( 14 g) baking powder
( 40g) rainbow sprinkles
(.6 g) black pepper
(.6 g) nutmeg
(.8 g) ground cloves
(.8 g) ground ginger
(1 g) ginger
(1 g) nutmeg
(1.2 g) ground nutmeg
(1.3 g) cinnamon
(1.3 g) nutmeg
(1.5 g) ground cloves
(1.5 g) ground ginger
(1.5 g) ground gloves
(1.5 g) salt
(10 g) baking powder
(10 g) baking soda
(100 - 110g) white bread
(100 g) brown sugar
(100 g) crushed Butterfingers
(100 g) granulated sugar
(100 g) light brown sugar, packed
(1000 g) powdered sugar
(109 g) grapeseed oil
(109 g) vegetable oil
(109g) olive oil
(109g) vegetable oil
(11.2 g) salt
(110 g) brown sugar, packed
(110 g) vegetable oil
(112.5 g) white chocolate chips
(112g) vegetable oil
(113 g) plus 2 tablespoons cake flour
(113 g) unsalted butter
(113 g) water
(115 g) egg whites
(115 g) heavy whipping cream
(115 g) sour cream
(115.5 g) heavy whipping cream
(118 g) hot water or coffee
(119 g) strawberry puree, more if desired
(12 g) baking powder
(12 g) coffee extract or emulsion OR 2-3 teaspoons espresso powder (6 g) OR 3 teaspoons Pero for a non coffee substitute
(12 g) salt
(12 g) vanilla extract
(12.6 g) clear vanilla extract
(120 g) Biscoff spread
(120 g) all-purpose flour
(120 g) buttermilk
(120 g) buttermilk, at room temperature
(120 g) crème fraîche
(120 g) heavy whipping cream
(120 g) lemon juice
(120 g) smooth peanut butter
(120 g) sour cream
(120 g) water
(120 g) whole milk
(120 g)sour cream
(120 grams) sour cream
(125 g) applesauce
(125 g) powdered sugar
(125 g) smooth Biscoff cookie butter
(12g) baking soda
(12g) pure vanilla extract
(13 g) baking powder
(13 g) pure vanilla extract
(13 g) vanilla
(13 g) vanilla bean paste
(13 g) vanilla bean paste or pure vanilla extract
(13 g) vanilla extract
(13.6 g) olive oil
(133 g) brown sugar, packed
(133 g) granulated sugar
(14 g) light corn syrup or honey
(14 g) vanilla extract
(14 oz) sweetened condensed milk
(14.4 g) lemon juice
(14.4 g) white distilled vinegar
(144 g) raspberry jam
(145 g) dulce de leche
(145.3 g) canola oil
(14g) baking powder
(15 g) freeze dried raspberries
(15 g) freeze dried strawberries
(150 g) brown sugar
(150 g) cinnamon chips
(150 g) dark chocolate chips
(150 g) granulated sugar
(150 g) mini chocolate chips
(150 g) semi sweet or dark chocolate chips
(150 g) sugar
(150 g) white chocolate chips
(16 g) coconut emulsion
(165 g) brown sugar
(165 g) light brown sugar
(165 g) packed light brown sugar
(169.5 g) unsalted butter
(169.5 g) unsalted butter, slightly cold
(170g) cream cheese
(170g) cream cheese, cold
(172.5 g) cake flour
(173 g) heavy cream
(173 g) heavy whipping cream
(173.25 g) heavy whipping cream
(174 g) unsalted butter
(175 g) granulated sugar
(175 g) semi-sweet chocolate chips
(176 g) sour cream
(180 g) all-purpose flour
(180 g) buttermilk
(180 g) sour cream
(180 g) uncooked rolled oats
(180-240 g) heavy whipping cream
(187.5 g) smooth peanut butter,
(187g) good quality dark chocolate chips
(189 g) evaporated skim milk
(190 g) Hi-Ratio Shortening or Vegetable Shortening*
(190 g) Hi-ratio shortening
(193 g) buttermilk
(1g) hazelnut extract
(2 g) allspice
(2 g) baking powder
(2 g) baking soda
(2 g) cardamom
(2 g) cloves
(2 g) lemon extract
(2 g) orange extract
(2 g) salt
(2 g) vanilla extract
(2 sticks) (226 g) unsalted butter, at room temperature
(2.1 g) pure vanilla extract
(2.1 g) vanilla extract
(2.4 g) cinnamon
(2.5 g) ground cinnamon
(2.5 g) orange zest
(2.5 g) salt
(2.6 g) cinnamon
(2.6 g) ground cinnamon
(2.6 g) nutmeg
(2.64 g) cinnamon
(2.64 g) nutmeg
(2.8 g) all-spice
(2.8 g) kosher salt
(2.8 g) salt
(2.8) g allspice
(20 g) vegetable oil
(20.8 g) pure vanilla extract
(200 g) all-purpose flour
(200 g) brown sugar
(200 g) granulated sugar
(200 g) packed brown sugar
(200 g) semi-sweet or dark chocolate chips
(21 g) baking powder
(21 g) coffee extract or emulsion OR 5 teaspoons espresso powder (10 g) OR 5 teaspoons Pero for a non coffee substitute
(21 g) white distilled vinegar
(210 g) smooth peanut butter
(218 g) grapeseed oil
(218 g) vegetable oil
(218 g) vegetable or canola oil
(220 g) all-purpose flour
(220 g) brown sugar
(224 g) vegetable oil
(225 g) pumpkin puree
(225 g) uncooked old-fashioned oats
(225 g) uncooked old-fashioned rolled oats,
(226 g) Earth Balance Vegan Butter
(226 g) Earth Balance Vegan Butter or other non-dairy butter
(226 g) butter
(226 g) cake flour
(226 g) unsalted butter
(226 g) unsalted butter room temperature
(226 g) unsalted butter, at room temperature
(226 g) unsalted butter, slightly cold
(227 g) unsalted butter
(228 g) butterscotch chips
(228 g) dark chocolate chips
(230 g) lemon juice
(231 g) canned coconut milk
(231 g) heavy whipping cream
(231 g) whipped cream
(236 g) hot water
(236 g) hot water or coffee
(236.6 g) hot water
(236.6 g) hot water or coffee
(236.6 g) hot water or hot coffee
(236g) hot water or hot coffee
(240 g) Betty Crocker Yellow Cake Mix
(240 g) Biscoff spread
(240 g) all-purpose flour
(240 g) buttermilk
(240 g) buttermilk room temperature
(240 g) canned coconut milk
(240 g) fresh raspberries
(240 g) heavy whipping cream
(240 g) smooth peanut butter
(240 g) sour cream
(240 g) water
(240g) all purpose flour
(240g) buttermilk
(240g) hot water
(242g) buttermilk
(248 g) apple cider
(248 g) apple cider juice (not vinegar),
(25 g) brown sugar
(250 g) Biscoff spread or other cookie butter
(250 g) applesauce
(250 g) creamy peanut butter
(250 g) peanut butter
(250 g) powdered sugar
(250 g) ricotta cheese
(250 g) ricotta cheese, at room temperature
(250 g) smooth peanut butter,
(250 g) unsweetened applesauce,
(255 g) all-purpose flour
(267 g) granulated sugar
(27 g) poppy seeds
(275 g) buttermilk, room temperature
(28 g) light corn syrup
(28.75 g) white distilled vinegar
(28.87 g) heavy whipping cream
(280 g) Lakanto monkfuit powdered sugar
(296g) Nutella
(3 g) E-Z Gel
(3 g) baking powder
(3 g) baking soda
(3 g) ground ginger
(3 g) lemon zest
(3 g) nutmeg
(3 g) orange zest
(3 g) salt
(3 g)salt
(3 oz) instant banana pudding mix
(3.9 g) ground ginger
(30 g) cream cheese
(30 g) heavy cream
(300 g) all purpose flour
(300 g) buttermilk
(300 g) chopped walnuts
(300 g) granulated sugar
(300 g) grated unpeeled zucchini,
(300 g) mashed over-ripe bananas, 3 medium-sized
(300 g) peeled and sliced peaches
(300 g) whole milk
(306 g) sweetened condensed milk
(310 g) all purpose flour
(312 g) peanut butter
(312.5 g) powdered sugar, measured then sifted
(325 g) all-purpose flour
(325 g) powdered sugar, measured then sifted
(33 g) cocoa powder
(339 g) cake flour
(339 g) unsalted butter
(339 g) unsalted butter, slightly chilled
(339 g) unsalted butter, slightly cold
(339g) unsalted butter
(340g) unsalted butter
(345 g) cake flour
(345) Kamut flour
(350 g) Lakanto monkfruit sweetener
(350 g) granulated sugar
(350 g)granulated sugar
(350g ) granulated sugar
(35g) red velvet emulsion
(360 g) all-purpose flour
(360 g) buttermilk
(360 g) heavy whipping cream
(364 g) mashed bananas
(37.5 g) unsweetened dark cocoa powder
(373 g) cake flour
(373.7 g) cake flour
(373.75 g) cake flour
(375 g) powdered sugar
(380 g) dulce de leche
(39.3 g) good quality dark cocoa powder
(390 g) all-purpose flour
(3g) baking powder
(4 g) almond extract
(4 g) baking powder
(4 g) baking soda
(4 g) cardamon
(4 g) ground cinnamon
(4 g) ground ginger
(4 g) orange extract
(4 g) rum extract
(4 g) salt
(4.2 g) butter extract
(4.2 g) clear vanilla extract
(4.2 g) lemon extract
(4.2 g) mint extract
(4.2 g) pure vanilla extract
(4.2 g) salt
(4.2 g) strawberry emulsion
(4.2 g) vanilla
(4.2 g) vanilla bean paste
(4.2 g) vanilla extract
(4.2g) pure vanilla extract
(4.5 g) salt
(40 g) cocoa powder
(40 g) regular (not dark) cocoa powder
(400 g) granulated sugar
(400 g) mashed overly ripe bananas
(400 g.) freshly grated carrots
(402.5 g) cake flour
(406 g) all-purpose flour
(416 g) heavy whipping cream
(42.4 g) butter
(428 g) heavy whipping cream
(43 3 g) heavy cream
(43-57g) heavy whipping cream
(43.3 g) heavy whipping cream
(44 g) dark cocoa powder,
(45 g) heavy whipping cream
(45 g) milk
(45.6 g) milk
(450 g) granulated sugar
(450 g) pumpkin purée
(452 g) unsalted butter
(452 g) unsalted butter, at room temperature
(452 g) unsalted butter, slightly chilled
(452g) unsalted butter
(454 g) unsalted butter
(455 g) heavy whipping cream
(460 g) heavy whipping cream
(462 g) heavy whipping cream
(467 g) pitted, whole cherries
(47.5 g) chocolate Ovaltine
(480 g) almond milk or other non-dairy milk
(480 g) buttermilk
(480 g) buttermilk, at room temperature
(480 g) heavy whipping cream
(4g) salt
(5 g) cinnamon
(5 g) cream of tartar
(5 g) ground cinnamon
(5 g) salt
(5.2 g) cinnamon
(5.2 g) ground cinnamon
(5.28 g) cinnamon
(5.28 g) ground cinnamon
(5.3 g) ground cinnamon
(5.6 g) kosher salt
(5.6 g) salt
(5.6 g) vanilla extract
(5.6 g)salt
(5.6) kosher salt
(5.7 g) salt
(50 g) granulated sugar
(50 g) unsweetened cocoa powder
(500 g) granulated sugar
(500 g) powdered sugar
(500g) powdered sugar
(55 g) vegetable oil
(56 g) unsalted butter
(56.5 g) unsalted butter, cold
(56.5 g) unsalted butter, melted
(562.5 g) powdered sugar
(57 g) freeze dried raspberries
(57 g) heavy cream
(57.75 g) heavy cream
(57.75 g) heavy whipping cream
(57.75g) heavy whipping cream
(57.7g) heavy whipping cream
(58 g) heavy whipping cream
(59 g) good quality dark cocoa powder
(59 g) vegetable oil,
(590 g) water
(591.5 g) water
(6 g) baking powder
(6 g) fresh mint, chopped
(6 g) kosher salt
(6 g) salt
(6 g) teaspoons salt
(6.3 g) pure vanilla extract
(6.3 g) vanilla
(60 g) heavy whipping cream
(60 g) old fashioned rolled oats
(60 g) sour cream
(60-120 g) canned coconut milk
(60g) full fat sour cream
(62.5 g) powdered sugar
(625 g) powdered sugar
(625 g) powdered sugar measured and then sifted
(625g) powdered sugar, measured and then sifted
(626 g) powdered sugar,
(63 g) powdered sugar
(64 g) light brown sugar
(66 g) light brown sugar, packed
(678 g) unsalted butter
(687.5 g) powdered sugar
(693 g) heavy whipping cream
(6g) salt
(7 g) baking powder
(7.5 g) corn starch
(7.8 g) ground cinnamon
(70 g) chocolate Ovaltine powder
(70 g) powdered sugar
(72 g) grapeseed oil
(72.6 g) canola oil
(72.6 g) grapeseed oil
(72.6 g) vegetable oil
(725 g) powdered sugar,
(73 g) brown sugar, packed
(73 g) light brown sugar,
(75 - 150 g) mini chocolate chips*
(75 g) dark cocoa powder
(75 g) powdered sugar
(75 g) white chocolate chips
(750 g) powdered sugar
(750g) powdered sugar
(75g) dark cocoa powder
(77 g) heavy whipping cream
(8 g) almond extract
(8 g) baking powder
(8 g) baking soda
(8 g) cinnamon
(8 g) salt
(8.4 g) clear vanilla extract
(8.4 g) mint extract
(8.4 g) pure vanilla extract
(8.4 g) vanilla
(8.4 g) vanilla extract
(8.4g) orange emulsion
(8.4g) vanilla extract
(85 g) cream cheese
(85 g) dark chocolate chips
(88.5 g) Cacao Barry Extra Brute Cocoa Powder
(88.5 g) dark cocoa powder
(88.5 g) good quality cocoa powder
(88.5 g) good quality dark cocoa powder
(88.5 g) unsweetened dark cocoa powder
(88g) good quality cocoa powder
(8g) baking soda
(9 g) corn starch
(93 g) mini chocolate chips
(94 g) milk powder, divided
(95 g) regular Ovaltine
(95 g) toasted coconut,
(about 160 g) strawberry puree,
***If you would rather spread the buttercream on the cake with an offset spatula than pipe it I would suggest doing half a batch of buttercream.
**If you don't want to make your own caramel for the buttercream, you can use dulce de leche
*This buttercream makes enough to fill and frost the cake. If you want to add any piping to the top of your cake, I recommend making an extra 1/4 to 1/2 batch.
*This buttercream makes enough to fill, frost and decorate the cake with piping.
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
*This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch
.3 g black pepper
.4 g ground cloves
.7 g all-spice
.75 g ground cloves
1 g cardamon
1.4 g all-spice
110 g brown sugar
112.5 g finely ground pistachios
113 g unsalted butter, at room temperature
113 g unsalted butter, room temperature
113 g unsalted butter, slightly cold
113 g unsalted butter, slightly cold and cut into cubes
118 g premium black or dark cocoa powder (like THIS or Hershey's Extra Dark Cocoa Powder)
12.6 g peppermint extract
120 g buttermilk, room temperature
120 g sour cream, at room temperature
120 g sour cream, room temperature
125 g canned coconut milk
125 g powdered sugar, sifted
13 g Lorann Cotton Candy Flavoring
133.3 g granulated sugar
14.37 g vinegar
14.75 g cocoa powder
150 g premium dark chocolate, chopped or chips, melted
150 g semi-sweet or bittersweet chocolate chips
16 g coconut emulsion or extract
160 g buttermilk, room temperature
165 g light brown sugar, packed
165 g packed brown sugar
169.5 g unsalted butter, room temperature
169.5 g unsalted butter, soft and cut into cubes
177.5 g hot water
191.6 g cake flour
2 g cardamon
2 g ground ginger
2 g pure vanilla extract
2 sticks (226 g) unsalted butter
200 g sugar
200-231 g heavy whipping cream
220 g brown sugar, packed
225 g sweetened shredded coconut, toasted
226 g unsalted butter, slightly chilled
226 g unsalted butter, softened
231 g canned coconut milk (the cream and the liquid mixed together)
240 g sour cream, room temperature
240 g buttermilk, at room temperature
25.2 g LorAnn Oils Raspberry Emulsion
250 g powdered sugar, measured then sifted
266.7 g granulated sugar, divided
270 g all-purpose flour
28 g light corn syrup or honey
28.8-43.3 g heavy whipping cream
28.9 g heavy whipping cream
3 oz. package of strawberry flavored Jell-O
3 sticks (339 g) unsalted butter, slightly cold
3-6 g food gel in Super Black
30 g heavy whipping cream
316.25 g cake flour
339 g unsalted butter, room temperature
360 g buttermilk, room temperature
375 g powdered sugar, measured and then sifted
375 g powdered sugar, measured then sifted
4.2 g lime extract
45 g heavy cream
450 g all-purpose flour
452 g unsalted butter, slightly cold
5 g baking soda
5.3 g coconut emulsion
5.6 g coarse salt
50 g dark cocoa powder
500 g powdered sugar, measured and then sifted
508.5 g unsalted butter, slightly chilled
56 g unsweetened chocolate baking squares, melted
57.75 g cream of coconut (in the bottle, not the can)
6 g cinnamon
6 g pure vanilla extract
62.5 g creamy peanut butter
62.5 g powdered sugar, measured then sifted
75 g mini dark or semi sweet chocolate chips
750 g powdered sugar, measured and then sifted
750 g powdered sugar, measured then sifted
8 g Lorann Cotton Candy Flavoring
8.2 g pure vanilla extract
8.4 g peppermint extract
81.75 g canola oil
88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand - can even use Hershey's Special Dark Chocolate Cocoa Powder)
88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
88.5 g good quality black or dark cocoa powder (like THIS or Extra Brute Cocoa Powder)
937.5 g powdered sugar measured then sifted
95 g sweetened shredded coconut
95 g vegetable oil
Banana chips or fresh banana slices
Biscoff Cookies
Biscoff cookie butter
Biscoff or Speculoos Cookies
Biscoff spread
Chocolate peanut butter cups
Cosmic Rush Twinkle Sprinkle Medley
Diced fresh strawberries
E-Z Gel
Enjoy Life or other dairy free chocolate chips
FOR THE FROSTING
Filling and garnish: fresh raspberries, split in half
For the Black Chocolate Cake
For the Black Fudge Frosting
For the Cake
For the Colored Vanilla Buttercream
Fresh berries or peaches
Fresh strawberries
Garnish
Garnish: toffee bits
Generous pinch of salt
Green food coloring
Juice of one large orange
Kodiak Cakes Cinnamon Oat Pancake Mix*
Lightly salted peanuts
Mint Oreos, crushed
Mint Oreos, crushed finely
Nutella
Peanuts
Pink and blue food gel
Pink food coloring
Pink food gel
Purple
Red food coloring
Reese's peanut butter baking chips
Seedless strawberry jam
Sliced fresh strawberries
Strawberry slices
This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake
This makes 6 cups of buttercream, which is enough to fill and frost the entire cake. If you want a naked cake look (as pictured), use a half recipe of the buttercream.
Toffee bits - Skor or Heath Bar pieces
Two Peas and Their Pod Scotcheroos
Zest of one large orange
about 125 g fresh raspberries
about 125 g raspberries
all-purpose flour
baking powder
baking soda
brown sugar
buttermilk
buttermilk, at room temperature
caramel,
chocolate chips
chocolate jimmies, (sprinkles)
cinnamon
cocoa powder
corn syrup
cream cheese
crushed Butterfinger candy
cup
cup plus 1 tbsp. granulated sugar
cups
cups all-purpose flour
cups sugar
dark chocolate
dark chocolate chips
dark cocoa powder
dark or semi-sweet chocolate chips
egg
egg whites
egg yolk
egg yolks
eggs
eggs room temperature
eggs whites,
eggs yolks
eggs, at room temperature
evaporated milk
food gel in Super Black
fresh mint leaves
fresh raspberries
good quality white chocolate
good-quality bittersweet chocolate, chopped
granulated sugar
ground cinnamon
ground ginger
hazelnuts,
heavy cream
heavy whipping cream
hot water
juice of half a small lemon
large egg whites
large eggs
large eggs at room temperature
large or extra large eggs
large or extra large eggs, at room temperature
large whole eggs
lemon zest
liquid from the canned cherries
malt balls
marshmallow cream,
mascarpone cheese
mini chocolate chips
mini semi-sweet or dark chocolate chips
minus 2 tablespoons (375 g) granulated sugar
molasses
of black pepper
of coarse salt
of nutmeg
of salt
orange juice
orange zest
package Jello pistachio pudding mix
peanut butter
peanut butter buttercream,
pinch of salt
pitted dates
plus 1 teaspoon
plus 2 tablespoons (175 g) granulated sugar
plus 2 tablespoons (255 g) all-purpose flour
plus 3 tablespoons (232.5 g) all-purpose flour
plus 3 tablespoons (366.5 g) cake flour
plus 3 tbsp (366.5 g) cake flour
plus 4 tablespoons (373.75 g) cake flour
powdered sugar
powdered sugar, measured then sifted
pure mint extract
pure vanilla extract
rainbow sprinkles
remaining peanut butter buttercream
salt
semi-sweet or bittersweet chocolate
sliced almonds
sliced oranges
smooth peanut butter
sour cream
strawberries
strawberry emulsion or extract,
tablespoon
tart canned cherries in water
toffee baking bits
unsalted butter
unsalted butter, at room temperature
unsalted butter, softened
unsweetened chocolate baking squares
unsweetened dark chocolate
vanilla
vanilla extract
vegetable oil
vinegar
water
white chocolate
whole egg
whole eggs
whole milk
zest of one large lemon
zest of one lemon
zest of two large oranges
(18 g) baking powder
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