You'll be obsessed with this dessert after just 1 bite! White Chocolate Cake is a pound cake-like batter filled with melted white chocolate, coconut, and nuts. It's enveloped in a buttery, caramel-like icing that is irresistible!

My mom has made this cake for nearly every holiday for my entire life. I would always be her helper in the kitchen, waiting for her to finish icing so I could scape the bottom of whatever I could lick off the spoon.

Pound cake-like desserts are a speciality in my family - we've been making them for generations. If you like this recipe, be sure to check out my mom's Sweet Cream Pound Cake or its Lemon Blueberry version. My granny's 1-2-3-4 Cake is also always a hit! Happy baking!

Why You'll Love this Recipe

• Rich Buttery Flavor: The star of the show is the rich and indulgent flavor of the caramel-like icing. The deep, buttery sweetness is so delicious that you'll be scraping the pan for every last piece.
• Texture Contrast: The soft and moist cake with the smooth buttery icing, and slight crunch of the coconut and pecans makes for an incredible texture.
• Precious Memories: Having a slice brings back sweet memories of family holidays and special occasions.

Ingredients in White Chocolate Cake

Scroll Down to the Recipe Card for the Full Recipe and Ingredient Amounts

Cake:

• White Chocolate: Imparts a rich and creamy flavor, as well as contributes to the texture and moisture.
• Salted Butter: Adds moisture, richness, and flavor to the batter. It contributes to the tenderness and helps create a soft crumb. For the glaze, it adds a rich, creamy, luxurious flavor.
• Granulated Sugar: Adds sweetness, moisture and tenderness.
• Eggs: Gives stability and structure to the cake as well as helps it rise. It also adds tenderness, moisture and flavor.
• Vanilla Extract: Both an aromatic to the batter as well as enhancement to all of the flavors.
• All-Purpose Flour: The main structural component. It provides the framework for the texture, supporting the other ingredients.
• Baking Powder: Serves as a leavening agent, playing a crucial role in making the cake rise and achieve a light and fluffy texture.
• Buttermilk: Provides moisture, tenderness, binding, and even mixing.
• Shredded Sweetened Coconut: Adds sweetness as well as a pleasant chewiness and a slight crunch.
• Chopped Pecans: Adds a delightful crunch, nutty flavor, and texture.

Icing:

• Granulated Sugar: Sweetens the icing and gives it stability and an overall smooth texture.
• Salted Butter: Adds a rich, creamy, luxurious flavor.
• Evaporated Milk: Provides richness, smoothness, and a luscious texture.
• Vanilla Extract: Enhances the overall flavor of the icing.

Tools You'll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• 13"x9" Cake Pan or Baking Dish
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make White Chocolate Sheet Cake

Cake

1. Preheat the oven to 350°F. Butter a 9”x13” pan, line with parchment paper, then lightly butter the parchment paper. 
2. In a stand mixer or large bowl with a hand mixer, beat egg whites until stiff peaks form. Place the beaten egg whites in a separate bowl, and set aside.

3. In the same stand mixer bowl or large mixing bowl, cream the butter with the sugar, and melted chocolate with the electric mixer on medium speed until smooth. Add the egg yolks and vanilla and beat on medium speed until fluffy. 

4. Add baking powder to the mixture. Gradually add the flour to the cake batter, alternating with the buttermilk, beating well after each addition and scraping the sides of the bowl as necessary. Start the mixture on low speed and gradually increase to high speed.

5. On low speed, add the beaten egg whites, coconut, and pecans.

6. Pour the batter into the prepared pan and bake 1 hour or until golden brown and fully cooked. Allow the cake to cool in the pan on a cooling rack at least 10 minutes.
7. Run a butter knife around the edges of the pan to loosen it from the sides. Place a flat serving plate or cardboard cake box base on top of the cake. Hold both the pan and base, and carefully invert them together to release. Lift off the cake pan, and slowly peel away the parchment paper.

8. Spread with icing. 

Icing

1. Place ingredients in a saucepan and let mixture sit while the cake is baking.

2. Once the cake is removed from the oven, place the saucepan over medium heat. Whisk until the sugar dissolves and mixture comes to a boil. Once boiling, set a timer for 5 minutes and stir constantly.

3. Remove the pan from the heat and carefully pour the mixture into a mixer bowl. Beat with a mixer on medium speed until it's a spreadable consistency, about 10 minutes. The texture should be like caramel or soft-spun honey.

4. Pour half of the icing over the top of the cake. Evenly spread the icing along the top side and then down the sides of the cake. Fill any open or thin areas with the remaining icing.

Tips and Substitutions

• White Chocolate Tips. The white chocolate flavor is incredible in this tender cake. You can melt white chocolate chips or a white chocolate baking bar. Using high-quality chocolate is important for optimal melting and the texture of the cake. You can substitute with melted almond bark if needed.
• Shredded Coconut and Nuts Substitutions. If you don't like the flavor or texture of these ingredients, you can simply omit them. You could also substitute the pecans with walnuts.
• Room Temperature Ingredients. Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly, and room temperature eggs incorporate better into the batter, resulting in a smoother texture.
• Proper Mixing. Cream butter and sugar well until the mixture is light and fluffy. Proper creaming is essential for incorporating air into the batter, which contributes to the cake's lightness.
• Avoid Overmixing. Mix the batter just until the ingredients are combined. Overmixing can develop gluten, resulting in a denser cake. Stop mixing as soon as no streaks of flour remain.
• Use Cake Flour. Consider using cake flour instead of all-purpose flour if you prefer a softer, more delicate crumb. It has a lower protein content, resulting in a finer texture.

How do I Know When My Cake Is Done?

Knowing when your cake is done is crucial to achieving the perfect texture and prevents over-baking. Here are several methods you can use to determine if it's fully baked.

• Toothpick Test. Insert a toothpick or a clean, sharp knife into the center of the cake. If it comes out clean with no wet batter clinging to it (a few moist crumbs are okay), the cake is done.
• Finger Press Test. Gently press the center of the cake with your fingertip. If it springs back and no indentations remain, it's likely done. If your finger leaves an indentation, it needs more baking time.
• Visual Cues. Look for visual cues such as golden brown edges and a slightly pulled-away appearance from the sides of the pan. These signs indicate that the cake is baked. Be cautious not to rely solely on color, as some cakes, especially chocolate ones, may be naturally darker.
• Shrinking Away from the Sides. The cake will often start to pull away from the sides of the pan as it bakes. When you see this happening all around the edge of the pan, it's a good indication that it's done.
• Cake Tester or Skewer. Use a cake tester or a wooden skewer. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the it's ready.
• Temperature Check. Use an instant-read thermometer. Insert the thermometer into the center. If the internal temperature reads around 210-212°F (99-100°C), it's likely done.

Remember that every oven is different, so bake times can vary. Additionally, factors like altitude and the type of cake you're baking can influence the baking time. Over-baking can lead to a dry cake, so it's essential to find that perfect moment when the cake is just right.

Storage and Freezing

When stored properly in an airtight container at room temperature, White Chocolate Cake can stay fresh for up to 3-4 days. Refrigerating the cake is not necessary and can dry the cake out quicker.

Freezing isn't ideal for this cake as it tends to compromise the texture of the icing. However, you can freeze if desired in a freezer safe container or wrapped tightly with plastic wrap and placed in an airtight container. Simply thaw at room-temperature before consuming again.

Frequently Asked Questions

Keep in mind any substitutions from the original recipe could result in a different end product.

Try these other Cake Recipes

• Apple Dapple Cake
• Oatmeal Cake
• Honey Bun Cake
• Turtle Cake

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White Chocolate Sheet Cake

Old-fashioned White Chocolate Cake is a decadent dessert that uses white chocolate in the cake batter! Toped with a caramel icing, it's the perfect white sheet cake for any holiday or celebration!

Course Dessert

Cuisine American

Keyword cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20 Servings

Calories 508kcal

Ingredients

Cake

• 4 ounces white chocolate melted
• 1 cup salted butter room temperature
• 2 cups granulated sugar
• 5 eggs separated
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

Icing

• 2 cups granulated sugar
• 1 cup salted butter
• ⅔ cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

CAKE

• Preheat the oven to 350°F. Butter a 9”x13” pan, line with parchment paper, then lightly butter the parchment paper. 
• In a stand mixer or large bowl with a hand mixer, beat egg whites until stiff peaks form. Place the beaten egg whites in a separate bowl, and set aside.
• In the same stand mixer bowl or large mixing bowl, cream the butter with the sugar, and melted chocolate with the electric mixer on medium speed until smooth. Add the egg yolks and vanilla and beat on medium speed until fluffy. 
• Add baking powder to the mixture. Gradually add the flour to the cake batter, alternating with the buttermilk, beating well after each addition and scraping the sides of the bowl as necessary. Start the mixture on low speed and gradually increase to high speed.
• On low speed, add the beaten egg whites, coconut, and pecans.
• Pour the batter into the prepared pan and bake 1 hour or until golden brown and fully cooked. Allow the cake to cool in the pan on a cooling rack at least 10 minutes.
• Run a butter knife around the edges of the pan to loosen it from the sides. Place a flat serving cake plate or cardboard cake box base on top of the cake. Hold both the pan and base, and carefully invert them together to release. Lift off the cake pan, and slowly peel away the parchment paper.
• Spread with icing. 

ICING

• Place ingredients in a saucepan and let mixture sit while the cake is baking.
• Once the cake is removed from the oven, place the saucepan over medium heat. Whisk until the sugar dissolves and mixture comes to a boil. Once boiling, set a timer for 5 minutes and stir constantly.
• Remove the pan from the heat and carefully pour the mixture into a mixer bowl. Beat with a mixer on medium speed until it's a spreadable consistency, about 10 minutes. The texture should be like caramel or soft-spun honey.
• Pour half of the icing over the top of the cake. Evenly spread the icing along the top side and then down the sides of the cake. Fill any open or thin areas with the remaining icing.

Video

Notes

• • White Chocolate Tips: The white chocolate flavor is incredible in this tender cake. You can melt white chocolate chips or a white chocolate baking bar. Using high-quality chocolate is important for optimal melting and the texture of the cake. You can substitute with melted almond bark if needed.

• • Shredded Coconut and Nuts Substitutions: If you don't like the flavor or texture of these ingredients, you can simply omit them. You could also substitute the pecans with walnuts.

• • Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly, and room temperature eggs incorporate better into the batter, resulting in a smoother texture.

• • Proper Mixing: Cream butter and sugar well until the mixture is light and fluffy. Proper creaming is essential for incorporating air into the batter, which contributes to the cake's lightness.

• • Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can develop gluten, resulting in a denser cake. Stop mixing as soon as no streaks of flour remain.

• • Use Cake Flour: Consider using cake flour instead of all-purpose flour if you prefer a softer, more delicate crumb. It has a lower protein content, resulting in a finer texture.

Nutrition

Calories: 508kcal | Carbohydrates: 59g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 212mg | Potassium: 144mg | Fiber: 2g | Sugar: 45g | Vitamin A: 671IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 1mg

The post White Chocolate Cake appeared first on Dinner in 321.

This retro Fruit Cocktail Cake is a total crowd winning recipe. It’s simple to whip up, no special equipment required, and guaranteed to work for kids and adults alike. My family loves this cake as a snack in the afternoon or dessert any time of the year, it’s fruity and just so good!

The best part about this cake with fruit cocktail is the approachable ingredient list. There’s nothing crazy you need to buy or shop for, it’s all pantry staple items that are affordable too!

If you love a great cake recipe, trust us, we do too! Give our oatmeal cake, tea cakes, and Zinger Cake a try. You won’t be disappointed!

Why You'll Love this Recipe

• Nostalgic cake recipe. This is a retro cake recipe that is still so delicious and tasty! It’s truly a great dessert for any age group to enjoy.
• Easy to make. With just 10 ingredients and 15 minutes of prep time, its easy to mix together and bake up in no time.
• Customize with your favorite ingredients. Add lemon zest, almond extract, or orange zest for a hint of a flavor twist.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Cake:

• Fruit cocktail: A great nostalgic ingredient of your childhood, the canned kind is the best!
• Large eggs: For binding the cake batter.
• All-purpose flour: Provides the structure and light and fluffy texture for the cake.
• Granulated sugar: Adds the sweetness to the cake batter.
• Baking soda: Keeps the cake tender and soft in texture.
• Salt: Always season your baked goods with salt, it enhances the flavors.
• Dark or light brown sugar: Adds a hint of caramel and molasses flavor.
• Sweetened flake coconut: A tropical flavor that pairs perfectly with fruit cocktail.

Topping:

• Granulated sugar: Sweetens the glaze and makes it glossy in texture.
• Salted butter: The base of the glaze, the fat helps to bind everything together.
• Evaporated milk: Adds a creaminess to the topping. This is a version of milk where 60% of the water has been removed, making for a sweet concentrated milk flavor.
• Dark or light brown sugar: Adds a hint of caramel and molasses flavor.
• Pecans: Adds texture, a rich, nutty flavor, and visual appeal to the top of the cake.
• Vanilla extract: Adds nice caramel and floral notes to the topping.

TOOLS YOU'LL NEED

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Mixing Bowls
• Spatula
• 13"x9" Baking Dish
• Small Saucepan

How to Make Fruit Cocktail Cake

1. Preheat oven to 325°F. Grease an 13"x9" baking dish.
2. In a medium mixing bowl, whisk together flour, sugar, baking soda, and salt.

3. In a large mixing bowl, stir together fruit cocktail and eggs.

4. Add the dry ingredients to the wet, and fold just until combined.

5. Pour the batter in the prepared baking dish. Sprinkle brown sugar and coconut on top.

6. Bake 35-40 minutes or a toothpick inserted in the middle comes out with a few moist crumbs.
7. When 20 minutes remain on the cake, make the topping. In a medium saucepan on medium-high heat, stir together butter, evaporated milk, granulated sugar, brown sugar and pecans. Bring to a boil. Boil for 1 ½ minutes. Turn off the heat, and stir in vanilla extract.

8. Pour the topping over the cake. Cool 10 minutes. Serve with a scoop of ice cream or fresh whipped cream.

Pro Tips

• Do not drain the fruit cocktail. You are going to want all of the fruity flavors in the fruit cocktail syrup to infuse the cake with a delicious flavor.
• Use the toothpick test to make sure you don't over bake the cake. When the cake has finished baking, insert a toothpick and it should come out with a few moist crumbs.
• Pour the topping over the warm cake. This will help the topping to set and make a glaze consistency.
• Omit the coconut if desired and add additional chopped nuts instead. Walnuts or pecans are both delicious if you're not a coconut fan.
• Serve with ice cream or whipped cream. That's what we recommend, it's too delicious!
  • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

Storage

Store this cake in an airtight container in the fridge for up to 4 days. We don't recommend freezing this cake as it compromises the texture and will prevent it from being so moist.

You can make this cake up to a day in advance for easy serving, if desired.

FAQs

More Easy Cake Recipes

• Tomato Soup Cake
• Chocolate Loaf Cake
• Lemon Blueberry Pound Cake
• Chocolate Eclair Cake

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Fruit Cocktail Cake

This Fruit Cocktail Cake is a classic old fashioned cake recipe that’s so easy to make! It's a soft and moist cake on the bottom with hints of fruit and coconut, topped with a creamy vanilla glaze that's just divine. With just 10 ingredients and 15 minutes of prep time, you can have a sweet treat perfect for any party or celebration.

Course Dessert

Cuisine American

Keyword fruit

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 15 servings

Calories 399kcal

Ingredients

Cake

• 15 ounce can fruit cocktail not drained
• 2 large eggs
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ cup dark or light brown sugar
• 1 cup sweetened flake coconut

Topping

• ½ cup salted butter
• 1 cup evaporated milk
• ½ cup granulated sugar
• ½ cup dark or light brown sugar
• ½ cup chopped or diced pecans
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 325°F. Grease an 13"x9" baking dish.
• In a medium mixing bowl, whisk together flour, sugar, baking soda, and salt.
• In a large mixing bowl, stir together fruit cocktail and eggs.
• Add the dry ingredients to the wet, and fold just until combined.
• Pour the batter in the prepared baking dish. Sprinkle brown sugar and coconut on top.
• Bake 35-40 minutes or a toothpick inserted in the middle comes out with a few moist crumbs.
• When 20 minutes remain on the cake, make the topping. In a medium saucepan on medium-high heat, stir together butter, evaporated milk, granulated sugar, brown sugar and pecans. Bring to a boil. Boil for 1 ½ minutes. Turn off the heat, and stir in vanilla extract.
• Pour the topping over the cake. Cool 10 minutes. Serve with a scoop of ice cream or fresh whipped cream.

Notes

Storage: 

Store this cake in an airtight container in the fridge for up to 4 days. We don't recommend freezing this cake as it compromises the texture and will prevent it from being so moist.

You can make this cake up to a day in advance for easy serving, if desired.

Tips: 

• Do not drain the fruit cocktail. You are going to want all of the fruity flavors in the fruit cocktail syrup to infuse the cake with a delicious flavor.
• Use the toothpick test to make sure you don't over bake the cake. When the cake has finished baking, insert a toothpick and it should come out with a few moist crumbs.
• Pour the topping over the warm cake. This will help the topping to set and make a glaze consistency.
• Omit the coconut if desired and add chopped nuts instead. Walnuts or pecans are both delicious if you're not a coconut fan.
• Serve with ice cream or whipped cream. That's what we recommend, it's too delicious!

Nutrition

Calories: 399kcal | Carbohydrates: 69g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 344mg | Potassium: 137mg | Fiber: 1g | Sugar: 55g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

The post Fruit Cocktail Cake appeared first on Dinner in 321.

This Butterscotch Pie recipe is one that's requested in our house when fall rolls around. The caramel creamy pudding with a light and fluffy meringue on top is truly heaven in a bite.

My mom has been making this butterscotch pie with meringue for years and years and passed the recipe down to me. It's one of our favorite family dessert recipes and perfect for beginner bakers. We take you step-by-step and give you all the expert tips so you can make this fancy pie easily right at home.

Trust us when we say, your friends and family will think this pie came from a true pie shop! If you love a dessert recipe, try our coconut meringue pie, apple roll, chocolate loaf cake, or chocolate peanut butter dream.

Why You'll Love this Recipe

• Bakery-style Recipe at Home. This is a great pie recipe for beginner bakers. As long as you love pudding, this butterscotch pie will be a favorite dessert recipe!
• Impressive pie to wow guests! The meringue topping always impresses family and friends, it's the perfect entertaining dessert any time of the year.
• Great to make ahead. You can make this pie up to a day in advance for easy serving when guests come.

Laura Ashley's Tip: Be sure to cook the butterscotch pudding filling longer than expected so it's very thick with a nice caramel flavor. See the photo or watch the recipe video!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Butterscotch Filling:

• Light or dark brown sugar: Sweetens the pie and makes the caramel butterscotch flavor in the pie.
• All-purpose flour: The thickener for the pudding pie filling.
• Evaporated milk: Makes the rich flavor base for the pudding filling. Evaporated milk has 60% of the water removed for a more concentrated flavor.
• Egg yolks: Adds a richness and creaminess to the filling.
• Whole milk: Additional liquid for the pudding base to make the smooth texture.
• Salted butter: Rounds out all of the flavors and adds richness to the filling.
• Frozen 9-inch pie shell: For ease, use a store-bought frozen pie shell. You can also make a homemade pie crust if desired too.

Meringue:

• Egg whites: The base to any meringue. It's best if your egg whites are room temperature for easy whipping.
• Granulated sugar: Sweetens the meringue and makes it glossy so it can hold its shape.
• Marshmallow cream: Also sweetens the meringue and adds volume and a touch of marshmallow flavor.

TOOLS YOU'LL NEED

• Small Saucepan
• Whisk
• Spatula
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Hand Mixer or Stand Mixer

How to Make Butterscotch Pie

For the Butterscotch Pie Filling:

1. Preheat oven to 350°F. If your frozen pie shell requires pre-baking, follow the package instructions. Otherwise, set it aside.
2. In a small saucepan, combine brown sugar and flour. Whisk in evaporated milk, egg yolks, and milk until smooth. Turn the pan to medium heat.

3. As the mixture becomes warm, whisk in butter slices.

4. Stirring continuously, cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.

5. Pour the filling into the pre-baked pie shell.

6. Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it. 

7. Bake 15-17 minutes, or until the meringue is golden brown on top.

For the Meringue:

1. In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.

2. Add the granulated sugar a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all of the sugar is incorporated.

3. Continue beating the egg whites until stiff, glossy peaks form.

4. Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Expert Tips

• Swap the store-bought pie crust for homemade. You can definitely make your own pie crust in this case. We love the shortcut of using a store-bought crust too.
• Spread the meringue over the hot pie filling. This is one of my mom's essential tips. This seals the pie and prevents the meringue from shrinking when it bakes.
• Omit the marshmallow creme if desired. You can make a meringue with just sugar and egg whites. We recommend you increase the sugar to ½ cup if so to help the meringue hold it's shape.
• Make sure your egg whites are room temperature for an easy meringue. This allows the air to whip into them better and also helps the sugar dissolve faster.
• Replace the meringue for whipped cream. If you're not a fan of homemade meringue, you can also top the butterscotch custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
  • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

WHY DID MY MERINGUE WEEP?

Meringue weeping, also known as "syneresis," occurs when liquid releases from the meringue after it has been baked. This liquid can pool on the surface of the pie, resulting in a watery layer beneath the fluffy meringue topping. Several factors can contribute to meringue weeping:

1. Incomplete Dissolution of Sugar: If the sugar is not fully dissolved into the egg whites during the meringue preparation, it can create a grainy texture that leads to weeping.
2. Overbeating the Meringue: Beating the egg whites for too long or at too high a speed can cause them to become over-aerated, resulting in an unstable meringue that is prone to weeping.
3. Underbaking or Overbaking: Incorrect baking times or temperatures can lead to meringue weeping. Underbaking can result in an unstable meringue that hasn't fully set, while overbaking can cause the proteins in the meringue to shrink and expel moisture.
4. Moisture from the Filling: If the filling is too hot when the meringue is applied, steam can be trapped beneath the meringue, leading to excess moisture and weeping as it cools.
5. Rapid Changes in Temperature: Sudden temperature changes, such as transferring a hot pie to a cold environment or vice versa, can cause condensation to form on the surface of the meringue, contributing to weeping.
6. Undercooking the Cornstarch or Flour in the Filling: If the thickening agent (cornstarch or flour) in the filling is not cooked adequately, it can release excess moisture as it cools, contributing to meringue weeping.

To prevent meringue weeping, it's essential to ensure that the sugar is fully dissolved, the meringue is properly stabilized, and the pie is baked at the correct temperature for the appropriate duration. Additionally, allowing the pie to cool gradually and avoiding rapid temperature changes can help minimize the risk of weeping.

Storage

Once the pie has completely cooled, store in a tall, loosely fit, airtight container in the fridge for up to 3-4 days. This will keep the pudding filling and meringue topping set. We do not recommend freezing the pie as it will compromise the texture.

Frequently Asked Questions

More Delicious Pie Recipes

• No-Bake Pumpkin Pie
• Fried Apple Pies
• No-Bake Lemon Pie
• Banana Split Pie

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Butterscotch Pie with Meringue

This Butterscotch Pie is an old fashioned pie recipe passed down to me from my mom. We've made it for years, every bite is truly so delicious. A homemade butterscotch pudding is the bottom layer. It's topped with meringue for a dessert that everyone will request time and time again.

Course Dessert

Cuisine American

Keyword pie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 Servings

Calories 354kcal

Ingredients

Filling

• ¾ cup light or dark brown sugar
• ⅓ cup all-purpose flour
• 6 ounces evaporated milk
• 3 egg yolks
• ¾ cup milk
• ¼ cup salted butter cut into 4 slices
• 1 frozen 9-inch pie shells baked per package directions

Meringue

• 3 egg whites
• ⅓ cup granulated sugar
• ¼ cup marshmallow cream

Instructions

Butterscotch Filling

• Preheat oven to 350°F. If your frozen pie shell requires pre-baking, follow the package instructions. Otherwise, set it aside.
• In a small saucepan, combine brown sugar and flour. Whisk in evaporated milk, egg yolks, and milk until smooth. Turn the pan to medium heat.
• As the mixture becomes warm, whisk in butter slices.
• Stirring continuously, cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.
• Pour the filling into the pre-baked pie shell.
• Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it. 
• Bake 15-17 minutes, or until the meringue is golden brown on top.

Meringue

• In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.
• Add the granulated sugar a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all of the sugar is incorporated.
• Continue beating the egg whites until stiff, glossy peaks form.
• Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Video

Notes

Expert Tips

• • Swap the store-bought pie crust for homemade. You can definitely make your own pie crust in this case. We love the shortcut of using a store-bought crust too.

• • Spread the meringue over the hot pie filling. This is one of my mom's essential tips. This seals the pie and prevents the meringue from shrinking when it bakes.

• • Omit the marshmallow creme if desired. You can make a meringue with just sugar and egg whites. We recommend you increase the sugar to ½ cup if so to help the meringue hold it's shape.

• • Make sure your egg whites are room temperature for an easy meringue. This allows the air to whip into them better and also helps the sugar dissolve faster.

• • Replace the meringue for whipped cream. If you're not a fan of homemade meringue, you can also top the butterscotch custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
    • • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

Storage

Once the pie has completely cooled, store in a tall, loosely fit, airtight container in the fridge for up to 3-4 days. This will keep the pudding filling and meringue topping set. We do not recommend freezing the pie as it will compromise the texture.

•  

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 192mg | Potassium: 184mg | Fiber: 1g | Sugar: 34g | Vitamin A: 372IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 1mg

The post Butterscotch Pie Recipe appeared first on Dinner in 321.

Craving a dessert that brings back memories of your grandma’s kitchen? This old-fashioned Oatmeal Cake, with its moist texture and rich coconut-pecan topping, is an oldie but a goodie! It has the wholesome feels of carrot cake or a holiday spice cake, but the frosting takes it to the next level of deliciousness! It's truly the best part!

This is my mom's recipe that she has made year after year, we've probably made it over 50 times! It's just the right comforting snack or dessert any time of the week. With a simple ingredient list and an easy method of assembly, it's truly a cake anyone will love.

In a world full of modern desserts, sometimes it's the classic recipes that bring the most joy. This oatmeal cake is a testament to that. Easy to make and incredibly satisfying, this cake is the perfect dessert for family dinners, potlucks, or whenever you need a comforting slice of nostalgia.

Need more classic dessert inspiration? My homemade Apple Dapple Cake, Whipping Cream Pound Cake, and Coconut Meringue Pie will bring back sweet memories! If you're a pecan lover, definitely check out this Condensed Milk Pecan Pie that features a smooth creamy filling topped with plenty of toasted nuts!

Why You'll Like This Recipe

• Simple Ingredients: This delicious oatmeal cake uses pantry staples, making it easy to whip up.
• Versatile: It's the kind of cake that's perfect for dessert, a snack, or even a special breakfast treat.
• Moist Cake and Rich Topping: The oats make the old-fashioned cake incredibly moist and tender. A caramelized coconut-pecan topping adds texture and flavor.
• Nostalgic Flavor: Brings back memories of traditional homemade cakes. If it's not already, this sweet cake will be quick to become a family favorite!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Cake:

• Quick Cooking Oats: Provides a hearty texture and moisture to the cake.
• Brown Sugar & Granulated Sugar: Adds sweetness and depth of flavor.
• Salted Butter: Provides richness and helps create a tender crumb.
• Eggs: Binds the ingredients together and adds structure.
• All-Purpose Flour: Forms the base of the cake, giving it structure.
• Baking Soda: Helps the cake rise and become fluffy.
• Cinnamon: Adds warmth and a hint of spice.
• Salt: Enhances the flavors of the other ingredients.

Topping:

• Brown Sugar: Caramelizes to create a rich, sweet topping.
• Butter: Adds richness and helps bind the topping ingredients.
• Evaporated Milk: Provides creaminess and helps create a smooth topping.
• Vanilla Extract: Adds depth of flavor.
• Shredded Sweetened Coconut: Adds texture and a sweet, chewy element.
• Chopped Pecans: Adds crunch and a nutty flavor.

TOOLS YOU'LL NEED

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• 13"x9" Baking Dish

How to Make this Oatmeal Cake Recipe

1. Preheat oven to 350°F. Butter a 13”x9” rectangle pan. 
2. For the oatmeal mixture, pour 1 ⅓ cups boiling water over quick oats, and stir until well combined. Set aside to cool. 

3. For the dry ingredients, in a medium bowl, whisk together flour, cinnamon, baking soda, and salt. 

4. For the wet ingredients, in a stand mixer or large mixing bowl with an hand electric mixer, cream together the butter, brown sugar, and white sugar until light and fluffy. Beat in the eggs one at a time. 

5. Add the dry ingredients to the mixer bowl, and blend for 1 minute. 

6. Add the oat mixture 2 tablespoons at a time, and blend an additional minute. 

7. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. When 10 minutes remain on the cake, start making the topping. Place a medium saucepan over medium heat and add brown sugar, butter and milk. Cook until the brown sugar is dissolved and mixture comes to a boil. Turn off the heat and stir in vanilla, coconut, and pecans. 

9. Spread the frosting in an even layer on top of the cake. Optional step, place the cake under the broiler for 1-3 minutes, or until the topping is bubbly and lightly browned. Watch carefully to avoid burning.

10. Allow the cake to cool slightly before serving. Optional, serve with fresh whipped cream or ice cream.

Pro Tips and Substitutions

• Oats: If you only have old-fashioned rolled oats, you can pulse them in a food processor to make them more of the texture of quick-cooking. If you prefer a chewier texture, you're welcome to substitute the quick cooking oats with old fashioned oats 1 to 1. We prefer quick-cooking in ours.
• Nuts: Substitute walnuts or almonds for pecans if preferred.
• Sugar: Regular or dark brown sugar will work for this cake. Dark will yield a more concentrated molasses-like flavor.
• Milk: Regular milk can be used in place of evaporated milk, but the topping may be slightly less creamy.
• Topping Options: This moist oatmeal cake is delicious with a cup of coffee and with a dollop of fresh whipped cream or a scoop of ice cream on top.
• Frosting Alternative: While we feel it's the best part of the cake, you're welcome to opt to leave the topping off of the cake. Alternatively, you can allow the cake to cool and spread with this homemade whipped cream cheese frosting!

Storage and Freezing

Store leftover oatmeal cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving, or warm individual slices in the microwave for a few seconds.

This cake can be frozen as well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

More Delicious Cake Recipes

• Strawberries and Cream Tres Leches Cake
• Chocolate Cake with Peanut Butter Frosting
• Strawberry Lemon Pound Cake
• Dreamsicle Cake

Print

Oatmeal Cake Recipe

My mom’s old-fashioned oatmeal cake has been a hit for decades and everyone goes crazy over it! If you’ve never tried it, I hope you do. It’s amazing!

Course Dessert

Cuisine American

Keyword cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 371kcal

Ingredients

Cake

• 1 cup quick cooking oats
• 1 cup packed brown sugar
• 1 cup granulated sugar
• ½ cup salted butter
• 2 eggs
• 1 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt

Topping

• ½ cup packed brown sugar
• 6 tablespoons salted butter
• ¼ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

Instructions

• Preheat oven to 350°F. Butter a 13”x9” rectangle pan. 
• For the oatmeal mixture, pour 1 ⅓ cups boiling water over quick oats, and stir until well combined. Set aside to cool. 
• For the dry ingredients, in a medium bowl, whisk together flour, cinnamon, baking soda, and salt. 
• For the wet ingredients, in a stand mixer or large mixing bowl with an hand electric mixer, cream together the butter, brown sugar, and white sugar until light and fluffy. Beat in the eggs one at a time. 
• Add the dry ingredients to the mixer bowl, and blend for 1 minute. 
• Add the oat mixture 2 tablespoons at a time, and blend an additional minute. 
• Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• When 10 minutes remain on the cake, start making the topping. Place a medium saucepan over medium heat and add brown sugar, butter and milk. Cook until the brown sugar is dissolved and mixture comes to a boil. Turn off the heat and stir in vanilla, coconut, and pecans. 
• Spread the frosting in an even layer on top of the cake. Optional step, place the cake under the broiler for 1-3 minutes, or until the topping is bubbly and lightly browned. Watch carefully to avoid burning.
• Allow the cake to cool slightly before serving. Optional, serve with fresh whipped cream or ice cream.

Video

Notes

Pro Tips and Substitutions

• Oats: If you only have old-fashioned rolled oats, you can pulse them in a food processor to make them more of the texture of quick-cooking. If you prefer a chewier texture, you're welcome to substitute the quick cooking oats with old fashioned oats 1 to 1. We prefer quick-cooking in ours.
• Nuts: Substitute walnuts or almonds for pecans if preferred.
• Sugar: Regular or dark brown sugar will work for this cake. Dark will yield a more concentrated molasses-like flavor.
• Milk: Regular milk can be used in place of evaporated milk, but the topping may be slightly less creamy.
• Topping Options: This moist oatmeal cake is delicious with a cup of coffee and with a dollop of fresh whipped cream or a scoop of ice cream on top.
• Frosting Alternative: While we feel it's the best part of the cake, you're welcome to opt to leave the topping off of the cake. Alternatively, you can allow the cake to cool and spread with this homemade whipped cream cheese frosting!

Nutrition

Calories: 371kcal | Carbohydrates: 47g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 241mg | Potassium: 140mg | Fiber: 2g | Sugar: 34g | Vitamin A: 352IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

The post Oatmeal Cake Recipe appeared first on Dinner in 321.

We can't wait to share with you these Old Fashioned Tea Cakes. A classic Southern recipe, we always had these cakes with tea at family gatherings, church, or just as a snack on a relaxing afternoon. Tea cakes are a traditional sweet recipe in the South, one that's been passed down through generations.

What is a tea cake? Well it actually looks quite similar to a sugar cookie, it's chewy on the edges and soft and tender in the center. The cakes are sweetened just right and flavored with vanilla, but you can also customize them to your liking too (see the variations section below!).

The best part is these are so easy to make with less than 10 ingredients! You can even make a batch of dough in advance to keep on hand in the freezer so you'll have a sweet treat for entertaining in a pinch. If you love an easy dessert recipe, try our No Bake Chocolate Peanut Butter Cookies, Oat and Raisin Cookies, or Whipping Cream Pound Cake.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Unsalted butter: The base to the tea cookie dough. We use unsalted in this case, but salted can work well too.
• Granulated sugar: Sweetens the dough and also provides the soft and chewy structure.
• Large eggs: Binds the dough together.
• Vanilla extract: Gives that classic vanilla flavor.
• All-purpose flour: Is the foundation of the tea cake dough.
• Baking powder: Gives the tea cookies a bit of rise after they are baked and also keeps them tender.
• Baking soda: Contributes to the tenderness of the tea cakes.
• Salt: Essential in every baked good recipe, the salt enhances all of the flavors.
• Whole buttermilk: Gives a nice tang that compliments the sweetness of the dough. Helps moisten the dough to keep the cakes from being too dry.

Tools You’ll Need

• 12"x17" Sheet Pan
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Baker’s Mat

How to Make Old Fashioned Tea Cakes

1. In a large mixing bowl, cream butter and sugar together until light and fluffy. This should take about 3-4 minutes.

2. Beat in eggs one at a time, making sure each one is fully incorporated before adding the next.

3. Add vanilla extract and buttermilk, and mix well.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

5. On a floured surface shape the dough into a disk, cover with plastic wrap and refrigerate for at least 1 hour or overnight.

6. When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
7. Working on a floured surface, roll the dough out to a ¼ inch thickness. Cut dough into desired shapes  Place the cut out dough on the prepared pans, at least 2 inches apart.

8. Bake 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
9. Allow the tea cakes to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

• No buttermilk? Make your own easily at home with just milk and lemon juice. Stir in 1 tablespoon lemon juice to 1 cup of milk. Set aside for 5 minutes and buttermilk has been made!
• Be sure to chill the dough at least 1 hour before baking. This allows the gluten in the flour to rest and also lets the flour hydrate, giving you tender and soft tea cakes.
• Beat the sugar and flour until light and fluffy. This is essential for the structure of the cookies, ensuring they are light and not dense. This takes about 3 to 4 minutes with a hand mixer, so don't skip this step!

Variations

The options are truly endless for these tea cakes. Customize them to you or your guests likings, we have so many ideas!

• Swap a different extract for other flavors. We love using almond, lemon, or orange extract for other flavor varieties of the tea cakes.
• Add a simple glaze on top. Simply whisk together powdered sugar and a little bit of milk and whisk until a glaze forms. Drizzle over the cookies and serve.
• Use some spices for other flavors. Add ground cinnamon, nutmeg, or even cardamom for spiced versions of these treats.
• Stir in a chopped nut if desired. Add walnuts, pecans, or almonds for a bit of nutty flavor.
• Dust Powdered Sugar. This gives the top a pretty and slightly sweet touch.
• Add buttercream frosting. Buttercream makes these cookies taste a lot like the frosting sprinkle cookies at your local grocery store's bakery. With a hand mixer, simply blend together ½ cup room temperature salted butter, 1 ½ cups powdered sugar, 2 teaspoons vanilla extract (or extract of choice) and 2 tablespoons heavy whipping cream. Once smooth, add another 1 ½ cups powdered sugar and 2-3 tablespoons heavy whipping cream, and whip until smooth and to your desired spreading texture.

Storage and Make Ahead Instructions

Store leftovers in an airtight container at room temperature for up to 5 days. These also freeze well for up to 2 months. Thaw at room temperature for an hour or so until easy to eat.

You can make the dough in advance and keep in the fridge for up to a day. The dough also freezes well, just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight until it's easy to roll and shape.

Frequently Asked Questions

More Easy Dessert Recipes

• Baked Banana Pudding
• Texas Sheet Cake Bites
• Chocolate Chip Cupcakes
• Chocolate Loaf Cake

Print

Old Fashioned Tea Cakes

These Old Fashioned Tea Cakes are the perfect dessert or snack for entertaining guests and are so easy to make with less than 10 ingredients.

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

1 hour hour

Total Time 1 hour hour 12 minutes minutes

Servings 48 cookies

Calories 108kcal

Ingredients

• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup whole buttermilk or milk

Instructions

• In a large mixing bowl, cream butter and sugar together until light and fluffy. This should take about 3-4 minutes.
• Beat in eggs one at a time, making sure each one is fully incorporated before adding the next.
• Add vanilla extract and buttermilk, and mix well.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
• On a floured surface shape the dough into a disk, cover with plastic wrap and refrigerate for at least 1 hour or overnight.
• When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
• Working on a floured surface, roll the dough out to a ¼ inch thickness. Cut dough into desired shapes  Place the cut out dough on the prepared pans, at least 2 inches apart.
• Bake 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
• Allow the tea cakes to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Video

Notes

Tips: 

• • No homemade buttermilk? Make your own easily at home with just milk and lemon juice. Stir in 1 tablespoon of lemon juice to 1 cup of milk. Set aside for 5 minutes and buttermilk has been made!

• • Be sure to chill the dough at least 1 hour before baking. This allows the gluten in the flour to rest and also lets the flour hydrate, giving you tender and soft tea cakes.

• • Beat the sugar and flour until light and fluffy. This is essential for the structure of the cookies, ensuring they are light and not dense. This takes about 3 to 4 minutes with a hand mixer, so don't skip this step!

Storage: 

Store leftovers in an airtight container at room temperature for up to 5 days. These also freeze well for up to 2 months. Thaw at room temperature for an hour or so until easy to eat.

You can make the dough in advance and keep in the fridge for up to a day. The dough also freezes well, just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight until it's easy to roll and shape.

Nutrition

Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg

The post Old Fashioned Tea Cakes appeared first on Dinner in 321.

Tomato cake might sound unusual at first, but believe me, this vintage dessert is a delightful surprise. Similar in flavor and texture to a carrot cake, it combines the subtle sweetness of tomatoes with a moist spice cake and a tangy whipped cream cheese frosting. It's a unique treat that you're sure to love!

This cake with tomato soup truly is easy to assemble so that anyone can replicate the recipe flawlessly. If you love a great dessert recipe, don't worry we have so many to share! You should also try our Chocolate Loaf Cake, Zinger Cake, and Lemon Blueberry Pound Cake.

History of the Tomato Cake

The original recipe for tomato soup cake, often known as “Mystery Cake,” "Magic Tomato Soup Cake," or “Surprise Cake,” dates back to the Great Depression and World War II eras. During these times, home cooks had to be resourceful due to the scarcity of ingredients. They used what was readily available.

The soup added moisture, a subtle sweetness, and a rich color to the cake, while the spices masked any discernible tomato flavor. The tomato soup cake recipe gained popularity in the 1940s when it was promoted by the Campbell Soup Company, which published it on soup can labels and in promotional cookbooks.

This retro cake saw a resurgence in the 70s when it was shared by the great New England cook Dorothy Oliveira of Rehoboth in the Yankee Archives. She made her version in a loaf pan.

Why You'll Like This Recipe

• Unique Flavor: The mystery ingredient (tomato soup) adds a subtle sweetness and moisture, creating a deliciously unique dessert.
• Moist and Tender: The tomato and spices combine to create an incredibly moist, tender, delicious cake.
• Perfectly Balanced Frosting: The tangy cream cheese frosting complements the sweet, spiced cake beautifully.
• Easy to Customize: Add walnuts or pecans and/or raisins to this vintage recipe for added texture and sweetness. Garnish with candied nuts or an extra dusting of spices.

Ingredients

Scroll down to recipe card for exact ingredient amounts. 

Tomato Cake:

• Campbell's Soup Condensed Tomato: A can of tomato soup adds moisture and a subtle sweetness, acting as a secret ingredient that enhances the cake's flavor and texture.
• Salted Butter: Provides richness and helps create a tender crumb.
• Granulated Sugar: Sweetens the cake and helps with browning.
• Eggs: Bind the ingredients together and add structure.
• All-Purpose Flour: Forms the base of the cake, giving it structure.
• Baking Powder & Baking Soda: Help the cake rise and become fluffy.
• Spices (Cinnamon, Nutmeg, Allspice): Add warmth and depth, complementing the sweetness of the tomato.
• Salt: Enhances the flavors of the other ingredients.
• Vanilla Extract: Adds depth of flavor.
• Golden Raisins and Chopped Nuts (optional): Optional add-in ingredients to bring out the extra sweet and nutty flavors and texture.

Cream Cheese Icing:

• Cream Cheese: gives a richness and tanginess to the frosting, and it's the signature flavor that pairs so perfectly with sweet, spiced carrot cake 
• Powdered Sugar: adds just the right amount of sweetness to the frosting to compliment the tangy cream cheese
• Vanilla Extract: flavors the frosting and brings all of the flavors together
• Heavy Cream: gives the frosting a luxurious, velvety smooth texture

Tools You'll Need

• Measuring Cups and Spoons
• Spatula
• 2 8"x2" Round Cake Pans or 13x9 Baking Dish
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Liquid Measuring Cups

How to Make Tomato Soup Cake

For the Cake:

1. Preheat oven to 350°F. Grease and flour or spray with non-stick cooking spray two 8-inch round cake pans or a 13"x9" pan.
2. For the dry ingredients, in a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

3. In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time.

4. Add the tomato soup and vanilla extract, mixing until well combined.

5. Gradually add the flour mixture into the tomato mixture, stirring until just combined. If adding raising, coat in ½ tablespoon flour, then gently fold in the batter. Pour the batter into the prepared pans and spread evenly.

6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. Spread half of the frosting on top of the first cake layer. Place the second layer on top, and frost the top.

To make the Cream Cheese Frosting:

1. Place cream cheese in a large bowl or stand mixer bowl. Whip the cream cheese on medium speed with an electric mixer until smooth and free of lumps.

2. Add powdered sugar. Mix on low speed until it's incorporated into the cream cheese, then increase the speed to medium high. Beat for 1 minute. Scrape down the sides of the bowl with a spatula as needed.
3. Add vanilla extract and half of the heavy whipping cream. Mix on low speed until incorporated. Scrape down the sides of the bowl, then add the remaining heavy whipping cream. 
4. Whip the mixture on medium-low speed until incorporated, then increase the speed to medium-high. Beat until it takes shape and thickens. This should take about 1-2 minutes. Once the mixture holds a nice peak, it's done. Don't overmix as this can break the icing down.

Pro Tips and Substitutions

• Tomato Soup. Make sure to use condensed tomato soup, not ready-to-eat.
• Spice it up. Feel free to add other spices like ginger or cloves for extra warmth.
• Butter Substitute. If you only have unsalted butter on hand, you can use it in place of salted butter. In this case, add ¼ teaspoon salt to the batter.
• Nuts and raisins. Add chopped nuts or raisins to the batter for added texture and flavor.
• Use room temperature ingredients for frosting. This will give your frosting a smooth, even texture. If your ingredients are cold, they won't mix together as easily, resulting in a clumpy, uneven texture.
• Don't overmix cake batter or frosting. If you overmix your batter, your cake will come out dense and tough - it won't be light and spongy. If you overmix your frosting, you run the risk of it breaking and having a mealy texture.
• Bake a full-sized cake. Use this same recipe but skip the stack and spread! Just make a full-sized 13x9-inch cake instead - just as delicious and easily serves a crowd.
• Cream Cheese Buttercream Frosting: The icing I use is a whipped, light cream cheese frosting. For a thicker, more set cream cheese buttercream, whip 8 ounces cream cheese, ½ cup butter together, and 1 teaspoon vanilla extract. Once fluffy, mix in 3-4 cups powdered sugar in 1 cup increments, mixing until smooth between each addition and to your desired texture.

Storage and Freezing

Refrigerating and freezing the cake are both great options whether you want to make this cake in advance or just store any leftovers from a party.

Cover leftover cake with a cake taker top, tightly with plastic wrap, or in an airtight container and store in the refrigerator up to 5 days. Bring it to room temperature on the counter when you're ready to enjoy it.

You can bake the cake layers and freeze them for assembly at a later date. Simply bring them to room temperature then add your homemade frosting.

Frequently Asked Questions

More Old-Fashioned Desserts

• Strawberry Jam Cake
• Whipping Cream Pound Cake
• Chocolate Eclair Cake
• Texas Sheet Cake Bites

Print

Tomato Soup Cake

Step back in time with this old-fashioned Tomato Soup Cake, a delightful combination of moist, spiced cake and tangy cream cheese frosting.

Course Dessert

Cuisine American

Keyword cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 378kcal

Ingredients

Cake

• 10.75 ounce can condensed tomato soup
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup golden raisins optional

Cream Cheese Frosting

• 8 ounces full fat cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ½ cups heavy whipping cream

Instructions

Cake

• Preheat oven to 350°F. Grease and flour or spray with non-stick cooking spray two 8-inch round cake pans or a 13"x9" pan.
• For the dry ingredients, in a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time.
• Add the tomato soup and vanilla extract, mixing until well combined.
• Gradually add the flour mixture into the tomato mixture, stirring until just combined. If adding raising, coat in ½ tablespoon flour, then gently fold in the batter. Pour the batter into the prepared pans and spread evenly.
• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
• Spread half of the frosting on top of the first cake layer. Place the second layer on top, and frost the top.

Frosting

• Place cream cheese in a large bowl or stand mixer bowl. Whip the cream cheese on medium speed with an electric mixer until smooth and free of lumps.
• Add powdered sugar. Mix on low speed until it's incorporated into the cream cheese, then increase the speed to medium high. Beat for 1 minute. Scrape down the sides of the bowl with a spatula as needed.
• Add vanilla extract and half of the heavy whipping cream. Mix on low speed until incorporated. Scrape down the sides of the bowl, then add the remaining heavy whipping cream. 
• Whip the mixture on medium-low speed until incorporated, then increase the speed to medium-high. Beat until it takes shape and thickens. This should take about 1-2 minutes. Once the mixture holds a nice peak, it's done. Don't overmix as this can break the icing down.

Notes

Storage 

• Cover leftover cake with a cake taker top, tightly with plastic wrap, or in an airtight container and store in the refrigerator up to 5 days. Bring it to room temperature on the counter when you're ready to enjoy it.

• You can bake the cake layers and freeze them for assembly at a later date. Simply bring them to room temperature then add your homemade frosting.

Pro Tips and Substitutions

• • Tomato Soup. Make sure to use condensed tomato soup, not ready-to-eat.

• • Spice it up. Feel free to add other spices like ginger or cloves for extra warmth.

• • Butter Substitute. If you only have unsalted butter on hand, you can use it in place of salted butter. In this case, add ¼ teaspoon salt to the batter.

• • Nuts and raisins. Add chopped nuts or raisins to the batter for added texture and flavor.

• • Use room temperature ingredients for frosting. This will give your frosting a smooth, even texture. If your ingredients are cold, they won't mix together as easily, resulting in a clumpy, uneven texture.

• • Don't overmix cake batter or frosting. If you overmix your batter, your cake will come out dense and tough - it won't be light and spongy. If you overmix your frosting, you run the risk of it breaking and having a mealy texture.

• • Bake a full-sized cake. Use this same recipe but skip the stack and spread! Just make a full-sized 13"x9" instead - just as delicious and easily serves a crowd.
  • Cream Cheese Buttercream Frosting: The icing I use is a whipped, light cream cheese frosting. For a thicker, more set cream cheese buttercream, whip 8 ounces cream cheese, ½ cup butter together, and 1 teaspoon vanilla extract. Once fluffy, mix in 3-4 cups powdered sugar in 1 cup increments, mixing until smooth between each addition and to your desired texture.

Nutrition

Calories: 378kcal | Carbohydrates: 35g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 323mg | Potassium: 188mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1023IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

The post Tomato Soup Cake appeared first on Dinner in 321.

Rich and flavorful, and filled with sweet blackberries and tender, fluffy dumplings, this is THE summertime dessert you've been waiting for. Blackberry Dumplings are beyond simple to make, assembled in just one pan, and extra satisfying to indulge in.

One of my favorite Southern staples, soft homemade dumplings are cooked in a mixture of sweet, syrupy blackberries. They're truly the ultimate simple, yet decadent treat. This Blackberry Dumplings recipe is a foolproof classic that hits all the right texture and flavor notes, and it's so easy to make. You can whip it up for dessert any night of the week ...and believe us, you just might!

If you like this simple sweet treat, try some of our other easy desserts. We love this sweet and tangy Lemon Blueberry Poundcake, our delicious Strawberry Peach Cobbler, and this Mixed Berry Cobbler is always a hit. Enjoy!

Why You'll Love This Recipe

• A cobbler meets a pie. Blackberry dumplings are extra delicious because they're almost a cross between a cobbler and a pie - you get the best of both worlds in one dessert. First, juicy blackberries are cooked down to a sweet, syrupy pie filling-like mixture. Then soft, chewy dumplings are added for that cobbler component. But instead of being crispy on top, the whole thing is soft, tender and chewy. The fluffy dumplings almost act like a deconstructed crust paired with the sweet fruit filling. Need we say more?!
• One pan dessert. With just a few ingredients and assembled in only one pan, this dessert comes together super fast, and super easily, with minimal clean-up.
• Traditional Southern Sweet: Using simple, humble ingredients and a traditional cooking method, this is a old fashioned Southern dessert recipe that's been served up for years and years. There are several variations of it, but this one is as authentic as it gets.

Ingredients

Scroll down for recipe amounts and instructions in the printable recipe card. 

For The Blackberries:

• Blackberries: Use fresh or frozen here. If you've got fresh and they're in season, go with these - they'll have the most flavor. But if you're in a pinch, frozen definitely works too.
• Water: Helps to create a nice syrupy consistency for the blackberries as they simmer.
• Sugar: Adds sweetness to the blackberries and also key in creating the thickened, syrupy consistency.

For The Dumplings:

• Self-Rising Flour: Helps to give the dumplings their soft, fluffy, tender texture.
• Granulated Sugar: Perfectly sweetens the dumpling dough without making them overly sugary.
• Chilled Butter or Crisco: The fat for the dumplings, use butter or shortening here. This makes the dumplings rich and delicious, and holds them together to give them their consistency.
• Milk: Helps to bring the dumpling mixture together. It adds a slight creamy flavor and ensures they're just moist enough.
• Optional Toppings: We recommend topping with either vanilla ice cream, fresh whipped cream, and/or a sprinkle of chopped fresh mint.

Tools You’ll Need 

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Medium Skillet
• Mixing Bowls
• Rubber Spatula

How To Make Blackberry Dumplings

1. In a large pot, combine the blackberries, sugar, and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 5 minutes until the blackberries release their juices and the mixture thickens slightly.

2. In a medium bowl, whisk together flour, sugar, and a pinch of salt. Cut in the shortening or chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Add the milk and stir until just combined. The dough will be sticky.

4. Drop one tablespoon spoonfuls of the dumpling batter into the simmering blackberry mixture. You should get about 10-12 dumplings. Gently stir so that the dumplings are submerged in the blackberry sauce.

5. Simmer for 8-10 minutes, or until the blackberry mixture has thickened slightly, and the dumplings are cooked through and have absorbed some of the blackberry juice.

6. Serve the blackberry dumplings warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Expert Tips and Substitutions

• Use A Cookie Scoop For Dumplings. Two spoons is the old school way, but to get nice uniform dumplings that are all the same size, use a small cookie or ice cream scoop. This way they'll all look the same and will cook evenly.
• Switch Up The Fruit. We love blackberries here for tradition, especially when they're in season, but you could definitely swap in any of your other favorite fruit, too. Peaches, strawberries or blueberries would work just as well (and be just as delicious!)
• Try Different Dumplings. Traditional homemade drop biscuits in this recipe are our favorite because they're classic, soft, and chewy. You could also definitely use cut up canned biscuit dough if you wanted a different texture and a shortcut. Or you can even use your preferred boxed biscuit mix if that's something you have in your pantry. All of these options work!
• Don't Skimp on Toppings Or Flavor. Take the fruit mixture to the next level by adding a dash of cinnamon, some lemon juice, or a splash of vanilla extract. And then don't be shy about the toppings, cool vanilla ice cream and fresh whipped cream are really the cherry on top of this dessert.
  • Fresh Whipped Cream: In a large bowl on high speed, blend together 1 cup heaving whipping cream or whipping cream, 2-4 tablespoons powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

Storage Instructions

For the Fridge: If you have leftovers, great news! Store them in an airtight container in the fridge for 3-5 days. When you're ready to eat them, reheat covered with foil in an oven-safe dish at 350ºF until warmed through. You can also microwave leftovers in a pinch. Serve with your desired toppings and enjoy!

Freezing: We don't recommend freezing the blackberry dumplings as it changes the texture of the dessert.

FAQs

More Easy Dessert Recipes

• Zinger Cake
• Orange Jello Salad
• Coconut Delight
• Frozen Yogurt Pie

Print

Blackberry Dumplings

These easy Blackberry Dumplings are the best summer dessert. Make with just 7-ingredients and only 15 minutes of prep time, you can have a dessert on the table in no time. It's a tried and true Southern classic recipe, that's simple enough for anyone to replicate.

Course Dessert

Cuisine American

Keyword fruit

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 8 servings

Calories 301kcal

Ingredients

Blackberry Base

• 32 ounces fresh or frozen blackberries
• 2 cups water
• 1 ½ cups granulated sugar

Dumplings

• 1 cup self-rising flour
• 1 tablespoon granulated sugar
• pinch of salt
• 3 tablespoons shortening or chilled butter
• 5-6 tablespoons milk
• Optional Toppings: vanilla ice cream, fresh whipped cream, fresh mint

Instructions

• In a large pot, combine the blackberries, sugar, and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 5 minutes until the blackberries release their juices and the mixture thickens slightly.
• In a medium bowl, whisk together flour, sugar, and a pinch of salt. Cut in the shortening or chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Add the milk and stir until just combined. The dough will be sticky.
• Drop one tablespoon spoonfuls of the dumpling batter into the simmering blackberry mixture. Gently stir so that the dumplings are submerged in the blackberry sauce.
• Simmer for 8-10 minutes, or until the blackberry mixture has thickened a little more and the dumplings are cooked through and have absorbed some of the blackberry juice.
• Serve the blackberry dumplings warm. Add a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Video

Notes

Storage: 

• For the Fridge: If you have leftovers, great news! Store them in an airtight container in the fridge for 3-5 days. When you're ready to eat them, reheat covered with foil in an oven-safe dish at 350ºF until warmed through. You can also microwave leftovers in a pinch. Serve with your desired toppings and enjoy!

• Freezing: We don't recommend freezing the blackberry dumplings as it changes the texture of the dessert.

Tips: 

• Use A Cookie Scoop For Dumplings. To get nice uniform dumplings that are all the same size, use a small cookie or ice cream scoop. This way they'll all look the same and will cook evenly.
• Switch Up The Fruit. We love blackberries here for tradition, especially when they're in season, but you could definitely swap in any of your other favorite fruit, too. Peaches, strawberries or blueberries would work just as well (and be just as delicious!)
• Try Different Dumplings. Traditional homemade drop biscuits in this recipe are our favorite because they're classic, soft, and chewy. You could also definitely use cut up canned biscuit dough if you wanted a different texture and a shortcut. Or you can even use your preferred boxed biscuit mix if that's something you have in your pantry. All of these options work!
• Don't Skimp on Toppings Or Flavor. Take the fruit mixture to the next level by adding a dash of cinnamon, some lemon juice, or a splash of vanilla extract. And then don't be shy about the toppings, cool vanilla ice cream and fresh whipped cream are really the cherry on top of this dessert.

Nutrition

Calories: 301kcal | Carbohydrates: 62g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 0.3mg | Sodium: 9mg | Potassium: 216mg | Fiber: 6g | Sugar: 45g | Vitamin A: 262IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 1mg

The post Blackberry Dumplings appeared first on Dinner in 321.

If you're a fan of desserts that are both simple to make and utterly comforting, the old-fashioned Apple Roll is a must-try. This timeless recipe combines the flavors of sweet apples, warm cinnamon, and buttery pastry into a delightful treat that feels like a hug from the past.

Some folks call this dessert apple dumpling roll ups, apple roll cobbler, or apple pie cinnamon rolls. The earliest noted version is from 1919, over a hundred years old! In the original recipe, the apple filled log was kept whole and the syrup poured over the top.  

My family has been making this recipe for over three generations, I learned this recipe as a little girl from my grandma! We make it several times every year in the fall and winter, so we can attest that it's a recipe that will work and is also great for people learning to bake.

Ideal for any occasion, this dessert is easy to prepare and guaranteed to please both young and old alike. Two more old-fashioned dessert favorites that are a must-try are my grandma's Butter Roll and mom's Sad Cake!

Why You'll Love this Recipe

• Versatile: Great for dessert, brunch, or a sweet snack.
• Easy Recipe with Simple Ingredients: Uses pantry staples to create a fluffy dough. Dice fresh apples, toss with cinnamon, roll, slice, bake and you're all set!
• Perfect Balance: The combination of sweet, spiced apples and a buttery flaky pastry is irresistible. These sweet rolls have your favorite flavors of apple pie!
• Nostalgic Charm: Just one bite of homemade apple cinnamon rolls brings back sweet memories and it feels like home! It'll be quick to become one of your favorite apple recipes!

Ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Salted Butter: Adds richness and flavor to both the pastry and the filling. If using unsalted butter, add a pinch of salt to the recipe.
• Self-Rising Flour: Provides the perfect base for a tender, flaky pastry with just the right amount of rise.
• Granulated Sugar: This is what makes the syrup sweet! It creates a caramelized sugary finish.
• Water: Forms the base of the creamy sauce, helping to dissolve the sugar and carry the flavors.
• Shortening: Crisco ensures a flaky pastry texture. You can substitute with butter if preferred.
• Whole Milk: Adds moisture and helps bind the dough together. Other milk varieties can work as well.
• Ground Cinnamon: Adds warmth and depth to the apple filling.
• Diced Apples: The star of the dish, providing natural sweetness and texture. Granny Smith apples are our apples of choice.

Tools You'll Need

• Mixing Bowl
• 13”x9” Baking Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Paring Knife
• Rolling Pin, optional
• Pastry Cutter, optional
• Ice Cream Scoop, optional

How to Make an Apple Roll

1. Preheat oven to 350°F. Melt butter in a 13"x9" baking dish in the oven while it's preheating. Once melted, remove and set aside. 
2. For the filling, in a small bowl, toss together the diced apples and cinnamon until all of the pieces are coated well.

3. For the dough, in a large bowl, cut shortening into the self-rising flour until it resembles coarse crumbs.

4. Add milk to the flour mixture gradually, mixing until a soft dough forms.
5. Turn the dough onto a lightly floured surface and roll into a large rectangle about ¼-inch thick.
6. Evenly distribute the apple mixture on top of the dough, leaving about ½-inch of the dough all around the exterior uncovered.

7. Roll up the dough starting from one long side to form a log. Dampen the edges of the dough with water to seal.

8. With a sharp knife, cut the log into 16 slices and place them in one layer in the prepared baking dish.
9. For the syrup, in a medium saucepan over medium heat, stir together 2 cups of water and sugar. Heat just until the sugar dissolves and comes to a boil, then turn off the heat. Pour the syrup over the apple rolls. 

10. Bake 55-60 minutes or until the rolls are golden brown and the apples are tender. Allow to cool slightly before serving. Enjoy warm with vanilla ice cream, fresh whipped cream, or a dusting of powdered sugar.

Pro Tips and Substitutions from a Southern Baker

This recipe is completely foolproof after being passed down through my family over over three generations. Here are some of our tips:

• Apples: Use tart apples like Granny Smith for a balanced flavor, or sweeter varieties like honeycrisp, cosmic crisp, or fuji for a more pronounced sweetness. Also, try to have consistently diced pieces for even cooking.
• Extra Flavor: Add a pinch of ground nutmeg, ground cloves or allspice along with the ground cinnamon for extra depth of flavor. You can also whisk in ½ teaspoon vanilla extract in the syrup as it's cooking.
• Shortening Substitute: If you prefer not to use shortening, you can replace it with an equal amount of cold salted butter.
• Flour: If you don't have self-rising flour, you can make your own by combining 1 ½ cups of all-purpose flour with 2 ¼ teaspoons of baking powder and ½ teaspoon of salt.
• The Perfect Dough: Ensure your butter or shortening are cold for the flakiest pastry. You can prepare the dough in advance and refrigerate it for up to 24 hours before using. This can help save time on the day you plan to bake.

Storage

Allow the rolls to cool to room temperature before storing them in an airtight container. This will prevent them from becoming soggy. Store in the refrigerator for up to 3-4 days.

You can also freeze the rolls for up to 2-3 months. To freeze, wrap the rolls in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag.

To reheat apple rolls, remove them from the refrigerator or freezer and let them come to room temperature. You can then reheat them in the oven at 350°F for 5-10 minutes until they are warmed through. You can also microwave them for 10-20 seconds, or until they are warmed through.

Frequently Asked Questions

More Old Fashioned Dessert Favorites

• Strawberry Jam Cake
• Coconut Meringue Pie
• Oatmeal CakeTurtle Cake

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Apple Roll

With 7 basic ingredients and simple-to-follow steps, old-fashioned Apple Roll is the sweet treat you've been looking for! It's a dessert recipe that's been passed down in our family over three generations and counting. A comfort food classic, it's a treat that's going to be a guaranteed success.

Course Dessert

Cuisine American

Keyword fruit

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 16 servings

Calories 256kcal

Ingredients

• 8 tablespoons salted butter
• 1 ½ cups self-rising flour
• 2 cups sugar
• ½ cup shortening crisco
• ⅓ cup milk
• 1 teaspoon cinnamon
• 2 cups diced apples

Instructions

• Preheat oven to 350°F. Melt butter in a 13"x9" baking dish in the oven while it's preheating. Once melted, remove and set aside. 
• For the filling, in a small bowl, toss together the diced apples and cinnamon until all of the pieces are coated well.
• For the dough, in a large bowl, cut shortening into the self-rising flour until it resembles coarse crumbs.
• Add milk to the flour mixture gradually, mixing until a soft dough forms.
• Turn the dough onto a lightly floured surface and roll into a large rectangle about ¼-inch thick.
• Evenly distribute the apple mixture on top of the dough, leaving about ½-inch of the dough all around the exterior uncovered.
• Roll up the dough starting from one long side to form a log. Dampen the edges of the dough with water to seal.
• With a sharp knife, cut the log into 16 slices and place them in one layer in the prepared baking dish.
• For the syrup, in a medium saucepan over medium heat, stir together 2 cups of water and sugar. Heat just until the sugar dissolves and comes to a boil, then turn off the heat. Pour the syrup over the apple rolls. 
• Bake 55-60 minutes or until the rolls are golden brown and the apples are tender. Allow to cool slightly before serving. Enjoy warm with vanilla ice cream, fresh whipped cream, or a dusting of powdered sugar.

Video

Nutrition

Calories: 256kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 48mg | Potassium: 40mg | Fiber: 1g | Sugar: 27g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg

The post Apple Roll appeared first on Dinner in 321.

A cobbler just means it's summer. It's simple in flavors with few ingredients and is just plain delicious! This Strawberry Peach Cobbler is a twist on a classic Southern peach cobbler we've been making in my family for generations.

The most important thing I can say when it comes to a cobbler, is to choose the best quality fruit. You want fruit that is in season and perfectly ripe, this is where the true flavors really shine.

Now the key with a cobbler is you add the batter into the bottom of the baking dish and then layer the fruit on top. This creates the most custardy and decadent texture that is just so divine.

With just 6 ingredients, this is a great dessert for anyone in the family to make. Serve it with ice cream or whipped cream for a treat that everyone will truly love. If you love a great simple dessert recipe, be sure to also try our 3-Ingredient Peach Cobbler, Lemon Blueberry Pound Cake, or No-Bake Lemon Pie.

Why You'll Love this Recipe

• 6-Ingredient Foolproof Dessert. When it comes to making a sweet treat in the summer, this one is so easy for anyone to whip together and impress a crowd.
• Highlights Summer Produce. The best part is this recipe is simple in flavor because it allows the best summer peaches and strawberries to shine.
• A Classic, Comforting Cobbler. It doesn't get much better, it's a dessert that will be requested from family and friends time and time again.

Laura Ashley's Tip: You can substitute frozen peaches if needed for the fresh peaches. Just be sure to thaw them before mixing and baking.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

This 6-ingredient shopping list is just what we all want in the summertime when the cooking is meant to be easy.

• Self-rising flour: This kind of flour already has a leavening agent in it. If you don't have it, just combine 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt for every 1 cup a recipe calls for.
• Sugar: Sweetens the cobbler batter just right.
• Heavy whipping cream: This is our key secret ingredient to making the cobbler rich and almost custard-like.
• Butter: Is the fat that brings the whole dessert together and adds so much richness.
• Fresh strawberries: Use the best you can find and make sure they're ripe. How can you tell? Slice through the berry and they should be a bright red color almost all the way through!
• Ripe peaches: Essential for this recipe to be unbelievably good, make sure they are soft to the touch and not hard. If you need to, you can substitute frozen and thawed peaches. Blot dry with a paper towel before adding to the cobbler.
• Brown Sugar and Cinnamon: These are optional for this cobbler. Sprinkle on top for color and an amazing pop of flavor from the caramelization of the brown sugar.
• Ice cream or whipped cream: For serving, of course!

Tools You'll Need

• Mixing Bowls
• Rubber Spatula
• Whisk
• Measuring Cups and Spoons
• 13”x9” Baking Dish

How to Make Strawberry Peach Cobbler

1. Preheat oven to 350ºF. 
2. In a medium bowl whisk together flour and sugar.

3. Blend in heavy whipping cream until well combined.

4. Pour melted butter in a 13"x9" dish. 
5. Pour the batter into the melted butter. Don't mix.

6. Evenly disperse the fruit on top of the batter. Optional, sprinkle brown sugar and cinnamon on top.

7. Bake 60-70 minutes or until the top is golden brown.
8. Serve with ice cream and/or fresh whipped cream.

Expert Tips and Variations

• Swap the peaches for another stone fruit. Plums, apricots, or nectarines are also so delicious in this cobbler. We just recommend whatever fruit is in season.
• Use frozen and thawed peaches if you can't find ripe ones. This is important because using underripe peaches will ruin this dessert. Thaw then blot dry with a paper towel before adding to the cobbler.
• Make your own self-rising flour easily at home. It's too simple, just combine one cup of all-purpose flour, with 1 ½ teaspoons baking powder, and ¼ teaspoon of salt for every 1 cup a recipe calls for.
• Add nuts for texture. If desired, you can add some chopped pecans, walnuts, or sliced almonds for a bit of crunch on top of the cobbler.
• Change up the flavor with some spices! We've tried adding ground cinnamon and ground nutmeg to the cobbler topping and both add a nice warm flavor.
• Homemade Whipped Cream: A dollop of fresh whipped cream is the perfect accent:
  • In a large bowl on high speed, blend together 1 cup heaving whipping cream or whipping cream, 2-4 tablespoons powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

Storing

While you probably won't have any leftover (at least we hope not!), here are the instructions for storing the best way.

• Refrigerate any leftovers in an airtight container in the fridge for up to 3 days.
• We don't recommend freezing the cobbler as it can compromise the texture.
• Reheating leftovers is a breeze. Simply microwave for a few seconds or pop back into the oven for a handful of minutes until warmed through.

FAQs

More Fruity Dessert Recipes

• Frozen Fruit Salad
• 3-Ingredient Peach Cobbler
• Strawberry Tres Leches Cake
• Mixed Berry Cobbler

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Strawberry Peach Cobbler

This 6-ingredient Strawberry Peach Cobbler is simple to make and the ultimate summer dessert recipe. With just one bowl, it makes assembly a breeze. Made just like a Southern-style cobbler, it's a classic that everyone will swoon over.

Course Dessert

Cuisine American

Keyword easy

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 15 servings

Calories 349kcal

Ingredients

• 2 cups self-rising flour
• 2 cups sugar
• 2 cups heavy whipping cream
• 8 tablespoons butter melted
• 16 ounces fresh strawberries quartered
• 2-3 peeled and sliced large peaches or 4 small peaches
• 2 tablespoons brown sugar optional
• 1 teaspoon ground cinnamon optional

Instructions

• Preheat oven to 350ºF. 
• In a medium bowl whisk together flour and sugar.
• Blend in heavy whipping cream until well combined.
• Pour melted butter in a 13"x9" baking dish. 
• Pour the batter into the melted butter. Don't mix.
• Evenly disperse the fruit on top of the batter.
• If using, sprinkle brown sugar and/or cinnamon on top.
• Bake 60-70 minutes or until the top is golden brown.
• Serve with ice cream and/or fresh whipped cream.

Video

Notes

Storage: 

• • Refrigerate any leftovers in an airtight container in the fridge for up to 3 days.

• • We don't recommend freezing the cobbler as it can compromise the texture.

• • Reheating leftovers is a breeze. Simply microwave for a few seconds or pop back into the oven for a handful of minutes until warmed through.

Tips: 

• Swap the peaches for another stone fruit. Plums, apricots, or nectarines are also so delicious in this cobbler. We just recommend whatever fruit is in season.
• Use frozen and thawed peaches if you can't find ripe ones. This is important because using underripe peaches will ruin this dessert. Thaw then blot dry with a paper towel before adding to the cobbler.
• Make your own self-rising flour easily at home. It's too simple, just combine one cup of all-purpose flour, with 1 ½ teaspoons baking powder, and ¼ teaspoon of salt for every 1 cup a recipe calls for.
• Add nuts for texture. If desired, you can add some chopped pecans, walnuts, or sliced almonds for a bit of crunch on top of the cobbler.
• Change up the flavor with some spices! We've tried adding ground cinnamon and ground nutmeg to the cobbler topping and both add a nice warm flavor.
• Homemade Whipped Cream: A dollop of fresh whipped cream is the perfect accent:
  • In a large bowl on high speed, blend together 1 cup heaving whipping cream or whipping cream, 2-4 tablespoons powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 46g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 61mg | Potassium: 123mg | Fiber: 1g | Sugar: 32g | Vitamin A: 723IU | Vitamin C: 19mg | Calcium: 34mg | Iron: 0.4mg

The post Strawberry Peach Cobbler appeared first on Dinner in 321.

Chocolate for breakfast? You heard that right! Believe me when I say, this Baked Chocolate Oatmeal is the perfect way to start the day. Full of wholesome oats, decadent, rich chocolate, and creamy peanut butter, this dish is nutritious and delicious! This satisfying breakfast is sure to fill you up and leave your tastebuds happy, so you can feel good about digging in bright and early.

Plus, with ingredients you probably have in your pantry and a super simple process, you can have this Chocolate Baked Oatmeal on the table in no time. Make this ahead of time and portion it out for the busy week ahead, too. Now breakfast can be the most important AND most delicious meal of the day. Enjoy!

If you like this tasty morning meal idea, check out some of our other favorite breakfast recipes full of oats. We especially love these flavorful applesauce oatmeal muffins and our hearty amish baked oatmeal. Cheers to breaking the fast!

Why You'll Love This Recipe

• Quick and Easy: Using ingredients you likely already have on hand plus a simple method, you can whip up these oats and have breakfast on the table in no time.
• Nutritious and Delicious: These oats are packed with decadent chocolate peanut butter goodness, but are so hearty and filled with healthy ingredients to fill you up. You'll feel good about starting the day with this breakfast that tastes just like dessert!
• Customizable: This is our go-to recipe, but feel free to swap in different types of milks, oats, chocolate chips and toppings, depending on what you and your family prefer. Get creative and enjoy!
• Prep Ahead or Make Ahead: You can measure out your ingredients ahead of time and simply mix together and assemble when you're ready to bake and enjoy. Or you can even make this ahead of time, bake, let cool, and simply reheat when you're ready to eat it.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Old Fashioned Rolled Oats: The base of this hearty breakfast recipe. These are hearty, packed with fiber and vitamins, and have a great texture. Stick with old fashioned rolled oats here if you can for the best results, but you can certainly use thick-cut, quick or steel cut if you're in a pinch.
• Brown Sugar: Sweetens the oats with rich, nutty, molasses notes.
• Cocoa Powder: Provides the chocolatey goodness to this recipe! This is where the oats get their rich, but not overpowering or overly sweet chocolate flavor from.
• Baking Powder: Helps to give the oats a light, airy texture when baking, and prevents them from being too dense.
• Salt: You always needs a little bit of salt when baking something sweet. It helps to balance out the rich flavors from the brown sugar and cocoa powder.
• Milk: Helps to hydrate the oats and keep them moist.
• Eggs: Act as a binder and give the oats that perfect scoopable consistency.
• Butter or Oil: The fat in this recipe, butter or a neutral oil works, and adds a nice richness to the oats.
• Vanilla Extract: A little hint of vanilla always goes perfectly with chocolate!
• Peanut Butter: We like creamy peanut butter for this recipe. It brings a rich, decadent, nutty flavor and consistency to the oats - peanut butter and chocolate are the perfect match!
• Chocolate Chips: You can use milk, dark or white chips here - anything goes! These add extra sweetness and a fudgy texture.
• Nuts: These are optional, but we suggest taking the option - chopped pecans, walnuts or almonds provide a nice toasted flavor and crunchy bite. Toasted coconut flakes on top would be delicious, too!
• Toppings: Get creative and top your oats with anything you desire. We love fresh sliced strawberries, bananas and homemade (or store-bought!) whipped cream to take this recipe to the next level.

TOOLS YOU’LL NEED

• 9”x9” Baking Dish
• Small Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups

How To Make Baked Chocolate Oatmeal

1. Preheat oven to 350°F. Grease an 9 x 9-inch baking dish or line with parchment paper.
2. In a large bowl, mix together the rolled oats, brown sugar, cocoa powder, baking powder, and salt. Stir until well combined.

3. In another bowl, whisk together the milk, eggs, melted butter or oil, vanilla extract, and creamy peanut butter.

4. Add the wet ingredients into the dry ingredients, and stir until well combined.
5. Stir in ¼ cup of the chocolate chips and chopped nuts, if using.

6. Pour the mixture into the prepared baking dish and spread it out evenly. Top with remaining chocolate chips.

7. Bake for 30-35 minutes or until the top is set and the edges are slightly browned.
8. Let the baked oatmeal cool for a few minutes before serving. Then serve warm with fresh berries, sliced bananas or fresh whipped cream, if desired.

Pro Tips

• Avoid Over-Baking: Stick to the bake time the recipe calls for to keep this dish rich and moist. If you bake it too long, it'll come out dry.
• Add Espresso Powder: Add in a teaspoon or so of espresso powder to intensify the chocolate flavor!
• Make it Dessert: This chocolate baked oatmeal is decadent as is, but if you want to really turn it into a treat, add in your favorite chopped up candy bars. More chocolate, peanut butter, caramel and toffee will take this breakfast to dessert level, fast!
• Change the Texture: If you want these oats to have a more cake-like consistency, try blending your oats into a smooth oat flour. The end result will be super tender, moist, and scoopable.

Variations and Substitutions

• Swap in Different Milks: You can make this recipe with any type of milk. We like whole milk, but almond, soy, or any preferred plant-based milk would be delicious too.
• Sweeten It Up: There are some sweet ingredients in this recipe, but if you want a little more, try a drizzle of maple syrup or honey for some extra sweetness.
• Add Crunch: Toasted nuts bring flavor and crunchy texture to these oats. Pecans, walnuts or almonds would all work - use whatever you like or happen to have in your pantry.
• Change Up The Nut Butter: We love the combination of chocolate and peanut butter, but you can certainly use any nut butter you'd like - almond or cashew would both be tasty. Get creative!
• Homemade Whipped Cream: A dollop of fresh whipped cream is the perfect accent:
  • In a large bowl on high speed, blend together 1 cup heaving whipping cream or whipping cream, 2-4 tablespoons powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.
    

What To Serve With Chocolate Baked Oats

This baked chocolate oatmeal is perfectly delicious on it's own, but serve it alongside some of our favorites here to make it more of a hearty meal!

• Bisquick Breakfast Casserole
• Overnight Breakfast Casserole
• Rainbow Fruit Tray
• Strawberry Muffins
• Red Lobster Sausage Balls

Storage Instructions

• For the fridge. Store any leftovers in an airtight container in the fridge for 3-5 days. You can portion out individual servings into separate containers too, so they're ready to grab and go during the week.
• Reheating. If you reheat the oatmeal and it's too dry, then add a splash of milk and stir in to make it the correct consistency.
• Freezing. We don't recommend freezing this as it might dry out and change the texture, but if you're in a pinch and need to, be sure to store it in an airtight container and warm it up before serving.

Frequently Asked Questions

More Easy Breakfast Recipes

• Bacon Cheddar Biscuits
• Sausage Egg and Cheese Breakfast Sandwich
• Sausage Muffins
• Amish Baked Oatmeal

Print

Baked Chocolate Oatmeal

This Baked Chocolate Oatmeal will be your new go-to breakfast recipe for a busy week or slow weeknight morning, it's extremely addicting. Perfect to meal prep in advance, in about 45 minutes you'll have a healthy and hearty breakfast on the table for all the chocolate lovers!

Course bread, Breakfast, Dessert

Cuisine American

Keyword chocolate

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 9 servings

Calories 346kcal

Ingredients

• 2 cups old fashioned rolled oats
• ½ cup packed brown sugar
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract
• ½ cup creamy peanut butter
• ½ cup chocolate chips (milk, dark or white) divided
• ½ cup chopped nuts optional
• Optional Toppings: fresh berries, sliced bananas, fresh whipped cream

Instructions

• Preheat oven to 350°F. Grease an 9"x9" baking dish or line with parchment paper.
• In a large bowl, combine the rolled oats, brown sugar, cocoa powder, baking powder, and salt. Stir until well mixed.
• In another bowl, whisk together the milk, eggs, melted butter or oil, vanilla extract, and creamy peanut butter.
• Pour the wet ingredients into the dry ingredients and stir until well combined.
• Stir in ¼ cup of the chocolate chips and chopped nuts, if using.
• Pour the mixture into the prepared baking dish. Spread it out evenly. Top with remaining chocolate chips. Bake 30-35 minutes or until the top is set and the edges are slightly browned.
• Allow the baked oatmeal to cool for a few minutes before serving. Serve warm with fresh berries, sliced bananas or fresh whipped cream, if desired.

Video

Notes

Tips: 

• • Avoid Over-Baking: Stick to the bake time the recipe calls for to keep this dish rich and moist. If you bake it too long, it'll come out dry.

• • Add Espresso Powder: Add in a teaspoon or so of espresso powder to intensify the chocolate flavor!

• • Make it Dessert: This chocolate baked oatmeal is decadent as is, but if you want to really turn it into a treat, add in your favorite chopped up candy bars. More chocolate, peanut butter, caramel and toffee will take this breakfast to dessert level, fast!

• • Change the Texture: If you want these oats to have a more cake-like consistency, try blending your oats into a smooth oat flour. The end result will be super tender, moist, and scoopable.

Storage: 

• For the fridge. Store any leftovers in an airtight container in the fridge for 3-5 days. You can portion out individual servings into separate containers too, so they're ready to grab and go during the week.
• Reheating. If you reheat the oatmeal and it's too dry, then add a splash of milk and stir in to make it the correct consistency.
• Freezing. We don't recommend freezing this as it might dry out and change the texture, but if you're in a pinch and need to, be sure to store it in an airtight container and warm it up before serving.

Nutrition

Calories: 346kcal | Carbohydrates: 38g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 267mg | Potassium: 302mg | Fiber: 5g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 2mg

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