Skip to content

Type what you have

Cook with

frosting ×
Four Ingredient White Cake
Dessert American

Four Ingredient White Cake

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x 8-inch baking dish
  2. 2 Whisk together flour and sugar in a large bowl. Pour in oil and half of the carbonated water. Mix well ensuring the batter is smooth and lump free. Pour in the remaining carbonated water. Stir to thoroughly combine.
  3. 3 Pour batter into the prepared baking dish.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Remove from oven and allow to cool completely.
  5. 5 Frost with your choice of frosting if you like.

By thedailygourmet

Easter Lamb Pound Cake
Dessert American

Easter Lamb Pound Cake

4.5

Prep
25 min
Cook
90 min
Total
175 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
  2. 2 Beat 2 cups sugar and butter together in a large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks, one at a time, beating well after each addition before adding the next.
  3. 3 Gradually beat in flour, alternating with bourbon, vanilla extract, and almond extract; beat until fully incorporated.
  4. 4 Beat egg whites in a separate bowl until foamy. Gradually add remaining 1 cup sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up; the tip of the peak formed by the egg whites should curl over slightly.
  5. 5 Gently fold ⅓ egg whites into batter using a large whisk or rubber spatula to lighten. Fold in remaining egg whites, then gently mix in chopped pecans. Pour about 1 cup batter into the prepared cake mold. Put a toothpick into each ear and nose to serve as dowels to help the cake hold together while baking. Pour remaining batter into mold.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ½ hours. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely, about 50 minutes more.
  7. 7 Transfer cooled cake to a serving plate. Decorate with frosting, coconut, and candies.

By Joanie

Huge Cinnamon Rolls
Breakfast American

Huge Cinnamon Rolls

5.0

Prep
30 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Gently mix 1/4 cup warm water, 1 tablespoon sugar, and yeast for dough in a small bowl. Let sit to proof until yeast is frothy and nearly doubled in volume, about 10 minutes.
  2. 2 Meanwhile, heat milk in a small saucepan over medium-low heat until it bubbles, about 3 minutes. Remove from the heat and stir in margarine until melted.
  3. 3 Combine 2 1/4 cups flour, 1/4 cup sugar, cinnamon, salt, and yeast mixture in the bowl of a stand mixer fitted with the dough hook; mix well. Add 1/4 cup water, egg, and the warm milk-margarine mixture; mix until combined. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. You may not need all the flour; ideally the dough will remain a bit sticky but should be manageable with floured hands.
  4. 4 Carefully knead dough on a lightly floured surface until smooth, about 5 minutes. Continue to flour your hands so the dough doesn't stick to them. Cover the dough with a damp cloth and let rest for 10 minutes.
  5. 5 Meanwhile, mix brown sugar, margarine, raisins, pecans, and cinnamon for filling together in a small bowl. Sprinkle a thin amount of filling on the bottom of a 9x13-inch baking dish, then spray with cooking spray.
  6. 6 Roll the dough into a 1/4-inch thick rectangle measuring 9x12 inches. Cut into 6 equal strips. Spread each strip with a thin, even layer of filling (too much may be too sweet) and roll up. Transfer to the baking dish. Cover and let rise until doubled in size, about 30 minutes.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Bake rolls in the preheated oven until browned, about 20 minutes. Remove from the pan to cool.
  9. 9 Mix frosting, brown sugar, and cinnamon for icing together in a bowl. Pour in melted margarine slowly and mix to a smooth and thick consistency that is liquid enough to pour. Pour a spoonful of icing over warm rolls.

By Lori Evans

Sugar Cookie Bars
Dessert

Sugar Cookie Bars

3.8

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with parchment paper.
  2. 2 Place butter and sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix on medium-high speed until butter and sugar are light and fluffy, 2 to 3 minutes.
  3. 3 Beat eggs into butter mixture one at a time, letting each egg blend in before adding the next. Beat in vanilla extract. Whisk flour, salt, and baking soda together in a separate bowl. Gradually beat flour mixture into moist ingredients, blending each portion in before adding more. Spread dough into prepared pan.
  4. 4 Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in pan.
  5. 5 Remove from pan and spread frosting over the top; cut into bars and serve.

By WickedCreations

Buttermilk White Layer Cake
Dessert

Buttermilk White Layer Cake

4.1

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.
  2. 2 Beat butter and vanilla extract together in a bowl until creamy. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.
  3. 3 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold egg white mixture into batter until just combined. Pour batter evenly into the prepared baking pans.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  5. 5 Spread frosting atop one of the cakes and top with second cake. Spread the remaining frosting over the top cake and around the sides of both cakes.

By Jenykell

Peppermint Reindeer Cupcakes
Dessert

Peppermint Reindeer Cupcakes

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Remove paper liners from cupcakes. Cut in half crosswise; set bottom aside. Decorate the tops with candies for the 'eyes' and 'mouth'. Add sour cherry balls for the 'nose'. Break pretzels in half for 'antlers'.
  2. 2 Spread 1 tablespoon ice cream over the bottom of each cupcake. Place decorated halves on top. Serve immediately or freeze for several hours before serving.

By Purplesmurf

Petits Fours
Dessert French

Petits Fours

3.4

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. 2 In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  3. 3 Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  4. 4 Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
  5. 5 Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

By courtney