Banana Bread Coffee Cake combines two classic breakfast foods into one ULTIMATE pastry.

Hi! I’m back!

I know I’ve been gone awhile, but I needed a little break. I explained a little bit on Instagram, but basically the long and short of it was, burn out is a real thing, the pressures of social media and being “on” all the time was getting to me, and I needed time to focus on me and getting happy again.

Now that I’m back, I feel like I am back with a purpose. With a vengeance. Okay, vengeance may be dramatic but you know what I mean. I feel so creative and inspired and ready to share an abundance of recipes with you again. And it feels so good.

So thanks for being patient while I went MIA! But now that I’m back, let’s immediately dive into the topic of this Banana Bread Coffee Cake, shall we? Because it’s the woman of the hour, for real.

Banana Bread Coffee Cake

So as the name suggests, this bad boy is a delightful combination of both banana bread and coffee cake, both of which I’m sure you’ve had before. But when combined together? Mind-blowing. It’s truly EXCELLENT and I had to get it out of my house expeditiously. Let’s break it down.

The Base

The base of the coffee cake is actually a banana bread/cake hybrid. It isn’t as dense as banana bread but still has that quintessential banana bread flavor we all love. Your typical banana bread ingredients are in here, including of course, bananas, as well as melted butter, brown sugar and white sugar, an egg, flour, baking soda, salt, sour cream, vanilla extract, and for a little extra punch, banana extract. Banana extract is optional, but when I bake banana desserts I like adding it to really punch up that flavor.

The Crumble

The crumble is where the coffee cake meets the banana bread. This is where we’ll be mixing together more melted butter, brown sugar, granulated white sugar, some cinnamon, and flour together to make a nice crumb topping. In addition to the crumble topping, we’ll also have a ribbon of cinnamon sugar in between the layers of the banana bread coffee cake which adds such great flavor and is another authentic aspect of coffee cake. That’s just a combination of brown sugar and cinnamon. Super simple!

I know you’re going to LOVE this super moist and ultra delicious Banana Bread Coffee Cake!

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Banana Bread Coffee Cake

This Banana Bread Coffee Cake is so moist, delicious and is the perfect mashup between banana bread and crumbly coffee cake!

Course Breakfast, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 slices

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp (1 stick) unsalted butter, melted
• 1/2 cup brown sugar, lightly packed
• 1/2 cup granulated white sugar
• 1/3 cup full-fat sour cream, at room temperature
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 1 tsp banana extract, optional but recommended
• 1 cup banana, mashed (about 3 medium bananas)

For the Cinnamon Sugar Ribbon:

• 1/3 cup light brown sugar, lightly packed
• 1½ tsp ground cinnamon

For the Crumb Topping:

• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar, lightly packed
• 6 Tbsp unsalted butter, melted

Instructions

• Preheat oven to 350℉. Line an 8x8" light metal square baking pan with parchment paper or foil, extending the sides of the parchment paper or foil over the edges of the pan to make an overhang. Spray the parchment paper or foil with cooking spray; set aside.
• For the Banana Cake: In a medium bowl, combine the flour, baking soda and salt and whisk until combined. Set aside. In a large bowl, combine the melted butter, brown sugar and white sugar and whisk until blended. Add in the sour cream and the egg and whisk until combined. Add in the vanilla extract and banana extract, whisking well, followed by the mashed banana. Mixture may be a little lumpy; that's okay. Whisk in the flour mixture until just barely combined and no white streaks remain. Do not overmix. Set aside.
• For the Cinnamon Ribbon and Crumble: First make the cinnamon sugar ribbon that will go in between the cake layers. In a small bowl, mix together the brown sugar and the cinnamon until combined. Set aside. For the crumble: In a medium bowl, whisk together the flour, cinnamon, brown sugar, white sugar, and melted butter until a soft crumble comes together.
• Add half of the banana bread cake batter to the prepared pan and smooth it into an even layer. Sprinkle with the entirety of the cinnamon sugar ribbon in an even layer. Top with the remaining banana bread cake batter and smooth out into an even layer. Lastly, crumble the crumb mixture evenly over the cake so you can't really see any cake layer peeking out.
• Bake for approximately 40-50 minutes or until a toothpick inserted near the center comes out clean or with moist, but not super wet, crumbs. Cool on a wire rack for about 20 minutes before cutting, if you cannot wait, or cool completely if desired. Store covered at room temperature. Makes approx. 9-12 slices depending on how small you want the slices.

Notes

Banana extract is an optional ingredient, but when making banana desserts, I love adding it. It just helps impart a punchier banana flavor in my opinion. 

This recipe truly is a game changer! My neighbors, friends and I LOVED this one!

Craving more banana? Try this recipe!

Best Ever Banana Bars!

Have a super sweet day!

xo, Hayley

The post Banana Bread Coffee Cake first appeared on The Domestic Rebel.

This Strawberry Shortcake Icebox Cake combines your fave nostalgic strawberry shortcake ice cream bar flavors with a delicious no-bake icebox cake into one amazing dessert!

Boy howdy, do I have an amazing recipe for you today.

(Side note: do people actually say ‘boy howdy’?)

Whatever greetings are popular nowadays, hi. I’m here today with a brand spankin’ new recipe you’re gonna wanna bookmark and/or print immediately. If you love strawberries, easy desserts, icebox cakes, or those strawberry shortcake ice cream bars from your childhood, this is your recipe.

Icebox cakes are such a cinch to make and usually have a Cool Whip or an ice cream filling and a base/layering of some kind of graham cracker or pound cake situation. This one is no different, but it has those nostalgic flavors of strawberry shortcake!

How to Make Strawberry Shortcake Icebox Cake

So this cake is really simple and just requires some layering aspects! The main components are:

• The Cake: for this, we’re using a frozen (but thawed) store-bought pound cake that we’ve cut into thirds lengthwise
• The Filling: the filling consists of Cool Whip that’s been thawed and some softened strawberry preserves, as well as…
• The Topping: the topping is my blend of strawberry shortcake crunch, which gives it that nostalgic ice cream bar flavor. You’ll sprinkle some in between the layers of cake, but we’re really gonna layer it on thick for the topping part!

Assembling the Icebox Cake

Assembly is really easy, if not a touch labor intensive! You could even enlist the kids to help because you really can’t mess it up!

You’ll line the same pan the pound cake came in with foil or parchment and extend the foil or parchment over the edges of the pan – this will create a ‘sling’ effect which will make the cake easier to remove later. Add in a single layer of the cake, and top with some Cool Whip and a couple spoonfuls of strawberry preserves. Then you’ll sprinkle on a little strawberry crunch and repeat the layers, finishing with a big layer of Cool Whip and a tooooon of strawberry crunch.

This recipe needs to chill in the fridge for at least 4 hours or until the layers are set and firmed before you can slice it! You can also freeze this if you’d like, but it will obviously be a lot more icy and firm.

If you loved those strawberry shortcake ice cream bars from your childhood, you’re going to LOVE this Strawberry Shortcake Icebox Cake! It’s seriously DELISH!

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Strawberry Shortcake Icebox Cake

This Strawberry Shortcake Icebox Cake tastes just like those ice cream bars from childhood but in a quick and easy ICEBOX CAKE! You're going to love this no-bake cake!

Course Cakes/Cupcakes, No Bake Desserts

Cuisine American, Dessert

Prep Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 10 slices

Ingredients

• 18-20 Golden Oreos
• 1/4 cup unsalted butter, melted
• 3 oz strawberry gelatin mix (just the dry powder)
• 1 Sara Lee frozen loaf cake, thawed (keep the loaf pan it comes in)
• 8 oz tub Cool Whip, thawed
• 1/2 cup strawberry preserves (I used seedless)

Instructions

• To make the strawberry crunch: in the bowl of a food processor, pulse the Golden Oreos until they are coarse crumbs. Add in the melted butter and gelatin powder and pulse again until the mixture is combined and has a finer crumb. This will make MORE than you need - but save the extra for topping ice cream sundaes, yogurt parfaits, pudding, oatmeal, etc.
• Remove the pound cake from the pan but save the pan. Line the pan with foil or parchment paper, allowing the edges of the foil or parchment to hang over the edges of the pan. Slice the pound cake carefully into thirds lengthwise using a serrated knife. Place the bottom slice of cake into the bottom of the lined pan.
• Spread the top of the cake layer with 1 cup of Cool Whip in an even layer. Top with 1/4 cup of strawberry preserves and spread or swirl it into the Cool Whip with a knife or the back of a spoon. Sprinkle with about 1/4 cup of the strawberry crunch.
• Repeat with another slice of cake and the same layering process. Lastly, top with the third piece of cake and frost with the remaining 1-1.5 cups of Cool Whip. Top with 3/4-1 cup of the strawberry crunch and pat it down gently into the Cool Whip topping.
• Cover loosely with foil and refrigerate until firm and set, at least 4 hours. Gently lift out of the loaf pan and cut into slices to serve.

Notes

This recipe will give you extra strawberry crunch, so here are some suggestions on how to use it: mix it into cereal/oatmeal, top yogurt parfaits, ice cream sundaes, or milkshakes, sprinkle onto cupcakes, make my Strawberry Crunch Poke Cake.

This recipe is so simple and delicious – I hope you enjoy!

Have a super sweet day!

xo, Hayley

The post Strawberry Shortcake Icebox Cake first appeared on The Domestic Rebel.

This Orange Creamsicle Poke Cake has the nostalgic flavors of an orange creamsicle ice pop from childhood but in a dreamy and delicious cake!

During summers as a kid, my siblings, friends and I were always swimming in my Grammie’s pool. After a few hours, she’d emerge with a basket full of assorted ice pops, ice cream bars and the like, or offer to make up scoops of ice cream cones. Every day we’d select a different frozen treat du jour; some days I opted for a cookie dough ice cream scoop, and others I went right for the creamsicles.

Nothing beats the classic, nostalgic combination of bright, zesty orange and creamy, rich vanilla flavors! This cake combines that childhood fave flavor into a fun new treat.

Poke Cakes

Poke cakes are certainly nothing new – in fact, they are a nostalgic treat in and of themselves. You typically prepare a box cake mix according to the package instructions, bake it, and then poke holes all over the baked cake using the handle of a wooden spoon or a skewer. Once the cake has been “poked”, you’ll pour over a liquid-y Jello mixture using any flavor you like (today we’re obviously using orange!) and then cover and refrigerate the cake.

After the cake has had time to set in the fridge, the cake will have this marbled appearance where the Jello was poured and poked into the cake. You’ll just need to frost it and you’re done!

Orange Creamsicle Poke Cake

Of course, today’s flavor is Orange Creamsicle, so we’re working with orange and vanilla flavors – arguably the best combo! You’ll prepare a box of vanilla cake mix according to the package directions. (Any brand works!). Then you’ll make up your Jello mixture. For this recipe, we’re going to use orange gelatin as well as some orange juice for added orange flavor + some orange extract for a little extra boost.

You’ll whisk together the orange Jello, water, OJ and orange extract and pour it over your baked and poked cake. Allow your cake to cool in the fridge for a few hours. For a little extra orange-y goodness, I spread the top of the cake with some chopped mandarin oranges, but this is optional. After, I frosted the cake with fresh vanilla whipped cream.

This cake is light, fluffy, fruity, and oh so delicious! I know you’re going to be making this Orange Creamsicle Poke Cake again and again this summer!

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Orange Creamsicle Poke Cake

This Orange Creamsicle Poke Cake is seriously dreamy! Light, fluffy, fruity and oh so simple, it tastes just like a nostalgic ice cream bar from your childhood but in a delicious cake!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 16 slices

Ingredients

• One box vanilla cake mix, plus ingredients on the back of the box to prepare a 13x9 cake
• 3 oz (1 small box) orange gelatin
• 1 cup boiling water
• 1/2 cup orange juice
• 1/2 tsp orange extract, optional but recommended
• 1 can (10.5oz) mandarin oranges, drained and chopped (optional)
• 1¼ cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 2 tsp pure vanilla extract

Instructions

• Prepare the cake batter according to the package instructions and bake in a 13x9" baking pan until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool for about 15 minutes, then use the handle of a wooden spoon or a skewer to poke holes all over the cake.
• In a medium bowl, whisk together the orange gelatin powder and boiling water until dissolved, about 1 minute. Stir in the orange juice and orange extract, if using, and whisk for another minute until fully incorporated. Pour the orange Jello mixture evenly over the cake, trying to fill the holes as much as possible with the mixture. Cover and refrigerate the cake for at least 2 hours, up to overnight, to allow the cake to set and absorb the flavors.
• Just before you're ready to serve, spread the chopped mandarin oranges over the surface of the cake in an even layer (if using). Then, prepare your whipped cream frosting.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream, confectioners' sugar and vanilla extract on high speed for about 5-7 minutes or until stiff peaks have formed. Spread the whipped cream evenly over the cake. Cut into slices to serve, and store any leftover cake covered in the fridge for up to 3 days.

This cake totally reminds me of my childhood summer days and I know it’ll bring you fond memories, too!

Have a super sweet day!

xo, Hayley

The post Orange Creamsicle Poke Cake first appeared on The Domestic Rebel.

This Flourless Chocolate Cloud Cake is exceptionally fudgy, surprisingly simple to make and is gorgeous to boot!

Mother’s Day is fast approaching and I am trying to figure out how to throw my mom a good one this year! We both have joined Weight Watchers so we are watching our food consumption, but I also want us to have something to celebrate her special day since she’s the best momma.

If you’re also looking for an easy, show-stopping dessert for Mother’s Day or any day of the year, this is the recipe you need to bookmark! It is outstanding!

Flourless Chocolate Cloud Cake

This recipe comes from Richard Sax and is called a cloud cake because it has a cloud-like appearance due to the meringue topping. I know – meringue sounds difficult, but I promise, the cake does all the work for you!

Flourless chocolate cake has simple pantry ingredients, including:

• Bittersweet chocolate: I like to use a high quality chocolate since chocolate is the star in this recipe! Guittard or Ghirardelli are great.
• Unsalted butter: adds great flavor and is the fat component
• Large eggs: we’re going to separate them
• Sugar: for sweetness
• Espresso powder: as a chocolate flavor enhancer
• Vanilla extract:  for flavor

Making Flourless Chocolate Cloud Cake

Making the cake is pretty easy, if not a tad labor intensive… but it is more than worth it for the fudgy, irresistible pay off.

You’ll simply melt the butter and chocolate together until combined and glossy, then cool slightly and mix it into a bowl with sugar, 4 egg yolks + 2 whole eggs. Add in the vanilla and espresso powder to combine. Then in a separate bowl, you’ll beat the egg whites until they reach glossy, soft peaks and fold the whites into the chocolate mixture.

Pour the batter into a greased and lined springform pan and bake! The cake will come out tall and puffy but will soon deflate and create this crackly, crater-ish appearance with these chocolate meringue shards on top. It’s very architectural and cool and does evoke the feelings of a sharp, dark cloud.

But the inside is the magic: fudgy, rich, almost melt-in-your-mouth like a pudding. Combined with those delicate, airy, snappy meringue pieces, it is HEAVENLY. Truly a remarkable cake you MUST try!

Recipe adapted from here

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Flourless Chocolate Cloud Cake

This Flourless Chocolate Cloud Cake is fudgy, thick, melt-in-your-mouth deliciousness with delicately crispy meringue pieces on top that's absolutely remarkable!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Ingredients

• 8 oz high quality bittersweet chocolate, coarsely chopped such as Ghirardelli or Guittard
• 1/2 cup unsalted butter, cubed, at room temperature
• 6 large eggs
• 1 cup granulated white sugar
• 1 Tbsp instant espresso powder, optional but recommended
• 1 Tbsp pure vanilla extract

Instructions

• Preheat oven to 350℉. Line a 9" round springform pan with a parchment paper round and lightly grease with cooking spray; set aside.
• In a microwave safe bowl, combine the cubed butter and chopped chocolate and microwave on HIGH power in 20-30 second increments, stirring until melted and smooth. Set aside to cool.
• Meanwhile, separate 4 of the eggs among two bowls, placing the egg yolks into a larger bowl and the egg whites into a smaller bowl. Add two whole eggs in with the yolks. Mix 1/2 cup of the sugar with the yolk mixture until smooth and combined. Slowly whisk in the warm chocolate mixture, followed by the espresso powder and vanilla extract.
• To a clean, dry stand mixer bowl, add the egg whites and attach the whisk attachment. Whip on medium-high power, slowly adding in the remaining 1/2 cup sugar, until egg whites reach soft, glossy peaks, about 5-7 minutes. Fold half of the egg whites into the chocolate mixture, then fold in the remaining egg whites carefully until no streaks of white remain.
• Pour the batter into the prepared pan and smooth out into an even layer. Bake for 35-40 minutes or until the top has puffed and the center is no longer wobbly. Be careful not to bake beyond this point.
• Let the cake cool in the pan on a wire rack. The center of the cake will sink as it cools, creating a kind of crater-ish appearance which is what we want! Allow the cake to cool completely before cutting into slices.

Notes

Due to the limited ingredient list and chocolate being the star of the recipe, I highly suggest using a high quality chocolate bar for this recipe. My favorites are Ghirardelli, Guittard, or Scharffenberger. 

Instant espresso powder adds a wonderful extra richness and depth to the chocolate flavor. It will not make the cake taste coffee-like. You may omit if you wish.

This cake is SO dreamy! I hope you love it!

Have a super sweet day!

xo, Hayley

The post Flourless Chocolate Cloud Cake first appeared on The Domestic Rebel.

This Carrot Snack Cake is an easy, one layer carrot cake packed with flavor that’s perfect for a little snack!

I cannot believe Easter is already this weekend! Where has the time gone?!

I feel like I just celebrated my birthday and it was four months ago in January. Now we’re into April and I’m wondering how we are almost at the halfway point of 2023. Craziness!

My family and I don’t really celebrate Easter, but I may go over and have dinner with my parents. If you’re having a small gathering as well, this recipe is for you!

Carrot Snacking Cake

I posted my Chocolate Snack Cake a couple weeks ago and it went crazy on Instagram! People immediately requested MORE snack cakes and I am happy to oblige. These cakes are simple to make, are perfect for a small batch and don’t require you to frost a huge layer cake. Snack cakes are basically a one pan cake (usually an 8″ or 9″ round pan size) and are perfect to feed 1-4 people. Simple, easy, delicious, scaled-down versions of your faves.

This version happens to be carrot cake which is one of my most popular recipes on my blog!

My carrot cake recipe has oil in it which makes for an incredibly moist cake. I also use crushed pineapple for flavor and moisture so there is NO dry, crumbly cake here!

Making the Snack Cake

To make the snack cake, you’ll basically get your simple pantry ingredients ready including: oil, brown sugar, white granulated sugar, eggs, vanilla extract, some crushed pineapple from a small can, all-purpose flour, salt, spices, baking soda, and of course, carrots! In my original recipe, I added coarsely chopped pecans to my cake batter, but I opted to leave them out this time since these snacking cakes can be on the smaller size and didn’t want the nuts to weigh down the small cake.

You’ll bake the cake and let it cool, then frost it. I used a cream cheese frosting because that’s what I think pairs best with carrot cake! I topped mine with chopped, toasted pecans for a little texture and crunch and since I omitted them from the cake batter.

The result is a moist, flavorful, spicy and sweet carrot cake you’re going to LOVE.

Seriously… you need to bookmark this recipe for Carrot Snack Cake! You can thank me later!

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Carrot Snack Cake

This Carrot Snack Cake is a perfect petite cake for when you have a carrot cake craving! Moist, spicy and sweet, it's topped with a cream cheese icing and hits the spot!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

FOR THE CARROT CAKE:

• 4 oz (1/2 of an 8 oz can) crushed pineapple, drained
• 2 large eggs
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• Pinch salt
• 1 tsp ground cinnamon
• Pinch cloves
• 1 cup all-purpose flour
• 1 cup finely shredded carrots

FOR THE CREAM CHEESE FROSTING:

• 2 Tbsp unsalted butter, softened
• 4 oz (1/2 of a package) cream cheese, softened
• 1 tsp pure vanilla extract
• 1½ cups confectioners' sugar
• 2 Tbsp heavy cream or milk, if needed to thin out frosting
• 1/2 cup chopped pecans, lightly toasted for topping, optional

Instructions

• Preheat oven to 350℉. Line an 8" or 9" round light metal baking pan with parchment and grease the pan and the parchment round liberally with cooking spray; set aside.
• Meanwhile, in a large bowl, whisk together the crushed pineapple, eggs, both sugars, vanilla extract and oil together until combined. Add in the baking soda, salt, spices, and flour and mix together until just barely blended - still with some streaks of flour. Fold in the shredded carrots and mix to combine.
• Pour the batter into the prepared baking pan and smooth out the top. Bake for 22-28 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely, then invert onto a plate or cake pedestal to frost.
• For the frosting: In a medium bowl, beat together the butter, cream cheese, and vanilla with a handheld electric mixer until smooth and creamy, about 30 seconds. Add in the confectioners' sugar and mix well until a soft frosting comes together. If needed, add in the milk or heavy cream to thin out the frosting.
• Spread the frosting evenly over the top of the cake and top with the toasted pecans. Serve immediately or store leftovers covered airtight in the fridge for up to 5 days.

Notes

If you don't have crushed pineapple, you can replace it with applesauce instead.

I hope you love this carrot cake!

Have a super sweet day!

xo, Hayley

The post Carrot Snack Cake first appeared on The Domestic Rebel.

This Best Ever Chocolate Snack Cake is perfect for when you need a small chocolate cake quickly! It’s moist, flavorful, super chocolaty and SO simple!

I don’t know what it is, but lately my body has been craving chocolate almost insatiably. I went from being meh about chocolate to being a certified chocoholic.

I mean, not that there’s anything wrong with that necessarily. Everything in moderation, right? But chocolate was never my go-to and now I cannot get enough.

But since I don’t need a whole, normal-size chocolate cake lying around my apartment tempting me all hours of the live long day, I figured I’d better brainstorm a recipe that was smaller in size but delivered that delicious craving.

Chocolate Snack Cake

First things first: what’s a chocolate snack cake? Snack cakes are becoming more popular and they’re essentially a one layer cake made in a small 8″ or 9″ round or square pan. They’re great when you’re craving an actual cake but don’t need the whole enchilada of a layer cake or sheet cake. I love how simple they are to whip up!

This cake has some pretty standard cake ingredients, including all-purpose flour, sugar, unsweetened cocoa (of course!), salt, baking soda, vanilla extract, vegetable oil, a little vinegar which interacts with the baking soda to help create a lovely crumb, and a secret ingredient to help really jazz up this cake. That ingredient is brewed black coffee and it is my secret weapon for the BEST chocolate cakes ever. Don’t worry; it won’t make your cakes taste like mocha or coffee; instead, the coffee mixes with the cocoa powder and richens the chocolate notes, creating a deeper chocolate flavor.

You’ll also need to frost your little snack cake which can be easily done by combining some softened butter, cocoa powder, vanilla extract, heavy cream, and confectioners’ sugar whipped together until nice and creamy. I’m all about easy recipes here, and this one is no exception!

Tips for Chocolate Snack Cake

• Make sure you use a toothpick or a cake tester to test the cake for doneness. The cake tester should come out clean or with moist, but not wet, crumbs.
• You can bake the cake in an 8″ round or square pan or a 9″ round pan. I used an 8″ round pan. The baking times should be similar enough, but if you use the larger size (9″), check for doneness sooner.
• Wait for the cake to cool completely before frosting it so the frosting doesn’t melt.
• The cake can be stored covered at room temperature for up to 5 days.

This rich, chocolaty Chocolate Snack Cake is easily going to be my new favorite, and I hope it’ll become yours too!

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Best Chocolate Snack Cake

This Best Ever Chocolate Snack Cake is my go-to for an easy, moist, deliciously chocolaty snack cake that comes together quickly and satisfies my chocolate cravings!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Ingredients

FOR THE CAKE:

• 1½ cups all-purpose flour
• 1 cup granulated white sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp baking soda
• 1/3 cup vegetable oil
• 1 tsp pure vanilla extract
• 1 Tbsp white vinegar
• 1 cup brewed black coffee, at room temperature

FOR THE FROSTING:

• 1/4 cup unsalted butter, softened
• 1/4 cup unsweetened cocoa powder
• 1 tsp pure vanilla extract
• 2-4 Tbsp heavy cream
• 1½ cups confectioners' sugar
• Rainbow sprinkles for garnishing, optional

Instructions

• Preheat oven to 350℉. Grease a 8" or 9" round light metal baking pan with cooking spray and set aside. If desired, you can place a parchment paper round in the bottom of your pan for added security.
• In a medium bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until just combined. Add in the vegetable oil, vanilla extract, vinegar and room temperature coffee to the dry ingredients and whisk until fully incorporated, taking care to scrape the bottom and sides of the bowl. Pour the batter into the prepared pan.
• Bake for 25-35 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely before inverting onto a wire rack or cake plate.
• For the frosting: In a large bowl, cream together the softened butter, cocoa powder and vanilla extract together with a handheld electric mixer on medium-low speed. Add in the confectioners' sugar and the heavy cream and continue mixing until it all comes together in a soft and creamy frosting.
• Spread the frosting evenly over the top of the cooled cake. Sprinkle with rainbow jimmies if desired. Store any leftover cake airtight at room temperature, for up to 5 days.

Notes

You read the recipe correctly; there are NO eggs in this recipe. The vinegar and baking soda react together creating a lovely texture that replaces the need for eggs here, along with the oil adding enough moisture. In other words, minus the frosting, this cake is vegan.

This cake is so moist, richly chocolaty and divine! I know you’re going to love it!

Craving more cocoa? Check out this chocolaty recipe!

Ultimate Chocolate Chip Cookie Bars

Have a super sweet day!

xo, Hayley

The post The Best Chocolate Snack Cake first appeared on The Domestic Rebel.

These Carrot Cake Cheesecake Bars are perfect for spring! Swirled layers of carrot cake and creamy cheesecake in one delicious bar!

I cannot believe we are already halfway through March!

I was preparing some info for my accountants to file my taxes (ew) and I was looking over transactions and thinking, I remember making this purchase… but it was in December?! It felt like yesterday! And then other days I can’t even remember what I had for lunch that same day. And yet, here we are.

Springtime and Easter are coming up and those are both great reasons to bring on delicious, springy desserts! If you need some, I’ve got ya covered with this one: Carrot Cake Cheesecake Bars. Yep, you read that right!

Here’s how they’re made!

Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars essentially have two components to them: the carrot cake portion and the cheesecake portion. Because you’re essentially making two separate desserts and blending them together, they are a bit more labor intensive to make, but I promise, they are well worth the trouble. And once the batters come together for both, it is smooth sailing.

For the carrot cake, you’re going to need carrots (but of course), oil for moisture, sugar, vanilla, eggs. spices like cinnamon and nutmeg, flour, leavening agents, salt, and then some yummy add-ins like crushed pineapple for both moisture and flavor. You’ll create the cake batter and set it aside.

Next you’ll make your cheesecake filling. This consists of cream cheese, sugar, eggs, a teensy bit of flour for stability, vanilla extract, and sour cream for a luscious tanginess.

Once the batters are both made, you’ll layer them in the pan by pouring half of the carrot cake mixture into a greased pan, then topping it with the cheesecake mixture, then dolloping the rest of the carrot cake batter on top of that and lightly swirling.

Bake it, and voila! The most gorgeous swirled Carrot Cake Cheesecake Bars.

Tips for Carrot Cake Cheesecake Bars

• I recommend tapping both your carrot cake batter bowl and cheesecake batter bowl lightly on the counter for about 30 taps to pop any air bubbles before pouring them into the pan together. This helps bake the cheesecake bars more evenly.
• Allow the cheesecake bars to cool completely at room temperature, then refrigerate for at least 4 hours to set before cutting into squares.
• For clean-cut squares, dip a sharp knife in hot water and wipe off the water with a paper towel. Cut into the bars, then wipe the knife after each cut.
• Cheesecake Bars can be stored covered in the fridge for up to 5 days.

These Carrot Cake Cheesecake Bars will soon be a HUGE hit with your loved ones! Enjoy!

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Carrot Cake Cheesecake Bars

These Carrot Cake Cheesecake Bars are a fun twist between moist carrot cake and tangy cheesecake in a unique and delicious bar!

Course Bars, Cheesecake

Cuisine American, Dessert

Prep Time 4 hours hours 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 5 hours hours

Servings 15 servings

Ingredients

FOR THE CHEESECAKE:

• 16 oz (Two 8oz packages) cream cheese, softened
• 2/3 cup granulated white sugar
• 2 tsp all-purpose flour
• 2 large eggs
• 2 tsp pure vanilla extract
• 1/2 cup full-fat sour cream

FOR THE CARROT CAKE:

• 1/2 cup vegetable oil
• 8 oz (approx 1/3 cup) crushed pineapple, drained
• 2/3 cup granulated white sugar
• 1/3 cup light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1½ tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1¼ cups all-purpose flour
• 1¼ cups finely grated carrots

Instructions

• Preheat oven to 350℉. Line a 9x13" light metal rectangular pan with foil or parchment paper, allowing the excess of the foil or parchment to hang over the sides. Spray the foil or parchment with cooking spray; set aside.
• Make the cheesecake: In a large bowl of a stand mixer or in a large bowl with a handheld electric mixer, cream together the cream cheese and granulated sugar until creamy and smooth, about 2 minutes. Add in the flour and eggs, one at a time, followed by the vanilla extract, mixing well after each addition. Lastly, beat in the sour cream until mixed well. Tap the bowl on the counter about 30 times gently to pop any air bubbles. Set aside.
• Now, move onto the carrot cake. In another clean bowl, combine the oil, crushed pineapple, granulated and brown sugars, eggs, and vanilla extract and whisk together until combined, about 30 seconds. Add in the spices, baking powder, baking soda, salt, and flour and mix until just barely combined. Lastly, fold in the finely shredded carrots until just combined. Tap the bowl on the counter about 30 times gently to pop any air bubbles.
• Pour 2/3 of the carrot cake mixture into the prepared greased and lined pan and spread to the edges with a rubber spatula or spoon. Top with the cheesecake mixture which will may be on the thinner side. Dollop the remaining carrot cake batter on top of the cheesecake layer and using a clean butter knife, swirl the cheesecake and carrot cake layers together very lightly. Don't go overboard marbling this layer.
• Bake for 35-40 minutes or until the top is light golden brown and the center appears set. If it jiggles very slightly, that's okay, but it should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate for at least 4 hours to set before cutting into squares to serve. Store any leftovers airtight in the fridge for up to 5 days.

I love the combination of spicy, sweet carrot cake and tangy cheesecake and I know you will, too!

Craving more carrot cake goodness? Check out this recipe!

The BEST Carrot Cake

Have a super sweet day!

xo, Hayley

The post Carrot Cake Cheesecake Bars first appeared on The Domestic Rebel.

This Homemade Funfetti Bundt Cake is seriously the BEST. Moist, tender, packed with rainbow sprinkles and topped with a cream cheese frosting.

So as per usual, I am a bad blogger and forgot my blog’s TWELTH birthday last month. *smacks forehead*

I cannot believe I have been blogging for twelve years, but here we are. It has been a long, fun, strange, surreal and VERY cool journey, and whether you’ve been rocking with me since day one or you’re a newer rider, I welcome and thank you all for joining me!

To make up for my forgetfulness on such a momentous occasion, I figured I owed you guys a cake and this cake defo delivers some serious goodness! Nothing says celebration quite like Funfetti cake, so I set out to create the best dang Funfetti cake I could.

Funfetti Cake From Scratch

This Homemade Funfetti Cake recipe has pantry ingredients you probably have on hand and comes together very quickly, which I love! It is super easy to make, too. Ingredients for this cake include:

• Vegetable oil: imparts moisture into the cake and is the “fat” we are working with
• Whole milk: another source of moisture and flavor
• Vanilla extract: I used both clear vanilla and pure vanilla extract here – clear vanilla because it offers that true, nostalgic Funfetti flavor, and pure because of its great, true vanilla flavor
• Granulated sugar: for sweetness
• All-purpose flour: for structure, of course!
• Baking soda & baking powder: for helping the cake rise and structure
• Salt: for flavor
• And you did read the recipe correctly… there are NO eggs in this recipe! Trust and believe, it is so light and fluffy, you’ll be wondering how this sorcery is possible, but it is!

For the frosting, I opted for a cream cheese frosting because 1) I knew this cake was going to be sweet and cream cheese frosting would offset some of that sweetness, and 2) because I recently had a Nothing Bundt Cakes cake and it was heavy on my mind (I looove that they use cream cheese frosting on their cakes) so I kind of wanted to make this taste like a copycat version! However, you can totally make your own buttercream frosting if you prefer!

This cake comes out perfectly moist, absolutely tender, stuffed with rainbow sprinkles and has the most nostalgic and delicious classic Funfetti cake flavor that’s even better than a box mix! You guys are going to LOVE it!

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Best Homemade Funfetti Bundt Cake

This Funfetti Bundt Cake is seriously INCREDIBLE! Moist, tender, packed with rainbow sprinkles and full of that nostalgic box-mix flavor but is entirely homemade!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Ingredients

For the Cake:

• 1/2 cup vegetable oil
• 1½ cups whole milk
• 1½ cups granulated white sugar
• 1 Tbsp vanilla extract, pure or clear* (I used a mixture of pure vanilla and clear vanilla, but you can use all of one or half and half)
• 2¼ cups all-purpose flour
• 1½ tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup rainbow jimmies sprinkles (see Note)

For the Frosting:

• 4 Tbsp unsalted butter, softened
• 8 oz (1 package) cream cheese, softened
• 2 tsp pure vanilla extract
• 3 cups confectioners' sugar

Instructions

• Preheat oven to 350° degrees Fahrenheit. Liberally grease a 10-cup Bundt pan with cooking spray or butter and flour the pan. Set aside.
• Meanwhile, in the bowl of a stand mixer, combine the oil, milk, granulated sugar, and vanilla extract with the paddle attachment until incorporated. Add in the flour, baking powder and soda, and the salt and mix until well blended. Stir in the rainbow jimmies until combined.
• Pour the batter (it will be thin and runny) into the prepared Bundt pan. Bake for approximately 35-45 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool for about 15 minutes, then carefully invert the cake onto a wire rack to cool completely.
• After the cake has cooled, make your frosting. In a large bowl, combine the softened butter, cream cheese, and vanilla and mix with a handheld electric mixer until soft and creamy. Add in the confectioners' sugar until well mixed. Spoon the frosting into a disposable piping bag or Ziploc bag (you do not need a piping tip for this). Snip off the corner of the bag and drizzle stripes onto the cake.
• Store the cake covered airtight in the fridge.

Notes

A note about the vanilla: Classic bakery cakes are typically made with clear imitation vanilla extract, so to get that nostalgic flavor, I used a mixture of half pure vanilla extract and half clear imitation vanilla extract. You can use both, or all pure vanilla extract if you prefer. 

Another note: you read the recipe correctly - this cake has NO eggs in it! 

This cake is on another level of goodness, but thankfully I went to that level and shared it with you! I hope you enjoy!

Craving more Funfetti? Check out this recipe…

Bakery–Style Funfetti Cake Batter Cookies

Have a super sweet day!

xo, Hayley

The post The Best Homemade Funfetti Bundt Cake first appeared on The Domestic Rebel.

This Eggnog Cream Puff Cake is a fun twist on the classic cream puff cake – made with buttery, rich eggnog! If you love the ‘nog, you’ll love this cake!

So I have already decorated for Christmas. I know, but what about Thanksgiving? Eh. Thanksgiving isn’t my favorite and Christmas is, so I am perfectly fine bypassing it. And you don’t have to live with me, soooo, Ima do me.

And in the 7 days since I have deemed it Christmas season (in my head only), I have already purchased eggnog (for this recipe) and peppermint bark, had a peppermint mocha, and listened to Christmas music. Call me crazy, it’s okay.

I know eggnog is the quintessential holiday drink, but I’m not a fan of drinking it. I prefer to add it to desserts to ramp up the flavor and make something unexpected with it. This Eggnog Cream Puff Cake is the perfect way to serve it!

Eggnog Cream Puff Cake

This cream puff cake has three components: the pastry crust, the eggnog pastry cream filling, and the whipped cream topping. Let’s break down the layers!

The Crust

The crust is called a pate a choux pastry and is the same type of pastry you would use to make churros or eclairs with! However, instead of piping them into their shapes, we’re going to press the dough into a greased pan and bake it. It’ll get nice and puffy and golden. It consists of water, a little sugar, salt, and butter boiled together. Once it comes to a boil, you’ll add in some flour and beat the mixture with a wooden spoon. Then you’ll whip in some eggs with an electric mixer. Super simple!

The Filling

The filling is a semi-homemade pastry cream. Instead of a traditional pastry cream, we’re using a shortcut by way of pudding mix! It’s so rich and creamy, especially with the eggnog, that no one will know it started from a box of pudding mix, I promise! You’ll just combine some cream cheese, two boxes of vanilla pudding mix, and eggnog together until thoroughly mixed, then spread it over the cooled pastry crust.

Whipped Cream

You can top this cake with whipped cream or whipped topping – your choice!

Rich and creamy with that sweet spicy hint of nutmeg, this Eggnog Cream Puff Cake will soon become your new go-to this holiday season!

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Eggnog Cream Puff Cake

This Eggnog Cream Puff Cake is perfect for eggnog lovers! A pastry crust, eggnog pastry cream filling and whipped cream transform this humble "cake" into a delicious seasonal dessert!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours

Servings 15 servings

Ingredients

• 1/2 cup (1 stick) unsalted butter, cubed
• 1 cup water
• 1 Tbsp granulated white sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 8 oz (1 package) cream cheese, softened
• Two (3.4oz EACH) packages instant vanilla pudding mix
• 2½ cups prepared eggnog (use your favorite brand)
• Whipped cream (homemade, or Cool Whip)
• Cinnamon sugar, for dusting on top (optional)

Instructions

• Preheat oven to 400° F. Liberally grease a 13x9" light metal baking pan with cooking spray. Set aside.
• In a medium saucepan, melt together the butter, water, sugar, and salt over medium heat. Bring to a boil. Once boiling, stir in the flour and cook, stirring with a wooden spoon for about 2 minutes or until the mixture forms a ball and the flour is incorporated. Remove from the heat and add the dough ball to a heat-safe bowl.
• Working quickly by way of using a handheld electric mixer, beat in the eggs, one at a time to the dough ball mixture, mixing well after each addition. Spoon the dough into the prepared pan. You may want to use your greased hands to press the dough into an even layer. Bake for 30 minutes or until golden brown. The crust will puff up significantly, but don't cut slits in it or tamp it down. Allow it to cool completely.
• For the filling: In a small bowl, beat the cream cheese with an electric mixer until whipped and fluffy. Set aside. Meanwhile, in another medium bowl, combine the pudding mix powder (just the dry powder) and eggnog and whisk to combine. Spoon in the whipped cream cheese and mix in with the electric mixer until fully incorporated.
• Spread the filling evenly over the crust in the pan. Top with the whipped cream. Refrigerate uncovered for at least 2 hours, up to overnight, before serving.

Notes

Remember, we are only using 2 & 1/2 cups eggnog for the liquid in the filling - no additional milk. Do NOT follow the directions on the packages of the pudding mix or your filling will not set up.

I know you guys are going to adore this cake!

Craving more of the ‘nog?! Check out this recipe!

Eggnog Brulee Pie

Have a super sweet day!

xo, Hayley

The post Eggnog Cream Puff Cake first appeared on The Domestic Rebel.

If you’re looking for a moist and flavorful Pumpkin Bundt Cake, look no further! This is the recipe you need to bookmark!

I cannot believe it’s October already!

I feel like this year has FLOWN by and already I need to plan my Thanksgiving menu and plans and do my Christmas shopping. Yes, I said Christmas shopping – I like to get it done super early to avoid the crowds and drama. Are you team early shopper or team week (or day) before?

But let’s talk about the present moment: this CAKE. I have been dreaming of something cakey and pumpkin-y and since my pumpkin muffins were such a huge hit with you guys last month, I figured a bundt cake would be an awesome next step in our pumpkin baked goods journey.

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is SO simple to make, it practically makes itself. The batter is a bunch of pantry staples you probably have on hand, save for maybe the pumpkin (unless you stockpile it year-round like I do! Anyone remember the great pumpkin shortage a few years back?!). You’ll need:

• Granulated sugar: for sweetness and flavor
• Vegetable or canola oil: this is our fat and provides amazing moisture to the cake
• Eggs: binders for the cake
• Vanilla extract: for flavor
• Baking soda and salt: our leavening agent – an essential cake baking ingredient. Make sure yours is fresh!
• Salt: for a perfectly balanced cake recipe
• Spices: I used prepared pumpkin pie spice, but in the Notes section of the recipe, I’ll break down a homemade pumpkin pie spice ratio for you. This is paramount to a pumpkin spice cake!
• All-purpose flour: aka, what makes the cake come together!
• Pumpkin: 100% pure pumpkin puree – make sure you don’t accidentally purchase pumpkin pie filling as it isn’t the same. This is our star ingredient!

You basically throw that all together into a stand mixer bowl or regular large bowl and beat it together until it comes together. Told ya it was easy! Then pour it into a heavily greased 10-cup Bundt pan and bake for about an hour.

The Cream Cheese Frosting

Every self-respecting Bundt cake has to have a really good glaze or icing, but this pumpkin Bundt was screaming for a thick cream cheese frosting drizzle. I made it from cream cheese, a pad of unsalted butter, vanilla extract, and some confectioners’ sugar whipped together with an electric mixer. I then piped it over the cooled Bundt cake using a disposable piping bag. Easy!

This cake is supremely moist, tender, and packed with warm, aromatic pumpkin spice flavors. The cream cheese frosting gives a nice tangy balance to a sweet cake. You’re going to LOVE this!

*adapted from my Best Pumpkin Cake with Brown Butter Maple Frosting recipe

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The Best Pumpkin Bundt Cake

This Pumpkin Bundt Cake is a real winner! Moist, warm, tender pumpkin spice cake with a tangy cream cheese frosting just screams fall!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Ingredients

• 1½ cups granulated white sugar
• 1 cup vegetable or canola oil
• 3 large eggs
• 2 tsp pure vanilla extract
• 2 tsp baking soda
• 3 tsp pumpkin pie spice See Notes for a homemade ratio
• 1/2 tsp salt
• 3 cups all-purpose flour
• 15 oz (1 can) pumpkin puree (100% pure pumpkin)

For Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1 Tbsp unsalted butter, softened
• 1 tsp pure vanilla extract
• 1½ cups confectioners' sugar

Instructions

• Preheat your oven to 350° F. Liberally grease a 10-cup Bundt pan with shortening and flour, or baking spray. When making Bundts, for added "insurance" I like to use shortening and flour.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and oil for about 30 seconds or until combined. Add in the eggs, one at a time, mixing on low speed until just blended, followed by the vanilla extract. Meanwhile, in a separate medium bowl, combine the baking soda, pumpkin pie spice, salt, and flour and whisk to incorporate. Alternate adding in the flour mixture with adding in some of the canned pumpkin puree until all of the flour and pumpkin has been added. Make sure to scrape down the bottom and sides of the mixing bowl.
• Pour the pumpkin batter into the prepared Bundt pan and spread out the top. Bake for 60-65 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then very carefully and gently invert it onto a wire rack to cool completely.
• For the frosting: In a medium bowl, combine the softened cream cheese, Tablespoon of butter, and vanilla extract and beat with a handheld electric mixer until creamy and smooth. Add in the confectioners' sugar and mix until fully combined.
• Fill a disposable piping bag with the cream cheese frosting (no need to use a piping tip!) and snip off the end. Pipe the frosting over the cooled Bundt cake. Serve immediately, or store leftovers covered airtight in the fridge.

Notes

No prepared pumpkin pie spice? No problem! You can make your own using the following ratio for this recipe:

1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

This cake is SO dreamy! I know you’re going to love it, too!

Have a super sweet day!

xo, Hayley

The post Best Pumpkin Bundt Cake first appeared on The Domestic Rebel.