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

“Your cake was seriously aaaaaaaamazing and on top of that, it’s beyond gorgeous!!!!”

—JULIANNE

This Cranberry Cake is one of my fave original creations. I remember testing this recipe about 10 times in the span of 5 days. My husband ate a lot of this cake, and let me tell you, he adored it. At a certain point, he got sick of it but I’m sure you won’t boos. It’s a legit hit for the holiday season.

What makes this special is its an original creation that has a beautifully festive topping of caramelized cranberries and raspberries.  The inside is the real beauty, thanks to the gorgeous berry swirl design that dances through the entire cake.  The best part is eating it! The tender pound cake has hints of cinnamon and vanilla and a tart, sweet, and fruity flavor that’s out of this world.

The Lowdown of This Cranberry Bundt Cake Recipe

Cuisine Inspiration: Southern Vibes

Primary Cooking Method: Baking

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

Key Flavor: A classic buttery, rich pound cake with prominent cranberry flavor throughout.

Skill Level: Intermediate

Ingredients to Make a Cranberry Bundt Cake

• Unsalted butter: Butter adds so much richness to the cake and the fruit topping that bakes into the top of the cake y’all.
• Sugar: Use light brown sugar to sweeten the fruit topping for the cake while granulated sugar beaten into the butter tenderizes and sweetens the cake. Add some powdered sugar over the top for a simple garnish.
• Cinnamon: This spice adds perfectly balanced warmth to the cake and fruit topping.
• Fresh raspberries and cranberries: Fresh berries with brown sugar and butter cook into the top of the cake creating a natural fruit topping.
• Eggs: This cake uses quite a few eggs giving the cake its structure and stability. Make sure your eggs are at room temperature before mixing.
• Cake lour: This recipe keeps things light with cake flour. I recommend sifting it so it mixes easily into the cake batter.
• Salt: A bit of salt brings together all the flavors and balances everything out.
• Sour cream: The key (and my secret ingredient) for making moist pound cakes.
• Vanilla extract: Use pure vanilla extract for the best aromatic flavor boos!
• Raspberry jam: Used to create the pink swirl seen in the cake. Seedless works best so that it blends smoothly into the cake batter.
• Red food coloring: Gives the swirl portion a bit more vibrant color.

How to Make Cranberry Bundt Cake

Step 1: Layer the Fruit In Your Pan

1

Add the melted butter to the bottom of the Bundt pan and top with three-quarters cup of the brown sugar and the cinnamon.

2

Spread the raspberries and cranberries over the brown sugar evenly and carefully pat them down inside the pan.

3

Cover the berries with the remaining brown sugar.

Step 2: Let’s Mix the Cake

4

Add the butter to the bowl of your stand mixer and beat on high speed for a minute.

5

Slowly add the granulated sugar to the bowl and beat for five minutes. At this point, the mixture should be very pale yellow and fluffy.

6

Add the eggs one at a time.

7

Mix well after you add each one and scrape down the side and bottom of the bowl as needed.

8

Whisk together the flour, cinnamon, and salt.

9

Add the flour to the bowl in two batches using the lowest speed of your mixer. Be careful not to overbeat the batter y’all!

10

Add the sour cream and vanilla extract to the bowl.

11

Scrape down the side and bottom of the bowl and mix the batter just until everything is combined. Be careful not to over-mix.

Step 3: Swirl it Up!

12

Remove about a cup of the batter from the mixing bowl and place it in a small bowl.

13

Add the melted raspberry jam and red food coloring to the bowl.

14

Mix until smooth and evenly colored.

Step 4: Assemble the Cake and Bake!

15

Evenly pour about a third of the plain batter into the Bundt pan over the berries.

16

Add half of the swirl batter on top.

17

Add another third of the plain batter and the remaining swirl batter on top. End with the remaining third of the plain batter on top.

18

Bake in preheated oven for 1 hour and 15 to 25 minutes or until a toothpick inserted into the top of the cake comes out clean.

Step 5: Cool then Serve It Up

19

Remove the cake from the oven and let it cool in the pan for only 5 to 7 minutes. Invert the cake onto a serving plate to finish cooling. If any berries stick to the pan use a butter knife to remove them and place them back on top of the cake.

20

Lightly cover the cake with foil or plastic wrap so it does not dry out. Let the juices settle. If you want to speed up this process you can place the cake in the refrigerator.

What to Serve with Cranberry Pound Cake

• Dollop it Up: A slice of this cake tastes even better with a generous dollop of whipped cream.
• A La Mode: Add a scoop of ice cream! For more raspberry flavor serve it up with a scoop of raspberry ice cream or keep it low key and classic with vanilla ice cream.
• Want more fruit? Add a spoonful of this easy berry sauce over the top!
• Holiday Menu: The perfect end to your holiday meal with all the trimmings including glazed cornish hens, baked candied yams, green bean casserole, and pumpkin cornbread.

Meal Plan: Christmas Dinner with Cranberry Bundt Cake Dessert

This carrot ginger soup is a great way to start your delish dinner. It’s creamy and warming with that ginger spice.

These pomegranate short ribs are a wonderful unique addition to the holiday menu as your main dish.

Serve this potato gratin which is creamy, cheesy and super flavorful.

These cheddar and rosemary rolls are so yummy for your holiday meal and perfect before you serve your cranberry bundt cake up.

Recipe Substitutions

• Salted Butter. Baking with unsalted butter is best because you have more control over the amount of salt. But honestly, you can still grab salted butter and use it. Just omit that salt boos.
• Fresh Cranberries. Fresh cranberries are only available in the fall months but you can easily swap them for frozen if that’s all that’s available. However, I’d recommend sticking with fresh raspberries as frozen raspberries generally contain a lot more water.
• Raspberries: Swap in some strawberries here if you want. It will still taste amazing.
• Brown Sugar: If you don’t have any lying around, make your own brown sugar with granulated sugar and molasses.

Recipe Variations and Additions

• Add Some Nuts. Stir in chopped pecans or walnuts into your cake batter or add them along with the fruit in the pan.
• Gluten-Free: Swap in your fave 1:1 ratio gluten-free baking flour here. The texture may change slightly but it will still taste bomb y’all.
• Citrus Zest. Add some grated lemon or orange zest to the fruit topping and cake batter for a burst of citrus. It sings y’all.
• Use Different Berries. Swap the cranberries or raspberries with any berries you enjoy. This gives you lots of flexibility for seasonality. Larger berries such as blackberries and strawberries can be cut into smaller pieces.

Expert Tips and Tricks for Making the Best Cranberry Pound Cake

• Room Temperature Ingredients: The eggs, butter, and sour cream should all be at room temperature before mixing the cake together. It’s a game changer. This allows for the ingredients to mix together properly and smoothly, ensuring the cake cooks up with the desired outcome. We want that crumb to be popping.
• Take your time will creaming: If you ain’t got time to devote to creaming, you ain’t got time to make this cake. This is not a place to save time. Make sure you cream the butter and sugar long enough for it to be light and fluffy. Creaming the butter and sugar adds air to them and contributes to the height of the cake.
• Don’t Over Mix the Batter: Once you add the flour to the batter it’s important to only mix long enough to bring all the ingredients together. Over-mixing may make your cake a bit dry and tough. We don’t want no dry cake.
• Grease It Up: Because we have an upside down topping, make sure you really grease it up. My cake release is the best thing to use.
• Cool in the Pan for a Short Time: The butter, sugar, and fruit mixture will get sticky as it cools which may make it harder to get the cake out of the pan. Cool in the pan for 5-7 minutes to give it time to set and then invert the cake to let it finish cooling.
• Bake in Preheated Oven: A preheated oven is essential to even cooking and the outcome of your cake. A good 15-20 minutes or so will usually do the trick.

How to Store Cranberry Bundt Cake

The flavors of this cake do tend to improve as the cake sits as the juices from the fruit soak into the cake. I recommend making this cake no more than one day in advance for the best presentation.

Here’s how to store your cake to ensure it keeps fresh as long as possible. Cool the cake completely and then wrap it in plastic wrap. Keep it at room temperature, but someplace that’s cool and away from sunlight for up to three days. For longer storage, place the wrapped or covered cake in the refrigerator. This can extend its freshness for up to a week. However, refrigeration can dry out the cake.

How long will cranberry bundt cake last?

At room temp, the cake will stay fresh for 2-3 days.

Can I freeze cranberry pound cake?

Yep boos, you can! Once the cake is completely cooled double, wrap it in plastic wrap and then in aluminum foil. Store it in the freezer for up to three months. Thaw it out on the counter and serve at room temperature. The fruit topping may be a bit stickier and messier after freezing, so this is only recommended for preserving the cake.

Frequently Asked Questions

Let me tell you something about this Cranberry Bundt Cake boos – it’s not just a cake, it’s a showstopper! Each slice is a little piece of heaven with those zingy cranberries popping with tartness, all cozied up next to sweet, sweet raspberries. And baby, that pink ribbon swirl? It’s not just delicious, it’s a whole mood. Trust me, this one’s going to have everyone talking!

More Best Pound Cake Recipes

• Kentucky Butter Cake
• Cranberry Orange Cake
• Sour Cream Pound Cake
• Almond Pound Cake
• Brown Sugar Pound Cake
• Peach Cobbler Pound Cake

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Cranberry Bundt Cake

This cranberry bundt cake combines the rich, buttery flavor of a traditional pound cake with cranberries and raspberries. Each bite is infused with a sweet and tart flavor that's divine and ribbons of pink swirls dance through the cake.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 20 -24 servings

Calories 412kcal

Author Jocelyn Delk Adams

Equipment

• 1 Stand mixer
• 1 mixing bowl
• 1 12 cup bundt pan

Ingredients

Berry Top

• 3 tablespoons unsalted butter melted
• 1 cup packed light brown sugar divided
• ¼ teaspoon ground cinnamon
• 1 ¼ cups fresh raspberries
• 1 ¼ cups fresh cranberries

Cake

• 1 ½ cups unsalted butter, room temperature 3 sticks
• 2 ¾ cups granulated sugar
• 6 large eggs room temperature
• 3 cups cake flour sifted
• 1 ¼ teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup sour cream room temperature
• 1 tablespoon vanilla extract
• Confectioners’ sugar for dusting optional

Swirl

• 3 tablespoons seedless raspberry jam melted
• 3-4 drops red food coloring

Instructions

For the Top

• Preheat your oven to 325ºF. Prepare a 12-cup Bundt pan with the nonstick method of your choice.
• Add the melted butter to bottom of the Bundt pan. Cover the butter with 3/4 cup of the brown sugar and the cinnamon.
• Evenly spread the raspberries and cranberries over the brown sugar, covering the entire area. Carefully pat down the berries inside the pan.
• Cover the berries with the remaining 1/4 cup of brown sugar. Set aside.

For the Cake

• In the bowl of your stand mixer fitted with the whisk attachment, add the butter and beat on high speed for 1 minute. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time. combining well after each addition and scraping down the side and bottom of the bowl as needed.
• In a separate medium bowl, whisk together the flour, cinnamon, and salt. Turn your mixer down to its lowest speed and slowly add the flour mixture in 2 batches. Be careful not to overbeat. Add the sour cream and vanilla extract. Scrape down the side and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

For the Swirl

• Remove 1 cup of the batter from the mixing bowl and add it to a separate small bowl.
• Stir in the melted raspberry jam and red food coloring and whisk until smooth. Set aside.

To Assemble

• Evenly pour 1/3 of the plain batter into the Bundt pan over the berries. Add 1/2 of the swirl batter on top. Add another 1/3 of the plain batter and the remaining swirl batter on top. Then add the remaining 1/3 of the plain batter on top.
• Bake for 1 hour and 15 to 25 minutes, or until a toothpick inserted into the top of cake comes out clean.
• Remove the cake from the oven. Let cool for only 5 to 7 minutes, then carefully invert the cake onto a serving plate to finish cooling. If any berries stick to the pan, carefully use a butter knife to remove them and place them back on top of the cake. Lightly cover the cake with foil or plastic wrap so it does not dry out. Let the juices settle (to speed this process, you can refrigerate).
• If using, garnish with a small sprinkling of confectioners’ sugar. Serve.

Notes

To melt the raspberry jam, place it in a microwave-safe bowl and heat for 20 to 30 seconds until it is runny and thin.

To catch any juices that may drip while the cake bakes, add a sheet of parchment paper or foil on a shelf below the Bundt pan.

The eggs, butter, and sour cream should all be at room temperature before mixing the cake together. This allows for the ingredients to mix together properly and smoothly ensuring the cake cooks up with the desired outcome.

Make sure you cream the butter and sugar long enough for it to be light and fluffy. A stand mixer makes this more simple than an electric mixer but isn’t required. Creaming the butter and sugar adds air to them and contributes to the height of the cake.

Once you add the flour to the batter it’s important to only mix long enough to bring all the ingredients together. Over-mixing may make your cake a bit dry and tough.

The butter, sugar, and fruit mixture will get sticky as it cools which may make it harder to get the cake out of the pan. Cool in the pan for 5-7 minutes to give it time to set and then invert the cake to let it finish cooling.

A preheated oven is essential to even cooking and the outcome of your cake. A good 15-20 minutes or so will usually do the trick.

Nutrition

Calories: 412kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 146mg | Potassium: 93mg | Fiber: 1g | Sugar: 41g | Vitamin A: 628IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

The post Cranberry Bundt Cake appeared first on Grandbaby Cakes.

The Lowdown on This Gingerbread Bundt Cake

Your holiday season ain’t complete without a slice of this delicious Gingerbread Cake Recipe, boos!

It starts off with the most moist and just-right spiced gingerbread batter that makes the best textured cake your taste buds will ever meet.

Then, there’s this simple, sweet maple syrup glaze kissed that just flows over the top, taking all those scrumptious cake flavors to new heights! Get at it y’all!

Ingredients you’ll need to make Gingerbread Bundt Cake

For the Cake

• Spices: Ginger, cinnamon, allspice, and cloves are the key spices that are essential to creating the true essence and flavor of gingerbread.
• Butter: Adds a wonderful richness and fat to the cake. 
• Molasses and Brown Sugar: This gingerbread bundt cake recipe has a double dose of molasses flavor from both the cup of molasses and the brown sugar that has molasses in it. Seriously the depth of flavor is amazing boos!
• Granulated Sugar: For extra sweetness.
• Eggs: Room temp is the way to go for smooth mixing and a tender crumb.
• Buttermilk: Adds moisture and just the right tang to balance all the sweetness.
• Flour: All-purpose is the go-to here.
• Baking soda and salt: The baking soda guarantees a perfect rise while the salt enhances the flavors. Make sure your baking soda is fresh!
• Vanilla extract: Gives the cake a naturally sweet, creamy, and warm essence that brings everything together.

For the Glaze

• Confectioner’s Sugar: The base for a silky, sweet drizzle.
• Maple Syrup: Brings natural sweetness and richness to the glaze.
• Milk: Helps thin out the glaze to the perfect consistency. Any milk will do, but whole milk gives it that extra creamy touch.
• Sugared Cranberries and Fresh Mint (Optional): The garnish that takes this old fashioned gingerbread cake to holiday centerpiece level!

How to make Gingerbread Bundt Cake

Step 1: Mix the Batter and Bake

1

Add butter, both sugars and molasses to the bowl of your stand mixer and beat on high speed until light and fluffy.

2

Add in eggs one at a time and mix until well incorporated.

3

Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined.

4

Pour in buttermilk and vanilla.

5

Mix until smooth.

6

Pour cake batter into prepared pan and bake until a toothpick inserted into the center comes out mostly clean.

Step 2: Whisk the Glaze

7

Add confectioner’s sugar, maple syrup and milk to a bowl.

8

Whisk until glaze is pourable but not too thin. Add more milk or syrup if needed.

Step 3: Glaze the Cake and Decorate It!

9

Drizzle glaze over cooled cake.

10

Garnish with sugared cranberries and mint if desired.

What to serve with old fashioned gingerbread cake

• Gingerbread pound cake is perfect for the winter holidays y’all! And honestly, you could just curl up on the couch and devour it by yourself. But to share this showstopper, serve at the end of Christmas dinner or any holiday dinner parties you have planned. It’s perfect after your turkey and turkey gravy or honey glazed ham dinner!
• Serve it with your favorite holiday beverage like this a sugar cookie martini, Christmas punch, or homemade eggnog.
• For extra indulgence, add a scoop of cookie butter ice cream, vanilla ice cream, apple pie ice cream, or homemade whipped cream.

Menu Option: Dinner With Gingerbread Bundt Cake

My pomegranate braised short ribs are tender, insanely flavorful, fall of the bone perfection! It’s a dish that’s sure to impress on your xmas dinner.

These garlic mashed potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

These green beans are slow simmered with smoked turkey necks. SO good y’all!

My yeast rolls are the real deal! Golden on top and fluffy and soft on the inside for a buttery smooth texture and taste. Perfect for soaking all the juices of the short ribs.

Recipe Substitutions

• Swap the Maple Syrup: If you don’t have maple syrup for the glaze you can use a teaspoon of vanilla extract instead.
• Buttermilk: Mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Boom, homemade buttermilk!
• Spices: Don’t have cloves or allspice? Use a pinch of nutmeg or double up on the cinnamon. Pumpkin pie spice works great in a pinch too!
• Butter: I use unsalted, but salted butter is ok if that’s what you’ve got. Just cut back or skip the added salt in the cake.

Recipe Variations and Additions

• Swap the Vanilla Glaze: This gingerbread bundt cake will also taste bomb with a cream cheese glaze or even a caramel glaze. Another option is to dust it with powdered sugar for a slightly less sweet version of the cake.
• Add Some Nuts: Chopped nuts like walnuts or pecans can add a crunchy texture and nutty flavor.
• Chocolate Chips: Add dark or semi-sweet chocolate chips or chunks to your cake batter. The kiddos love ’em!
• Make It Mini: Use mini Bundt pans or cupcake molds for individual servings. Perfect for holiday parties or gifting!

Expert Tips and Tricks for making the best gingerbread bundt cake recipe

1. Prep Your Bundt Pan: Be sure to coat all the nooks and crannies in your pan with butter or shortening to prevent the cake from sticking. Then dust it lightly with flour before adding the batter.
2. Use Fresh Spices: The flavor of this cake relies on the spices so it’s essential to use fresh spices for a more vibrant and robust flavor.
3. Cool the Cake in the Pan: When it first comes out of the oven the cake is quite delicate so giving it a brief amount of time to cool in the pan helps set it up. It will be easier to remove it from the cake pan while maintaining its structure.
4. Use Room Temperature Ingredients: Butter, buttermilk, and eggs mix together so much smoother when they’re at room temp. Pull ’em out of the fridge about an hour before you get started.
5. Don’t Overmix: Once you add the flour be sure you only mix long enough to bring the ingredients together. Too much mixing may result in a dense and tough cake.

How to store Gingerbread Bundt Cake

Make sure the cake is at room temperature and then wrap it tightly with plastic wrap or aluminum foil to seal the cake. Place it in a cool, dry place, away from sunlight.

You can store the cake glazed or not using any of these methods, but the glaze may get a lil’ sticky in storage. If you decide to store the glaze separately, do it in the fridge. It’s ready to drizzle when you are boo!

How long will Gingerbread Bundt Cake last?

Stored properly at room temp, this cake will stay fresh and fabulous for about 3-4 days. If you’re keeping it in the fridge, it can stretch to a week. Just let it come to room temp before serving!

Can I freeze spiced gingerbread cake?

Yep you sure can boo! Wrap the fully cooled cake in plastic and foil and freeze it for up to three months. Allow the cake to thaw in the fridge overnight, then bring it to room temperature before serving.

Frequently asked questions

This Gingerbread Bundt Cake is the holiday MVP! It’s moist, spiced just right, drizzled with that dreamy maple glaze, and pretty enough to make your dessert table jealous. So grab your Bundt pan and get bakin’ boos! If you don’t try it, don’t blame me when Santa skips your house. Just sayin’!

More Gingerbread Recipes

• Gingerbread Crinkle Cookies
• Gingerbread Cupcakes
• Gingerbread Pancakes
• Gingerbread Bread Pudding

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Gingerbread Cake Recipe

This Delicious Gingerbread Cake Recipe begins from a moist and perfectly spiced gingerbread batter and is topped with a simple glaze and optional sugared cranberries!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 414kcal

Author Jocelyn Delk Adams

Equipment

• 1 12 cup bundt pan
• 1 Stand mixer

Ingredients

For the Pound Cake

• 1 cup unsalted butter room temperature
• 1 cup light brown sugar packed
• 1 cup granulated sugar
• 1 cup molasses
• 4 large eggs room temperature
• 3 cups all-purpose flour sifted
• 2 tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1 cup buttermilk room temp
• 1 1/2 tbsp pure vanilla extract

For the Glaze

• 1 cup confectioner’s sugar
• 1 tbsp pure maple syrup
• 1/2 tbsp milk
• cranberries or sugared cranberries, optional for garnish
• fresh mint leaves optional for garnish

US Customary – Metric

Instructions

For the Cake

• Preheat your oven to 350 degrees and spray a 12-cup Bundt pan with non-stick baking spray or grease with shortening/butter and flour and set aside.
• In the bowl of your stand mixer, add together butter, both sugars and molasses and beat on high speed until light and fluffy for about 5 minutes.
• Next, add in eggs one at a time and mix until well incorporated.
• Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined.  
• Lastly mix in buttermilk and vanilla until smooth.
• Pour cake batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.  
• Remove cake from oven and allow to cool for 10 minutes, then invert cake into cooling rack or serving plate, cool until room temperature, then prepare glaze.

For the Glaze

• Once cake is completely cooled, whisk together confectioner’s sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
• Drizzle glaze over cooled cake. Garnish with sugared cranberries and mint if desired.

Video

Notes

• Prep Your Bundt Pan: Be sure to coat all the nooks and crannies in your pan with butter or shortening to prevent the cake from sticking. Then dust it lightly with flour before adding the batter.
• Use Fresh Spices: The flavor of this cake relies on the spices so it’s essential to use fresh spices for a more vibrant and robust flavor.
• Cool the Cake in the Pan: When it first comes out of the oven the cake is quite delicate so giving it a brief amount of time to cool in the pan helps set it up. It will be easier to remove it from the cake pan while maintaining its structure.
• Use Room Temperature Ingredients: Butter, buttermilk, and eggs mix together so much smoother when they’re at room temp. Pull ’em out of the fridge about an hour before you get started.
• Don’t Overmix: Once you add the flour be sure you only mix long enough to bring the ingredients together. Too much mixing may result in a dense and tough cake.

Nutrition

Calories: 414kcal | Carbohydrates: 69g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 270mg | Potassium: 404mg | Fiber: 1g | Sugar: 50g | Vitamin A: 440IU | Calcium: 93mg | Iron: 2.6mg

The post Gingerbread Bundt Cake appeared first on Grandbaby Cakes.

The Lowdown on This Eggnog Cake

If y’all love eggnog like I do, this Eggnog Cake is about to blow ya mind! Think all that creamy, spiced goodness baked into the softest, butteriest eggnog pound cake you’ve ever tasted. And I ain’t stopping there boos! I give it a lil’ extra love with a warm butter rum sauce that seeps into every nook and cranny. Yeah… It tastes as good as it sounds.

My pound cake collection is getting pretty crowded, but you know I couldn’t go without one more, and this Eggnog Cake recipe is just the one to polish off the holiday season! Y’all my pound cake game is always on point, and is the best on the web. And when you have as many as I do, you gotta keep jazzing them up and making each better than the last.

There is SO much magic when you combine a Buttered Rum with an Eggnog cake. The two flavors meld, to the point where you wonder why they were never put together in the very first place. And because I’m the Queen of pound cakes, I made this genius idea the real thing! Get into it.

Ingredients you’ll need to make an Eggnog Cake

For the Cake

• Unsalted Butter: I love to start with high-quality butter when making pound cakes and bundt cakes. The butter is such an important ingredient and starts the true foundation for the entire recipe. Since this is a holiday cake, I like to use European-style butter with a higher fat content and less water. It makes a difference in richness, especially when it is mixed with sugar.
• Granulated Sugar: Gives the cake its sweetness and helps it stay moist.
• Eggs: These bad boys bring structure and richness.
• Cake Flour: I swear by cake flour for my pound cakes, y’all. It keeps the texture tender and light since it develops less gluten.
• Eggnog: The eggnog flavor in this cake is undeniable! Make sure you get a high-quality one. Here is a list of eggnogs I found or you can make your own homemade eggnog if you’d like.
• Pure Vanilla Extract: Adds that cozy warmth and rounds out the flavors. Use the real deal for the best flavor, no imitation allowed!
• Ground Nutmeg: Just a touch gives that classic eggnog spice.
• Powdered Sugar: The perfect finishing touch sprinkled on top for that snowy holiday look.

For the Glaze

• Unsalted Butter: Melts down for that rich, velvety base.
• Water: Helps thin the sauce just right.
• Granulated Sugar: Sweetens up the sauce and gives it that syrupy consistency.
• Rum: It wouldn’t be a buttered rum glaze without rum! It adds a warm, boozy kick.

How to make Eggnog Cake

Step 1: Mix the Cake Batter and Bake It Up!

1

Cream together the butter, granulated sugar, and salt on high speed until the mixture is light and fluffy.

2

Add in the eggs, one at a time, and mix after adding each until it’s well incorporated into the butter and sugar mixture.

3

Add the flour followed by the eggnog, vanilla extract, and nutmeg.

4

Mix on low speed just until mixed.

5

Pour the cake batter into a prepared bundt pan and bake until a toothpick inserted into the center comes out moist but mostly clean.

6

Cool the cake in the pan and then invert the cake onto a cooling rack.

Step 2: Make the Glaze and Glaze the Cake

7

Add the butter, water, sugar, and rum to a saucepan and bring to a boil.

8

Stir to dissolve the sugar and allow the ingredients to combine.

9

Poke the cake all over its surface and then pour the sauce over the cake allowing it to seep into the cake.

10

Sprinkle the cake with powdered sugar after the buttered rum sauce has soaked into the cake.

What to serve with rum eggnog cake

• Add Some Fruit. Fresh berries would make a simple garnish and addition to your holiday pound cake.
• Holiday Garnish. Decorate it with sprigs of mint or rosemary and some fresh or sugared cranberries.
• Holiday Sippers. Enjoy your slice of eggnog cake along with a mug of French Hot Chocolate, Apple Cider, Hot Buttered Rum, or Christmas Punch.
• Creamy Topping. If you’re craving a bit of creaminess to top your pound cake add a spoonful of homemade whipped cream or vanilla ice cream.

Menu Option: Holiday Dinner With Eggnog Cake

This prosciutto wrapped beef roast is slathered in a mixture of pesto and sundried tomatoes and cooked to perfection. You’ll start your dinner with the best main dish, and end with the best pound cake!

These scalloped potatoes are made with layers of tender potatoes and a rich, creamy, aromatic sauce.

My roasted butternut squash is baked in a savory yet sweet maple syrup until tender and perfectly caramelized.

These garlic cheddar biscuits are the perfect copycat for the famous Cheddar Bay Biscuits online! They’re insanely easy to make as well.

Recipe Substitutions

• More Rum Flavor. Replace some of the water in the buttered rum sauce recipe with more rum. You can also use a dark rum which has a more intense flavor than a light colored rum.
• Cake Flour: For a gluten-free version, use a 1:1 gluten-free baking flour that’s made for cakes. Bob’s Red Mill or King Arthur’s gluten-free options, just to name a few.
• Different Glaze: I love the rum glaze with the eggnog but you could also swap it for a different glaze such as this brown butter glaze.
• Swap the Rum. Instead of rum, you can make the glaze with bourbon or tequila instead! Both would be great with the buttery, sugary flavor of the glaze and the eggnog pound cake.

Recipe Variations and Additions

• Alcohol-Free: While the alcohol cooks off while the cake bakes, I understand completely if you’d rather use an alcohol-free option. Replace the rum with rum extract which you can usually find in the baking aisle with your baking ingredients. I suggest starting with about a tablespoon of extract and then adjusting from there to reach the desired flavor.
• Nuts: Stir in some chopped pecans into the buttered rum glaze to make it into a buttered rum topping!
• Nutmeg in the Sauce: Stir a pinch of nutmeg into the butter rum sauce to double down on those warm holiday vibes.
• Chocolate: Double down on the indulgence, boos! Toss some semisweet chocolate chips into the batter.

Expert Tips and Tricks for making the best eggnog cake recipe

1. Room Temp is Key: I can’t stress this enough in all my pound cake recipes boos, make sure your butter and eggs are at room temperature! You don’t want cold ingredients messing up with the texture of this gorgeous rum eggnog cake.
2. Cream It Like You Mean It: Don’t rush the creaming step! Beat the butter, sugar, and salt until it’s light and fluffy. It should look almost whipped. This adds air to the batter, which means a lighter and taller cake.
3. Sift That Flour: Even if your cake flour looks fine, sift it anyway. It keeps the batter lump-free and helps the cake bake up nice and soft.
4. Slow and Steady for the Sauce: When pouring the buttered rum glaze over the warm cake, go slow and do it in intervals. This way, the cake has time to soak up all that goodness instead of it pooling at the bottom.

How to store Eggnog Cake

First things first, patience is key! Let that beautiful cake cool all the way down before you even think about wrapping it up. This is crucial y’all, because it stops any extra moisture from getting all cozy inside your storage container.

Now, for the wrapping – it’s a two-step process: first, snug it up in plastic wrap, then give it an extra layer of love with aluminum foil. This keeps the air out and the freshness in. If you’ve got an airtight cake container, even better boos!

How long will Eggnog Cake last?

Store it at room temp for up to three days or in the fridge for up to a week. The key to making it last longer is wrapping it up properly!

Can I freeze eggnog pound cake?

Yep! If you want to bake the cake ahead of time you can freeze the entire cake after baking it. Wrap it up very well with plastic wrap and foil and store it in the freezer for up to a month. Allow the cake to thaw out on the counter overnight and then add the buttered rum glaze.

Frequently asked questions

The simplicity of this eggnog cake recipe with buttered rum glaze is what makes it so perfect! Its classic eggnog flavor makes it the perfect dessert for your holiday menu, a winter bake sale, and even to give as a gift. Bring it to a holiday potluck and you’ll be the hit of the party no doubt boos!

More Eggnog Recipes

• Eggnog Pancakes
• Eggnog Cookies
• Eggnog French Toast
• Homemade Eggnog

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Buttered Rum Eggnog Cake Recipe

This moist and perfectly spiced Eggnog Cake Recipe gets jazzed up with a sensational buttered rum sauce that soaks into every bite! It's the perfect holiday cake for dinner and parties.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 servings

Calories 485kcal

Author Jocelyn Delk Adams

Equipment

• Crown Bundt Pan
• 1 Stand mixer

Ingredients

For the Cake:

• 1 ½ cups unsalted butter room temperature
• 2 ½ cups granulated sugar
• 1 teaspoon salt
• 5 large eggs room temperature
• 3 cups sifted cake flour
• ½ cup eggnog
• 2 teaspoons pure vanilla extract
• ½ teaspoon ground nutmeg

For the Butter Rum Sauce:

• ½ cup unsalted butter
• ¼ cup water
• ¾ cup granulated sugar
• ¼ cup rum
• Powdered Sugar for garnish

US Customary – Metric

Instructions

For the Cake:

• Preheat your oven to 315 degrees and prepare your 12 cup bundt pan with shortening and flour or non-stick baking spray.
• In your mixer bowl, cream together butter, granulated sugar and salt on high speed until light and fluffy for 5 minutes.
• Next add in eggs, one at a time, and mix until well incorporated.
• Slow mixer to lowest speed and carefully add in flour then eggnog, vanilla extract and nutmeg and mix until just combined.
• Pour cake batter into bundt pan and bake for 65-75 minutes or until a toothpick inserted into the center comes out moist but mostly clean. Towards the end of baking, begin the butter rum sauce below.

For the Butter Rum Sauce:

• Add butter, water, sugar and rum into a pot and bring to a boil.  You are looking for the sauce to be the consistency of a light syrup that’s not too thick. Once everything is combined, turn off the heat.
• Remove cake from the oven and poke holes into the cake while still in the pan. Pour 3/4s of the sauce over the cake allowing it to seep into the cake. Take your time doing this and do it in intervals allowing the liquid to soak in before adding more.
• Once completely soaked in, flip the cake out of the pan and brush the remaining sauce over the top of it then sprinkle with powdered sugar.

Notes

• Room Temp is Key: I can’t stress this enough in all my pound cake recipes boos, make sure your butter and eggs are at room temperature! You don’t want cold ingredients messing up with the texture of this gorgeous rum eggnog cake.
• Cream It Like You Mean It: Don’t rush the creaming step! Beat the butter, sugar, and salt until it’s light and fluffy. It should look almost whipped. This adds air to the batter, which means a lighter and taller cake.
• Sift That Flour: Even if your cake flour looks fine, sift it anyway. It keeps the batter lump-free and helps the cake bake up nice and soft.
• Slow and Steady for the Sauce: When pouring the buttered rum glaze over the warm cake, go slow and do it in intervals. This way, the cake has time to soak up all that goodness instead of it pooling at the bottom.

Nutrition

Calories: 485kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 176mg | Potassium: 63mg | Sugar: 41g | Vitamin A: 810IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.5mg

The post Eggnog Cake appeared first on Grandbaby Cakes.

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

“Baked this cake for Christmas and received requests for more! So delicious!”

—REBECCA

It’s the most wonderful time of the year!!!  My Christmas music is on full blast with my fave Christmas music (hey Jackson 5) on repeat, and my house is feeling so festive and holiday ready.  My baking is also in full throttle.  Tis’ the season to holiday bake for your boos, and this red velvet marble cake is the ultimate treat to bake up.

This red velvet marble cake is the perfect twist on the classic.  In fact, I think it is easier to make even though the stunning swirls throughout make it seem like a true revelation.

The Lowdown of This Red Velvet Marble Cake

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

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

Key Flavor: Vanilla and delicate chocolate flavors are swirled together for a perfectly tender, moist and absolutely decadent pound cake.

Skill Level: Intermediate (working with two different batters boos!)

Ingredients to make a red velvet marble pound cake

• Butter: I prefer using a European unsalted butter for this cake. The butter really creates the most sensational rich flavor because of its higher fat content.  I love that richness so much.
• Cream Cheese: Adds a lot of richness and more complex flavors to the cake.
• Oil: Adds amazing moistness to the cake as well.
• Eggs: Gives the cake it’s stability and they’re essential to the cake’s texture.
• Cake Flour: Using cake flour all-purpose flour keeps the gluten from developing too much creating a tougher cake texture.
• Sugar: Granulated sugar sweetens and tenderizes the cake while powdered sugar is used to make the creamy glaze because it more easily dissolves into the liquid making the glaze nice and smooth.
• Vanilla: Pure vanilla extract works best for adding warming aromas and flavors to your cake!
• Unsweetened Cocoa: Adds the delicate cocoa flavor to the red velvet swirl.
• Red Food Coloring: I suggest using red food coloring paste rather than liquid for a more intense red color that won’t affect the consistency of the cake batter.
• Milk: Just a touch to give the icing its pourable consistency. Any type of milk works.

How to Make a Red Velvet Marble Cake

Step 1: Mix the Cake Batter

1

Combine the butter and cream cheese in a mixing bowl or the bowl of your stand mixer. Beat for two minutes at high speed. 

2

Add the sugar and oil to the bowl and continue beating on high speed for an additional five minutes until the mixture is a very pale yellow and fluffy.

3

Add the eggs, one at a time, combining well after each addition and scraping down the sides to incorporate everything into the batter. 

4

Finally add the flour to the cake batter in two increments and then add salt. Mix on low and be careful not to over beat. Add in the vanilla extract and scrape down sides.

Step 2: Create the Red Velvet Batter

5

Mix the batter one final time.

6

Split the cake batter evenly between two separate bowls.

7

Add the cocoa powder, red food coloring, and hot water into one bowl. 

8

Whisk together until the batter is completely well mixed.

Step 3: Bake it Up!

9

Alternate dollops of vanilla and red velvet cake batter into a Bundt cake pan.

10

Swirl the batter with a skewer to create the marbled look.

11

Bake the cake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.

12

Invert the cake onto a serving plate and let it cool for at least an hour or until the cake is cool to the touch.

Step 4: Ice it Up!

13

Combine the cream cheese, powdered sugar, milk and vanilla extract in a bowl.

14

Mix together until it’s smooth.

15

Pour it over the top of the cooled cake.

16

Allow the glaze to drip down the sides of the cake.

What to Serve with Red Velvet Swirl Cake

• Other bundt cakes. Why not create a dessert table for a party that’s all bundt cakes! Give your guests a bit of variety by serving it alongside this Gingerbread Bundt Cake and Peppermint Chocolate Pound Cake or this Buttered Rum Eggnog Cake Recipe for the holidays. Other times of the year enjoy it with other classics like a Sour Cream Pound Cake or a Strawberry Pound Short Cake!
• Enjoy with a hot beverage. Serve up this cake for after dinner with an espresso or your favorite coffee drink, peppermint hot chocolate, apple cider, or creamy eggnog.
• After your holiday dinner. This cake is perfect for holidays and special occasions following a special dinner with Steak au Poivre, Fried Turkey, or Honey Glazed Ham.
• Summer picnics. Indulge on Fried Chicken, Southern Hush Puppies, Fried Catfish, Vinegar Coleslaw, and all your picnic favorites before ending the meal with this spin on a traditional Southern cake.

Meal Plan: Holiday Menu with Red Velvet Marble Cake Dessert

Prime Rib is the ultimate main to serve for an epic holiday dinner.

Classic potato gratin is cheesy, comforting and absolutely delish for the holidays.

Creamed spinach is the best way to serve your veggies for the holidays.

Easy Christmas punch is perfectly flavorful and sweet.

Expert Tips and Tricks for Making the Best Marble Red Velvet Cake

• Alternating the Batters. Use two different utensils to keep the colors from bleeding into each other. This will ensure a more distinct and striking marbled pattern.
• Create Swirls. Use a skewer or toothpick to carefully create swirls. Begin with big swirls and then go back in to make smaller adjustments after looking at the big picture.  Just don’t overswirl so the colors don’t blend too much.
• A Perfectly Tender Cake. To make sure your cake cooks with a light and tender texture it’s important to measure your ingredients properly and to avoid over-mixing the batter. Scoop your flour into the measuring cup with a spoon and level it off and make sure to mix the flour into the batter using low speed. This applies for all my bomb cakes too.
• Room Temperature Ingredients. Your ingredients will mix together more easily with creamier results when you start with room temperature butter, cream cheese, eggs, and milk.
• Cool the Cake In the Pan. Just for a short time to prevent the cake from breaking when you flip it. As the cake cools down it will continue to cook a bit and will be less delicate when you give it a slight cool in the pan before inverting it onto the serving plate.

Popular Substitutions & Additions

• Cake Flour: If you don’t have cake flour you can easily make cake flour using all-purpose flour and cornstarch.
• Garnish: Sprinkle some cake crumbs, finely chopped nuts, chopped chocolate, or even some toasted coconut over the top of the glaze for a bit of decoration and additional flavor.
• Swap the Glaze: While a cream cheese icing or frosting is the traditional pairing for red velvet cake you can leave it off and simply sprinkle with powdered sugar, add a chocolate glaze, or a simple vanilla glaze instead.
• Red Food Coloring: You can swap it for any color of food coloring to make the cake fit a holiday or special occasion! Who says you can’t have a Green Velvet Cake or Blue Velvet Cake!
• Chocolate Chips: Add some mini chocolate chips to the red velvet batter for more intense chocolate flavor!

How to Store Red Velvet Marble Cake

Place it in an airtight cake container or wrap it up tight to keep it from drying out then pop in the fridge due to the icing.

If you’re making the cake ahead of time, wait to add the glaze until you’re ready to serve. Cool the cake completely and then wrap it tightly in plastic wrap and then in foil (if freezing) and store it in the freezer or refrigerator until ready to use. If you’re making it only a day ahead, it’s ok to store the marble cake at room temperature until you add the frosting.

How long will red velvet marble cake last in the fridge?

It will last up to 7 days in the fridge.

Can I freeze marble red velvet cake?

Yep, you can! You have the option to freeze the whole bundt cake intact or individual slices of cake. I recommend not freezing the bundt cake after adding the glaze. The glaze may not remain the same consistency during the thawing process.

Allow your bundt cake to cool completely before freezing. Wrap the cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the fridge.

Frequently Asked Questions

Y’all, if you wanna dazzle everyone with an epic dessert, this is the one that you serve up. This red velvet marble cake is jaw-dropping with an irresistible mix of vanilla and chocolate flavors. Get into it!

Favorite Bundt Cake Recipes

• Cream Cheese Pound Cake
• Brownie Swirl Pound Cake
• Chocolate Swirl Bundt Cake
• Red Velvet Bundt Cake
• Blueberry Orange Bundt Cake
• Strawberry Pound Cake

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Red Velvet Marble Cake

Red Velvet Marble Cake Recipe is holiday perfection with its combination of both vanilla and red velvet flavors swirled together in a perfectly tender, moist and absolutely decadent pound cake.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 16 servings

Calories 553kcal

Author Jocelyn Delk Adams

Equipment

• 1 12 cup bundt pan
• 1 Stand mixer

Ingredients

For the Cake:

• 1 ½ cups unsalted Butter room temp, 3 sticks
• 8 ounces cream cheese room temp, 1 block
• 3 cups granulated sugar
• 1 tablespoon vegetable or canola oil
• 6 large eggs room temperature
• 3 cups cake flour
• 1 teaspoon salt
• 2 teaspoons vanilla extract

For the Swirl:

• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 tablespoon hot water

For the Icing:

• 4 oz cream cheese room temperature
• 2 cups powdered sugar
• 4 tablespoons milk
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

For the Cake:

• Start by preheating your oven to 325°F then liberally spray a 12-cup Bundt® pan with non-stick baking spray.
• In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed. Next, slowly add in sugar and oil then continue beating on high speed for an additional five minutes until it’s a very pale yellow and fluffy.
• Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
• Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
• Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
• Pour 1/2 of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until completely well mixed.
• Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter.
• Bake for 1 hour and 15 -20 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 the touch.

For the Cream Cheese Icing:

• Mix cream cheese, powdered sugar, milk and vanilla extract until smooth then pour over top of cooled cake and serve.

Video

Notes

How to Store Red Velvet Marble Cake

Place it in an airtight cake container or wrap it up tight to keep it from drying out then pop in the fridge due to the icing.

If you’re making the cake ahead of time, wait to add the glaze until you’re ready to serve. Cool the cake completely and then wrap it tightly in plastic wrap and then in foil (if freezing) and store it in the freezer or refrigerator until ready to use. If you’re making it only a day ahead, it’s ok to store the marble cake at room temperature until you add the frosting.

How long will red velvet marble cake last in the fridge?

It will last up to 7 days in the fridge.

Can I freeze marble red velvet cake?

Yep, you can! You have the option to freeze the whole bundt cake intact or individual slices of cake. I recommend not freezing the bundt cake after adding the glaze. The glaze may not remain the same consistency during the thawing process.

Allow your bundt cake to cool completely before freezing. Wrap the cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the fridge.

Nutrition

Calories: 553kcal | Carbohydrates: 71g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 245mg | Potassium: 98mg | Sugar: 53g | Vitamin A: 925IU | Calcium: 45mg | Iron: 0.7mg

The post Red Velvet Marble Cake Recipe appeared first on Grandbaby Cakes.

The Lowdown on This Biscoff Cake

Y’all this Biscoff Cake is such a vibe. It starts with a brown butter and cookie butter infused batter that’s impossibly tender and moist, practically melting in your mouth.

But ya know I couldn’t stop there. I add a swirl of crushed Biscoff streusel that runs through the center bringing all the crunchy, buttery goodness boos.

And that cookie butter glaze? Baby, it’s the crown jewel, drippin’ in rich, irresistible flavor and making sure this cake is the real MVP. Get at this cake, boo, and drop a comment once you do!

Ingredients you’ll need to make this Biscoff Cake recipe

• Biscoff Streusel: A good mix of crushed Biscoff cookies, brown sugar, cold butter, and a touch of flour create a crunchy, buttery swirl that runs through the cake like a boss!
• Butter and Sugar: Brown butter adds nutty richness while granulated sugar brings the perfect sweetness. They mix together creating the perfect cake base.
• Eggs and Vanilla: Eggs add richness and stability to our batter while a bit of vanilla gives off that warm, familiar flavor.
• Dry Ingredients: I use cake flour so the crumb is super tender. Adding just a pinch of baking soda for lift, cinnamon for spice, and salt for flavor balance rounds it all out.
• Sour Cream: This keeps the cake super moist boos!
• Cookie Butter: It takes the flavor to caramelized, spiced perfection y’all.
• Cookie Butter Glaze: I mix together softened cookie butter, vanilla, confectioners’ sugar, a splash of milk, and a pinch of salt to make a glossy, drippable glaze to pour over the top.

How to make Biscoff Cake

Step 1: Make the Brown Butter

1

Add butter to a skillet and cook until caramel and fragrant.

2

Set aside to cool to room temperature.

Step 2: Make the Streusel

3

In a small bowl, stir together crushed cookies and flour.

4

Cut cold butter into cookie mixture.

5

Place streusel onto sheet pan.

6

Bake until slightly darker in color and fragrant.

Step 2: Make the Biscoff Cake

7

Place brown butter and sugar in the bowl of your stand mixer. Mix until light and fluffy.

8

Stir together your sifted cake flour, salt, baking soda, and cinnamon, then set aside.

9

Add vanilla and eggs in one at a time.

10

Add flour mixture in two additions.

11

Add add in sour cream and cookie butter. Mix until combined.

12

Pour half of cake batter into prepared pan. Then top with streusel brown sugar. Use a toothpick swirl into the batter. Top with remaining batter streusel and brown sugar.

Step 2: Cool & Glaze

13

Bake until cake is fragrant and golden brown

14

Make the glaze by softening cookie butter. Add vanilla, powdered sugar, milk, and salt.

15

Whisk until smooth and thick

16

Pour over cooled cake and garnish with final streusel

What to serve with this Biscoff pound cake

• Lighten it Up: Dollop a slice with homemade whipped cream to lighten up the super indulgent flavors.
• A La Mode: Go with a classic flavor like homemade vanilla ice cream or really amp up the Biscoff vibes with this cookie butter ice cream.
• Warm Your Bones: Serve a slice with a warm spiced glasses of spiced apple cider, wassail, or hot buttered rum.

Menu Option: Holiday Dessert Table With Biscoff Cake

Chocolate bourbon pecan pie has wonderful flavors and feels really indulgent to match the flavors of the pound cake.

Salted caramel chocolate chip cookies are always the perfect cookie for a holiday spread. They make everyone go crazy!

This New York cheesecake is creamy, dreamy and the ultimate classic done right.

This peanut brittle adds the delish crunch of candy and textural perfection to the mix.

Recipe Substitutions

• Brown Sugar: None around? You can make homemade brown sugar by grabbing granulated sugar and molasses.
• Cake Flour: Ran out? Make homemade cake flour with all-purpose flour and cornstarch.
• Butter: If you don’t have unsalted, use salted and toss out the salt in the recipe. And if you only have unsalted, make sure you add salt in to replace the flavor.
• Sour Cream: Swap this out with greek yogurt and get the same texture.
• Powdered Sugar: Learn how to make powdered sugar super easily with granulated sugar and a blender.

Recipe Variations and Additions

• Gluten-Free: Feel free to swap the flour out with your fave 1:1 ratio gluten-free baking flour. The texture will change but it will still taste delish.
• Booze It Up: Splash in some rum or bourbon to really give this some adult vibes.
• Swap the Glaze: Try a caramel sauce topping to switch it up.

Expert Tips and Tricks for making the best Biscoff pound cake recipe

1. Don’t Overmix It: When you add the flour, keep it chill—just mix until everything’s barely combined. Overmixing wakes up the gluten, and trust me, nobody wants a tough cake.
2. Prep That Pan Right: Bundt pans have all those little nooks and crannies, so you’ve gotta grease and flour it like a pro. If you’re using baking spray, make sure it’s the kind with flour in it—or better yet, use my cake release for a stress-free flip.
3. Let it Chill: Hold up—don’t even think about pouring that glaze until your cake’s cooled all the way down. Otherwise, it’ll slide right off, and we can’t have that!

How to store Biscoff cake

Store the leftover cake well-wrapped at room temp in a cake carrier to keep it no-fuss boos.

How long will biscoff pound cake last in the fridge?

It should be all good for up to 4 days.

Can I freeze this biscoff pound cake recipe?

You know it boo! If you’re baking ahead, go ahead and freeze it—just skip glazing it up. Wrap it tight in plastic wrap and foil, then pop it in the freezer for up to three months. Got leftovers? No problem. Wrap individual slices in plastic, toss them in a freezer bag or container, and you’re good for up to three months too!

Frequently asked questions

This biscoff cake is the ultimate indulgent treat. It’s moist, tender, buttery and studded with all the cookie butter love you can think up. I’m telling you right now these flavors are absolutely popping. Do yourself a favor and indulge a little bit. You deserve it boos.

More super indulgent cake recipes

• Caramel Apple Cake
• Peach Cobbler Pound Cake
• Kentucky Butter Cake
• White Chocolate Raspberry Bundt Cake
• Almond Pound Cake

Print

Biscoff Cake

This Biscoff Pound Cake is pure dessert goals—rich, tender, and packed with flavor. With a brown butter and cookie butter batter, a swirl of crunchy Biscoff streusel, and a dreamy cookie butter glaze on top, it’s the ultimate treat that’s equal parts indulgent and unforgettable!

Course Dessert

Prep Time 2 hours hours 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 16 slices

Calories 605kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• 12 cup bundt pan

Ingredients

Cookie Streusel Swirl

• ¾ cup finely crushed Biscoff cookies about 12
• 1 tablespoon all-purpose flour
• 4 tablespoons unsalted butter cold
• ¼ cup light brown sugar

Biscoff Brown Butter Cake

• 1 ½ cup unsalted butter
• 2 ¾ cup granulated sugar
• 6 large eggs room temperature
• 1 tablespoon vanilla extract
• 2 ¾ cups cake flour sifted
• 1 ¼ teaspoon kosher salt
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¾ cup sour cream room temperature
• ½ cup Biscoff cookie butter

Cookie Butter Glaze

• ¼ cup Biscoff cookie butter softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 3 tablespoons milk up to 4
• Pinch kosher salt

Instructions

• To make browned butter for the cake, place butter in medium skillet over medium heat and cook until caramel and fragrant, occasionally scraping the brown bits at the bottom of the pan, about 12-15 minutes. Set aside to cool to room temperature.
• Pour browned butter into shallow dish and continue cooling until almost solid, about 2 hours.
• While the browned butter is cooling, start your streusel by preheating your oven to 350F and lining a sheet pan with parchment paper.
• In a small bowl, stir together crushed cookies and flour. Using a pastry cutter, cut cold butter into cookie mixture until you have smaller pieces of butter covered in cookie crumbs.
• Place streusel onto sheet pan and bake until slightly darker in color and fragrant, about 10 minutes. Remove from oven and let cool on pan. Break up into small pieces and set aside.
• Set brown sugar aside in a separate bowl.
• Reduce oven to 325F and prepare 14-cup Bundt pan by spraying generously with nonstick baking spray.
• When your brown butter is ready, start making your cake by placing brown butter and sugar in the bowl of your stand mixer fitted with the whisk attachment. Mix on high until light and fluffy, about 5-6 minutes.
• Meanwhile, in a medium bowl, stir together your sifted cake flour, salt, baking soda, and cinnamon, then set aside.
• Reduce stand mixer to medium and add vanilla and eggs in one at a time, allowing each to incorporate before adding the next egg. Scrape down the sides and bottom of bowl between additions.
• Reduce mixer to low and slowly add flour mixture in two additions. When almost completely mixed in, stop mixer and add in sour cream and cookie butter. Mix on medium for about 30 seconds until everything is evenly combined and smooth. Do not overmix.
• Pour half of cake batter into prepared pan. Then top with 1/3 of streusel and ½ of the brown sugar. Use a toothpick or skewer to swirl into the batter.
• Top with remaining batter then swirl in next 1/3 of streusel and final ½ of the brown sugar.
• Bake until cake is fragrant and golden brown and an inserted toothpick comes out clean with a few moist crumbs attached, about 1 hour and 5-10 minutes.
• Remove from oven and let cool in pan for ten minutes. Then invert cake onto serving platter and allow to continue cooling fully, about 1 hour.
• When the cake is almost cool, make the glaze by softening cookie butter. Place in a small bowl and heat until softened about 15-20 seconds. Stir and check every 5 seconds.
• Add vanilla, powdered sugar, milk, and salt then whisk until smooth and thick, but pourable consistency. It should look like thin peanut butter.
• Pour over cooled cake and garnish with final 1/3 of streusel.

Notes

To make ahead, make your streusel, cool completely, then place in an airtight container for up to 2 days. 

You can also make your brown butter ahead. When you’re ready to bake your cake, remove the butter from the refrigerator about 20 minutes before you need it to allow it to soften slightly.

How to store Biscoff cake

Store the leftover cake well-wrapped at room temp in a cake carrier to keep it no-fuss boos.

How long will biscoff pound cake last in the fridge?

It should be all good for up to 4 days.

Can I freeze this biscoff pound cake recipe?

You know it boo! If you’re baking ahead, go ahead and freeze it—just skip glazing it up. Wrap it tight in plastic wrap and foil, then pop it in the freezer for up to three months. Got leftovers? No problem. Wrap individual slices in plastic, toss them in a freezer bag or container, and you’re good for up to three months too!

Nutrition

Calories: 605kcal | Carbohydrates: 75g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 270mg | Potassium: 86mg | Fiber: 1g | Sugar: 52g | Vitamin A: 790IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

The post Biscoff Cake appeared first on Grandbaby Cakes.

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

“I made this cake for New Year’s Day. It was a hit. I’m going to make it again”

—CATHERINE B.

Y’all this coconut pound cake? Oh, it’s a game changer. It’s rocking that classic dense and rich pound cake feel, but with this light, soft crumb that you just can’t say no to. And, okay, let’s talk about that cream cheese coconut glaze, y’all. With a little sprinkle of toasted coconut flakes on top? It’s like the cherry on top that just brings it all home in the most gorgeous way. Trust me, if you liked my coconut cake recipe or even this fun pineapple coconut cake, you’ll absolutely LOVE this old-fashioned coconut bundt cake recipe!!

The Lowdown of The Best Coconut Pound Cake

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Silky and Tender Coconut Notes

Skill Level: Beginner

Seriously Perfect Texture

Y’all, the texture of this vanilla coconut pound cake is like a dream. It’s got that perfect balance of being rich and dense, yet it stays as soft and moist as a cloud. Each bite is a little piece of heaven!

Easy Peasy Y’all!

Don’t trip over tricky recipes. This one’s as easy as pie (or, well, cake!). It’s straightforward to make, perfect for bakers of any skill level.

Feeds The Whole Gang

Got a bunch of folks coming over? No prob! This pound cake is your go-to when you need to feed a crowd. It’s big enough to make sure everyone gets their share.

Ingredients To Make Coconut Pound Cake

• Butter: We’re using unsalted butter here to control the saltiness and bring in all that creamy, buttery goodness.
• Granulated Sugar: Gives our cake that perfect sweetness and helps it get that lovely golden color.
• Eggs: Large and at room temp is the key to giving our cake structure and richness boos.
• Cake Flour: Lighter than all-purpose flour, it provides a tender, fine crumb. Remember to sift it for the smoothest batter!
• Coconut Cream Instant Pudding Mix: This little packet is my secret weapon! It adds an extra layer of coconut flavor and helps keep the cake wonderfully moist.
• Fine Sea Salt: Just a pinch enhances all the sweet and coconut flavors in the cake.
• Baking Soda: Just a little helps our coconut pound cake rise and become beautifully fluffy.
• Sour Cream: It brings moisture and a subtle tang that balances the sweetness.
• Milk: This liquid helps create a smooth and pourable batter.
• Banana Extract: Bet you didn’t expect this ingredient! Banana extract pairs wonderfully with coconut, giving an extra layer of flavor.
• Vanilla Extract: A classic in baking. Just a dash adds depth and warmth to the cake’s flavor profile.
• Cream Cheese: Softened, it makes the glaze rich, tangy, and smooth.
• Powdered Sugar: It sweetens the icing and gives it a smooth consistency.
• Milk: Thins out the icing to the perfect drizzly texture.
• Coconut Extract: It enhances the coconut flavor in the glaze.
• Coconut Flakes: Because there’s never enough coconut, y’all! Toasted to perfection, these add a delightful crunch and a beautiful look to the finished cake.

How To Make Coconut Pound Cake

Step 1: Make the Cake Batter

1

Add butter and sugar to a measuring bowl. Mix on high until pale yellow and fluffy.

2

Then, lower speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed.

3

Sift together cake flour, instant pudding mix, sea salt, and baking soda. Turn mixer to the lowest speed and slowly add sifted dry ingredients.

4

Add sour cream, milk, and both extracts.

5

Mix until the batter is just combined. Don’t overdo it!

6

Pour cake batter into prepared Bundt pan and spread evenly. Bake at 325 until golden brown and a toothpick inserted comes out with a few moist crumbs attached.

Step 2: Glaze It Up!

7

Add cream cheese, powdered sugar, salt, milk, and extract to a small bowl.

8

Whisk the glaze until smooth.

9

Pour the glaze over cooled cake. Sprinkle coconut flakes on top and serve.

What To Serve With This Coconut Pound Cake

• Ice Cream or Gelato: Scoop up some creamy banana pudding ice cream or classic vanilla ice cream and let it melt over a warm slice of coconut pound cake with glaze.
• Dollop It Up: Add a nice spoonful of homemade whipped cream on top of each slice.
• Fresh Fruits: Think slices of juicy pineapple or mango, or a berry medley. The tanginess of the fruits pairs beautifully with the sweet, coconutty cake.
• Warm Beverages: A slice of this cake with a warm beverage? Yes, please! Sip on some white chocolate hot cocoa, a cozy cup of spiced apple cider, or even a spiced wassail while you indulge. These drinks complement the rich flavor of the cake and make for a cozy experience.

Recipe Substitutions Additions

• Extra Coconutty with Coconut Milk: For an even richer coconut flavor, swap out regular milk for unsweetened coconut milk. It’ll enhance that tropical taste in every slice!
• Extracts: If you love nutty flavors (guilty!), try adding a half teaspoon of almond extract along with the other extracts or replace with it. It will be so delish. It’ll give a subtle, nutty depth to your coconut pound cake.
• Cake Flour: If you don’t have any around but have all-purpose flour and cornstarch, you can make homemade cake flour.
• Powdered Sugar: Feel free make homemade powdered sugar with just granulated sugar and your mixer if you ran out.

Recipe Variations

• Gluten-Free: Swap out the all-purpose flour for 1:1 ratio gluten-free. The texture might change just a little but the flavor will still be on point.
• Chocolate Chips: Fold in a cup of milk or semi sweet chocolate chips to your batter for a lovely chocolatey twist.
• Toasted Pecans for Crunch: Add a cup of toasted, finely chopped pecans to the batter for a delightful crunch and a delicious nutty, toasted flavor.

Expert Tips and Tricks For Making The Best Coconut Bundt Cake With Glaze

1. Gentle on the Mixing: When you add the dry ingredients to the wet ones, mix ’em up gently. Overmixing can lead to a tough cake, and we want ours soft and tender.
2. Adjust Extracts to Taste: Extract strengths can vary by brand, so if yours is on the lighter side, feel free to add a smidge more. Remember, you’re aiming for that perfect balance of coconut, vanilla and banana notes!
3. Perfect Glaze Consistency: When making the glaze, aim for a pourable but thick consistency. If it’s too runny, add a bit more powdered sugar; if too thick, a splash more milk.
4. Don’t Rush the Cooling: Let the cake cool completely before you even think about glazing. This ensures the glaze doesn’t melt into the cake when you pour it on top.
5. Tap that Pan: After filling the Bundt pan with batter, give it a few gentle taps on the counter. This simple trick releases any trapped air bubbles, leading to a more evenly baked pound cake.

How To Store Coconut Pound Cake

To keep your Coconut Pound Cake fresh, store it in an airtight container or wrap it tightly in plastic wrap, this will help maintain its moisture and flavor. If you’ve already glazed the cake, make sure it’s set before covering. You can also refrigerate and freeze the glaze separately if you’ve made a bit extra or want to save some for later use.

How Long Will This Coconut Pound Cake Last?

In terms of shelf life, at room temperature, the cake will stay fresh for about 2 to 3 days. If you store it in the fridge, it can last up to a week.

Can I Freeze Coconut Pound Cake With Sour Cream?

Yep for sure boos! Wrap the unglazed cake securely in plastic wrap and then in foil to prevent freezer burn. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then bring it to room temperature. Oh, and glaze it right before serving for that freshly baked taste! The sour cream glaze can also be frozen separately in a tight container and thawed in the fridge when needed.

Frequently Asked Questions

This Coconut Pound Cake is a mix of moist, tender goodness with a heavenly coconut flavor that’ll have everyone asking for seconds! Its perfect crumb, combined with the creamy, sweet glaze and the delightful crunch of toasted coconut flakes, makes each slice a true treat. Once you take the first bite, you’ll want to bake it every. single. day!!

More Pound Cake Recipes

• Strawberry Pound Cake Recipe
• Caramel Apple Pound Cake
• The BEST Lemon Pound Cake Recipe (With Video!)
• 7 UP Cake Recipe (7 UP Pound Cake)
• Lemon Blueberry Pound Cake Recipe
• Louisiana Crunch Cake

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Coconut Pound Cake

This coconut pound cake makes a gorgeous Bundt cake! topped with a coconut glaze and coconut flakes it's a center piece for any table!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 16 servings

Calories 518kcal

Author Jocelyn Delk Adams

Equipment

• Elegant Party Bundt Pan
• Stand mixer

Ingredients

For the Coconut Pound Cake

• 1 ½ cups unsalted butter room temperature
• 3 cups granulated sugar
• 6 large eggs room temperature
• 3 cups cake flour
• 1-3.4 ounce package coconut cream instant pudding mix
• ¾ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 1 cup sour cream room temperature
• ¼ cup milk room temperature
• 1 tablespoon coconut extract
• 1 tablespoon banana extract
• 1 teaspoon vanilla extract

For the Cream Cheese Coconut Glaze

• 4 ounces cream cheese softened
• 1 1/4 cups powdered sugar
• Pinch fine sea salt
• 2 tablespoons milk
• 1 teaspoon coconut extract
• ¼ cup coconut flakes toasted, for garnish

Instructions

For the Cake

• Preheat oven to 325F. Place rack to middle position. Liberally coat a 12-cup Bundt pan with nonstick baking spray.
• In a stand mixer with paddle attachment, mix butter and sugar on high until pale yellow and fluffy, about 4 minutes.
• Lower speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed.
• Sift together cake flour, instant pudding mix, sea salt, and baking soda.
• Turn mixer to the lowest speed and slowly add sifted dry ingredients in two additions. Do not overmix.
• Lastly, add sour cream, milk, and both extracts and mix until just combined. Turn off mixer.
• Pour cake batter into prepared Bundt pan and spread evenly.
• Bake until golden brown and a toothpick inserted comes out with a few moist crumbs attached, about an hour and 20 minutes. Rotate cake halfway through baking.
• Cool in pan on wire rack for 20 minutes, then invert cake onto serving platter to continue cooling, for at least an hour before glazing and serving.

For the Glaze

• Mix cream cheese, powdered sugar, salt, milk, and extract until smooth.
• Pour over cooled cake. Sprinkle coconut flakes on top and serve.

Notes

How To Store Coconut Pound Cake

To keep your Coconut Pound Cake fresh, store it in an airtight container or wrap it tightly in plastic wrap, this will help maintain its moisture and flavor. If you’ve already glazed the cake, make sure it’s set before covering. You can also refrigerate and freeze the glaze separately if you’ve made a bit extra or want to save some for later use.

How Long Will This Coconut Pound Cake Last?

In terms of shelf life, at room temperature, the cake will stay fresh for about 2 to 3 days. If you store it in the fridge, it can last up to a week.

Can I Freeze Coconut Pound Cake With Sour Cream?

Yep for sure boos! Wrap the unglazed cake securely in plastic wrap and then in foil to prevent freezer burn. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then bring it to room temperature. Oh, and glaze it right before serving for that freshly baked taste! The sour cream glaze can also be frozen separately in a tight container and thawed in the fridge when needed.

Nutrition

Calories: 518kcal | Carbohydrates: 67g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 194mg | Potassium: 98mg | Fiber: 1g | Sugar: 49g | Vitamin A: 815IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

The post Coconut Pound Cake appeared first on Grandbaby Cakes.

Why in the world would you settle for one iconic dessert when you can have two? This creme brulee pound cake recipe is literally la crème de la crème, boos! No pun intended. Well… Maybe a little. Now, I ain’t gonna lie, there’s some whisking, some torching, and a whole lotta sugar action going on, but hey, it’s creme brulee y’all! If you’re gonna be extra, this is the time to do it. It’s worth every whisk, stir, and torch.

The Lowdown on This Creme Brulee Pound Cake

Cuisine Inspiration: French-inspired with a Southern soul!

Primary Cooking Method: Baking (with a lil’ torching!)

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

Key Flavor: Buttery, vanilla goodness with a hit of caramelized sugar

Skill Level: Intermediate, you’re gonna need some whisk power and a steady hand for the torch, but nothing crazy boos!

Ingredients you’ll need to make Creme Brulee Pound Cake

For the Pastry Cream

• Half-and-Half: The creamy base for that ultra-smooth pastry cream.
• Granulated Sugar: Creme brulee ain’t creme brulee without sugar, boos! You’ll need it for the pastry cream, the cake, and that caramelized top.
• Vanilla: You can use a vanilla bean or some vanilla bean paste, depending on what you’ve got. Either way, go for the good stuff!
• Egg Yolks: These bring the richness and give that silky texture we’re all here for. Save those egg whites for another recipe!
• All-Purpose Flour: Helps thicken the pastry cream.
• Unsalted Butter: A touch at the end for that glossy, dreamy finish.

For the Cake

• Unsalted Butter: Room temp for easy creaming with the sugar.
• Granulated Sugar: Sweetens the batter and gives that caramelized brulee topping.
• Large Eggs: Room temp for the fluffiest texture evah!
• Cake Flour: Keeps the cake tender and soft. DIY with some cornstarch if you’re out.
• Kosher Salt: Enhances the sweetness and rounds out the flavors.
• Baking Soda: Adds a little lift to balance that dense pound cake texture.
• Sour Cream: Moisture + tang = cake perfection!
• Vanilla Extract: For a warm, sweet flavor that’s all up in this creme brulee cake.
• Sugar for Bruleeing: You’ll torch it to crispy, caramelized glory boos!
• Assorted Berries: For a fresh, fruity pop when serving.

How to make Creme Brulee Pound Cake

Step 1: Mix the Cake Batter and Bake It Up!

1

Add butter and sugar and mix on high until very pale yellow and fluffy.

2

Add eggs one at a time, combining well after each addition, scraping down the sides of the bowl as needed.

3

Reduce speed of the mixer to low and slowly add flour in two increments.

4

Add salt and baking soda. Mix until just combined.

5

Add in sour cream and vanilla extract.

6

Scrape down the sides of the bowl, then mix on medium speed until combined.

7

Pour cake batter into prepared pan and bake until golden brown and an inserted toothpick comes out clean with a few moist crumbs attached.

Step 2: Prep the Pastry Cream

8

Pour half and half, 1/3 of sugar and vanilla bean or paste to a small saucepan. Heat on medium low until mixture is hot and one or two small wisps of steam just begin to rise.

9

Whisk together egg yolks and 1/3 sugar in a medium bowl until thick.

10

Sift together flour and remaining 1/3 of sugar in a small bowl.

11

Pour the dry mix into the yolk mixture.

12

Whisk until combined. Mixture will be very thick.

13

Slowly stream about ½ cup (just eyeball it) of hot half and half into the egg yolks mixture while whisking quickly. This will gently raise the temperature of the eggs, so they don’t scramble.

14

Pour the mixture back into the saucepan.

15

Continue cooking on medium low while whisking constantly, paying special attention to the corners of the pan. Custard will begin to thicken and have a sheen to it.

16

Immediately remove from the heat and strain through the prepared fine-mesh sieve into the medium bowl. Press on the custard with a spoon or spatula until pressed through.

17

Stir in butter while warm.

18

Place the bowl in an ice bath, stirring occasionally until smooth. Once cooled, place plastic wrap directly on the surface of the pastry cream and chill in the refrigerator until ready to assemble.

Step 3: Carve the Cake, Top It, and Torch It!

19

Scoop out a tunnel in-between the center and the edge, all around the top of the cake using a teaspoon or #70 scoop. Brush off any crumbs.

20

Pipe pastry cream into the tunnel, then smooth with an offset spatula.

21

Sprinkle an even layer of the sugar on top of the surface of the cake and cream. Using a torch, brulee the sugar until it turns an amber color and hardens. Be careful not to burn it!

22

Garnish with fresh berries and serve immediately.

What to serve with creme brulee bundt cake

• Berry Goodness: Some folks say creme brulee has to be paired with berries, and I won’t argue! Try it with a drizzle of strawberry sauce, a dollop of fresh strawberry preserves, or spoonful of cranberry sauce.
• Fruity and Refreshing: A bright lemonade sorbet or a sweet mango sorbet can be great palate cleansers y’all!
• A Fancy Main to Match: Go all out with a meal that’s as elegant as this creme brulee pound cake! Think crab-stuffed salmon, prime rib, or garlic pasta with seared scallops.
• Chocolate: If you’re all in for decadence, add a drizzle of warm chocolate ganache over your slice.

Menu Option: Potluck Dinner With Creme Brulee Pound Cake

My beef tips are made in the Dutch oven and simmered in a rich brown gravy. They’re fall apart fork tender y’all!

This Jollof rice is steeped in rich ingredients like meat stock, garlic, onions, tomatoes, and spicy chilies adding an incredible depth of flavor. You can easily make it while the pound cake bakes!

My mama’s Southern baked beans are smoky and sweet in all the best ways! The best addition to any potluck.

This sweet potato cornbread bakes up super moist, extra sweet, and tasty.

Recipe Substitutions

• Butter: If you’ve only got salted butter in the fridge, skip the added salt in the recipe.
• Make It Gluten-Free: Use a 1:1 gluten-free baking flour, like Bob’s Red Mill or King Arthur.
• Half-and-Half: Mix equal parts whole milk and heavy cream, and you’ll have the perfect sub without a grocery run.
• Sour Cream: Thick Greek yogurt works like a charm in keeping this creme brulee cake moist boos!

Recipe Variations and Additions

• Chocolate Creme Brulue Cake: Swap the vanilla pound cake for a chocolate one by adding cocoa powder to the batter or using your favorite chocolate cake recipe.
• Choco Boost: Fold in semi-sweet or white chocolate chips to the cake batter.
• Boozy Brulee: Add a splash of rum, bourbon, or Grand Marnier to the pastry cream.
• Berry Bliss: Layer fresh berries in the pastry cream tunnel before bruleeing.

Expert Tips and Tricks for making the best creme brulee pound cake recipe

1. Soft Butter is Key: Make sure your butter is soft to the touch before mixing. If it’s too cold, you’ll end up with lumps in your batter. Leave it out for about 30 mins, or give it a quick zap in the microwave on low for a few seconds.
2. Anchor That Bowl: When whisking your pastry cream, don’t skip putting a wet paper towel under the bowl. Trust me boos, I’ve had one too many close calls with my bowl slipping, and cleaning up spilled custard is a PAIN.
3. Whisk Like Your Life Depends On It: When streaming the hot half-and-half into the egg yolks mixture, you have to whisk quickly and constantly. Stop for even a second, and you’ll have scrambled eggs instead of silky pastry cream.
4. Brulee Like a Pro: Hold your kitchen torch about 3-4 inches from the sugar, and move it in a continuous motion over the surface. You’ll want to caramelize it for about 2 minutes, or until it’s a gorgeous amber color. Don’t hover too long in one spot, or you’ll burn the whole thang!

How to store Creme Brulee Pound Cake

Once you’ve assembled the cake with the pastry cream, it’s a race against the clock. You can enjoy it within 3 hours boos, because that crispy brulee topping waits for no one! So if you want to store it, you’ll have to store the cake and pastry cream separately.

Wrap the cooled pound cake tightly in plastic wrap and store it at room temperature. For the pastry cream, double-wrap it with plastic wrap pressed directly on the surface and stash it in the fridge.

How long will Creme Brulee Pound Cake last in the fridge?

If unassembled, the cake will stay moist for 3-4 days at room temp, and the pastry cream holds strong for 2 days in the fridge.

Can I freeze creme brulee cake?

Yep, you can freeze this beauty! Wrap the cake in plastic wrap and then foil to keep it extra safe. The cake will stay fresh for up to 3 months in the freezer. The pastry cream? That’s freezable too, store it in an airtight container, but let it thaw in the fridge overnight. Just remember, no torchin’ until you’re ready to serve!

Frequently asked questions

This Creme Brulee Pound Cake is the full package, boos! Creamy, crunchy, buttery perfection all in one bite. I mean, you’ve got a crackly brulee top, a silky custard filling, and a tender cake that just hits every time… What more could you ask for? The hardest part is deciding whether to share or keep it all for yourself!

More Pound Cake Recipes

• Basic Pound Cake Recipe
• Brown Sugar Pound Cake Recipe
• Brownie Swirl Pound Cake
• Lemon Blueberry Pound Cake Recipe
• Peach Pound Cake

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Crème Brulée Pound Cake

My Crème Brulée Pound Cake is legit! It's fun to make and even better to eat!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Cooling Time 50 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 16 slices

Calories 490kcal

Author Jocelyn Delk Adams

Equipment

• Saucepan Set
• Stand mixer
• Mixing Bowls
• 12 cup bundt pan
• Cookie Scoop
• Torch

Ingredients

For the Pastry Cream

• 1 cup half and half
• ¼ cup granulated sugar divided
• ½ vanilla bean or 1 teaspoon vanilla bean paste
• 2 egg yolks
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter

For the Cake

• 1 ½ cup unsalted butter room temperature
• 3 cups granulated sugar
• 6 large eggs room temperature
• 2 ¾ cups cake flour sifted after measuring
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• 1 cup sour cream room temperature
• 1 tablespoon pure vanilla extract
• ¼ cup sugar for bruleeing
• Assorted berries for serving

Instructions

For the Pastry Cream

• Prepare an ice bath by adding ice and water to a large bowl. Have a medium bowl with a fine-mesh sieve ready nearby.
• In a small 1.5-quart saucepan, add half and half, 1/3 of sugar and vanilla bean or paste. Heat on medium low until mixture is hot and one or two small wisps of steam just begin to rise, about 5-6 minutes. Do not bring to a boil.
• Meanwhile, place a medium bowl on top of a wet paper towel (this will give you stability when whisking) and in the bowl, whisk together egg yolks and 1/3 sugar until thick. In a small bowl, sift together flour and remaining 1/3 of sugar. Then pour into the yolk mixture and whisk until combined. Mixture will be very thick.
• When half and half is hot, slowly stream about ½ cup (just eyeball it) into the egg yolks mixture while whisking quickly. This will gently raise the temperature of the eggs, so they don’t scramble.
• Pour the mixture back into the saucepan and continue cooking for about 7-8 minutes on medium low, while whisking constantly, paying special attention to the corners of the pan. Custard will begin to thicken and have a sheen to it. You can tell when the custard is properly thickened when the whisk begins to leave a trail, and the mixture holds its shape when dropped from the whisk.
• Immediately remove from the heat and strain through the prepared fine-mesh sieve into the medium bowl. Press on the custard with a spoon or spatula until pressed through. Stir in butter while warm, then place in an ice bath, stirring occasionally until smooth. Once cooled, place plastic wrap directly on the surface of the pastry cream and chill in the refrigerator until ready to assemble.

For the Cake

• Preheat your oven to 325F. Set oven rack in middle position. Prepare a 12-cup tube pan by spraying the bottom, sides, and tube liberally with nonstick baking spray.
• In your stand mixer fitted with the whisk attachment, add butter and sugar and mix on high until very pale yellow and fluffy, about 4 minutes.
• Next, add eggs one at a time, combining well after each addition, scraping down the sides of the bowl as needed.
• Reduce speed of the mixer to low and slowly add flour in two increments. Then add salt and baking soda. Mix until just combined.
• Lastly, add in sour cream and vanilla extract, scrape down the sides of the bowl, then mix on medium speed until combined, about 1 minute.
• Pour cake batter into prepared pan and bake until golden brown and an inserted toothpick comes out clean with a few moist crumbs attached, 1 hour 20-30 minutes.
• Cool in the pan on a wire rack for 10 minutes, then invert onto serving plate and continue cooling until cool to the touch, about 2 hours or at least an hour.

To Assembly

• Once the cake has completely cooled, using a teaspoon or #70 scoop, scoop out a ½-inch deep tunnel in-between the center and the edge, all around the top of the cake. Brush off any crumbs.
• Place pastry cream in a pastry bag (or a makeshift one using the corner of a large zip-top bag).
• Pipe pastry cream into the tunnel, then smooth with an offset spatula.
• One quarter of the cake at a time, sprinkle an even layer of the sugar on top of the surface of the cake and cream. Using a torch, brulee the sugar until it turns an amber color and hardens. Be careful not to burn it. Repeat with the remaining top of the cake and sugar.
• Slice the cake and place each slice on its side and sprinkle a thin, even layer of sugar on the cut side of the cake. Again using a torch, brulee the surface. Garnish with fresh berries and serve immediately.

Notes

• Soft Butter is Key: Make sure your butter is soft to the touch before mixing. If it’s too cold, you’ll end up with lumps in your batter. Leave it out for about 30 mins, or give it a quick zap in the microwave on low for a few seconds.
• Anchor That Bowl: When whisking your pastry cream, don’t skip putting a wet paper towel under the bowl. Trust me boos, I’ve had one too many close calls with my bowl slipping, and cleaning up spilled custard is a PAIN.
• Whisk Like Your Life Depends On It: When streaming the hot half-and-half into the egg yolks mixture, you have to whisk quickly and constantly. Stop for even a second, and you’ll have scrambled eggs instead of silky pastry cream.
• Brulee Like a Pro: Hold your kitchen torch about 3-4 inches from the sugar, and move it in a continuous motion over the surface. You’ll want to caramelize it for about 2 minutes, or until it’s a gorgeous amber color. Don’t hover too long in one spot, or you’ll burn the whole thang!

Nutrition

Serving: 1 slice | Calories: 490kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 204mg | Potassium: 93mg | Fiber: 1g | Sugar: 45g | Vitamin A: 819IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 1mg

The post Creme Brulee Pound Cake appeared first on Grandbaby Cakes.

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

“These were delicious ! Very happy hubby.”

—JOY

For every 10 fried chicken lovers, there is at least one fried chicken gizzard lover in the mix.  In my family, that lover is my Uncle BB. For as long as I can remember, we have had to make a stop at a KFC in Effingham, Illinois on the way back from our annual round trips to Mississippi to visit my grandparents. Many places don’t make fried gizzards so I decided it was time to put a recipe for this unique Southern classic right here on the blog.

The secret to the best fried chicken gizzard recipe starts with marinating them in buttermilk to get them tenderized. This also begins the flavor building process because we toss in a little hot sauce too. Next, seasoned flour, similar to my breading recipe for chicken fried steak, coats the gizzards then we fry them up until perfectly crispy and delish. 

What Are Gizzards?

Gizzards are a muscle found in most fowl or organs of the chicken.  They are super small, and their texture is unlike what you would expect from chicken boos.  

Because of their chewy texture, they can end up tough if they aren’t cooked properly that’s why we added a buttermilk soak to get you off on the right off. The acid in the buttermilk helps break down a bit of the toughness without taking away its signature taste y’all. 

The Lowdown of This Chicken Gizzard Recipe

Cuisine Inspiration: Southern Soul Food Vibes

Primary Cooking Method: Frying

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

Key Flavor: Spicy, Savory Goodness, Chewy Texture with a Crunchy Finish

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

Flavors on Flavors; Textures on Textures

Y’all know your girl Grandbaby Cakes don’t play around with flavor. We marinate in a spicy buttermilk mixture packing serious flavor then we dunk in a perfectly seasoned flour making that crispy, crunchy texture just right!

Budget-Friendly

Gizzards are beyond affordable so you can whip up a batch of these anytime you crave some while still saving money on groceries boos.

Easy and Quick to Make

This recipe has beyond simple ingredients and minimal prep so you can whip this up in a flash and get to snacking.

Ingredients You’ll Need to Make Fried Chicken Gizzards

• Gizzards: You can buy these by the package in the refrigerated poultry section in most grocery stores.
• Buttermilk: This gives that undeniable tangy flavor while also soaking into and tenderizing the gizzards.
• Hot sauce: We gotta add a bit to our marinade to make that flavor pop boos.
• Self-rising flour: We elevate standard all-purpose flour by using this instead because it adds a lightness and airiness to our breading.
• Seasonings: I use a combo of seasoned salt, black pepper, garlic powder, cayenne pepper, and paprika to truly make that flour mix pop.
• Vegetable Oil: We use a neutral oil that holds up to the high heat and maintains even frying.

How to Cook Chicken Gizzards

Step 1: Prep and Marinate

1

Begin trimming the excess fat and gristle from the gizzards.

2

Next add the buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to the bag and allow them to marinate for 2-3 hours.

Step 2: Bread and Fry Them Up

3

After marinating, add the flour and seasonings to a large bag and mix up. Add the gizzards a few at a time and coat them evenly then place on a parchment lined baking sheet and set in the fridge.

4

Heat the oil to 365°F then fry until golden brown. Remove from the pan with a slotted spoon and allow them to drain on paper towels before serving up.

How to Serve Fried Gizzards

• Sauces It Up: These fried gizzards pair well with a dipping sauce. Serve them up with more hot sauce, remoulade sauce, homemade gravy, or chipotle bbq sauce.
• Southern Fried Side Dishes: While you have the grease hot, drop in some fried okra, fried pickles, onion rings, and fried green tomatoes.
• More Southern Sides: These chicken gizzards are right at home with some soul food veggie sides like collard greens, Southern green beans, or mustard greens.

Recipe Substitutions

• Gizzards: Swap in some chicken livers or you can even cube boneless chicken thighs or breasts and make nuggets with this recipe.
• Buttermilk: Make your own by adding 2 tablespoons of vinegar or lemon juice to 2 cups of buttermilk. Wait a few minutes until it curdles then use in the recipe.
• Hot Sauce: Swap in a few sprinkles of cayenne or some chili paste to get some heat in the buttermilk mixture.
• Self-Rising Flour: If you don’t have any lying around, all-purpose flour is just fine to use.
• Vegetable Oil: Any neutral oil will work here like canola. Just don’t use an oil like olive oil.

Recipe Variations and Additions

• Gluten-Free: Replace the self-rising flour with your fave 1:1 gluten-free all-purpose flour.
• Get Herby: Add some chopped herbs like rosemary or parsley into the flour mix for color and earthiness.
• Go Buffalo: After you fry them up, toss in my fave buffalo wings sauce for some saucy heat.
• Go Hot Honey: Drizzle these fried gizzards in this delish hot honey chicken sauce for some sweet and heat.

Expert Tips and Tricks

• Marinate as long as possible: The marinating step is crucial to making the best fried chicken gizzards since it softens the toughness of the meat. If you skip out on this step or shortcut the time, you could end up with some beyond chewy gizzards.
• Set that Breading: I like to pop the breaded gizzards in the fridge for 20 minutes to really let that flour stick to them so it won’t come off in the hot oil.
• Deep Fryer: Works best if you have one. This way you don’t have to turn them over and they cook evenly on all sides. If not, try using a smaller, deeper pan so the level of oil is higher.
• Right Temp: Get that oil cranked up between 365°F and 375°F so they fry up crispy and don’t get soggy boos.
• Fry in Batches! Don’t overcrowd the fryer with too many gizzards or they’ll clump together and lower the oil temp boos.

How to Store and Reheat this Gizzard Recipe

Throw any leftovers into an airtight container or add to a freezer bag releasing all the air and pop in the fridge. When you are ready to reheat, add to your oven at 350°F on a parchment lined baking sheet and reheat for about 10-15 minutes until warmed through. You can also add them to your air fryer so you keep them super crispy!

How long will fried gizzards last in the fridge?

They should last up to 3-4 days.

Can I freeze this fried chicken gizzard recipe?

Yep you sure can boos. To freeze them up correctly, you should follow this two step process. First spread the gizzards evenly on a lined baking sheet. Pop in the fridge for 2 hours (this helps them not stick once you finish the freeze process). Once they are nice and solid, add to a freezer bag and label with the date. They should freeze well up to 3 months.

Frequently Asked Questions

Y’all these fried chicken gizzards are the TRUTH! If you are new to gizzards, give them a try and see what all the Southern fuss is about. They are absolutely delish when you try my method for frying them up to golden perfection. Get at it!

More Fried Food Recipes

• Oven Fried Catfish
• Fish and Chips
• Salmon Croquettes
• Buttermilk Fried Chicken
• Hot Honey Chicken

Print

Fried Chicken Gizzards Recipe

In this tender chicken gizzards recipe, the gizzards are first marinated in a spicy bath of buttermilk and hot sauce, then battered in a seasoned flour and finally fried to golden brown perfection.

Course Main Course

Cuisine Southern

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 173kcal

Author Jocelyn Delk Adams

Equipment

• Deep Fryer Pot

Ingredients

• 1 pound chicken gizzards
• 2 cups buttermilk
• 2 teaspoons hot sauce
• 1 ¼ cup self-rising flour
• 1 tablespoon seasoned salt plus 2 teaspoons
• 1 ½ teaspoons black pepper
• ½ teaspoon ground garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• Vegetable oil for frying

Instructions

• Start by trimming the excess fat and gristle from the chicken gizzards.
• Add buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to bag and allow to marinate for 2-3 hours.
• To a large bag, add flour, seasoned salt, black pepper, garlic powder, cayenne and smoked paprika and whisk until combined.
• Once gizzards are done soaking, add gizzards a few at a time to seasoned flour bag and shake to evenly coat then place them on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
• Heat oil over medium high heat. Make sure oil is at least 2-3 inches tall in your vessel. The oil should heat to between 365°F and 375°F.
• Fry until golden brown then drain on paper towels. Serve immediately.

Notes

How to Store and Reheat this Gizzard Recipe

Pop your leftovers in an airtight container or add to a freezer bag releasing all the air. They should go in the fridge. When you are ready to reheat, add to your oven at 350°F on a parchment lined baking sheet and reheat for about 10-15 minutes until warmed through. You can also add them to your air fryer so you keep them super crispy!

How long will fried gizzards last in the fridge?

They should last up to 3-4 days.

Can I freeze this fried chicken gizzard recipe?

Yep you sure can boos. The freeze them up correctly, you should follow this two step process. First spread the gizzards evenly on a lined baking sheet. Pop in the fridge for 2 hours (this helps them not stick once you finish the freeze process). Once they are nice and solid, add to a freezer bag and label with the date. They should freeze well up to 3 months.

Nutrition

Calories: 173kcal | Carbohydrates: 17g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 160mg | Sodium: 1626mg | Potassium: 210mg | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 4.3mg | Calcium: 83mg | Iron: 1.8mg

This post was originally published in June 2018. It has been updated with new photos and content in August 2022.

The post Fried Chicken Gizzards Recipe appeared first on Grandbaby Cakes.

Fa la la la! Christmas is here, and I couldn’t be more geeked y’all! Bring on the mall Santas and cookie swaps, and this girl is ready to get it in. Now I know this year has been a little crazy, but y’all, there’s nothing that the holiday spirit (or a glass of spirit) can’t handle. Do you feel me?

This Christmas Punch recipe is a twist on a classic family party punch recipe. It brings back such fond memories of holiday seasons filled with family and friends. It’s as delicious as it is gorgeous, and it makes the most incredible addition to any holiday celebration! It’s all that!

The Lowdown on This Christmas Punch

Cuisine Inspiration: American

Primary Cooking Method: Mixing and stirring!

Dietary Info: Vegan-Friendly & Gluten-Free

Key Flavor: Sweet, Tangy, and a Dash of Spice

Skill Level: Easy Peasy

Crowd-Pleaser

Whether it’s for the kiddos or grown folks, everyone finds a reason to gather around the Christmas punch bowl. Just add a splash of spirits for the grown-ups, and voila!

Stress-Free Serving

Forget fancy individual cocktails; this is pour-and-serve simplicity. More time mingling, less time mixing!

Insta-Worthy

This Christmas punch isn’t just tasty, it’s a feast for the eyes! Those ruby-red hues with floating fruit slices? #ChristmasPunchGoals

Ingredients you’ll need to make Christmas Punch

• Tropical Punch Kool-Aid: Kool-aid is a classic! Fruity, sweet, and fun, this drink mix is the ultimate hack for a well-balanced, flavorful punch.
• Frozen Pink Lemonade Concentrate: I’m a big fan of a punch that’s got a little tang to it. Pink lemonade is the perfect way to introduce acidity.
• Pomegranate Juice: Sour, earthy, and full-bodied, pomegranate introduces a rich, fruity component to this drink.
• Ginger Ale: Who doesn’t love a little fizz in their cocktail?
• Granulated Sugar: I prefer a sweeter punch because, over time, it dilutes a bit (once the ice is added), but if you prefer a little less, feel free to adjust the measurement or omit it completely.
• Water: A little H2O thins out the mixture, creating more volume and allowing those sugars to disperse a bit.
• Pomegranate Seeds, Herb Sprigs, and Cranberries: What’s a party with a few decorations? Dress up your punch to get that true WOW factor!

How to make Christmas Punch

Step 1: Mix n Serve!

1

Combine all the ingredients together in the punch bowl or container. Mix everything together, stir in pomegranate seeds and cranberries, and serve!

What to serve with this easy Christmas Punch

• Enjoy it with your favorite party appetizers like this cranberry orange Chex mix and homemade crab cakes.
• Serve it up with holiday desserts like gingerbread crinkle cookies, chocolate bark, chocolate peppermint cheesecake, and red velvet funnel cake.
• Great non-alcoholic option for kids and non-drinkers! An elegant glass and festive garnishes will make them feel so special too.
• It goes great with all your holiday favorites, such as fried turkey, glazed cornish hens, homemade cranberry sauce, sweet potato casserole, scalloped potatoes, and pecan pie!

Menu Option: Complete Meal With Christmas Punch

This cajun crab stuffed salmon is stuffed with an irresistible creole-spiced crab bread crumb filling then topped with a delicious decadent lemon butter sauce.

These roasted fingerling potatoes are superbly seasoned, coated in a buttery garlic-herb marinade, then baked until perfectly crisp yet tender!

These oven roasted brussels sprouts are beautifully tender and generously seasoned. They will pack a punch of delicious flavor at your next dinner!

In my butterscotch pie, rich butterscotch custard is poured into a homemade flaky pie crust and topped with a sweet orange meringue.

Recipe Substitutions

• Use Sparkling Water: In place of the ginger ale for a slightly less sweet punch flavor.
• Champagne Holiday Punch: Replace the ginger ale with a bit of bubbly for some effervescence with a kick!
• No Pomegranate Juice: You can easily swap it with another bottled fruit juice. Cranberry juice works great to make a tart Christmas Punch.
• Ginger Ale: You can also replace it with another type of soda such as Sprite, 7-up, or ginger beer.

Recipe Variations and Additions

• Add Some Spirits: Listen, the holidays are stressful enough as it is. Crowded malls, holiday wrapping paper cuts, and burnt cookies are at the top of my Christmas stress list. If you’re like me (and in need of a strong slurp or two), try adding a light rum, vodka, gin, or red wine to this recipe! Just be sure to notify your guests and keep it away from children.
• Make It Slushy: Freeze half of the punch mix into ice cubes and toss them in right before serving. It keeps everything icy cold without watering it down!
• Holiday Flavors: Add a dash of cinnamon or nutmeg for a cozy holiday vibe. You could also throw in a couple of cinnamon sticks.
• Go Tropical: Replace the pink lemonade with pineapple juice and throw in some coconut water.

Expert Tips and Tricks for making the best Christmas Punch

1. Avoid Watered Down Punch. The best way to do this is to use chilled ingredients! If the soda and juices are cold beforehand, you don’t need to add as much ice, and therefore the punch flavor won’t be as diluted.
2. Serve It in a Punch Bowl. This makes a lovely addition to your table, especially with the floating fruit and herbs.
3. Tips to Make Ahead: When planning a holiday party or gathering, anything you can do ahead of time allows you to enjoy the time with friends and family more. You can mix the punch together but hold off on the ginger ale until you’re ready to serve. Once it’s mixed, store it in the fridge until party time.
4. Feel Free to Adjust the Flavors: You can easily alter the sweetness by using swapping the soda for sparkling water or leaving out the sugar. You can also use varying amounts of the kool-aid and lemonade concentrate as well as change up the fruit juice to make a holiday punch to your tastes.

How to store Christmas Punch

Alright, once you’ve got that punch all mixed up, it’s time to dive in and enjoy it while it’s fizzy and fab! If you end up with leftovers, you can keep ’em for later in the fridge, but just a heads up – those bubbles are gonna take a chill pill eventually. If you wanna keep the party poppin’ with no leftovers in sight, just whip up one batch at a time.

How long will Christmas Punch last in the fridge?

Mix up everything except for the ginger ale, and you can store it in the fridge for up to 2 days. Then when you’re ready to serve the punch, add the ginger ale and enjoy!

Can I freeze this easy Christmas Punch?

Yup, you can freeze this punch! Pour it into a freezer-safe container, leaving a bit of space at the top for it to expand. It’ll keep in the freezer for up to 1 month.

Frequently asked questions

Honey, this Christmas Punch is like the ultimate sipper for all your festive shindigs! It’s a cinch to whip up and just perfect for serving up to a crowd of your fave people. And the best part? There’s a whole world of ways you can tweak and twist this recipe to make it all your own! So go ahead, get your mix on, and enjoy every sparkling, merry moment!

More Holiday Drink Recipes

• Peppermint Eggnog White Hot Cocoa
• Chocolate Martini
• Easy Fruit Punch
• Berry Rhubarb Punch 
• Peach Nectar Punch
• Mango Citrus Punch

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Easy Christmas Punch

This easy Christmas Punch is refreshing, filled with seasonal pomegranate flavor, and not overly sweet. In less than 5 minutes you’ll have a lovely, useful centerpiece for any holiday party! 

Course Drink

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 20 servings

Calories 121kcal

Author Jocelyn Delk Adams

Equipment

• Punch Bowl

Ingredients

• 0.28 oz Tropical Punch Kool aid packets 2 0.14 packets
• 2 cups granulated sugar
• 6 cups water
• 1 cup frozen pink lemonade concentrate thawed
• ½ cup pomegranate juice
• 4 cups ginger ale
• Pomegranate seeds, green and cranberries for garnish

Instructions

• Mix all ingredients together.
• Stir in pomegranate seeds and cranberries and serve.

Notes

How to store Christmas Punch

Alright, once you’ve got that punch all mixed up, it’s time to dive in and enjoy it while it’s fizzy and fab! If you end up with leftovers, you can keep ’em for later in the fridge, but just a heads up – those bubbles are gonna take a chill pill eventually. If you wanna keep the party poppin’ with no leftovers in sight, just whip up one batch at a time.

How long will Christmas Punch last in the fridge?

Mix up everything except for the ginger ale, and you can store it in the fridge for up to 2 days. Then when you’re ready to serve the punch, add the ginger ale and enjoy!

Can I freeze this easy Christmas Punch?

Yup, you can freeze this punch! Pour it into a freezer-safe container, leaving a bit of space at the top for it to expand. It’ll keep in the freezer for up to 1 month.

Nutrition

Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 22mg | Fiber: 1g | Sugar: 30g | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

The post Easy Christmas Punch appeared first on Grandbaby Cakes.

There’s nothing like a big ol’ slice of sweet potato pie. But let’s be real boos, after a holiday dinner where you’ve had turkey, dressing, mac and cheese, and that second helping of greens you swore you wouldn’t take, sometimes all you want is a little bite of something sweet. That’s where these sweet potato cookies come in clutch! They’re the perfect way to get all the cozy flavors of your favorite pie without the commitment of a whole slice. Plus, you can eat one, two… Okay, six, and it still feels like a “light dessert”. It’s math, I promise!

The Lowdown on These Sweet Potato Pie Cookies

Cuisine Inspiration: Southern holiday magic, y’all!

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free

Key Flavor: Sweet potato pie vibes with a hint of cinnamon spice and everything nice

Skill Level: Beginner-friendly!

Fork-Free Dessert

You get all the flavor of a sweet potato pie without the need for a plate, fork, or even a napkin (unless you’re as messy as me). Portable, sharable, and easy to make!

Perfect Texture Combo

These cookies have the best of both worlds: soft, chewy cookie on the outside and creamy, velvety filling in the middle.

Brown Butter Magic

Y’all, the brown butter in these cookies? Incredible. It’s got that nutty, toasty flavor that’s the BOMB. If you’ve never browned butter before, don’t worry. It’s simple, and once you smell it, you’ll wanna put it in everything!

Ingredients you’ll need to make Sweet Potato Pie Cookies

For the Sweet Potato Filling

• Sweet Potato: Bake it up until it’s soft and sweet. Scroll down to the recipe card to learn how to do it!
• Oil: A little goes a long way to help that sweet potato bake. Use whatever you’ve got, vegetable oil, canola, or even olive oil.
• Salted Butter: Adds richness to the filling.
• Granulated Sugar: Sweetens up the filling just right.
• Egg: Helps hold everything together.
• Vanilla Extract: A touch of vanilla rounds out the flavors in this sweet potato pie cookies recipe. Don’t skip this one boos!
• Nutmeg & Cinnamon: They give the filling that classic sweet potato pie flavor.

For the Brown Butter Cookie Dough

• Unsalted Butter: Browning it gives the cookie dough its signature nutty flavor. No shortcuts here y’all, it’s worth it!
• All-Purpose Flour: The base of the dough.
• Cream of Tartar: Keeps your sweet potato cookies soft and gives that signature tang.
• Baking Soda: Helps the cookies puff up.
• Kosher Salt: Balances out the sweetness. If you’re using table salt, cut the amount in half.
• Cinnamon: Adds a little spice to the dough.
• Granulated Sugar: Sweetens everything.
• Egg: Keeps the dough soft and chewy.
• Vanilla Extract: For that classic cookie flavor.

For the Rolling Mixture

• Granulated Sugar: For that addictive cinnamon-sugar coating.
• Cinnamon, Nutmeg, Cloves, & Allspice: This spice blend is giving all the holiday feels. Adjust the mix if you want more or less of a certain spice.
• Powdered Sugar: Just a light dusting to make these cookies look bakery-worthy.

How to make Sweet Potato Pie Cookies

Step 1: Mix the Cookie Dough

1

Add unsalted butter to a small saucepan and cook over medium low until it melts and starts to bubble.

2

Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty. Remove from the heat, set aside and allow to cool.

3

Combine cooled butter and sugar in stand mixer fitted with a beater attachment. Mix on medium speed until combined and smooth.

4

Add in egg and allow to incorporate completely. Scrape down bottom and sides of bowl and mix again.

5

Pour in heavy cream and vanilla and mix.

6

Add flour, cream of tartar, baking soda, salt, and cinnamon.

7

Mix until combined. Once combined, cover the bowl with plastic wrap and set in refrigerator until dough has firmed up, but is still easily shaped.

Step 2: Make the Rolling Mixture and Shape the Cookies

8

Combine all ingredients in a small bowl and stir together.

9

Scoop out cookie dough, press it into a small 2-inch disk, then roll it in the rolling mixture.

10

Place cookies on a sheet pan, spread evenly apart. Then, use a scoop to press in the center of each cookie, leaving an indentation for the filling.

Step 3: Prep the Sweet Potato Filling, Fill the Cookies, and Bake ‘Em Up!

11

Place the potato in a large bowl and whisk in salted butter and sugar. Then, add in the egg and vanilla extract, followed by the nutmeg, cinnamon, and flour.

12

Whisk until your filling mixture is smooth.

13

Place about a tablespoon of filling in the middle of each cookie.

14

Bake until the filling has softened, and the cookie has spread and just started to brown at the bottom and edges of the cookie.

What to serve with these easy sweet potato cookies

• Top It Off Right: I always finish mine with a dollop of homemade whipped cream (with a sprinkle of cinnamon, of course!).
• Drizzle ‘Em: Drizzle on some chocolate ganache, caramel sauce, or both because why not?
• Warm Drink Pairings: Cozy cookies deserve a cozy drink! Serve these up with a mug of spiced apple cider, creamy hot cocoa, or a piping hot cup of buttered rum.
• Cookies Galore: Add these beauties to your Thanksgiving cookie tray alongside soft shortbread cookies, pecan pralines, or classic sugar cookies.

Menu Option: The Ultimate Cookie Board With Sweet Potato Pie Cookies

These neapolitan cookies are chewy, buttery sugar cookies that are naturally flavored with fruity strawberry, creamy vanilla and rich chocolate!

This eggnog cookie recipe is so easy with a spiced butter cookie base and homemade icing made with real eggnog. Perfect for a holiday-inspired cookie board!

These hot chocolate cookies are dripping in chocolatey goodness and sprinkled with gooey bites of marshmallow fluff.

My gingerbread crinkle cookies are crackly-topped cookies are delightfully chewy, fat with flavor and incredibly easy to make!

Recipe Substitutions

• Sweet Potato: Use canned sweet potato puree instead, but make sure it’s plain (not the pre-seasoned pie filling). It’ll save you some time on the big day.
• Flour: For a gluten-free version, swap out the all-purpose flour with a 1:1 gluten-free baking mix.
• Cream of Tartar: Use a teaspoon of lemon juice or white vinegar instead.
• Granulated Sugar: If you’re low on powdered sugar, just toss granulated sugar into a blender and blitz until it’s super fine.

Recipe Variations and Additions

• Pecan Topping: Sprinkle some chopped pecans on top of the filling before baking. It adds an addictive crunch!
• Extra Spice Kick: Love bold sweet potato pie cookies? Add a pinch of cardamom or ginger to the rolling mixture.
• Maple Magic: Swap the vanilla in the filling with maple extract or add a little maple syrup for a deeper, richer flavor that screams fall.

Expert Tips and Tricks for making the best sweet potato cookies recipe

1. Prep Ahead for Less Stress: Make the cookie dough and sweet potato filling a day in advance. Store the dough in the fridge and the filling in an airtight container. That way, on baking day, all you gotta do is assemble and bake.
2. Whisk Away the Strings: When whipping up that sweet potato filling, remember to stop and rinse the whisk to get rid of those pesky stringy bits. Do this a couple of times, and your filling will be silky smooth.
3. Measure Your Flour Right: Scoop and level your flour with a spoon instead of packing it into the cup. Too much flour can make the cookies dry.
4. Don’t Skip the Chill Time: This is REALLY important, boos! Letting the cookie dough chill for at least an hour makes it easier to handle and helps the cookies keep their shape in the oven.

How to store Sweet Potato Pie Cookies

Once your cookies are fully cooled, store them in an airtight container at room temperature in a cool, dry spot, or inside the fridge.

If you store them in the fridge and wanna reheat them, zap them in the microwave for 10-15 seconds or pop them in a 300°F oven for a couple of minutes.

How long will Sweet Potato Pie Cookies last in the fridge?

At room temp, they’ll stay fresh for about 3 days. In the fridge, they can stay fresh for about 5-6 days.

Can I freeze sweet potato cookies?

You definitely can! Bake the cookies, let them cool completely, then freeze in a single layer before transferring them to a freezer bag or container. They’ll stay fresh for up to 2 months.

You can also scoop out your cookie dough, skip the rolling mixture, and freeze on a sheet pan until firm. Once frozen, pop the dough balls into a freezer bag. When you’re ready to bake, let the dough thaw slightly, roll it in the spice mix, and bake.

Frequently asked questions

And there you have it, boos! Soft, buttery sweet potato pie cookies, all wrapped up in holiday spice and love. These cookies are the perfect excuse to grab one now and “test” it, just to make sure it’s as good as you remember… You know, for quality control. Because nothing says “Happy Holidays!” like sneakin’ a cookie before the guests arrive.

More Delicious Cookie Recipes

• Chocolate Sugar Cookies
• Peach Cobbler Cookies
• Southern Tea Cakes
• Key Lime Pie Cookie Cups
• Pumpkin Chocolate Chip Cookies
• Brown Butter Snickerdoodles
• Shortbread Cookie Recipe

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Sweet Potato Pie Cookies

Sweet potato pie cookies are the best of both world a sweet potato pie and a spiced sugar-style cookie!

Course Dessert

Cuisine American

Prep Time 55 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 14 cookies

Calories 212kcal

Author Jocelyn Delk Adams

Ingredients

Sweet Potato Filling

• 1 8- ounce sweet potato baked
• Oil
• 2 tablespoons salted butter room temperature
• 1/3 cup granulated sugar
• 1 large egg room temperature
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 2 teaspoons all-purpose flour

Brown Butter Cookie Dough

• ½ cup unsalted butter
• 1 ½ cup all-purpose flour
• 1 teaspoon cream of tartar
• ¾ teaspoon baking soda
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ½ cup granulated sugar + 2 tablespoons
• 1 large egg room temperature
• ¾ teaspoon pure vanilla extract

Rolling Mixture

• 1/3 cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1/8 teaspoon ground allspice
• Powdered sugar for garnish

Instructions

• Preheat oven to 400F. Start on the filling by washing and drying the sweet potato, then piercing with fork all over. Lightly rub a little oil over the entire surface of the sweet potato, then place on a parchment-lined sheet pan. Bake for about 40 minutes, or until a toothpick or skewer is inserted into the center of the potato with no resistance. Remove from the oven and set aside to cool slightly.
• Meanwhile, for the cookie dough, in a small 1-quart saucepan, add unsalted butter and cook over medium low until it melts and starts to bubble. Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty, about 6-8 minutes. Remove from the heat, set aside and allow to cool for about 10 minutes.
• In a small bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon until combined. Set aside.
• When browned butter is cool, combine cooled butter and sugar in stand mixer fitted with a beater attachment. Mix on medium speed until combined and smooth, 3 minutes.
• Add in egg and allow to incorporate completely. Scrape down bottom and sides of bowl and mix again for 30 seconds.
• Reduce the speed of the mixer to low, then add in your flour mixture and mix until just combined. Scrape down the bottom and sides of bowl. Add in vanilla and mix for a final 30 seconds.
• Once combined, cover the bowl with plastic wrap and set in refrigerator until dough has firmed up, but is still easily shaped, about 1 hour.
• While the cookie dough chills, return to the sweet potato filling. While the sweet potato is still warm, carefully remove the potato from its skin and discard. Place the potato in a large bowl and whisk in salted butter and sugar for 1 minute. (Once you start to mix the baked potato, long little stringy pieces will attach to the whisk; you'll want to rinse the whisk to get rid of those. Removing them makes the filling super smooth, so you're not eating the stringy parts.) Repeat these two or three times, each time rinsing the strings from the whisk.
• Whisk in the egg and vanilla extract, followed by the nutmeg, cinnamon, and flour until your filling mixture is smooth. Cover with plastic wrap, until the cookie dough has finished chilling.
• Reduce oven to 350F. Prepare two sheet pans each with parchment paper.
• For the rolling mixture, combine all ingredients in a small bowl and stir together.
• To assemble cookies, remove cookie dough and filling from the refrigerator. Using a #40 scoop, scoop out cookie dough, press it into a small 2-inch disk, then roll it in the rolling mixture. Place 6 cookies on each sheet pan, spread evenly apart.
• Then use the scoop to press in the center of each cookie, leaving an indentation for the filling. Place about a tablespoon of filling in the middle of each cookie.
• Bake until the filling has softened, and the cookie has spread and just started to brown at the bottom and edges of the cookie, about 13-15 minutes. Remove from the oven and let cool for 2 minutes on the pan, then move to a wire rack to continue cooling for another 3-5 minutes. Dust lightly with powdered sugar and enjoy warm!

Notes

• Prep Ahead for Less Stress: Make the cookie dough and sweet potato filling a day in advance. Store the dough in the fridge and the filling in an airtight container. That way, on baking day, all you gotta do is assemble and bake.
• Whisk Away the Strings: When whipping up that sweet potato filling, remember to stop and rinse the whisk to get rid of those pesky stringy bits. Do this a couple of times, and your filling will be silky smooth.
• Measure Your Flour Right: Scoop and level your flour with a spoon instead of packing it into the cup. Too much flour can make the cookies dry.
• Don’t Skip the Chill Time: This is REALLY important, boos! Letting the cookie dough chill for at least an hour makes it easier to handle and helps the cookies keep their shape in the oven.

Nutrition

Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 132mg | Potassium: 118mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2585IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg

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