They’re Lovin’ It! Here’s what They’re Sayin’:

“Made this for my coworkers. It was divine!! Was insanely good! 100% recommended”

—BROOKE R.

Hummingbird cake is one of those off the grid Southern faves that doesn’t get the amount of shine it deserves. It’s hitting with so many delish flavors and textures with bananas, pineapple and the crunch of pecans. I also believe in a bomb frosting, and this pineapple cream cheese frosting is the ultimate finisher. This cake was a huge hit when I shipped it through my partnership with Williams Sonoma, so I know you will absolutely love it! Let’s get into it.

The Lowdown of The Best Hummingbird Cake Recipe

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

Dietary Info: Can be made Gluten-Free with ingredient swaps

Key Flavor: Tropical vibes with a mix of warm spices, banana and pineapple notes throughout.

Skill Level: Intermediate (bring on those baking skillz)

Super Moist and Flavorful

No dry texture around these parts! This cake is incredibly moist, thanks to the perfect balance of ingredients like crushed pineapple and mashed bananas. And that smooth, tangy cream cheese frosting perfectly balances the sweetness of the cake.

Full of Southern Charm

This cake carries the essence of the South in every bite, promising a cozy, comforting experience reminiscent of grand family gatherings. Just like this Hummingbird Bread, you will get a full dose of the South boo.

Celebrate Good Times, Come On!

This cake is ideal for birthdays, holidays, or just a weekend treat! For reals, it’s always ready to make an occasion special and sweet.

Ingredients To Make Southern Hummingbird Cake

• All-purpose flour: This versatile staple gives structure and a tender crumb to the cake, plus its probably already in your pantry.
• Granulated sugar: This gives the ultimate sweetness to this cake and helps to bring out the natural flavors of the fruits and spices.
• Ground cinnamon: Cinnamon has a warm, woodsy, and spiced essence that creates the perfect aromatic vibe.
• Baking soda: Just a little of this leavening agent makes this cake rise to fluffy perfection!
• Salt: This enhances all the flavors in the cake, balancing out the sweetness and adding depth to each bite.
• Eggs: This helps bind our cake, giving cake structure, stability and richness.
• Vegetable oil: This is one of our keys to a moist and tender cake.
• Vanilla extract: A few drops of this fragrant essence add a heavenly floral aroma and enhance the overall flavor.
• Crushed pineapple with juice: The pineapple adds a balance between sweet and tart as well as extra pops of moisture.
• Ripe mashed bananas: Just like in banana bread, bananas layer in moisture and caramelized sweetness.
• Chopped pecans (optional): These give us a crunchy yet smooth textural element.

How To Make Hummingbird Cake

Step 1: Mix and Bake the Cake

1

In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.

2

Next, whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined.

3

The final batter will be nice and thick.

4

Evenly divide the batter into prepared cake pans.

5

Bake for 24-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pans and cooling.

Step 2: Whip Up the Frosting

6

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

7

Next, slow down the mixer and carefully add in the confectioner’s sugar.

8

Add in pineapple juice and vanilla.

9

Continue whipping until it is smooth, light and a fluffy frosting.

Step 3: Assemble Boos!

10

Level the cakes and slice each layer into two layers making a total of four layers. Add frosting to first layer.

11

Continue layering and adding frosting in between those layers.

12

Finally spread frosting all over the cake and add pecans to garnish if you want. Then serve it up!

How to Serve this Easy Hummingbird Cake

• Dollop it Up: If you’re looking for a simple light and airy pairing, a dollop of fresh whipped cream is the way to go.
• A La Mode: You can always go classic with a scoop of vanilla ice cream or go with something more fun like a scoop of banana pudding ice cream or pineapple whip.
• Southern Comfort Dinner: Make some fried pork chops, candied sweet potatoes, turnip greens and Jiffy cornbread to serve along with this cake.
• Spring Sunday Supper: Serve up some delish ambrosia salad, sheet pan salmon with tomato cucumber salad on top along with braised cabbage and corn fritters.

Meal Plan: Easter Menu Plan with Hummingbird Cake Dessert

This honey glazed ham has an irresistible sauce that will make you weak in the knees. It’s the perfect main for this menu.

These honey glazed carrots are easy to make and absolutely delish as a side dish.

Cheesy scalloped potatoes are incredibly indulgent and the most delish starch item for the menu.

These Southern yeast rolls are so tender and light as a feather. This are great to enjoy before getting into your hummingbird cake dessert.

Recipe Substitutions

• Coconut: If you’re allergic to nuts or just don’t like them, go with shredded coconut instead of chopped pecans. Toast the coconut for a few minutes until golden brown for an extra burst of flavor.
• Granulated Sugar: Add more depth by replacing the sugar with homemade brown sugar instead.
• Cinnamon: Replace with ground nutmeg or swap in more intensity with an apple pie spice or pumpkin pie spice blend.
• All Purpose Flour: Make your cake even more tender by swapping in homemade cake flour.
• Confectioner’s Sugar: You can make your own homemade powdered sugar with granulated sugar and a blender boo! Get to it!

Recipe Variations and Additions

• Carrot it Up: Love carrot cake? Combine the best of both worlds boos! Add some shredded carrots to the batter to add a splash of vibrant color and bomb sweetness.
• Get Fruity: Intensify the fruity experience by spreading a layer of mango preserves, lemon curd or strawberry preserves between the cake layers.
• Dried Fruit: Sprinkle some chopped dried fruit (such as apricots, pineapple, or mango) on top of the cream cheese frosting for a colorful and chewy topping.
• Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still be delish.
• Drizzle It Up: Add a drizzle of an easy caramel sauce over the top of your cake for some depth.

Expert Tips and Tricks For Making The Best Old Fashioned Hummingbird Cake Recipe

1. Measure Properly: When using measuring cups, use the “spoon & level” method. Simply use a spoon to scoop the ingredients into the measuring cup. Do not pack down or tap the measuring cup, and use the back of a knife to level off the excess.
2. Don’t Over-Mix, Don’t Under-Mix: Make sure you’re mixing any cake batter just until the ingredients are combined. Over-mixing will knock out the air and replace it with gluten. That means tough, dense Hummingbird Cake.
3. Go Ripe: I would suggest using overripe bananas (ones with a brown-spotted exterior) for a deeper flavor in this cake.
4. Pineapple Moisture Trick: After draining the crushed pineapple, reserve a tablespoon or two of the juice. Sprinkle this pineapple juice over each layer of the cake before frosting. It’ll infuse the layers with extra pineapple goodness and keep everything beautifully moist.

How To Store Hummingbird Cake

Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.

How Long Will Hummingbird Cake Last In The Fridge?

This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.

Can I Freeze Hummingbird Cake With Cream Cheese Frosting?

Absolutely boos! This hummingbird cake can be frozen for up to 3 months. Place individual slices on a baking sheet to freeze for about an hour, then wrap slices tightly in plastic wrap followed by a layer of aluminum foil. When you wanna enjoy again, let slices thaw in the fridge overnight and bring it to room temp before serving.

Frequently Asked Questions

Y’all, this hummingbird cake is a true Southern masterpiece that deserves a spot in your recipe collection! With its tropical flavors, moist crumb, and creamy frosting, it’s a cake that brings a burst of joy to any occasion you serve it at. So, don’t be shy – grab a fork and get ready to savor the sweet blend of ripe bananas, juicy pineapple, and nutty goodness in every slice!

More Southern Cake Recipes

• Pineapple Upside Down Cake Recipe
• Carrot Cake Recipe
• Banana Cake
• Pineapple Coconut Cake Recipe
• Cream Cheese Pound Cake Recipe

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Hummingbird Cake Recipe

This Southern Hummingbird Cake recipe is a deliciously moist cake filled with ripe banana, perfectly sweet pineapple and chopped pecans that’s topped with an irresistibly rich cream cheese frosting! 

Course Dessert

Cuisine American, south, Southern

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 20 servings

Calories 444kcal

Author Jocelyn Delk Adams

Equipment

• 9 inch round cake pans
• Stand mixer
• Offset Spatulas

Ingredients

For the Cake

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs beaten
• 1 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 8 oz crushed pineapple with juice
• 1 3/4 cup ripe mashed bananas about 4-5 bananas
• 1 cup chopped pecans if desired

For the Cream Cheese Frosting

• 1 cup unsalted butter room temperature
• 8 oz cream cheese room temperature
• 3 1/2 cups confectioner's sugar up to 4 cups if you want it stiffer
• pinch of salt
• 2 tsp pineapple juice
• 2 tsp vanilla extract
• 1/4 cup finely chopped pecans for garnish if desired

US Customary – Metric

Instructions

For the Cake

• Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.
• In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.
• Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be thick.
• Evenly divide the batter into prepared cake pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.
• After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.

For the Frosting

• Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
• Next, slow down the mixer and carefully add in the confectioner's sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
• Add in pineapple juice and vanilla and continue whipping until it is smooth, light and a fluffy frosting.

To Assemble

• Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake (if desired or you can leave as two layers).
• Add frosting between layers then frost entire cake with remaining frosting. Garnish with additional pecans if desired. Serve at room temperature.

Notes

How To Store Hummingbird Cake

Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.

How Long Will Hummingbird Cake Last In The Fridge?

This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.

Can I Freeze Hummingbird Cake With Cream Cheese Frosting?

Absolutely boos! This hummingbird cake can be frozen for up to 3 months. Place individual slices on a baking sheet to freeze for about an hour, then wrap slices tightly in plastic wrap followed by a layer of aluminum foil. When you wanna enjoy again, let slices thaw in the fridge overnight and bring it to room temp before serving.

Nutrition

Calories: 444kcal | Carbohydrates: 63g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 219mg | Potassium: 164mg | Fiber: 2g | Sugar: 46g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

The post Hummingbird Cake Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I LOVED this glaze! I followed the directions and it turned out perfect.”

—ERIKA

Let me just tell ya, this honey glazed ham recipe makes a main course that will get rave reviews for holidays and special occasions boos. Instead of picking up a honey baked ham from the store, make this right at the crib for your next Easter, Thanksgiving or Christmas celebration! It’s perfectly sweet yet salty, always tender and sticky on the fingers. Let’s get into it.

The Lowdown of This Honey Glazed Ham Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking (with a Slow Cooker option too!)

Dietary Info: Gluten-Free

Key Flavor: Sweet, Sticky, Perfectly Flavorful Tender Ham Vibes

Skill Level: Easy y’all (No Sweat Fam!)

Flavors on Flavors

A sticky, sweet, and salty glaze that’ll have everyone reaching for seconds ya dig? Plus as the ham cooks in its own juices, it gets super juicy, tender and irresistible.

Ultimate Holiday Showstopper

When you need the perfect centerpiece for your holiday menu, this honey ham is the one you pull out. Before you reach for the number to order a honey baked ham, try this one and see how much more you love it!

Versatile Cooking

You can either slow cook this baby or roast it in the oven. You can do you boo! It’s your world. Both options are super stress-free and no-fuss too.

Ingredients You’ll Need to Make Honey Baked Ham

• Unsalted Butter: Ham is already a bit salty so we go with unsalted. The butter aids in melting the sugar and adds a richer flavor to the ham glaze.
• Brown Sugar: The sugar helps create that sweet, caramel-like glaze with it’s molasses-ey and super sticky notes.
• Honey: It adds floral, fruity and sometimes, buttery essence as well as more stickiness when paired with the sugar sticking to the skin of the ham.
• Dijon Mustard: Dijon mustard is a milky mixture of onion, garlic, salt, white wine, mustard powder and a touch of honey. It adds a little heat and brightness to the mix.
• Pineapple Juice: This gives necessary acidity cutting through all the sugar.
• Ham: Let’s not forget the ham y’all. Choose a precooked, spiral-cut, bone-in ham. It’s crucial to make sure you get one that doesn’t already have a glaze on it.

WARNING: Pork is inherently a very salt-forward protein. Some store-bought hams will have also already been brined in salt water. As with any other recipe, salt and pepper your ham as needed. Just go easy on it so you don’t get too salty with it.

How To Make Honey Glazed Ham

Step 1: Make the Honey Glaze

1

Melt the butter in a large saucepan. Whisk in the brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. 

2

Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Remove the saucepan and allow to continue thickening.

Step 2: Prep the Ham

3

Place the ham cut side down in the pan (or slow cooker). Score the ham by making shallow cuts along the top of the thicker skin. This allows the delicious honey glaze for ham to penetrate the skin of the ham.

4

Brush one-third of the glaze over the top of the ham.

Step 3: Time To Bake It

5

Bake the ham for 1 ½ hours. Then turn the oven temperature to 425 degrees F.

6

Brush Brush the ham again with half of the remaining glaze. Bake for an 15 additional minutes, then finally brush ham with remaining glaze you have.

7

Place the ham under broiler for 3-5 minutes to allow glaze to get sticky. The brown sugar glaze should be super seeped in and delicious.

How to Make Slow Cooker Honey Ham

As if this recipe couldn’t get any easier, this baked ham recipe is a slow-cooker friendly.

The low, slow heat of the slow cooker gently braises the ham which makes for the best melt-in-the-mouth pork you’ve ever had.

TOP TIP: Use the Right Ham! You don’t wanna use a boneless ham in a slow-cooker. Instead, buy a spiral-cut ham that is fully cooked and has the bone in. Butt-end hams fit into slow-cooker a bit more easily. A 10-pound ham is as big as you can fit into a 6-quart slow-cooker.  Make sure you spray it completely with non stick spray.

1. Place the ham in the slower cooker. Make sure you’ve already prepped it!
2. Once the ham is cozy in the slow-cooker, pour the glaze over the ham and try to cover as much ground as possible. Don’t worry if there are uncovered portions.
3. The key here is LOW AND SLOW. Set a timer for about 8 hours (it might take 5 depending on size of ham) and cook on the low setting. Do your best to baste the ham with glaze every hour or so. I would also suggest flipping the ham halfway through cooking.

What to Serve with Honey Bake Ham

• Sunday Supper: Serve this honey ham up with mashed sweet potatoes, fried corn and fried cornbread. Easy peasy yet delish meal.
• Sandwich It Up: Make some delish no-knead bread or some Hawaiian sweet rolls and add slices of honey glazed ham to the center.
• Easter Celebration: Serve this honey baked ham recipe with honey glazed carrots, cheesy scalloped potatoes, deviled eggs, deviled ham, green bean casserole and don’t forget the bomb carrot cake boos.

Meal Plan: Ultimate Southern Holiday Dinner with Honey Glazed Ham

Southern cornbread dressing is the ultimate side for any holiday dinner menu.

Mama’s collard greens are essential for your soul food menu. Plus that potlikker is the perfect thing to serve with honey ham.

Candied sweet potatoes add so much flavor and perfect sweetness to compliment this ham.

A southern corn spoonbread is the ultimate twist on cornbread that has a wonderful texture.

Recipe Substitutions

• Unsalted Butter: Go with ghee which will give you that butter flavor.
• Honey: Swap in maple syrup for some more intense and deep notes.
• Dijon Mustard: Go with plain yellow mustard or even a honey mustard if you wanna add even more sweetness to the mix.
• Pineapple Juice: Replace with orange juice or apple cider for some wonderful fruity vibes that add brightness.

Recipe Variations and Additions

• Spice It Up: Just a bit of sriracha or even some cayenne added to the glaze can add some heat to the sweet.
• Brighten: Adding in some fresh orange or lime zest can really add a contrast to the sweetness in the glaze.
• Booze It Up: Just a little bourbon or whiskey add to the glaze will add some complexity and grown up vibes.
• Get Smoky: Swap in smoked paprika for the paprika and add a little liquid smoke to the glaze to add some bomb smokey notes.

Expert Tips and Tricks

• Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in
• Choose a spiral cut ham for the best pineapple honey glazed ham.
• Score the ham before adding the glaze so the flavors penetrate more of the meat.

How to Store Honey Ham

Leftover ham is rare because for reals, it goes quickly. But, if you find yourself with a few extra slices, it’s important to store it properly. Store the ham (in its juices) in an airtight container in the refrigerator for up to 5 days.

BONUS TIP: This ham makes for the best next-day ham sandwiches. Make sure you’ve got good bread and some extra mustard on hand. Dipping the sandwiches in the juices takes it to a new level.

Frequently Asked Questions

More Holiday Recipes

• Fried Turkey Recipe
• Turkey Gravy
• Southern Pecan Pie
• Southern Caramel Cake
• Oyster Dressing
• Garlic Mashed Potatoes
• Southern Cornbread

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Honey Glazed Ham Recipe

This tender, moist and perfectly sweet Honey Glazed Ham recipe is cooked in its own juices and glazed with a mixture of honey, pineapple juice and brown sugar.

Course Main Course

Cuisine American, south, Southern

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 25 servings

Calories 425kcal

Author Jocelyn Delk Adams

Ingredients

• 1/4 cup unsalted butter
• 1 cup brown sugar packed
• 1/2 cup honey
• 2 tbsp dijon mustard
• 1/4 cup pineapple juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Cooking spray
• 8-10 lb Plain fully cooked spiral sliced bone in ham make sure it does not already have a glaze

Instructions

• In a large saucepan over medium heat, melt butter then whisk in brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Take off heat. It will continue to thicken as it stands.
• Preheat the oven to 350 degrees F. Cover a 9" x 13" pan with lots of foil going up the sides as well then thoroughly spray with cooking spray.
• Place the ham cut side down in the pan. Next score the ham if you desire. To score, simply make shallow cuts along the top of the thicker skin to get the glaze to seep through even more.
• Brush the ⅓ of the glaze over the top of the ham.
• Bake for 1 ½ hours then turn oven to 425 degrees F and brush ham again with half of the remaining glaze.
• Bake 15 additional minutes, then finally brush ham with remaining glaze you have. Place ham under broiler for 3-5 minutes to allow glaze to get sticky. The sugar should be super seeped in and delicious.
• Rest ham for 10 minutes and then serve.

Slow Cooker Instructions

• Thoroughly spray the inside of a 6 or 7 quart slow cooker with your cooking spray.
• Carefully place the ham inside. Prepare ham according to instructions.
• Cover and cook on low for 8 hours.

Notes

Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in

Make ahead: The glaze can be made up to 3 days in advance and stored in the refrigerator.

Choose a spiral cut ham for the best pineapple honey glazed ham.

Score the ham before adding the glaze so the flavors penetrate more of the meat.

Nutrition

Calories: 425kcal | Carbohydrates: 15g | Protein: 31g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 1740mg | Potassium: 435mg | Fiber: 1g | Sugar: 14g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This post was originally published March 2020. It has been republished with new content.

The post Honey Glazed Ham Recipe (Oven and Slow Cooker) appeared first on Grandbaby Cakes.

Homemade dinner rolls are necessary in my family. My Big Mama always made the best, and she had yeast rolls down to a science. Since learning her techniques, I knew I had to develop a recipe that would live up to those high standards. I’ve played around with various ingredients to make rolls that have different textures and flavors, and that’s how this potato rolls recipe was born!

I love that you can make it with either leftover mashed potatoes or even canned potatoes in a pinch. It is really flexible. And the herby butter glaze just takes it over the top!

The Lowdown on These Potato Rolls

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking to golden perfection

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: Buttery and savory, with a herby garlic touch

Skill Level: Beginner-friendly! If you can roll dough and set your oven to 375, you’re good to go

Fluffy and Tender

Thanks to the mashed potatoes, these potato rolls come out extra soft and fluffy. They’ve got that perfect balance of tender on the inside, with just a little bit of a golden crust on the outside.

Make-Ahead for the Win

These rolls rise overnight, so you can prep the dough the day before and have one less thing to juggle on a busy day.

Beginner Recipe

You don’t even have to activate yeast separately, which means less time worrying and more time relaxing. Just mix everything together, let it rise, and boom! Easy potato dinner rolls.

Ingredients you’ll need to make Potato Rolls

For the Potato Rolls

• All-Purpose Flour: The base for the rolls, giving them structure and that perfect texture.
• Cane Sugar: Just a lil’ sweetness to balance the buttery goodness.
• Instant Yeast: No need to activate it, just toss it right in with the dry ingredients. This is the secret to fluffy, dreamy potato rolls.
• Kosher Salt: If you’ve only got table salt, use a bit less.
• Mashed Potatoes: Here’s where y’all can get creative! Use leftover mashed potatoes, sweet potatoes, or even canned potatoes if you’re in a pinch. They all work great and add tons of moisture.
• Warm Water: Helps bring the dough together and activates the yeast without any extra steps.
• Eggs: Adds richness to the dough.
• Unsalted Butter: Melted down and mixed into the dough for extra softness.

For the Herb Butter Glaze

• Salted Butter: To brush over the rolls fresh outta the oven. It melts into every crevice and adds even more buttery goodness.
• Rosemary, Oregano, and Thyme: Dried herbs crushed up for maximum flavor.
• Garlic: Freshly minced for that fragrant, garlicky kick.

How to make Potato Rolls

Step 1: Mix the Dough and Bake

1

Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer with a dough hook. Mix on low speed to combine.

2

Stir together the mashed potatoes and melted butter in a separate bowl.

3

Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl. Mix on low speed until a dough forms, about 4 minutes. Turn up the speed to medium, then continue to mix for another 3-4 minutes. Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.

4

Transfer the bowl to the refrigerator to rise overnight. Once ready to bake, remove the dough from the fridge and allow it to come back to room temperature, about 45-60 minutes.

5

Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball.

6

Transfer the tightly rounded dough into a large greased baking dish spaced a bit apart.

7

Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. Once the hour passes, remove the towel from the rolls and bake the rolls until golden-brown and cooked through.

Step 2: Butter Them Up!

8

Melt butter in a small saucepan over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant.

9

Remove the rolls from the oven and immediately brush them with the herb butter. Serve hot and fresh!

What to serve with potato dinner rolls

• Soups on Deck: These fluffy potato rolls are perfect for dunkin’ in something warm and cozy like chicken noodle soup, beef stew, or even brisket chili!
• Pasta Night: Carbs on carbs, baby! Serve these rolls with a big ol’ bowl of creamy garlic pasta, baked ziti, or a cheesy baked spaghetti.
• Holiday Leftover Sliders: Got leftover turkey, ham, or prime rib from the holidays? Potato yeast rolls are perfect for making mini sliders!
• Comfort Classics: These rolls pair perfectly with classic Southern dishes like fried chicken, pot roast, or turnip greens.

Menu Option: Complete Meal With Potato Rolls

This chicken fried steak is the best country fried steak on the web! It’s crunchy, crispy, flavorful and tender.

These cream cheese mashed potatoes are so good you’ll be licking the plate! Made with roasted garlic, Yukon potatoes and cream cheese.

This is the best fried corn recipe, boos! Fresh corn is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar.

This apple cider donut cake is a moist and spiced bundt made with both apple cider and applesauce that’s baked to tender perfection then coated in butter and cinnamon sugar.

Recipe Substitutions

• Flour: Swap out some of the all-purpose flour with bread flour. It’ll give the rolls a chewier, bakery-style vibe.
• Butter: Only have salted butter? Go ahead and use it, just cut back on the salt in the dough.
• Herbs: Switch ’em out for dried parsley, basil, or dill for a different flavor twist on the herb butter.
• Sugar: Cane sugar can be replaced with regular granulated sugar.

Recipe Variations and Additions

• Cheesy Garlic Bread Rolls: Add a layer of shredded mozzarella or cheddar on top before baking, and brush the rolls with some extra garlic butter. Thank me later!
• Sweet Potato Spice Rolls: If you’re using sweet potatoes as the base, sprinkle in some cinnamon, nutmeg, or a pinch of cloves to turn these into a lightly sweet, spiced dinner roll.
• Everything Seasoning: Swap the herb butter for a sprinkle of everything bagel seasoning on top before baking.
• Loaded Rolls: Mix in some cooked, crumbled bacon or chopped ham to the dough.

Expert Tips and Tricks for making the best potato rolls recipe

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

How to store Potato Rolls

Once your rolls have cooled down, pop ’em in an airtight container or wrap them up tightly with plastic wrap. Keep them on the counter if you’re planning to eat them soon, or throw them in the fridge if you want them to last a bit longer.

How long will Potato Rolls last in the fridge?

At room temp, these potato rolls will stay fresh for about 2 days. In the fridge, they can last up to 5 days.

Can I freeze potato yeast rolls?

You can! Wrap them individually and stash them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months. You can also freeze the unbaked dough, just shape the rolls, freeze them on a baking sheet, and then store them in a freezer bag. When you’re ready, thaw and bake as usual!

Frequently asked questions

These Potato Rolls are gonna be the MVP of your meal, boos! Soft, buttery, and perfect for soppin’ up all the goodness on your plate. So go on, make ’em once, and I bet you’ll be looking for reasons to whip up mashed potatoes just for these rolls!

More Dinner Roll Recipes

• Garlic Cheese Stuffed Rolls
• Hawaiian Sweet Dinner Rolls Recipe (Sweet Rolls!)
• Honey Butter Dinner Rolls
• Cheddar and Rosemary Dinner Rolls
• Pizza Rolls Recipe

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Potato Rolls

Potato Rolls are ridic, good, ya'll! It's a dinner roll that uses leftover mashed potatoes to create a dense, moist, soft, buttery flavored roll perfect for any table spread.

Course Bread, Side Dish

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Resting Time 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12 rolls

Calories 536kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Sheet Pans

Ingredients

For the Potato Rolls

• 6 cups all-purpose flour sifted
• 1/2 cup cane sugar
• 2 tbsp instant yeast
• 2 tsp kosher salt
• 15 oz mashed potatoes about 3 medium potatoes (or you can use a can of whole potatoes drained, slightly warmed and mashed)
• 1 cup water warm
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted

For the Herb Butter Glaze

• 1/2 cup salted butter melted
• 2 tsp dried rosemary crushed and finely chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 4 garlic cloves finely minced

Instructions

For the Rolls

• This rises overnight so factor in when making. In the bowl of a stand electric mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed to combine, about 30-60 seconds.
• In a separate bowl, stir together the mashed potatoes and melted butter.
• Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl.
• Mix on low speed until a dough forms, about 4 minutes.
• Turn up the speed to medium, then continue to mix for another 3-4 minutes. You should expect a fairly smooth but slightly sticky dough.
• Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.
• Transfer the bowl to the refrigerator to rise overnight. This dough can be made up to 2 days in advance.
• Once ready to bake, remove the dough from the fridge and begin portioning (the dough is a bit more forgiving while its a little colder).
• Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball. Transfer the tightly rounded dough into a large greased sheet pan spaced a bit apart. Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. They should be visibly puffy.
• Preheat the oven to 375 degrees. Place the oven racks in the middle of the oven.
• Remove the towel from the rolls and bake the rolls until golden-brown and cooked through, about 20-25 minutes. Remove the rolls from the oven and immediately brush them with the herb butter. (see below). Serve hot and fresh!

For the Herb Butter

• In a small saucepan, melt butter over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant, careful not to brown.

Notes

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

Nutrition

Serving: 1 roll | Calories: 536kcal | Carbohydrates: 86g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 500mg | Potassium: 487mg | Fiber: 4g | Sugar: 10g | Vitamin A: 529IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 4mg

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They’re Lovin’ It! Here’s what They’re Sayin’:

“3rd time making these and they are always amazing! ”

—JERROD L.

Mustard greens are a quintessential component to Southern cuisine. Whether you’re at a BBQ where greens are being served alongside smoked meats or it’s New Years Day and your plate is filled with black eyed peas a side of these, the greens can sometimes steal the show. They are tender, acidic yet sweet, smokey and slightly spiced. And this recipe is the one you definitely need to get into.

What Are Mustard Greens? 

Mustard greens are much lighter green than collards. They are thinner and more tender, and shrink to a much smaller amount during cooking so plan accordingly boos. Different from the texture of my Creamed Spinach, Turnip Greens, this Braised Cabbage, or Collard Greens, these are a must try. As for flavor, mustard greens are quite peppery and lively in flavor, while collard greens tend to be strongly leaf-flavored and bitter.

The Lowdown of The Best Mustard Greens Recipe

Cuisine Inspiration: Southern Soul Food

Primary Cooking Method: Slow Braise

Dietary Info: Gluten-Free; can be made vegan with ingredient swaps

Key Flavor: Bold, smoky, savory with a hint of heat

Skill Level: Easy y’all (No Sweat Fam!)

Deep Soulful Flavor

These greens are slow cooked to let that flavor really develop and seep into each and every bite. And that pot likker? Baby bye! It packs so much punch boos.

Southern Authenticity

This recipe is the real deal, straight from my mama, born and raised in Mississippi. She learned how to make these greens from her mother—my big mama—who knew her way around a Southern kitchen like nobody’s business. So, you’re getting authentic Southern flavor, not some random recipe from someone who doesn’t know what’s up.

Easier Than You Think!

This recipe is filled with simple ingredients and no-fuss instructions that will have you cooking like a Southern grandmama in no time. Don’t be intimidated. You can do this boos!

Ingredients You’ll Need to Make this Southern Mustard Greens Recipe

• Chicken Stock: This, along with water, serves as the foundation for our super savory pot likker base.
• Smoked Turkey Leg: Go with a meaty fleshy leg here so you can really get some bomb meat in each serving. And it must be smoked boos.
• Granulated sugar: We use just enough to balance the bitterness of the greens and enhance the overall flavor.
• Seasoning Salt: This salt is a blend of a ton of different spices and salt so we cut down on adding a ton of individual seasonings.
• Worcestershire sauce: This adds such a great impact with umani flavor complexity to the pot likker.
• Apple Cider Vinegar: The tang and brightening really adds something to the mix.
• Red pepper flakes: This spices up the party!
• Garlic Powder: This gets those aromatic vibes in the mix.
• Smoked Paprika: We add color and depth with that smoked action.
• Finely Chopped Onion: This gives us a nice balance of sweetness and more aromatic vibes.

How To Clean Mustard Greens

Mustard greens, like most other fruits or vegetables, should be thoroughly washed before use. This ensures that all the dirt, grit, and grime is long gone! If you don’t properly clean your greens, y’all are just asking for a gritty texture and a dirty aftertaste. 

First things first, fill your sink with lukewarm water to loosen up any grit. Toss the turnip greens in and let the leaves open up. Let them hang out for a minute, then start swishing them around and gently scrubbing with your hands to loosen the dirt.

Once they’re looking good, lift the greens out, drain the dirty water, give the sink a quick rinse, and refill with fresh lukewarm water. Repeat the process until those greens are squeaky clean and ready to go.

How To Cook Mustard Greens

1

After cleaning, After they’ve been cleaned, prep your greens by tearing the leaves from the stems, rolling them up tightly, and horizontally cutting them once. You should be left with medium-sized strips.

2

Add the turkey to a large pot along with enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat until the turkey is just about tender which should take about forty-five minutes.

3

Add both the greens and about 4 or 5 additional cups of water (or enough to just barely cover greens) to the pot. Cover and cook your greens for about an hour or until they are tender and flavorful.  You will have most of the water evaporate leaving the pot likker.

TIP: If you have a lot of water left, remove the lid and allow the greens to continue to cook until the excess water has cooked down level with the greens. Most of the water should be gone.

What to Serve with Mustard Greens

• Low-key Sunday Supper: Make these smothered pork chops, mustard greens, candied yams and hot water cornbread.
• Easy Comfort Meal: Nothing says comfort like buttermilk fried chicken, Southern baked mac and cheese and black eyed peas. And don’t forget the Southern cornbread and sour cream pound cake.
• Easy Weeknight Leftovers: Heat up your mustard green leftovers and serve up a simple main like fried chicken gizzards or salmon croquettes and make some scalloped corn and butter swim biscuits.
• Small Thanksgiving Spread: Make this roasted turkey breast along with oyster dressing, candied sweet potatoes and Jiffy cornbread. And don’t forget the Southern sweet potato pie boos.

Meal Plan: New Year’s Soul Food Feast with Mustard Greens

Gumbo has become such a mainstay in the soul food New Year’s day feast. You gotta make this seafood based one!

Chitlins are the ultimate soul food side dish for any holiday you can think up!

And don’t forget the hog maws too! They all go perfectly with these soul food mustard greens.

Million dollar pound cake is the best way to eat a great dessert while manifesting more money in the new year boos!

Recipe Substitutions

• Smoked Turkey Wings or Legs: I have also used smoked turkey necks with great success. You can substitute the smoked turkey for ham hock.  This is totally up to you and your preference! 
• Apple Cider Vinegar: Lemon juice or even white vinegar are great options to keep that bright flavor alive.
• Worcestershire Sauce: You can swap in soy sauce and still get those bomb flavors in the mix.
• Chicken Stock: Chicken broth or even some water along with chicken bouillon works just great.

Recipe Variations

• Add More Spice: Most Southern folks are gonna have hot sauce to a bowl on the side but know you can also sprinkle some into the pot while its cooking too.
• Go Creamy: Change the texture to something more silky by adding a little heavy whipping cream. It makes it so velvety boos.
• Mix it up: Add in some collards and turnips to change up the textures and flavors.

Expert Tips and Tricks for Cooking Soul Food Mustard Greens

• Pick Them Right!: To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough y’all. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.
• Select The Right Meat: When selecting smoked turkey, you should really be able to smell that great smoked scent outside of the package.  They should also be nice and meaty.
• Leave the Stems Out: I find stems to be too tough in my pot of greens. Totally up to you but I suggest leaving them out.
• Adjust Your Liquid: Making greens can be a little intuitive. Make sure you add more liquid if the pot is looking dry.
• Take Your Time: Mustard greens take time to make. Clean those greens with care. Braise those greens with care.

How to Store Mustard Greens

Transfer your greens to an airtight container and pop in the fridge along with that pot liquor (that delish juice at the bottom of the pot)

How Long Will This Southern Mustard Green Recipe Last In The Fridge?

Stored properly in the fridge, your mustards will stay pretty tasty for up to 4 days.

Can I freeze Collard greens?

Absolutely boos! You can freeze the greens in a heavy duty plastic bag for up to 3 months. Be sure to leave a little air space in whatever storage container you choose.

Frequently Asked Questions

Y’all making mustard greens ain’t that hard at all. You can do this! If you crave the rich authentic flavors of the South right at your house, make a pot of these Southern mustard greens and get your whole life.

More Southern Vegetable Sides

• Southern Fried Corn
• Fried Green Tomatoes
• Fried Okra
• Creamed Corn

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The BEST Southern Mustard Greens Recipe

These authentic Mustard Greens are slowly braised in a savory smoked turkey flavored pot liquor with a kick of spice until it becomes the soul food meal dreams are made of.

Course Side Dish

Cuisine soul food, Southern

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 64kcal

Author Jocelyn Delk Adams

Ingredients

• 3 lbs mustard greens about 5-6 medium sized bunches
• 1 smoked turkey wing or leg, extra meaty
• 1 cup chicken stock
• 3 tbsp granulated sugar
• 2 tsp seasoned salt
• 2 tsp worcheshire sauce
• 2 tsp apple cider vinegar
• 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup finely chopped onion

Instructions

• Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once resulting in medium size pieces.
• Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
• Next rinse the turkey very well then add to a large pot along with the chicken stock and enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat for about 45 minutes or until turkey is almost tender.
• Once turkey is almost tender, add greens then add about 4 or 5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
• Add all ingredients to the pot and cook while covered for about an hour or until completely tender and excess water has cooked down level with the greens. Most of the water should be gone.

Notes

To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.

You can scale back the spice to 1/2 teaspoon if 1 teaspoon of red pepper flakes is too much.

You will need some liquid left for the pot likker but it shouldn’t be way more water than what tops the greens. You should continue to cook down.

Nutrition

Calories: 64kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 613mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post Mustard Greens Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“These were divine! Your technique worked so well for me on my first time making scalloped potatoes. If anyone can mess up potatoes, it is me but these came out perfect! ”

—TIFFANY

If you’ve been searching for the best scalloped potatoes recipe, the search is over boos. My recipe goes above and beyond on flavor, taking this classic side dish to the highest of heights. Thinly sliced potatoes are bathed in a rich, creamy cheese sauce, then baked until golden and bubbly, making this dish the ultimate crowd-pleaser anywhere you serve it up.

The Lowdown of The Best Scalloped Potatoes

Cuisine Inspiration: American Classic with a Flavor Remix

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Cheesy, Spiced Perfectly, Creamy and Melt-In-Your-Mouth

Skill Level: Easy Y’all (No Sweat Fam!)

The Ultimate Delish Comfort Food

Every time you take a bite of this creamy, cheesy scalloped potato recipe, you will get your whole life. It’s got all the textures and flavors melding together creating the ultimate taste sensation. Plus I don’t know that another side dish is as cozy and comforting as this. It’s legit like a satisfying, heart-warming culinary hug.

Super No-Fuss

Don’t let the complex flavors fool you boos. We keep it easy and straightforward with these simple ingredients and instructions. With minimal prep and execution, you can impress your guests with a dish that tastes like it took hours to pull off.

The Ultimate Crowd-Pleaser

Whether it’s for a holiday gathering or a family supper, these homemade scalloped potatoes perfectly complement anything you pair them with. They’ve won over many hearts (just check the reviews boos) making them a universal fave for any special occasion you can think up.

Ingredients You’ll Need to Make this Cheesy Scalloped Potatoes Recipe

• Potatoes: We slice them up thin so they become super tender plus they absorb all the melty creamy cheesy goodness and flavor like straight up bosses.
• Seasoning: This spices may be readily available at the grocery store but they are beyond basic when mixed together. The blend of salt, black pepper, paprika, onion powder, and garlic powder is straight up fire on these potatoes. It mixes in woodsy sharpness, mild sweetness, aromatic undertones and a little heat.
• Butter: This adds so much richness to the mix y’all.
• Flour: In order to thicken the sauce some, we add a little flour to create a wonderful consistency.
• Half and Half: This helps thin our cheesy sauce making it the ultimate creamy consistency.
• All the Cheeses: We use a combo of Monterey Jack and Colby cheddar cheese which are both mild, softer cheeses with high moisture content. Their smooth texture melts perfectly throughout the potatoes y’all.

How to Make Scalloped Potatoes

Step 1: Build the Sauce

1

Melt butter in a medium pot over medium heat. Whisk in the flour until completely combined.

2

Add the half and half, one-half cup of Monterey Jack cheese and a one-half cup of Colby cheddar cheese, whisking constantly until completely combined and cheese is melted. Remove from heat and set aside.

Step 2: Assemble and Bake!

3

Add dry potato slices to the seasoning bowl and toss evenly, covering all the slices with seasoning.

4

Add half of the potatoes in one layer to the pan. (Check the recipe below for instructions for how to make the vertical version.)

5

Pour half of the cheese sauce over them and spread it out, covering the layer.

6

Repeat with the final layer of potatoes and pour the remaining cheese sauce on top. Sprinkle the top with the remaining cheese.

7

Bake covered in the oven for 30 minutes, then uncovered for an additional 30-50 minutes or until the cheese is melted and bubbly and the potatoes are completely tender. Then cool for 10-15 minutes before serving it up.

PRO TIP: You may need to extend the cooking time depending on how thick your slices of potatoes end up. To check for doneness, use a fork or skewer and insert it into the center of the potatoes. It should slide in easily without any resistance.

PRO TIP- How to Make Vertical Scalloped Potatoes: If you wanna create a gorgeous option like the hero images above, layer all of the potatoes VERTICALLY in the baking dish then pour the cheese sauce on top and sprinkle with cheese. Be sure to see the special notes in the recipe card for vertical potatoes.

What to Serve with Scalloped Potatoes

• Weekend Dinner: Serve up these potatoes with some easy fried chicken, classic meatloaf, or even oven fried chicken tenders with some easy steamed vegetables, honey cornbread or garlic bread in the mix.
• Sunday Supper: Get some lamb chops or neck bones on the table along with this Southern green bean recipe, creamed corn and fried okra. They are so hearty with these cheesy potatoes. That’s some good eatin!

Menu Plan: Holiday Menu with Perfect Cheesy Scalloped Potatoes

Honey glazed ham is the ultimate main dish for a holiday dinner that has a ton of flavor. Plus it pairs with this scalloped potato recipe perfectly.

Seafood dressing is an unexpected side dish to add to your holiday table with a ton of bomb flavor.

Roasted butternut squash will pair perfectly with the sweet glaze in the ham while balancing with savory creaminess in the homemade scalloped potato recipe.

Corn spoonbread is a Southern classic that will be right at home on this holiday table.

Recipe Substitutions

• Potatoes: If you can’t grab Yukon gold potatoes, go with russet or Idaho instead.
• Cheeses: You can swap in other cheeses like Gruyere or sharp cheddar to add a different depth of flavor to your cheesy scalloped potatoes.
• Half and Half: You can make a thinner sauce by using whole milk or a thicker richer sauce with just heavy cream. And if you want to cut down on the dairy or lactose, go with a non-dairy milk like almond or oat milk. Just make sure it’s unsweetened and unflavored.

Recipe Additions and Variations

• Gluten-Free: Swap out the all-purpose flour for your fave gluten-free substitute.
• Add Bacon: Throw some cooked, crumbled bacon or diced ham into the mix for some added protein and salty flavor vibes.
• Experiment with herbs: Fresh or dried herbs like thyme, rosemary, or chives can add a nice earthy touch to the flavor profile. Just remember, if you’re using fresh herbs, they’re more potent than dried ones so take it easy!
• Spice It Up: Add a pinch of cayenne pepper or some hot sauce to the cheese sauce for a nice kick.

Expert Tips and Tricks

• Slice Your Potatoes Thinly: Use a mandoline or food processor to ensure your potatoes are sliced uniformly thin. They will cook evenly and absorb the flavors of the sauce effectively, making each bite burst with flavor.
• Shred Yourself!: Grate block cheese instead of buying pre-shredded cheese boos. Your sauce will melt more smoothly since pre-shredded cheese is coated with a powder that keeps it from melting as well.
• Taste Before Baking: Don’t be shy when it comes to using seasonings. Salt, pepper, garlic powder, and onion powder bring out the natural flavors of the potatoes and cheese. Make sure to taste your sauce before you add it to the potatoes so it meets your tastes.
• Give It a Rest: After your potatoes come out of the oven, give them about 10-15 minutes to rest before serving. This helps that sauce thicken up and set, making the overall texture better without it being runny.

How to Store

Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart.

When you want to reheat, preheat the oven to 350 degrees F and cover the top of the dish with foil. Allow the potatoes to heat through, it should take about 20-30 minutes. If you’d like a crispier top, remove the foil for the last 10 minutes.

How long will homemade scalloped potatoes last in the fridge?

They can be stored in the fridge for up to 5 days.

Can I freeze?

Absolutely boos! Add leftovers to a freezer bag or a freezer safe container releasing all the air. It should last for up to 3 months. When ready to serve, thaw the cheesy scalloped potatoes in the fridge and then heat up following the instructions above.

Frequently Asked Questions

More Potato Recipes

• Southern Smothered Potatoes
• Potato Gratin
• Garlic Smashed Potatoes
• Garlic Mashed Potatoes
• Baked Potato Salad
• Potato Stacks
• Twice Baked Potatoes
• Roasted Fingerling Potatoes
• Sour Cream Mashed Potatoes

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Cheesy Scalloped Potatoes

Made with layers of tender potatoes and a rich, creamy, aromatic sauce, Scalloped Potatoes make for something classically delicious.

Course Side Dish

Cuisine American, Southern

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling Time 15 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Calories 318kcal

Author Jocelyn Delk Adams

Equipment

• Saucepan Set
• vegetable grater
• deep baking dish
• mandoline slicer

Ingredients

• 4 ½ cups sliced Yukon gold or Russet potatoes peeled and thinly sliced to 1/8 inch thickness (notes below for vertical potato baking)
• 1- 1 1/2 tsps kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp salted butter
• 3 tbsp all-purpose flour
• 1 ½ cup half-and-half
• 1 cup shredded monterey jack cheese divided
• 1 cup shredded colby cheddar cheese divided

Instructions

• Wash potato slices then dry them completely and set to the side.
• Add salt, pepper, paprika, onion powder and garlic powder to a large bowl and whisk together until combined. Give it a little taste and adjust to add more salt or any other spice you like then set aside.
• Preheat oven 400. Grease a large casserole dish with a cover.
• In a medium pot over medium heat, melt butter. Whisk in flour into melted butter until completely combined.
• Whisk in half and half and a ½ cup of monterey jack cheese and a ½ cup colby cheddar cheese until completely combined then remove from heat and set aside.
• Add dried potato slices to the seasoning bowl and toss evenly covering all the slices with seasoning.

Horizontal Layers

• Add half of the potatoes in one layer to the pan then pour half of the cheese sauce over them and spread it out covering the layer. Repeat with the final layer of potatoes and pour remaining cheese sauce on top making sure all of the potatoes are COMPLETELY COVERED in the sauce. Sprinkle the top with remaining cheese.

Vertical Scalloped Potatoes

• Add all of the potatoes and then pour the cheese sauce on top and sprinkle with cheese. For baking vertically, you MUST DOUBLE THE SAUCE AND SEASONING AMOUNT BECAUSE THERE ARE MORE POTATOES AND THEY ARE HIGHER IN THE DISH. When stacking the potatoes, still lay them down on a diagonal so they still lay down a bit to get the full sauce AND MAKE SURE THE POTATOES ARE COMPLETELY COVERED IN SAUCE. SEE NOTES BELOW FOR THE FULL INFO ON HOW TO DO THIS.

Bake

• Bake covered in the oven for 30 minutes then remove the cover and bake for an additional 30-50 minutes (depending on how thick your slices are) or until cheese is melted and bubbly and potatoes are completely tender.
• Remove from oven and allow to cool for 10-15 minutes then serve.

Video

Notes

Horizontal versus vertical potatoes.  I tested both ways.  For horizontal slices, you should be fine with 4 1/2 cups of potatoes.  No need to change any of the measurements.  However, if you want to use the same amount for vertical potatoes, go with a smaller dish. 

If you need to fill a large dish, you might need up to 4 lbs of potatoes however it looks quite gorgeous if served for entertaining.  If you do so, you MUST double the seasoning ingredients and sauce just to be safe.  You can then decide how much sauce you will use but you will want it to completely cover the potatoes so they will bake and not be too crisp at the top.  

How to Store

Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart.

When you want to reheat, preheat the oven to 350 degrees F and cover the top of the dish with foil. Allow the potatoes to heat through, it should take about 20-30 minutes. If you’d like a crispier top, remove the foil for the last 10 minutes.

How long will homemade scalloped potatoes last in the fridge?

They can be stored in the fridge for up to 5 days.

Can I freeze?

Absolutely boos! Add leftovers to a freezer bag or a freezer safe container releasing all the air. It should last for up to 3 months. When ready to serve, thaw the cheesy scalloped potatoes in the fridge and then heat up following the instructions above.

Nutrition

Calories: 318kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 458mg | Potassium: 589mg | Fiber: 3g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 24mg | Calcium: 281mg | Iron: 1mg

This post was originally published in April 2020. It has been updated for content and new images.

The post Cheesy Scalloped Potatoes appeared first on Grandbaby Cakes.

I’m talking about layers of pure bliss here. Soft, tender cake infused with coconut and pecans, all hugged up in the creamiest cream cheese frosting ever. And let me tell you, that coconut milk soak is to call home about!

Boy do I have a recipe for y’all today! Through the years, GBC has gotten many recipe requests but none so much as this one. 

I’ll be honest, I didn’t grow up eating Italian Cream Cake! It just wasn’t something my family made. I have come across it in my adulthood, and I’ve even made a few of my own, but I just haven’t perfected my own recipe. And y’all, I don’t think I’m gonna need to. 

This Italian cream cake recipe is absolutely perfect. It’s just that simple. Baker Cheryl Day’s magical cake is tender, creamy, crunchy, sweet, salty, and just about everything else in between. After a slice of this one, you will be running to get your copy of Cheryl’s Treasury of Southern Baking! 

The Lowdown on This Italian Cream Cake

Cuisine Inspiration: Southern Staple

Primary Cooking Method: Baking

Dietary Info: Contains Dairy, Gluten, and Nuts

Key Flavor: Rich Creaminess with a Hint of Coconut and Pecan

Skill Level: Intermediate

A Feast for the Eyes

This cake isn’t just delicious. It’s beautiful y’all. Three perfect layers stacked up high, covered in frosting and sprinkled with coconut and pecans.

Cream Cheese Frosting for Days

This frosting? Oh boo, it’s the stuff dreams are made of! Creamy, a little tangy, and just the right amount of sweet.

Buttery Goodness

Between the butter and coconut oil, this Italian coconut cream cake is rich in all the best ways. The combo gives it that melt-in-your-mouth goodness, but it’s still light enough to keep you comin’ back for more.

Confession: an Italian Cream Cake is about as Italian as I am! Though no one knows its exact origin, it’s said that an Italian baker working for a wealthy family in the South created the recipe using local ingredients rather than the traditional Italian ones.

Ingredients you’ll need to make Italian Cream Cake

For the Cake

• All-Purpose Flour: Your basic unbleached flour for structure.
• Baking Soda: Helps the cake rise and stay fluffy.
• Sea Salt: Just a pinch for balance.
• Buttermilk: Adds moisture and tang. If you forgot it, I got you boo! Check the tips below to make your own buttermilk real quick.
• Pure Vanilla Extract: The real deal for deep flavor.
• Unsalted Butter: Room temp is key for a smooth batter.
• Coconut Oil: Refined is best for texture without overpowering the coconut taste.
• Granulated Sugar: Adds sweetness and helps everything cream together.
• Eggs: Yolks for richness, whites whipped for fluff.
• Unsweetened Flaked Coconut: Adds texture and whole lotta coconut flavor.
• Lemon Juice: Just a few drops to help those egg whites stay whipped.

For the Coconut Milk Soak

• Coconut Milk: Keeps your Italian cream cake super moist and coconut-y.
• Vanilla Extract: A lil’ more vanilla to boost the flavor.

For the Cream Cheese Frosting

• Unsalted Butter: Room temp so it creams up nice and smooth.
• Cream Cheese: Brick-style, full-fat for that thick, creamy goodness.
• Vanilla Extract: Yup, again! Can’t have too much vanilla, boos.
• Sea Salt: A pinch to balance the sweetness.
• Confectioners’ Sugar: For that fluffy, sweet frosting.
• Chopped Pecans: Toast these babies for the perfect nutty crunch!
• Unsweetened Flaked Coconut: For sprinkling on top and making it look extra pretty.

How to make Italian Cream Cake

Step 1: Mix the Batter Up

1

Sift together the flour, baking soda, and salt into a medium bowl. Set aside.

2

Combine the buttermilk and vanilla in a large measuring cup or small bowl. Set aside.

3

Add butter, coconut oil, and sugar to the bowl of a stand mixer with a paddle attachment.

4

Cream together on medium-high speed until light and fluffy.

5

Add the egg yolks one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.

6

Continue to beat until light in color and texture.

7

Turn the mixer speed down to low and add the flour mixture in thirds.

8

Alternate with the buttermilk mixture and beginning and ending with the flour, mixing until just combined.

9

Gradually add the coconut.

10

Mix until well combined. Set aside.

Step 2: Add the Egg Whites and Bake It Up!

11

Put the egg whites in another clean mixer bowl.

12

Beat until stiff peaks form.

13

Scoop up a little of the egg whites with a rubber spatula and gently stir them into the cake batter.

14

Gently fold in the remaining egg whites until thoroughly incorporated.

15

Scrape the batter into the prepared pans, dividing it evenly. Smooth the tops with a spatula.

16

Bake until a cake tester inserted in the center of a cake comes out clean and the cake is light golden.

17

Combine coconut milk and vanilla extract in a measuring cup while the cakes cool. Set aside.

Step 3: Whip the Frosting and Assemble the Cake

18

Add butter, cream cheese, vanilla and salt to the bowl of a stand mixer fitted with a paddle attachment. Then, beat on medium speed until smooth and creamy.

19

Gradually add confectioners sugar, beating until thoroughly incorporated.

20

Continue to beat, adding up to 1 cup more confectioners sugar if needed, until the frosting is light and fluffy.

21

Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate. Brush the top of the layer with half of the coconut milk soak.

22

Spread the layer with a big dollop of the frosting using an offset spatula or a butter knife.

23

Place the second leveled layer on top and brush with the remaining milk soak, then spread with another big dollop of frosting.

24

Place the final cake layer right side up and frost the top and sides with a thin layer of the remaining frosting. Pop the cake in the refrigerator to set the frosting.

Step 4: Add the Pecans to the Frosting and Frost the Cake

24

Fold pecans into the remaining cream cheese frosting.

25

Frost the top and sides of the cake using an offset spatula.

26

Sprinkle the top of the cake with coconut and the remaining pecans.

What to serve with moist Italian cream cake

• Sip Something Sweet: This cream cake calls for something to sip on, and a rich drink is just the ticket. Whip up a creamy French hot cocoa, a homemade eggnog, or even a white hot chocolate.
• Sweet Finish for a Holiday Feast: After a holiday meal full of hearty main courses like honey glazed ham, turkey, or prime rib, this Italian cream cake is the perfect sweet finish!

Recipe Substitutions

• Coconut Oil: Sub it with an equal amount of vegetable oil or even more butter. Either way, your cake will still be super moist.
• Unsweetened Flaked Coconut: If you’re out of unsweetened coconut, use sweetened. Just dial back the sugar a bit in the batter so it doesn’t get too sweet.
• Pecans: Allergic to pecans or just not a fan? Walnuts or almonds can step in.
• Almond Extract Twist: Swap half the vanilla extract for almond extract in the cake batter. It gives the cake a nice, subtle nutty flavor.

Recipe Variations and Additions

• PIpe It Up: If you’re a pro with the piping bag, or just looking to give it a try, pipe swirls onto the top or around the edges to give it a fancy upgrade!
• Double the Coconut: If you’re a true coconut lover, sprinkle toasted coconut between each layer as you frost. More coconut = more happiness!
• Add Fruit: Trust me on this one boo, add a layer of fresh or toasted pineapple between the cake layers. It adds a lil’ tropical sweetness.
• Make it Extra Decadent: Mix in mini chocolate chips or white chocolate chunks to the frosting or batter.

Expert Tips and Tricks for making the best Italian cream cake recipe

1. Homemade Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Instant buttermilk!
2. Gentle with the Folding: When folding in the egg whites, go slow and easy. Overmixing will knock the air out, and you’ll lose that light, fluffy texture.
3. Chill for Perfect Frosting: After frosting your moist Italian cream cake, give it a good chill in the fridge for at least 30 minutes. This helps the frosting set up so your layers stay in place when you slice into it.
4. Toast Your Pecans and Coconut: Don’t skip toasting your pecans and coconut boo! It brings out a deeper, nuttier flavor that makes a big difference in the final cake.

How to store Italian Cream Cake

Store your cake in an airtight container to keep it fresh and moist. If you don’t have one big enough, just cover it tightly with plastic wrap. Keep it in the fridge so the cream cheese frosting stays firm and doesn’t get all melty.

How long will Italian Cream Cake last in the fridge?

This beauty will stay fresh in the fridge for up to 5 days. Just make sure to let it sit at room temp for a bit before serving to soften up that frosting.

Can I freeze Italian coconut cream cake?

Of course boo! Wrap the whole cake or individual slices tightly in plastic wrap, then pop them in a freezer-safe bag. It’ll stay fresh for up to 3 months. Just defrost it in the fridge overnight, or if you’re freezing individual slices, you can pull out one slice at a time and avoid defrosting the whole thing.

Frequently asked questions

Italian Cream Cake has been a staple Southern recipe for as long as I’ve been alive and then some. The combination of coconut and pecan is what really makes this cake special, and they join together to forge a sweet-salty, nutty union that cuts through the rich cream cheese frosting. 

More Layer Cake Recipes

• Blue Velvet Cake
• Easy Coconut Cake Recipe
• Butter Pecan Cake
• Lemon Layer Cake
• Chocolate Turtle Layer Cake

Print

Italian Cream Cake

A Southern classic, Italian Cream Cake is filled with shredded coconut, coated in decadent cream cheese frosting, and covered in toasted pecans.

Course Dessert

Cuisine American, south, Southern

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cool 20 minutes minutes

Total Time 1 hour hour

Servings 14 servings

Calories 817kcal

Author Jocelyn Delk Adams

Equipment

• 9 inch round cake pans
• Stand mixer

Ingredients

For the Cake

• 2 cups unbleached all-purpose flour 250 grams
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup buttermilk 237 ml
• 1 tbsp pure vanilla extract
• 8 tbsp unsalted butter, at room temperature 1 stick/113 grams
• 1/2 cup refined coconut oil 118 ml
• 2 cups granulated sugar 400 grams
• 5 large eggs, separated at room temperature 250 grams
• 1 cup unsweetened flaked coconut, plus 1 cup for finishing the cake 80 grams plus 80 grams
• a few drops of lemon juice

For the Coconut Milk Soak

• 1/4 cup coconut milk 59 ml
• 1 tsp vanilla extract

For the Cream Cheese Frosting

• 10 tbsp unsalted butter, cut into chunks, at room temperature 1 1/4 sticks/142 grams
• 16 oz cream cheese packages, cut into chunks, room temperaure 227 grams
• 1 tbsp vanilla extract
• 1/4 tsp fine sea salt
• 5-6 cups confectioners' sugar 625-750 grams
• 1 1/2 cups chopped pecans, toasted 180 grams

Instructions

For the Cake

• Position a rack in the middle of the oven and preheat the oven to 350 F (175 C). Butter three 9-by-2 inch (23 by 5 cm) round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
• Sift together the flour, baking soda, and salt into a medium bowl. Set aside
• In a large measuring cup or small bowl, combine the buttermilk and vanilla. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl, using a handheld mixer) cream the butter, coconut oil, and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg yolks one (19 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Then continue to beat until light in color and texture, 2 to 3 minutes.
• Turn the mixer speed down to low and add the flour mixture in thirds, alternating with the buttermilk mixture and beginning and ending with the flour, mixing until just combined. Gradually add the 1 cup (80 g) coconut. If using a stand mixer, transfer the batter to another large bowl (if you don't have a second mixer bowl).
• Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stander (if using) and fit it with a whisk attachment. Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until stiff peaks form, 3 to 5 minutes.
• Scoop up a little of the egg whites with a rubber spatula and gently stir them into the cake batter to lighten it and make it easier to fold in the rest of the egg whites. Then gently fold in the remaining egg whites until thoroughly incorporated, about 1 minute.
• Gently scrape the batter into the prepared pans, dividing it evenly. Smooth the tops with a spatula.
• Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cake comes out clean and the cake is light golden. Let the cakes cool in the pans on a large wire rack for 20 minutes then invert them onto another rack, peel off the parchment and let cool completely.

For the Coconut Milk Soak

• In a measuring cup, combine 1/4 cup coconut milk and vanilla extract. Set aside.

For the Cream Cheese Frosting

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, vanilla and salt on medium speed until smooth and creamy, about 3 to 5 minutes. Gradually add 5 cups confectioners sugar, beating until thoroughly incorporated. Then continue to beat, adding up to 1 cup more confectioners sugar if needed, until the frosting is light and fluffy, about 4 to 6 minutes.

To Assemble

• Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate. Brush the top of the layer with half of the coconut milk soak.
• Using an offset spatula or a butter knife, spread the layer with a big dollop of the frosting. Place the second leveled layer on top and brush with the remaining milk soak, then spread with another big dollop of frosting. Place the final cake layer right side up and frost the top and sides with a thin layer of the remaining frosting.
• Place the cake in the refrigerator for at least 30 minutes to set the frosting.
• To finish, fold 1 cup of the pecans into the remaining cream cheese frosting. Using an offset spatula, frost the top and sides of the cake. Sprinkle the top of the cake with 1 cup coconut and the remaining pecans.

Notes

1. Homemade Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Instant buttermilk!
2. Gentle with the Folding: When folding in the egg whites, go slow and easy. Overmixing will knock the air out, and you’ll lose that light, fluffy texture.
3. Chill for Perfect Frosting: After frosting your moist Italian cream cake, give it a good chill in the fridge for at least 30 minutes. This helps the frosting set up so your layers stay in place when you slice into it.
4. Toast Your Pecans and Coconut: Don’t skip toasting your pecans and coconut boo! It brings out a deeper, nuttier flavor that makes a big difference in the final cake.

Nutrition

Calories: 817kcal | Carbohydrates: 91g | Protein: 8g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 351mg | Potassium: 205mg | Fiber: 3g | Sugar: 74g | Vitamin A: 1005IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg

The post Italian Cream Cake appeared first on Grandbaby Cakes.

What’s the perfect cozy breakfast? A hot cup of coffee and a warm, oversized, heavily-frosted cinnamon roll. The chewy, gooey bites, sticky fingers and cream cheese icing-coated lips make for the coziest chilly morning munchie.

But y’all know I can’t resist taking a classic and turning it on its head. So, I’m combining two of my fave recipes and mashing them up: cinnamon roll biscuits. Biscuit cinnamon rolls are the perfect marriage of buttery, layered biscuits and gooey, spiced filling. Then, it’s topped with a sweet honey cream cheese icing.

The Lowdown of These Cinnamon Roll Biscuits

Cuisine Inspiration: Cinnamon Roll Remix

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Flaky, buttery dough with cinnamon sugar, cream cheese gooey vibes

Skill Level: Intermediate (We are laminating dough so bring your skillz)

Flaky Layers for Days!

Cinnamon biscuits have a totally different texture than the doughy yeasted base we are used to. This recipe laminates butter into the dough creating light, flaky layers in each bite.

So Gooey!

We still get that ooey, gooey essence with the cinnamon sugar buttery filling and an irresistible cream cheese icing that gets all over your fingers as you eat a cinnamon biscuit.

Impressive Bakery Vibes

Skip the stop by the bakery and make these. When you serve them up to your family and friends, you will most definitely impress them with your professional skillz boos!

Ingredients You’ll Need to Make Biscuit Cinnamon Rolls

• Laminated Biscuit Dough– We create a super flaky biscuit dough where butter is the key ingredient in building a rich and layered base that gives you so much texture in each bite.
• Light Brown Sugar– This caramelizes along with the butter to create a sweet, ooey-gooey filling. The molasses in the sugar works with the cinnamon to create a rich, warm flavoring.
• Cinnamon– fragrant and earthy, this spice warms everything up and makes your kitchen smell like heaven.
• Cream Cheese– if a cinnamon bun doesn’t have cream cheese in the frosting, who really wants one? Tangy and smooth, cream cheese layers in utter decadence.
• Confectioners Sugar– powdered sugar sweetens the icing while aiding in creating a beautifully white topping.
• Honey– This is my icing secret ingredient that adds sweet, floral notes to the icing.
• Vanilla– This adds the aromatic note every icing needs.

How to Make Cinnamon Roll Biscuits

How to Serve this Cinnamon Roll Biscuit Recipe

• Easy Breakfast: Serve one of these cinnamon roll biscuits along with fresh fruit and a mug of cozy spiced apple cider or French hot chocolate.
• Easy Brunch Gathering: Make a big ole pot of cheese grits along with some scrambled eggs, hash browns, candied bacon and serve these cinnamon biscuits right on up.
• Holiday Breakfast: Start with a breakfast board then serve up big ole casserole dishes of baked grits and eggy breakfast casserole. And don’t forget to have eggnog french toast and gingerbread pancakes on deck.
• Pastry Buffet: Make a fun breakfast sweets table with these biscuit cinnamon rolls along with blueberry streusel muffins, homemade pop tarts, and blueberry coffee cake.

Recipe Substitutions

• Salt: I use kosher salt but you can use sea salt to keep a similar subtle flavor.
• Unsalted Butter: Toss in salted butter if that’s all you have but omit the salt in the recipe.
• Brown Sugar: If you don’t have any around, make your own homemade brown sugar with granulated sugar and molasses.
• Confectioner’s Sugar: You can also make homemade powdered sugar with granulated sugar and a blender boos!

Recipe Variations and Additions

• Gluten-Free: While the texture may change, you can replace the flour with your fave gluten-free 1:1 ratio baking flour here.
• Dairy-Free: You can swap out the butter for your fave vegan butter, the milk for almond or oat milk and cream cheese for your fave vegan cream cheese option.
• Get Nutty: Add some chopped pecans to the cinnamon sugar swirl for a bit of fun texture.
• Booze It Up: Booze up the icing with a little rum or bourbon for some adult vibes.

Expert Tips and Tricks

• Chill Out: Make sure those ingredients are super cold when working on your laminated dough. That’s how you get those bomb layers boos!
• Don’t Overwork: Since we are making biscuit dough, we don’t want to overdo it. Working it too hard can make the biscuits tough from overactivating the gluten.
• Roll Evenly: Make sure your dough is rolled out evenly so you don’t get a mix of underbaked or overbaked areas in your biscuits.

How to Store Cinnamon Biscuits

Like traditional cinnamon rolls, these biscuits are best served straight out of the oven. But if you have leftovers, let them cool to room temp then store them in an airtight container. When you want to reheat, just pop in the microwave for 15 seconds, or in a 200°F oven for 5 minutes.

How long will biscuit cinnamon rolls last at room temperature?

They will keep at room temp for 2-3 days.

Can I freeze cinnamon biscuits?

Absolutely boos! It is best to store leftovers without the icing on top since it will start to separate. Wrap them in plastic wrap individually then add to a freezer bag and label with the date. They should last for about 2-3 months. Just thaw in the fridge overnight before reheating.

Frequently Asked Questions

Best Cinnamon Roll Recipes

• Homemade Cinnamon Rolls
• Cinnamon Roll Monkey Bread
• Lemon Cinnamon Roll Biscuits
• Cinnamon Rolls 
• Pumpkin Cinnamon Rolls

Print

Cinnamon Roll Biscuits

These perfect Cinnamon Roll Biscuits combine flaky, buttery biscuit dough with a spiced cinnamon butter and an irresistible honey butter cream cheese glaze.

Course Bread

Cuisine American

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Resting Time for Dough 2 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12 servings

Calories 628kcal

Author Jocelyn Delk Adams

Ingredients

For the Laminated Dough

• 3 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 2 tbsp granulated sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 1/2 cup unsalted butter cold and separated
• 1 1/2 cup whole milk cold

For the Butter and Cinnamon Sugar Filling

• 1/2 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 1/2 cup unsalted butter

For the Honey Butter Cream Cheese Frosting

• 4 oz cream cheese room temperature (1/2 brick)
• 4 tbsp unsalted butter room temperature (1/2 stick)
• 1 1/2 cup confectioner's sugar
• 3 tbsp honey
• 1 tsp vanilla extract

US Customary – Metric

Instructions

For the Laminated Biscuit Dough

• Sift the all-purpose flour, cornstarch, sugar, baking powder and salt together into a large mixing bowl. Make a well in the center of the dry mix.
• Shred 1 cup of unsalted butter (2 sticks) into the well you created in the dry ingredients. Use your hands to toss the flour and shredded butter together.
• Pour the cold milk into the butter-flour mixture and knead just until a thick dough forms.
• Turn the dough out onto a floured surface and fold the dough over itself four times to develop a stiff dough.
• Use a rolling pin to roll the dough out into a rectangle that’s approximately 12” long by 8” wide. Shred the remaining ½ cup of butter (1 stick) onto 2/3rds of the rectangle’s surface.
• To encase the butter in the dough, first fold the unbuttered third of dough over the centered third- as if you’re folding a letter- then, fold the exposed third over the middle fold. You should have a rectangle with no buttered parts exposed.
• Roll the dough out into a rectangle the same size as before. Fold the two short ends towards the center, then fold the dough over- as if you’re closing a book. Wrap the rectangle of dough in plastic wrap and chill the dough in the refrigerator for 60 minutes.
• Remove the dough from the plastic wrap and re-roll to a rectangle, once more. Fold the dough in four parts as before. Re-cover the dough and chill for 40-60 minutes. This step may be done a day ahead.

For the Cinnamon Filling

• In a small mixing bowl, stir together the light brown sugar and cinnamon until well combined.
• This mixture may be prepared days ahead and stored in an airtight container.

To Assemble the Biscuits

• Preheat your oven to 350°F. Grease a muffin tin with baking spray.
• Roll the dough out into a 14” x 18” rectangle.
• Spread the Land O Lakes® Butter with Canola Oil evenly over the surface of the dough then sprinkle cinnamon-sugar on top leaving a 1” margin on one short end to allow for sealing the dough after rolling.
• Begin rolling the dough at the buttered edge. Roll the dough tightly- to prevent unrolling during baking- towards the unbuttered margin. Pinch the dough at the seam once you’ve rolled the dough completely. Roll the dough so the seam is on the bottom of the log.
• Use a sharp knife to cut the roll of dough into 12 slices of equal size.
• Press the circles of dough into the greased muffin cups. Pressing down lightly on the inner part will help them form a swirl when they’re baked.
• Bake the rolls for 30 minutes, or until they are golden brown and puffed up from the muffin cups.
• Remove the pan from the oven and allow the biscuits to cool in the pan for 10 minutes. Remove the biscuits from the pan and allow them to cool completely on a cooling rack while you make the frosting.

For the Honey Butter Cream Cheese Frosting

• While the biscuits are cooling, use an electric hand mixer to blend the cream cheese, unsalted butter, confectioner’s sugar, honey and vanilla extract together on low speed until smooth.
• Scrape down the bowl and beater and increase the mixer’s speed to medium to whip until light and fluffy. Note: The frosting may be made 3 days in advance.
• Spread or pipe a thin drizzle over the baked and slightly cooled cinnamon roll biscuits.

Video

Notes

Storage: The biscuits may be stored at room temperature for 2 days. Reheat in the microwave for 15 seconds, or in a 200°F oven for 5 minutes.

Nutrition

Calories: 628kcal | Carbohydrates: 65g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 410mg | Potassium: 129mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1240IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 2mg

The post Cinnamon Roll Biscuits (With How To Video!) appeared first on Grandbaby Cakes.

Okay y’all, I’m serving up a batch of hot and fresh angel biscuits today! A basket of warm biscuits on the breakfast table was a decadent treat my family looked forward to.  These are super special because they have two unique textures going on: flaky and airy.

If you’ve never had an angel biscuit, you’re in for a real treat boo! Light, airy, and buttery, each of these biscuits are absolutely irresistible. 

What are Angel Biscuits?

Angel Biscuits have been all the rage in Southern kitchens for decades. Somewhere between a yeast roll and a biscuit, they are as airy and light as, well, angel wings. They’re simply scrumptious y’all! 

The Lowdown of This Angel Biscuit Recipe

Cuisine Inspiration: Southern classic

Primary Cooking Method: Baking!

Dietary Info: Can be made Gluten-free or Vegan with ingredient swaps

Key Flavor: Buttery, Flaky, Beyond Light and Fluffy

Skill Level: Intermediate

Unique Fluffy Texture

These biscuits are light and airy, practically melting in your mouth. It’s got the fluffiness of yeast rolls and the buttery richness of classic Southern biscuits. It’s the best of both worlds, and your taste buds will be thanking you!

Simple Straightforward Instructions

Simple ingredients and simple prep equal maximum yum y’all. They’re ideal for brunches, breakfasts, or dinner sides.

Beyond Versatile

Perfect on their own, mind-blowing with some honey or jam, and an absolute dream with gravy. These angel biscuits don’t just fly; they soar no matter how you want to serve them up boos.

Ingredients You’ll Need to Make Homemade Angel Biscuits

• Active Dry Yeast, All-Purpose Flour, Baking Soda, and Baking Powder: These biscuits require 3 different leavening agents to achieve their iconic texture. Instant yeast ensures a quick rise. Baking powder and baking soda reacts with the buttermilk to create a tender, tangy biscuit. 
• Granulated Sugar: Just a little sugar adds a touch of sweetness that makes these biscuits all the better.  
• Kosher Salt: Salt enhances the overall flavor.
• Butter-Flavored Shortening: I bet you’re wondering why I’m choosing to use shortening over butter, so let me explain y’all! Shortening contains almost 50% less saturated fat than regular butter. Less fat results in a higher rise during baking. 
• Buttermilk: There’s nothing in this world like a buttermilk biscuit! Tangy and full of flavor, it adds an extra layer of decadence to this recipe. 

How to Make Angel Biscuits

Step 1: Prep the Yeast

1

Gently heat ¼ cup of buttermilk in a small bowl in microwave until the temp is between 105 and 110F. Add yeast and 1 teaspoon of sugar then mix with a fork until both are dissolved.

2

Let it sit until the mixture is very foamy, about 5-6 minutes.

Step 2: Build Biscuit Dough

3

Whisk together flour, salt, sugar, baking soda, and baking powder in a large bowl.

4

Using a pastry cutter, cut shortening into flour mixture until pea-sized crumbs develop.

5

Pour in yeast mixture and 1 cup of buttermilk and stir together.

6

Mix until a shaggy dough develops.

7

Transfer biscuit dough onto a floured work surface and knead gently just to combine, but do not overmix.

8

Cover with a clean kitchen towel and place in a warm spot (around 85-90F) until dough has doubled in size, about 1 hour.

Step 3: Cut, Cover, Freeze and Bake

9

Roll into a 3/4-1 inch thick round using a rolling pin. Cut using a 2 ½ inch round cutter (do not twist when cutting biscuits).

10

Place the biscuits in a greased cast iron skillet.

11

Cover biscuits with a kitchen towel and place back in warm spot until almost doubled in size, about 30-40 minutes.

12

Place biscuits in freezer for 25-30 minutes to rechill the shortening. Next brush the biscuits with 2 tablespoons buttermilk.

13

Sprinkle with flaky sea salt, then bake until lightly golden brown, about 25-28 minutes, in a preheated oven of 375F.

What to Serve These With Southern Angel Biscuits

• With a Spread: Whether you keep it simple and serve it with strawberry preserves for breakfast or go Southern and smear on some pimento cheese, it’s a hit.
• With Gravy: From white gravy and brown gravy to sawmill gravy, you can use your angel biscuits to sop it all up.
• Build a Breakfast Sandwich: Grab some honey glazed ham and layer on some eggs and cheese or make a fried chicken biscuit.
• Weeknight Dinner: Serve up the best meatloaf, sour cream mashed potatoes, creamed corn, creamed spinach and these biscuits.
• Comfort Food Supper: Throw up this Southern baked chicken, corn spoonbread, okra and tomatoes and these.

Meal Plan: Southern Brunch Spread with Angel Biscuits

This Easy breakfast casserole can feed a crowd and is perfect for your brunch buffet.

Homemade hash browns are so delish and crispy making them a perfect texture contrast to the biscuits.

Candied bacon deserves a spot in this lineup.

Cheese grits will give you good ole Southern vibes along with your angel biscuit recipe.

Recipe Substitutions

• Buttermilk: Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk then let it sit for about 5-10 minutes to thicken up a bit before using.
• Shortening: If you don’t want to use the crisco, use unsalted butter instead.
• Granulated Sugar: You can use brown sugar in place of this for a little molasses flavor in the mix.

Recipe Variations and Additions

• Vegan: Shortening is plant-based so you are good there. You just need to replace the buttermilk with a plant-based option.
• Add Garlic: Add a little garlic powder to the dry ingredients then brush the tops of the biscuits with the simple garlic butter from my cheddar bay biscuit recipe.
• Cornmeal it Up: Replace some of the flour with a little cornmeal to give a nice Southern gritty texture remix.

Expert Tips and Tricks

• Don’t Overwork: Once you add all your dough ingredients together, don’t continue to mix it once it comes together. We don’t want to overactive that gluten and make tough biscuits instead of super light ones.
• Don’t Twist: Most folks don’t know that when you cut your biscuits, you shouldn’t twist the cutter. It can seal the edges of the biscuits preventing them from rising. Just push straight down instead.
• Freeze That Dough: Don’t skip this extra step boos! It helps solidify that shortening again so it creates flaky layers y’all.

How to Store and Reheat Angel Biscuits

Add cooled down leftovers to an airtight container or in a freezer bag. If properly stored, they will keep for 1-2 days at room temperature. If you need them to last longer, pop them in the fridge. You can easily reheat them in the microwave or add to a 350F oven for about 5-10 minutes or until warmed through.

How long does this angel biscuit recipe last in the fridge?

You can keep them in the fridge for up to 6 days. Just bring to room temp before serving for the best flavor and soft airy texture.

Can I freeze ?

Absolutely boos! I like to individually wrap them in plastic wrap then add to a freezer bag. And don’t forget to add a label with the date. They can last in the freezer for up to 3 months. You can reheat them straight from being frozen in the oven at 350F for about 10-15 minutes or until warmed through.

Frequently Asked Questions

Y’all I know I have a plethora of biscuit recipes hanging out on my website but this angel biscuit recipe is special boos. You gotta give it a try. It is the perfect hybrid of Southern biscuits and fluffy dinner rolls. Who knew you could have the best the both worlds in one recipe? Well now you can. Get into it!

Best Biscuit Recipes

• Sour Cream Biscuits
• Drop Biscuits
• Sweet Potato Biscuits
• 7 Up Biscuits
• Butter Swim Biscuits
• Honey Butter Biscuits
• Flaky Biscuits

Print

Angel Biscuits

These light and airy Angel Biscuits will impress any and all at the dinner table! Each biscuit is a mass of pillowy softness and golden buttery crumbs!

Course Bread, Breakfast

Cuisine American, soul food, south, Southern

Prep Time 2 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 3 hours hours

Servings 10 servings

Calories 204kcal

Author Jocelyn Delk Adams

Ingredients

For the Yeast Mixture

• 1/4 cup buttermilk
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar

For the Biscuit Dough

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp kosher salt
• 1 tbsp granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 12 tbsp butter-flavored shortening cut into cubes, we used Crisco
• 1 cup buttermilk plus 2 tbsp, divided
• flaky salt for garnish

Instructions

• Gently heat ¼ cup buttermilk in small bowl in microwave until between 105 and 110F. Add yeast and 1 teaspoon sugar and mix with a fork until both are dissolved. Let sit until mixture is very foamy, about 5-6 minutes.
• In a large bowl, whisk together flour, salt, sugar, baking soda, and baking powder.
• Using a pastry cutter, cut shortening into flour mixture until pea-sized crumbs develop.
• Pour in yeast mixture and 1 cup buttermilk and stir with spatula or wooden spoon until a shaggy dough develops.
• Transfer biscuit dough onto a floured work surface and knead gently just to combine, but do not overmix.
• Cover with a clean kitchen towel and place in warm spot (around 85-90F) until dough has doubled in size, about 1 hour.
• Remove dough and roll into a ½ inch thick round using a rolling pin. Cut into 2 ½ inch round cutter (do not twist when cutting biscuits) and place biscuits in greased cast iron skillet.
• Cover biscuits with a kitchen towel and place back in warm spot until almost doubled in size, about 30-40 minutes.
• Place biscuits in freezer for 25-30 minutes to rechill the shortening.
• Meanwhile preheat the oven to 375F. Place oven rack in middle position.
• Brush biscuits with 2 tablespoons buttermilk and sprinkle with flaky sea salt, then bake until lightly golden brown, about 25-28 minutes.

Notes

How to Store and Reheat Angel Biscuits

Pop your leftovers in an airtight container or in a freezer bag. If properly stored, they will keep for 1-2 days at room temperature. If you need them to last longer, pop them in the fridge. You can easily reheat them in the microwave or add to a 350F oven for about 5-10 minutes or until warmed through.

How long does it last in the fridge?

You can keep them in the fridge for up to 6 days. Just bring it to room temp before serving for the best flavor and soft airy texture.

Can I freeze ?

Absolutely boos! I like to individually wrap them in plastic wrap then add to a freezer bag. And don’t forget to add a label with a date. They can last in the freezer for up to 3 months. You can reheat them straight from being froze in the oven at 350F for about 10-15 minutes or until warmed through.

Nutrition

Calories: 204kcal | Carbohydrates: 26g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 315mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

The post Angel Biscuits appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I have made this countless times now, always requested. I share the recipe often. Thank you giving the world this best ever pound cake!!!”

—KAT

My Big Mama’s cake recipes are the true treasures of my family.  They work consistently and perfectly always yielding impeccable results.  Tried and true, it’s a recipe that just slaps every single time y’all. It has been passed down through generations and is guaranteed to be a hit whenever you serve it up. With a crumb as smooth as silk, this moist sour cream pound cake recipe is dense to the point of creaminess, and velvety-soft as it melts on your tongue. Let’s get into it!

The Lowdown of This Sour Cream Pound Cake Recipe

Cuisine Inspiration: Southern Soul Food Classic

Primary Cooking Method: Baking

Dietary Info: Beyond rich and indulgent with dairy and eggs. Can be made gluten-free with swaps.

Key Flavor: Dense, Moist Buttery Goodness

Skill Level: Easy y’all (No Sweat Fam!)

Moisture on Point

Y’all sour cream creates the most crazy-moist crumb ever to a pound cake. It’s responsible for creating that bomb melt-in-your-mouth texture.

Old School Vibes

We keep it classic with OG ingredients like real butter, sugar, eggs and flour which you probably already have in your kitchen y’all. The simplicity of this cake is what makes it so delish!

The Ultimate Crowdpleaser

Whether you bring this to a bake sale, a potluck or serve this to the church ladies for Sunday supper, it’s a hit!

Ingredients You’ll Need to make Sour Cream Pound Cake

• Butter: This gives your cake that insane richness and flavor y’all. To make your cake the best it can be, go with high fat and high quality unsalted butter option.
• Granulated Sugar: This melts into the butter providing sweetness while also adding air to give our cake a lift during the creaming process.
• Eggs: These stabilize our cake while adding moisture and richness too!
• Cake flour: This type of flour is lower in protein than all-purpose flour and gives this old fashioned sour cream pound cake a more delicate, tender crumb.
• Salt: Just a little balances the sweetness and enhances the overall flavors.
• Baking Soda: I only use a very small amount here and it is actually optional. It just gives a tiny lift to the cake.
• Sour cream: Not only does it give a subtle tang to the batter, it adds moisture on moisture!
• Vanilla extract: Those aromatic notes stay popping with a high-quality, PURE extract.

How to Make Sour Cream Pound Cake

Step 1: Cream the Batter

1

Add butter and sugar to the bowl of your stand mixer or use a large bowl with a handheld mixer. Mix them together for 3-4 minutes on high speed, until very pale yellow and fluffy y’all.

2

Add the eggs, one at a time, combining well after each egg. Scrape down the sides of your bowl as needed with a spatula.

3

Turn your mixer down to its lowest speed, and slowly add flour into the batter in two increments. Then add the salt and baking soda. Be careful not to overbeat boos.

4

Lastly, add the sour cream and vanilla extract, scrape down the sides of the bowl, and mix until just combined, then turn off the mixer.

Step 2: Bake It Up!

5

Pour the cake batter into a greased bundt pan.

6

Bake in a preheated 325° F oven for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

How to Serve Sour Cream Bundt Cake

• Get Fruity: Add fresh berries or peaches as a topping adds a delightful lightness that will be the highlight of any summer get-together.
• Drizzle it Up: Drizzle each slice with a strawberry sauce, caramel sauce or a chocolate ganache.
• A La Mode: Now y’all know a nice warm slice will hit with some vanilla ice cream or even a scoop of strawberry ice cream.
• Dollop it Up: Add a nice dollop of whipped cream to each slice you serve.

Recipe Substitutions

• Unsalted Butter: You can use salted butter here instead but just make sure you leave out the salt.
• Cake Flour: If you don’t have any around, you can make homemade cake flour with all-purpose flour and cornstarch boos.
• Baking Soda: If you don’t have any, you can actually leave this out. Just cream your butter and sugar a little longer to add more air.
• Vanilla Extract: Feel free to swap out for some vanilla bean paste for more intense vanilla or even use almond extract instead.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Hands down the best recipe for Pound Cake ever. Even better the next few days after it sits and flavors marry… Being southern we love pound cakes and this one is over the top !!!”

—DONNA L.

Recipe Variations and Additions

• Spice it Up: In the Fall, add cinnamon or brown sugar to the batter like in this brown sugar pound cake.
• Go Bananas: Top the cake with some delicious bananas foster.
• Zest it Up: Swap out the vanilla extract for lemon, lime or orange extract and add some fresh citrus zest to the mix to brighten the flavors more in your sour cream bundt cake.
• Go Marble: Remove half of your batter and add cocoa powder to one half and swirl the vanilla and chocolate batters together and bake it up boos.

Expert Tips and Tricks

• Go Room Temp: Make sure the butter, eggs and sour cream are at room temperature.  This will help them to melt into each other while mixing.
• Take your time!: During the mixing of the butter and sugar, also known as the creaming period, exercise some patience boos. This will add a lift of air and lightness to your cake that you won’t even believe y’all. It also ensures that your ingredients start off well mixed.
• Don’t Overdo the Dry Ingredients: Only mix the dry ingredients into the batter until just combined.  Don’t over mix and risk additional gluten forming which will make the cake less tender.
• New To Baking? Get some additional baking tips to help you out!

How to Store Sour Cream Pound Cake

Once your cake has completely cooled down, either tightly wrap in plastic wrap so no air gets in or add to a cake container. Store at room temp for up to 5 days.

How long will it last in the fridge?

Don’t do it boos! I simply don’t recommend storing pound cake in the fridge since it will dry it out y’all. Store at room temp so that texture stays on point.

Can I freeze?

Now freezing is totally fine boos. Wrap the leftovers in plastic wrap tightly then put it in a heavy-duty freezer bag. Make sure you add a label with the date. It should keep for for 4-6 months. When ready to serve it back up, thaw overnight in the fridge.

Frequently Asked Questions

Y’all my family’s sour cream pound cake is perfect for indulgent late-night treats or as an offering to unexpected guests or even lightly toasted and served with your morning coffee. The possibilities are endless. And trust me, you will find all types of ways to enjoy it. Let’s get into it!

More Cake Recipes

• Big Mama’s Sour Cream Cake
• Hot Milk Cake
• Louisiana Crunch Cake
• Cream Cheese Pound Cake
• 7 Up Pound Cake
• Sock It To Me Cake
• Million Dollar Pound Cake
• these 35 Pound Cake Recipes
• Kentucky Butter Cake

Print

Sour Cream Pound Cake

My family's sour cream pound cake recipe is velvety, buttery, and rich filled with the moistness and flavor of sour cream. 

Course Dessert

Cuisine Southern

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Resting time 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 people

Calories 438kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• 12 cup bundt pan

Ingredients

• 1 1/2 cup unsalted butter room temperature
• 3 cups granulated sugar
• 6 large eggs
• 3 cups cake flour sifted
• 1 tsp salt
• 1/4 tsp baking soda
• 1 cup sour cream room temperature
• 2 tbsp pure vanilla extract

US Customary – Metric

Instructions

• Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
• In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
• Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
• Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
• Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.  
• Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.

Notes

How to Store Sour Cream Pound Cake

Once your cake has completely cooled down, either tightly wrap in plastic wrap so no air gets in or add to a cake container. Store at room temp for up to 5 days.

How long will it last in the fridge?

Don’t do it boos! I simply don’t recommend storing pound cake in the fridge since it will dry it out y’all. Store at room temp so that texture stays on point.

Can I freeze?

Now freezing is totally fine boos. Wrap the leftovers in plastic wrap tightly then put it in a heavy-duty freezer bag. Make sure you add a label with the date. It should keep for for 4-6 months. When ready to serve it back up, thaw overnight in the fridge.

Nutrition

Calories: 438kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 203mg | Potassium: 73mg | Sugar: 38g | Vitamin A: 710IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.5mg

This post was originally published in September 2018. It has been updated with some new images and new content.

The post Sour Cream Pound Cake Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Thank you for this recipe. It is a cake worth making…absolutely delicious! I made it before some friends came over. It was a hit! She took the rest home along with a copy of this recipe.”

—CHRISTINE

As someone who’s baked more pound cakes than there are stars in the sky for reals, I can vouch for this one y’all. This Million Dollar Pound Cake recipe is a stand out!! It’s got that classic pound cake charm going for it with a rich twist making every slice taste like a million bucks. I mean, who can resist sweet, buttery goodness perfectly flavored with almond and vanilla extracts? Not me!

The Lowdown of This Million Dollar Pound Cake

Cuisine Inspiration: Southern baby!

Primary Cooking Method: Baking

Dietary Info: Contains dairy and eggs. Can be made gluten-free with ingredient swaps.

Key Flavor: Rich and super buttery with sweet, aromatic notes of vanilla and almond

Skill Level: Easy y’all (No Sweat Fam!)

No-Fuss Ingredients

Don’t let the name fool ya – you don’t need fancy stuff to make this million dollar pound cake recipe. It calls for basic, easy-to-get ingredients that you most likely already have in your pantry.

Unbeatable Crumb and Texture

Say goodbye to dry, crumbly cakes! This recipe is all about that perfect crumb – dense yet moist, with a fluffy texture that melts in your mouth boos.

Super Versatile for All Occasions

Whether it’s a fancy dinner party, a cozy family get-together, or just a random Tuesday night, this pound cake fits right in. It’s versatile enough to be dressed up with a glaze or enjoyed plain with a cup of coffee. Many of my mornings have started this way, just sayin’…

Ingredients You’ll Need to Make this Million Dollar Pound Cake Recipe

For The Cake

• Unsalted Butter: The foundation of our cake, providing richness and a tender texture. Always try to choose the best butter available!
• Granulated Sugar: Sweetens the cake and helps it reach a fluffy consistency when creamed with the butter.
• Eggs and Additional Yolks: Eggs bind the ingredients together, add moisture, and help the cake rise. The extra yolks make the cake richer and more luxurious. If you really want to bake the best million dollar pound cake, you can’t skip these!
• Kosher Salt: Balances the sweetness and enhances the overall flavor of the cake.
• Cake Flour: Forms the structure of the cake. Don’t forget to sift it!
• Milk: Adds moisture and creates a tender crumb. I always use whole milk y’all.
• Almond Extract & Vanilla Extract: These are the aromatic heart of the pound cake! Pure extracts give the best taste boos.

For The Glaze

• Confectioners’ Sugar: Makes a smooth, sweet glaze. It’s finely ground, ensuring a lump-free topping.
• Milk: Thins the sugar to a pourable consistency. Whole milk gives a richer glaze.
• Vanilla Extract & Almond Extract: Add a lovely aroma and flavor that complements the cake. As with the cake, pure extracts are ideal for the best flavor.

How To Make Million Dollar Pound Cake

Step 1: Make the Cake Batter

1

Add butter and sugar to the bowl of a stand mixer. Mix on high speed until fluffy and light in color.

2

Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.

3

Slowly add salt and half of the flour. Mix on low speed until just combined, scraping down the bowl as needed.

4

Pour in milk and both extracts and mix until combined.

5

Add in the second half of the flour.

6

Mix until just combined. Don’t overmix boos.

Step 2: Bake It Up!

7

Pour the batter into a prepared pan.

8

Bake until inserted skewer comes out mostly clean with a few moist crumbs attached. Allow the cake to cool in the pan.

9

Turn out the cake from the pan after about 15 minutes and let it cool fully.

Step 3: Mix the Glaze and Pour Over the Cake

10

Add confectioners’ sugar, milk, vanilla extract, and almond extract to a small bowl.

11

Whisk all the ingredients together.

12

Pour glaze over the cooled cake and let it set. Then, serve it up y’all.

What To Serve With This Million Dollar Cake Recipe

• Elevate with Toppings: This million dollar cake is a star on its own baby, but why not dress it up a bit? Drizzle it with a warm caramel sauce or chocolate ganache. A dollop of homemade whipped cream is also my go-to.
• Ice Cream: Imagine a scoop of creamy ice cream melting alongside a warm slice of this cake – pure bliss! Classic vanilla ice cream is my go-to, but you can also try flavors like red velvet ice cream, strawberry ice cream, or even coffee ice cream for an indulgent twist.
• Warm Drinks: A slice of this rich, buttery cake pairs wonderfully with a hot cup of coffee or cocoa. Whether it’s a robust wassail, a spiced apple cider, or a soothing French hot chocolate, the warm beverage complements the cake’s flavors and makes for a cozy, comforting experience.
• Fresh Fruit: For a lighter side, serve the cake with a bowl of fresh fruit salad. The acidity and sweetness of fruits like strawberries, blueberries, or peaches cut through the richness of the cake, balancing all the flavors.

Recipe Substitutions

• Unsalted Butter: Grab salted butter if you don’t have unsalted around. Just leave out the salt if you do.
• Granulated Sugar: Swap the sugar for light brown sugar for a deeper molasses sweetness in the mix. It will also add more moisture.
• All-Purpose Flour: Want an even more tender crumb? Use cake flour instead.
• Milk: Feel free to sub in half-and-half for a richer end result.

Recipe Variations

• Gluten-Free: Swap out the flour for your fave 1:1 ratio gluten-free baking flour so your gluten intolerant boos can enjoy. The texture may change slightly but it will still be delish!
• Citrus it Up: Replace the vanilla extract with a lemon, orange or lime extract and add some zest to give it a bright citrus vibe.
• Brown the Butter: Brown all of your butter in a skillet then let it solidify in the fridge before creaming with the sugar at the beginning of the recipe. It will provide such a nutty deep buttery flavor.

Expert Tips and Tricks

1. Whip It Good: Since there’s no leavening agent like baking powder or soda in this cake, the rise comes from the air you whip into the batter. So spend a good amount of time creaming your butter and sugar until they’re light and fluffy!
2. Room Temp Ingredients: Your butter, eggs, and milk should all be at room temp boos. Cold ingredients don’t blend well and can affect the cake’s rise and texture.
3. Measure the Flour Correctly: Too much flour can make your million dollar cake dense and heavy y’all. The best way to measure flour is by first fluffing it up with a spoon, spooning it into your measuring cup, and then leveling it off with a knife. No scooping directly from the bag – that’s a recipe for a heavy cake!
4. Don’t Peek-a-Boo: You might be eager to see your cake’s progress, but opening the door every 15 minutes can release heat and cause inconsistent baking. Trust in your oven and the heavenly aroma filling your kitchen to tell you when it’s nearing done.

How To Store Million Dollar Pound Cake

To keep your million dollar cake recipe fresh, wrap it tightly in plastic wrap or store it in an airtight container. On the counter, it’s best kept in a cool, dry place away from direct sunlight. If you want to refrigerate it, placing it in the fridge will help keep its freshness a bit longer.

How Long Will It Last?

When stored properly at room temperature, your cake will stay fresh and delicious for about 3 to 4 days. If you’ve tucked it away in the fridge, you can extend its life to about 1 week.

Can I Freeze Million Dollar Cake with Glaze?

If you want to save your cake for a later date, freezing is the move y’all! Wrap individual slices or the whole cake tightly in plastic wrap, then again in aluminum foil or place it in a freezer-safe container. It will stay fresh for about 3-4 months in the freezer. When you’re ready for round 2, thaw the cake slowly by transferring it to the fridge for several hours or overnight.

Frequently Asked Questions

This Million Dollar Pound Cake is a no-fuss wonder that’s just as easy to make as, well, a piece of cake! It only needs a few pantry staples, and the result is a cake so scrumptious, it’s worth its weight in gold. Just imagine the aroma of this cake baking in your kitchen, fillin’ the air with hints of vanilla and almond… Mouthwatering, y’all!

More Pound Cake Recipes

• Buttermilk Pound Cake
• Chocolate Peppermint Pound Cake
• Coconut Pound Cake
• Brown Sugar Pound Cake Recipe
• Lemon Blueberry Pound Cake Recipe
• Louisiana Crunch Cake
• Jamaican Black Cake

Print

Million Dollar Pound Cake

Treat yourself with this Million Dollar Pound Cake! This pound cake recipe is amazing, y'all! Moist, just the right amount of sweet and you guess it, is worth a cool 1 mill!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Cooling Time 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 12 servings

Calories 704kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• 12 cup bundt pan

Ingredients

For the Cake

• 1 pound unsalted butter softened
• 3 cups granulated sugar
• 4 large eggs room temperature
• 2 large yolks
• 1 ¼ teaspoon kosher salt
• 3 ½ cups cake flour
• 1 cup milk room temperature
• 1 ½ teaspoon almond extract
• 1 tablespoon vanilla extract

For the Glaze

• 1 ½ cups confectioners’ sugar sifted
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract

Instructions

• Preheat oven to 300F. Set rack to middle position. Generously spray a 12-cup Bundt pan with nonstick baking spray.
• In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes.
• Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
• On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
• Slowly pour in milk and both extracts and mix until combined.
• Add in second half of flour and mix well until combined, about 90 seconds.
• Pour batter into prepared pan and bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 50 minutes.
• Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.
• For glaze, whisk all ingredients together in small bowl. Pour over cooled cake and let set for about 10 minutes. Serve and enjoy.

Notes

How To Store Million Dollar Pound Cake

To keep your million dollar cake recipe fresh, wrap it tightly in plastic wrap or store it in an airtight container. On the counter, it’s best kept in a cool, dry place away from direct sunlight. If you want to refrigerate it, placing it in the fridge will help keep its freshness a bit longer.

How Long Will It Last?

When stored properly at room temperature, your cake will stay fresh and delicious for about 3 to 4 days. If you’ve tucked it away in the fridge, you can extend its life to about 1 week.

Can I Freeze Million Dollar Cake with Glaze?

If you want to save your cake for a later date, freezing is the move y’all! Wrap individual slices or the whole cake tightly in plastic wrap, then again in aluminum foil or place it in a freezer-safe container. It will stay fresh for about 3-4 months in the freezer. When you’re ready for round 2, thaw the cake slowly by transferring it to the fridge for several hours or overnight.

Nutrition

Calories: 704kcal | Carbohydrates: 94g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 279mg | Potassium: 110mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1104IU | Calcium: 56mg | Iron: 2mg

The post Million Dollar Pound Cake appeared first on Grandbaby Cakes.