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5-Ingredient Peppermint Bark
Dessert American

5-Ingredient Peppermint Bark

4.7

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
  2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
  3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
  4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
  5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
  6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Grilled Peaches with Gingersnaps
Dessert American

Grilled Peaches with Gingersnaps

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Brush peach halves with canola oil.
  3. 3 Cook on the preheated grill until tender and warmed through, about 10 minutes.
  4. 4 Place each peach half on a plate, skin-sides down. Sprinkle with brown sugar, allowing sugar to melt. Alternatively, use a small torch to caramelize sugar.
  5. 5 Serve each peach half with 2 scoops frozen yogurt; sprinkle cookie crumbles on top.

By EJNewman

Deep Fried Cookies
Dessert American

Deep Fried Cookies

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
  2. 2 Meanwhile, combine pancake mix and water according to package directions.
  3. 3 When oil reaches temperature, dip 4 or 5 cookies at a time into batter; add to oil and fry until golden brown, flipping once. Transfer to paper towels to drain using tongs. Dust fried cookies with confectioners' sugar; serve.

By MCCARTNEY4175

Sweet and Savory Fried Plantains
Dessert American

Sweet and Savory Fried Plantains

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut plantain into three sections; quarter each section to yield twelve pieces. Season with garlic powder.
  2. 2 Heat oil and margarine together in a small skillet over medium heat. Add plantain pieces, cook until lightly browned, 2 to 3 minutes per side. Season with black pepper; continue cooking until slightly darker in color, 2 to 3 minutes more.
  3. 3 Off heat, drizzle agave syrup over plantain pieces; sprinkle with brown sugar and cinnamon.

By Donna Munaco

Strawberry Cheesecake Bites
Dessert American

Strawberry Cheesecake Bites

4.9

Prep
25 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Line a baking sheet with waxed paper. Place graham cracker crumbs into a shallow bowl.
  2. 2 Beat cream cheese, confectioners' sugar, and vanilla in a bowl until smooth. Spoon mixture into a piping bag fitted with a large round tip.
  3. 3 With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow. Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure the filling overflows a bit out of the top of the strawberry.
  4. 4 Hold each strawberry upside down to dip filling into crumbs until coated.
  5. 5 Melt chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
  6. 6 Dip strawberry tips into melted chocolate, then place onto the prepared baking sheet and refrigerate until set.
  7. 7 Serve and enjoy!

By Alex

Strawberry Muffins
Dessert American

Strawberry Muffins

4.2

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.
  2. 2 Lightly beat milk, oil, and egg in a small bowl.
  3. 3 Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups.
  4. 4 Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely.

By Katie Mae

Shushumow
Dessert American

Shushumow

5.0

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Make dough: Mix together flour, 1/3 cup canola oil, egg, sugar, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, add warm water slowly and mix until a soft dough forms, 4 to 5 minutes. Let dough rest for 30 minutes.
  2. 2 Transfer dough to a clean work surface. Cut dough into about thirty 1-inch pieces. Press each piece onto the back of a fork and curl it out away from you to make shushumow.
  3. 3 Heat 2 cups oil in a deep fryer or large saucepan over medium heat. Working in batches, fry shushumow in hot oil, stirring slowly, until golden brown, 5 to 7 minutes. Drain on paper towels.
  4. 4 Make simple syrup: Combine sugar, water, and cardamom in a large saucepan over medium heat. Bring to a boil. Reduce heat and let simmer until sugar is dissolved, 1 to 2 minutes more. Remove from heat.
  5. 5 Stir shushumow gently into simple syrup until evenly coated. Transfer shushumow to a plate and let cool.

By MyHalwad

Easy Microwave Chocolate Mug Cake
Dessert American

Easy Microwave Chocolate Mug Cake

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk flour, sugar, cocoa powder, baking soda, and salt together in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
  3. 3 Cook in the microwave until cake is done in the middle, about 1 minute 45 seconds.
  4. 4 Enjoy!

By safinabakes1231

White Chocolate Gingersnaps
Dessert American

White Chocolate Gingersnaps

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream 2 cups sugar, oil, molasses, and salt together in a bowl. Add eggs, one egg at a time, until combined.
  3. 3 Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
  4. 4 Roll dough into 1-inch balls, then roll the balls in remaining sugar.
  5. 5 Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
  6. 6 Place white 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. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

By Duff Goldman

Buckwheat Lavender Biscotti
Dessert American

Buckwheat Lavender Biscotti

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
  3. 3 Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
  4. 4 Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
  5. 5 Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

By Kay5103

Family-Favorite Gluten-Free Carrot Cake
Dessert American

Family-Favorite Gluten-Free Carrot Cake

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
  2. 2 Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By My Hot Southern Mess

Emily's Chocolate Coconut Brownies
Dessert American

Emily's Chocolate Coconut Brownies

2.5

Prep
10 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
  2. 2 Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
  3. 3 Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
  4. 4 Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
  5. 5 Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.

By Jacki Emily M

Red, White, and Blue Pie
Dessert American

Red, White, and Blue Pie

5.0

Prep
40 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place 1 ¾ cups flour and salt in a bowl; add oil and mix well. Drizzle in water, 1 tablespoon at a time, mixing until dough almost cleans the sides of the bowl. Press dough into a ball; divide in half and flatten each half into a ½-inch-thick round. Set aside to rest for about 30 minutes.
  3. 3 Meanwhile, combine sugar, ⅓ cup flour, and cinnamon in a large bowl; fold in rhubarb and blueberries. Drizzle with lemon juice; stir until filling evenly combined.
  4. 4 Roll out dough rounds to fit a 9-inch pie plate; place 1 round into pie plate for the bottom crust. Pour filling into crust; dot with butter. Cover filling with remaining 1 dough round; flute edges together to seal. Cut 1 or 2 vent holes in the top crust using a knife. Place aluminum foil around pie edges to prevent burning.
  5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes more.

By elisabethanera

Fresh Pear Cake
Dessert American

Fresh Pear Cake

4.8

Prep
20 min
Cook
70 min
Total
160 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine pears and sugar in a large bowl; let stand for one hour.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Generously spray a 10-inch Bundt pan with non-stick cooking spray.
  4. 4 Beat egg whites until combined; mix in oil, chopped pecans, and pear mixture.
  5. 5 Mix flour, salt, baking soda, nutmeg, cinnamon, and cloves together; stir into pear mixture. Pour cake batter into the prepared Bundt pan.
  6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a wire rack for 10 minutes before removing from the pan.
  7. 7 Invert carefully onto a serving plate or rack and let cool completely.

By Barbara

Cereal Cookies
Dessert American

Cereal Cookies

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
  3. 3 Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla; beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
  4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
  5. 5 Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By danasue1122

Chocolate-Pumpkin Spice Cake
Dessert American

Chocolate-Pumpkin Spice Cake

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
  2. 2 Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
  3. 3 Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

By STARFLOWER

Strawberry Biscoff Crunch Cake
Dessert American

Strawberry Biscoff Crunch Cake

5.0

Prep
40 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans.
  2. 2 Combine vanilla cake mix, 1 cup water, 3 eggs, and ½ cup oil in a bowl; beat with an electric mixer until well combined. Divide batter between 2 prepared cake pans; set aside.
  3. 3 Combine strawberry cake mix, remaining each 1 cup water, 3 eggs, and ½ cup oil in a separate bowl; beat with an electric mixer until well combined. Divide batter between remaining 2 prepared cake pans.
  4. 4 Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 28 minutes. Cool on a wire rack.
  5. 5 Beat confectioners' sugar and 1 ½ cups butter in a bowl until smooth; beat in heavy cream and vanilla until fluffy.
  6. 6 Crush cookies and freeze-dried strawberries in a large resealable plastic bag; add 3 tablespoons butter and shake until strawberry-Biscoff mixture is evenly combined.
  7. 7 Place 1 vanilla cake on a cake stand; top with thin layer frosting. Add 1 strawberry cake; top with thin layer frosting. Repeat with remaining cakes, alternating between vanilla and strawberry layers; frost sides of cake. Cover cake completely with strawberry-Biscoff mixture, pressing all over sides and top.

By Yoly

Vegan Basic Vanilla Cake
Dessert American

Vegan Basic Vanilla Cake

4.4

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
  2. 2 Stir soy milk and vinegar together in a large glass measuring cup.
  3. 3 Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
  4. 4 Briskly stir canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork; stir into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By Christine

Chocolate Kale Cookies
Dessert American

Chocolate Kale Cookies

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, cocoa powder, and baking soda together in a bowl.
  3. 3 Combine applesauce and kale in a blender; blend until smooth, about 30 seconds.
  4. 4 Beat sugar, butter, egg white, and vanilla with an electric mixer in a bowl until smooth and creamy; beat in kale mixture, canola oil, and honey. Stir flour mixture into kale mixture until dough is just mixed; fold in chocolate chips. Drop spoonfuls of dough onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until edges are slightly hardened, 10 to 12 minutes.

By LaurenElizabeth

Carrot Cake with Crushed Pineapple and Pecans
Dessert American

Carrot Cake with Crushed Pineapple and Pecans

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
  2. 2 Sift flour, cinnamon, baking soda, and salt together into a bowl.
  3. 3 Beat sugar, oil, eggs, and vanilla extract together in a separate bowl until well blended. Gradually add flour mixture until well combined. Fold in carrots, pineapple, coconut, and pecans. Evenly divide batter among the prepared cake pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.

By Laurie Byrnes

Quick and Easy Summer Limoncello Cake
Dessert American

Quick and Easy Summer Limoncello Cake

4.5

Prep
15 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square cake pan with cooking spray.
  2. 2 Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
  3. 3 Sift flour, baking powder, baking soda, and salt together in a separate bowl; stir into sour cream mixture with a wooden spoon until just combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 33 to 35 minutes. Cool cake in the pan for 5 minutes.
  5. 5 Whisk confectioners' sugar and 2 tablespoons limoncello together in a bowl until thin and smooth; spread over top of cake. Cool cake completely before slicing.

By AllieGeekPi

Chocolate Yogurt Cake
Dessert American

Chocolate Yogurt Cake

4.0

Prep
20 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  2. 2 Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in batter. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

By Kristina Kopnisky

Pumpkin Butterscotch Cookies
Dessert American

Pumpkin Butterscotch Cookies

4.4

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper; grease paper with butter.
  2. 2 Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Set aside.
  3. 3 Beat white sugar and eggs together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Scrape down the sides of the bowl and paddle with a rubber spatula. Beat in pumpkin purée, oil, and vanilla extract on low speed until blended.
  4. 4 Beat flour mixture into pumpkin mixture on low speed until just incorporated: fold in butterscotch chips.
  5. 5 Drop ¼ cupfuls of dough 2 ½ inches apart onto the prepared baking sheets: slightly flatten dough tops with a spatula.
  6. 6 Bake in the preheated oven until edges are golden, about 15 minutes. Cool on baking sheets briefly before transferring cookies to a wire rack to cool completely. Sprinkle cookies with confectioners' sugar.

By Gio_Bowers

Quick Blueberry Sheet Cake
Dessert American

Quick Blueberry Sheet Cake

3.5

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
  2. 2 Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
  3. 3 Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
  4. 4 Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
  5. 5 Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.

By Tinkerbell

Chocolate-Pumpkin Cupcakes
Dessert American

Chocolate-Pumpkin Cupcakes

4.0

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
  3. 3 Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.

By MMMICHELLE

Pecan Pineapple Coffee Cake
Dessert American

Pecan Pineapple Coffee Cake

4.3

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  2. 2 Combine flour, 1/4 cup brown sugar, white sugar, baking powder, baking soda, and salt in a bowl. Whisk yogurt, oil, egg, and vanilla extract in a separate bowl until smooth; stir in flour mixture until just blended. Fold in pineapple tidbits and 1/3 cup reserved pineapple juice until batter is just mixed; pour into the prepared baking dish.
  3. 3 Combine pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in dish for 10 minutes before transferring to a wire rack to cool. Serve warm or completely cool.

By alice

Hummingbird Cake
Dessert American

Hummingbird Cake

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  2. 2 To make the cake: Sift flour, sugar, baking soda, and salt together in a large bowl. Combine bananas, oil, walnuts, pineapple, and eggs in another large bowl; mix well.
  3. 3 Stir flour mixture into banana mixture until combined. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of each pan comes out clean, about 1 hour. Allow cakes to cool on wire racks.
  5. 5 Meanwhile, make the frosting: Beat confectioners' sugar, cream cheese, butter, and vanilla together in a medium bowl until smooth.
  6. 6 Place one cooled cake on a serving plate or cake stand. Spread some of the cream cheese frosting on top of cake; place second cake on top and spread remaining frosting evenly over the surface and sides of the cake.

By MARBALET

Three-Layer Caramel Cake
Dessert American

Three-Layer Caramel Cake

5.0

Prep
20 min
Cook
25 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  2. 2 Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl until evenly distributed, 2 to 5 minutes. Divide batter among the prepared pans.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Cool in pans about 30 minutes.
  4. 4 Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat; bring to a boil, stirring constantly until thick, 3 to 5 minutes. Cool frosting, about 5 minutes.
  5. 5 Remove cooled cakes from pans; spread frosting onto cake layers. Stack layers; frost top and sides.

By Kandis