make it amazing. Things like: adding an extra egg yolk for moisture and richness. Adding in cornstarch to make these fluffy and chewy without being cakey. And of course, triple the chips, DUH.

For this cookie cake, I love using Guittard Chocolate Chips. It’s local to Sacramento (it’s made in the Bay Area of California) and I find that when you’re making a chocolate chip-based recipe, why not splurge for the highest quality chocolate chip you can find? I prefer Guittard, but if you can’t find it, I also love Ghirardelli!

Blend everything together and stir in your chips, then press it into the greased pan. For this, I used a greased round springform pan, but you can absolutely use a round pie pan if you don’t have a springform pan!

Once it’s baked, golden and utterly perfect, you’ll ramp it up a notch with a glossy and rich chocolate frosting and a little sprinkling of miniature chocolate chips.

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! And voila! All that’s stopping you from face-planting a gigantic cookie is willpower. Or if you’re like me, you’ll just face-plant it anyway because willpower is not in your vocabulary.

Now who’s ready to face-plant?

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless!

5.0 from 2 reviews
Triple Chip Cookie Cake
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Triple Chip Cookie Cake is so delicious, moist and chewy and PACKED with triple the chocolate chips!
Ingredients
  • ¾ cup butter, at room temperature
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • ½ cup semi-sweet chocolate chips (I like Guittard, but Ghirardelli works too!)
  • ½ cup dark chocolate chips
  • ½ cup white chocolate chips
  • FOR FROSTING & TOPPING:
  • ¼ cup butter, at room temperature
  • 3 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2-3 Tbsp heavy cream or milk
  • 1 cup powdered sugar
  • Miniature chocolate chips, for garnishing
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" springform pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until blended, about 1 minute. Add in the egg, egg yolk and vanilla and beat until combined. Lastly, add in the salt, baking soda, cornstarch and flour and beat until a soft dough has formed. Fold in the chocolate chips.
  3. Press the mixture into the prepared pan in an even layer. Bake for approx. 20-25 minutes or until the top is light golden brown and the center appears mostly set. If it's still gooey looking, that's okay - you do not want to over bake. But if it's sloshing around in the pan, bake it for another 5-10 minutes if needed. Cool in the pan completely, then gently release the cookie cake from the pan.
  4. To make the frosting, in a large bowl, beat together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and cream and beat until smooth and creamy. Pipe around the perimeter of the cookie cake and immediately top with a sprinkling of mini chocolate chips or chocolate sprinkles. Serve!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Gooey, chocolaty, soft and chewy, this cookie cake is for serious chocolate chip cookie fans only!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Have a super sweet day!

xo, Hayley

Cinnamon Roll Cheesecake Cake

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! This Cinnamon Roll Cheesecake Cake is a wonder! Super fast, super easy and totally delicious!

You guys. This cake is outrageous. Like, crazy-town good.

It’s basically a gigantic cinnamon roll stuffed with cheesecake filling. So in a word, it’s perfect.

Serve it up for breakfast, lunch, linner, dinner, or dessert. Or simply have it as a snack. Just whatever you do, promise me you’ll make it? It’s quite possibly one of the best things I’ve made.

You read that right!

It’s Friday, so I’ll keep this post short & sweet, but here’s the low-down on this monster.

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Basically, you open a package of refrigerated cinnamon rolls and unroll one of ’em slightly. Place it into the center of a greased pie plate or round cake pan. Unroll another cinnamon roll completely and begin wrapping it around the first cinnamon roll, cinnamon-side in. Continue with the remaining rolls until there’s a gigantic spiralized cinnamon roll in the pan.

Now you could bake this puppy off and be done, but why would you want to skip out on cheesecake filling?

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Whip up your cheesecake mixture and pipe it in between the cracks of each roll. It should be roll, cheesecake, roll, cheesecake, and continue to infinity… or until the middle of the cheesecake cake. Bake it up until it’s golden brown and purty, then top it with the cinnamon roll glaze that comes in the package.

Simple. Fast. Phenomenal. (And I’m not describing myself).

Do yourself a flava and MAKE IT!

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! *adapted from the Pillsbury Bake Off Desserts cookbook

Cinnamon Roll Cheesecake Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This GIANT Cinnamon Roll Cheesecake Cake is a stunner! Fluffy, cinnamon-spiked cinnamon rolls with a cheesecake filling and a luscious glaze. Perfect for breakfast, or dessert!
Ingredients
  • 1 pkg (5-count) refrigerated cinnamon rolls
  • 1 (8 oz) pkg cream cheese, at room temperature
  • ½ cup sugar
  • 1 Tbsp sour cream
  • 2 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" pie plate or round cake pan.
  2. Open the package of cinnamon rolls and take one roll in your hand. Gently loosen the roll so it's still wound up but not as tightly. Place it in the center of the prepared pan. Take another roll, unroll it completely, and begin wrapping it around the center roll, cinnamon-side facing inward, and pinching the ends of the roll to seal. Repeat with remaining rolls, creating a large spiral.
  3. In a large bowl, whisk together the cream cheese, sugar, sour cream and vanilla extract until smooth and creamy, about 1 minute. Spoon the cheesecake filling mixture into a piping bag, snip off the end, and pipe the cheesecake mixture halfway in between each strip of cinnamon roll. Start from the center and work your way to the outer edge.
  4. Bake for approx. 20-25 minutes or until the top is golden brown and set. Cool for about 10 minutes, then top with the prepared glaze from the cinnamon roll package. Cut into wedges and serve warm, or at room temperature.

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Super gooey, packed with cinnamon goodness and filled with creamy cheesecake. Is there anything this Cinnamon Roll Cheesecake Cake can’t do?!

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Have a super sweet day!

xo, Hayley

Chocolate Chip Cookie Dough Brownie Bomb Cake

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! That’s right. A freaking CAKE.

So this cake is kinda sorta ridiculous in the best way possible. Two brownie layers sandwiched around chocolate chip cookie dough, and covered in chocolate ganache and chocolate chips. Heaven help us all.

I feel kind of silly talking about ridiculous cakes after everything that’s happened in the last couple of days. Outrageously gooey cakes just seem so trivial, you know?

There is so much I want to say and even more that I want to do, but my hands are tied. But what I will say – without making a political mess out of all of this – is that we need more love and compassion in this world. Desperately. Between our next-door neighbors and our far-away neighbors. Between humans and animals. Between us and the climate. Sometimes I feel like we as humans just like to destroy everything in our paths, but that’s clearly not successful for us. If we all just stopped, took a deep breath and refocused our hateful energies into positive ones, the world would be a happier, safer place.

But because we’re human, this won’t happen. And so for that reason, I want to say I’m sorry to the people of Orlando who experienced such horror and tragedy recently. I’m sorry that you couldn’t feel safe in your own community. I’m sorry that you were let down. I’m sorry that a great deal of you lost your lives, your friends, your sons & daughters, boyfriends & girlfriends, brothers & sisters, and beloved members of your tight-knit community. I’m sorry, and I’m sending every sugary, positive thought your way.

On a lighter note, I feel like anyone & everyone will enjoy this cake. What’s not to love? It’s fabulous in the best way possible, and it’s surprisingly simple to make, too!

So to begin this mishegas, you’ll want to whip up two boxes of your favorite brownie mix. Whatever brand you’re loyal to, or whatever’s on sale – doesn’t matter. You could even use your own homemade recipe, as long as it produces really fudgy – not cakey – brownies. Whip up those batters and distribute ’em among two well-greased and parchment-lined springform pans.

NOW. I am gonna go ahead and say it, but the springform pans are kinda essential to this recipe. You could absolutely try lining and greasing a regular 9″ round cake pan, but I found that brownies are tackier and have more of a crusty edge to them than cakes, which makes them SO much easier to remove from a springform pan than a regular one. If I were you, I’d experiment with one box of brownie mix in a 9″ round cake pan and see if it works. If so, proceed! If not, ask your neighbor if she has a springform pan (or 2!) you can borrow.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! Bake up those brownies and let them cool. Then release them from the springform pans and place one of the brownie cakes onto a cake stand or plate. Top it with egg-free chocolate chip cookie dough – good ol’ fashioned, straight-forward, no-funny-business cookie dough. Once that’s all spread on, top it with the other brownie cake half.

And then comes the truly outrageous part.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! My Chocolate Chip Cookie Dough Brownie Bombs are coated in rich milk chocolate and sprinkled with mini chocolate chips, but this cake is topped with a gooey, silky smooth chocolate ganache which takes the cake from a little earthling to out of this world goodliness. And yeah, ‘goodliness’ is now a new word. Use it.

The only thing I recommend you do? Don’t blame me when you eat the whole thing.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive!

5.0 from 2 reviews
Chocolate Chip Cookie Dough Brownie Bomb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Chocolate Chip Cookie Dough Brownie Bomb CAKE is such a fun twist on my signature dessert!
Ingredients
  • FOR BROWNIES:
  • 2 boxes fudge brownie mix, plus ingredients on back of packages
  • FOR COOKIE DOUGH:
  • 2 sticks (1 cup) butter, softened to room temperature
  • ¾ cup brown sugar
  • ¼ cup sugar
  • ¼ cup heavy cream or milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 & ½ cups semi-sweet chocolate chips
  • FOR GANACHE & TOPPING:
  • 1 cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • 1 cup miniature chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray. Place a parchment circle in the bottom of each pan, and spray that with more cooking spray. Seriously, you cannot use enough cooking spray here! Set aside.
  2. In two large bowls, prepare each box of brownie mix according to package directions. Pour each bowl of batter into each springform pan. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out with clean or moist, not wet, crumbs. Cool completely before releasing the outer rim of the pan.
  3. Once brownie "cake" layers have cooled, make your cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar and sugar until combined, about 1 minute. Add in the heavy cream and vanilla, beating well. Lastly, add in the flour and beat until combined. Fold in the semi-sweet chocolate chips.
  4. Place one brownie "cake" layer upside down onto a cake stand or serving plate. Spread the cookie dough in a thick, even layer on the brownie layer. Top with the second brownie layer, right side up.
  5. In a medium microwaveable bowl, add in the 1 cup of semi-sweet chocolate chips and the heavy cream. Microwave on HIGH power for about 30 seconds. Stir until smooth and glossy. Pour the ganache over the top of the cake and let it drip down the sides. Sprinkle with the miniature chocolate chips. Store covered in the fridge for 3 days or at room temperature, covered, for about 1 day.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! I promise that while the recipe is long, it’s actually quite simple! This cake is such a stand-out dessert that’s sure to make a great impression!

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! Have a super sweet day!

xo, Hayley

Love my Brownie Bombs? Be sure to check out some other bomb-diggity sweets!

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

NO BAKE BROWNIE BOMBSNo Bake Cookie Dough Brownie Bombs

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat!Blackberry Pie Blondie Bombs

 

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