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Easy Recipe Gluten Free Banana Cake

Hey everyone! It’s Michael Carter, your friendly neighborhood chef, and I’m so excited to share a recipe with you today – a seriously delicious and surprisingly easy one that’s perfect for busy weeknights or when you just want to treat yourself to something sweet. I’ve been experimenting with a lot of different cuisines lately, and this banana cake is just a total winner. Seriously, it’s so moist and flavorful, and it’s a guaranteed crowd-pleaser. Let’s dive in!


I’m on a major cake kick, and I’ve got over 10 other gluten-free cake recipes on my list – it’s a bit of a baking obsession, let’s just say! I’m planning on testing and perfecting this one for the next few months, so stay tuned for more updates!
Before we get started, just make sure your bananas are ripe – they should be a deep, gorgeous yellow. If you’re making my banana bread cookies, you’ll want to use the same technique! It’s a game-changer.


So, let’s talk about this gluten-free banana cake. It’s not like a dense, heavy bread – this one is light, fluffy, and seriously satisfying. I’ve been tweaking it a bit, but it’s a total winner. I’ve been experimenting with different techniques and flavors, and I’m so excited to share it with you.
The Recipe – Let’s Get Baking!

gluten free banana cake
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Easy Recipe Gluten Free Banana Cake

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  • Author: Michael Carter
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

1 cup pureed bananas (about 2–3 very ripe bananas)

¼ cup oil (I’m using avocado today, but any neutral oil will work – I like the flavor of almond)

⅔ cup granulated sugar (half light brown, half white – I like a little bit of both!)

2 large eggs (room temperature – this makes a HUGE difference!)

½ cup non-dairy milk (almond milk is my go-to!)

2 teaspoons vanilla extract

2 cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 is my favorite – it’s a little bit more forgiving!)

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon cinnamon

¼ teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Spray and line a 8×8 baking pan with parchment paper – it’s a lifesaver! Seriously, don’t skip this step.
  2. Add the bananas to your blender and puree until smooth. Measure out 1 cup worth in a measuring cup. Don’t over-blend – we want a nice, velvety texture.
  3. In a large bowl, combine the pureed bananas, oil, sugar, eggs, non-dairy milk, and vanilla extract. Beat with an electric mixer until everything is well combined.
  4. Add the dry ingredients, mixing just until combined. Don’t overmix – we want a light and airy batter.
  5. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. (I like to check around the 16-minute mark – it’s a good starting point!)
  6. Let the cake cool in the pan for about 15 minutes before carefully peeling it off the parchment paper. And don’t be afraid to let it cool completely before frosting!

Notes

  1. Don’t overmix: Seriously, this is the most important tip! Overmixing will lead to a tough cake.
  2. Adjust sweetness: If you prefer a sweeter cake, add a little more sugar.
  3. Add chocolate chips: A sprinkle of chocolate chips is always a good idea!
  4. Spice it up: A pinch of cinnamon or nutmeg adds a lovely warmth.

Nutrition

  • Serving Size: 8
  • Calories: 320-380 kcal
  • Sugar: 30-40g
  • Sodium: 150-200mg
  • Fat: 15-20g
  • Saturated Fat: 3-5g
  • Carbohydrates: 55-65g
  • Protein: 6-8g
  • Cholesterol: 0mg

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gluten free banana cake
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gluten free banana cake

Chocolate Coffee Cake Recipe Easy

let’s talk about comfort. Real comfort. Not the kind you find in a perfectly organized pantry (though, I do love a good pantry organization!), but the kind that comes from a warm slice of cake, a steaming mug, and maybe just a little bit of quiet time. Lately, life’s been…well, life! Busy, hectic, full of trying to balance work, travel inspiration for Easy Recipes List, and just generally keeping all the plates spinning. And honestly? I needed a little something to make things feel a little brighter. ✨ That’s where this chocolate coffee cake recipe easy comes in.

I’ve always been a huge fan of coffee – not just drinking it, but using it in my baking. It’s a secret weapon, honestly. It doesn’t necessarily make things taste like coffee (unless you want it to!), but it deepens the chocolate flavor in a way that’s just…magical. I remember experimenting with this concept back in culinary school at UC, trying to find the perfect balance. It took a few tries (and a lot of caffeine!), but I finally landed on a method that I think you’re going to absolutely love.

And the best part? It’s easy. Seriously. I get so many comments on Easy Recipes List asking for recipes that aren’t intimidating, that busy families can actually make. This chocolate coffee cake recipe easy fits that bill perfectly. It’s a one-layer cake, which means no complicated stacking or frosting disasters. It comes together quickly, and it’s incredibly forgiving.

Chocolate Coffee Cake Recipe Easy components

I’ve always believed that cooking shouldn’t be stressful. It should be fun! That’s why my motto is “Fun Cooking, Easier Life!” and I really try to embody that in everything I create for Easy Recipes List. This isn’t about being a professional pastry chef (though, my training definitely helps!). It’s about making something delicious that brings a little joy to your day. And let me tell you, the aroma of this cake baking in the oven? Pure joy.

I was actually testing this chocolate coffee cake recipe easy while on a quick trip to Portland last month, scouting out some amazing coffee shops for future content. The hotel room had a tiny kitchenette, and it was the perfect excuse to whip up a batch. The smell wafted down the hallway, and I ended up sharing slices with a few of the hotel staff! It’s a real crowd-pleaser.

Chocolate Coffee Cake Recipe Easy components mixing

And honestly, the sour cream is the key. Don’t skip it! It adds so much moisture and tenderness to the cake. I’ve had people ask if they can substitute Greek yogurt, and yes, you absolutely can! It’ll still be delicious. But trust me on the sour cream if you can. It really elevates the whole thing. Plus, the coffee buttercream is just… chef’s kiss. It’s light, airy, and perfectly complements the rich chocolate cake. It’s a simple buttercream, but the instant coffee gives it a lovely depth of flavor.

Chocolate Coffee Cake Recipe Easy components mixing

I’ve been getting a lot of requests for recipes that are great for prepping ahead, and this one definitely delivers. You can bake the cake a day in advance and frost it just before serving, or even freeze it for a last-minute dessert. It’s a lifesaver when you’re short on time but still want to impress. And speaking of impressing, this chocolate coffee cake recipe easy is perfect for potlucks, birthdays, or just a cozy night in.

Chocolate Coffee Cake Recipe Easy components mixing

Chocolate Coffee Cake Recipe Easy

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Chocolate Coffee Cake Recipe Easy

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Let’s talk about comfort! This easy chocolate coffee cake recipe is perfect for a cozy night in or a quick weeknight dessert. Made with sour cream for a super moist crumb and hot coffee for a decadent chocolate flavor, it’s a crowd-pleaser that comes together in under an hour.

  • Author: Michael Carter
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

Cake:

140 g (1 cup) all-purpose flour

220 g (1 cup) granulated sugar

40 g (½ cup) Dutch process cocoa powder, sifted

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

120 g (½ cup) sour cream, at room temperature

120 g (½ cup) hot coffee

50 g (¼ cup) vegetable oil

1 large egg + 1 yolk, at room temperature

2 teaspoons pure vanilla extract

Coffee Buttercream:

2–4 tablespoons heavy cream or milk, divided

2 teaspoons instant coffee

2 teaspoons pure vanilla extract

226 g (1 cup) unsalted butter, at room temperature

450 g (1 pound) powdered sugar, sifted

Pinch of salt

Instructions

  1. Preheat the oven to 350°F/177°C. Line a 9×9-inch square pan with parchment paper so it hangs off the edges.
  2. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl, whisk the sour cream, coffee, oil, egg, yolk, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
  5. Pour the batter into the prepared pan.
  6. Bake the cake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cake for 15 minutes in the pan and then transfer it to a wire rack to cool completely.
  8. In a small bowl, whisk together 2 tablespoons of cream and the instant coffee until dissolved. Whisk in the vanilla and set aside.
  9. In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
  10. Add the powdered sugar and salt and mix on low speed until completely incorporated.
  11. Mix in the coffee mixture and add any additional cream for desired consistency.
  12. Increase to medium speed and beat for 4-5 minutes until light and fluffy.
  13. Using an offset spatula or knife, frost the cooled cake.

Notes

  • Storage: Store cake in an airtight container at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator. Cake with buttercream will hold well in the fridge for up to 5 days.
  • Freezer: Wrap with plastic wrap and place in an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Cupcakes: Fill cupcake liners halfway and bake in a preheated 350°F/177°C oven for 18-20 minutes.
  • Nutrition Information: (Per Serving – approximate) Calories: 350, Fat: 20g, Protein: 4g, Carbohydrates: 45g

Nutrition

  • Serving Size: 16 servings
  • Calories: 350
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 50 mg

Did you make this recipe?

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Chocolate Coffee Cake Recipe Easy components mixing

I’d love to hear what you think! Please leave a comment below and let me know how it turned out. And don’t forget to rate the recipe!

Easy Applesauce Coffee Cake Recipe

Okay, friends, let’s talk about fall. Seriously, is there anything better than a crisp morning, a warm drink, and something delicious baking in the oven? I think not! Lately, I’ve been craving all things cozy, and that led me right back to a classic: coffee cake. But not just any coffee cake. This applesauce coffee cake is seriously next-level. It’s unbelievably soft, packed with cinnamon-sugar goodness, and honestly? It’s so easy, even if you’re a total beginner in the kitchen, you can nail it. ✨

I remember learning to bake with my grandma, and she always said the secret to a tender crumb was… well, a secret! But I think I’ve cracked the code, and it involves applesauce! It adds this subtle sweetness and keeps everything incredibly moist. I’ve been experimenting with different applesauce coffee cake recipes easy variations for years, and this one is the winner. It’s become a staple in my house, and I’m so excited to share it with you.

Honestly, I’ve been getting a ton of requests for more fall baking recipes on “Easy Recipes List,” and I totally get it. We’re all looking for those comforting flavors and that warm, fuzzy feeling. And let me tell you, this cake delivers. It’s perfect for a weekend brunch, a cozy afternoon treat, or even a little something special to bring to a potluck. Plus, it’s a fantastic way to use up any applesauce you might have on hand! I’ve been traveling a bit lately, exploring different culinary traditions (just got back from a fantastic trip to Mexico!), and it’s always inspiring to see how different cultures use simple ingredients to create incredible flavors. This cake, in its own way, feels like a celebration of simplicity.

Easy Applesauce Coffee Cake Recipe components

I’ve always believed that cooking shouldn’t be intimidating. It should be fun! That’s why I focus on applesauce coffee cake recipes easy that are approachable and don’t require a ton of fancy equipment or ingredients. This one is no exception. You probably already have most of the stuff in your pantry. And if you’re looking for other easy fall baking ideas, definitely check out my apple crumb cake recipe – it’s another crowd-pleaser! I’ve been getting a lot of comments asking for more applesauce coffee cake recipes easy that are quick to make, and this one fits the bill perfectly. It’s a lifesaver when you’re short on time but still want to impress.

Easy Applesauce Coffee Cake Recipe components

I’ve also been playing around with food photography lately – it’s a passion project of mine! Trying to capture the perfect light and texture is a challenge, but so rewarding. I think this cake is particularly photogenic, with its golden-brown streusel and fluffy interior. Speaking of which, the streusel is everything. It’s buttery, crunchy, and adds the perfect finishing touch.

Easy Applesauce Coffee Cake Recipe components

And finally, let’s talk about the applesauce itself. Unsweetened is the way to go! You want that subtle apple flavor without adding a ton of extra sugar. I’ve tried using sweetened applesauce before, and it just throws off the balance. Trust me on this one. This recipe is all about finding that perfect harmony of flavors. I’m a big believer in using quality ingredients, and it really makes a difference. I’m always saying, “Fun Cooking, Easier Life!” and this cake embodies that perfectly. It’s a simple recipe that brings a lot of joy.

Easy Applesauce Coffee Cake Recipe components
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Easy Applesauce Coffee Cake Recipe

Applesauce Coffee Cake
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This easy applesauce coffee cake is unbelievably soft, packed with cinnamon-sugar goodness, and perfect for fall mornings or any time you crave a cozy treat. It’s so easy, even beginners can nail it!

  • Author: Michael Carter
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 9x9 inch square 1x
  • Category: Breakfast, Dessert
  • Cuisine: American

Ingredients

Scale

1/2 cup oil

3/4 cups white sugar

1/2 cup sour cream (room temperature)

1 cup unsweetened applesauce (room temperature)

2 eggs (room temperature)

1 tbsp vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tbsp cornstarch

1/2 tsp salt

1/4 cup dark brown sugar (for filling)

1/2 tsp cinnamon (for filling)

1/4 cup white sugar (for streusel)

1/4 cup brown sugar (for streusel)

1/2 tsp cinnamon (for streusel)

3/4 cups all-purpose flour (for streusel) + 1-2 tbsp on the side

6 tbsp butter, melted and cooled completely (for streusel)

Instructions

  1. Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan.
  2. Combine brown sugar and cinnamon in a small bowl and set aside (this is your filling!).
  3. In a medium bowl, combine flour, brown sugar, white sugar, cinnamon, and melted butter for the streusel. Mix with a fork until combined. Add 1-2 tbsp extra flour if needed, then crumble with your hands. Refrigerate.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch, and salt.
  5. In a large bowl, whisk together oil and white sugar. Add eggs, applesauce, sour cream, and vanilla. Whisk until smooth.
  6. Gently fold the dry ingredients into the wet ingredients until just combined.
  7. Pour half the batter into the prepared pan and spread evenly. Sprinkle with the cinnamon sugar filling and about 4-5 tbsp of the streusel.
  8. Add the remaining batter and top with the rest of the streusel.
  9. Bake for 35-50 minutes, or until a toothpick inserted into the center comes out dry. Let cool completely before serving.

Notes

  • Make sure your wet ingredients are at room temperature for best results!
  • Use unsweetened applesauce – it makes all the difference.
  • If the streusel seems too wet, add a little more flour.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Don’t forget to rate and comment below! I love hearing from you guys.

Nutrition

  • Calories: 406 Kcal
  • Fat: 17 g
  • Carbohydrates: 60 g
  • Protein: 5 g

Did you make this recipe?

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Easy Applesauce Coffee Cake Recipe components

I hope you guys give this recipe a try! Let me know what you think in the comments below. And remember, cooking should be fun and easy. Happy baking! ❤️

Yellow Cake Mix Coffee Cake

Okay, let’s be real. Sometimes, you just need a little comfort food. And sometimes, you need it fast. I get it. Life is hectic, right? Between work, family, trying to squeeze in a workout (sometimes!), and just… existing, who has time to spend hours in the kitchen? That’s where this easy coffee cake recipe with cake mix comes in. It’s a total lifesaver. ✨

I stumbled upon this recipe a while back when I was seriously craving something sweet but didn’t want to deal with a complicated baking project. Honestly, I was staring into the pantry, feeling defeated, when I spotted a yellow cake mix. And a lightbulb went off! It’s amazing what a simple box mix can do, isn’t it? It saves so much time and mess, which, let’s be honest, is a win in my book. I mean, I spend enough time cleaning up after my attempts at elaborate dishes – sometimes simple is best!

Mix Components for easy coffee cake recipe with cake mix

This isn’t just any coffee cake, though. This easy coffee cake recipe with cake mix delivers that perfectly soft, moist cake layer topped with a sweet, nutty crumble. It’s coffee cake perfection, seriously. And the best part? It’s ridiculously easy to make. I mean, ridiculously. It’s the kind of recipe you can whip up on a weeknight, even when you’re feeling totally exhausted. I’ve made it after long days of recipe testing, and honestly, it’s the perfect reward.

I’ve been experimenting with this recipe for a while now, trying different brands of cake mix (they all work great – Duncan Hines, Betty Crocker, King Arthur… you name it!), and playing around with the crumble topping. I’m a pecan person through and through, but you can definitely use walnuts, almonds, or even omit the nuts altogether if you prefer. It’s all about making it your own! I even had a friend make it with macadamia nuts – it was amazing.

Mix Components for easy coffee cake recipe with cake mix

You know, I think a lot of people feel intimidated by baking. They think it has to be precise and complicated. But honestly, baking should be fun! It should be a way to relax and create something delicious to share with the people you love. And this easy coffee cake recipe with cake mix is proof that you don’t need to be a professional chef to bake something amazing. It’s all about keeping things simple and enjoying the process. My motto is “Fun Cooking, Easier Life!” and this recipe embodies that perfectly.

Mix Components for easy coffee cake recipe with cake mix

I remember one time, I was hosting a last-minute brunch for some friends, and I was totally stressed out. I hadn’t planned anything, and I was running around like crazy. Then I remembered this recipe. I threw it together in about 30 minutes, and my friends raved about it! It saved the day, honestly. And that’s the beauty of this easy coffee cake recipe with cake mix – it’s a lifesaver when you need it most.

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Yellow Cake Mix Coffee Cake

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A delicious coffee cake made using yellow cake mix, perfect for breakfast or brunch.

  • Author: Michael Carter
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast & Brunch
  • Cuisine: American

Ingredients

Scale

1 box Yellow Cake Mix

¼ cup unsalted butter, melted and cooled

1 cup light brown sugar

1 cup chopped pecans or nut of your choice

3 large eggs, room temperature

1 ½ cups room temperature sour cream or plain yogurt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9″x13″ inch baking dish with cooking spray; set aside.
  2. Remove ⅔ cup of cake mix straight from the box and combine with melted butter, brown sugar, and chopped nuts; set aside.
  3. In a medium bowl, combine remaining cake mix with the room temperature eggs and sour cream, mixing with a wooden spoon until batter is smooth.
  4. Pour half of the cake batter into the prepared pan. Top with half of the crumb mixture. Repeat layers.
  5. Bake for 45 minutes to 1 hour, checking for doneness after 30-45 minutes, until a toothpick inserted into the center comes out clean.

Notes

  • Every oven bakes at different speeds, so be sure to check for doneness around 30 minutes.
  • To make in a Bundt pan: Make 2 layers of crumb in the center of the cake instead of one on top. Bake time may be shorter – check after 30 minutes.
  • To make muffins: Grease or line a 12-cup muffin pan and create layers in each muffin cup. Bake at 425°F for 8 minutes, then reduce to 350°F for 15 minutes.
  • Storage: Store in the fridge for up to 1 week, covered tightly. Freeze for up to 3 months.
  • Loved this recipe? Please leave a rating and comment below! I love hearing from you! ❤️

Nutrition

  • Calories: 400 kcal
  • Sugar: 38 g
  • Sodium: 346 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 1 g
  • Carbohydrates: 56 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 74 mg

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Easy Blueberry Coffee Cake Recipe

Okay, so picture this: Saturday morning, sun streaming in, a hot cup of coffee… and a slice of warm, fluffy blueberry coffee cake. Yeah, that’s the life, right? ✨ I was just thinkin’ about those perfect weekend mornings, and it reminded me of this blueberry coffee cake recipe easy I’ve been makin’ forever. Honestly, it’s a total game-changer.

I’m a firm believer that baking shouldn’t be intimidating. It should be fun! And this recipe? It’s so easy, even if you’re not a seasoned baker. I mean, I went to culinary school and all, but sometimes you just want somethin’ simple, ya know? This blueberry coffee cake recipe easy is that somethin’. It’s perfect for brunch, a little afternoon treat, or even just when you need a little pick-me-up.

Blueberry Coffee Cake Recipe Components

I actually made this for a friend’s baby shower last month, and it was a hit. Seriously, people were askin’ for the recipe before they even finished their first slice! It’s that good. And the best part is, it’s totally customizable. You can swap out the blueberries for raspberries, add a little lemon zest, or even throw in some chocolate chips. The possibilities are endless! I’ve even seen people make it with peaches – sounds amazing, right?

Blueberry Coffee Cake Recipe Components

I’m always preachin’ about keepin’ things simple in the kitchen, and this blueberry coffee cake recipe easy is a prime example. It’s all about using good ingredients and not overthinkin’ things. I mean, life’s too short to stress over a cake, right? Plus, it’s a great way to use up those blueberries that are lookin’ a little sad in the fridge. Waste not, want not, as my grandma used to say!

Blueberry Coffee Cake Recipe Components

Honestly, I’m a sucker for a good streusel topping. It just adds that extra little somethin’ somethin’, ya know? That perfect crunch and sweetness. And this recipe has a seriously good streusel topping. It’s buttery, crumbly, and just… chef’s kiss. 🤌 I’ve tried a bunch of different variations, but this one is definitely my favorite. It’s the perfect complement to the juicy blueberries and the soft, moist cake. This blueberry coffee cake recipe easy is a total crowd-pleaser, trust me.

blueberry coffee cake recipe easy
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Easy Blueberry Coffee Cake Recipe

blueberry coffee cake recipe easy
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A tender and delicious blueberry coffee cake with a sweet streusel topping. Perfect for breakfast, brunch, or dessert!

  • Author: Michael Carter
  • Prep Time: 15 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast & Brunch
  • Cuisine: American

Ingredients

Scale

1 ½ cups granulated sugar

½ cup Shortening* (Butter works too, if you prefer!)

2 large eggs

1 cup milk

1 teaspoon vanilla extract

4 cups all-purpose flour

4 teaspoons baking powder

½ teaspoon salt

3 cups blueberries, fresh or frozen (totally up to you!)

For that Amazing Streusel Topping:

½ cup all-purpose flour

¼ cup granulated sugar

¼ cup packed brown sugar

¼ cup cold butter, cut into little pieces – think pea-sized!

Instructions

  • First things first: Preheat your oven to 375°F (190°C) and grease up a 9×13 inch baking pan. Don’t skip this step, or your cake will stick!
  • In a big bowl (or your stand mixer, if you’re feelin’ fancy), cream together the sugar and shortening until it’s nice and fluffy.
  • Crack in those eggs, pour in the milk and vanilla, and mix it all up until everything’s combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Then, gently add it to the wet ingredients. Don’t overmix, okay? Just until it’s combined.
  • Now for the fun part: Gently fold in those blueberries! Be careful not to squish ’em too much.
  • Pour the batter into your greased baking pan.
  • Time for the streusel! Combine all the streusel ingredients in a bowl and sprinkle it evenly over the batter.
  • Pop it in the oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens can be tricky!

Notes

  • Shortening vs. Butter: I like shortening for a super tender cake, but butter works great too!
  • Berry Swap: Feel free to use raspberries, blackberries, or whatever berries you’re diggin’!
  • Make Ahead Magic: You can totally make the batter ahead of time! Just pour it into the pan, cover it, and stick it in the fridge for a few hours (or even overnight!). Let it sit at room temp for 30 minutes before adding the streusel and baking.
  • Freezin’ for Later: Let the cake cool completely, then wrap it tightly in plastic wrap and then foil. It’ll stay good in the freezer for up to 3 months. Thaw it overnight in the fridge.
  • Spice it Up!: Add a tablespoon of lemon zest for a Lemon Blueberry Coffee Cake, or swap half the milk for sour cream for a tangier flavor.

Nutrition

  • Calories: 425 kcal
  • Sugar: 38 g
  • Sodium: 259 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 1 g
  • Carbohydrates: 69 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 40 mg

Did you make this recipe?

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Blueberry Coffee Cake Recipe Components

Don’t forget to rate and comment below if you try this recipe! I love hearin’ from you guys! ❤️

Quick & Easy Halloween Chocolate Cake Recipe From Scratch

Okay, so Halloween is comin’ up fast, right? And let’s be real, sometimes you want a cake that’s a little more… grown-up. Not, like, covered in plastic spiders and neon frosting (unless that’s your thing, no judgment!). I was thinkin’ about that, and I remembered this chocolate cake recipe from scratch easy Halloween I whipped up last year. It was a total hit!

I had this vision of a really elegant, kinda spooky cake – think dark chocolate, ombre orange frosting, maybe a few subtle spiderwebs. I’m not gonna lie, I’ve had some epic fails with cake decorating in the past. One year I tried to be an “icy vampire” and ended up lookin’ like a… well, let’s just say a slightly disheveled Italian grandma. 😂 But this cake? This cake actually turned out pretty darn close to what I imagined. And it tastes amazing. Seriously, it’s a chocolate dreamsicle in cake form.

chocolate cake recipe from scratch easy halloween

I’m all about makin’ things easy, ya know? That’s kinda my whole thing with Easy Recipes List. And this chocolate cake recipe from scratch easy Halloween is definitely easy. It starts with a classic Hershey’s chocolate cake base, but I added a few little tweaks to make it extra special. A touch of black cocoa powder for a super dark color, some espresso powder to deepen the chocolate flavor, and a little orange oil because chocolate and orange are a match made in heaven. Plus, I used melted butter instead of oil for a richer, more tender crumb. Trust me, it makes a difference!

chocolate cake recipe from scratch easy halloween

Honestly, the frosting is where the magic happens. It’s a creamy, dreamy ermine frosting flavored with vanilla, a hint of orange, and a touch of chocolate bitters. It sounds fancy, but it’s actually super simple to make. And the ombre effect? Totally achievable, even if you’re not a professional baker. I’ll walk you through it step-by-step. It’s all about layering different shades of orange frosting and smoothing it out with a cake smoother. It’s kinda therapeutic, actually. This chocolate cake recipe from scratch easy halloween is perfect for a party, or just a cozy night in.

chocolate cake recipe from scratch easy halloween

I’ve been gettin’ a lot of requests for easy Halloween recipes lately, and I’m happy to deliver! I mean, who doesn’t love a good spooky treat? And this chocolate cake recipe from scratch easy halloween is the perfect way to get into the Halloween spirit. It’s fun to make, it looks impressive, and it tastes absolutely delicious. Plus, it’s a great way to show off your baking skills (even if you’re a beginner!). I’m tellin’ ya, this cake will be the star of your Halloween party.

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Easy Chocolate Halloween Cake Recipe From Scratch

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This easy chocolate cake recipe is perfect for Halloween! It’s a rich, dark chocolate cake with a creamy orange ombre frosting and subtle spooky details

  • Author: Michael Carter
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

14 oz granulated sugar (2 cups)

8 oz all-purpose flour (1 ¾ cup)

1.75 oz sifted cocoa powder

0.5 oz black cocoa powder (about 2 Tablespoons)

1 tablespoon espresso powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

2 large eggs, at room temperature

4 oz buttermilk, room temperature (½ cup)

4 oz whole milk, room temperature (½ cup)

4 oz melted butter (1 stick)

2 teaspoons vanilla extract

3–5 drops orange oil

8 oz (1 cup) boiling water

For the Creamsicle Frosting:

2 oz all-purpose flour (scant ½ cup)

10.5 oz granulated sugar (1 ½ cups)

⅜ teaspoon kosher salt (I use Morton’s)

12 oz whole milk (1 ½ cups)

12 oz unsalted butter, at cool room temperature (3 sticks)

1 teaspoon vanilla extract (Tahitian, if you have it)

2–3 drops orange oil

Several shakes of chocolate bitters (Optional but lovely)

Instructions

  1. Preheat oven to 350°F (175°C), and set a rack in the center of the oven.
  2. Prepare 3 6-inch cake pans by spraying with pan spray, lining the bottoms with a parchment circle and spraying again.
  3. In a large bowl, thoroughly whisk together the sugar, flour, cocoa powders, espresso powder, baking powder, baking soda, and salt.
  4. In another bowl, thoroughly whisk together the eggs, buttermilk, milk, melted butter, vanilla extract and orange oil.
  5. Pour the wet mixture into the dry mixture and whisk well for about 3 minutes. While you’re whisking, heat up your one cup of water to a boil.
  6. Pour in the boiling water and whisk thoroughly so the water is completely and evenly incorporated.
  7. Divide the batter evenly among the three prepared pans and bake for 20 minutes.
  8. Carefully turn the pan from front to back and bake an additional 10-15 minutes or until the cakes spring back when touched and an instant read thermometer registers 200F.
  9. Remove to a rack to cool in the pans for 15 minutes. Run a slim knife around the insides of each pan and then turn out onto cooling racks.
  10. Frost and decorate as desired.

Notes

Don’t expect your cake slices to stand up nice and pretty. Lay them on their sides. Since the cake is very rich and moist, it wouldn’t be the worst thing ever to cut each slice in half allowing each serving to be only 1 1/2 layers tall.

Nutrition

  • Calories: 634 kcal
  • Sugar: 60 g
  • Sodium: 260 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Carbohydrates: 81 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 113 mg

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Easy Carrot Cake Recipe With Cake Mix

Okay, so let’s talk carrot cake. It’s a classic, right? But sometimes, the thought of making a carrot cake from scratch feels… daunting. All that grating, all those spices… it can be a lot! But trust me, you don’t need to spend hours in the kitchen to get a seriously delicious, moist, and flavorful carrot cake. This easy carrot cake recipe with cake mix is a total game-changer.

I was talkin’ to my mom the other day, and she was reminiscing about her grandma’s carrot cake. Apparently, it was legendary. But she also admitted that it took all day to make! And I thought, “There has to be a better way!” I mean, who has time for an all-day baking project? That’s where this recipe comes in. It’s quick, it’s easy, and it tastes like it took way longer to make than it actually did. Seriously, it’s a little secret weapon for when you want to impress without spending hours in the kitchen. ✨

I’ll be honest, I was a little skeptical at first about using a cake mix. But I was blown away by the results! The yellow cake mix actually adds a buttery richness that you just don’t get with a traditional carrot cake mix. It’s a little trick I learned, and it makes all the difference. Plus, it allows you to control the amount of spices, nuts, and carrots, so you can customize it to your liking. This easy carrot cake recipe with cake mix is all about flexibility and flavor.

I made this for a friend’s birthday last week, and she was absolutely obsessed. She kept saying, “This is the best carrot cake I’ve ever had!” And honestly, I was pretty proud. It’s just so satisfying to create something that people love, especially when it’s so easy to make. And the best part? It’s not just delicious, it’s also relatively healthy! Okay, it’s still cake, so don’t go crazy, but the carrots add a good dose of vitamins and fiber. 😉 This easy carrot cake recipe with cake mix is a win-win!

Honestly, I’m a firm believer that baking shouldn’t be stressful. It should be fun! And this recipe embodies that perfectly. It’s proof that you don’t need to be a professional chef to create something amazing. It’s all about using good ingredients, keeping things simple, and enjoying the process. And trust me, the end result is worth it. This easy carrot cake recipe with cake mix is a guaranteed crowd-pleaser.

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Easy Carrot Cake Recipe With Cake Mix

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This easy carrot cake recipe with cake mix is a total game-changer! It’s quick, easy, and tastes like it took way longer to make than it actually did.

  • Author: Michael Carter
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

1 box yellow cake mix

2 cups grated carrots

½ cup water

3 large eggs

1/2 cup vegetable oil

1/4 cup raisins

1/2 cup crushed pineapple, do not drain

2 tsp. ground cinnamon

1/4 cup walnuts, chopped

For the Cream Cheese Frosting:

2 tbsp. Countryside Creamy unsalted butter

2 8-ounce packages Happy Farms cream cheese, softened

1/4 c Baker’s Corner Light Brown Sugar

4 c Baker’s Corner Confectioners Sugar

1 tsp. vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). (If you have a convection oven heat to 325°F.) Prepare (butter and flour, spray with pan release, or use GOOP) two 8-inch round cake pans.
  2. In the bowl of a stand mixer, add all the ingredients and beat at low speed just until everything is just incorporated, then increase the speed to medium and beat for another 2 minutes.
  3. Divide the batter into the two prepared pans and place in the oven for 35-40 minutes. Test the cakes at 30 minutes; if a toothpick comes out clean, the cakes are done.
  4. Allow cakes to cool for about 10 minutes in the pan, then invert onto a cooling rack until the cakes cool to room temperature. Do not frost cakes until they have cooled completely.
  5. To make the frosting: Melt butter and allow it to cool. In a large bowl, combine cream cheese, butter, brown sugar, confectioners sugar, and vanilla extract. Mix on medium-high until smooth and creamy. Spread immediately and store cake in refrigerator.

Notes

  • You can leave out the pineapple if you want, but I do recommend leaving it in. It adds moisture to the cake.
  • Feel free to play with the seasoning! Add nutmeg, cloves, or allspice for extra flavor.
  • Make sure your cake is completely cooled before frosting.
  • Don’t forget to rate this recipe and leave a comment below! I love hearing from you and seeing your creations. Tag me on Instagram if you make it!

Nutrition

  • Calories: 420 kcal
  • Sugar: 38 g
  • Sodium: 280 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 75 mg

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Easy Sour Cream Pound Cake Recipe

Okay, friends, let’s talk comfort food. Real comfort food. The kind that instantly transports you back to a simpler time, filled with warm kitchens and even warmer hugs. For me, that time is spent with my Grandma Rose. She wasn’t a fancy cook, not at all. But she made the best pound cake. Seriously, it was legendary. And the secret? Sour cream. It makes it unbelievably moist and tender. I spent years trying to recreate it, and finally, I think I’ve gotten pretty darn close! This sour cream pound cake recipe easy version is a tribute to her, and I’m so excited to share it with you. ❤️

I remember being a little kid, maybe six or seven, and just watching her bake. She’d let me “help” (mostly by making a mess, let’s be honest!), and the smell of vanilla and baking cake would fill the whole house. It wasn’t about perfection; it was about the process, the love, and the joy of sharing something delicious. That’s what I try to bring to everything I do with Easy Recipes List – making cooking approachable and, well, fun. Because let’s face it, life’s too short for complicated recipes!

I’ve been experimenting with this sour cream pound cake recipe easy for a while now, tweaking it here and there. I’ve tried different flours, different sugars, even different extracts. But the core always comes back to that simple, beautiful combination of butter, sugar, sour cream, and a touch of baking soda. It’s amazing how a few ingredients can create something so special. I’ve even taken this recipe on the road with me! When I was traveling through Italy last year, I found myself craving something familiar, something that reminded me of home. So, I tracked down some good quality butter and sour cream (surprisingly easy to find!), and baked a loaf in a tiny Airbnb kitchen. It was a little slice of California in the heart of Tuscany. ✨

Honestly, I think this sour cream pound cake recipe easy is perfect for any occasion. A weekend brunch, a birthday celebration, or just a Tuesday afternoon when you need a little pick-me-up. It’s also surprisingly versatile. You can add blueberries, raspberries, or even a lemon glaze. I’ve even seen people dust it with powdered sugar and serve it with a scoop of vanilla ice cream. The possibilities are endless! And the best part? It’s so easy to make, even if you’re a complete beginner. Don’t be intimidated by “pound cake” – it doesn’t mean you need to be a master baker. This recipe is proof of that. I truly believe anyone can make this, and I want you to!

I’ve been getting so many requests for a classic pound cake recipe, and I’m thrilled to finally share this one. It’s a little piece of my heart, and I hope it brings you as much joy as it brings me. So, let’s get baking! And remember my motto: Fun Cooking, Easier Life!

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Easy Sour Cream Pound Cake Recipe

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This easy sour cream pound cake recipe is a tribute to Grandma Rose! It’s unbelievably moist, tender, and perfect for any occasion.

  • Author: Michael Carter
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

1 ½ cups all-purpose flour

1 ½ cups white sugar

½ cup (1 stick) butter, softened

½ cup sour cream

3 large eggs

1 pinch baking soda

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8×4-inch loaf pan. (Don’t skip this step! It’ll save you a lot of heartache later.)
  2. In a large bowl, beat the butter and sugar together until light and fluffy. This is where a good mixer comes in handy, but you can definitely do it by hand if you’re feeling ambitious!
  3. Add the sour cream and eggs to the butter-sugar mixture and mix well. Make sure everything is nicely combined.
  4. In a separate bowl, whisk together the flour and baking soda.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix – that can make the cake tough.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a richer flavor, use European-style butter.
  • Feel free to add a teaspoon of vanilla extract to the batter.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • Don’t forget to rate and comment on this recipe if you try it! I love hearing from you guys. 😊

Nutrition

  • Calories: 312 kcal
  • Sugar: 30 g
  • Sodium: 120 mg (5% Daily Value)
  • Fat: 13 g (17% Daily Value)
  • Saturated Fat: 8 g (39% Daily Value)
  • Carbohydrates: 45 g (16% Daily Value)
  • Fiber: 1 g (2% Daily Value)
  • Protein: 4 g (9% Daily Value)
  • Cholesterol: 85 mg (28% Daily Value)

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy Sour Cream Pound Cake Recipe without anything

Disclaimer: Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Easy Gluten-Free Chocolate Cake Recipe

Okay, so listen up! I get it. Sometimes you want cake. But sometimes, you need cake that fits your lifestyle, ya know? And for a lot of people, that means gluten-free. Honestly, for years I thought gluten-free baking was… complicated. But I was wrong! And this easy gluten free chocolate cake recipe is proof of that. It’s seriously a game-changer.

I was talkin’ to a friend recently who’s got Celiac, and she was tellin’ me how frustrating it is to find a good chocolate cake that doesn’t taste like cardboard. And I thought, “Challenge accepted!” I spent a little time in the kitchen, experimentin’ with different flours and techniques, and I finally landed on this recipe. And let me tell you, it’s good. Like, really good. You would seriously never know it’s gluten-free.

I’m all about keepin’ things simple, and this easy gluten free chocolate cake recipe is about as simple as it gets. It’s a one-bowl wonder, which means less mess and less stress. And honestly, who doesn’t love that? I mean, I spend enough time cleanin’ up after my more elaborate creations, so a one-bowl recipe is always a win in my book. Plus, it’s super moist and fluffy, with a rich, decadent chocolate flavor. Seriously, it’s the perfect cake for any occasion.

I’ve made this easy gluten free chocolate cake recipe for birthdays, potlucks, and just because I was craving chocolate. And every single time, it’s a hit. People are always surprised when I tell them it’s gluten-free. They’re like, “No way! This tastes just like the real thing!” And that’s the best compliment I could ask for. I mean, I want to make baking accessible to everyone, regardless of their dietary restrictions. And this recipe does just that.

Honestly, I think everyone deserves a little bit of chocolate cake in their life. It’s just… happiness in cake form, ya know? And this easy gluten free chocolate cake recipe is the perfect way to spread a little happiness. So go ahead, give it a try. I promise you won’t be disappointed.

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Gluten-Free Chocolate Cake

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This easy gluten-free chocolate cake recipe is a game-changer! It’s a one-bowl wonder that tastes just like the real thing, even for those who aren’t gluten-free.

  • Author: Michael Carter
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Total Time: 47 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

2 ⅔ cups sifted Gluten-Free All-Purpose Baking Flour (I used Bob’s Red Mill 1:1, which I highly suggest)

1 cup sifted cocoa powder

1 ½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup milk (dairy or non-dairy)

1 cup white sugar

¾ cup light brown sugar

3 eggs

1 teaspoon vinegar (white or apple cider)

1 tablespoon vanilla extract

⅔ cup oil (safflower, canola, refined avocado, etc.)

1 cup hot brewed coffee or boiling water

For the Buttercream:

¾ cup butter (1 ½ sticks)

½ cup sifted cocoa powder

3–5 cups sifted powdered sugar (adjust to get your desired consistency)

2–4 tbsp milk (dairy or non-dairy)

2 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Prepare either 1 9×13 cake pan or 2 round 8-inch cake pans. Spray the bottom(s) with oil then add parchment paper just to the bottom.
  • In a large mixing bowl, whisk together all wet ingredients aside from the coffee/boiling water.
  • Whisk in the sifted dry ingredients.
  • Pour in the coffee or boiling water and whisk until combined. The batter will be fairly thin.
  • Add the batter to the prepared cake pan. If making a layer cake, try to measure each cake as equally as possible, or use a kitchen scale for best results.
  • Bake for 35-45 minutes for a sheet cake, 32-37 minutes for a layer cake, or until a toothpick comes out clean. All ovens are different so just keep an eye on it.
  • Let cool in the pan(s) for about 10-20 minutes, then carefully flip onto a cooling rack. They should slide right out, then peel off the bottom parchment paper and flip back so they’re upright.
  • Let cool completely before frosting. To make the buttercream, add softened/room temperature butter to a bowl of a stand mixer or a large bowl with a handheld mixer and beat until smooth and creamy. Beat in the sifted cocoa powder. Beat in the sifted powdered sugar, one cup at a time until your desired consistency is reached. Finally, beat in the milk and vanilla until well combined. Frost the cake and add sprinkles if desired. Enjoy!

Notes

  • For the buttercream, you can use more or less cocoa powder to get your desired color and chocolate richness.
  • I strongly recommend sticking with the Bob’s Red Mill 1:1 Baking Flour, but if you like another GF flour blend, you are welcome to use it, just make sure it has xanthan gum!
  • I do not recommend the Trader Joe’s cocoa powder. The flavor is very mild and it does not absorb the wet ingredients very well.
  • Don’t forget to rate this recipe and leave a comment below! I love hearing from you and seeing your creations. Tag me on Instagram if you make it!

Nutrition

  • Calories: 380 kcal
  • Sugar: 49 g
  • Fat: 11.6 g
  • Carbohydrates: 69 g
  • Fiber: 3.3 g
  • Protein: 4.1 g

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easy gluten free chocolate cake recipe At The end

Easy Boston Cream Pie (Doctored Cake Mix)

Okay, friends, let’s talk about comfort food. Like, real comfort food. The kind that just wraps you in a warm hug from the inside out. For me, that’s Boston Cream Pie. Seriously, is there anything better than fluffy cake, creamy vanilla filling, and a decadent chocolate glaze? I think not! ❤️ But traditionally, it’s a bit… involved. A lot of pastry cream, a lot of steps. And honestly, sometimes you just want something delicious without spending all day in the kitchen, right?

That’s where this easy Boston cream pie recipe with cake mix comes in. I stumbled upon this little gem while brainstorming ideas for quick desserts for busy families. I was thinking about how many people I talk to who say they want to bake, but feel intimidated. They think it has to be complicated, and that’s just not true! This recipe proves it. It’s a total game-changer.

I remember my grandma, Nana Rose, making Boston Cream Pie every year for my birthday. It was a production. She’d be in the kitchen all morning, and the smell of vanilla would fill the whole house. It was magical. But let’s be real, I don’t always have a Nana Rose-level amount of time! This easy Boston cream pie recipe with cake mix lets me recreate that feeling, that deliciousness, without the all-day commitment. It’s a little bit of nostalgia, a whole lot of flavor, and a whole lot easier.

easy Boston cream pie

I’ve been playing around with “doctoring” cake mixes for years now – it’s one of my favorite tricks for creating impressive desserts quickly. It’s all about adding a few simple ingredients to elevate the flavor and texture. And trust me, you won’t believe this came from a box! This easy Boston cream pie recipe with cake mix is perfect for birthdays, potlucks, or just a sweet treat on a weeknight. It’s also a fantastic way to get kids involved in the kitchen. My niece, Lily, loves helping me spread the vanilla cream filling – it’s a great way to make memories (and get a little help!).

easy Boston cream pie recipe Components

And speaking of the filling, let me tell you, it’s divine. We’re skipping the traditional pastry cream (which, don’t get me wrong, is amazing, but takes time!) and going with a super simple vanilla cream made with instant pudding and heavy cream. It’s light, fluffy, and unbelievably delicious. Seriously, you’ll be licking the bowl clean. I always do! 🙈

easy Boston cream pie recipe Components Mixing

The chocolate ganache is just as easy. It’s a simple combination of chocolate and heavy cream, melted together in the microwave. It’s so quick and easy, you’ll wonder why you ever bothered with more complicated glazes. And the best part? Those beautiful, slightly messy chocolate drips! They just add to the charm, don’t you think? I’m a firm believer that a little imperfection is a good thing, especially when it comes to desserts. It makes it look homemade and loved. This easy Boston cream pie recipe with cake mix is all about embracing the joy of baking, without the stress.

easy Boston cream pie recipe Final
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Easy Boston Cream Pie (Doctored Cake Mix)

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This easy Boston cream pie recipe with cake mix is a total game-changer! It’s a quick and delicious way to enjoy this classic dessert without spending all day in the kitchen.

  • Author: Michael Carter
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

1 box White Cake Mix or Yellow Mix (15.25 oz) – (I used Duncan Hines Yellow!)

½ Cup (100g) Sugar

½ cup (61g) All Purpose Flour

1 Cup (227g) Sour Cream

½ cup (121g) Milk

½ cup (108g) Vegetable Oil – I used canola oil

3 Large Eggs

2 teaspoons (8g) vanilla extract

1 (3.9 oz) small box instant vanilla pudding (I like to sift the pudding mix before using)

2 cups heavy cream (or whipping cream)

6 oz semisweet or dark chocolate (this is 1 cup or 171g) – I used Ghirardelli chocolate chips

6 oz (171g) heavy cream (this is ¾ cup)

Instructions

  1. Preheat oven to 350 degrees F, grease and flour two 8×2 or 9×2 inch round pans. Add a circle of parchment paper to the bottom of each pan.
  2. Add the cake mix, sugar, and flour to the bowl of your mixer. Whisk to blend.
  3. Add the remaining 5 ingredients (vanilla extract, milk, vegetable oil, eggs, and sour cream) to the mixing bowl.
  4. With an electric mixer set to low speed, mix for 30 seconds to combine. (Use a paddle attachment if using a stand mixer.)
  5. Increase speed to medium and mix for two minutes. Scrape the sides and bottom of the bowl as needed.
  6. Pour the batter into the prepared pans. For 8 inch pans, bake 25-30 minutes. For 9 inch pans, 23-28 minutes. Baking times may vary.
  7. The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Cool in the pans on a wire rack for five minutes before turning out.
  8. For the Vanilla Cream Filling: Combine the sifted pudding mix and heavy cream in a mixing bowl. Start on low speed until well combined, then switch to medium-high speed and whip until thick and fluffy. Add more heavy cream if needed.
  9. For the Chocolate Glaze: Place the chocolate into a microwave-safe bowl. Pour heavy cream over the chocolate and microwave for 30 seconds. Remove and stir. Microwave for 30 seconds more, and let sit for 1 minute before stirring until smooth.
  10. After the cake layers have completely cooled, place the first layer on a cake plate or pedestal. Spread with a layer of vanilla cream and top with the second cake layer. Fill in any gaps with more vanilla cream.
  11. Top with thickened (but still soft) ganache and use a spoon or spatula to guide the chocolate ganache over the top and slightly down the sides of the cake.

Notes

  • Do not use the instructions on the back of the box – just the ingredients and amounts listed in this recipe!
  • This recipe also works well for cupcakes. Makes 24-26 standard size cupcakes. Bake cupcakes at 350 degrees F for 18 to 20 minutes.
  • You can use Yellow Cake Mix or White Cake Mix.
  • Refrigerate the cake because of the vanilla cream filling. Let it sit at room temperature for a couple of hours before serving for optimal flavor and texture.
  • Image Description: A clean, well-lit photo of the finished Boston Cream Pie, showcasing its texture and presentation. The cake is sliced, revealing the layers of cake, cream, and ganache.

Nutrition

  • Calories: 480-550 kcal
  • Sugar: 40-50 g (Includes added sugars)
  • Sodium: 200-250 mg
  • Fat: 28-35 g
  • Saturated Fat: 16-20 g
  • Trans Fat: 0 g
  • Carbohydrates: 55-65 g
  • Fiber: 1-2 g
  • Protein: 5-7 g
  • Cholesterol: 80-100 mg

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Don’t forget to rate this recipe and leave a comment below if you try it! I love hearing from you guys. And remember: Fun Cooking, Easier Life! ❤️