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

 

Zucchini Spice Cake with Cream Cheese Frosting

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe! Can you believe this is the first zucchini recipe I’ve made – ever?

I’ve made carrot dessert recipes before I’ve even made zucchini dessert recipes… and I don’t even like carrot desserts!

But anyway, I remedied that with this fabulous Zucchini Spice Cake with Cream Cheese Frosting. It is awesome.

This cake is supremely moist and has amazing texture, thanks in part to the zucchini. And then the frosting is well, the icing on top. It’s thick, creamy and sweet with the perfect tang from the cream cheese. And y’all, spice cake and cream cheese is an even better combo than red velvet & cream cheese. Trust.

And the result is this little slice of heaven. I never thought ‘zucchini’ and ‘heaven’ would be found together in the same sentence, but hey, stranger things have happened.

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe! What I love best about this cake is its versatility. If you prefer nuts in your desserts, add some chopped walnuts or pecans on top of the frosting for a little crunch. Or if you want to add some more sweetness, throw some chocolate chips into the batter before baking. So easy to change it to your preferences!

I’m going to keep this post short & sweet because frankly, I have cake to eat. And YOU have cake to make!

Enjoy!

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe!

Zucchini Spice Cake with Cream Cheese Frosting
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Zucchini Spice Cake with Cream Cheese Frosting is incredible! Perfectly spiced with wonderful flecks of zucchini and topped with a lusciously creamy frosting.
Ingredients
  • 1 box spice cake mix
  • 4 eggs
  • ½ cup water
  • ⅓ cup oil
  • ½ cup sour cream
  • 2 & ½ cups shredded zucchini
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • FOR FROSTING:
  • ¼ cup butter, at room temperature
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • 2 tsp vanilla extract
  • About 4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, eggs, water, oil, sour cream and spices until combined. Fold in the shredded zucchini. Pour the batter into the prepared pan and bake for approx. 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  3. In the bowl of a stand mixer, cream together the butter, cream cheese and vanilla until smooth. Add in the powdered sugar about 1 cup at a time or until frosting is thick and fluffy. Spread the frosting over the cake in an even layer. Refrigerate covered for about 1 hour to set before cutting into pieces. Store leftover cake in the fridge covered for up to 3 days.

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe! I hope you guys love this cake! I could not stop eating it 🙂

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe! Have a super sweet weekend!

xo, Hayley

Oreo Poke Cake

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! A couple of days ago, I got my hair done.

This was because I cannot make the platinum blonde and dark brown roots ‘do look cool, no matter how many times I see it on runway models and in fashion magazines. I just look like an old hag. Also, because I’m going to be promoting and selling my cookbook on QVC this month (!!!!). If you haven’t, mark your calendars for May 11!

ANYWAY.

In the middle of the appointment, my awesome stylist Heather put me under one of those orb heat thingies. This is obviously not a technical term, but can you blame me? I can barely put my hair in a ponytail without looking like a charity case.

And as I sat there reading my magazine, I suddenly fell asleep. This would be fine to anyone else, because no one else had a traumatic past experience of sleeping in front of other people like I did. But when Heather gently woke me up a little later, I nearly leapt out of the seat screaming “I’m awake! I’m awake!” and immediately searched for any cameras in sight.

You see, when I was in the eighth grade, my class went on a field trip to Ashland, Oregon for the Oregon Shakespeare Festival. I was rooming with my three besties and all was well in the world. Well, I’ve never been a night owl and I’ve always had a desire to go to bed early, which makes me a terrible sleepover buddy since I’m always the first to fall asleep.

Unbeknownst to me while I slept peacefully, my friends were taking funny pictures of each other… and of me sleeping. I did not know this until weeks later, when my friend had her film developed and brought the photos to school to show us. And then, as she flipped through the photos, she landed on one of me. There I was, laying on my side, mouth open wide, sound asleep with wet hair looking like a displaced sea creature. All my friends laughed and laughed and told me that I didn’t even wake up when the flash went off and I just sat there mortified. Like, I was more mortified seeing my gaping mouth while I was unconscious than the time I wore Happy Bunny shirts unironically and than the time I was obsessed with a Swedish pop band that no one else seemed to care about.

And then they proceeded to show my crush this awful picture and he laughed and laughed because preteen boys don’t make supportive boyfriends and I felt like I could shrink into the ground or back to the underwater world from which me and my fishy lips came from.

So this has cursed me from falling asleep anywhere public, like on airplanes or in busy hair salons. I’ll rest my eyes, but the second I start to feel sleep coming on, I’ll coax myself out of the impending sleep because I’m afraid I’ll fall asleep for real and everyone will see my gross face and take pictures. UGH.

So yeah, I was traumatized and that’s the story. Aren’t you glad you know this part of my past and current psyche? Don’t answer that.

Anyway, can we talk about this gorgeous Oreo Poke Cake? It is phenomenal. I know I say that about a lot of my desserts, but girlfran’, this stuff rocks.

It starts with a dark chocolate cake that you bake and poke a bajillion holes into with a wooden spoon or skewer. Honestly, either way works, but I prefer using the handle of a wooden spoon because bigger holes = more pockets of gooey goodness. Once your cake is covered in holes, you’ll pour on a delectable mixture of sweetened condensed milk and hot fudge sauce. You can’t see me, but right now I’m making the Macaulay Culkin Home Alone face.

Top off this glorious creation with some cookies & cream whipped cream and some crushed Oreo cookies for good measure. Oh! And then drizzle some chocolate sauce all up in that business, because more chocolate never hurt nobody. The only caveat is that you have to let it set for awhile in the fridge – trust me, it tastes SO much better if you wait! It soaks up all of that glorious sweetened condensed milk/hot fudge mixture and really develops a wonderfully rich chocolaty flavor.

Nothing about this cake is embarrassing, except perhaps the number of slices I consumed. Oops.

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find!

5.0 from 2 reviews
Oreo Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Oreo Poke Cake is to-die for! Rich and chocolaty with delicious cookies & cream flavors. So easy, too!
Ingredients
  • 1 box dark chocolate cake mix, plus ingredients on back of box
  • 1 (3.4 oz) box dry instant Oreo pudding mix (if you cannot find this, simply use instant chocolate pudding mix)
  • 1 (14 oz) can sweetened condensed milk
  • ½ cup hot fudge sauce, at room temperature
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 & ½ cups coarsely chopped/crushed Oreo cookies, divided (I used the Oreo Minis & roughly chopped them)
  • Chocolate syrup
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, prepare the chocolate cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the cake batter into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  3. Once cooled, poke holes all over the surface of the cake with the handle of a wooden spoon or a skewer. In a medium bowl, whisk together the condensed milk and hot fudge sauce until smooth. Pour this mixture evenly over the surface of the cake, taking care to fill the holes with the mixture.
  4. Fold ½ cup of the coarsely crushed Oreo cookies into the Cool Whip topping; spread over the entire cake. Top evenly with the remaining coarsely crushed Oreos and drizzle with the chocolate syrup. Refrigerate covered for at LEAST 6 hours, preferably overnight, before cutting into pieces to serve.

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! Super chocolaty and packed with Oreo and delicious cookies & cream flavors, this poke cake is a must-make for any chocolate cookie lover!

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! Have a super sweet day!

xo, Hayley

 

Lemon Layer Cake

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration! If you’re like me, you’re probably frantically planning your Mother’s Day menu.

Frantically because you’re riddled with anxiety like I am, and planning because it has to be perfect.

Or maybe that’s just me?

Either way, Mother’s Day is coming up and of course you want it to be a special affair for your mom, grandma, aunt, sister, BFF, cousin, your pregnant cat Trixie – whatever and whomever is a mama. Actually, please don’t feed Trixie this cake. But I do recommend giving her extra lovins.

ANYWAY. This Lemon Layer Cake is so simple and comes together super quickly which is great since that means you get ample time to spend with your mama. And the star of this cake is a can of Lucky Leaf’s Premium Lemon Fruit Topping & Filling. This stuff is incredible.

It’s very similar to a lemon curd, but I find it’s just perfect – not too sweet, not too tart, and so easy. Just crack open the can and you’re done. I spread the Lemon Filling thickly on each layer before spreading on a creamy cream cheese filling which also has some of the Lemon Filling inside. Then I finished the entire cake off with a beautiful raspberry border which adds a nice pop of color and because lemon + raspberry = BFF. It’s true.

This recipe calls for a cake mix because I’m all about easy shortcuts, but feel free to make your own scratch-made yellow cake mix and flavor it with some lemon zest and lemon juice for that bright lemon flavor. Either way works!

And of course, make sure you serve the special lady in your life a nice, big slice. She deserves it!

Happy (early) Mother’s Day to all you lovely ladies out there!

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration!

Lemon Layer Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Lemon Layer Cake is fantastic! Two layers of supremely moist lemon cake filled with a creamy whipped cream cheese filling and lemon filling!
Ingredients
  • 1 box lemon cake mix, plus ingredients on back of box
  • 1 3.4 oz box dry instant lemon pudding mix
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 can Lucky Leaf Premium Lemon Fruit Topping & Filling
  • Zest of one lemon
  • Raspberries for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 2 9” cake pans with cooking spray. Set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry pudding mix to combine. Portion the batter evenly among the pans and bake as directed on the package, about 20 minutes. Cool completely.
  3. Once cool, make your filling. In a large bowl, beat together the cream cheese, sugar and vanilla until creamy and light, about 1 minute. Beat in ⅓ of the Lucky Leaf Lemon Fruit Filling to combine. Fold in the Cool Whip topping and the lemon zest.
  4. Place a cake layer on a pedestal or plate, top side down. Spread the cake with ⅓ of the Lucky Leaf Lemon Fruit Filling, spreading just about to the edges. Top with ½ of the Cool Whip mixture. Place the remaining cake layer on top, top side down. Spread with the remaining Lucky Leaf Lemon Fruit Topping and the remaining Cool Whip mixture. Garnish with raspberries.

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration! Bright, sweet, tart and ultra lemon-y, this Lemon Layer Cake will be the star of your Mother’s Day celebrations!

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration!

Be sure to connect with Lucky Leaf by visiting their website HERE or connecting with them on Facebook, Twitter & Pinterest for recipe ideas & more!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am working as a brand ambassador for Lucky Leaf and was compensated for this post. All opinions are 100% my own. Thank you for supporting the brands that make The Domestic Rebel possible! 

Quick & Easy Pineapple Upside Down Cupcakes

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! I cannot even begin to tell you how EASY these Pineapple Upside Down Cupcakes are. Like, they’re basically foolproof.

And that’s saying something for a dessert that you’re required to flip upside down.

Growing up, we never had pineapple upside down cake. In fact, it wasn’t even on my radar until I was a teenager, and even then I believe I thought Sandra Lee invented it because I saw it on her cooking show that I was weirdly obsessed with. (Your teenage years are very, very odd time).

But little did I realize that my angel in white, Sandra Lee, did not invent the pineapple upside down cake. In fact, I’m not sure who invented it, but that person’s a genius and I want to buy them a pina colada because this is like, my newest favorite thing.

A couple weeks ago I made these Pineapple Upside Down Cheesecake Bars which were phenomenal. Creamy, dreamy and packed with pineapple flavor. What’s not to love? Since then, I’ve been dreaming of this fantabulous cake and all the different ways I could take those same flavors and incorporate them into a different dessert mashup. But then it hit me.

I didn’t even have a pineapple upside down cake on my blog.

Just go ahead and mail me the ‘worst food blogger ever’ award. Thanks.

I knew this had to change at once, 1) because I’ve been craving pineapple upside down cake fortnightly since I made my cheesecake bars, and 2) because I have yet to meet a person who isn’t mesmerized by the combination of bruleed pineapple and cake. I mean, it’s practically wizardry.

So here you go, in all its (SO SIMPLE OMG) glory: Pineapple Upside Down Cupcakes. Just like the cake, but in two-bite morsels that bake up perfectly, take hardly any effort, and are as gorgeous as they are tasty.

You start with a cake mix – duh. I mean sure, you could make your own scratch-made yellow cake – I’m not one to judge – but I like cake mix because I also like shortcuts. You don’t judge me, I don’t judge you. Capiche?

Flavor it up with the usual suspects: eggs, oil, and the juice from the pineapple you’re using. This adds a nice hint of pineapple to the cake batter without it being super pineapple-y. You can, of course, use the Pineapple cake mix if you can find it for a stronger flavor.

Then before you pour the batter into your muffin cups, you gotta make your brown sugar sawce. Mix melted butter and brown sugar. Ta-da! You are now a saucy genius. Distribute this mixture into greased (!!) muffin cups. Then add in your pineapple chunks (I used 3 per cup) and pour over your batter.

Now here’s where we can debate a little bit: some people like using crushed pineapple because they think there’s more pineapple per surface area and other reasons I’m sure. This is totally cool. I consulted with the pineapple upside down gods and they were like, “for sure dude, that rocks.” So it’s honestly to your preference whether or not you want to use crushed pineapple, pineapple chunks, pineapple tidbits… and whatever other shape they make pineapple in.

And then there’s the cherry debate. Do you bake the cherry in the cake mixture or top off the finished product? For these, I topped the finished product with the cherry so it’d look prettier in photos, and also because I couldn’t fit the plump maraschino cherry in between three pineapple chunks. So it was actually a matter of spacial problems than anything else. Again – do what feels right in your soul. Connect on a deeper level with the cherry. What does it tell you to do? Kumbaya, etc. etc.

And then bake it! It’s really that easy. Once it’s baked, let it set for a few minutes – sing your favorite song, fold a couple articles of clothing, walk your dog – and then very carefully flip it onto a baking sheet, tray, platter, etc. You may need to run a knife around the edge of the cake to help release it, but it’ll come out if you greased the daylights out of it… which you should always do.

Last part: EAT.

Now who wants to make me some?

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing!

Quick & Easy Pineapple Upside Down Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pineapple Upside Down Cupcakes are SO SIMPLE to make and they taste from-scratch and absolutely heavenly! No one will know they started with a box mix!
Ingredients
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 & ¼ cups pineapple juice (reserved from the can - if you cannot extract this much pineapple juice, get as much as you can and add water to make it to 1 & ¼ cups)
  • 1 large can pineapple chunks
  • ⅓ cup melted butter
  • ⅔ cup brown sugar
  • Maraschino cherries
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 24 muffin cups with cooking spray. In a small bowl, whisk together the melted butter and brown sugar until combined. Drop heaping Tablespoonfuls of this brown sugar mixture into the bottoms of the cups. Place three pineapple chunks in a star pattern into the brown sugar mixture.
  2. In a large bowl, beat together the cake mix, eggs, oil and pineapple juice until combined, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake for approx. 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans for about 5-7 minutes, then very carefully invert onto a baking sheet, serving platter, tray, etc. You may need to run your knife along the edges of the cupcakes before releasing them.
  4. Garnish with cherries and serve warm or room temperature.

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! Buttery, brown sugar-y, and with that bruleed pineapple flavor, these cupcakes are rock star! No wonder they’re a classic!

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! Have a super sweet day!

xo, Hayley

Chocolate Tres Leches Cake

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! As you’re reading this, I’m probably on a plane or standing on a city street in Portland, Oregon.

And I’m probably standing in line for VooDoo Doughnuts.

And that will probably be my fifth doughnut of the day. Or twelfth. Hard to say.

Have you ever thought about a place that you’ve never been but you just get the vibe that you’ll want to move there? Me too. That’s kind of how I’m feeling about Portland. I know nothing except that it’s called ‘PDX’ for short (probably by dorky tourists like me) and that they are known for their fantastic food trucks and doughnuts, hence why I’ve probably eaten nineteen by the time you’ve read this. I know, I eat fast.

But I already get the feeling deep in my stomach that I’ll love it there and want to move ASAP. Maybe it’s because I’ve been lazy apartment hunting for the past few weeks, or maybe it’s because I’m sick of Sacramento (a healthy mixture of both. By the way, ‘lazy apartment hunting’ is that thing when you’re too broke to move out but you want to move out, so you browse Zillow and Forrent.com religiously as if you’re ready to move in next weekend).

Anyway, I’m here for the Indulge Conference which is a fun little food blogging conference in the city. Basically, we’ll spend the entire time chit-chatting and catching up, doing copious amounts of eating, and learning tips & tricks to be better bloggers, bakers, food photographers, and shoppers. Well, maybe not the last one, but I always use a new city as an opportunity to brush up on my shopping game, don’t you?

But while I’m away I’ll be dreaming about seeing my puppies again, sleeping in my own bed, and this Chocolate Tres Leches Cake that’s currently in my fridge.

So the idea came to me when I was browsing on Pinterest and happened to scroll past my Best-Ever Tres Leches Cake.  That stuff is the bomb, you guys. I realized how much I loved that cake and that I needed to come up with a different spin on it, and thus the Chocolate version was born.

This starts out the same way as the regular Tres Leches Cake but with dark chocolate fudge cake mix. I love using dark chocolate cake mix because it adds such a richer, more complex chocolate flavor than Devil’s food, but if that’s what you’ve got on hand, by all means – your cake will still be edible. KIDDING. It’ll be DELICIOUS!

Bake it up in your 13×9″ baking pan and let it cool for a hot minute (or five). Then poke holes all over the top and drizzle on the tres leches part of the tres leches cake: evaporated milk, sweetened condensed milk, and heavy cream. (Can you hear me groaning?) Let it set in the fridge for several hours, preferably overnight, to soak in all those juices and get super moist and creamy.

Next, I frosted my cake with an Abuelita Whipped Cream. (Say whaaa?) Abuelita is that yellow package of chocolate typically found on the Hispanic food aisle with the grandma on the front sipping chocolate mischievously. Anyway, it’s authentic Mexican chocolate and it’s SO good.

I whipped up some heavy cream and sugar until it had semi-stiff peaks, then grated in some Abuelita Chocolate – about half of one of the round discs. This gave it a speckled look that’s pretty and was flavored with that rich, warm chocolate. Lastly, I topped the cake slices with a pretty pile of chocolate shavings which I happened to have in my freezer. If you can’t find Abuelita, you may always use your favorite chocolate to shave into the whipped cream and to use for the chocolate curl garnish. I don’t recommend using Abuelita for the chocolate curls, though, as it’s typically used for hot cocoa and won’t strip into neat curls.

So yeah – you could say I’m longing for a slice, even though my diet has been nothing but doughnuts. Until I return, cake. Until I return.

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please!

Chocolate Tres Leches Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Chocolate Tres Leches Cake is phenomenal! Thick, rich chocolate cake is filled with three types of creamy milks and topped with a shaved chocolate whipped cream. A fun twist on a classic cake!
Ingredients
  • 1 box dark chocolate fudge cake mix (or any chocolate cake mix), plus ingredients on the back of the box
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 & ¾ cups heavy cream, divided
  • 1 tsp vanilla extract
  • ½ of a disc of Abuelita Chocolate (found in the Hispanic foods aisle) OR about 1 oz chocolate (such as Baker's, Ghirardelli, etc)
  • 1 Tbsp sugar
  • Chocolate shavings or sprinkles, for garnish
Instructions
  1. Preheat the oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In a large bowl, prepare the cake mix according to package directions. Pour into the prepared pan and bake for about 20-22 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 5-10 minutes.
  3. Once cooled for a little bit, poke holes over the entire cake using the handle of a wooden spoon or spatula. Meanwhile, in a medium bowl, whisk together the sweetened condensed milk, evaporated milk, ¾ cup of the heavy cream and the vanilla together until blended. Pour the mixture over the cake, allowing the mixture to fill the holes in the cake. The mixture may pool around the edges of the cake; this is okay. Refrigerate the cake for 6 hours or overnight.
  4. Once cake has set in the fridge, make your whipped cream. In the bowl of a stand mixer, beat the remaining 1 cup heavy cream and the Tablespoon of sugar together on high speed for about 3 minutes or until it has semi-stiff peaks. Grate in half of a disc of the Abuelita chocolate (or about 1 oz of any other type of good quality chocolate, such as Baker's, Ghirardelli, etc). Continue beating until stiff peaks form.
  5. Spread the whipped cream over the cake in an even layer. Garnish each slice with chocolate shavings/curls, or sprinkles. Store airtight in the fridge.

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! Creamy, moist, and bursting with rich chocolate flavor, this cake is such a unique twist on a classic cake!

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! Have a super sweet day!

xo, Hayley

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert! Usually I’m not a big fan of spring, but I’ve come around to it this year.

For one, we’ve been blessed with wonderful weather here in California. I love the rain, so I’m welcoming El Nino with open arms. But on the days when it isn’t raining, it’s perfectly sunny and not too warm, not too cool. If it could be like this forever, I’d never leave!

I think my change of heart has to do with the fact that I found an allergy medication that works. Oh, how I love thee, antihistamines.

That, and I have about a bajillion sun dresses that I need to wear ASAP.

Okay, fine. That, and I love spring flavors. There’s something so refreshingly light and tasty about lemon and blueberries – besides the fact that they pair so beautifully together! Lemon just adds the right amount of tartness to any dessert recipe, and the blueberries bring such amazing sweetness and color. Together, this duo is killing it at this whole spring thing!

And that flavor combination is the inspiration for this gorg Lemon Blueberry Cheesecake. I mean… no words, people. I need an excuse to bring this to a springtime brunch or soiree because it’s the perfect sidekick to any party or get-together!

This cheesecake is so supremely creamy and dreamy, and it’s loaded with tart lemon flavor that adds such a wonderful brightness and lightness. Just before it’s baked, I swirled in some of Lucky Leaf’s Blueberry Fruit Topping, which adds tremendous flavor and a lovely purple-y blue swirl. Then I baked it until it was just about golden and set. I’m a brand ambassador this year for Lucky Leaf and I love their products and know you’ll love them, too.

Once it has time to chill in the fridge, it’s eating time! Just before serving, I highly recommend topping it with a healthy helping of more Lucky Leaf Blueberry Fruit Topping. Have you had the stuff? It’s just divine. Fruity, sweet and sublime. I eat fruit topping on just about anything I can, from pancakes & waffles to cake slices and cheesecake.

Lastly, I serve it up with a dollop of whipped cream and a lemon wedge in case someone wants to impart more of that juicy, bright lemon flavor. Either way you slice it, you’ve got one helluva yummy cheesecake on your hands!

So rejoice in the spring season with me and make this cheesecake!

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert!

5.0 from 1 reviews
Lemon Blueberry Cheesecake
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Lemon Blueberry Cheesecake is phenomenal! Tart, sweet and bursting with juicy lemon and blueberries, it's so easy to make!
Ingredients
  • 2 (8 oz) pkgs cream cheese, softened to room temperature
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • ¼ cup fresh lemon juice
  • 2 eggs
  • ½ cup sour cream
  • Zest of one lemon
  • 1 can Lucky Leaf Premium Blueberry Fruit Topping & Filling, divided
  • 1 graham cracker crust
  • Whipped cream and lemon slices, for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F. Place the graham cracker crust onto a rimmed baking sheet. Set aside.
  2. In the bowl of a stand mixer, cream together the cream cheese, sugar, vanilla and lemon juice until creamy and smooth, about 2 minutes. Add in the eggs, one at a time, blending well after each addition. Add in the sour cream and lemon zest and beat to combine.
  3. Pour the cheesecake into the graham crust. Top with 5-6 heaping dollops (about 2-3 Tbsp or so) of blueberry fruit topping onto the cheesecake in a circular pattern. Using a clean butter knife, swirl the blueberry fruit topping into the cheesecake.
  4. Bake for approx. 35-40 minutes or until the center is just about set - if it wiggles a little, that's okay. Cool completely, then refrigerate for at least 2 hours to set. Just before serving, top the slices with more blueberry fruit topping and garnish with whipped cream and a lemon wedge.

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert! Creamy, light, lusciously smooth and bursting with fresh lemon and blueberry flavors, you’ll love this fabulous cheesecake!

Be sure to connect with Lucky Leaf on their website, Facebook, Pinterest, or Twitter!

Have a great day!

xo, Hayley

In the interest of full disclosure, I am working as a blog ambassador for Lucky Leaf. Thank you for supporting the brands that keep my blog business afloat! 

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