Sour Cream Pound Cake with Vanilla Glaze

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

3 cups granulated sugar

6 large eggs, room temperature

1 cup sour cream, room temperature

3 cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 tsp vanilla extract

For the Vanilla Glaze:

1 cup powdered sugar

2–3 Tbsp milk (or heavy cream for richer flavor)

1 tsp vanilla extract

Instructions

Preheat Oven:
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan (or tube pan).

Cream Butter & Sugar:
In a large bowl, beat butter and sugar together until light and fluffy (about 4–5 minutes).

Add Eggs:
Add eggs one at a time, mixing well after each addition.

Mix Dry Ingredients:
In another bowl, whisk together flour, baking soda, and salt.

Combine Wet & Dry:
Add the dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour. Mix until just combined. Stir in vanilla.

Bake:
Pour batter into the prepared pan and bake for 1 hour 10 minutes – 1 hour 20 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Vanilla Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.

Adjust consistency by adding more milk (for thinner glaze) or sugar (for thicker glaze).

Drizzle over cooled cake.

Cranberry Pistachio Shortbread Cookies
INGREDIENTS

1 cup unsalted butter, softened

3/4 cup powdered sugar

2 cups all-purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1 cup dried cranberries, chopped

1 cup pistachios, chopped

1 teaspoon vanilla extract

1 cup white chocolate chips

INSTRUCTIONS

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Add the vanilla extract and mix well.

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

Fold in the chopped cranberries, pistachios, and white chocolate chips.

Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Calories: 160 kcal | Servings: 24 cookies

Condensed Milk Anzac Biscuit Slab
Ingredients:

1 ½ cups rolled oats

1 cup plain flour

¾ cup brown sugar

¾ cup desiccated coconut

125g (4.4 oz) butter

¼ cup golden syrup

½ can (7 oz) sweetened condensed milk

½ tsp baking soda

2 tbsp boiling water

Instructions:

Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.

In a large bowl, combine oats, flour, brown sugar, and coconut.

In a saucepan, melt butter, golden syrup, and condensed milk over low heat.

Dissolve baking soda in boiling water, then stir into the butter mixture.

Pour wet ingredients into dry ingredients and mix well.

Press the mixture evenly into the prepared baking pan.

Bake for 20-25 minutes, until golden brown.

Allow to cool before slicing into slabs. Enjoy!

Chocolate Cake with Cream Cheese

A moist chocolate cake filled with cream cheese frosting and topped with a delicious cranberry sauce. An elegant and fruity dessert that falls in love at first sight! 💜

✅ Ingredients:

✨ For the cake:
1 1⁄2 cups (190 g) of wheat flour
1 cup (200 g) of sugar
1⁄2 cup (50 g) cocoa powder without sugar 🍫
1 teaspoon of baking powder
1⁄2 tsp baking soda
½ cdita de sal
2 large eggs 🥚🥚
1⁄2 cup (120 ml) vegetable oil
1 cup (240 ml) of milk
1 cup of vanilla essence

✨ For the cream filling:
1 cup (240 ml) of cool whipping cream
200g cream cheese (Philly style)
1⁄2 cup (60 g) glass sugar

✨For the cranberry topping:
2 cups of blueberries fresh or frozen 🍇
1⁄2 cup (100 g) of sugar
1 cda de jugo de limón 🍋
1 cd of dissolved corn in 3 cdas of water

✅ Preparation:

✨ Bizcocho:
Preheat the oven to 180°C.
Mix flour, cocoa, sugar, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat it until you integrate.
Pour in a greased mold (22 cm) and bake 30-35 min.
Cool and cut in 3 layers.

✨ Cream filling:
Beat the cream cheese with the glazing sugar until smooth.
Add the whipping cream and whip until you achieve a firm texture.

✨ Cranberry topping:
Put blueberries, sugar and lemon juice in a small pot.
Cook on medium heat until the cranberries release juice.
Add the dissolved corn and mix until thick.
Let it cool before use.

✨ Editing:
Put on the first layer of cake, filled with cream and a little cranberry sauce.
Repeat with the other layers.
Cover the whole cake with cream and bath with cranberry sauce.

Pineapple Pound Cake

Ingredients (Cake):

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup sour cream (or plain Greek yogurt)

1 cup crushed pineapple, well-drained (reserve juice for glaze)

1 tsp vanilla extract

Ingredients (Pineapple Glaze):

2 cups powdered sugar

3–4 tbsp pineapple juice (reserved from crushed pineapple)

1–2 tbsp milk (if needed to thin)

½ cup finely crushed pineapple (optional, for texture)

Instructions:

For the Cake:

Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.

In a large bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients to butter mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.

Fold in crushed pineapple.

Pour batter into prepared pan and smooth the top.

Bake for 65–75 minutes (bundt) or 55–65 minutes (loaf), until a toothpick comes out clean.

Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

For the Pineapple Glaze:

In a bowl, whisk powdered sugar with pineapple juice until smooth and pourable.

Add milk if too thick or more sugar if too thin.

Fold in finely crushed pineapple if you want a chunky glaze.

Drizzle glaze over cooled cake.

Family German Chocolate Cake
A treasured family favorite—rich, moist chocolate layers with that irresistible coconut-pecan frosting Grandma made for every celebration!
Ingredients:
1 pkg German chocolate cake mix (plus ingredients on box)
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 tsp vanilla
1 ⅓ cups shredded coconut
1 cup chopped pecans
Instructions:
Bake cake as directed; cool completely.
For frosting: In a saucepan, whisk milk, sugar, yolks, and butter over medium heat until thickened (10–12 mins). Remove from heat; stir in vanilla, coconut, and pecans.
Spread frosting between layers, on top, and sides.
Every bite tastes like family gatherings and love!

Butterfinger Bundt Cake Recipe

Ingredients

For the Glaze:

2 cups powdered sugar

3–4 tbsp heavy cream (or milk)

1 tsp vanilla extract

For the Cake:

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 cup sour cream (or Greek yogurt)

1 cup whole milk

2 tsp vanilla extract

1 ½ cups crushed Butterfinger candy bars

For Topping:

½ cup caramel sauce (store-bought or homemade)

1 cup crushed Butterfinger candy bars

Instructions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

Add sour cream & vanilla: Mix in sour cream and vanilla until smooth.

Combine wet & dry: Alternately add the dry ingredients and milk, starting and ending with dry. Mix until just combined.

Fold in Butterfingers: Gently fold in crushed Butterfinger candy pieces.

Bake: Pour batter into prepared Bundt pan. Bake for 55–65 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Prepare glaze: In a small bowl, whisk powdered sugar, cream, and vanilla until smooth and pourable.

Assemble: Drizzle glaze over cooled cake. Top with crushed Butterfingers, then drizzle caramel sauce over the top.

Serve & Enjoy: Slice and enjoy this rich, candy-bar inspired cake! 🍰✨

Cream Cheese Pound Cake with Strawberry Lemonade Glaze

Ingredients

For the Pound Cake:

1 ½ cups (3 sticks) unsalted butter, softened

1 (8 oz) package cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

2 tsp vanilla extract

For the Strawberry Lemonade Glaze:

1 cup fresh strawberries, hulled and mashed (or puréed)

2 tbsp lemon juice (freshly squeezed)

1 tsp lemon zest

2 cups powdered sugar (sifted)

1–2 tbsp milk (only if needed to thin glaze)

Instructions

Make the Pound Cake:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.

In a large mixing bowl, cream butter, cream cheese, and sugar together until very light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry mixture into the creamed mixture, mixing just until combined.

Stir in vanilla extract. Batter will be thick and creamy.

Pour batter evenly into prepared pan and smooth the top.

Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Glaze:

Mash or purée strawberries until smooth.

In a bowl, whisk together strawberries, lemon juice, zest, and powdered sugar until smooth.

If glaze is too thick, add a splash of milk; if too thin, add more sugar.

Pour over cooled cake, letting it drip down the sides.

Moist Pineapple Dream Cake

Ingredients

For the Cream Cheese Pineapple Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2–3 tbsp pineapple juice (from the can)

1 tsp vanilla extract

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1 cup sour cream (or plain Greek yogurt)

1 cup crushed pineapple, well-drained (reserve 2 tbsp juice)

For the Pineapple Filling:

1 ½ cups crushed pineapple (with juice)

½ cup sugar

2 tbsp cornstarch

1 tbsp lemon juice

Instructions

Prepare the cake layers:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

Mix in sour cream, then gently fold in flour mixture. Stir in drained crushed pineapple.

Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.

Make pineapple filling:

In a saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice.

Cook over medium heat until thickened (about 5–7 minutes). Cool before using.

Make frosting:

Beat cream cheese and butter until smooth. Add powdered sugar gradually, then pineapple juice and vanilla until fluffy.

Assemble the cake:

Place first cake layer on a serving plate. Spread a layer of pineapple filling, then a thin layer of frosting.

Repeat with second layer. Top with third cake layer and frost entire cake with pineapple cream cheese frosting.

Decorate with piped swirls and a slice of pineapple for garnish (like in your picture).

Chocolate Peanut Butter Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract and peanut butter. Mix until smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
7. Shape and Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your hands or a fork.
8. Bake Cookies: Bake in the preheated oven for 8-10 minutes. The cookies will be soft but will set as they cool.
9. Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.