two sugar bugs

menu icon
subscribe
search icon

Butterfinger Ice Cream Cake

This Butterfinger ice cream cake is an easy no bake dessert! You'll love this layered recipe using vanilla ice cream, Butterfinger candy bars, ice cream cones and a homemade whipped cream frosting.

a slice of ice cream cake on a plate with a spoon

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I'm back with another recipe this week to celebrate National Ice Cream day. This Butterfinger ice cream cake is a layered ice cream cake recipe and it couldn't be easier to make.

While Butterfingers are not my favorite candy bar, it is my go-to flavor whenever I order a Blizzard from Dairy Queen. So it seems only fitting to use them in this ice cream dessert.

If you are looking for other candy bar inspired desserts be sure to check out my Milky Way Cake, Twix Cake, chocolate coconut bites and caramel and brown sugar shortbread.

why you'll love this ice cream cake

  • A no bake recipe; perfect for the warm weather or when you need a dessert that doesn't take up precious oven space.
  • Quick recipe ~ this Butterfinger dessert cake takes about 15 minutes of prep time.
  • Ice cream, sugar cones, Butterfinger candy bars and whipped cream; what's not to love?! Use your favorite store bought ice cream or use the no-churn vanilla from this brownie batter ice cream.
  • Tastes like a Dairy Queen blizzard, but better!
cake on a serving plate

butterfinger cake ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for butterfinger ice cream cake
  • Ice cream cones ~ I use store bought sugar cones. Waffle cones can be substituted. I've not tested using gluten-free sugar cones, but I feel confident they should be a fine substitute.
  • Butterfinger candy bars ~ buy whatever size candy bars you prefer. I give you the weight amount needed in the recipe card at the bottom of this post.
  • Unsalted butter ~ melted for the "cake" layer. Salted butter can be substituted.
  • Vanilla ice cream ~ use your favorite brand. A homemade ice cream can also be used. If you prefer chocolate ice cream go ahead and use that.
  • Heavy whipping cream {not shown} ~ for the whipped cream frosting layer.
  • Sugar {not shown} ~ granulated or confectioners' sugar can be used for the whipped cream. You can also eliminate it, if you prefer.
  • Vanilla ~ just a hint for the whipped cream.
slices of butterfinger ice cream cake on plates

how to make this no bake butterfinger cake

Start by melting the butter and set aside. Prepare a loaf pan by lining with parchment paper or plastic wrap, leaving an overhang on the sides.

Place the ice cream in a bowl {this is my favorite set to use} and let sit on the counter to soften.

Next place the ice cream cones in another bowl and break them into smaller pieces {I use my hands}. The tips of the cones take a little encouraging to crush. Chop six of the fun size Butterfingers and toss together with the crushed cones. Then add the melted butter and stir to combine.

Now take โ…“ of the crushed cone mixture and press into the bottom of the prepared loaf pan.

crushed butterfingers, sugar cones and melted butter in a bowl
crushed butterfinger candy bars and ice cream cone layer

Then place the loaf pan in the freezer for 5 minutes while you prepare the ice cream.

Chop six more fun size Butterfingers and mix into the softened ice cream.

Take โ…“ of the ice cream and spread it over the chilled cones in the loaf pan. Be gentle as you want to leave the cones on the bottom and not mix the two layers. Continue layering the Butterfinger mixture and the ice cream until you have three layers. Then cover the loaf pan and place in the freezer.

crushed candy bars on top of softened vanilla ice cream in a bowl
ice cream scoops over candy and cone layer in a loaf pan
butterfinger ice cream layer in a loaf pan

Finally make the whipped cream frosting. Then spoon the whipped cream over the top and garnish with 2-3 fun size Butterfingers, chopped into small pieces. Freeze for 6-8 hours to allow all the layers to firm up together.

whipped cream frosting on top of the cake
crushed butterfingers on top of whipped cream

When you are ready to serve, use the parchment or plastic wrap overhang and pull the ice cream cake out of the pan.

tips for making this diy butterfinger dessert cake

  • Be sure to line your loaf pan with parchment paper, plastic wrap or aluminum foil. This lets you lift the cake out of the pan when you are ready to slice and serve it.
  • Use a metal loaf pan for the best results. Metal freezes the ice cream better than a glass pan.
  • Plan for the freezing time; it takes 6-8 hours for this Butterfinger ice cream cake to freeze completely.
  • Try to not let the ice cream get too melted when softening. It only needs about 5 minutes on the counter.
  • When it's time to serve, you may need to run a knife along the edge of the pan; between the parchment paper and the pan so it will release.
crushed candy on top of the cake

how to store

The Butterfinger ice cream cake needs to be stored in the freezer. It can be left in the loaf pan and covered tightly with plastic wrap for up to one week.

If you would like to keep it the absolute freshest, remove the Butterfinger cake from the pan and tightly wrap with plastic wrap. Then place the wrapped cake in an airtight container or zip top bag.

is this butterfinger ice cream cake gluten free?

The recipe as written is not, but if you substitute gluten free sugar cones it would be. Original flavor Butterfingers are a gluten free candy, so be sure to use that variety.

slices of ice cream cake on plates

Remember to snap a picture and tag me on Instagram if you make this Butterfinger Ice Cream Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more layered recipes to try

If you make this recipe {or any recipe!} from two sugar bugsย please come back and leave a review and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating.ย  I read every comment, and I LOVE hearing from you!

Yield: 10 - 12 slices

Butterfinger Ice Cream Cake

slice of butterfinger ice cream cake on a plate with a spoon

Butterfinger ice cream cake; an easy no bake dessert! This recipe uses ice cream, Butterfingers, sugar cones and a whipped cream frosting.

Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

Sugar cone โ€œcakeโ€ layer

  • ยผ cup unsalted butter, melted (57g)
  • 10 sugar cones, crushed (130g)
  • 6 fun size Butterfinger candy bars, chopped (110.5g)

Butterfinger ice cream layer

  • 4 ยฝ cups vanilla ice cream (660g)
  • 6 fun size Butterfinger candy bars, chopped (110.5g)

whipped cream frosting

  • ยฝ cup heavy whipping cream
  • 1 tablespoon granulated or confectionersโ€™ sugar
  • ยผ teaspoon pure vanilla extract
  • 2 - 3 fun size Butterfinger candy bars, chopped for garnish

Instructions

  1. Melt the butter (¼ cup/57g) and set aside. Prepare a loaf pan by lining with parchment paper or plastic wrap, leaving an overhang on the sides.
  2. Place the ice cream in a bowl and let sit on the counter to soften.
  3. Place ice cream cones (10 cones/130g) in another bowl and break them into smaller pieces (I use my hands). The tips of the cones take a little encouraging to crush. Chop six of the fun size Butterfingers (110.5g) and toss together with the crushed cones. Then add the melted butter and stir to combine.
  4. Take ⅓ of the crushed cone mixture and press into the bottom of the prepared loaf pan. Place in the freezer for 5 minutes while you prepare the ice cream.
  5. Chop six more fun size Butterfingers (110.5g) and mix into the softened ice cream.
  6. Take ⅓ of the ice cream and spread it over the chilled cones in the loaf pan. Be gentle as you want to leave the cones on the bottom and not mix the two layers. Top with ⅓ of the crushed cones, followed by ⅓ of the ice cream and the final ⅓ of cones. Place remaining ⅓ of ice cream on top and cover the loaf pan and place in the freezer. None of this needs to be exact!
  7. To make the whip cream frosting: whip the heavy cream (½ cup/120mL), sugar (1 tablespoon, granulated OR confectioners’) and vanilla extract (¼ teaspoon) on medium high (using a hand or stand mixer) until stiff peaks, about 4 minutes.
  8. Spoon the whipped cream over the top and garnish with 2-3 fun size Butterfingers, chopped into small pieces.
  9. Freeze for 6-8 hours to allow all the layers to firm up together. When you are ready to serve, use the parchment or plastic wrap overhang and pull the ice cream cake out of the pan. You may need to run a knife along the edge of the pan (between the pan and the parchment paper) to release the cake from the pan.

Notes

I use fun size candy bars as they are easy to get at my local market. Any size Butterfinger bars will work, you need about 331g in total.

Waffle cones will also work, just use the same amount of weight measurement (130g). I've not tested this with gluten free sugar cones, but feel confident they should work as a fine substitute.

Chocolate (or any other flavor of your choice) can be substituted for the vanilla ice cream.

The Butterfinger ice cream cake needs to be stored in the freezer. It can be left in the loaf pan and covered tightly with plastic wrap for up to one week.

If you would like to keep it the absolute freshest, remove the Butterfinger cake from the pan and tightly wrap with plastic wrap. Then place the wrapped cake in an airtight container or zip top bag.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 444Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 200mgCarbohydrates: 58gFiber: 2gSugar: 35gProtein: 6g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Ice Cream

Brownie Batter Ice Cream

Easy brownie batter ice cream! This homemade vanilla no-churn ice cream has homemade edible brownie batter mixed in. No ice cream machine required for this easy frozen treat recipe!

scoops of brownie batter ice cream

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Did you know that in 1984 President Ronald Reagan designated July to be National Ice Cream month? While the whole month is dedicated to ice cream, he also designated July 17 as National Ice Cream Day. So I've got you covered for celebrating with a new recipe.๐Ÿ˜‰

I already have several ice cream recipes on the blog, from homemade cool britannia to lemon white chocolate cookie and several more. But this ice cream recipe with an edible brownie batter has quickly become an obsession with my family and friends!

why you will love this no churn ice cream

  • No-churn vanilla ice cream packed with homemade edible brownie batter!
  • No fancy equipment required! Made without an ice cream maker.
  • The brownie batter ice cream is rich, creamy and full of chocolate brownie goodness!
ice cream in a glass jar with cherries on top

what does brownie batter ice cream taste like?

This creamy homemade ice cream has a vanilla base, which is stuffed with decadent chocolate batter. Perfect for anyone who loves licking the spatula when making fudgy brownies or even cookie dough!

The brownie batter is made with traditional brownie ingredients, but without eggs. The flour is heat treated, as it isn't the safest to eat raw flour.

what is edible brownie batter made of?

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

edible brownie batter ingredients
  • Unsalted butter ~ melt the butter using your preferred method.
  • Brown sugar ~ I like dark brown sugar, but light brown sugar works as well.
  • Granulated sugar ~ use your favorite brand.
  • Vanilla ~ I prefer a pure vanilla extract for the best flavor. You could use vanilla powder or vanilla bean paste as well, but the pretty vanilla bean flecks will get lost a bit with the brownie batter.
  • Unsweetened cocoa powder ~ Scharffen Berger is one of my favorite cocoa powders, but I also use Hershey's Natural Unsweetened Cocoa Powder.
  • All-purpose flour ~ A commercially heat treated flour is recommended to make sure any harmful bacteria has been removed from the flour {dล sells one online}. You can also heat treat your flour at home, see the recipe card for instructions.
  • Milk ~ any milk works here. I often use almond milk or 1% or fat free milk.
three ice cream cones in glass jar

how to make brownie batter ice cream

I like to place my ice cream container in the freezer when starting the ice cream recipe so it's nice and cold when the ice cream is added.

Start by making the edible brownie batter. In a medium size bowl whisk the melted unsalted butter, brown sugar, and granulated sugar until fully combined. Then whisk in the vanilla.

Add the cocoa powder and heat treated flour and stir with a spatula until you have a dry dough.

melted butter, brown sugar and granulated sugar in a mixing bowl
cocoa powder and heat treated flour added to wet ingredients in a bowl

Finally add the milk and stir until you have a thick brownie batter. Set aside while you make the ice cream base.

edible brownie batter before the milk is added
milk and edible brownie batter in a mixing bowl
edible brownie batter mix in a bowl

Next make the vanilla no-churn ice cream base. In a medium bowl, mix together the sweetened condensed milk, vanilla extract and kosher salt.

no churn vanilla ice cream ingredients
sweetened condensed milk, kosher salt and vanilla in a mixing bowl

Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form.  

Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions.  Be gentle as you donโ€™t want to completely deflate the whipped cream. 

whipped cream in a mixing bowl
whipped cream added to sweetened condensed milk mixture

Now add tablespoon sized dollops of brownie batter over the ice cream. Once you've added about a third of the brownie batter, gently swirl and fold in with a spatula.

Continue adding in the brownie batter until you have lightly swirled the edible brownie batter into the vanilla ice cream. 

brownie batter chunks mixed into vanilla ice cream
brownie batter ice cream in a bowl before freezing

Pour the ice cream into your container. Cover and freeze until firm, about 4-6 hours. I often use a metal loaf pan, 8x8 baking pan or round cake pan. Although I do have my eye on this insulated ice cream container and these cute containers.

brownie batter ice cream in a pan for freezing
I added a few chocolate shavings over the ice cream before placing it in the freezer.

mix in flavor ideas

This homemade ice cream is perfectly delicious as the recipe is written! If you want to make it your own, here are some other ideas for mix ins.

downward look on a glass of brownie batter ice cream with two spoons

is it okay to eat raw brownie batter?

Traditional baked brownie recipes have raw eggs and flour in them, so the batter is considered not safe to eat. The edible brownie batter in this recipe is made without eggs and the flour is heat treated, so it is safe to eat.

how to heat treat flour at home

Using a commercially heat treated flour is the best way to assure your flour does not contain any bacteria. You can buy it online.

You can heat treat the flour at home to kill off any bacteria that may be growing on it that could potentially make you sick.

To heat treat flour at home; place flour on a rimmed baking sheet and place in a 300ยฐF oven. Check the flour every 2 minutes by stirring it and checking with a thermometer, you want it to reach 165ยฐF. This should take 4-8 minutes.

Flour can also be placed in a microwave safe bowl and cooked on high for 30 second intervals; stirring and checking the temperature at each 30 second interval.

Allow the heat treated flour to cool completely {about 30 minutes} prior to using. You can place the heat treated flour in the refrigerator to speed the cooling process.

tips to make ice cream soft and fluffy

No-churn ice cream by nature has a very soft, creamy and velvety texture.

  • Be gentle when folding the whipped cream into the sweetened condensed milk.
  • Work quickly when adding the brownie batter and try not to deflate the ice cream.
  • Don't try to skimp on the fat content; you need a minimum of 36% fat in the whipping cream to get the best results.
  • If using a metal pan to store your ice cream, pop it in the freezer when you start the recipe. That way it's nice and cold when the finished ice cream goes into it.
brownie batter ice cream in a glass jar with two spoons

Remember to snap a picture and tag me on Instagram if you make this Brownie Batter Ice Cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more ice cream and brownie recipes to enjoy

If you make this recipe {or any recipe!} from two sugar bugsย please come back and leave a review and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating.ย  I read every comment, and I LOVE hearing from you!

Yield: 12 servings {about 1.5 quarts}

Brownie Batter Ice Cream

scoops of brownie batter ice cream in a pan with two spoons

Easy brownie batter ice cream! This homemade vanilla no-churn ice cream has homemade edible brownie batter mixed in. A perfect frozen treat!

Prep Time 20 minutes
Freeze Time 5 hours
Total Time 5 hours 20 minutes

Ingredients

edible brownie batter

  • 6 Tablespoons unsalted butter, melted (85g)
  • ยผ cup packed brown sugar (50g)
  • ยฝ cup granulated sugar (100g)
  • 1 teaspoon pure vanilla extract
  • ยฝ cup natural unsweetened cocoa powder (40g)
  • 1 cup heat treated all-purpose flour* (125g)
  • ยผ cup milk** (60mL)

vanilla no-churn ice cream

  • 14 ounce can of sweetened condensed milk (396g)
  • 1 teaspoon pure vanilla extract
  • ยผ teaspoon kosher salt
  • 2 cups heavy whipping cream (480g)

Instructions

    1. I like to place my ice cream container in the freezer when starting the ice cream recipe so it's nice and cold when the ice cream is added.
    2. Edible brownie batter: In a medium size bowl whisk the melted unsalted butter (6 Tablespoons/85g), brown sugar (¼ cup/50g), and granulated sugar (½ cup/100g) until fully combined. Then whisk in the vanilla (1 teaspoon).
    3. Add the cocoa powder (½ cup/40g) and heat treated flour* (1 cup/125g) and stir with a spatula until you have a dry dough. Finally add the milk (¼ cup/60mL) and stir until you have a thick brownie batter. Set aside while you make the ice cream base.
    4. Vanilla no-churn ice cream: In a medium bowl, mix together the sweetened condensed milk (14 ounce can/396g), vanilla extract (1 teaspoon) and kosher salt (¼ teaspoon).
    5. Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form, about 4-5 minutes.  
    6. Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions.  Be gentle as you don’t want to completely deflate the whipped cream. 
    7. Now add tablespoon sized dollops of brownie batter over the ice cream. Once you've added about a third of the brownie batter, gently swirl and fold in with a spatula. Continue adding in the brownie batter until you have lightly swirled the edible brownie batter into the vanilla ice cream. I use all the brownie batter, but if you would rather not, that's okay too!
    8. Cover and freeze until firm, about 4-6 hours.

Notes

*Using a commercially heat treated flour is the best way to assure your flour does not contain any bacteria. You can also heat treat the flour at home to kill off any bacteria that may be growing on it that could potentially make you sick. To heat treat flour at home; place the 1 cup plus 2 Tablespoons flour (140g) on a rimmed baking sheet and place in a 300ยฐF oven. Check the flour every 2 minutes by stirring it and checking with a thermometer, you want it to reach 165ยฐF. This should take 4-8 minutes. You can also place the flour in a microwave safe bowl and cook on high for 30 second intervals; stirring and checking the temperature at each 30 second interval. Allow to cool completely (about 30 minutes) prior to using. You can place the heat treated flour in the refrigerator to speed the cooling process.

**Whatever type of milk you have on hand will work. I often use almond milk, 1% milk or fat free milk.

Use a heavy whipping cream or whipping cream with at least 36% fat for best results.

Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 432Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 98mgCarbohydrates: 48gFiber: 1gSugar: 38gProtein: 7g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Ice Cream

Blackberry Crostata

Blackberry crostata is a classic Italian dessert. The easy homemade crust recipe has lime zest and is rich and buttery like shortbread. The dough has a blackberry jam filling and is topped with a quick lattice design.

blackberry crostata on a serving plate with plates and forks

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Simple, slightly rustic and not overly elaborate desserts are my favorite {like crumbly almond cake}. This blackberry crostata checks all those boxes!

First you make the easy, sweet pastry crust {pasta frolla}. Then you layer in some jam and bake. So easy and so darn delicious.

why you will love this easy Italian berry crostata

  • Looks impressive, but easy to make!
  • A simple, buttery, homemade shortcrust dough with lime zest.
  • A fruit jam filling; a store bought jam or homemade jam both work.
slice of crostata on a plate with a fork and blackberries

ingredients needed for the sweet pastry dough

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for blackberry crostata lime pastry dough
  • All-purpose flour ~ be sure to scoop and level the flour or use a kitchen scale for the best results.
  • Granulated sugar ~ brings the sweetness to the buttery crust recipe.
  • Lime zest ~ adds a pop of citrus that is a perfect compliment to the blackberry jam.
  • Kosher salt ~ to balance the flavors.
  • Baking powder ~ just a little, to bring a light and soft texture to the dough.
  • Unsalted butter ~ use cold butter, cut in small cubes. If you only have salted butter, omit the kosher salt.
  • Heavy cream ~ helps create a rich and tender crust.
  • Vanilla ~ for flavor.
  • Eggs ~ use one large egg plus one large egg yolk.

what is the difference between a galette and a crostata?

A crostata is typically a free-formed pie. It is baked on a baking sheet and has a rustic appearance. A crostata is the Italian version and is essentially the same thing as the French version; a galette. Crostatas can have either a sweet or a savory filling.

This blackberry crostata or jam tart is not made free form, but rather in a tart pan with a removable bottom. This is how you find the most classic crostata in pastry shops across Italy.

blackberry crostata on a serving plate with a cup of blackberries and limes

what filling is used in a crostata?

Fruit, more specifically jam, is the filling of choice for our blackberry crostata.

A thick jam works best and can be store bought, I used Bonne Maman Blackberry Preserves. A homemade jam made with frozen berries or using fresh berries would also be fantastic.

You can also fill crostata with Nutella or this savory version by Giada de Laurentiis with ricotta, tomatoes and arugula.

inside view of jam crostata

how to make jam tart

First you will make the sweet pastry dough or pasta frolla. Lime zest is used instead of the typical lemon and it adds a nice burst of flavor.

After you have zested the lime {this is my favorite zesting tool}, use clean fingers to rub the lime zest into the granulated sugar.

Then mix the dry ingredients in a large bowl, before adding the cold, cubed butter.

lime worked into granulated sugar in a bowl
butter added to dry ingredients in a bowl with a pastry cutter

Now cut the butter into the flour mixture with a pastry cutter or fork until it is sandy in texture and there are no visible lumps of butter.

Then drizzle the wet ingredients over the dry and toss with a fork until no dry spots remain and the dough comes together.  Use your hands, if needed, to even out any wet and dry spots. 

sandy texture of crust mixture before wet ingredients are added
pastry dough mixed in a bowl

Split the dough into two pieces, with one slightly larger than the other.  Form each half of the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.

Now roll out the larger half of dough into roughly an 11-inch circle {I use and love this Williams Sonoma rolling pin}.  Then transfer the dough into a 9.5-inch tart pan with fluted sides and a removable bottom. 

I like to lightly fold the dough in half and then in half again to transfer it to the pan; then open the dough and press the dough into the bottom and sides of the pan.  If the dough breaks, simply press it back together. Place the tart pan in the refrigerator to chill while you roll out the other half of the dough.

unbaked lime sweet pastry dough

how to create a simple lattice design

Again, on a floured surface, roll out the dough into roughly a 10-inch circle.   Use a pastry wheel cutter, sharp knife or pizza cutter to cut the dough into strips.  Make them as thin or wide as you like, using a fluted pastry wheel adds some pretty detail. 

Now remove the bottom crust from the refrigerator and spoon in the blackberry jam into the bottom of the tart crust and spread in an even layer. 

Then create the easy lattice. Take one cut strip at a time and lay strips parallel to each other, do your best to evenly space them; use the longer strips for the center and the shorter strips toward the edges.  Give the pan a quarter turn and lay the remaining dough strips crossing the first layer.  We are not weaving the dough; just lay the second layer over the top.  Press the ends of the strips against the side of the tart shell to seal.

first layer of lattice top over blackberry filling
unbaked crostata with lattice top

how to serve this classic Italian dessert

Crostata is typically served at room temperature and with a dusting of confectioners' sugar. I use a small tea sifter to dust the top of the jam tart. This classic Italian dessert can be served plain, with whipped cream or with a scoop of ice cream.

It can be served as dessert or with an afternoon espresso or tea. Fruit crostata is often served for breakfast as well.

The blackberry crostata can be sliced into wedges or squares {which is often how you will see it served in Italy}.

storage tips

The crostata can be stored covered at room temperature, if your kitchen is cool, for up to 2 days or up to 5 days covered in the refrigerator.

three slices of blackberry crostata on plates with forks

Remember to snap a picture and tag me on Instagram if you make this Blackberry Crostata {Classic Italian Recipe}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more italian inspired dessert recipes

Yield: 12 servings

Blackberry Crostata

blackberry crostata on a serving plate with plates and forks

Blackberry crostata is a classic Italian dessert. The buttery crust recipe has a berry jam filling and is topped with a quick lattice design.

Prep Time 20 minutes
Bake Time 50 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes

Ingredients

lime tart crust

  • โ…“ cup granulated sugar (67g)
  • 1 lime, zest only
  • 2 โ…“ cups all-purpose flour (295g)
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon baking powder
  • ยพ cup unsalted butter, cold and cut in small cubes (170g)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ยผ cup heavy cream (60mL)

Blackberry filling

  • 1 โ…“ cups blackberry jam* (425g)
  • confectioners' sugar, optional for dusting the top

Instructions

  1. In a small bowl, add the sugar (⅓ cup/67g) and lime zest (from 1 lime) and use your fingers to work the zest into the sugar until it is evenly distributed.
  2. In a large bowl, combine the all-purpose flour (2 ⅓ cups/295g), kosher salt (½ teaspoon), baking powder (½ teaspoon), and sugar/lime mixture.  Add the cold, cubed unsalted butter (¾ cup/170g) and cut it into the flour mixture with a pastry cutter or fork until it is sandy in texture and there are no visible lumps of butter.
  3. In a small bowl, whisk together the large egg, large egg yolk, vanilla (1 teaspoon) and heavy cream (¼ cup/60mL).  Drizzle the wet ingredients over the dry and toss with a fork until no dry spots remain and the dough comes together.  Use your hands, if needed to even out any wet and dry spots.  Split the dough into two pieces, with one slightly larger than the other.  Form each half of the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.
  4. Once the dough has chilled, on a floured surface, roll out the larger half of dough into roughly an 11-inch circle.  Then transfer the dough into a 9.5-inch tart pan with fluted sides and a removable bottom.  I like to lightly fold the dough in half and then in half again to transfer it to the pan; then open the dough and press the dough into the bottom and sides of the pan.  If the dough breaks, simply press it back together. Trim the edges so they are flush with the top of the pan.  Place the tart pan in the refrigerator to chill while you roll out the other half of the dough.
  5. Again, on a floured surface, roll out the dough into roughly a 10-inch circle.   (You can add any remaining dough from the bottom crust to this half of the dough).  Use a pastry wheel cutter, sharp knife or pizza cutter to cut the dough into strips.  Make them as thin or wide as you like, using a fluted pastry wheel adds some pretty detail. 
  6. Now remove the bottom crust from the refrigerator and spoon in the blackberry jam (1 ⅓ cups/425g) into the bottom of the tart crust and spread in an even layer.  Then create the easy lattice.
  7. Take one cut strip at a time and lay strips parallel to each other, do your best to evenly space them; use the longer strips for the center and the shorter strips toward the edges.  Give the pan a quarter turn and lay the remaining dough strips crossing the first layer.  (See photos in the post if you need a visual).  We are not weaving the dough; just lay the second layer over the top.  Press the ends of the strips against the side of the tart shell to seal.  
  8. Place the tart in the refrigerator while you preheat the oven to 350°F.  Once the oven is at temperature, bake for 45-50 minutes, until the dough is lightly golden.  Remove and cool completely before dusting with confectioners’ sugar and serving.  You can cut the crostata into wedges or squares (as the Italians usually do).

Notes

The lime tart crust can be made up to 2 days ahead of time and stored covered tightly in the refrigerator. You can also freeze the dough, covered tightly and then placed in a zip-top bag for up to 2 months. Defrost overnight in the refrigerator before using.

A food processor can be used to make the tart dough as well. Pulse the dry ingredients, then add the cold butter and pulse until sandy in texture. Then add the wet ingredients and pulse a few times until the dough comes together.

*A thick jam works best; homemade or store bought. Any flavor of jam can be used; strawberry, apricot, raspberry and blueberry are all delicious.

If your kitchen is cool, the crostata can be stored covered at room temperature for up to 2 days or up to 5 days covered in the refrigerator.

Lime tart dough recipe lightly adapted from Dolce Italiano

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 384Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 100mgCarbohydrates: 59gFiber: 1gSugar: 33gProtein: 4g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Category: Pies and Tarts

White Chocolate Ice Cream {with Roasted Blueberries}

White chocolate ice cream is a no-churn recipe made with sweetened condensed milk and without an ice cream maker. This easy homemade ice cream uses simple ingredients and is topped and swirled with roasted blueberries; making a creamy and sweet frozen treat!

a glass ice cream cup with ice cream and a spoon

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Summer is the season of ice cream! Oh, who am I kidding? We eat ice cream year round in the two sugar bugs' household. This cinnamon ice cream recipe is still one of my favorites!

I'm clearly on a white chocolate kick too; lemon white chocolate cake, white chocolate cupcakes and white chocolate raspberry cookies have all been recent recipes. And from the traffic coming to the blog, it's clear you also love white chocolate!

why you will love this white chocolate ice cream

  • No ice cream maker required!
  • Quick and easy ~ uses the no-churn method, which comes together in minutes!
  • Simple ingredients ~ sweetened condensed milk and heavy cream do most of the work.
  • Sweet and creamy ~ no-churn ice cream has the best soft and creamy texture; much like soft serve ice cream.
three scoops of white chocolate roasted blueberry ice cream

ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for white chocolate ice cream with roasted blueberries
  • Blueberries ~ I use frozen blueberries, but you can use fresh berries. Other fruits that also roast well are strawberries, raspberries and blackberries. If you would rather use a blueberry or raspberry jam instead of roasting the berries, do it!
  • Granulated sugar ~ just a tablespoon to help caramelize the roasted blueberries.
  • Vanilla ~ I use vanilla bean powder in the roasted blueberries, but vanilla bean paste or pure vanilla extract both work as well. All those options will work in the ice cream too, but I went with vanilla extract for the ice cream base.
  • Cream cheese ~ use full fat block cream cheese. This helps to keep the white chocolate ice cream from being too sweet, but there isn't enough to make it taste like cheese cake.
  • White chocolate ~ Use the best white chocolate you can afford. The recipe calls for 7 ounces white chocolate. White chocolate baking bars are usually sold in the baking aisle near the chocolate chips. I use Callebaut, but Ghirardelli, Lindt and Baker's are all good choices.
  • Heavy cream ~ sold as both heavy cream and heavy whipping cream. You want a minimum of 36% fat for the best results.
  • Sweetened condensed milk ~ I haven't tested this with anything but the full fat version.
  • Kosher salt ~ just a pinch to help cut the sweetness {optional}.

how to roast blueberries

I have my kitchen idol, Ina Garten, to thank for teaching me about roasted berries. They are delicious in ice cream, but also scrumptious on oatmeal, pancakes or French toast. I also love them on crostini with either ricotta or goat cheese. Mmmmm....

blueberries, vanilla and granulated sugar in a baking pan
blueberries half way through roasting
roasted blueberries in a baking pan

Start by tossing the blueberries {I used frozen blueberries} with vanilla and granulated sugar in an oven safe baking dish. I like to choose one where the berries can lay in a single layer.

Then roast the berries in a 400ยฐF oven. After 20 minutes, stir the blueberries with a fork and use the fork to smoosh the berries. Then return the berries to the oven for another 10-20 minutes until they are thick and jam like.

Set aside to cool completely {you can place them in the refrigerator to speed up this process}. This step can be made up to two days ahead of time; store in the refrigerator.

container of ice cream with an ice cream scoop

what is no-churn ice cream?

No-churn ice cream means that no ice cream maker is needed for this recipe. Heavy whipping cream gets whipped to stiff peaks and is combined with a sweetened condensed milk, white chocolate mixture to form the base of the ice cream.

It's made without eggs, so no cooking of a custard and worrying about scrambling the eggs. It also means not having to remember to freeze the ice cream maker insert!

how to make homemade ice cream without an ice cream maker

Using the double boiler method, melt together the cream cheese and finely chopped white chocolate.  The cream cheese melts slowly, so add it first; once mostly melted add the white chocolate and stir until fully melted and combined. Set aside to cool, about 20 minutes.

melted cream cheese in a bowl
melted white chocolate and cream cheese in a bowl

In a medium bowl, mix together the sweetened condensed milk, vanilla extract and the cooled cream cheese white chocolate mixture.

Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form.  Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions. 

condensed milk and vanilla being added to melted white chocolate and cream cheese
whipped cream being added to sweetened condensed milk

Be gentle as you donโ€™t want to completely deflate the whipped cream. 

white chocolate ice cream mixed in a bowl

Spoon half the ice cream into a loaf pan or freezer safe bowl and add half of the {completely cooled} roasted blueberries in dollops over the ice cream. Add the remaining half of ice cream and repeat with the roasted blueberries trying to not put them exactly where the first layer went. Use a butter knife to swirl the blueberries into the white chocolate ice cream.  Cover and freeze until firm, about 4-6 hours.

roasted blueberries atop white chocolate ice cream
ice cream in a parchment lined pan with white chocolate on top
scoops of white chocolate ice cream in the ice cream pan with a bowl of blueberries

tips for making no churn ice cream

  • Don't try to substitute lower fat options. Full fat cream cheese and heavy whipping cream {a minimum of 36% fat} are needed for the best results.
  • Use sweetened condensed milk, not evaporated milk. They are very different ingredients!
  • If using a metal pan to store your ice cream, pop it in the freezer when you start the recipe. That way it's nice and cold when the finished ice cream goes into it.

can I add other flavors to this white chocolate ice cream?

Of course! Raspberry, strawberry or blackberry would all be excellent. And you know I have a soft spot for biscoff, so go ahead and crumble in some cookies or swirl in some cookie butter. {I happen to know biscoff and white chocolate is magical together!}.

how to store

Keep the ice cream covered tightly in the freezer for 2-3 weeks. I usually use a metal loaf pan and lay a piece of plastic wrap directly on the surface of the ice cream and then another layer over the top.

I also have my eye on this insulated ice cream container or these smaller tubs.

three bowls of white chocolate ice cream with roasted blueberries

Remember to snap a picture and tag me on Instagram if you make this White Chocolate Ice Cream {with Roasted Blueberries}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other ice cream recipes to try

If you make this recipe {or any recipe!} from two sugar bugsย please come back and leave a review and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating.ย  I read every comment, and I LOVE hearing from you!

Yield: 12 servings {about 1.5 quarts}

White Chocolate Ice Cream {with Roasted Blueberries}

white chocolate roasted blueberry ice cream with two spoons

White chocolate ice cream is made without an ice cream maker. Swirled with roasted blueberries; it makes the best creamy frozen treat!

Prep Time 20 minutes
Roasting Time 40 minutes
Freeze Time 5 hours
Total Time 6 hours

Ingredients

roasted blueberries

  • 10 ounces frozen blueberries (283 g)
  • ยผ teaspoon vanilla bean powder*
  • 1 tablespoon granulated sugar (12g)

white chocolate ice cream

  • 2 ounces cream cheese (56g)
  • 7 ounces quality white chocolate, finely chopped (198g)
  • 1 teaspoon pure vanilla extract
  • 14 ounce can of sweetened condensed milk (396g)
  • 2 cups heavy whipping cream (480g)

Instructions

    1. Roasted Blueberries: Preheat the oven to 400°F.
    2. Place the frozen blueberries (10 ounces/283g), vanilla bean powder (¼ teaspoon*) and granulated sugar (1 tablespoon/12g) in an oven safe pan or casserole dish and toss them together with a spoon.
    3. Roast the blueberries for 20 minutes. Remove the pan from the oven and stir, slightly smashing the blueberries. Return the pan to the oven and roast another 20 minutes. After 40 minutes total, remove from the oven and smash the blueberries until they are more of a jam like texture. Set aside to cool completely. Can be made up to two days ahead, store in the refrigertor until needed. If you would like the roasted blueberries to be a smooth jam, feel free to puree with an immersion blender or food processor.
    4. White chocolate ice cream: I like to place my ice cream container in the freezer when starting the ice cream. Using the double boiler method, melt together the cream cheese (2 ounces/56g) and finely chopped white chocolate (7 ounces/198g).  The cream cheese melts slowly, so add it first; once mostly melted add the white chocolate and stir until fully melted and combined. Remember that white chocolate has a lower burning point so keep the heat low and remove from the heat as soon as it comes together. Set aside to cool, about 20 minutes.
    5. In a medium bowl, mix together the sweetened condensed milk (14 ounce can/396g), vanilla extract (1 teaspoon) and the cooled cream cheese white chocolate mixture**.
    6. Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form, about 4-5 minutes.  
    7. Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions.  Be gentle as you don’t want to completely deflate the whipped cream. 
    8. Spoon half the ice cream into a loaf pan or freezer safe bowl (I like to line mine with parchment paper, but it isn’t a necessity) and add half of the (completely cooled) roasted blueberries in dollops over the ice cream. Add the remaining half of ice cream and repeat with the roasted blueberries trying to not put them exactly where the first layer went. Use a butter knife to swirl the blueberries into the white chocolate ice cream.  Cover and freeze until firm, about 4-6 hours.

Notes

*Vanilla bean powder can be substituted with ยฝ teaspoon vanilla bean paste or ยฝ teaspoon pure vanilla extract.

**If you want to balance the sweetness, add ยผ teaspoon of kosher salt with the sweetened condensed milk mixture.

Raspberries, strawberries or blackberries can be used in place of the blueberries.

Use a heavy whipping cream or whipping cream with at least 36% fat for best results.

Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 25gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 97mgCarbohydrates: 39gFiber: 1gSugar: 38gProtein: 6g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Ice Cream

Lemon White Chocolate Cake

Lemon white chocolate cake ~ this homemade lemon cake has a white chocolate ganache filling {it tastes like white chocolate truffles!} and an easy lemon white chocolate buttercream. This moist and fluffy fresh lemon layer cake is a perfect birthday recipe, celebration cake or just because cake!

a look at the inside layers of a lemon white chocolate cake on a cake stand

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Who else loves lemon desserts? There is just something about the bright flavor of lemon that brings a layer of cheeriness to desserts. This lemon cake recipe has a light and tender crumb that goes beautifully with a soft white chocolate ganache filling.

If you are looking for other lemon desserts, lemon cut-out sugar cookies, mom's lemon bars and lemon poppy seed cookies are also great choices.

why you will love this homemade layer cake

  • Fresh lemon flavor ~ both lemon zest and fresh lemon juice are used.
  • Two layer cake ~ only two soft cake layers to bake and decorate.
  • Dreamy white chocolate ganache ~ a simple ganache filling sits between the two moist and fluffy lemon cake layers. It has a taste and texture like truffle filling!
  • Lemon white chocolate frosting ~ the easy white chocolate buttercream has the perfect touch of lemon zest to balance the sweetness.

do lemon and white chocolate go together?

Yes! Tart fresh lemon was made to pair with sweet white chocolate. We've played with this flavor combination in ice cream and cookies, so now it's time to make a cake!

cake cut in slices

lemon cake ingredients {and substitutions}

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for fresh lemon cake
  • All-purpose flour ~ cake flour can be substituted.
  • Baking powder ~ helps the cake to rise.
  • Kosher salt ~ if you only have table salt, half the amount used.
  • Unsalted butter ~ needs to be room temperature, so pull it out 1-2 hours prior to making the lemon cake. If you only have salted butter, leave the salt out.
  • Granulated sugar ~ provides the sweetness.
  • Lemon zest ~ two lemons will give you the zest you need. This is the zester I use in my kitchen. Save aside 1 teaspoon of the lemon zest to use in the white chocolate frosting.
  • Vegetable oil ~ canola oil can also be used.
  • Eggs ~ 3 large eggs are needed; pull them out when you pull out the butter so they are room temperature.
  • Vanilla ~ pure vanilla extract is my favorite.
  • Lemon juice ~ one lemon should give you the juice you need. This is the juicer I use. Zest the lemon first, then juice for the best result.
  • Buttermilk ~ I find store bought buttermilk works best, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make โ…” cup and stir.
semi naked decorated cake on a cake stand

how to make a lemon cake from scratch

Start by preparing two 8-inch baking pans; butter the pans, then line with a parchment round and butter the parchment paper.

Next cream the butter, sugar and lemon zest until nice and fluffy. {I use my stand mixer with the paddle attachment}. Then drizzle in the oil and beat another minute or two. Now add the eggs, one at a time, mixing each one until fully combined. The vanilla goes in now as well.

fresh lemon zest with butter and sugar
creamed butter and sugar in a mixing bowl
lemon cake batter in a mixing bowl

Next mix the lemon juice in the buttermilk and alternate adding the flour mixture and the buttermilk while the mixer is running on the lowest speed. The recipe card below walks you through the step by step instructions for mixing the fresh lemon cake batter.

Then bake the cake until the edges are lightly golden and a toothpick inserted in the middle comes out with just a few moist crumbs. Allow the cake layers to cool completely before assembling and decorating.

finished lemon cake batter in a mixing bowl
baked cake layer on a cooling rack

can you use white chocolate chips for ganache?

Yes, I specifically tested this recipe with Ghirardelli white chocolate chips. That being said, using a high quality white chocolate bar is my favorite for recipes needing melted white chocolate.

But I also know that not everyone has Callebaut chocolate sold in bulk at their local market {I'm seriously spoiled that my market carries it!} so I wanted to make sure a more reasonably priced and readily available option worked for this recipe.

To make the ganache, simply place the Ghirardelli white chocolate chips in a glass or metal bowl {plastic isn't recommended as it can leave you with a grainy or dull ganache}. Heat the heavy cream {you want a minimum of 30% fat} until it's just bubbling along the edges and hot, but not boiling.

Then pour the warm cream over the white chocolate and let sit for two minutes before stirring it into a smooth ganache. Set aside and allow the ganache to cool until it is a thick and spreadable consistency, like peanut butter.

white chocolate chips and heavy cream in a mixing bowl
finished white chocolate ganache in a bowl

Make the ganache once the cake has baked and is cooling. This allows the necessary time for the white chocolate ganache to thicken up.

lemon white chocolate frosting ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for lemon white chocolate frosting

This lemon white chocolate frosting uses typical buttercream ingredients. The buttercream is very similar to the white chocolate buttercream used in my white chocolate cupcakes recipe and I have a video in the recipe card to show you step by step instructions, if you need them.

I did make this frosting with the Ghirardelli chips as well. They don't melt quite as smoothly as a white chocolate baking bar, but they work fine!

Measuring chocolate is much better with a kitchen scale {this is the one I use} as the volume of chocolate chips and chopped chocolate is different. If you don't have a kitchen scale you want a heaping half cup or a shy ยพ cup of the white chocolate chips.

This is what my half cup looked like measured at the 114g of white chocolate needed for this white frosting recipe.

cup measure holding an overflowing amount of white chocolate chips

decorating a layer cake tips

  • Make sure the cakes are completely cool before assembling and decorating.
  • If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. {save the cut part for snacking or crumbling over ice cream}.
  • Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about two tablespoons of frosting onto the board to help hold the cake onto the decorating surface.
  • Create a frosting dam around the outside of the cake {this will hold the ganache in place} and then fill with the thick, cooled white chocolate ganache. Smooth with an offset spatula.
  • Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the white chocolate frosting to create a semi-naked look.
  • If desired, use the remaining frosting to pipe rosettes and buttons on the top of the cake.
  • If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. If you want a more fully frosted cake, double the frosting recipe.
white chocolate ganache with a buttercream dam
rosettes on a cake top

I used a Wilton 1M for the rosettes, a Wilton 4B for the large buttons and a Wilton 32 for the yellow buttons. I also used two piping bags and a large coupler. The coupler allowed me to pipe the buttercream dam {without a tip attached} and to switch between the 1M and 4B tip for piping. I used a small bit of Chefmaster lemon yellow for the yellow buttons and topped with a few white Sixlet candies for a finished look.

rosettes piped on top of lemon white chocolate cake
decorated cake top

Can this cake be baked in other sizes?

Yes; you could bake the layers in three 6-inch pans or one 9x13 pan. The bake times will vary slightly, so start checking the cake around 20 minutes into baking. You could also bake them into cupcakes; bake time will likely be between 16-20 minutes. For cupcakes you can also use my homemade lemon cupcake recipe.

decorated lemon white chocolate cake

how to store

The cake can be stored at room temperature in an airtight container for up to 2 days.

It can also be stored tightly wrapped in the refrigerator for up to 5 days.

The cake can be frozen with the frosting and ganache for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The lemon white chocolate cake tastes best at room temperature.

slice of lemon white chocolate cake on a plate with a pile of plates in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Lemon White Chocolate Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more homemade cakes to enjoy

If you make this recipe {or any recipe!} from two sugar bugsย please come back and leave a review and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating.ย  I read every comment, and I LOVE hearing from you!

slice of lemon white chocolate cake on a plate
Print Recipe
5 from 17 votes

Lemon White Chocolate Cake

This homemade lemon cake has a white chocolate ganache filling {it tastes like white chocolate truffles!} and an easy lemon white chocolate buttercream. This moist and fluffy fresh lemon layer cake is a perfect birthday recipe, celebration cake or just because cake!
Prep Time30 minutes
Cook Time30 minutes
Cooling and Decorating Time3 hours 30 minutes
Total Time4 hours 30 minutes
Course: Cakes and Cupcakes
Cuisine: American
Keyword: layered cake, lemon cake, soft cake, white chocolate frosting, white chocolate ganache
Servings: 16 slices
Calories: 487kcal
Author: Tasia Harper

Ingredients

lemon cake

  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • ยฝ teaspoon kosher salt
  • ยพ cup unsalted butter room temperature (170g)
  • 1 ยผ cups granulated sugar (250g)
  • 2 tablespoons lemon zest about 2 lemons, hold 1 teaspoon aside for the frosting
  • 2 tablespoons vegetable or canola oil (30mL)
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon juice (30mL), about one lemon
  • โ…” cup buttermilk room temperature (160mL)

white chocolate ganache

  • 4 ounces white chocolate chips* (114g/ roughly ยพ cup)
  • 2 ounces heavy cream** (60mL)
  • 1 teaspoon pure vanilla extract

lemon white chocolate frosting

  • 4 ounces white chocolate* melted and cool to room temperature (114g)
  • 1 cup unsalted butter room temperature (226g)
  • 2 cups confectionersโ€™ sugar (240g)
  • 3 tablespoons heavy whipping cream (45mL)
  • 1 teaspoon lemon zest
  • ยฝ teaspoon pure vanilla extract

Instructions

  • Lemon cake
    Preheat your oven to 350ยฐF and prepare two 8-inch cake pans. Butter each pan, line with parchment paper, then butter the parchment. Parchment paper helps the cakes release from the pan once they are baked. Now is a good time to prep the lemon zest and lemon juice.
  • Sift together the all-purpose flour (2 cups/250g), baking powder (2 teaspoons), and kosher salt (ยฝ teaspoon). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter (ยพ cup/170g), sugar (1 ยผ cups/250g) and the zest from 2 lemons (hold aside 1 teaspoon zest for the frosting) on medium-high (speed 6 on a KitchenAid mixer) until light and fluffy, approximately 3 -4 minutes. Scrape up and down the sides of the bowl once during that time. Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (2 tablespoons/30mL), increase the speed to medium-high and mix for another 1-2 minutes. Scrape up and down the bowl and add the eggs (3 large) one at a time, mixing until incorporated. Add vanilla (1 teaspoon) with the final egg and beat on medium (speed 4) 1-2 minutes. Scrape up and down the sides of the bowl.
  • Add the lemon juice (2 tablespoons) to the buttermilk (โ…” cup/160mL) and stir to mix.
  • With the mixer on low, slowly add the flour mixture and the buttermilk mixture in alternating additions (โ…“ flour, ยฝ milk, โ…“ flour, stop and scrape the bowl, ยฝ milk, โ…“ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
  • Divide your batter equally between the two 8-inch cake pans. (I weigh the batter, it's about 500g per cake pan). Bake for 22-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Allow the cakes to cool in the pans for 15 minutes, then remove to a wire rack to cool completely. The cakes must be completely cool before assembling and frosting.
  • While the cakes cool, prepare the white chocolate ganache.
  • White chocolate ganache: add the white chocolate chips or chopped white chocolate (shy ยพ cup/114g) to a glass or metal bowl and set aside. I've only tested this recipe with Ghirardelli white chocolate chips or a quality white chocolate baking bar.
  • Heat the heavy cream (2 ounces/60mL) in a small saucepan over low heat until itโ€™s bubbling at the edges and is hot, but do not bring it to a boil. Pour the hot cream over the white chocolate and let it sit about two minutes before stirring it into a smooth ganache.*** Once most of the chocolate has melted into the ganache, add the vanilla (1 teaspoon) and continue stirring until smooth. Set aside and allow the ganache to cool until it is a thick and spreadable consistency, like peanut butter.
  • Lemon white chocolate frosting: Melt the white chocolate (4 ounces/114g) using the double boiler method or in the microwave (if you are comfortable using the microwave for melting chocolate). Set aside to cool to room temperature.
  • Beat the butter (1 cup/226g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectionersโ€™ sugar (2 cups/240g) and mix on low until the sugar is incorporated. Add the heavy cream (3 tablespoons/45mL) and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted white chocolate, lemon zest (1 teaspoon), vanilla (ยฝ teaspoon) and a pinch of salt and beat 2 minutes more.
  • Assemble and decorate: Make sure the cakes are completely cool before assembling and decorating. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. (save the cut part for snacking or crumbling over ice cream) Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about two tablespoons of frosting onto the board to help hold the cake onto the decorating surface. Create a frosting dam around the outside of the cake (this will hold the ganache in place) and then fill with the thick, cooled white chocolate ganache. Smooth with an offset spatula. Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the white chocolate frosting to create a semi-naked look. If desired, use the remaining frosting to pipe rosettes and buttons on the top of the cake. (I used a Wilton 1M for the rosettes, a Wilton 4B for the large buttons and a Wilton 32 for the yellow buttons). If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. If you want a more fully frosted cake, double the frosting recipe.

Notes

The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. I personally find assembling a decorating frozen cake layers easier.
*This recipe was tested with Ghirardelli white chocolate chips and Callebaut white chocolate. Please know white chocolate baking chips are NOT created equally! I suspect Guittard and Trader Joe's white chocolate chips would work as a fine substitute, but I haven't tested them. Chopped white chocolate baking bars can also be used.
**Use whipping cream or heavy cream with a minimum of 30% fat.
**If the white chocolate ganache does not become completely smooth, the cream was likely not hot enough. Place the bowl over a simmering pot of water, being careful to not get any water in the ganache and rewarm it, stirring continuously until the mixture is smooth.
If you only have salted butter, eliminate the kosher salt.
If you only have table salt, start with half the amount of salt.
Cake flour can be substituted for the all-purpose flour.
The cake tastes best served at room temperature.
The cake can be stored at room temperature in an airtight container for up to 2 days. It can also be stored tightly wrapped in the refrigerator for up to 5 days.
The cake can be frozen with the frosting and ganache for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

Nutrition

Serving: 1 slice | Calories: 487kcal | Carbohydrates: 52g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 166mg | Potassium: 99mg | Fiber: 1g | Sugar: 40g | Vitamin A: 780IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg

Blackberry Lemon Scones

This easy blackberry lemon scones recipe is made without butter and makes soft and moist scones. The lemon and blackberry scones are drizzled with a tart lemon glaze and are perfect for brunch, dessert or an afternoon tea!

baked scones on a baking sheet with fresh lemons and blackberries

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Breakfast is a favorite meal in the two sugar bugs household. We make my easy Dutch Babies recipe at least a few times a week! But on the weekends we like to have a more leisurely breakfast with funfetti cinnamon rolls, bagels and homemade cookie butter or pull apart bread.

But scones are homemade treat we love to enjoy. We slather them in jam, honey or just eat them plain! To enjoy the summer fruits, I have white chocolate blueberry scones and cherry almond scones. And today I am adding blackberry and lemon scones to the list.

why you will love this easy berry scone recipe

  • Quick and easy ~ the scone recipe comes together in one bowl, no mixer needed.
  • Bright flavor ~ the easy recipe uses fresh lemons and zest in the scones and glaze, giving a nice hit of citrus.
  • Can be an overnight recipe ~ prepare the scones and refrigerate overnight; then all you need to do is bake and glaze them in the morning.
stack of three blackberry lemon scones

what is a cream scone?

Cream scones are made with only heavy cream; while a more traditional American scone is made with butter and more liquid like heavy cream or buttermilk.

These lemon and blackberry cream scones are quick and easy to make and the heavy cream makes gives them a soft and tender texture with a lightly flaky exterior.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

blackberry lemon scones ingredients
  • All-purpose flour
  • Cornstarch ~ helps to tenderize the flour and adds to the soft, flaky texture.
  • Baking powder ~ gives extra lift to the scones.
  • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
  • Granulated sugar ~ you'll notice this scone recipe has very little sugar. This makes the scone itself more like an English scone, which isn't as sweet as American scones.
  • Heavy cream ~ use heavy cream or heavy whipping cream. You want a cream with 30-36% fat, remember we are making scones without butter so we need the fat from the cream.
  • Lemon zest ~ the zest of the lemon brings A LOT of the lemon flavor to this recipe. One large lemon should yield all the zest and juice you need for the scones and tart lemon glaze. Zest the clean lemon, then juice it. {this is the zester I use}
  • Lemon juice ~ I always prefer using a fresh lemon and since you need the zest, you will have a lemon to juice as well. This is the juicer I use.
  • Vanilla ~ a pure vanilla extract is my favorite. I used vanilla powder in the glaze.
  • Egg ~ one large to help bind the blackberries into the homemade scones.
  • Blackberries ~ wash and dry the blackberries, then slice them in half so they are more bite size. I did not test with frozen blackberries, I worry they will bring too much moisture to the recipe.
  • Coarse sanding sugar {not shown} ~ for sprinkling on top before you bake the cream scones. Turbinado or Demerara work well, if you don't have either you can use more granulated sugar.
  • Confectioners' sugar {not shown} ~ for the lemon glaze.

how to make blackberry lemon scones

Start by washing, drying and cutting the blackberries.

In a bowl, whisk the flour, cornstarch, baking power, kosher salt and sugar.

Mix together the heavy cream, large egg, vanilla, lemon zest, and lemon juice in a spouted measuring cup.

Then prepare a baking pan with parchment paper. {I use two of these USA quarter sheet pans as they fit in my freezer better}.

dry ingredients for blackberry lemon scones in a bowl
wet ingredients mixed in a spouted measuring cup

Add the blackberries into the flour mixture and gently toss the berries into the flour with a fork, working to completely cover them with the flour. Do your best not to break the berries apart.

Slowly drizzle the cream mixture over the dry ingredients while gently mixing with a fork.

blackberries added to scone dry ingredients
fresh blackberries tossed in dry ingredients
heavy cream poured over dry scone ingredients in a bowl

You want a wet dough with no dry flour the bottom of the bowl, but you donโ€™t want something as wet as muffin batter. Avoid overworking the dough, which will result in tough scones.

Divide the dough into two equal portions. On a lightly floured surface, gently shape each piece of dough into a rough 5x7 inch rectangle.

berry scone dough mixed in a bowl
blackberry lemon scone dough on a cutting board

Transfer both rectangles to the prepared baking sheet and freeze 30 minutes or refrigerate for one hour. {You can also cover and refrigerate the dough overnight and bake the next morning}.

30 minutes prior to baking the scones, preheat the oven to 400ยฐF.

Remove the dough from the freezer {or refrigerator} and with a sharp knife cut each rectangle into 6 equal squares. Place the squares back on the baking pan about 1-2 inches apart.

Brush the tops of each scone with the remaining heavy cream, then sprinkle with coarse sugar.

unbaked scones brushed with heavy cream and topped with sugar

Bake for 20-25 minutes or until just browning at the edges and no wet dough remains in the center.

five blackberry lemon scones on a baking sheet with lemons and blackberries

can scones be made ahead of time?

Yes! The recipe can be prepared up to the step of placing the scone dough into the freezer. Instead of placing the scones in the freezer, cover them and place in the refrigerator overnight. Proceed with baking the blackberry lemon scones in the morning.

what is the secret to making good scones?

  1. Cold, cold, cold! Keeping the ingredients cold assists with achieving a tall and flaky. scone. Cold dough also helps to keep the scones from spreading while baking.
  2. Try not to overwork the dough or allow the ingredients to get warm. Too much messing with it can cause your scones to be tough and flat.
  3. Freeze the prepared scones while the oven preheats. Why? See tip #1.
berry scone on a plate with a tray of scones in the background

are scones and biscuits the same?

In the US, scones and biscuits are different. Scones are made with cream {and sometimes eggs and/or butter}. They tend to be sweeter than a biscuit and often contain fruit and a glaze.

Biscuits typically use buttermilk or milk and don't usually use eggs. Biscuits are traditionally not as sweet as a scone.

how to store

In my opinion, scones are best enjoyed when they are freshly baked. Although I must admit, these are still pretty fantastic the next day! You can store uneaten scones covered at room temperature for a day or two.

Baked scones freeze well for up to 2 months; allow them to defrost overnight in the refrigerator or for a few hours on the counter and warm to your liking. Scones can be frozen with or without the glaze.

blackberry lemon scones on a tray with a fork

Remember to snap a picture and tag me on Instagram if you make these Blackberry Lemon Scones. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more recipes with fresh lemon to try

If you make this recipe {or any recipe!} from two sugar bugsย please come back and leave a review and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating.ย  I read every comment, and I LOVE hearing from you!

Yield: 12 scones

Blackberry Lemon Scones

blackberry lemon scone with fresh lemon glaze on a baking sheet with lemons and blackberries

This easy blackberry lemon scones recipe is made without butter and makes soft and moist scones. Drizzled with a tart lemon glaze.

Prep Time 15 minutes
Bake Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

scones

  • 2 ยพ cups all-purpose flour (345g)
  • 3 tablespoons cornstarch (24g)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ยผ cup granulated sugar (50g)
  • 1 โ…“ cups heavy cream (320mL), plus a little more for brushing over the tops of the scones prior to baking
  • 1 large egg
  • 3 tablespoons lemon juice (45mL)
  • zest of one large lemon*
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blackberries, cut in half (150g)
  • Coarse sugar for sprinkling over the top of the scones before baking**

tart lemon glaze***

  • 1 tablespoon cream cheese, room temperature (14g)
  • 1 cup confectioners' sugar (120g)
  • 1 tablespoon lemon juice (15mL)
  • 1 teaspoon lemon zest
  • ยฝ teaspoon vanilla bean paste****
  • ยฝ - 1 tablespoon milk (just enough to make a pourable glaze)

Instructions

  1. To make the scones: Wash and dry the blackberries (1 cup/150g), then cut them in half and place the berries in the refrigerator.
  2. In a bowl, whisk the flour (2 ¾ cup/345g), cornstarch (3 tablespoons/24g), baking power (1 tablespoon), kosher salt (1 teaspoon) and sugar (¼ cup/50g). Place the bowl in the freezer.
  3. Mix together the heavy cream (1 ⅓ cups/320mL), large egg, vanilla (1 teaspoon), lemon zest (from one large lemon, but save aside 1 teaspoon for the glaze) and lemon juice (3 tablespoons/45mL) in a spouted measuring cup. Place the measuring cup in the refrigerator.
  4. Prepare a baking pan with parchment paper and set aside.
  5. Remove the bowl of dry ingredients from the freezer and the prepared blackberries from the refrigerator. Add the blackberries into the flour mixture and gently toss the berries into the flour with a fork, working to completely cover them with the flour. Do your best not to break the berries apart.
  6. Now remove the heavy cream mixture from the refrigerator and give it another stir to ensure everything is evenly combined. Slowly drizzle the cream mixture over the dry ingredients while gently mixing with a fork. You want a wet dough with no dry flour the bottom of the bowl, but you don’t want something as wet as muffin batter. Avoid overworking the dough, which will result in tough scones. Once all the cream is mixed in, use your hands to gently gather the dough into a ball; if the shape holds you are good. If the mixture is too dry to hold together, add a little heavy cream, a teaspoon at a time until the dough comes together. Save aside the little bit of cream mixture sitting in the bottom of the measuring cup.
  7. Divide the dough into two equal portions. On a lightly floured surface, gently shape each piece of dough into a rough 5x7 inch rectangle.
  8. Transfer both rectangles to the prepared baking sheet and freeze 30 minutes or refrigerate for one hour. (You can also cover and refrigerate the dough overnight and bake the next morning).
    30 minutes prior to baking the scones, preheat the oven to 400°F.
  9. Remove the dough from the freezer (or refrigerator) and with a sharp knife cut each rectangle into 6 equal squares.
  10. Place the squares back on the baking pan about 1-2 inches apart. Brush the tops of each scone with the remaining heavy cream (you may need to add another tablespoon of heavy cream), then sprinkle with coarse sugar.
  11. Bake for 20-25 minutes or until just browning at the edges and no wet dough remains in the center.
  12. Allow the scones to cool about 15 minutes before glazing.
  13. To make the lemon glaze: Mix the cream cheese (1 tablespoon/14g), lemon juice (1 tablespoon), lemon zest (1 teaspoon) and vanilla bean paste (½ teaspoon) in a bowl. The mixture will be thick like a paste. Add the confectioners’ sugar (1 cup/120g) and continue mixing, again the mixture will be thick. Add just enough milk to make a thick, but pourable glaze similar to the consistency of cool honey.

Notes

Use heavy cream or heavy whipping cream that is 30-36% fat.

*Save about 1 teaspoon of the zest aside to use in the glaze.
**A coarse sanding sugar such as Turbinado, Demerara or raw sugar work well. If you donโ€™t have any of those, you can also use granulated sugar.
***If you like a thick layer of glaze, feel free to double the glaze ingredients.
****vanilla bean paste, vanilla powder, or vanilla extract all work

You can store uneaten scones covered at room temperature for a day or two. Baked scones freeze well for up to 2 months; allow them to defrost overnight in the refrigerator or for a few hours on the counter and warm to your liking. Scones can be frozen with or without the glaze.

Recipe adapted from Wild Thistle Kitchen's Cara Cara Orange Scones

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 286Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 247mgCarbohydrates: 40gFiber: 2gSugar: 15gProtein: 5g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Breads

Shortbread Brownies

Shortbread brownies have a buttery shortbread crust topped with a dense fudgy brownie. The brownie bars are rich, sweet and decadent. This stovetop brownie recipe is made in one pot and bakes up in the oven; creating the best shortbread bottom chocolate brownies.

a pile of shortbread brownies on a tray

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Where are all my brownie lovers? I know I've disclosed many times that my family is full of cookie monsters {brownie cookies and chocolate chippers are faves}. This shortbread brownies recipe combines the best of both worlds; cookies and brownies! Much like my double chocolate chip bars.

Buttery soft shortbread + fudge like brownies = cookie brownie bars

why you will love these brownie bars

  • Quick and easy recipe ~ the shortbread crust comes together with cold butter in minutes. While it par-bakes, mix the brownies in one pot!
  • Textures ~ a dense, soft, fudge like brownie layer sits on a buttery, soft shortbread bottom.
  • Simple ingredients ~ this brownie recipe comes together with pantry staples.
brownie square showing shortbread crust layer

how to make the buttery soft shortbread layer

Start with cold butter. In a stand mixer with the paddle attachment or with a hand held mixer beat the butter, kosher salt and granulated sugar until combined.  We arenโ€™t going for light and fluffy, just to combined. 

Then add the vanilla and 1 large egg yolk until incorporated.

Finally add the all-purpose flour and beat on low just until the dough comes together.

cold butter and sugar mixed in a bowl
butter, sugar and egg yolk mixed in a bowl
finished shortbread crust dough in a bowl

Press the dough in an even layer into a parchment lined 8x8 pan {I use USA Pan Bakeware}. The dough is slightly sticky and you may need to dampen your fingers to help with this step.

Then use a fork to pierce the bottom the dough prior to baking. This allows steam to escape and helps the shortbread crust to bake evenly. The shortbread will bake for 15 minutes, then get topped with the brownie batter and baked again.

I use these medium binder clips to hold the parchment in place as it likes to shift around as you press the dough into the pan. Just be sure to remove them prior to baking!

docked shortbread dough prior to baking
par baked shortbread crust in a baking pan

ingredients needed for the brownies

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for the brownies in shortbread brownies
  • Unsalted butter ~ adds moisture and rich flavor to the shortbread crust and brownies. If you only have salted butter, leave out the kosher salt.
  • Chocolate chips ~ add to the fudge like texture of the brownies and bring more chocolate flavor. I typically use Ghirardelli semi-sweet chocolate chips. You can also use a semi-sweet or dark chocolate baking bar.
  • Eggs ~ provide structure and lift to the brownies and they also help to bring the batter together. One egg yolk brings richness and softness to the shortbread bottom.
  • Vanilla ~ brings flavor and balance.
  • Kosher salt ~ balances the flavor and sweetness.
  • Granulated sugar ~ adds sweetness to all the rich chocolate and butter.
  • All-purpose flour ~ provides structure to both the brownies and the shortbread.
  • Cocoa powder ~ Use a natural unsweetened cocoa powder. I like Scharffen Berger, Big Country Foods or Hershey's.

how to make one pot brownies

Start by melting the butter in a heavy bottom saucepan. When butter is mostly melted, add the chocolate and stir until both the butter and chocolate are fully melted and incorporated.  Stir continuously as to not burn the chocolate and remove from the heat as soon as melted.

melted butter with chocolate chips in a pot
melted butter and chocolate chips in a pot

Next add the granulated sugar and kosher salt and stir or whisk until fully incorporated. Then add the eggs and vanilla and stir until combined. 

Add the all-purpose flour and cocoa powder and stir until just fully mixed.

eggs and vanilla on top of melted butter and chocolate in a pot
cocoa powder and flour on top of wet brownie ingredients

Pour the brownie batter over the par baked shortbread crust and bake. 

finished brownie batter in the mixing pot
brownie batter on top of shortbread crust in a baking pan

how do I know when the brownies are done?

The brownie layer in this recipe is intended to be fudgy and dense, which means the brownies will still be a little gooey if you use the toothpick test to check for doneness. The toothpick test will likely result in some wet batter, but the top and edges should be set. 

When baking brownies, I always err on the side of underdone versus overdone as most people don't care for dry brownies. I refer to using the toothpick test in this frosted peppermint brownie post if you want to see how I typically check for when brownie recipes are done baking.

a shortbread brownie on it's side showing the crust and fudgy middle

tips for cutting brownies

  • Use parchment paper {or aluminum foil will also work} to line the baking pan. This allows you to lift the bars out of the pan to cut them.
  • Chilled brownies will slice with cleaner cuts.
  • If I am serving the brownies {or any bar cookie for that matter} to others, I like to clean up the edges before cutting them into squares. I use a sharp knife and trim just the very edge off of each side first. This also gives you a chance to test the treats!๐Ÿ˜‰๐Ÿ˜‰. Myย sugar bugs always seem to appear in the kitchen for a preview taste!
  • Then use a sharp knife to cut the bars into desired sizes. Press straight down with the knife and don't saw back and forth. Wipe the knife clean in between each cut to keep the brownies neat and tidy.

can I double this recipe?

Yes! Use a 9x13 baking pan {I love this USA Pan}.

All the ingredients will double except the egg yolk in the shortbread crust; still use one.

shortbread brownies with a knife and bowl of chocolate chips

how can I store these brownie bars?

Shortbread brownies can be stored covered in an airtight container at room temperature for a couple days or in the refrigerator for up to one week. 

They also freeze well for up to three months. Allow to defrost in the refrigerator overnight or on the counter for 30-60 minutes.

can I make variations to this brownie recipe?

Yes! The shortbread crust would be delicious with some finely chopped nuts, such as almonds or pecans. Add a ยผ-1/3 cup before pressing the dough into the pan.

For a caramel version, add a drizzle of homemade caramel sauce {use the caramel from this brownie recipe} over the top of the cooled brownies. If you are looking for caramel and espresso you should check out my salted caramel espresso bars.

A white chocolate ganache would be fabulous on top of the cooled brownies! You can find the recipe with my easy white chocolate brownie recipe.

a tray of brownies with a knife, bowl of chocolate chips and bottle of milk

Remember to snap a picture and tag me on Instagram if you make these Shortbread Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more desserts with shortbread

If you make this recipe {or any recipe!} from two sugar bugsย please come back and leave a review and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating.ย  I read every comment, and I LOVE hearing from you!

Yield: 16 brownies

Shortbread Brownies

shortbread brownies stacked on a platter

Shortbread Brownies have a buttery shortbread crust topped with a dense fudgy brownie! This stovetop brownie recipe is made in one pot and bakes up in the oven; creating the best shortbread bottom chocolate brownies.

Prep Time 20 minutes
Bake Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

shortbread crust

  • ยฝ cup unsalted butter (113g)
  • โ…› teaspoon kosher salt
  • ยฝ cup granulated sugar (100g)
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 1 cup all-purpose flour (125g)

Brownies

  • ยฝ cup unsalted butter, melted (113g)
  • 4 ounces semi-sweet or dark chocolate chips* (114g or a shy ยพ cup)
  • 1 cup granulated sugar (200g)
  • ยฝ teaspoon kosher salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ยพ cup all-purpose flour (94g)
  • ยผ cup unsweetened natural cocoa powder (20g)

Instructions

  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper and lightly butter or grease with non-stick spray.
  2. In a stand mixer with the paddle attachment or with a hand held mixer beat the butter (½ cup/113g), kosher salt (⅛ teaspoon) and granulated sugar (½ cup/100g) on medium speed until combined.  The butter is cold, so this takes 1-2 minutes.  We aren’t going for light and fluffy, just to combined.  Then add the vanilla (1 teaspoon) and 1 large egg yolk and beat on medium until incorporated 30-60 seconds.  Finally add the all-purpose flour (1 cup/125g) and beat on low just until the dough comes together, about 1 minute.
  3. Drop the shortbread dough into the bottom of the prepared pan and press into an even layer.  You may need to lightly dampen your fingers to help with this.  Once in an even layer, use a fork to pierce the bottom of the dough.  Bake for 15 minutes, then remove from the oven and drop the oven temperature to 325°F.
  4. While the shortbread crust pre bakes, mix the brownies.
  5. In a medium saucepan, melt butter (½ cup/113g) over low heat.  When butter is mostly melted, add the chocolate (4 ounces/114g) and stir until both the butter and chocolate are fully melted and incorporated.  Stir continuously as to not burn the chocolate and remove from the heat as soon as melted.
  6. Add the granulated sugar (1 cup/200g) and kosher salt (½ teaspoon) and stir or whisk until fully incorporated, then add the eggs (2 large) and vanilla (2 teaspoons) and stir until combined.  Add the all-purpose flour (¾ cup/94g) and cocoa powder (¼ cup/20g) and stir until just fully mixed.
  7. Pour the brownie batter over the par baked shortbread crust and bake for another 25-35 minutes.  The toothpick test will likely result in some wet batter, but the top and edges should be set.  Try not to over bake the brownies, the brownies are meant to be a fudgy brownie.
  8. Allow to cool in the pan.  You can speed this process up by placing them in the refrigerator.  I also find chilled brownies cut into nicer slices!
  9. Cut into desired size and enjoy!  

Notes

If you only have salted butter, omit the kosher salt.

*You can also use a chopped chocolate bar.

To double this recipe, use a 9x13 baking pan. For the shortbread crust, double all the ingredients except still use one large egg yolk. Bake time should still be similar, but may take a few extra minutes.

Shortbread brownies can be stored covered in an airtight container at room temperature for a couple days or in the refrigerator for up to one week.ย  They also freeze well for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 287Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 66mgCarbohydrates: 34gFiber: 1gSugar: 22gProtein: 3g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Gluten Free Cookie Butter

The best quick and easy gluten free cookie butter recipe! This healthy take on biscoff cookie spread or Speculoos is packed with cashews and spices. It can also be made dairy free!

white chocolate chips, cashews and a bowl of gluten free cookie butter

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cookie butter obsession continuing today! I know I'm not alone here because my cookie butter cake recipe, 3 ingredient biscoff cookie mousse and no bake cookie butter bars are some of the most popular recipes on two sugar bugs.

The trouble with traditional cookie butter is that my gluten free friends cannot eat it. Biscoff cookies and Speculoos cookies both contain gluten. So a couple years ago I started playing with making a gluten free cookie butter and I'm sharing the recipe today.

Does this taste exactly like store bought cookie butter? No, not exactly, but Mr. two sugar bugs says it's even better!

why you will love this recipe

  • Easy and quick! This recipe is finished in about 20 minutes.
  • Made with only 8 ingredients.
  • The cookie butter is creamy and smooth with warm spices and a hint of sweet.
  • Made with cashews so it's gluten free friendly.
a bagel topped with homemade gluten free cookie butter on a plate with berries

ingredients needed for homemade cookie butter

ingredients for gluten free cookie butter
  • Cashews ~ I use roasted and unsalted whole cashews from Trader Joe's. I also tested this recipe with raw cashews, but my testers preferred the roasted cashews.
  • White chocolate chips ~ bring sweetness to the spread. I use Ghirardelli. If you need a dairy free version Pascha Organic Vegan White Baking Chips work. I have not tested them, but suspect Lily's White Chocolate Style Baking Chips would work for a lower sugar version.
  • Cinnamon ~ the most important of the spices to bring the cookie butter flavor.
  • Nutmeg ~ just a hint, also important for the flavor.
  • Ginger, cloves and cardamom ~ bring the hints of gingerbread that is associated with biscoff spread.
  • Brown Sugar ~ I prefer dark brown sugar, but light brown sugar also works.

You need a food processor {this is the updated version of my 22+ year old Cuisinart} or a high powered blender {this is the Ninja I have} to make this recipe. The process is just like making my homemade chocolate almond spread.

do I need to use all the spices?

Cinnamon and nutmeg are the two most important ingredients for the flavor. The cloves, ginger and cardamom help to bring the warm gingerbread like flavor to this homemade spread.

I know not everyone has all these spices in their kitchen. If you are missing some of the spices, the gluten free cookie butter will still be delicious! Just don't leave out the cinnamon.

step by step directions for this gluten free spread

Start by lightly toasting the cashews; this takes about 5-8 minutes in a 350ยฐF oven.
Toasting the nuts helps them to release their oils, which makes them break down better in your food processor. You can skip this step, but it may take a few extra minutes for the cashew butter to form.

Allow the cashews to cool for 1-2 minutes, then place in your food processor.

roasted cashews in a food processor bowl

Next process for 10-15 minutes, scraping down the sides as needed. The amount of time needed will depend on the power of your food processor or blender. Continue processing until the nuts release their oils and a nut butter is formed. It may seem like the cashews are not going to give into becoming nut butter, but they will! A little patience may be required.๐Ÿ˜‰

cashews after a couple minutes of grinding in a food processor
creamy cashew butter in a food processor

Once the cashews have become creamy and buttery, add the white chocolate chips and spices and blend until they are incorporated and smooth.

white chocolate chips and spices on top of cashew butter
ground cashews, white chocolate chips and spices in a food processor bowl

Finally, add the brown sugar and process until just combined.

brown sugar on cookie butter in a food processor
finished homemade gluten free cookie butter in a food processor bowl

how do you use gluten free cookie butter?

  • Spread cookie butter on bagels or toast.
  • Especially delicious on snickerdoodle banana bread!
  • Use it as a dip for apples or bananas.
  • Top your oatmeal with a scoop.
  • Dip pretzels in it {Big E's favorite!}.
  • Mix it into ice cream.
  • Eat it with a spoon {I do this more than I should admit}!
creamy texture of gluten free cookie butter in a ramekin

is gluten free cookie butter healthy?

Healthy is always a subjective term. I consider this homemade cookie butter a healthier option than store bought cookie butter.

This recipe has eight ingredients, which is significantly less than the jar of Trader Joe's cookie butter spread in my pantry. The base is made from roasted cashews and is sweetened with white chocolate chips and a little brown sugar.

is this recipe dairy free?

Traditional white chocolate chips contain dairy, but you can make this recipe with Pascha Organic Vegan White Baking Chips. My dear friend, Katie, at CAKED by Katie tested this recipe using Pascha chips and reported back that it worked perfect. The fact that her gluten free daughter gave this recipe the thumbs up was a huge compliment!

a ramekin filled with homemade cookie butter

can I use this gluten free cookie butter in recipes?

I have not yet tested using this homemade cookie butter in my many cookie butter recipes. I will slowly {let me reiterate that..... s.l.o.w.l.y.} get to testing them for you and will update this post as I do. In the meantime use the store bought version unless the recipe tells you a homemade version also works.

how to store

Store it on the counter or in your pantry in an airtight container for up to one week. Ideally at a temperature less than 70ยฐF. I like these little glass jars, but any airtight container will work. Since this is a homemade nut butter, it doesn't have any preservatives and can spoil more quickly.

You can store this cookie butter spread in the refrigerator for up to one month. The cold will make the spread become very hard, but will keep it fresh longer. If refrigerating, allow the gluten free cookie butter to warm up on the counter before using it.

a bagel topped with gluten free cookie butter and berries on a plate

Remember to snap a picture and tag me on Instagram if you make this Gluten Free Cookie Butter. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more breakfast recipes to try

If you make this recipe {or any recipe!} from two sugar bugsย please come back and leave a review and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating.ย  I read every comment, and I LOVE hearing from you!

Yield: 1 cup (238g)

Gluten Free Cookie Butter

gluten free cookie butter in a ramekin with a knife on a plate

This healthy take on biscoff cookie spread or Speculoos is packed with cashews and spices and can be made dairy free!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 ยผ cups cashews (170g)*
  • โ…“ cup white chocolate chips (65g)**
  • 2 ยฝ teaspoons ground cinnamon
  • โ…› teaspoon ground nutmeg
  • โ…› teaspoon ground cloves
  • ยผ teaspoon ground ginger
  • โ…› teaspoon cardamom
  • 2 tablespoons packed brown sugar (25g)

Instructions

  1. Preheat oven to 350°F and place cashews (1 ¼ cups/170g) in a single layer on a baking sheet. Roast for 5-8 minutes. This allows the oils in the nuts to heat up and will make it easier to blend into nut butter*. Remove from the oven and allow the nuts to cool 1-2 minutes before blending.
  2. Place the cashews in a food processor or high powdered blender and blend for 10-15 minutes, scraping down the sides as needed. Continue processing until the nuts release their oils and a nut butter is formed. You might start to think the nuts are never going to give in, but be patient. The nuts start by getting clumpy, then they ball up along the edges of the blending bowl and finally they become a creamy butter.
  3. Scrape the sides of the bowl and add the white chocolate chips (⅓ cup/65g), cinnamon (2 ½ teaspoons), nutmeg (⅛ teaspoon), cloves (⅛ teaspoon), ground ginger (¼ teaspoon) and cardamom (⅛ teaspoon). Continue processing until the mixture is smooth, about another 1 - 2 minutes. The heat of the blades should melt and mix the white chocolate chips right into the mixture. Scrape the sides of the bowl as needed.
  4. If your nuts are unsalted, you may want to add salt to taste. I would go ¼ - ½ teaspoon of kosher salt.
  5. Finally, add the brown sugar (2 tablespoons/25g) and pulse 30 seconds or so until just combined.
  6. Transfer the gluten free cookie butter to an airtight container and store at room temperature (ideally less than 70°F) for up to one week. The spread can also be stored in the refrigerator for up to one month, but it will become quite firm. Allow the cookie butter to sit on the counter to warm up a bit before using.

Notes

*I have tested this recipe with both lightly roasting the nuts and not roasting them. Either option works, but it will take longer for the nuts to release their oils if not roasted first.

**This recipe has also been tested with Pascha Organic Vegan White Baking Chips for a dairy free and vegan option.

Cinnamon and nutmeg are the two most important spices to include.

Depending on the power of your blender or food processor, it could take as few as 10 minutes and as long as 30 minutes to blend the cookie butter spread. I find it helpful to stop and scrape the bowl every 3-5 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 144mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 4g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Breakfast

Birthday Cake Cookies {from scratch}

Cheerful and easy birthday cake cookies! Made from scratch and bursting with white chocolate chips, sprinkles and that cake batter like flavor. You will love this soft and chewy cookie recipe!

a plate of birthday cake cookies with milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I'm clearly on a funfetti, rainbow-sprinkled-filled birthday cake kick these days! If you are looking for a healthier birthday cake snack, we've got homemade birthday cake protein bars. Or if you want an indulgent weekend breakfast go for funfetti cinnamon rolls. And if you are ready for ice cream or blondies, try my funfetti ice cream or birthday cake blondies.

In the meantime, let's bake these celebration worthy birthday cake cookies!

This post was originally published in February of 2019 and has been updated with new photos and helpful information. The recipe remains the same.

funfetti cookies with sprinkles and white chocolate chips
  • Classic birthday cake flavor!
  • The cookies have a slightly crisp outside and a soft and chewy center.
  • Made 100% from scratch, without a cake mix.
  • A short chill time.
  • Sprinkles!!!

Birthday cake cookies have a texture similar to chocolate chip cookies, but have that funfetti or birthday cake flavor. This cookie recipe has that classic birthday cake flavor without using a box cake mix; thanks to vanilla and almond extracts, white chocolate chips and sprinkles.

hand holding birthday cake cookies
ingredients for birthday cake cookies
  • All-purpose flour ~ use a kitchen scale or the scoop and level method to make sure you have the correct amount of flour. A 1 to 1 gluten free flour can be substituted.
  • Cornstarch ~ adds softness to the baked cookies.
  • Kosher salt ~ if you only have table salt, use half the amount.
  • Baking soda ~ gives the cookies a little lift so they are nice and thick.
  • Brown sugar ~ adds sweetness and chewiness. I use dark brown sugar, but light brown sugar also works.
  • Granulated sugar ~ adds sweetness and structure to the cookies.
  • Unsalted butter ~ this ingredient needs to be room temperature so pull it out of the refrigerator 1-2 hours prior to starting the recipe. If you use salted butter, leave out the kosher salt.
  • Large eggs ~ I have not tested this recipe with any egg substitutes.
  • Vanilla ~ pure vanilla extract is usually my first choice, but for the birthday cake flavor an imitation vanilla works really nice here too.
  • Almond extract ~ just a hint to really bring out the funfetti birthday cake flavor. If you don't like almond extract you can substitute with vanilla, but you will lose a little of the birthday cake flavor. I use Cook's.
  • White chocolate chips ~ adds flavor. I use Ghirardelli.
  • Sprinkles ~ use rainbow jimmies. These are the long sugar strands that people use on ice cream. Nonpareil {the little hard round balls} will bleed into the cookie dough and have a hard and crunchy texture, which isn't what we are going for with these cookies.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make funfetti cookies

Start by whisking together the flour, baking soda, cornstarch and kosher salt and set aside. Then cream the butter, granulated sugar and brown sugar on medium-high with a stand mixer fitted with the paddle attachment or with a hand-held mixer, until light and fluffy. Don't skimp on this step, okay?

Scrape down your bowl and add the eggs and vanilla and almond extracts. Mix until well combined.

creamed butter and sugars in a mixing bowl
creamed butter, sugars, eggs and vanilla in a mixing bowl

Now with the mixer on low, add the flour mixture and blend until just combined and a few streaks of flour are still showing.

Fold in the white chocolate chips and sprinkles with a spatula.

birthday cake cookie dough before adding sprinkles and white chocolate chips
sprinkles and white chocolate chips on top of cookie dough

Once the cookie dough comes together, use a cookie scoop to portion the dough and chill in the refrigerator for one hour. {This size 30 scoop is my favorite for cookies}.

birthday cake cookie dough balls

Finally, bake the cookies until the edges are set. They will look slightly underdone in the centers. Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to cool completely.

a pile of birthday cake cookies on a cooling rack with milk

Chilling the dough allows the butter to solidify. When the fat {butter} is cold the cookies will spread less resulting in a thicker cookie. Chilled cookie dough also allows the flavors to develop and the flour to hydrate yielding a thicker and chewier cookie.

other ways to serve these soft cookies

  • Sandwich two cookies with buttercream or Swiss meringue for a "stuffed" birthday cake cookie.
  • Sandwich two cookies around ice cream for ice cream sandwiches.
  • Dip half the cookie in melted chocolate or white chocolate. Top the chocolate with more sprinkles if desired.
a plate full of birthday cake cookies

how to store

  • Baked cookies can be stored at room temperature for up to 4 days in an airtight container.
  • Cookies can also be frozen after they have cooled. This is by far my favorite way to store cookies for freshness. Store in an airtight container or zip top bag for up to 3 months. The cookies will thaw at room temperature in about 30 minutes.
  • Chilled cookie dough balls can be kept in the refrigerator for up to 2 days before baking.
  • You can also place the chilled cookie dough balls in the freezer to be baked at a later time. Store them in an airtight container or zip top bag for up to 3 months. When you are ready to bake the cookies, place the frozen dough on your prepared baking sheets while the oven preheats; the baking time may increase by 1-2 minutes.
stack of cookies

Remember to snap a picture and tag me on Instagram if you make these Birthday Cake Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

Yield: 26 cookies

Birthday Cake Cookies {from scratch}

plate full of birthday cake cookies

Cheerful and easy birthday cake cookies! Made from scratch and bursting with white chocolate chips, sprinkles and that cake batter like flavor. You will love this soft and chewy cookie recipe!

Prep Time 15 minutes
Bake Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 2 ยฝ cups all-purpose flour (315g)
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 teaspoon kosher salt
  • ยพ cup unsalted butter, room temperature (170g)
  • ยพ cup granulated sugar (150g)
  • ยพ cup brown sugar (150g)
  • 2 large eggs
  • 1 teaspoon imitation vanilla or pure vanilla extract
  • ยฝ teaspoon pure almond extract
  • 1 cup white chocolate chips (180g)
  • ยฝ cup sprinkles (88g)

Instructions

  1. In a medium size bowl, whisk flour (2 ½ cups/315g), baking soda (1 teaspoon), cornstarch (2 teaspoons) and kosher salt (1 teaspoon). Set aside.
  2. Cream butter (¾ cup/170g), granulated sugar (¾ cup/150g) and brown sugar (¾ cup/150g) on medium high with a stand mixer fitted with the paddle attachment (speed 6 on KitchenAid mixer), or a hand -held mixer, until light and fluffy. Approximately 3-5 minutes.
  3. Scrape down your bowl and add the eggs (2 large) and vanilla (1 teaspoon) and almond (½ teaspoon) extracts. Mix on medium (speed 4 on KitchenAid mixer) until well combined, about 1 minute.
  4. With the mixer on low, add the flour mixture and blend until just combined and a few streaks of flour remain.
  5. Fold in the white chocolate chips and sprinkles with a spatula.
  6. Using a cookie scoop (approximately 1.5-2 tablespoons of dough) portion dough and place cookie dough on a baking sheet. Cover and chill at least one hour and up to 2 days.
  7. Preheat oven to 350°F
  8. Prepare baking sheets with a parchment paper or a silicone baking mat.
  9. Place chilled cookie dough on prepared baking sheets, spacing about 2 inches apart.
  10. Bake 12-16 minutes, until edges are set. They will look slightly underdone in the centers. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

For the most accurate measuring, use a kitchen scale. If not using a scale, scoop and level your flour.

If using salted butter, leave out the kosher salt.

If you only have table salt, use half the amount of salt.

I like using dark brown sugar, but light brown sugar also works.

An imitation vanilla can be used in place of pure vanilla extract. If you don't like almond extract, you can use all vanilla, but will lose some of the birthday cake flavor.

Use jimmies sprinkles and not nonpareil sprinkles.

The chilled cookie dough balls can be frozen in an airtight container or zip top bag to be baked at a later time. Place frozen dough balls on the baking sheet while the oven preheats. The cookies may need 1-2 more minutes of baking time.

Cookies will stay fresh in an airtight container at room temperature for 3-4 days. Cookies can also be stored in the freezer (in an airtight container or zip top bag) for up to three months.

Nutrition Information:

Yield:

26

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 111mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Funfetti Cinnamon Rolls

These homemade funfetti cinnamon rolls are soft and fluffy! The sweet roll recipe is made with a simple yeast dough and filled with a from scratch funfetti cake mix, cinnamon and lots of rainbow sprinkles. The classic cinnamon roll gets a fun makeover with this cake batter flavor!

overhead look at funfetti cinnamon rolls with glaze and without glaze

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Funfetti cinnamon rolls are similar to classic cinnamon rolls, but instead of filling the soft yeast dough with cinnamon and sugar, they get filled with cinnamon and funfetti cake mix. The buns are a not-too-sweet dough, which is much like my sweet pull apart bread dough and they bake up with the perfect gooey, sprinkle filled centers.

why you will love this soft homemade funfetti sweet rolls recipe

  • Super soft dough ~ the bread flour, buttermilk and butter all create a super soft roll.
  • Fun cinnamon roll flavor ~ a homemade funfetti cake mix and ground cinnamon get spread over the dough before rolling them.
  • A fun shape ~ the rolls get cut and baked in a muffin pan, which makes each roll have a gooey center and lots of great swirls.
  • A simple vanilla glaze ~ a little vanilla, confectioners' sugar and heavy cream come together for an easy glaze. Make it extra tasty by adding a little cake mix and giving it that birthday cake flavor.

what is funfetti flavor?

Funfetti is often described as vanilla cake batter flavor with sprinkles. I describe funfetti as buttery, vanilla-y and sprinkle-y. 

In my funfetti ice cream recipe a combination of melted butter and white chocolate, along with vanilla, almond and sprinkles bring you the funfetti flavor. In my funfetti cupcakes recipe I have you use a combination of vanilla, almond and butter extracts.

For this funfetti cinnamon roll recipe, you will use a combination of melted butter, homemade cake mix and cinnamon to create the flavor.

glaze dripping down the side of a funfetti cinnamon roll

ingredients needed for the soft buns {and substitutions}

ingredients for the soft cinnamon roll dough
  • Buttermilk ~ I love the slight tang and softness that buttermilk brings to these rolls. Whole milk or 2% milk both work as well.
  • Dry active yeast
  • Granulated sugar ~ brings a tiny bit of sweetness and helps to activate the yeast.
  • Bread flour ~ adds moistness and softness to the finished rolls, if you have it I highly recommend using it. I've also tested this recipe with all-purpose flour and it works fine. See notes in the recipe card for the correct amount.
  • Kosher salt ~ if you only have table salt, start with half the amount.
  • Large egg + one large yolk
  • Unsalted butter ~ gets melted for the rolls. If you only have salted, omit the kosher salt.
inside look at the fluffy layers of soft sweet dough

how to make funfetti cinnamon rolls

This recipe starts with an easy homemade yeast dough. I used my stand mixer with the dough hook, but I also love making this dough by hand. {If you prefer to work by hand see my chocolate swirl bread roll post for step-by-step instructions for that method}.

The dough is very sticky to start and you may be tempted to add extra flour. Be patient; if you add too much flour the rolls will be dense instead of soft and fluffy.

Start by warming the buttermilk. Then add the yeast and sugar in a bowl. Next add the warm buttermilk {I use myย ThemoWorks Thermapenย to check the temperature} and give it a stir together.

hand holding a thermometer in warm buttermilk
yeast, buttermilk and sugar in a mixing bowl

Add the bread flour, kosher salt, egg and egg yolk, and melted butter and mix on medium speed until a shaggy, soft dough is created.

eggs on top of flour in a mixing bowl
the soft bun dough before it all comes together

Increase speed to medium-high and beat until the dough is soft and supple. Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour or until double in size {I place it in the slightly warm toaster oven}. You will notice that I moved the dough to a different bowl and it's only because my mixer bowl doesn't fit in my toaster oven.

the cinnamon roll dough in a bowl before the first quick rise
soft dough after the first rise in a bowl

how do you make bread rise when it's cold?

My kitchen tends to be on the cooler side, so I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200ยฐF, you really don't want it warmer than about 90ยฐF in there}. Let it warm until it reaches temperature then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.

how to make from scratch funfetti cake mix

While the dough does it's first rise, prepare the funfetti and cinnamon filling. 

Place granulated sugar, all-purpose flour, dry milk powder and kosher salt in a food processor and pulse a few times to combine.  {This is the updated version of the 22+ year old Cuisnart food processor that I use}. Then add the cold cubed butter and vanilla and pulse until the mixture is crumbly, another 15 seconds or so. 

dry ingredients for homemade funfetti cake mix in a food processor
cubed butter on top of dry cake mix ingredients in a food processor

Save out 2 tablespoons of the dry cake batter, then fold in the sprinkles with a spatula.  Set both aside. {And if you'd rather just use a box cake mix; you do you}!

from scratch funfetti cake mix in a food processor bowl

In another bowl {this set gets a lot of use in my kitchen} combine the room temperature unsalted butter and cinnamon.  Set aside

step by step instructions for assembling the rolls

At this point the dough should be doubled in size, the cake mix should be made and the cinnamon and butter should be combined. {that is steps 1-3}

Step 4: Roll out the dough on a lightly floured work surface. Ideally you want the short side about 14 inches and the long side 22-24 inches.

Step 5: Spread the cinnamon and butter evenly over the dough going almost to the very edges. Then sprinkle the funfetti cake mix on top of the cinnamon.

rolled out dough with a cinnamon layer and funfetti cake mix layer

Step 6: Tightly roll the dough up starting on the short side until you create a log.

Step 7: Trim the uneven ends of the dough off. Using dental floss {or a sharp knife}, cut the log into 12 equal pieces and place them in a buttered muffin pan.

funfetti cinnamon rolls in a prepared muffin pan

Step 8: Let the rolls rise a second time. This tends to be a quick rise, usually 30-45 minutes. The dough should look more fluffy and fill the muffin pan better after the second rise.

cinnamon roll dough after the second rise

Step 9: Bake the rolls until lightly golden on top. If you want to test by temperature, the cinnamon buns internal temperature should be 190ยฐF.

baked funfetti cinnamon rolls in the muffin pan

Step 10: Once the cinnamon rolls are out of the oven, prepare the simple vanilla glaze. Spoon or drizzle the glaze over the warm rolls and enjoy!

can you make funfetti cinnamon rolls ahead?

Yes! You can bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to three days. Gently rewarm them {see farther down or the recipe card for directions}. Then add the glaze and serve.

You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake. 

funfetti cinnamon roll with glaze on a plate

do I need a stand mixer for cinnamon rolls?

No, this simple yeast dough can come together easily with a bowl and a spoon. Then you knead it by hand. No fancy equipment needed. For more step-by-step directions, check out my sweet pull apart bread post.

what kind of rainbow sprinkles should I use?

Rainbow jimmies are the best sprinkles for this recipe. They are soft and colorful sugar strands and can typically be found in a variety of colors. Rainbow sprinkles can be purchased in many stores; Michaels, Target, Walmart, Amazon and many grocery stores carry them.

Nonpareils are the tiny, round rainbow colored balls. They bleed their color very easily and have a hard and crunchy texture. And we want soft, fluffy and tender cinnamon rolls so stick with the rainbow jimmies!

a fork breaking in to a funfetti cinnamon roll

how to store

Store in an airtight container or tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to 5 days.

The rolls can be frozen. Freeze in an airtight container or wrapped tightly and in a zip top bag for up to 2 months. Thaw overnight in the refrigerator and rewarm following the instructions below.

how to rewarm cake batter cinnamon rolls

Gently rewarm the funfetti cinnamon rolls by tightly wrapping them with foil and warm them in a 300ยฐF for 10-15 minutes. Then add the glaze and serve.

funfetti cinnamon rolls on a tray with plates and forks

Remember to snap a picture and tag me on Instagram if you make these Funfetti Cinnamon Rolls. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more breakfast recipes to try

If you make this recipe {or any recipe!} from two sugar bugsย please come back and leave a review and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating.ย  I read every comment, and I LOVE hearing from you!

Yield: 12 Rolls

Funfetti Cinnamon Rolls

unclose look at the swirls on a baked funfetti cinnamon roll

The sweet roll recipe is filled with a from scratch funfetti cake mix, cinnamon and lots of rainbow sprinkles. The classic cinnamon roll gets a fun makeover with this cake batter flavor!

Prep Time 25 minutes
Bake Time 15 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 25 minutes

Ingredients

sweet bread rolls

  • 2 tablespoons granulated sugar (24g)
  • 2 teaspoons active dry yeast (8g)
  • ยพ cup warm buttermilk*, 100-110ยฐF (180mL)
  • 3 cups bread flour** (390g)
  • 1 teaspoon kosher salt
  • 1 large egg plus one large egg yolk
  • 2 tablespoons melted unsalted butter (28g)

homemade funfetti cake mix filling***

  • ยฝ cup granulated sugar (100g)
  • ยพ cup all-purpose flour (94g)
  • 2 tablespoons dry milk powder (12g)
  • ยผ teaspoon kosher salt
  • ยผ cup unsalted butter, cold and cubed (57g)
  • 1 teaspoon pure vanilla extract
  • โ…“ cup sprinkles (55g)

cinnamon filling

  • 6 tablespoons unsalted butter, room temperature (85g)
  • 2 tablespoons ground cinnamon

cake batter glaze

  • 1 ยฝ cups confectionersโ€™ sugar (180g)
  • 3 Tablespoons heavy cream****
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons homemade funfetti cake mix

Instructions

  1. (I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise)
  2. In the bowl of a stand mixer add the sugar (2 tablespoons/24g), yeast (2 teaspoons/8g) and warm buttermilk (¾ cup/180mL) and give it a little stir. Add the bread flour (3 cups/390g), kosher salt (1 teaspoon), egg and egg yolk and melted butter (2 tablespoons/28g) and beat at medium speed (4 on KitchenAid mixer) with the dough hook until a soft dough forms. Increase speed to medium-high (speed 6) and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step. You can see this post for the how to. When kneading by hand, add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading)
  3. Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the slightly warm toaster oven), or until double in size.
  4. While the dough is rising, prepare the filling. Place the sugar (½ cup/100g), all-purpose flour (¾ cup/94g), dry milk powder (2 tablespoons/12g) and kosher salt (¼ teaspoon) in a food processor and pulse a few times to combine. Then add the cold cubed butter (¼ cup/57g) and vanilla (1 teaspoon) and pulse until the mixture is crumbly, another 15 seconds or so. Save out 2 tablespoons of the dry cake batter, then fold in the sprinkles with a spatula. Set both aside.
  5. In a bowl combine the room temperature unsalted butter (6 tablespoons/85g) and cinnamon (2 tablespoons). Set aside.
  6. Grease a 12 well muffin pan with butter or cooking spray and set aside.
  7. Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 14 inches and the long side about 22-24 inches.
  8. Spread the cinnamon filing over the dough, covering almost to the very edge. Then sprinkle the funfetti cake mix filling over the top of the cinnamon. Tightly roll the dough up starting on the short side until you create a log. Using dental floss***** (or a sharp knife), cut the log into 12 equal pieces and place them in the prepared muffin pan.
  9. Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have risen to fill the wells (if your kitchen is warm, it may not take this much time). When the funfetti cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
  10. Bake for about 12-18 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
  11. When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 10-15 minutes while you prepare the glaze.
  12. In a small bowl, mix the confectioners’ sugar (1 ½ cups/180g), heavy whipping cream (3 tablespoons/45mL) and vanilla (1 teaspoon) until smooth and combined. Then add 1-2 tablespoons of the reserved cake mix and stir. If needed, add more heavy cream until a glaze consistency is reached (I would use ½ - 1 teaspoon at a time).
  13. Spoon the glaze evenly over the warm rolls (top with a few more sprinkles if desired) and enjoy!

Notes

Cover and store leftovers at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat gently in the oven until warm by wrapping tightly in aluminum foil and placing in a 300ยฐF oven for 10-15 minutes. The funfetti cinnamon rolls can also be frozen for up to 2 months. Freeze in an airtight container or wrap tightly and place in a zip top bag.

* This recipe also works with 2% or whole milk

** I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 3 cups is 375g.

*** You could use a box cake mix if you donโ€™t want to make your own homemade cake mix. Use ยพ to 1 cup of the dry mix.

**** Half and half or milk can also be substituted.

*****Slide a long piece of dental floss under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll. Using dental floss is the best way to slice your rolls and have them keep their shape.

If you would like to bake the funfetti rolls like classic cinnamon rolls; once cut place in a buttered/greased 9x13 pan. Bake time will be a little longer, about 20-25 minutes.

If you would like to make the rolls ahead of time: You can bake the rolls and allow them to cool (don't glaze them yet). Then cover them tightly and store at room temperature for up to one day. Gently rewarm them (tightly wrapped with foil and warmed at 300ยฐF for 10-15 minutes). Then add the glaze and serve. Or,
You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake.

Homemade funfetti cake mix filling slightly adapted from Mel's Kitchen Cafe Homemade Yellow Cake Mix.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 423Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 190mgCarbohydrates: 62gFiber: 2gSugar: 28gProtein: 8g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Breads