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INGREDIENTS:

For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) unsalted butter, softened
For the frosting:

1 1/2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
2-3 tablespoons milk

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Beat until just combined.
In a small bowl, combine streusel ingredients and mix until crumbly.
Pour half of the batter into the prepared pan. Sprinkle with half of the streusel. Pour the remaining batter over the streusel and sprinkle with the remaining streusel.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before frosting.
To make the frosting, beat together powdered sugar, butter, vanilla, and milk until smooth and creamy.
Frost the cake with the frosting.

TIPS:

For a richer flavor, use dark brown sugar in the streusel.
To make the streusel easier to crumble, use a pastry cutter or two knives.
If the cake is too dry, add an extra tablespoon or two of milk to the batter.
To make the frosting creamier, add an extra tablespoon or two of milk.
For a more festive look, decorate the cake with sprinkles, cinnamon sticks, or mini marshmallows.

BENEFITS:

Cinnamon roll cake is a delicious and easy-to-make dessert that is perfect for any occasion.
It is a great way to use up leftover cake mix.
It is a versatile dessert that can be customized to your liking.
It is a crowd-pleaser that is sure to impress your guests.

VARIATIONS:

Add nuts, such as pecans or walnuts, to the streusel for a nutty flavor.
Use chocolate chips instead of nuts for a chocolatey twist.
Add a layer of fruit preserves, such as raspberry or apricot, to the cake for a fruity flavor.
Make a cream cheese frosting instead of a traditional frosting.

NUTRITION INFORMATION:

One slice of Cinnabon Cinnamon Roll Cake contains approximately:

Calories: 320
Fat: 12 grams
Saturated Fat: 6 grams
Cholesterol: 45 milligrams
Sodium: 230 milligrams
Carbs: 45 grams
Fiber: 2 grams
Sugar: 28 grams
Protein: 5 grams

Please note that this is just an estimate, and the actual nutrition information will vary depending on the ingredients and preparation method.

Enjoy! 😋😋

CINNABON CINNAMON ROLL CAKE RECIPE

By Top Delicious Monday 6 November 2023

INGREDIENTS:

For the cake:
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
4 large eggs
Zest and juice of 2 lemons
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup sour cream
For the raspberry filling:
1 cup fresh or frozen raspberries
1/4 cup sugar
1 tablespoon cornstarch
For the lemon buttercream frosting:
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups powdered sugar
2 teaspoons lemon zest
1/4 cup lemon juice
1/4 cup heavy cream

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and juice.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the sour cream.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
To make the raspberry filling, combine the raspberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the berries are thickened and the sauce is bubbly. Let cool completely.
To make the lemon buttercream frosting, cream together the butter and powdered sugar until light and fluffy. Beat in the lemon zest, lemon juice, and heavy cream until smooth.
To assemble the cake, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Top with the second cake layer.
Frost the top and sides of the cake with the lemon buttercream frosting.
Garnish with fresh raspberries, if desired.
Slice and serve.

TIPS:

For a more intense lemon flavor, add 1 tablespoon of limoncello to the batter.
If you don't have fresh raspberries, you can use frozen raspberries. Just be sure to thaw them completely and drain off any excess liquid before using.
To make the frosting even smoother, sift the powdered sugar before using.
If you don't have heavy cream, you can use milk instead. However, the frosting will not be as thick and creamy.

VARIATIONS:

Lemon Poppy Seed Cake: Add 1/4 cup poppy seeds to the batter for a nutty flavor and texture.
Lemon Raspberry Cake with White Chocolate Ganache: For a richer frosting, make a white chocolate ganache by heating 1 cup heavy cream until just simmering, then pouring it over 12 ounces white chocolate chips. Let sit for a few minutes, then stir until smooth.
Lemon Raspberry Cake with Cream Cheese Frosting: For a tangy frosting, make a cream cheese frosting by beating together 1 cup (2 sticks) unsalted butter, softened, 8 ounces cream cheese, softened, 3 cups powdered sugar, and 1 teaspoon vanilla extract.
Lemon Raspberry Layer Cake: For a more impressive presentation, make a three-layer cake by baking the batter in three 9-inch round cake pans.
Lemon Raspberry Cupcakes: For individual servings, make cupcakes by baking the batter in muffin tins.

BENEFITS:

Lemons are a good source of vitamin C, an antioxidant that helps boost the immune system.
Raspberries are a good source of fiber, which helps keep the digestive system healthy.
Butter is a good source of vitamin A, which is important for vision and skin health.
Eggs are a good source of protein, which is important for building and maintaining strong muscles.
Cake flour is a lower-protein flour than all-purpose flour, which results in a softer and more tender cake.
Sour cream adds moisture and tanginess to the cake.
Heavy cream adds richness and creaminess to the frosting.
Powdered sugar is a type of sugar that is finely ground, which makes it easy to blend into frostings and other desserts.
Vanilla extract adds a subtle flavor to the frosting.

NUTRITION VALUE:

A serving of lemon raspberry cake (approximately 1/8 of a cake) contains approximately:

Calories: 300
Fat: 15 grams
Cholesterol: 50 milligrams
Sodium: 200 milligrams
Carbohydrates: 35 grams
Sugar: 20 grams
Fiber: 2 grams
Protein: 3 grams
Vitamin C: 15% of the Daily Value (DV)
Vitamin A: 10% of the DV
Calcium: 5% of the DV
Iron: 5% of the DV

Please note that these are just estimates and the actual nutrition value of your cake will vary depending on the ingredients and preparation methods you use.

Enjoy! 😋😋

LEMON RASPBERRY CAKE RECIPE

By Top Delicious Sunday 5 November 2023

INGREDIENTS:

For the cake cubes:
- 1 pound cake, cubed
For the macerated strawberries:
- 2 pounds fresh strawberries, hulled and quartered
- 1/2 cup sugar
For the custard:
- 3 cups milk
- 1 (3.4 ounce) package instant vanilla pudding mix
For the whipped cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
For garnish:

Fresh strawberries, sliced
Mint sprigs

INSTRUCTIONS:

Make the cake cubes: In a large bowl, gently toss the cubed pound cake with enough sherry or brandy to coat, if desired. Set aside.
Make the macerated strawberries: In a large bowl, combine the quartered strawberries and sugar. Toss gently to coat. Let sit for at least 15 minutes, or up to 1 hour, to allow the strawberries to release their juices.
Make the custard: In a medium saucepan, whisk together the milk and pudding mix. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat and whisk in the vanilla extract. Let cool completely.
Make the whipped cream: In a large bowl, whisk the heavy cream until stiff peaks form. Gradually whisk in the powdered sugar until combined.
Assemble the trifle: In a large trifle bowl or glass serving dish, arrange half of the cake cubes in an even layer. Top with half of the macerated strawberries, spreading them evenly. Spread half of the cooled custard over the strawberries.
Repeat the layers, ending with a layer of whipped cream.
Garnish with additional sliced strawberries and mint sprigs, if desired.
Refrigerate for at least 2 hours before serving.

TIPS:

For a richer flavor, use homemade custard instead of instant pudding mix.
If you don't have sherry or brandy, you can use orange juice or water instead.
To make a more colorful trifle, add a layer of blueberries or raspberries between the strawberries and custard.

VARIATIONS:

Chocolate trifle: Replace the pound cake with chocolate sponge cake or chocolate cookies. Use chocolate pudding mix for the custard and top with chocolate shavings or curls.
Boozy trifle: Add a splash of liqueur, such as brandy, sherry, or Cointreau, to the macerated strawberries. For a non-alcoholic option, use orange juice or apple cider instead.
Fruit trifle: Replace the strawberries with other seasonal fruits, such as peaches, raspberries, or blueberries. Adjust the sugar to taste, depending on the sweetness of the fruit.
Nut trifle: Add a layer of chopped nuts, such as pecans, walnuts, or almonds, between the strawberries and custard.

BENEFITS:

Strawberries are a good source of vitamin C, an antioxidant that helps boost the immune system.
Custard is a good source of protein and calcium, which are important for building and maintaining strong bones and teeth.
Whipped cream is a good source of fat, which helps the body absorb vitamins A, D, E, and K.
Strawberries are a good source of fiber, which helps keep the digestive system healthy.
Trifle is a naturally sweet dessert, so it can be a healthy indulgence in moderation.

NUTRITION VALUE:

A serving of strawberry trifle (approximately 1 cup) contains approximately:

Calories: 350
Fat: 15 grams
Cholesterol: 50 milligrams
Sodium: 250 milligrams
Carbohydrates: 45 grams
Sugar: 25 grams
Fiber: 3 grams
Protein: 5 grams
Vitamin C: 100% of the Daily Value (DV)
Calcium: 10% of the DV

Please note that these are just estimates and the actual nutrition value of your trifle will vary depending on the ingredients and preparation methods you use.

Enjoy! 😋😋

STRAWBERRY TRIFLE RECIPE

By Top Delicious Sunday 5 November 2023

Ricotta cake is a delicious and versatile dessert that is perfect for any occasion. It is made with ricotta cheese, which gives it a moist and creamy texture. The cake can be flavored with vanilla extract, lemon zest, or other spices. It can also be topped with fresh fruit, whipped cream, or chocolate ganache.

INGREDIENTS:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter, softened
1 1/3 cups sugar

2 large eggs

1 tablespoon pure vanilla extract

1 15 ounce container whole milk ricotta cheese

1 cup mini chocolate chips

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Add the ricotta cheese to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
Pour the batter into the prepared baking pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving.

TIPS:

For a richer flavor, use dark chocolate chips or chopped nuts.
Add 1/2 cup of grated lemon zest to the batter for a lemon ricotta cake.
Serve the cake with a dusting of powdered sugar or a dollop of whipped cream.

portion of ricotta cake with chocolate pipettes

VARIATIONS:

Add 1/2 cup of chopped dried fruit, such as cranberries or raisins, to the batter.
Top the cake with a layer of fresh berries, such as strawberries, raspberries, or blueberries.
Drizzle the cake with chocolate ganache or a lemon glaze.

BENEFITS:

High in protein: Ricotta cheese is a good source of protein, which is essential for building and repairing muscle tissue.
High in calcium: Ricotta cheese is also a good source of calcium, which is important for strong bones and teeth.
Relatively low in calories and fat: Ricotta cake is a relatively low-calorie and low-fat dessert, making it a good choice for people who are watching their weight.
Versatile: Ricotta cake can be flavored and decorated in many different ways, making it a versatile dessert that can be enjoyed by people of all ages.

NUTRITIONAL VALUE:

One serving of ricotta cake (about 1 slice) contains approximately:

Calories: 200
Fat: 10g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 200mg
Carbohydrates: 25g
Sugar: 15g
Protein: 5g

Tips for Making Ricotta Cake Healthier:

Use whole wheat flour instead of all-purpose flour. Whole wheat flour is a good source of fiber and other nutrients.
Reduce the amount of sugar in the recipe by 1/4 cup.
Add 1/2 cup of chopped nuts or dried fruit to the batter for extra fiber and nutrients.
Serve ricotta cake with fresh fruit or yogurt for a healthier dessert.

Overall, ricotta cake is a healthy and delicious dessert option. It is a good source of protein and calcium, and it is relatively low in calories and fat. Ricotta cake can also be made healthier by using whole wheat flour, reducing the amount of sugar, and adding nuts or dried fruit to the batter.

Enjoy! 😋😋

RICOTTA CAKE RECIPE

By Top Delicious Friday 3 November 2023

INGREDIENTS:

1 (15.25-ounce) box chocolate cake mix, or 1 (18-ounce) package fudge brownie mix
1-3 large eggs (per package instructions)

1/4 to 3/4 cup water (per package instructions)

1/3 cup vegetable oil (or amount per package instructions)

2 (3.9-ounce) boxes instant chocolate pudding mix (not cook-n-serve)

4 cups cold whole milk
1 (8-ounce) container frozen whipped topping, thawed
1 chocolate crème sandwich cookies, such as Oreos, or 8 (1.4-ounce) English toffee candy bars, such as Heath bars, or a combination.

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Prepare chocolate cake or brownie mix according to package directions. Pour batter into prepared pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cake or brownies cool completely.
In a large bowl, whisk together chocolate pudding mix and milk until smooth and thick.
To assemble trifle, crumble half of the cake or brownies into the bottom of a trifle dish or large glass bowl. Top with half of the pudding mixture, half of the whipped topping, and half of the crushed cookies or candy bars. Repeat layers.
Refrigerate for at least 2 hours, or overnight.
Serve and enjoy!

TIPS:

For a richer chocolate flavor, use dark chocolate cake mix or brownies.
To make a chocolate ganache to drizzle over the top of the trifle, heat 1 cup heavy cream and 1 cup semisweet chocolate chips in a saucepan over low heat until melted and smooth.
Garnish with chocolate shavings, fresh berries, or mint leaves.

VARIATIONS:

Add a layer of chocolate mousse or chocolate ganache between the layers.
Use different types of cookies or candy bars, such as chocolate chip cookies, graham crackers, or peanut butter cups.
Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
For a coffee flavored trifle, use coffee flavored cake mix or brownies and coffee flavored pudding mix.

BENEFITS:

Chocolate trifle is a delicious and decadent dessert, but it can also be a good source of nutrients. The cake or brownies provide carbohydrates and protein, while the pudding and whipped topping provide calcium and other minerals. The chocolate also contains antioxidants, which can have health benefits.

NUTRITIONAL VALUE:

Here is a breakdown of the nutritional value of a serving of chocolate trifle (about 1 cup):

Calories: 477
Total Fat: 27g
Saturated Fat: 7.3g
Trans Fat: 0.4g
Polyunsaturated Fat: 11g
Monounsaturated Fat: 7.5g
Cholesterol: 61mg
Sodium: 350mg
Total Carbohydrates: 56g
Dietary Fiber: 0.3g
Sugars: 18g
Protein: 4.9g

Chocolate trifle is a good source of:

Calcium: 10% of the daily recommended value (DV)
Iron: 6% of the DV
Potassium: 4% of the DV
Vitamin A: 4% of the DV
Vitamin C: 2% of the DV

Chocolate trifle is also a good source of antioxidants. Antioxidants can help protect your cells from damage and may reduce your risk of chronic diseases such as heart disease, cancer, and Alzheimer's disease.
However, it is important to note that chocolate trifle is also high in calories, sugar, and saturated fat. It is important to eat chocolate trifle in moderation and as part of a healthy diet.

Here are some tips for making chocolate trifle healthier:

Use dark chocolate cake mix or brownies. Dark chocolate is lower in sugar and higher in antioxidants than milk chocolate.
Use low-fat or fat-free pudding and whipped topping.
Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
Reduce the amount of sugar in the pudding mixture.

Enjoy! 😋😋

CHOCOLATE TRIFLE RECIPE

By Top Delicious Friday 3 November 2023

INGREDIENTS:

For the cake:

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 ripe bananas, peeled and mashed
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup almond milk

For the streusel topping:

1/2 cup cold unsalted butter, cut into small cubes
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon.

INSTRUCTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

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

4. Add the mashed bananas to the butter mixture and stir until combined. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Beat until just combined.

5. Pour the batter into the prepared baking pan.

6. To make the streusel topping, combine the cold butter, flour, light brown sugar, granulated sugar, and cinnamon in a bowl. Use your fingers to work the ingredients together until a crumbly mixture forms.

7. Sprinkle the streusel topping over the batter.

8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool completely before serving.

TIPS:

Use ripe bananas. The riper the bananas, the sweeter and more flavorful the cake will be.
Don't overmix the batter. Overmixing can make the cake tough.
Be sure to grease and flour the baking pan well. This will help prevent the cake from sticking.
Sprinkle the streusel topping evenly over the batter. This will ensure that the cake has a nice crumbly top crust.
Bake the cake until a toothpick inserted into the center comes out clean. Don't overbake the cake, or it will be dry.
Let the cake cool completely before serving. This will help the cake set and make it easier to slice.

Here are some additional tips:

For a richer flavor, use whole milk instead of almond milk.
To add a nutty flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
For a chocolatey twist, add 1/2 cup of mini chocolate chips to the batter.
To make a streusel topping with less sugar, reduce the light brown sugar and granulated sugar to 1/2 cup each.
To make a gluten-free banana coffee cake, use gluten-free flour instead of all-purpose flour.

VARIATIONS:

Chocolate banana coffee cake: Add 1/2 cup of cocoa powder to the batter.
Blueberry banana coffee cake: Fold in 1 cup of blueberries to the batter.
Streusel banana coffee cake: Sprinkle the top of the cake with a streusel topping made with butter, flour, sugar, and cinnamon.
Nutty banana coffee cake: Add 1/2 cup of chopped nuts, such as walnuts, pecans, or almonds, to the batter.
Spiced banana coffee cake: Add 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger to the batter.

BENEFITS:

Bananas are a good source of potassium, vitamin C, and dietary fiber. Potassium can help lower blood pressure, vitamin C is important for immune function, and dietary fiber can help with digestion.
Whole wheat flour is a good source of complex carbohydrates, which can help you feel fuller longer.
Almonds are a good source of protein, healthy fats, and vitamin E. Protein is important for muscle growth and repair, healthy fats can help lower cholesterol levels, and vitamin E is an antioxidant that can protect the body from damage.

NUTRITION VALUE:

A one-slice serving of banana coffee cake typically contains about 211 calories, 49 grams of carbohydrates, 1 gram of fat, and 4 grams of protein. It is also a good source of potassium, vitamin C, and dietary fiber.

Tips to make a healthier banana coffee cake:

Use whole wheat flour instead of all-purpose flour, and reduce the amount of sugar in the recipe.
You can also add other healthy ingredients to the cake, such as fruits, nuts, and seeds.
To make a gluten-free banana coffee cake, use gluten-free flour instead of all-purpose flour.

Enjoy! 😋😋

BANANA COFFEE CAKE RECIPE

By Top Delicious Tuesday 31 October 2023

Social Items

CINNABON CINNAMON ROLL CAKE RECIPE

LEMON RASPBERRY CAKE RECIPE

STRAWBERRY TRIFLE RECIPE

RICOTTA CAKE RECIPE

CHOCOLATE TRIFLE RECIPE

BANANA COFFEE CAKE RECIPE

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