Type what you have

Ingredients

• ✓ baking spray
• hot cocoa mix
• granulated sugar
• margarine
• milk
• buttermilk biscuit
• dairy whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
2. 2 Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
3. 3 Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

By Reddi-wip

Ingredients

• ✓ baking spray
• baking mix
• sugar
• brown sugar
• pumpkin pie spice
• pumpkin ale
• pepita

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
2. 2 Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Corey Williams

Ingredients

• ✓ baking spray
• confectioners' sugar
• yellow cake mix
• egg
• water
• cranberry
• granulated sugar
• pecan
• orange marmalade
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
2. 2 Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
3. 3 Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
4. 4 Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
5. 5 Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

By Reddi-wip

Ingredients

• ✓ baking spray
• whole wheat pastry flour
• all-purpose flour
• sugar
• baking powder
• cinnamon
• prune plum
• apricot jam
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
2. 2 Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
3. 3 Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.

By Cheerios

Ingredients

• ✓ baking spray
• heavy cream
• semisweet chocolate chip
• flour
• cookie dough
• chocolate-hazelnut spread
• miniature marshmallow
• sprinkle
• pretzel

Instructions

1. 1 Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
2. 2 Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
3. 3 Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
5. 5 Place one chilled cookie dough piece in the center of each muffin cup.
6. 6 Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
7. 7 Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
8. 8 Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
9. 9 Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.

By Jessica Furniss

Ingredients

• ✓ baking spray
• white sugar
• all-purpose flour
• butter
• egg
• cocoa powder
• vanilla extract
• baking powder
• salt
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with baking spray.
3. 3 Whisk sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder, and salt in a large bowl until combined.
4. 4 Spread the batter into the prepared pan.
5. 5 Decorate with walnut halves.
6. 6 Bake in the preheated oven until top is crinkled and a toothpick comes out with a few moist crumbs, about 20 to 30 minutes.
7. 7 Let cool completely in the pan on a wire rack before slicing into squares. Enjoy!

By C Nelson

Ingredients

• ✓ baking spray
• butter
• margarine
• white sugar
• egg
• sour cream
• pumpkin
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
2. 2 Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
3. 3 Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
4. 4 Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
5. 5 Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
6. 6 Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.

By Rebekah Rose Hills

Ingredients

• ✓ baking spray
• all-purpose flour
• butter
• powdered sugar
• salt
• egg
• brown sugar
• butter
• all-purpose flour
• salt
• syrup
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
2. 2 Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
3. 3 Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
4. 4 Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
5. 5 Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.

By Smart Cookie

Ingredients

• ✓ baking spray
• dark chocolate cake mix
• egg
• milk
• butter
• instant espresso powder
• vanilla extract
• semi-sweet chocolate chip
• heavy cream
• egg white
• granulated sugar
• cream of tartar
• graham cracker crumb
• graham cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 9-inch cake pans with parchment paper, lightly spray with baking spray.
3. 3 Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract. Divide batter evenly between prepared pans, spreading into even layers.
4. 4 Bake in the preheated oven until toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans and let cool completely on a wire rack.
5. 5 While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to a spreadable consistency, about 1 ½ hours.
6. 6 Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat egg whites, sugar, and cream of tartar together in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute.
7. 7 Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer.
8. 8 Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes.
9. 9 Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.
10. 10 Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.
11. 11 Place 1 cake layer on a cake stand or plate, cut-side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top.
12. 12 Sprinkle 1/2 cup of the graham cracker crumbs evenly over top.
13. 13 Top with remaining cake layer, cut-side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula. Refrigerate stacked cake, uncovered, for 30 minutes.
14. 14 Spoon 1 ¼ cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides. Frost sides of cake using remaining chocolate mixture, smoothing into an even layer.
15. 15 Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake.
16. 16 Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs.
17. 17 Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design. Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours.
18. 18 Just before serving, use a kitchen torch to slightly brown marshmallow rosettes. Slice and serve cake.

By Karen Rankin

Ingredients

• ✓ baking spray
• all-purpose flour
• cornmeal
• baking powder
• baking soda
• salt
• butter
• sugar
• egg
• milk
• sour cream
• butter
• confectioners sugar
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
2. 2 For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
3. 3 Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
4. 4 Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
5. 5 For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.

By Pam Cooking Spray

Ingredients

• ✓ baking spray
• cocoa powder
• all-purpose flour
• chocolate cake mix
• water
• vanilla yogurt
• instant chocolate pudding mix
• vodka
• vegetable oil
• egg
• chocolate chip
• raspberry
• white sugar
• vanilla frosting
• nondairy whipped topping
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
2. 2 Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
3. 3 Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
4. 4 Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
5. 5 Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
6. 6 Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
7. 7 Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

By vlynn

Ingredients

• ✓ baking spray
• all-purpose flour
• sugar
• baking powder
• cinnamon
• pumpkin pie spice
• kosher salt
• applesauce
• apple cider
• egg
• butter
• vanilla extract
• white sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray.
2. 2 Sift together flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt in a large bowl.
3. 3 Whisk together applesauce, apple cider, egg, melted butter, and vanilla in a medium bowl until well combined. Stir into flour mixture gradually until ingredients are combined. Spoon batter into the prepared pan, filling each cup 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan.
5. 5 Make topping: Stir together sugar and cinnamon in a shallow dish until well combined. Brush melted butter on both sides of donuts, then dip into sugar-cinnamon mixture to evenly coat.

By Francesca Federico

Ingredients

• ✓ baking spray
• devil's food cake mix
• milk
• butter
• egg
• vanilla extract
• flour
• white cake mix
• egg white
• butter
• cream cheese
• powdered sugar
• cocoa powder
• milk
• vanilla extract

Instructions

1. 1 Prepare cakes: Preheat the oven to 350 degrees F (175 degrees C) with racks in middle and lower third positions.
2. 2 Place devil's food cake mix, 1 cup milk, 1/3 cup melted butter, 3 large eggs, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat at low speed, using the paddle attachment, for 1 minute until combined. Increase speed to medium and beat for 2 minutes.
3. 3 Spoon batter evenly into 2 (9-inch) round nonstick cake pans, greased with baking spray; set aside.
4. 4 Repeat procedure with the white cake mix, substituting 3 egg whites for 3 large eggs.
5. 5 Bake 4 cakes in the preheated oven until a wooden pick inserted in middle comes out clean, 20 to 25 minutes, rotating cake pans from front to back and between top and bottom racks halfway through baking time.
6. 6 Remove pans to a wire rack and cool for 10 minutes. Remove cakes from pans and cool completely on wire racks, about 1 hour.
7. 7 Trim the top of the cakes as needed to make sure the top is level.
8. 8 Prepare frosting: Beat softened butter with a stand mixer at medium speed, using the paddle attachment, until creamy, 1 to 2 minutes.
9. 9 Add softened cream cheese and mix for 1 minute until combined, stopping to scrape down sides of bowl as needed.
10. 10 Whisk together powdered sugar and cocoa in a large bowl; gradually add to butter mixture alternately with 4 tablespoons milk, along with the vanilla. Beat at low speed until blended after each addition, stopping to scrape down bowl in between additions. (If needed, add up to 1 tablespoon milk, 1 teaspoon at a time, to reach desired consistency.) Increase speed to medium, and beat 1 to 2 minutes or until light and fluffy.
11. 11 Assemble cake: Place 1 chocolate cake layer on a cutting board. Using a 6-inch round cutter, cut out center of cake to create a 6-inch cake round; leave 9-inch cake ring intact, and remove center 6-inch cake. Using a 3-inch round cutter, cut out center of the 6-inch cake to create a 3-inch cake round; leave 6-inch ring intact, and remove center 3-inch cake round. Place the 9-inch cake ring on a serving platter or cake stand. Set aside 6-inch ring and 3-inch cake round.
12. 12 Repeat process with 1 vanilla cake layer to create 1 (9-inch) vanilla cake ring, 1 (6-inch) vanilla cake ring, and 1 (3-inch) vanilla cake round.
13. 13 Place the 6-inch vanilla ring in the center of the 9-inch chocolate ring. Place the 3-inch chocolate cake round in the center of the 6-inch vanilla ring.
14. 14 Spread a thin layer of frosting over layer on platter. Place 9-inch vanilla cake ring on frosted layer and place the 6-inch chocolate ring in center of thee 9-inch vanilla ring. Place the 3-inch vanilla cake round in the center of the 6-inch chocolate ring. Spread a thin layer of frosting over layer. Repeat process with remaining chocolate cake layer and vanilla cake layer.
15. 15 Spread remaining frosting over top and sides of cake. Chill for 15 minutes before serving.

By Pam Lolley

Ingredients

• ✓ baking spray
• flour
• butter
• sugar
• egg
• all-purpose flour
• milk
• vanilla extract
• peppermint extract
• red food coloring
• cream cheese
• butter
• powdered sugar
• milk
• vanilla extract
• peppermint candy
• chocolate peppermint bark

Instructions

1. 1 Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
2. 2 Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
3. 3 Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
4. 4 Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
5. 5 Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
6. 6 Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
7. 7 While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
8. 8 Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

By Karen Rankin

Ingredients

• ✓ baking spray
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• dulce de leche
• vanilla extract
• egg
• milk
• hazelnut
• dulce de leche
• milk
• butter
• powdered sugar
• salt
• dulce de leche
• dark rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
2. 2 Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
3. 3 Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds.
4. 4 Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition.
5. 5 Evenly divide cake batter between prepared pans.
6. 6 Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
7. 7 Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
8. 8 Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
9. 9 Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
10. 10 Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top. Recipe developed by Jasmine Smith

By Diana Moutsopoulos

Ingredients

• ✓ baking spray
• flour
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• milk
• vanilla extract
• sprinkle
• butter
• powdered sugar
• kosher salt
• vanilla extract
• sour cream
• sprinkle
• multicolored sprinkles

Instructions

1. 1 Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Coat 3 (8-inch) round cake pans with baking spray with flour. Line the bottom of each cake pan with a piece of parchment paper cut to fit the bottom.
2. 2 Beat white sugar and butter together in the bowl of a stand mixer fitted with a paddle attachment at medium speed until mixture is light and fluffy, about 4 minutes. Add eggs, one at a time, beating on low speed until combined.
3. 3 Whisk together flour, baking powder, and salt in a separate bowl. Add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Beat on low speed until blended after each addition. Beat in vanilla extract and sprinkles on low speed, about 20 seconds.
4. 4 Divide batter evenly among prepared pans, about 2 cups per pan.
5. 5 Bake in the preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Let cool in pans for 10 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
6. 6 Prepare the frosting: Beat butter in the bowl of a stand mixer fitted with a paddle attachment at medium speed until creamy, about 2 minutes. Add powdered sugar, salt, and vanilla. Beat at low speed until combined, about 30 seconds. Beat in sour cream. Increase speed to high and beat until fluffy, scraping down sides as needed, 1 1/2 to 2 minutes. Stir in sprinkles.
7. 7 Place 1 cake layer on a plate; spread with about 3/4 cup frosting. Repeat cake and frosting layers one more time. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with more sprinkles, if desired. Store cake loosely covered in the refrigerator. Recipe developed by Anna Theoktisto

By Corey Williams

Ingredients

• ✓ baking spray
• flour
• butter
• white sugar
• egg
• vanilla extract
• cake flour
• baking powder
• kosher salt
• milk
• gel food coloring
• cream cheese
• butter
• powdered sugar
• vanilla extract
• kosher salt
• gel food coloring red
• gel food coloring pink
• gel food coloring orange
• gel food coloring green

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with baking spray and line with parchment paper; spray parchment with baking spray.
3. 3 Prepare Cake: Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add white sugar; beat until light and fluffy, 2 to 3 minutes.
4. 4 Add eggs, 1 at a time, and beat just until incorporated after each addition, about 1 minute total. Add vanilla and beat until combined, about 15 seconds. Scrape down sides and bottom of bowl using a flexible spatula.
5. 5 Whisk together flour, baking powder, and salt in a medium bowl until combined.
6. 6 Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
7. 7 Divide batter equally between 6 small bowls. Add one to two drops of food coloring to each bowl, tinting one bowl red or pink, one orange, one yellow, one green, one blue and one purple. Mix gently to combine and add additional coloring as needed to reach desired shades.
8. 8 Dollop the batter into the prepared pan, alternating colors, until the whole pan is filled. [If you have leftover batter, top up existing dollops of the same color – don't make a second layer of different colors]. Gently bang the pan on the counter to ensure that the batter is evenly distributed and that all gaps are filled.
9. 9 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in pan for 15 minutes. Remove cake from pan and cool on a wire rack until completely cool, at least 1 hour.
10. 10 Prepare frosting: Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Reduce mixer speed to low, and gradually add powdered sugar, beating until incorporated, about 2 minutes. Add vanilla and salt, then increase mixer speed to medium, and beat until fluffy, about 1 minute.
11. 11 Spoon out 1/4 cup of frosting into each of 3 small bowls. Add one to two drops of food coloring to each bowl, tinting one bowl red or pink, one orange, and one green. Mix well to combine and add additional coloring as needed to reach desired shades. Transfer each of the colored frostings to piping bags fitted with small round writing tips. Leave the remaining frosting in the mixing bowl white.
12. 12 Using a serrated knife, trim the edges of the cake.
13. 13 Frost the top of the cake with the white frosting, leaving the sides uncovered.
14. 14 Use the colored frosting to pipe small rainbows across top of cake.

By Nicole Hopper

Ingredients

• ✓ baking spray
• bittersweet chocolate
• coffee
• egg
• canola oil
• sour cream
• vanilla extract
• all-purpose flour
• granulated sugar
• cocoa powder
• salt
• baking soda
• baking powder
• chestnut
• powdered sugar
• butter
• chestnut spread
• bittersweet chocolate
• heavy cream
• corn syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 3 (9-inch) round cake pans with baking spray.
2. 2 Combine chocolate morsels and hot coffee in a medium bowl; let stand for 2 minutes and then stir until chocolate is melted, 1 to 2 minutes. Whisk in eggs, oil, sour cream, and vanilla until smooth.
3. 3 Whisk together flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Stir in egg mixture. Fold in chopped chestnuts. Divide batter evenly between prepared pans (about 2 cups per pan).
4. 4 Bake in the preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans about 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Trim cooled cakes flat, if necessary.
5. 5 Beat powdered sugar, butter, and chestnut puree in a large bowl with an electric mixer on medium-high speed until filling is creamy, about 2 minutes.
6. 6 Place 1 cake layer on a cardboard round cut to the same size as cake. Spread half of the filling onto the cake layer, spreading just slightly past the edge of the layer (about 1 cup). Repeat with a second cake layer and remaining filling. Top with final cake layer. Smooth excess frosting flush with the sides of the cake. Refrigerate cake until chilled, about 20 minutes.
7. 7 Place chocolate in a 4-cup glass measuring cup with a spout for the glaze; set aside. Bring cream and corn syrup to a low simmer in a small saucepan over medium-low, stirring occasionally. Pour cream mixture over chocolate, and let stand 2 minutes. Stir glaze with a spatula until completely smooth. Let stand at room temperature, stirring occasionally, until cooled to 100 to 105 degrees F (37 to 40 degrees C), 4 to 10 minutes. Glaze should be pourable and fluid.
8. 8 Remove chilled cake from the refrigerator, and place on a wire rack or inverted bowl inside a rimmed baking sheet. Quickly pour glaze over top of cake, allowing glaze to flow down the sides, making sure cake is completely covered. A spoon can be used to scoop up and reuse glaze to drizzle and coat sides. Let stand for 1 minute, allowing excess glaze to drip off the sides. Run an offset spatula around bottom edge of cake to remove any drips. Chill cake until glaze is set, about 1 hour.

By Anna Theoktisto

Ingredients

• ✓ baking spray
• vanilla extract
• milk
• butter
• powdered sugar
• cream cheese
• cinnamon
• white sugar
• brown sugar
• butter
• oil
• salt
• milk
• red velvet cake mix
• all-purpose flour
• active dry yeast
• water

Instructions

1. 1 Combine warm water and yeast for dough in the bowl of a stand mixer; beat until combined. Allow to sit and bloom, 5 to 10 minutes. Yeast should activate and mixture should have foam on top.
2. 2 Add flour, cake mix, warm milk, and salt. Switch to the dough hook and mix on low until dough comes together and starts to pull away from the sides, about 5 minutes.
3. 3 Grease a large bowl with a light coating of oil. Form dough into a ball and place in the greased bowl, turning to coat all sides. Cover with plastic wrap and a towel. Place the bowl over a pan of hot water and let sit until almost doubled in size, about 1 hour.
4. 4 Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.
5. 5 Spray a large baking pan with baking spray.
6. 6 Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough, then roll up into a long log. Slice into 12 rolls and place on the prepared pan. Allow to rise until doubled in size, 30 to 45 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake rolls in the preheated oven until golden, 20 to 25 minutes.
9. 9 While the rolls are baking, combine cream cheese, powdered sugar, butter, milk, and vanilla for icing in a bowl. Beat with an electric mixer until smooth and pourable. Transfer icing to a plastic zip-top bag.
10. 10 Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.

By Asgard Ranch

Ingredients

• ✓ baking spray
• flour
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• salt
• egg
• brown sugar
• sugar
• butter
• vegetable oil
• beet
• vanilla extract
• buttermilk
• chocolate chip
• powdered sugar
• heavy cream
• beet
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 cup Bundt pan with a baking spray containing flour.
2. 2 Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
3. 3 Separate eggs. Place egg whites into a bowl, and whip on high speed until stiff peaks form. Set aside.
4. 4 Cream together brown sugar, white sugar, butter, and oil in a large bowl with an electric mixer for 2 to 3 minutes. Add egg yolks and beat for another 3 minutes. Mix in beet puree and vanilla. Add in half of the sifted flour mixture, and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Fold in chocolate chips.
5. 5 Add 1/3 of whipped egg whites to the cake batter, and gently fold to combine. Add in remaining egg whites, and gently fold just until no streaks of egg white remain. Pour batter into the prepared pan and gently smooth top into an even layer.
6. 6 Bake in the preheated oven until top of cake springs back lightly when touched (or until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs), 50 to 55 minutes. Allow cake to cool in the pan for 20 minutes before gently running a knife around the edges of the cake to loosen. Invert cake onto a wire rack, and cool completely.
7. 7 To make the glaze combine powdered sugar, heavy cream, beet puree, vanilla extract, and salt in a bowl. Whisk until smooth. If glaze is too thick, add more heavy cream; if glaze is too thin, add more powdered sugar until desired consistency is reached. Drizzle glaze over cooled cake.

By Kim

Ingredients

• ✓ baking spray
• confectioners' sugar
• spiced rum
• mixed nut
• egg
• nutmeg
• allspice
• cinnamon
• baking powder
• baking soda
• salt
• all-purpose flour
• cinnamon stick
• lemon
• orange
• white sugar
• butter
• orange juice
• chai tea
• rum
• crystallized ginger
• apricot
• blueberry
• raisin
• cherry
• date

Instructions

1. 1 Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
2. 2 Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
3. 3 In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
5. 5 Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
7. 7 Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
8. 8 Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

By Smart Cookie

Ingredients

• ✓ baking spray
• vanilla extract
• heavy cream
• dark chocolate
• cocoa
• powdered sugar
• butter
• egg
• vanilla extract
• buttermilk
• neutral oil
• canola oil
• sour cream
• salt
• baking soda
• baking powder
• instant espresso granules
• cocoa
• granulated sugar
• all-purpose flour
• flour
• almond extract
• walnut
• pecan
• sweetened shredded coconut
• salt
• egg yolk
• granulated sugar
• brown sugar
• butter
• evaporated milk

Instructions

1. 1 Cupcakes:
2. 2 Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.
3. 3 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
4. 4 Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
5. 5 Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
6. 6 Chocolate Frosting:
7. 7 Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.
8. 8 Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
9. 9 Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.
10. 10 Serve and enjoy!

By Ita Mac Airt

Ingredients

• ✓ baking spray
• dark chocolate
• all-purpose flour
• baking soda
• salt
• coffee
• cocoa powder
• buttermilk
• butter
• brown sugar
• vanilla extract
• egg
• irish cream liqueur
• heavy cream
• instant coffee granules
• powdered sugar
• vanilla pudding mix
• irish cream liqueur
• hot fudge topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
3. 3 Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
4. 4 Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
6. 6 Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
7. 7 Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
8. 8 Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
9. 9 Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

By Scott Hindley